The Raw Foods Evolution

Tuesday, February 21, 2006

Dehydrated Food and the Excalibur

Seven Reasons to Include Dehydrated Foods in Your Diet

by Michael Snyder
(c) 2006

1) Dehydrated foods are enzymatically active.

Food dehydration is the art of "uncooking".

The temperature does not rise above 115 degrees Fahrenheit, which is the temperature at which enzymes are destroyed.

Dehydrated foods are alive and raw.

A food dehydrator with a fan is recommended because the fan will evenly distribute the air. The Excalibur and Lequip food dehydrators are the only two companies that make decent food dehydrators.

The dehydration temperature should be set at 145 degrees for the first 2 to 3 hours to prevent bacteria growth and fermentation.

The water will evaporate and keep the temperature of the food below 115 degrees.

After 2-3 hours, turn the temperature down to 110 or 115 degrees for the remaining time.

2) Long-term storage and preservation

Dehydrated foods will not rot or spoil because the water has been evaporated.

They may be stored fresh in jars, Tupperware containers, or zip-lock bags for many weeks or months.

This is a perfect technique to use when your garden or fruit tree produces too much food to eat at once.

3) Create warm comfort foods.

The dehydrator allows us to eat warm foods without cooking them!

Raw food is not always cold food.

Warm up your food to 110 degrees before serving for an aromatically pleasing and comforting meal.

Warm up some chili, pizza, or soup for 2 hours and serve warm.

4) Create healthy breads and chips.

Having trouble beating your cravings for starchy foods?

Make a raw version of these addictive foods and use them in the same ways you would use the cooked versions.

Traditional Essene bread is made by sprouting grains and seeds. The grains are then mixed with other ingredients, formed into a loaf, and dehydrated.

The chips are made with thin slices of root vegetables. Marinate them and dehydrate until crunchy.

5) Create the textures of cooked foods without the carcinogens.

The dehydrator allows you to make healthy, delicious, and raw potato chips, French fries, breads, and granola cereals.

The dehydrated versions have similar tastes and textures to the cooked version without the acrylamide.

What is acrylamide?

Dr. Joseph Mercola writes "Acrylamide, a white, odorless but potentially cancer-causing chemical, has been found in many common foods such as potato chips, French fries, bread, rice and cereals.

It appears that the chemical, which is used in the treatment of sewage and waste and to manufacture certain chemicals, plastics and dyes, is a byproduct of cooking food at high temperatures."

As written on the U.S. Environmental Protection Agency’s (EPA) Web site,

"EPA has classified acrylamide as a Group B2, probable human carcinogen,"

and according to the U.K. independent Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC),

" ... exposure to DNA-damaging carcinogens such as acrylamide should be as low as reasonably practicable."

Art Baker, writing in Living Nutrition magazine vol. 10, says “overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known)”

Heated fats include roasted nuts and processed vegetable oils.

6) Time saving techniques

Making dehydrated foods will help you save hours of valuable time!

Spend 30 minutes preparing a recipe, toss it in the dehydrator, and you are finished.

This is perfect for the lazy chef who does not want to spend time in the kitchen. The key is to make a large quantity of food that will last the whole month.

You will have delicious prepared food to
snack on whenever hunger strikes.

I recommend soaking and dehydrating a whole months worth of nuts, seeds, and grains. They are now ready to use in your recipes.

The secret to creating the perfect pie crust is to soak the nuts in advance, and then dry them in the dehydrator.

Freshly soaked nuts are too wet for most pie crusts.

7) Chocolate chip cookies with milk

There’s no reason for health seekers to give up comfort foods!

Remember the milk and cookies that mom lovingly prepared for you as a child?

With the dehydrator, we now have the ability to make a healthy superfood version of chocolate chip cookies.

Click here for the dehydrator cookie recipe.

Cookies are best served warm with a tall glass of vanilla almond milk.

Food Dehydrators are now available in my new store:



This recipe is shared by my friend Gabrielle Chavez and found in her book:

The Raw Food Gourmet: Going Raw for Total Well-Being

Banana Bread

We start eating this for breakfast and then snack on it all day.

3-5 very ripe bananas
1 (1/2) cups freshly ground flax seed
1 Tablespoon coconut oil
1 teaspoon cinnamon
Sprinkle of unrefined salt
Sweetener of choice if needed.

2 Cups Walnuts, unsoaked, or soaked 3 to 8 hours overnight, rinsed, drained, and re-dried in dehydrator.

Peel and puree bananas in a food processor fitted with an “S” blade. Mix in everything except the walnuts and blend thoroughly.

Pulse in walnuts, leaving some chunks for texture.

Spread dough about ½ inch thick on mesh dehydrator sheets and dry until pliable.


Have a great day and enjoy the recipe!

Michael Snyder
"Transform Your Diet and Improve Your Health In Record Time with Proven, Time-
Tested, Evolutionary Strategies. eBook, eZine, and Articles to Awaken Your Passion."


  • Hello,

    Indeed a good post, And I believe having a Food Dehydrator at our home is very important as it helps dehydrating food,, so we need the best food dehydrators, that's why I have recently purchased one of the top food dehydrators available, because i want to make best food with food dehydrator.
    By the way, Keep up the good work.

    By Blogger Jelina Roy, at 10:01 PM  

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