Also, aren't most plant enzymes designed for plants and not for humans?|||Actually all enzymes (plant and animal) are proteins. Some of them will be metabolized into amino acids and further but not all will be. A small fraction will be absorbed without being hydrolyzed. Although these enzymes were designed for plants, at least some of them have beneficial effects in us and other creatures. For example, bromelaine is a proteolytic enzyme found in pineapple which has been show to have good anti inflammatory properties. Heating fruits and vegetables also destroys most of the vitamins (which are not proteins). Not heating the food above 118 F has the advantage of not thermally denaturing the enzymes. There is a downside in that it will not efficiently remove any pathogens either. That is why cleanliness and freshness matter so much in raw foods. Parasites can be a serious health concern in themselves. Even in the worst case, raw foods would never present anything close to the health hazards of even cooked meat or fish.

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