Dehydration is one of the oldest methods of food preservation, and its notions have influenced modern approaches to the field. This article will teach you more about the nutritional value of dried food, its benefits, and its potential risks once you make it part of your regular diet.
What is dehydrated food?
One of the first ways to keep food fresh for later is by dehydrating it. Nowadays, you can use commercial technology and home appliances to eliminate bacteria-forming moisture to dry foods, unlike the ancestors who relied on the sun to dry food. Because of this method, food can be kept much longer than its usual shelf life.
You can substitute dehydrated foods for unhealthy snack options and include them in salads, cereal, baked items, and smoothies. Additionally, they are simple to use in dishes due to their rehydration in liquid.
The nutritious content of dehydrated foods is preserved. For instance, hikers and tourists short on space often opt for dehydrated foods because they are lightweight and nutritious.
Also, dehydration can affect nearly any organism and is used to make some familiar foods, such as:
- Apple, berry, date, and other fruit leather
- Dehydrated onion, carrot, mushroom, and other vegetable soup blends
- Dried herbs for a longer shelf life
- Homemade chips made from potato, kale, banana, beets, and apple
- Lemon, lime, or orange peel powder is used in teas, alcoholic beverages, and other recipes
The nutritional value of dehydrated food
The nutritious content of food is preserved after dehydration. Regarding calories, protein, fat, carbohydrates, fiber, and sugar, apple chips are nutritionally equivalent to fresh apples.
Dried food tends to be smaller in stature and higher in calories per weight due to the loss of water content. To prevent overeating, keeping portions of dried foods smaller than those of unprocessed foods is recommended.
As a bonus, dehydrated food often keeps:
- Antioxidants
- Enzymes
- Essential fatty acids
- Minerals
- Most vitamins
Also, unlike their fresh equivalents, dehydrated foods keep their nutrients for much longer. According to studies, fresh fruit’s antioxidant, vitamin, and mineral content decreases by as much as 50 percent for certain nutrients after just a few days in the fridge.
Health benefits of dehydrated food
You may save money, reduce food waste, and cook faster by dehydrating your food. In addition to drying food, you can season it with spices or herbs to make healthful, portable snacks.
Additional potential advantages of dehydrated foods have been found in research, and they include:
Better digestion
Fruits and vegetables retain more fiber when dehydrated, according to studies. Constipation, diarrhea, hemorrhoids, and even colon cancer can be prevented by ensuring an adequate intake of dietary fiber, which is crucial for digestive system health.
Decreased cancer risk
One possible role that dried fruits and vegetables could play is lowering the incidence of pancreatic, stomach, bladder, and prostate cancers. While studies are still in their early stages, scientists believe that drying foods activates molecules that help prevent cancer-related cell damage.
Enhanced vitality
Dried foods can provide a more effective energy boost than other snacks since dehydration concentrates the calorie and sugar content. Scientific studies have shown that human bodies absorb the nutrients in dried food more quickly, meaning you’ll have more energy for longer.
Improved diet
When kept correctly, most dried foods can be kept for years and don’t take up much room. Soups, casseroles, and stir-fries can easily benefit from their nutrient density when rehydrated in liquid.
This preservation method allows you to eat food out of season. According to a study, including a broader range of healthy foods in your diet all year round is an easy way to improve your health and lower your disease risk.
Lessening the chances of food poisoning
Water is essential for the growth of mold, yeast, and bacteria, all of which can lead to food poisoning. According to research, food dehydration lowers the danger of most prevalent bacteria and maybe other disease-causing microbes.
More research is required to examine the complete spectrum of foodborne contaminants. However, the storage method can also impact the safety of dried food.
Potential health risks of eating dehydrated food
The vitamins and minerals in dehydrated meals, calories, and sugar are concentrated. Overeating dehydrated food is possible due to the drastically reduced portion sizes that result from dehydration.
When consuming dried food, be mindful of quantity control and the potential drawbacks:
Dehydration
Studies show that food accounts for around 20-30 percent of your daily water intake. Hydration helps with several bodily functions, including digestion, blood pressure regulation, joint health, and bacterial elimination.
Since you reduce the water content of food by dehydrating it, and you may not drink enough water to begin with, dehydration poses a problem.
Gaining unwanted weight
Depending on the type of food, dehydrated foods might have high sodium and sugar content and a greater calorie content by weight. When consumed in excess, these nutrients raise the danger of becoming overweight, developing cardiovascular disease, and developing diabetes.
Interference with medication
Many vitamins and minerals are concentrated in dehydrated foods. However, some drugs might not work well with foods with high concentrations of particular elements.
Vitamin K, abundant in kale chips, supports heart health, but it interacts negatively with drugs like blood thinners. If you are concerned about nutritional intake, consult your physician before turning on your dehydrator.
Nutritional inadequacies
Although most nutrients are unaffected by dehydration, the levels of vitamins A and C can decrease or even be eliminated. Dehydration can decrease B vitamins and certain minerals, depending on how it is done. To prevent vitamin shortages, obtaining these nutrients from alternative sources is essential.
Strike a balance when eating dehydrated foods
Nutritionally, dried foods are all over the map. You must be careful of possible additives and vitamin loss, even if these preserved foods are portable and easy to use. Finding a happy medium between dried foods’ portability and fresh produce’s nutritional value is essential for a balanced and healthy diet.
