Drying fresh foods preserves precious nutrients and removes moisture that yeasts, bacteria and other molds need to survive. Although drying food also involves destroying some nutrients in micro amounts, the end result is a product that is nutrient dense…jamming more calories and dietary fiber along with minerals and vitamins into a smaller space.

This gives dried foods a nutritional edge because with less water than their fresh food counterparts, their weight is reflective of solid foods…not added water weight. In other words, dried foods give us an array of concentrated flavors, minerals, vitamins and enzymes as well as fiber. Continue reading →