HPP & enzyme impact
Non-thermal ≠ no change. Pressure can affect proteins and enzymes depending on conditions.
Many HPP advocates argue that because HPP is non-thermal, enzymes are largely unaffected—or that any changes are negligible. The more accurate statement is: pressure can affect enzymes and proteins in ways that depend on the specific enzyme and processing conditions.[1][3]
Why enzymes matter to raw feeders
Raw feeding is often chosen for more than macronutrients:
- naturally occurring enzymes and co-factors,
- a “closer to nature” food state, and
- minimal intervention.
What pressure can do
Proteins (including enzymes) have structure. High pressure can alter that structure—sometimes minimally, sometimes meaningfully—depending on the protein and the combination of pressure, hold time, temperature, and the food matrix.[1][3]
A practical way to interpret the science
- It’s reasonable to say HPP typically causes less nutrient damage than cooking (because it’s not heat-based).[1]
- It’s also reasonable to say HPP is not “no change”—pressure interventions are still interventions, and they can affect protein function, including enzymatic activity, under certain conditions.[1][3]
Our framing: if your goal is truly raw in a biological sense, “less change than cooking” may not be the standard. The question is whether a kill-step that can alter proteins and reduce microbial life is consistent with the kind of “raw” you want.
Next: HPP & microbiome impact