Structural Integrity and Active Enzymes in Food
Most food, like our lives, is very perishable. When it is exposed to temperatures above 105 degrees it starts to rapidly break down, just as our bodies would if we had a fever that high.
One of the constituents of foods that can break down are enzymes. Enzymes, of course, help us digest our food. Enzymes are proteins, though, and have a very specific three-dimensional Read more