To the very best of my knowledge, 115-120 degrees
will not kill any enzymes. Personally, I eat the
mush at room temp.,but most people can't fathom
doing some of the things that I'm perfectly content
with. I learned about the 115-120 degrees when I was
a staff member at a wheatgrass/raw food institute.
Many raw foods were dehydrated at that temp to make
crackers to eat with salad, to dry and preserve fresh
herbs and fruits. The excaliber dehydrator was and
still is the dehydrator of choice and dries at the
115-120 degrees. The buffet warmer was an alternate
selection recommended along with placing food into
a gas over because the pilot light works also...though
it takes hours. I learned to make fresh, raw vegetable
soup by preparing in the morning, placing in gas oven,
coming home to my soup warm and ready to eat with a
handfull of sunflower seed sprouts on top to satisfy
my need to crunch. If you want to make your own
dehydrator, soup and/or crackers....let me know

Lee


--- In wheatgrass@yahoogroups.com, lakshmi@w... wrote:
> Hi Lee:
> Isn't it better in #3, to NOT heat it up even to 115-120, as such
> heating will kill some of the enzymes??
>
> http://community.webtv.net/lakshmi/TheLakshmiSampradaya
>
>
>
> [Non-text portions of this message have been removed]