Temperature for dehydrating?

[Bella*Raw]

hello to all,
I have some eggplant "bacon" marinating at the moment, along with some Sundried tomatoes (recipe from RP). I am new to this whold dehydrating thing and I was wondering if someone could explain what temp to set my dehydrator on, this will be my first raw dehydrator recipe, well my first dehydrator recipe period, so I am excited!! Thank sin advance for the advice. Both recipes smell divine and I tried a piece of bacon already while its been marinating and it is wonderful!! Can't wait for the finished product. But from what I've read it may not last that long :D I'm already wisihng I had made 2 eggplant instead of one :(

[Eva]

I usually put it on 105-115, starting higher in the beginning, then going down to 105...

[Conscious Midwife]

Most schools of thought concerning RAW reccomend not exceeding temps. of 111-115 degrees, depending onthe food item an enzymatic benefit you wish to gain from consuming live foods.

[raweater]

115 is dangerously close to the 118 where enzymes are killed, don't forget the temp in the dehydrator will not be what you select but will fluctuate above and below, if you put 115 it may vary from 110 to 120 and back to 110and back to 120 etc., so you may be killing the enzymes (which means the food will now take as much energy to digest as doing 8 hours of intensive exercise as it's no longer natural).

I dehydrate at 100-105, setting it at 115 is playing with fire if you ask me, why go so close to, and probably beyond, cooking when you want raw food?