Enzymes in food usually denature and become inactive when heated. High temperature will destroy the structure of the enzyme and make it inactive. Specifically, the protein structure of the enzyme is affected by heat energy, making its tertiary structure unstable, leading to the loss of enzyme function. Generally speaking, the optimal working temperature of enzymes usually ranges from room temperature to body temperature. Beyond this range, enzyme activity will be reduced or completely lost. Therefore, when food is heated, the enzymes in it will be destroyed, and the catalytic effect of the enzymes will be weakened or disappeared. This is why many foods lose their natural enzyme activity during the heating process.
41 degrees Celsius is the upper limit! When almost all foods encounter high temperatures, the nutrients they contain will metamorphose. The body has to convert the metamorphosed nutrients into an absorbable state. This process consumes a lot of energy and nutrients stored in the body. Pure natural foods that have not been processed or heated in any way contain nutrients that are most easily absorbed by the body. When we eat these foods, they will not burden the body but also provide adequate and optimal nutrition. Over and over again, eating raw food is good for us. Isn’t it more beneficial to be healthy?
