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JULY 2012

Dehydrate2Store.com Nutritional Yeast A User-Submitted Article INSIDE THIS ISSUE Special thanks to one of our fans because it is naturally low in fat Nutritional Pg. 1 and 6 for this great article and and sodium, making it a tool for Yeast information! weight loss. It is also a “complete protein,” meaning it Dehydrating Pg. 2 and 5 Nutritional yeast is an inactive Rhubarb yeast that is grown on cane and beet molasses. This yeast can be Rhubarb Pie Pg. 2 thought of as a nutritional gem. Coming Soon It is a great source of protein, vitamins and amino acids and The Health Pg. 3 and 4 yet, a great number of people Corner: are not at all familiar with it. Dehydrating v. Nutritional yeast is popular with Bacteria vegetarians as it is one of the only non-animal sources of Dehydrating Pg. 5 and 6 contains all 9 essential amino vitamin B12. Aside from the acids. This makes nutritional Tofu nutritional value nutritional yeast especially popular with yeast offers, it can also aid in vegans. lowering cholesterol. Look Out for Next Nutritional yeast is rich in B- Can I Substitute Active Dry complex vitamins, which have Yeast for Compressed Yeast? Month’s Article on been correlated with reductions Making Your Own in stress levels, prevention of You may certainly substitute Yeast from pancreatic cancer, and active dry yeast for compressed regulation of metabolism. The yeast in a recipe. The only Dehydrated Fruits! great thing about nutritional difference is that you should It’s a Must-read! yeast is it is not only good for dissolve the active dry yeast in you, but it tastes great as well. the liquid ingredients before Nutritional yeast is a good combining it with the flour. One substitute for cheese and salt Continued on Page 6 Check out the new things coming to Dehydrate2Store

New Shop Items, New Resources, New Tips, New Videos, All This Summer!

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DEHYDRATE2STORE NEWSLETTER JULY 2012

Dehydrating Rhubarb Rhubarb is Full of Nutrients? How to dehydrate rhubarb and vitamins A and C, potassium, Dehydrating what to do with it and fiber, and is low in calories (≈20 per cup). However, in Prior to dehydrating rhubarb I am amazed at how many order to enjoy this tart plant you you will need to wash it, cut it people I have talked to that have will need to add a good amount into ½ inch or slightly thinner never tried rhubarb and have no of sugar, much like with slices, then cook until tender. idea what to do with it. Come cranberries. Although rhubarb is Next, place on your trays and on, you have never had great to eat in moderation, too dry for 10-12 hours at 120-125 strawberry rhubarb pie or jam? much will have super laxative °F. For long-term storage, store As a child, I would walk properties! Most important: in vacuum bags with oxygen through the fields with my avoid the leafy part of the absorbers and then double bag grandfather looking for huge rhubarb because it is NOT into Mylar bags. For short-term, rhubarb stalks to take home and EDIBLE and could be highly mason jars with oxygen packs cook into pies, cookies, muffins, toxic. If you plant rhubarb works great. around your garden it will deter and jam. For strawberry rhubarb roll-ups, many animals that would cook the rhubarb on the stove Nutrition otherwise make your garden their meal. The stalk of rhubarb offers Continued on Page 5

Dehydrated Strawberry Rhubarb Pie Coming Soon

A delicious Strawberry and Rhubarb Pie recipe using dehydrated foods will be in August’s newsletter, and we will be filming a video for this recipe in August as well!

Get Those Taste buds Ready!

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DEHYDRATE2STORE NEWSLETTER JULY 2012

