Preserving foods by drying has been done since ancient times. For many centuries, it was the only way to ensure foods didn’t go bad for long trips or during warm weather. It’s still done today, only it’s more of a useful, pleasant hobby than a necessity. We now have electric dehydrators that remove moisture to create stable, nutritious snacks that some people prefer to the original food. Here you’ll find some of the many benefits of a food dehydrator.<\/p>\n
<\/a><\/p>\n Portable<\/strong><\/p>\n When your food has been dried, you can bring healthy snacks along wherever you go. Whether you’re driving or seeing the sites, putting a bag of dried foods in your purse or pocket gives you something healthy to snack on and keep up your energy. When in the outdoors, you can even take along dried soup ingredients and add hot water for a tasty meal.<\/p>\n Replace salty snacks<\/strong><\/p>\n It’s now well-known that most store-bought snacks like chips and crackers contain a high amount of salt. They will also contain unhealthy preservatives that add toxins to the body. By drying fruits or vegetables<\/a>, you can create a nutritious snack. Weaning your family off potato chips and cookies might be easier than you think if you’re offering delicious banana or apricot chips.<\/p>\n No chemicals<\/strong><\/p>\n There is no need to worry about preservatives, dyes, or other chemicals. The only thing you need is a dehydrator and almost any food. Cutting your favorite fruits or meats into bite-sized slices creates a chewy dried snack that will retain its natural taste, vitamins, and minerals for months to come.<\/p>\n Efficient storage<\/p>\n Drying food can decrease its size to as little as one sixth of its original volume. Nor is there any need to make room in the freezer or refrigerator. After dehydrating, a few pounds of apples will easily fit into a sandwich bag. You can seal it up and tuck it away in a corner of the pantry to snack on long after fresh apples have spoiled.<\/p>\n Raw foods<\/strong><\/p>\n Diets based on eating a majority of foods in the raw state are very popular. It makes perfect sense, since boiling and other means of cooking tends to destroy a good percentage of vitamins. This begins to happen as low as 115 degrees Fahrenheit. Dehydrators can preserve your food at even lower temperatures, which means you’re also preserving all the natural fiber and nutrition.<\/p>\n