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1Christine~ What do they say about testing one’s food for live enzymes? I’ve been wondering about that instead of depending on hearsay… Thankx in advance.
Go to this link and they tell you how…
http://www.excaliburdehydrator.com/testing_for_…
Have fun…If you do some tests it would be great to see the results you get posted here!
Thankx 1Christine~ That is interesting information. They do state that the rye cracker dried at 105 degrees went sour. Hm…
Any thoughts from some experts in this field out there?
I’ve often seen 118 cited as the highest food temperature. However, in some recipes, Cousins mentions dehydrating at 145 in the first hour or so as the food itself won’t reach above 118 in the beginning dehydrating period. I’d love to hear about any more testing of these ideas.