Do the crispy nut recipes kill enzymes?

[Guest guest]

Sally wrote (on p46) that enzymes are destroyed at 118 degrees with wet-heat and

around 150 degrees for dry heat. I was wondering: when the nuts have been

soaked they are full of water. When we put them in a 150 degree oven, woudn't

the heat in the nuts be more of a " wet-heat " type than dry?

Sonja