Those tiny pathogens are made of proteins and fats, just like a fancy steak. When you boil them, their proteins denature—a fancy word for “they freak out, unravel, and die.” It’s the same reason a fried egg can’t walk away from the pan.
A surprising fact: most germs die at just 140°F (60°C), not the full rolling boil. But scientists recommend the “full crazy boil” for one minute (or three minutes if you’re above 6,500 feet) because you want a safety margin. It’s like wearing a helmet for a bike ride—overkill, but smart overkill.
