“Prolonged heat over 48°C (118°F) kills enzymes; cooking temperatures destroy 100 percent of the enzymes in food. What is left is enzyme-less food that makes up the bulk of the modern enzyme-deficient diet. With such heavy withdrawals of enzymes needed to digest an almost-all-cooked diet, it’s not hard to see how we become metabolically enzyme-poor even in middle age: heavy withdrawals and skimpy deposits lead to eventual bankruptcy.”
-Dr Edward Howell