Date:   4/12/2007 3:29:18 AM ( 17 y ago)
Hits:   8,274
URL:   https://www.curezone.org/forums/fm.asp?i=845152

Enzymes are deactivated at a wet heat of 118 degrees fahernheit,150 degrees with dry heat.Cutting produce with a blade or an auger doesnt generate enough heat to effect the enzyme yield.Enzyme yield is effected by raw crushing power!The best enzyme yield comes from eating the WHOLE RAW PLANT!Dr.Edward Howell did some research on enzymes.His enzyme axiom theory is worth studying!Heat is the biggest issue with enzyme deactivation.Then there is oxsidation exposier to light and the passage of time.
 

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