well, i am having a dillemma. The whole philosophy behind raw food is that you shouldn’t heat anything above about 115 degrees or so. But, where i live (red bluff) it gets really really hot. It has been over a hundred degrees pretty much the entire summer. What i am worried about is i put some honey out to un-crystalize for a couple hours, and when i came back, it was really hot. it was soaking up a ton of the sun’s rays,and was probably about 150 degrees. I am wondering if the enzymes are still dying. i also sun dehydrate fruit and i am wondering if that is fine. i dont get it? its completely natural n stuff! haha
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that makes no sense to me though. i think that is drawing the line too far if the sun naturally heats something to that temperature. i dono what i think on this yet. i still am going to sundry my fruit. haha