OUR 20 AMP 3.5 HP BLENDER                                                                                                   OUR 20 AMP 3.5 HP BLENDER 

 

20 AMP 3HP BLENDTEC BLENDER THE ONLY BLENDER YOU WILL EVER NEED  OUR 20 AMP 3.5 HP BLENDER       All 3hp, 3.5hp, and 20 amp blenders are on sale. Call for prices that we cannot advertise under Map price. Our number is 1-800-578-6988 If you already know what blender you want and just need a price please let us know when you call. VISIT OUR BLENDER PAGE  and watch the videos and reviews it will help you so that when you call most of your questions will be answered and you can expect a price that will reflect the time you have researched.

 

FACT: The pineapple stem is known to have the most abundant source of enzymes than any other food.

 

 NOTICE: We no longer promote 3 peak horsepower blenders. Call for 3hp blender closeout prices. 

 

 Blenders in the 3HP to 4HP range are the best for getting the Phytochemical and Antioxidants out of fruits and vegetables.  The new 3+HP blender is between 3 HP and 4 HP. It does not max out or peak at 3hp. We do NOT promote residential blenders for the lifestyle (not diet) that we teach.

 

~One apple has about 385 different phytochemicals, but you only utilize them when they are broken out of the cell walls, via high speed blender....say hello to the powerful 3hp and 3+HP blenders.

                                             **3+HP Blending is a Lifestyle...not a Fad***

We guarantee you will feel the results that you want with a 3HP PRO Blender or 3+HP blender. If you don't experience what you are looking for in a month or within 30 cycles send it back.

If you put blended blueberry seeds in a cheap low powered blender and then blended in a 3HP blender and put what you blended under a microscope you can see the difference. Even if you can't see the difference or taste the difference your body on its cellular level will. Your body cannot digest all the phytochemicals if they are still locked inside the cell structure of your food. Juicing does not unlock the phytochemicals found in the fiber. It is sad that people believe that they are getting more nutrition by juicing when they are actually only getting a fraction of the nutrients.

We have people calling in all the time and telling us that their low powered blender will blend seeds with no problem, but you cannot tell the difference by taste or texture, or at least until they compare it with a 3hp blender. A 3HP blenders break down the cellular structure.... your digestive system will know the difference and you will get more benefits from your food in a 3hp vs. a low powered blender. The difference between a cheaper low powered blender and a 3 Hp blender is the ability to break down the cellular walls of the food. If you blend avocado pits or blueberies you will notice that the blended seeds are grainy in the low powered blender. In the 3hp blender it blends it almost to the point where you don't notice anything grainy. It is very hard to drink a strawberry, blueberry, rasberry phytochemical smoothie when you have to chew the seeds again or they get cought in your throat. That would turn anyone off from using their blender to make these types of smoothies .When you buy a 3HP blender from us, we can teach you information on the raw foods diet that is not found in raw food books, others websites or from other nutrition consultants.
We will give you recipes that only a 3HP blender can do and will show you how to make your own smoothies and make them taste good...even with non sweet vegetables, while still maintaining proper food combinations.

 

Inside each seed there is a soft kernal inside. This is where the phytochemcials and antioxidants are found. Imagine how long it would take you to chew each seed in a strawberry and get the cancer preventing phytochemicals out of the kernal inside.

Here are a few examples of how we use the 3+HP blender....

• I blend Bitter melon, a very in-expensive vegetable. It has the highest amount of phytochemicals of any vegetable...even more than Swiss chard which is 2nd.
• I do not eat modern carrots, even the organic carrots you buy in health food stores. I avoid all hybrid carrots. Wild carrots with 4% sugar which have high mineral content are the only ones I would eat. Minerals are necessary to convert the carrot sugar to glycogen. Wild carrots are very bitter & have the potent seed stok that self propogate unlike conventional organic carrots. Almost everyone who has a juicer drinks carrots juice. It is the most addicting drink which appeals to the sugar addiction.

