keep under 105F or 115-118?

[Non]

Is it really essential to keep it under 105F as some enzymes start to denature at that temperature? Or is it ok and still considered raw and even sproutable at under 115-118?

I just want to know for making soups and such.

[rawready]

I keep my dehydrator set at 110. I usually start at 115 after 15 min then turn it down. I know the food hasn't reached that temp.

[DebB]

I keep my dehydrator set at 105° and call it good. *Ü*

[sport]

I stick to 105 just to be safe.

[ferb]

yep what they said lol