Instinct and Dried Foods

Are dried foods—fruits, vegetables, mushrooms, meats, dehydrated fish—part of the natural diet? Some of them occur occasionally in nature, independently of any human intervention. Therefore, they cannot be excluded a priori. Cherries dry on the tree if the weather is dry enough, figs even more easily in southern climates, and so on.

The question is whether dried foods disrupt the instinctive eating pattern or not. Nutritional science cannot provide a definitive answer, given that the criteria it applies are based on observations made under traditional eating conditions. From the perspective of nutritional components, a dried product contains virtually the same substances as the same product in its fresh state. One might conclude from this that it is possible to subsist solely on dried foods, even if it means drinking more water.

However, experience shows that all sorts of health problems appear in long-term dry food diets, suggesting that the nutritional benefits of fresh produce are not solely due to the components identified by nutritionists, but also to other inherent properties. Fruits and vegetables, and even oilseeds, are alive when we eat them. They likely provide us with elements inaccessible to analysis, since analysis is performed on “dead” products—that is, on the chemical substances extracted from fresh produce.

The opposite is true for meat, fish, and shellfish: in many cases, these seem better suited to a dry state, as they undergo microbial transformation during the drying process. Dehydrated too quickly, they disrupt the body’s natural defenses against odors and can lead to dangerous over-absorption, whereas a minimal “aging” process gives them a far more appealing aroma, which turns decidedly negative once the need is met. However, care must be taken to ensure that the aging process doesn’t turn into rot, as certain undesirable bacteria can develop if temperature and humidity conditions are unfavorable. Here again, the senses of smell and taste, and even physiological disgust reflexes, help to distinguish between acceptable and unsuitable foods.

Practice

Commercially dried products are generally degraded by excessive drying temperatures. Above 40°C (104°F), the delicate components break down and begin to react with each other. Alliesthetic mechanisms no longer function, leading to excessive consumption and making fresh produce seem less and less appealing: this is the bottomless pit phenomenon that occurs whenever a trick thwarts gustatory alliesthesia.

The food industry has every reason to prefer high-temperature dehydration: molds and other germs are destroyed, drying is faster, and consumption is boosted by bypassing alliesthetic regulation.

It is therefore necessary to obtain products dried at a temperature below 40°C, which are extremely rare on the market, even in the organic sector. The best solution is to dry all surplus produce yourself. Virtually all products can be dried: all fruits and vegetables, including melons, tomatoes, etc. Some fruits can be dried whole, while others must be pitted and sliced.

A temperature-controlled dehydrator with sufficient ventilation is essential. Airflow is crucial for rapid drying and therefore for the proper preservation of the product during dehydration.

Animal products must be dehydrated at a temperature below 15°C to prevent the growth of undesirable bacteria. However, the drying process should not be too rapid, and the slices not too thin, to ensure optimal gameiness. Meats (except offal and fats), fish, shellfish (for example, small shrimp, whose chitin becomes crunchy), and even eggs (very practical and versatile in case of supply shortages) can all be dried.

A dehydrator represents a significant investment. It is possible to build one yourself using wire mesh, a fan, a heating element, and a thermostat. The long-term savings from reusing surpluses will considerably reduce the initial cost.

Dried products are useful for holiday or travel supplies, as snacks for schoolchildren, or as a supplement at the end of a meal. They can also be enjoyed as a treat, replacing candy and chocolate bars. However, it’s important to avoid consuming too much, especially if you’re prone to dehydration.