• I blend muscadine grapes including the seeds. Of all the grapes, these are the only ones worth

    eating if they are available. These are known to have the most phytochemicals of any grape.

• A few times a week for breakfast I have an only berry smoothie that contains at least a whole pint of blueberries. I've found that blueberries have more phytochemicals than any other berry. It is good to eat all varieties of berries. Remember, getting the phytochemcals from the seeds in berries are almost impossible by chewing them. I challenge anyone to try to eat one strawberry or raspberry and chew each and every seed on the outside of it. A 3 or 3+hp blender can do this in less than 2 minutes.
• When I blend citrus fruits I blend the seeds and the white part of the orange but do not juice the outer skin. It's just to hold the fruit. It's not meant to be eaten.
• I do not eat the skin on the avocado, but I always eat the pit. The avocado pit is known to have the most soluble fiber of any food on Earth... even more than oatmeal. Oatmeal doesn't even come close!  The pit is so bland that I don't even notice it, and no, it won't hurt your blender. The pit has almost no taste. This soluble fiber can help get rid of all the arterial plaque. A 3 or 3+HP will rip the pit apart. When I blend an avocado pit in a low powered blender I get a grainy, sand like texture that's not be fun to drink. You don't even taste the pit in the blender I use.
• I use apples in almost all of my drinks.  My favorite things to put in along with the apples are bee pollen (I use this in every shake. It has 32% protein by weight, higher than any food), vanilla bean, flax seed (only the brown kind),  hemp protein, and my favorite cacao nibs (used only sparingly). If you do enough research on bee pollen... you won't go a day without it.
• I blend the hard apricot kernel and I eat one kernel a day. These seeds have the most amount of cyanide content of all the seeds. I don't fall for the bad press on cyanide. All seeds contain a trace amount of cyanide. The fear of dying from eating cyanide has kept us from eating the seeds. I wonder if the Creator of fruit would put a substance in a fruit that would kill us, such as an apple seed. Cyanide comes in very different molecular structures. There are certain cyanides that will kill you but none of these types are found in fruits. All cyanide found in fruits can be useful if taken in the whole fruit form as it was meant to be eaten. The seeds have the highest amount of phytochemicals in the fruit. Please do not go buy 100 apples and take out all the seeds and blend them. The seeds might not taste good at first, especially the bitter ones. Once a person becomes healthier they usually learn to enjoy and appreciate the taste of the seeds. 
• I also blend the core & stem of the pineapple. This is where most of the nutrients are found and it is even more nutritious when blended than eating the rest of the pineapple. The stem is so high in enzymes that it will digest your food if eating together. I won't even mention what I do with the skin on the pineapple after I soak it overnight!
• When I get a cold I blend garlic, lemons and a few other things depending on the case. Blending up garlic with some parsley and lemon juice in a 3hp blender clears me up almost instantly.
• I believe it's best to have a veggie smoothie every morning before you start your day. I drink one 16 oz smoothie in the morning and save the rest for later. If I plan on saving it for later I pump the air out.
• Carrots are the staple of my diet. They are loaded with phytochemicals as long as they are NOT JUICED.  You probably have never experienced the "energy" from a carrot the way you normally would eat or juice them. The tops of the carrots give me an extra dose! I never throw them away.
• A 3hp blender will do a great job making cantaloupe seed milk. It's one of my favorite breakfast treats. I would hate to think that someone would throw the cantaloupe seeds away and just eat the orange part. I do the same with honeydew and watermelon.
• Since it is really easy to get full on these phytochemical shakes, I try to maximize the value every time. I don't want to get full on just fillers and watery foods.  I blend the stalks and not just the green part of the broccoli. If my body can handle only 12 or 24 ounces of shake at a time, I make sure I put the higher value foods in the blender first before adding the lesser value foods. What I personally mean by lesser value are the foods with too high of volume with less phytochemicals.
• Blending the right proportions of these seeds has helped many people overcome cancer. Our coaches can tell you the proper ways to eat them so that your immune system can defeat cancer.