Welcome to The Health Corner. All Information Found Here is Backed by The Health Corner Published Scientific Articles and Data! -Steve of Dehydrate2Store, First Year Medical Student Feel Safe About What You Eat! Proper Dehydration and Storage Note: In The Health Corner we will never recommend medications, though we may speak of the health benefits of v. Bacteria various foods. These benefits are to be enjoyed in moderation, and are not meant to treat serious illnesses. If you feel you have a serious illness, please consult a physician! Depriving foods of water and air by dehydration and vacuum sealing creates uninhabitable conditions for many bacteria Canning food is considered a “sterile process” by definition most bacteria that are pathogenic where many even die.3, 4 to humans thrive at human body because the food is heated to 3. Air Removal extreme temperature (37 temperatures, °C, 98.6 °F). Some pathogenic bacteria are which should in Once the aerobic (thrive in the presence of theory kill virtually temperature oxygen), and some are obligate all bacteria. begins to rise aerobes (will die without However, there are above 37 °C, oxygen).1, 2 As such, air removal still dangers many bacteria inhibits the growth of, or kills, involved in canning begin to die some pathogenic bacteria. regarding microbial (hence the Furthermore, a properly sealed growth. Waterborne effectiveness of having a fever vacuum bag will prevent new bacteria, especially, can be when you are sick!). Common bacteria from landing on your nuisances when canning. If harmful foodborne bacteria food. canning is performed improperly include: Various Clostridium (like Hygiene or jar seals break, dangerous botulinum), fecal coliforms, pathogenic waterborne bacteria Salmonella, and pathogenic Although studies show that many such as Clostridium botulinum (the Staphylococci (“Staph” infection). pathogenic bacteria cannot grow cause of botulism) can thrive. Studies show that nearly all in dehydrated foods, and that Studies involving dehydrated strains of these harmful bacteria most die during the dehydration foods, however, display a die between 37 and 44 °C (98.6 process, there is always a chance significant decrease, and typically and 111.2 °F).1, 2, 3 Dehydration is for potentially harmful bacteria to an altogether absence, of typically performed at 49-52 °C make their way into your food, pathogenic bacteria! How? (1) (≈120-125 °F), except when dehydrated or not. Thus, hygienic Dehydration uses temperatures at dehydrating meat (which is ≈55- precautions should still be taken which many bacteria cannot grow 66 °C, or ≈130-150 °F). In the to ensure your family is or survive, (2) most bacteria hundreds of samples reviewed by thoroughly protected. Don’t require water, and cannot grow Haines et al. and others, Cl. worry, it’s easy! When below 10% water content (as you botulinum was not found in dehydrating, begin by washing know, properly dehydrated foods dehydrated foods, and the growth your hands. Then, wash foods should reduce the water content of other pathogenic bacteria was Continued on Page 4 of foods to 5% or below), and (3) virtually absent.3 removing atmospheric oxygen 2. Desiccation Definitions to Know: during vacuum sealing decreases Microbes: Microscopic the ability for If performed properly, many microbes dehydration should remove 95% organisms like bacteria or fungi. to grow. of moisture. This creates an environment where most Pathogenic: able to cause disease

1. Temperature pathogenic bacteria and fungi (remember, not all bacteria are As expected, cannot grow or reproduce, and pathogenic!) 3 465

DEHYDRATE2STORE NEWSLETTER JULY 2012 The Health Corner -Steve of Dehydrate2Store, First Year Medical Student

Proper Dehydration and Storage v. Bacteria Continued

with soap and water prior to (Dehydrate2Store.com) for a - Nevertheless, proper hygiene is dehydrating. Finally, always wear probiotic boost, and (as you important in dehydrating food! rubber or latex gloves when should be doing anyways) eat a Wash your hands and foods with handling dehydrated foods if you well-balanced diet! In addition to soap and water before plan on storing them long-term. dehydrated foods, consume dehydrating and wear gloves Not only can your hands grains, powdered foods, herbs, when handling dehydrated foods, introduce bacteria, but they can legumes, nuts, etc. and you should have no also contribute oils that could Rehydration problems! compromise the shelf life of your dehydrated foods. Since you are reintroducing water - Don’t leave foods out in the during rehydration, you create an open to rehydrate at room What About “Good” Bacteria? environment where new bacteria, temperature for more than 4 The majority of cells in your body or dormant bacteria, can grow hours. For items that take a are “normal flora” bacteria. (just like if you left wet food in longer time to rehydrate: use the open). Studies show that if boiling water, or rehydrate in the you rehydrate foods for 4 hours refrigerator. or less at room temperature the risk of harmful levels of bacterial growth is essentially absent.3 Rehydrating while heating for Sources: Want to see the data longer periods (such as when from these studies? Here it is! making soups), however, is also These are natural bacteria that perfectly fine since high 1. Bergey, David, and David Boone. contribute to healthy digestion, temperatures hinder bacterial Bergey's Manual of Systematic vitamin production, and more.5 growth. Similarly, rehydrating in Bacteriology: Volume 3: The Firmicutes (Bergey's Manual of Thus, your normal flora is very the refrigerator (“Rehydration by Systematic Bacteriology (Springer- important. There are a large Refrigeration”), which may take Verlag)). 2nd ed. 1. Springer: variety of normal flora bacteria, up to 24 hours, is also fine since Springer, 2005. Print. and although the dehydration lower temperatures slow bacterial 2. Boone, David, and Richard process kills many pathogenic growth. Rehydrating in room Castenholz. Bergey’s manual of and non-pathogenic bacteria, temperature water on the counter systematic bacteriology [Vol. 1]. 2nd there is luckily a selection of top should not take longer than 4 ed. 1. Springer: Springer, 2005. Print. normal flora bacteria that will hours. If it does, put it in the 3,4 3. Haines, R.B., & Elliot, E.M.L., survive. In addition, your refrigerator to rehydrate, or use 1946. “Some Bacteriological Aspects normal flora is established in your boiling water (if making soups, of Dehydrated Foods,” Journal of first few years of life, and much of sauces, jams, pie fillings, etc.)! Hygiene, 43: 370-381. it comes through simple contact 4. Jay, James. Modern Food with environment (touching Microbiology. 7. Springer, 2005. Print. objects, breathing, drinking, SUMMARY etc.).5 Thus, you should not be 5. Mcfarland, L.V., 2000. “Normal - Studies show that properly Flora: Diversity and Functions,” concerned that eating a diet dehydrated and vacuum-sealed Micro. Eco. in Health and Disease, 12: consisting of dehydrated foods foods have a low risk of many 193-207. will “reduce your normal flora”. pathogenic bacteria and fungi. If you are concerned, try our Waterborne Bacteria like Cl. “Yogurt” recipe and video botulinum, are especially unlikely. 4 46512

