Is it possible to dehydrate foods in an oven without destroying the enzymes? Is it okay to set your oven to 115 degrees for example, and dehydrate? I don't have a dehydrator, but I don't really see the point in buying one if I can just use my oven.
does your oven have that low of a temperature on it? if it does.. go for it! if it doesn't, is it gas? the pilot light usually keeps things pretty warm and you can stick a thermometer in there to see what temp. it is constantly at. mine works for dehydrating things, but i usually have to keep things in there a while and sometimes it goes bad. better for me to just pull out the dehydrator since i have one (albeit a crap one).