The Rawtarian Community
The Rawtarian Community is one of the largest online raw food communities. In addition to this community forum, you can browse and search thousands of community recipes added by over 5000 talented Rawtarian Community members just like you!
Visit The Community
Comments
There’s plenty of debate on this. To be safe, set it at 114. If you feel that gabriel is right, his reasoning is basically that the food with lots of water in it stays at a lower temp even though the dehyd. is at 145 the food is cooler at first, while it’s wet. Anyway it’s your call!
I have had problems with food going bad at low temp, so I start at 135 for about an hour and monitor the internal temperature of the food with a digital food thermometer. There is also difference of opinion about how high the temp can go before enzymes are destroyed. I would like to get some definitive info about this. I have heard anything from 105 to 118??
I don’t dehydrate much in the summer, but i started doing the 1 hour at 140 then continuing just under 115. i find the food tastes better and is less likely to breed bacteria.
Hi nycgrrl (fancy meeting you here :-))
I do not agree with Gabriel Cousens’ rationale. Do have my own chapter and verse as to why but due to time constraints will just say I NEVER turn the dehydrator higher than 105 F and there’s absolutely no reason to.
I’ve made all sorts of raw goodies over the last 18 months at 105 max and sometimes 95-100. We should be turning our dehydrators lower rather than higher.
For ‘raw’, think ‘body temperature’, or, at the warmest,’hot sun’. 145 F, whatever the rationale claimed, for however short a time, is never…raw. It’s baking the food – might as well put it in the oven.