When I heat up, for example, a sweet potato in the microwave, how is the heating process affecting the nutritional aspects of the sweet potato? Heat affects enzymes, proteins, vitamins and whatever else. Does the heat render them useless? I heard vitamin C is destroyed in the pasteurization process, so they add the vitamin C back in after for stuff like apple juice. How are the enzymes affected? Are they denatured from the heat and become useless? Are denatured proteins just as affective as before? Thanks.