Dehydrating and enzymes

[Yana]

This is something that has been on my mind lately. When a food, be it crackers, fruit, etc., is dehydrated to the point of not needing refrigeration its enzymes, in theory, are deactivated. If not reconstituting, which surely no one does for crackers or fruit for snacking, even nuts for that matter, the enzymes are still deactivated and would also draw water from ones body to aid in digestion. Wouldn’t this be no different that eating something cooked or processed as what we are most concerned with are the enzymes and these items do not possess live ones, such as whole food would, therefore they serve no benefit to a raw foodist, albeit, they are better than cooked and of course better than processed foods. Understandably they are recommended to be used sparingly, would I be correct in assuming these are akin to other transitional foods, even manna bread as it is free of enzymes and while these dehydrated ones are inactive, which pretty much renders them non-existant therefore not serving their purpose unless re-hydrated?

Just a thought, for arguments sake, take a piece of wonder bread (ewwww!) for example, if one was to take a piece and soak in water it is now capable of spoiling, digesting itself, in a sense, as the enzymes in a piece of fruit would, technically, this piece of crap, (lol), does not contain “enzymes” but once soaked it seems to be capable of achieving one (of the millions) of reasons we praise fruit and veggies.

I hope no one takes this any way other than it is intended, just for curiosity and inquiry, and playing a bit of the devil’s advocate ;)

[Dakini]

I've read that someone took a flax cracker that was dehydrated left it in her garden, the flax actually sprouted. I can understand how that would be with seeds as many seeds have long viability, though how it would affect fruits & veggies?

[Yana]

hehehe that's really interesting! hmm but now thinking about it, if it had rained the seeds would have absorbed water and sprouted. But that's still so cool :)

[Rawkinlocs]

Thing is, the enzymes are only PART of this whole "raw equation". Depending on who you ask...some raw fooders don't even "buy" the whole "enzyme thing" and think that they (enzymes) shouldn't even be touted as one of the benefits of eating raw. But that's neither here nor there... it is said that when foods are cooked over a certain temp. the enzymes, vitamins and minerals are destroyed.

I'm not sure who ever said that dehydrating makes the enzymes deactivated but just like with anything else, many people have many theories. But until you or I or SOME-body actually goes into a lab with all the needed equipment, etc. and tests foods that have been dehydrated to see if the enzymes are deactivated or not...we'll never really know for absolute sure.

I just know how MY body feels eating foods dried at LOW temps in comparison to eating cooked foods and there is a huge difference. That's what matters most to me...how I feel and how my body reacts and thrives when I eat raw foods, dehydrated or not.

Also, consider that when we eat the dehydrated foods, they mix with our saliva (and they digestive enzymes IN our saliva) so in essence, perhaps it IS reactivated during the whole process of digestion (which begins in the mouth)! ;) :p

[lily]

I remember that some time ago -- maybe a year or so? -- someone on these boards did an experiment in which they soaked some chick peas and then dehydrated them. After that they soaked them again and, lo and behold, they began to sprout, showing that they were still 'alive' after the dehydrating.

I wanted to give the link to this but I couldn't find it. Does anyone else rememeber this -- and could find the link? I think it's really interesting and may answer this question.

lily

[Yana]

Rawkinlocs- I must how awesome i think you are! I always find myself agreeing with your post, so I'm taking this oppurtunity to tell you :). Thank you for your input, I definitely agree with your view and the other concepts you referenced. But i'm still up for playing devil's advocate ;)

Lily- thanks for your respobse :). I know what you were refering to, i don't doubt that to be the case, but what if that item ihad not been first re-soaked? No doubt it should technically be raw, but no longer live. I wish i were able to get into a lab and research these elusive enzymes!!

Anyone want to come to nyc and break into a lab? ;)

[Stina]

There's also the issue of the numerous volatile oils found in food that mutates at high temps that we avoid with dehydrating.

[Yana]

Stina- of course!! thats a whole other story! Terrible, even after that information has broadcasted on news channels everyone is still ooo is that fried?!!? YUM! :eek: better yet, as though "lightly sauteed" is automatically healthy, i can not fathom how that is appetizing

[sunnysprout]

I would love to see more scientists researching raw foods and their effects on health. (but Monsanto et al wouldn’t have it)

I found this passage from “The Complete Book of Enzyme Therapy” that says: “... drying also inhibits enzyme activity – but doesn’t stop it entirely.”

Also of note: “...the theory behind freezing (foods) is that microbes cannot grow at temperatures below the freezing point. However, freezing can leave some enzymes more or less unaltered... some enzymatic activity can occur at temperatures as low as 100 F below zero...”

There are all sorts of enzymes. Some living in small temperature zones and others in bigger zones.
Deactivated enzymes may or may not have any healthful effects on us, who knows?
There is an astronomical amount of scientific based information we don’t know on how foods effect us. At least for now we know that cooking food denatures nutrients.

Rawkinlocks is right; enzymes are only part of the equation. (We need are minerals, carbohydrates, protein...) And she says that her body responds better to dehydrated food Vs cooked (I take that as an important insight)

Your body is a miracle. :)
Trust what your body tells you.

[lily]

Yep, I'd love to break into a lab! Actually, I'd really love to know more about enzymes, what they really do, and under what circumstances they're effective...

lily