In high powered blenders, the blades spin so fast, it can take cold water and turn it into steaming hot water, which is great for soups.  Because of this, a common question by many who are concerned about enzymes is

"Since the blades go so fast, does it kill the enzymes?"

For the most part, the answer is no, because smoothies and desserts are typically cold or having frozen contents for one Secondly, they aren't blending very long.  Now, soup on the other hand, may be a different story. You can get it hot enough to eat without killing all of the enzymes, but let it blend too long and it may reach a boiling pt which is 212 degrees F.  Starting with cold water, this could take over 10 minutes of blending to reach such a high temperature.

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