DEHYDRATE2STORE NEWSLETTER JULY 2012

Dehydrating Rhubarb Continued

until it turns into a sauce, then Rehydration to your favorite rhubarb recipe! blend with corn syrup and strawberries. Place on Rehydrating for cooking is just parchment paper or plastic bags as easy as dehydrating. Just add as shown in our “Fruit Roll- ¼ cup dehydrated rhubarb to 1 ups” video at cup of water and soak overnight Dehydrate2Store.com/videos. while refrigerating. After Then dehydrate at 125 °F for soaking, cook the rhubarb on about 12 hours. the stove until tender, and add it Dehydrating Tofu An Article by Nancy of Dehydrate2Store

Tofu, or soybean curd, is very with without them falling apart. nutritious. A half-cup serving of Silken tofu can also be used if firm tofu contains zero properly drained. If you plan on cholesterol since it is plant-based, using the tofu to cook with you 10.1 grams of protein (twice the can simply dehydrate it plain for amount of protein you would get quick addition to future dishes. from a half cup of dairy milk), Or, if you would like a healthy 22% of the recommended daily flavorful jerky-like snack to take value of calcium, and has less camping, first soak your tofu in than a third of the calories and a your favorite marinade. Introducing: third of the fat found in ground Nancy of beef. It also tastes great in a Prepping variety of dishes from stir-fry to Dehydrate2Store First, drain any excess water from soup to homemade tofu nuggets, the bricks of tofu. Then cut the tofu into ¼ to ½ inch thick strips The newest addition to our or chunks. team, Nancy is a student specializing in molecular Marinated Tofu genetics, an avid dehydration expert, and a close friend to If desired, you can marinate the Dehydrate2Store! She will be tofu in a variety of things contributing great articles each including soy sauce, garlic and month to our newsletter! onion salt, or honey and brown sugar. Or, you can get creative and use dehydrated seasonings and is relatively cheap! So why not from your pantry and make a tofu dehydrate your tofu? snack to your taste. Allow the tofu to marinate in the Raw tofu comes in a variety of refrigerator for a few hours then textures. Semi-firm to extra-firm remove it from the refrigerator textures work best when and let it come to room dehydrating because they contain less water and are easier to work Continued on Page 6

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DEHYDRATE2STORE NEWSLETTER JULY 2012 Dehydrating Tofu Continued temperature. brand and texture of tofu used, so be sure to check that the tofu is dried Plain Tofu adequately before storing!

If you do not wish to marinade your Storing tofu, you can simply drain and dehydrate the raw tofu. Once dehydrated, allow the tofu to cool for at least ten minutes, then Dehydrating Tofu seal in a vacuum bag with oxygen packs, and store in a cool, dark Dried Tofu Place the cut pieces of tofu in single place. You can also double bag the layers on the dehydrator racks. It is vacuum bag inside of a Mylar bag to helpful to place parchment paper prevent light damage to your food, under the tofu to prevent sticking and tampering by rodents. Tofu has and to keep the marinade from a freezer life of around 3 months, dripping and creating a mess in the and a refrigerator life of 3 days (if dehydrator. Space pieces slightly opened) to 70 days (if unopened). apart to allow air flow between Once dehydrated, however, the shelf them. Now place the racks in your life of tofu is extended to one or dehydrator. The recommended more years if vacuum sealed dehydration time is 3-6 hours at 150- properly. This makes tofu a long- 155 °F. The length of dehydration lasting and healthy high-protein time will vary depending on the meat alternative. Fried Tofu Nutritional Yeast Continued package (.25 ounce) of active dry recipes. If you think that you will yeast is equal to one cake (.6 ounce) be using your starter on a regular of compressed fresh yeast. basis in the near future, it should be refrigerated. This will slow the How Should I Store My Starter? fermentation process. To refrigerate your starter: feed it ½ cup of flour A “starter” can be a flour, sugar, and ½ cup of water and place it in a and water mixture that will absorb loosely-covered non-metallic yeast from the environment to container. Stir and feed it every establish a yeast culture, or a pinch week or so, discarding starter of dough from previously yeasted periodically if you accumulate too bread that will jumpstart a yeast much. If you plan on using it to culture in a new batch. How you FUN IDEA make a batch of bread, take the store your starter depends on how starter out of the refrigerator, feed it long it will be before you use it Try Nutritional 1 cup of flour and 1 cup of water, again. If you will not use your and let it sit for 6 hours or so to Yeast on Popcorn! starter for a month or two, you may allow it to become strong and freeze it in 1- or 2-cup portions and active. thaw it as necessary for your

LEARN MORE: To learn a few ways you can add nutritional yeast to your meals and reap the benefits of this wonder food just visit this URL:

www.dehydrate2store.com/docs/yeast.pdf

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