You can get food very crispy in a dehydrator if you dehydrate it for a longer time. It's a great appliance for giving food a kind of cooked or baked flavor without heating it excessively, so it remains "alive." This means that below 42°C (108°F), the enzymes in the food remain active. Just like in our bodies: at temperatures above 42°C (108°F), our enzymes begin to degrade, and irreversible damage can occur.
Some people also use dehydrators at higher temperatures; this dries vegetables, fruit or other foods much faster, but they also lose many more nutrients.
Energy balls I usually make without a dehydrator...and store in the fridge. But I have made cookies and crackers too...
Cool, but what is the point of keeping food enzyme if we produce it ourself anyway ?
It’s true that our body produces enzymes. The point of raw food isn’t that we need food enzymes to survive, but that they can support digestion. Enzymes in raw foods start breaking down food before and during digestion, which can reduce the workload on our own enzyme system and improve nutrient absorption. It’s more about efficiency and support.
Besides containing live enzymes, raw food is also healthy because it is rich in vitamins, minerals, antioxidants and secondary plant compounds that can be destroyed through cooking/heat or washed out when boiled.
Thanks!! :) What you cooked looks tasty 🤗
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