• Try the most advanced detox cleanse of all. Almost all the grocery stores have used this to help sell juices and I wish I could just take all the bottled pomegranate juices out of the stores that sell them. It is pasteurized and has none of the phytochemicals. Patients that blend the entire pomegranate blend the entire fruit with the skin and white part.This white part kills more parasites than any other fruit. I put a little agave nectar (only the blue kind) all of my pomegranate smoothies for balance. If you do not have cancer you don't need to drink this smoothie. The pomegranate smoothie is the smoothie that can make you tell the difference between a 3 and a 3+HP blender. This is the true test. Grainy vs. Drinkable.
• I do NOT blend garlic in my daily smoothies. Unless you are coming down with a cold you should not blend it.  Garlic makes smoothies taste so bad that it makes it nearly impossible to drink.
• For those that like grapfruit I recommend peeling off only the yellow skin and blend the entire grapefruit. Almost all of the nutrients are in the white part of the citrus peel. This white part is where the cancer preventing phytochemicals are.
• I blend goji berries (only high Brixxe,Lycium Eleganusbarbarum species) in my smoothies. The ones you buy at many health food stores are not wild crafted. Most gojis have more phytochemicals than blueberries. I limit the amount I eat. These have highly concentrated sugars and appeal to the sugar addicts.
• I NEVER blend bananas with my smoothies. They are very dampening. Their glycemic index is so high that raises your blood sugar way to fast. I tend to want the juicer foods. If you read what we read about bananas you wouldn't want to eat them either. It's just best to avoid them if possible.
• Remember... blend a few almonds a day...not the American organic almonds you buy in grocery stores. These do not have the phytochemicals that prevent cancer.  I do drink almond milk out of the American almonds for purposes of getting good protein. I do use the nut milk bag but do not throw the pulp away.
• The most important thing of all about blending smoothies: If your digestive system is plaqued over...it doesn't matter how many smoothies you drink. I can drink 1 cup of the same smoothie that most people would have to drink nearly 4 cups to get the nutrients that I get. I have cultivated 3 to 5 lbs of aerobic bacteria in my colon. The bacteria I have are meaner and devour all the bad anaerobic bacteria. You cannot just go to the health food store and buy something to make this happen. I believe cultivating the 3 to 5 lbs of active cultures in your body is just as important as blending. Not that many people teach this. It is hard to help those who want the quick fix.  Also, concerning meat. If one is to go vegan, they might want to eat the active cultures analgous to the bugs they would naturally eat that is on the greens in nature. All of our food is so, so clean that we do not get the beneficial bacteria. I am not saying to eat bugs either. The difference between having the 3 to 5 lbs of anaerobic bacteria in your body can make the difference between catching a cold or not catching it and probably any other concern you might be worried about. Once you have the 3 to 5 lbs of this in your body...you don't gain 5 lbs but you actually can lose the edema and plaque in your body. This plaque can look nasty...almost like the texture of a rubber band. (This has nothing to do with your colon or getting colonics or taking enemas
• Since my ecology is well, I am attracted to nutrient dense foods that naturally tend to be raw. For me, the key to the whole blending philosophy is ABSORBANCY.  Building my ecology was the easist thing to do. It takes no discipline. It is not a diet either. It is not a lifestyle change. My body is at its natural weight, not by excercise but by building the aerobic cultures in my body. Most people that are malabsorbant gain weight & they usually are the one that try the different diets and are the ones that eat so little and they turn all their blood sugar into fat
• My body ecology guides me like a compass. I do not have to think to make a decision to eat healthy nor do I have to have any discipline. As my body ecology is continuously rejuvinated I have no desire to eat junk foods nor have any cravings for foods that are bad for me. I do not have to make a concious choice to not to eat something that is bad for me...I simply am turned off by it...but if I did eat it my digestion is so strong that it would have hardly any effect on me.

 

A polycarbonate container will not leach plastic.

 

Now which blender to buy?

