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| Dehydrators Nutrition > Dehydrators Dehydrating is the best way to preserve the essence of fruits and vegetables. Dehydrating doesn't subject foods to high temperatures associated with traditional canning methods. For safety reasons, low-acid foods are heated to temperatures of 240ºF degrees in a pressure canner. High-acid produce reaches a temperature of 212ºF in a water-bath canner. When a raw food is heated to an internal temperature of 120ºF or higher, much of it's nutritional value is lost, especially enzymes. Canning also leaches out water soluble vitamins and minerals, which further depletes the healthful qualities of raw-living foods. Dehydration removes water, concentrating the fruit and vegetable natural flavours, sweetness, and aroma. Fruits explode with a mouth-watering natural candy flavour. That's far healthier than high fat snacks and sugary candies. Dehydration is far less time-consuming than canning or freezing. It is quick to cut and arrange pieces on the trays. The dehydrator does all the rest over a few hours. Suitable for those on a raw food diet, as dehydrating the food still technically means the food is raw. Can be used to make cookies, fruit bars, bread, healthy snacks, can use the pulp after juicing to make great tasting snacks. Food will keep for a long time after dehydrating. An essential item for those on a raw food diet.
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