Dehydrating is a natural process by which we preserve foods. Blowing hot dry air over certain foods will dehydrate and remove the moist out of the food product, leaving the preserved enzymes, vitamins, and minerals intact, to be used at a later time.
A few reasons one should add dehydrating to one’s life style
“Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak and ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors …”P25, NOURISING TRADITIONS, Sally Fallon
Typical foods that could be dehydrated:
Important Dehydrating considerations:
If any moisture remains, store these foods in the freezer and/or refrigerator to prevent mould.
Ensure that your selected dehydrator have accurate temperature control. Always select a temperature below 43 deg C (113deg F), to prevent enzyme loss during dying.
It is always useful for the experienced healthy-living individual to plan ahead. If past dehydrating records have been kept, and one is familiar with drying times of different foods, one can accurately estimate and set the dehydrating time to complete dehydration and not waste unnecessary power.
4. Vacuum packed – Storage
To keep valuable dehydrated foods tasty and nutritious for even longer, this modern process is of real value. Having said all that, there is a healthy, very economical alternative to conventional dehydrating, and that is the SUN! A fantastic cost saving option. A good oven with an accurate and proper temperature control could also serve the same purpose.