Introduction to Hot Enzymation
Many people try to improve their nutrition system by turning to natural products and minimizing thermal food processing. They are trying to balance between the two extremes: raw and cooked food. However, it is well known that raw products are poorly digested and irritate the digestive system, whereas thermally treated ones contain many dangerous by-products, which are often carcinogenic.
In many cases the simple compromise between raw and cooked does not work, and a fundamentally new solution is needed.
This solution is using the enzymes for food preparation at elevated (but well below the boiling point) temperatures.
Enzymes are natural catalysts that simplify the complex proteins and starches of the raw foods, turning them into easily and safely digestible substances – peptides, amino acids, dextrins, simple sugars and fatty acids. However, at room temperature, such processes are very slow. For example, ordinary fermentation of cabbage lasts a week or more. In addition, at ambient temperature it is very difficult to eliminate bacteria, yeast and fungi, which can be toxic to humans.
In the circles of raw eaters there is firmly rooted opinion that when heated above 45 degrees Celsius (113° F), all enzymes are deactivated. But in fact, this is true only for animal enzymes! Whereas plant, bacterial and fungal enzymes are much more resistant to heating. For example, plant alpha-amylase has a maximum of its efficiency at 72-75° C (162-167° F), and this is really quite hot! Many fungal enzymes continue to be active up to the boiling point of water.
This opens up a new way of food preparation. Food should be neither raw nor cooked, but rather transformed by enzymes. There is no proper English verb, related with this process. That’s why I have started to use a neologism of “Hot Enzymation”. It’s not entirely correct English, but it is vivid enough to designate a new effective method of food preparation!
Enzymes process food in a very precise and delicate way, and defective molecules are not produced. The products of this transformation have correct stereo isomeric form and are therefore almost completely absorbed by the body.
Due to moderate heating, hot enzyme transformation is very quick, and it takes about an hour or less if the process is organized properly. What is important, this is still an enzymatic conversion, even though at elevated temperatures. To ensure that the enzymes do their work at the peak of their performance, we should consequently set the temperature to the optimum for each enzyme. The temperature should be controlled with a precision of one degree or better. This is in contrast with ordinary “slow heat” preparation, where exact temperature is not critical.
Is it possible to carry out the “Hot Enzymation” at home? YES! This is very easy to do, using a powerful blender (extractor) and a programmable multicooker. Using the multicooker, it is easy to implement the growing temperature curve with stops at the points of enzyme maxima. Thus, it is possible to produce food that is the friendliest to the human body.
What about the taste of such food? I’m delighted to announce that it is excellent! “Hot Enzymation” of food reveals the hidden depths from which arise beautiful aromas and tastes. Depending on the cooking mode, you can emphasize sweetness or bitterness, or give the food a tone of well-cooked pasta. Pure plant food suddenly begins to smell of scrambled eggs or liver pate. Or it can be turned into caramel. You can probably see why this method of cooking is also called Diet Alchemy!
This method has been created and widely tested in Russia, at the University of Nature (this is the WEB site). Many thousands of people have discovered the benefits of this method of nutrition. Among them are former raw eaters, businessmen and creative workers, military and travelers, yogis and monks. And there are also numerous patients with destroyed assimilation who have restored their vitality taking this miracle kind of food.