TheJooge wrote: This is what we've had for a few years. Never had any problems. There's a "living foods" setting on the machine. Because there are so many slight variations in the raw food books as to what temperature kills off all the enzymes, we tend to keep ours at 105 degrees, safely below even the lower figures you read here and there. Makes great chips, crackers, breads, etc.!
:: Submitted on 8/16/2008 7:01:06 AM.
"This is the world's first community-run raw
food directory, meant to catalog resources for the entire raw and living foods community. Click on
any of the categories to view available information, or add new raw-related links of your own!
The A.R.D. is my gift to all of us -- a small way for us to become closer and stronger. With an open
heart, my love flows out to all of you."
~Wendi Dee. (Watch Wendi's Raw Food Weight Loss video!)