If you eat a raw food diet, how high heat can you use to dehydrate in the oven, or do you eat dehydrated food?

It's my understanding that dehydrating is a way for raw-ists to alter food. I've found a recipe for manna bread which is cooked/dehydrated at 160-250 degrees in the oven, I'm wondering if this would be considered dehydrating, would it be considered raw bread? or is the heat to high? the only ingredient is sprouted wheat berries. Thanks.If you eat a raw food diet, how high heat can you use to dehydrate in the oven, or do you eat dehydrated food?
Most authorities agree that 120 degrees is the highest heat to use when dehydrating or otherwise heating food, in order to avoid killing enzymes and other ingredients.

Many recipes suggest 105 degrees for dehydrating. I usually set my dehydrator at 125 for 1 hour, to raise the heat to 105, and then reducing the thermostat to 105 for the rest of the dehydrating session.

Over 125 degrees is cooking, and is no longer raw, regardless of the ingredients you are using.If you eat a raw food diet, how high heat can you use to dehydrate in the oven, or do you eat dehydrated food?
Anyway you look at it, heating food at whatever temperature to make it edible is cooking it. The"acceptable" temps to which foods are subjected to are nothing but convenient excuses/standards in order to keep the "raw" label. There are no "authorities" on raw food eating anymore than there is an "authority" on cooking scrambled eggs. Eat your food the way you want it not because some descriptive word says you should or shouldn't.



Are you just concerned about keeping your/having the "raw" (put diet here) label or actually concerned with the nutrition food gives you?If you eat a raw food diet, how high heat can you use to dehydrate in the oven, or do you eat dehydrated food?
I've seen 115 degrees at a few places and 117 at others. So 160 would not be considered raw. Have you been raw before? My suggestion when going raw is to cut out gluten for a little while and then add it back in your diet. A lot of people have a reaction to gluten and it will be easier to test if you feel different if you go without gluten for a little while.