How to dehydrate meals both in a dehydrator or a heat oven with out dropping valuable enzymes and probiotics to make sure that as a lot diet as potential is retained.

Numerous folks from around the globe who’re in a quarantine scenario due to the novel coronavirus have emailed me just lately to inquire about dehydrating meals.

Does the method of dehydration trigger enzyme loss or destroy probiotics?

Did conventional societies dry out meals for later consumption?

Do you want a dehydrator to do the job or is a heat oven adequate?

Dehydrating Food is a Conventional Apply

The good information is that the apply of drying out meals for later consumption may be very a lot in accordance with the clever ancestral preparation strategies.

For instance, the Aztecs relied closely on seeds as a staple meals.

Preparation concerned a cautious soak of the seeds in brine water adopted by drying them out within the solar. The seeds had been then consumed complete or floor into meal for baking after the drying course of was full. (1)

This recipe for dehydrated pumpkin seeds mimics this apply.

Moist versus Dry Warmth

One level of confusion is the temperature at which meals enzymes and probiotics are destroyed in uncooked meals.

It’s necessary to perceive that there’s a huge distinction between moist and dry warmth.

For instance, the very best air temperature ever recorded was 134.1 F (56.7 C) in Furnace Creek Ranch, California. (2)

Whereas very uncomfortable, such excessive temperatures is not going to kill us so long as we’ve loads of water and shade.

Nevertheless, a liquid temperature of solely 118 °F/48 °C is lethal to each vegetation and animals.

Curiously, if you happen to stick your finger right into a cup of water that’s solely 117 °F/47 °C, you’ll NOT burn your self.

It’s that single diploma of distinction that determines whether or not you might be burned or not.

In brief, life withstands dry warmth a lot better than moist warmth. This goes for meals enzymes and probiotics as properly.

In accordance to meals scientist Dr. Mary Enig:

All enzymes are deactivated at a wet-heat temperature of 118 levels Fahrenheit, and a dry-heat temperature of about 150 levels [66 °C].

It’s a type of pleased designs of nature that meals and liquids at 117 levels [47 °C] might be touched with out ache, however liquids over 118 levels [48 °C] will burn. Thus we’ve a built-in mechanism for figuring out whether or not or not the meals we’re consuming nonetheless incorporates its enzyme content material. (3)

Nonetheless Unconvinced?

So, if you’re dehydrating meals, so long as the temperature is under 150 °F/66 °C, the enzymes and probiotics shall be preserved.

If you’re nonetheless unconvinced, dry out a batch of soaked nuts in a 150 °F/66 °C oven after which eat a handful straight out of the oven!

You’ll be delighted to see that the nuts usually are not scorching and that you don’t burn your hand or mouth, a sign that the meals enzymes are certainly preserved.

Heat Oven versus a Dehydrator

The query is, must you use an oven to dehydrate your meals or is it value it to put money into a dehydrator?

In my opinion, the selection in the end comes down to what kinds of meals you propose to dry out.

Heat ovens work nice for dehydrating soaked nuts and seeds. It additionally is an effective alternative for making jerky.

For extra delicate meals reminiscent of vegetables and fruit, nevertheless, I’d recommend investing in a dehydrator that may be set to a decrease temperature.

With regard to the numerous fashions on the market, I recommend shopping for a stainless-steel dehydrator.  These fashions usually are not solely hardier, however they’re additionally safer to use than cheaper fashions with plastic trays.