Cooking with Live Foods

[Guest guest]

I have been told that heating any food over 111 degrees F kills the

enzymes. Is this too general a statement?

I made pancakes the other day with kefir and I know Sally F uses

suggests kefir in pancakes also. And they were WONDERFUL for the

record. But when you cook with it, doesnt it kill the effects of the

live enzymes totally....as in leaving me with a " better " (not rancid)

food than if you used pasteurized dairy...or is there more benefit

that Im not seeing?

Sorry if my question is silly. Its just one of those things I ask

myself everytime I bake with my kefir.

Dona in OK - who is planning turkey sausage patties & pumpkin waffles

w/ butter & walnut cider syrup for brunch on Saturday.

[Guest guest]

>I made pancakes the other day with kefir and I know Sally F uses

>suggests kefir in pancakes also. And they were WONDERFUL for the

>record. But when you cook with it, doesnt it kill the effects of the

>live enzymes totally....as in leaving me with a " better " (not rancid)

>food than if you used pasteurized dairy...or is there more benefit

>that Im not seeing

The fact the milk is fermented makes it much better, and it is

full of stuff you can't see. When I bake with kefir, the bread

never molds! Also the casein is somewhat denatured and

easier to digest. I don't know exactly what all is in kefir, but

in kraut, there are anticarcinogens in kraut that don't exist

in the cabbage, plus some of the problematic stuff in the cabbage

is gone once it is fermented.

And yeah, the bacteria and enzymes are gone when baked,

but you should be getting plenty of both from the rest

of your diet.

Heidi Jean

[Guest guest]

Enzymes are not living things. They cannot be killed,

but they can be destroyed/inactivated.

Darrell

[Guest guest]

Hi Dona,

I made " pumpkin " pancakes using the NT recipe too, came out great. Have lots of

squash in the basement waiting for recipes! Can you share your recipes for

waffles and turkey sausage?

I think the kefir for soaking flour has to do with neutralizing enzyme

inhibitors in the grain and less to do with trying to maintain a " live " food,

since they do get cooked. I'm sure others could explain it futher/better!

Thanks,

Vivian

Cooking with Live Foods

I made pancakes the other day with kefir and I know Sally F uses

suggests kefir in pancakes also. And they were WONDERFUL for the

record. But when you cook with it, doesnt it kill the effects of the

live enzymes totally....as in leaving me with a " better " (not rancid)

food than if you used pasteurized dairy...or is there more benefit

that Im not seeing?