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Old 01-07-2008, 02:08 PM   #1
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Are enzymes killed off in preserved food?

I was reading on how enzymes can remove vitamins and other nutrients in vegetables and fruits. I was wondering if preserved food contains any significant level of enzymes or have they been destroyed during the manufacturing process?


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Old 01-07-2008, 09:22 PM   #2
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When vegetables are frozen they are blanched to stop/greatly retard the enzymatic actions before they are frozen. I believe this is also true for some/most fruits ...

Canned foods are also safe, regarding the loss of nutrients due to enzymes, since they are either pre-cooked before canning or are actually cooked in the can during canning - but the processing leaches vitamins and nutrients into the liquid they are packed in ... so unless you incorporate the can liquor into the dish in some way - you're probably throwing away more nutrients than the enzymes consumed.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 01-09-2008, 03:01 AM   #3
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there are various factors affecting the nature and existence of the enzyme. Basically all the enzyme are made up of protein.the vitamin are also the heat sensitive organic compound .
so the nature of the enzyme plays an important role whether it will act adversely or not .
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Old 01-09-2008, 04:06 PM   #4
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I was reading on slow cooking and it says that enzymes would kill off the vitamins. But if I were to blanch it first, then the enzymes would be killed off; therefore, leaving the vitamins intact.

How true is the above? I would like to keep as much vitamins as possible.
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