"So...are the raw foodists that dehydrate everything AFTER it's been ground, cut, sliced and exposed to air - deceiving themselves about the presence of live enzymes in the dehydrated grains & produce?"
IMO, yes. This is not to say that most or some of the enzymes are not preserved.
A better approach perhaps would be to ask ourselves what are enzymes? How are they formed? All living things produce enzymes, and so do we.
That said, I believe that our chemical exposures, through foods, medicines, and environment affect negatively our ability to produce these enzymes for ourselves.
Look into the metabolic pathways for minerals...
I think that the "enzyme" needs that are touted by individuals today are due to our lack of or lost ability to manufacture these enzymes for ourselves as we once did.
This is a bit simplistic and can be used as a springboard...
Note that it references enzymes as "proteins". What it fails to state is that there is a "mineral" component to these enzymes...
copper proteins, selenium proteins, magnesium proteins etc. That is why minerals are so very important... so is a good gut flora to manufacture B vitamins that act as coenzymes, catalysts in metabolism.
Again chemical metabolic disruptor's can quash enzyme production, some specifically. For instance "Splenda" has been shown to decrease beneficial gut flora by 50%. What effect does that have on B vitamin production? This is what Newport writes about primarily.
Bet you will never read his posts the same again :-)
The enzyme "revolution" in health is a smoke and mirrors IMO (intentionally or not) away from the "real" reasons we seem to need them... and that is that we are not making them on our own any more due to chemical intrusion and toxicity.