The 3HP R version VS. The 3+HP Commercial blender

(There is a big difference between a R (Residential) blender and a Commercial grade blender.

Depending on how long you want to keep your blender and how you will use it will depend on which one you should get. Most rawfooders tend to wear pre-maturely wear out a residential grade blender.

We have chosen only to sell only 2 blenders that we feel work the best

with the smoothies and foods we teach how to blend.

Our personal experience between the 3hp and the 3+HP blender...

Side by side, they both do basically the same job. If you blended a smoothie for 50 seconds in the 3+HP  and 50 seconds in the 3 peak HP blender you would not know the difference. But here is the true difference....
The new 3+HP blender is powerful, it is 3 Plus powerful!  The motor is much bigger, more durable and doesn't have to work as hard to maintain power up to its 3+HP peak. The heavier the gauge the wiring the less it will get hot which gives it a longer life. It has a huge cooling fan and will not overheat while you are making heavy foods like almond butter or raw hummus. It has a thermally protected motor that prevents burnout, if overheated, it stops until the motor cools down.

The superior power and speed of a 3+HP blender gets the job done quicker resulting in less damage of the vital nutrients before they get hot. The less time you spend blending the colder and fresher the food stays. You can try the 3hp blender but you will have to blend longer and can heat the nutrients.

The 3+hp blender, with the plunger, can blend at least three cups of soaked sunflower seeds without adding liquid.  It is not loud like other blenders.  It sounds more like a gentle fan noise. The life expectancy of the 3+HP is 10 to 20 years.

Also, the finer the grind of the seeds and pulp the more your body can utilize its nutrients. The 3+HP blender gives the finist grind of all! The more HP the more pressing and grinding power that goes into your food to release the nutrients locked in the cell walls.

Drawbacks of the 3+HP blender....it is taller and might not fit in tight spaces or against the wall in your  kitchen.  It just does wet foods. You can buy an optional DRY blade container for doing dry foods like grains (but grains are acid forming and not good on your digestion anyway so we don't even sell it). The wet blades pull food through the blades during processing. The dry blades push foods up and away, making it the better choice for dry grinding or kneading sticky dough. The container that comes with it has a dedicated smoothie blade for wet ingredients. We don't recommend getting a multi purpose container that will do a good job on wet and dry. If you are spending over 300 dollars on a blender why not get a blender that comes with a container that does an "excellent job" on smoothies and if you only NEEDED a container for dry foods you had the option of buying a seperate container. I have 2 excellent containers instead of just having one good multi-purpose container. Without a good container and blade it doesn't matter who good your base is.

DO NOT buy a 3hp r version blender if you plan on making raw hummus, raw almond butter, raw cashew cheese, raw fudge, or any foods that you don't plan on adding water or lots of oil to. I personally think this is the biggest disadvantage to the blender. I hate havin to take the top off and stirring it with a spoon every few seconds but if you are just doing the green smoothies and have a food proccessor then this really won't matter anyway since you would be making things like hummus in it.

 

When we talk about 3HP or 3+HP we are referring to the peak horsepower. Both blenders peak at 3HP or 3+HP but when you blend, the constant HP is what we are concerned with. If one blender maxes out at 3HP but only delivers under 3HP when its blending heavy foods that might not be good. But, if a blender has 3HP and has a larger engine that can maintain a near constant 3HP or 3+HP even when blending heavy foods then that is what makes one better than another. If you are just doing smoothies the 3hp will be fine. For those that are doing the green smoothies that buy the 3hp blender I have had no complaints. I only get complaints when they try to do things in a blender that only a food proccessor can do well.

In the 3+HP blender it maintains a constant 3HP to 3+HP even when blending thick foods like almond butter or avocado pits. It is like a food processor in one.

  

ALL BLENDERS NOT CREATED EQUAL

 

The variable speed control knob on the new 3+HP blender gives you infinite control during the chopping stage of creating the ultimate blended drink.

