Date:   7/4/2010 8:03:31 PM ( 15 y ago)
Hits:   17,007
URL:   https://www.curezone.org/forums/fm.asp?i=1647553

Ok, have you decided to redefine the cutoff heating temperature where live enzymes begin to die off?

The last time I checked, it was "110 deg", which is why just about every dehydrator on the market only goes up to 105 deg.

If Trader Joes is heating the almonds to 115 deg, they've most likely had their enzymes destroyed, and in essence are not much better (if at all) than roasted almonds.

 

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