Dried Fruit and Vegetables.

[Guest guest]

I doubt it, anything cooked over 38 degrees

celsius is dead, but with the Excalibur dehydrator it is

easy to control the temperature. The excalibur is the

best from what I've heard. I've been to a raw food

potluck and some people brought dehyrated flax seed

crackers and cookies.

[Guest guest]

As long as I remember, I read somwhere that drying on air doesn't damage the

enzymes at all even in temperatures higher then well known 38 degrees of

Celsius. That's why sun-drying is okay.

[Guest guest]

Shortus,<br><br>For the purpose of your question,

if we can define raw food as having live enzymes as

opposed to cooked food which we know does not have any

live enzymes left, then the answer to your question

depends on the amount of heat used in the dehydration

process.<br><br>I have good reference sources that state enzymes

are killed if they're exposed to temperatures above

118 degrees farenheit (48 celcius)for an extended

length of time. But I also think that I've read

elsewhere that the degradation process actually begins at a

lower temperature - perhaps even as low as 106 (about

41 c). Drying in the sun most likely wouldn't kill

the enzymes, but if you use other means, try and find

a method that doesn't require excessive heat.

[Guest guest]

If you are interested in the science of raw food

versus cooked food and the detrimental effect of heat

transference on numerous nutrients, then read the lengthy

document I wrote currently posted on my website entitled

" RAW VS COOKED FOOD " at www.HealthCreation.net (click

on the SITE MAP and the document is listed under

Natural Hygiene).<br><br>ART BAKER