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[senseix]

I've been playing around with my new dehydrator, and since i'm interested in keeping as much of enzymes in my vegetables and fruits as possible, i'm dehydrating at around 105F. Luckily my dehydrator has a digital timer and temp controls. So i'm wondering, who here uses one, and do you use it in a way to keep things as raw as possible? Do you have any reading material that you found useful for using the dehydrator with regards to raw style, because i've noticed that most books teach you to use it at highter temps.