raw?

dearest raw community:

okay, so this is a lame-o question, i suppose, but what is the temprature at which food is no longer raw?

since the beginning, i read that it was around 115 degrees, but i have no clue whether it's fahrenheit or celcius!

i live in canada so i hope it's 115 degrees celcius, but i find that unlikely because that's above boiling. of course, i've heard of places in america that had heat above 115 fahrenheit outside..

ugh i'm freaking out a bit!

can someone please clear this up for me?

thanks a million =)

LOVEFROMKRISTA

Comments

  • camiheartsrawcamiheartsraw Raw Newbie

    Fahrenheit ;-) The no-longer-live temperature is definitely well below boiling. I've been in California when it was 120, but that is pretty rare (and awful).

  • 115

  • ... and here is where i no longer understand this system. =(

    Annamaste, when it's over 46 C in Spain, how can all the fruit an veg on the trees and fields still be raw? Or any more raw as when I put it in my oven at 50 degrees?

    So sorry for asking stupid questions like that!

  • SuasoriaSuasoria Raw Newbie

    Actually few fruits and veggies will survive extremely high temperatures. Being attached to the tree or the vine gives them a little bit of defense against the heat, but more than likely you'll start to see your tomatoes shriveling and your greens bolting (sending up their seed stalks, their 'last gasp' before dying). The air temperature is only one factor - even in the heat of summer the soil temperature can be ten degrees cooler than the air, so that helps too.

    Fruit on a tree will do a little better since they're likely to stay somewhat shaded, and a tree is stronger structurally than a vegetable. Most veggies are annuals, meaning they live one season and then die, so they tend to be a little less robust. I live in SoCal and have miserable luck in the garden when it gets too hot.

    The temperature isn't a magic number - more like an estimate - which most people agree is somewhere between 114-118 degrees F.

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