Tag: Drying methods

According to recent studies, the specific method used for drying basil significantly impacts its final nutrient profile. This raises the question: does drying basil change its nutrients, and if so, how can we preserve the most health benefits?

With a short shelf life, the highly perishable amla fruit needs effective preservation methods to ensure year-round availability. Dehydration of amla is an ancient technique that removes moisture to prevent spoilage and extend its longevity, concentrating its flavors and many of its potent nutrients. This process allows the prized Indian gooseberry to be transformed into various useful and delicious forms.

According to scientific studies, heating spirulina powder to 100°C can degrade over 50% of its key antioxidant compound, phycocyanin. This highlights a crucial fact: high heat does indeed damage spirulina, significantly compromising its nutritional integrity and health benefits.

Many sources suggest that dehydrating kale can retain up to 97% of its nutrients, highlighting its effectiveness as a preservation method. However, while the majority of nutritional value remains, the truth about whether dehydrated kale loses nutrients depends on the specific processing methods and type of nutrient.

According to a study published in the journal *Ethno Medicine*, drying herbs can lead to a significant increase in some compounds, while causing a decrease in others. So, do herbs lose nutrients when dried, and is one method better than another for preserving their health benefits? The answer is nuanced, depending on the specific nutrients and the drying process involved.