Re: request for info on dehydrating

[Guest guest]

Interesting point Suzi,

about the food temperature --

Thanks,

Cathie

In a message dated 7/22/2004 7:41:29 PM Mountain Daylight Time, suziesgoats@... writes:

The following recommendation applies for all of Organic Garden foods (except sucrackers, pizza crust, ‘roasted almonds’, cookies, bars, and other single food or thin/small items, which may stay under 115 degrees).

Set at 135 for the first (2 to ) 3 hours. We will try to complete drying in under 4 hours, preferably under 3 hours.

The actual food temperature will still not exceed 118 degrees; It takes a long time for air temperature to hit 135 with the rapid evaporation of water that is occurring. The internal Temperature of the food is below 118 with the water that is cooling it as it brought out.

[Guest guest]

From what I understand (I was raw for over a year, then inched back into cooked foods, but still don't eat white flour or sugar), dehydrating fruits and veggies does not diminish their nutritional value, as long as the dehydration process doesn't exceed 118 degrees Fahrenheit. I definitely think it's worth it.

Sharyn

From: Holly Cratty [mailto:hcratty@...] I am interested in learning list member's thoughts on dehydrating fruits andveggies. Is it worth obtaining/using a dehydrator? Is there a significantloss of vitamins and minerals in the dehydrating process or not?

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