Keep your shelves stocked with dehydrated fruit and veggies, so then you can add a big power boost to supplement those fresh fruit and veggies that you have available to you. It is going to be unusually good to supplement the food you have or can purchase when the fruits and vegetables are out of season in your location.
Whether you're a natural food enthusiast hunting for healthy food options across the spectrum or a gardener with a bumper crop or a vegetarian, vegan or raw foodist in need of healthy food during the winter months, electrical dehydration is your answer. Food Dehydration is the best way to save the food value of raw fruits and vegetables with the vitamins , minerals, and enzymes intact.
Food dehydrating doesn't subject foods to raised temperatures linked with normal canning techniques. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a unprepared food is heated to an internal temperature of 120F or higher, much of it's calorie value is lost, particularly enzymes. Canning also leaches out soluble minerals and vitamins, which further exhausts the healthful qualities of raw-living foods.
The term for lowering moisture content in a substance is dehydration. Dehydration can turn an otherwise delicious fruit or vegetables into a bit dry, shriveled model of its before dehydrated self. However , removing the majority of the liquid will not leave a totally dry product. Dehydrated fruit which has only a 25% moisture content will still continue be slightly moldable and soft to touching. Also the dehydrated product will be simple to eat and keeps nearly all the original flavor of a fresh fruit or veggie.
One vital point to remember with dehydrated fruit and vegetables is that just as the nutrient elements are retained, so is the glucose content of the product. This means that persons who have a need to watch their glucose level should be careful about consuming the dehydrated products. It is possible to consume a good deal of fruit in one setting, since the bulk is so seriously reduced.
Whether you're a natural food enthusiast hunting for healthy food options across the spectrum or a gardener with a bumper crop or a vegetarian, vegan or raw foodist in need of healthy food during the winter months, electrical dehydration is your answer. Food Dehydration is the best way to save the food value of raw fruits and vegetables with the vitamins , minerals, and enzymes intact.
Food dehydrating doesn't subject foods to raised temperatures linked with normal canning techniques. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a unprepared food is heated to an internal temperature of 120F or higher, much of it's calorie value is lost, particularly enzymes. Canning also leaches out soluble minerals and vitamins, which further exhausts the healthful qualities of raw-living foods.
The term for lowering moisture content in a substance is dehydration. Dehydration can turn an otherwise delicious fruit or vegetables into a bit dry, shriveled model of its before dehydrated self. However , removing the majority of the liquid will not leave a totally dry product. Dehydrated fruit which has only a 25% moisture content will still continue be slightly moldable and soft to touching. Also the dehydrated product will be simple to eat and keeps nearly all the original flavor of a fresh fruit or veggie.
One vital point to remember with dehydrated fruit and vegetables is that just as the nutrient elements are retained, so is the glucose content of the product. This means that persons who have a need to watch their glucose level should be careful about consuming the dehydrated products. It is possible to consume a good deal of fruit in one setting, since the bulk is so seriously reduced.
About the Author:
Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Dehydrating vegetables for soups during winter was a must to do.