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Temperatures
Posted by:
Anonymous User
()
Date: January 07, 2007 11:46PM What temperature is the point between food being considered raw or cooked? For soup, I stir it with my finger and I take the pot of the stove when it is warm. But, what about when using a dehydrator? Thanks! Re: Temperatures
Posted by:
Funky Rob
()
Date: January 08, 2007 01:24AM About 110F (37 C), body temperature is the safe temperature, although some say it's ok (or beneficial) to put the dehydrator on higher for the first couple of hours as the food won't get too hot, but I don't use a dehydrator so don't know too much about that.
Rob -- Rob Hull - Funky Raw My blog: [www.rawrob.com] Re: Temperatures
Posted by:
coconutcream
()
Date: January 08, 2007 01:28AM i agree..I mean it's not really really raw..but its raw  Re: Temperatures
Posted by:
Witarianin
()
Date: January 08, 2007 01:47PM Technically i'd say the point of enzymes breaking down/ amino acids denaturing.
Haven't found any other lower point at which anything valuable for human is being damaged. Whether 110, or 115.. If You are after vitamines A, D, E, than You could heat it MUCH higher As they are being destroyed at higher temperature than water diluting vitamines, or sugars).., but vitamines, without sugar, minerals, and water CANNOT BE Fully utilised, so.. Use Your Imagination 
I think Body temperature is pretty good Scale.  Sorry, only registered users may post in this forum.
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