Raederle Phoenix: Rawvegan Chef, Health Consultant, Artist, Editor, Creative Director
I appreciate the care you put into your research. I have struggled with the conflicting information and I choose to not consume too much of it. I am curious though why you say that if it was heated to 188 it may as well have been cooked. Most people seem to agree that enzymes break down above that but not before. Would you eat dehydrated food? If you wouldn't, that makes sense in combination with your other statement. Appreciate your response!
Food is often dehydrated at 105. There seems to be a scale between 105 and 118. From my understanding, some things begin to be altered at 105, and everything is fully altered by 119. So 118 is just squeaking by. Food would never be brought to 118 degrees within our bodies naturally, so it seems suspicious to heat it that far to me... Just on principle.
Excellent post sister! Too many vegetarians and vegans are eating these Agave nectar (similar to maple syrup) too!
Kelly, thanks! :DBitt -- I actually have a dehydrator now (wedding present from my husband's folks), and I dehydrate things at 105 degrees. There really isn't any reason to put it up higher when it works just fine at 105 degrees, in my opinion.
What brings you here? What are you thoughts? Do you consider yourself a raw foodist? Approximately how much of your diet is raw? Do you consider yourself healthy? What would you like to see more of on this blog? Will you be back? Is this too many questions?