Raw Temperature

[Dimond]

Why is there so much conflict with the temperature of raw food? Every where I look, it says something different about how high you can go for it to still be raw: 110, 118, 115, 112. These are all reliable sources, so how do we know which one is the correct one?

[Coriander74]

I just play it safe and stick to 110 or below. LOL I understand how you feel, there's numbers everywhere

[Dimond]

I think I will do that too. I've been educating others and I like to try to give the most accurate information.

[DavidZaneMason]

-I understand the question. What is the maximum temperature that YOU think any of the foods in question are going to reach in nature? What is the hottest? Well.....it seems to me that most fruits and vegetables seem to thrive in temperatures that do not go much over 100 degrees.......and don't seem to grow well in anything under 40. As such.....eating foods within this range probably preserves as much of the plants inherent vitality as possible.

-This is just my opinion.

-David Mason

[lissomllama]

I would rather be safe so I just don't heat or warm anything at all. If I did though. I wouldn't go above 100-105 degrees, because I don't know what it is and I'd like to stay well below that.

[sport]

My understanding is that at 118 degrees for 30 minutes half of the enzymes are killed.
The problem is that if the item is thick the temp of the food will not get to the temp of the oven so a higher heat is ok for a while but only for a while.
I play safe and have 46 degrees as my max temp which is 115

[sport]

My understanding is that at 118 degrees for 30 minutes half of the enzymes are killed.
The problem is that if the item is thick the temp of the food will not get to the temp of the oven so a higher heat is ok for a while but only for a while.
I play safe and have 46 degrees as my max temp which is 115.
I actually never allow it to get to that and usually end up at 43 or 44.

[alex]

I try to eat everything at room temperature. Mr Mason has a very good point.

If we are talking about dehydrating, apparently the temperature settings of most dehydrators are notoriously inaccurate and go much higher than the setting indicates.


alex

[greeninlosangeles]

I personally think the best foods are fresh. dehydrated stuff while better than cooked, still way worse than fresh.
If you want big changes in your health - go for fresh.

[spicyfull]

Heat over 105 kills the enzymes. I eat foods at room temperature. And I love to Sun Dry..........RAW, RAW, RAW...................

[Pierre]

I play safe and have 46 degrees as my max temp which is 115.

You seem to be mixing temperature scales - could you indicate which is which?

I think two things may be going on:

• Someone took a figure in one temperature scale, converted it to another, and rounded it.
• Different foods have different temperatures at which their enzymes die, just as cats are warmer than humans and platypuses are colder.

According to Comiendo Pura Vida, the maximum temperature is 47 °C, and from 48 °C up the enzymes start to die.

[GreenPrince]

46 °C = 115 °F

Since people around the world are on this forum, I prefer in the web to write both values; the universal, international units and the old units still in use as Fahrenheit, lb, inch, GMT etc. GMT was forbidden already in the 1920th... so it will take some time to ratify the standard...

Since we cannot survive a body temperature above 109 °F (43 °C), it's is a practical upper limit I personally prefer not to brake.

There are not only destroyed enzymes when the temperature rises too high. Different biochemical reactions of thousands of compounds start when the cell membrane is broken at room temperature or lower and accelerate with the rising temperature.

From the freezing point of water up to body temperature, biochemical reactions are doubled for about every 10 °C rising of the temperature. That means 4 times more reactions at 104 °F (40 °C) than 70 °F (21 °C).

During drying, the food temperature is reduced by the evaporation of water. The temperature of the crackers is lower than the ambient air temperature in the dehydrator. That´s good. An idea is to decrease the temperature, when the food has dried for a time.

The best food is fresh, living cells. Always.