Food enzymes and heat...

[bravebird]

well i've read many times that enzymes in foods are gone after heating to about 118 degrees F. i often sprout beans, which does activate the enzymes, making the beans easier to digest and assimilate nutrients. if the sprouting has done most of the work of making the beans/seeds more nutritious, would i even need them after the sprouting has finished? in other words, what's the harm in boiling/cooking off enzymes if they did their job in the sprouting process?