advice on dehydration

[Guest guest]

Nomi Shannon (the Raw Gourmet) recently published a

newsletter addressing this topic specifically. If you wish to sign

up for this newsletter , go to www.rawgourmet.com and sign up

for the FREE 7 part class called The Raw Truth.

 

It is well worth it for the education AND the recipes from her

cookbook!

 

Be well--- Linda

[Guest guest]

Hi Lee,

I usually keep the temp at around 105 until the

food gets dry to the touch (the first 12-20 hours), then lower it to 95

or so for the remaining time. Someone in the RawSeattle group spoke

to the people at Excalibur last summer about temperature constancy and

told us that as the food gets drier, the temp inside the dehydrator increases,

possibly beyond the point where enzymes are killed. Decomposition

or fungal growth won't happen at 95 degrees. If temps are too low

the food will rot instead of drying but it would probably take a much lower

temp, like 70-75. Hope this helps.

Nora

P.S. It would be interesting to see what Nomi Shannon's newsletter

says about this too.

 

Rookie6606 wrote:

Dear All,

I would like to ask for advice about

dehydrating foods. I have been following different cookbooks who suggest

keeping the temp at 90-95 degrees but this morning I was told this temp

could allow for too much fungal growth and the temp should be at 115 degrees.

I know to keep the live aspect of the food it is necessary to stay below

118 degrees. Could any of you more experienced rawfoodist help me out here.

I would greatly appreciate it. The dehydrating is getting me to eat 99.99999%

raw so I look forward to learning more to move to that last .01%. Thanks

for your time.

Lee Crawford

 

 

[Guest guest]

Nora,

 

Thanks for the advice. Actually it was Nomi's newsletter that said the temp should be higher. That's what confused me. However I'll be taking your advice. I have been using 90-95 degrees and felt it was OK but it was taking a long time. Thanks again.

 

Lee