At What Temperature Do Food Enzymes Die?

Click Here To See Full Article

Today, we know we can dry food at temperatures that far exceed 105 degrees. In fact, I have personally dehydrated seeds, grains and nuts that I had soaked for several hours and dehydrated them for 4 hours at 120 degrees and then re-soaked them. I was able to sprout all of them, even though they were dried above 105 degrees.

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.