If cooking food loses it’s enzymes, does refrigerating also lose enzymes? thanks a bunch

1. will it take out the nutritional value and the enzymes and the things inside of the fruit or vegetable. i was reading a raw food recipe and it said to dehydrate mushrooms for 2 hours at 105 degrees. that is like almost taking out all the nutritions isnt it??

2. im going into a raw fruit and vegetable diet. will i need a dehydrator?

3.can you dehydrate any fruit and vegetable??

4.will it waste a lot of money on electricity since it runs for like hours…

and i was told by someone "if you have a total raw food diet you shouldn’t cook your food over 118 degrees because it destroys the vitamins and enzymes" but isn’t it then cooked so its not a total raw food diet!!!!

#smeone please explain!!

cheers!

My friend has cancer and is doing raw food diet. With the amount of juice she is making and due to her fatigue, she makes it at night for the next day. I am concerned she is losing way too many benefits because the enzymes die off. Does anyone know how much/many you lose juicing this way/saving overnight? Thanks very much

apparently on live fods you dont have to contribute enzymes from your body because live food has its own enzymes to start and end the digestive process. it does get kinda boring though. like all i can ever seem to eat on a live food diet is bananas and apples (i hate avocados), i also have nuts (which i find extremely boring and mundane to eat, and seeds (boringggggg)
you need to be a special kinda person to sustain a live food diet for months lol.

I am quite familiar with healthy eating, raw foodism, and nutrition (working on a B.S. in nutritional science) though my question needs to be answered by someone with far more insight than myself. I understand what enzymes are, how they work, and am a believer in both digestive therapeutic applications. I am also a fan of the raw food diet for the clean, simple, and ‘living’ factor, but cringe when I read about raw foodists ‘selling’ the notion that eating raw foods will increase enzyme activity in the body. As far as I know, our body starts producing enzymes in the form of amylase as soon as we begin to salivate for food. The harsh environment of the stomach denatures most proteins, which includes enzymes. How can we say that the enzymes are still in tact in the stomach on top of saying that they are ready and willing to help break down the foods that they let sit so nicely in front of us before they were consumed?
Thanks you guys, but just so you know, this is less of a personal question, and more of a scientific one. Also, I am not speaking about the consumption of raw meat, but about that of vegetables and/or dairy products