buying dehydrated fruit

delore

I have found a nice selection of dehydrated fruits in the bulk section at the natural foods store I usually shop at, but how do I know if they are still raw? Is dehydrated food that is sold in stores usually dehydrated below 108 degrees? I never get any dehydrated fruit that contains sulfides or preservatives, just the ones that have only the fruit in the ingredient list. What do you think? Safe to assume it is raw?

delore

You all make some great points. I will do some research on the supplier, but it makes sense that the industrial process probably would involve little concern for keeping the enzymes intact. jenoz, where can I learn more from Gabriel Cousens? Does he have a book or website? Also, I would guess that the one-temperature guideline that we’ve all learned is probably just a safety line for most foods, yet it does make sense that properties of the food could affect the peak temperature for enzyme degradation. And rawlizard, that is good to know about how dehydrated veggies affect you. I had never thought of that! Man I love this website—instant help + answers. Thanks!