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Message: <blockquote data-quote="Brunneria" data-source="post: 1098928" data-attributes="member: 41816">Dehydrators vary in temperature, so I can't really give a length of time.  Sorry.The Raw Food Thinking is that enzymes in raw fruit and veg are good for you, and if you eat them, then you save your body the hassle of having to manufacture them itself.  There is a theory (NO IDEA if there is any truth in it at all) that if all we eat is cooked, no salad and stuff, then our capacity to produce these enzymes gets worn out.  Which is one of the reasons older people have more indigestion and digestive upset.<a href="http://www.wellpreserved.ca/fundamentals-of-dehydration-what-temperature-do-i-dehydrate-________-at/" target="_blank">http://www.wellpreserved.ca/fundamentals-of-dehydration-what-temperature-do-i-dehydrate-________-at/</a>So the Raw Food Brigade seem to support preserving these enzymes (which are destroyed by cooking), at no hotter than 100-120 degrees.Personally, I dehydrate kale at around 110 (cos I like to sit on the fence about LOTS of things) and run it for 12 hours, check the kale, and add a few more hours.Sometimes this means the kale sits in the dehydrator over night, and finishes in the morning - not a problem.<a href="http://www.dehydratorreview.net/articles/kale-roundup-six-recipes-dehydrated-kale-chips" target="_blank">http://www.dehydratorreview.net/articles/kale-roundup-six-recipes-dehydrated-kale-chips</a></blockquote>

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