dehydrator

[Guest guest]

I strongly recommend you get a book on dehydrating. Excalibur has

recently sent out notice that there is a reason their dehydrators go

up to 145 degrees. Some foods need the initial high heat to get to a

place where they will dry without fermenting. Please note that when

you cook meat in an oven it's usually at 375 degrees or above. If you

put a thermometer into the meat it does not get that hot. You only

need to about 175 degrees for beef. So, the food does not get as hot

as the environment. I read this in Dr.Gabriel COusens book. He is

definitely a raw fooder. At the raw institute I went to they never

put their dehydrators above 95 degrees. When I shared this newer info

the kitchen director commented " oh that's why the food tastes

fermented sometimes " . I don't want all my food fermented. In

particular I would be careful with meat. A warm environment is ideal

for many bacteria that are not beneficial for us. Be very careful

when dehydrating; get a book and follow directions. ANd I also

recommend saving a little longer and going for the best, IF you are

planning on staying with this lifesytle. The Excalibur dries evenly,

as well as having a temperature control. Also, I just saw the 4-tray

model for $99. THat's a good buy. --anne

 

rawfood , " Shirley " <docwhite@c...> wrote:

> GO FOR IT!!! I believe the temp goes down 95*.You can use it also

to make beef jerky and beef jerky is on the box. I could'nt chew it

when I did eat meat

> -

> Angela LaMonte

> ubject: dehydrator was Re: [Raw Food] eating greens and gaining

weight

>

>

> I cant believe this! That is *SO* exciting to me..that there is a

$39 dehydrator somewhere with a temp control. As lon g as it can be

set to 105 it should be fine right?

>

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> Shirley <docwhite@c...> wrote:

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