Food dehydrators allow foods to be stored for longer periods without fear of spoilage. It is often asked “Why invest time in reading this article and buying them?” when dried and preserved foods like beef jerkies can easily be bought from Wal-Mart? Compared to commercial products however, making your own dried foods through products chosen after reading good this article has a number of benefits. These are:
1. Preserved foods are all natural.
Bacterial growth and fungal bloom in foods that have not been dried leads to release of dangerous toxins into the foods. Further, some bacteria like Escherichia coli and Salmonella typhi can cause dangerous diseases like typhoid, cholera, dysentery, etc. once the contaminated foods enter our bodies. To avoid this, commercial companies either carry out
i. Excessive drying, thus destroying nutritional and taste values.
ii. Use preservative with potentially carcinogenic properties.
iii. Quick, harsh drying that leaves the core moist and causes growth of bacteria nevertheless.
Regardless to which process is used, the food loses nutritional value, has dangerous chemicals added to it and sometimes, leaves remnants of dangerous bacteria too.
Food dehydrators however, allow you to carry out dehydration of foods you have either cultivated in your field/garden or have bought for your own consumption. You know the quality and nutritional value of foods so dried. Furthermore, the drying process involves soaking the foods in dilute salt solution or applying salt or special sauces on their surface. You thus get dried foods that are healthier than Wal-Mart products.
2. Foods taste better.
Home-made dehydrated foods taste better than the original or the marketed equivalents. The originally moist foods had lots of tasteless water, which diluted the flavors of the food. With water now minimal, the taste becomes concentrated. Furthermore, the application of salt has the tendency to lock in flavors for long periods in a manner that commercial preservatives cannot, so mass market alternatives are inevitably poorer in taste.
3. Uniform food quality.
When you grow or buy your foods from the market, you know that barring natural differences between individual items, your food will provide uniform health benefits. When these are dried, you can rest assured that the nutritional benefits remain the same. With commercial foods, however, you never know when the original foods were sourced from poor quality farms or animal husbandry units.
4. Cost effectiveness.
Buy foods in bulk during the peak season and dry them so you don’t have to worry about eating them all up in a week. During lean seasons, you not only have more food, you can enjoy delicacies that aren’t available or are offered as poor commercially dehydrated alternatives.
5. Dried food can be carried along.
With them, you can make dried foods en masse. As foods are dried, the weight and size are decreased (due to removal of water), leading to the creation of small, light food products that easily fit into backpacks or purses. Further, when stored away on the road, they tend to remain edible for long periods.
6. Replace Store-purchased foods with homemade ones and reduce waste.
Commercial foods contain harmful ingredients like monosodium glutamate (used in meat preservation) and lots of oils. Replace them with a healthier diet made up of natural homemade foods that you would normally have to throw away (due to overabundance) in the peak season, and not have access to in the lean season. Now you can eat healthy foods all year round.
7. Raw foods and the Vegan diet.
If you’ve ditched meats for a vegan diet and live in areas where veggies come at a premium during the winter, you can maintain your commitments by drying vegetables and fruits during the peak season and eating them during the lean season.