Taking into account that enzymes are the very life-force in foods, whenever you cook food over 110 degrees Fahrenheit, the enzymes in the food start to deteriorate and potentially completely die. As a matter of fact, after a few seconds of being exposed to high temperatures, all enzymes in food are dead.
Enzymes make digestion easier for the body. All raw food, including sprouts and greens, contain the proper types and proportions of enzymes necessary to digest itself. When raw food is eaten, the act of chewing ruptures the cell membrane and releases the enzymes to begin breakdown.