Episode 182: Food for the Future – Dehydrating and Freeze-Drying Foods

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โดย Dr. Stephen Nedd: Chiropractic Physician | Educator | Sharing Over 25 Years of Knowledge on Alternative Health Solutions & Ron Nedd - Author, Innovator, Podcast Host & Realtor®, Dr. Stephen Nedd: Chiropractic Physician | Educator | Sharing Over 25 Years of Knowledge on Alternative Health Solutions, Ron Nedd - Author, and Podcast Host และถูกค้นพบโดย Player FM และชุมชนของเรา -- ลิขสิทธิ์นี้เป็นของผู้เผยแพร่ ไม่ใช่ Player FM โดยมีการสตรีมเสียงโดยตรงจากเซิร์ฟเวอร์ผู้เผยแพร่ กดปุ่มติดตามเพื่อติดตามการอัพเดทใน Player FM หรือวาง URL ฟีดนี้ไปยังแอพพอดคาสท์อื่น

high angle view of a rustic green plate with some slices of dried tomato and zucchini, served as appetizer or snack, and some slices of raw tomato and zucchini, on a dark gray rustic wooden surfaceEating healthy foods is great, but what if you don’t have time to prepare them every week. What can you do when you grow your own fruits and vegetables, have too much of them and they’re going to spoil? Food storage can be as important as food preparation and what foods you eat. In this episode, Dr. Nedd will cover:

  • What the difference is between dehydrating foods and freeze-drying them.
  • Foods you can and can’t dehydrate and freeze-dry.
  • The equipment needed for dehydrating and freeze-drying.
  • Which food storage methods retain the most nutrients.
  • Canning foods as another method of storage.
  • The advantages and disadvantages of each method.

Resources mentioned in this episode:

Beginners guide to freeze-drying food

Video about the entire freeze-drying process from beginning to end

Nedd Chiropractic website

Nedd Chiropractic & Wellness Center
Phone: (727) 467-0775
1221 Cleveland St.
Clearwater, FL 33755

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