Dehydration: The Natural Nutrition Retainer

Dehydrating is the oldest form of food preservation. When the water is
removed from a food the enzymes present cannot effectively contact or
react  with the food. The dehydration temperature is maintained so that
heat sensitive nutrients are not inactivated or destroyed. Dehydration
suspends the activity of enzymes in the ingredients until the food is       
re hydrated. A unique example of the beneficial effects of dehydration
are a species of fish in Africa that survive severe droughts. They lay
their eggs in pools of water that dry up during periods that can last for
several yeas. The eggs are dehydrated by the sun, when the rains come
and the pools fill, the re hydrated eggs hatch and life begins again.

The nutritional losses during dehydration are 3 to 5% compared to 60 to
80% loss during canning and 40 to 60% when frozen. (United States
Department of Agriculture Research Division , Composition of Food
handbook No. 8). In N-R-G diets , all nutrients remain in the ingredients,
eliminating the necessity of adding a premix containing amino acids,
antioxidants (natural and synthetic), vitamin, minerals, enzymes,
flavours, or other supplements such and glucosamine and condroitin
sulphate.