Dehydrating is the oldest form of food preservation. When water is removed from a food the enzymes present cannot effectively contact or react with the food. The dehydration temperature is maintained so that heat sensitive nutrients are not inactivated or destroyed. Dehydration suspends the activity of enzymes in the ingredients until the food is re-hydrated. A unique example of the beneficial effects of dehydration are a species of fish in Africa that survive severe droughts. They lay their eggs in pools of water that dry up during the dry periods that can last for several years. The eggs are dehydrated by the sun, when the rains come and the pools fill, the rehydrated eggs hatch and life begins again.
The nutritional losses during dehydration are 3-5% compared to 60-80% loss during canning and 40-60% when frozen. (United States Department of Agriculture Research Division, Composition of Food Handbook No. 8) In NRG diets, all nutrients remain in the ingredients, eliminating the necessity of adding a premix containing amino acids, antioxidants (natural and synthetic), vitamin, minerals, enzymes, flavours, or other supplements such as glucosamine, chondroitin sulphate.
Nutrition is not complicated…
Good health starts with whole food from all food groups in moderation.
When reading labels remember that the first couple lines of food type ingredients do not tell the nutrition story…..
The list of added vitamins and minerals are a detailed report of what nutrition is missing from the first few lines.