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Tag: Apartment, Posted: , Date: 16 April 2018

Why Dehydrated Food?


 

Dehydrated Food is a method of food preservation in which moisture been removed from it by  (blown Low-temperature air (105F-107F) dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been  widely used for this purpose since ancient times
Water is traditionally removed through evaporation (air drying, sun drying, or wind drying), although modern electric dehydration is used to speed the drying process and make sure more consistent results.Dried fruits used historically due to their high sugar content and sweet taste, and a longer shelf-life from drying. Fruits are often observed differently when dried. The plum becomes a prune, the grape a raisin. Figs and dates are also transformed into new, different products that can either be eaten as they are, used in recipes, or re-hydrated A food dehydration delivers the most of the foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients, and enzymes.”The dehydration process retains almost 100% of the nutritional content of the, retains the necessary alkaline level of the fresh produce and actually inhibits the growth of microform such as bacteria.”The modern dehydration produces basically the same food with most of its moisture removed. When dehydrating food, it is better to over-dry than under-dry. According to the Department of Nutrition Dehydrated vegetables & fruits, have a shelf life of up to 30 years

With all been said the best that you can do for your body is to eat: raw, vegan, organic food, drink freshly squeezed veggie juices and clean water                     “IT WILL TAKE YOU FURTHER INTO THE FUTURE”

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2 thoughts on “Why Dehydrated Food?”

  1. You could definitely see your skills within the paintings you write.

    The world hopes for more passionate writers like you who aren’t afraid to say how they believe.
    Always go after your heart.

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