 

Since the primary objective is to minimize the high speed run time by quickly getting the whirlpool, it is necessary to first achieve a somewhat homogeneous mixture before moving to the final blending stage.  

 

By using short 2-3 second low speed chopping sessions, you are able to get a full pitcher of coarsely hand chopped fruits, nuts, vegetables and seeds sufficiently mixed for the high speed blending stage.

 

Between each of these short slow speed runs you can use the accelerator tool to push the coarse foods down close to the blades so they can me mixed.  You can add food between these runs as more room becomes available.

 

You need to add just enough water to any blended drink to enable the whirlpool to develop quickly.  The water is usually the first ingredient into the pitcher so experience will teach you how much to use based on the amount and water content of the foods you are going to blend.

 

If these preliminary steps have been successfully achieved, you will be able to smoothly run the variable control to the highest setting and with a little help from the accelerator tool get the whirlpool going.  You can then immediately switch to high speed and in about 5-10 seconds have a consistency that will be easily pulled through a straw.

 

This is the advantage of the variable speed control knob found on the 3+HP heavy duty commercial blender.

 

THE CONTAINER: How to add years to the life of the container on 3hp and 3HP+ blenders:

We do know trick that will prevent you from having to change the containers every year but its a hassle to do. When the blades are spinning near the 3hp power the container will try to spin too. This creates friction that will prematurely age the container. The trick is to hold the container down with your hand while you are blending. Put as much pressure as you need to hold the container down.  Aside from that, we keep all of our containers in the freezer just before blending.

Email from a customer:

I spoke both to my Mechanical Engineers and Electrical Engineers at work concerning the comparison betwee your blenders. As you may remember, we talked last week. I am a Chemical Engineer with both a Bachelors and Masters Degree.

Since you tell me that the 3+ hp blender does a better job of blending for the same "geometry" of mixer, it reduces down to the fact that the 3+ hp motor is more precisely and efficiently designed. It has better bearings and sound insulation that accounts for the much quieter operation and performance. It has more & heavier windings and designed with closer tolerances which accounts for more power especially when cold starting it. This is why there is less drag when you turn it on. It appears to have a better cooling system which leads to more efficient operation and longer life.

 

The bottom line is that for the close shaft and blade design, the better the motor design (including bearings and windings) and cooling system, the better the mixing and the longer the life expectancy. The motor is the heart of the blender. The healthier the motor, the healthier the blender. The 3+ hp blender is the better blender for blending heavy foods and for long durations. The 3 hp blender will do just about as good as a job as the 3+ hp blender when doing fruit and vegetable smoothies.

Thank you for giving me the opportunity to test each of your blenders out. I will call you this evening.

 

Please call us if you have any more questions about the 2 blenders.

We have tested each blender and can help you decide which would best fit your needs.
If you are blending to extract the phytochemicals to make fruit and veggie smoothies then both blenders do just about the same job and both will work great but if you are doing foods like almond butter or hummus then that is another story.

 

Another email from another electrical engineer:

 

Q&A:

Use Nut milk bags-  Create your own seed and nut milk at home! Along with the use of a 3hp blender you can create endless amounts of raw almond milk- raw sesame milk - raw coconut milk- raw grain milk-raw rice milk, and more!!!  Try mixing them together for a unique golden blend!

 The size of the bag is 9.5" wide by 12.5" long. 

"Each bag may slightly vary being that they are handmade."

 Made from a micro mesh nylon blend which only allows the liquids through, therefore extracting all the remaining pulp and solids. This leaves you with only the best smooth and creamy milk!

 -conveinant cotton drawstring cord. 

-double stitched- seams for extra durability!

You can buy cheap ones out there or you can buy ours. The cheap ones fall apart. These are easy to wash and reuse.

 

In your 3+HP blender combine almonds, a few dates, and vanilla bean and blend them. Then put them in a nut milk bag and strain it by squeezing the bag.

Re-usable nut milk bag

 

We also carry the sound enclosures for the 3+HP blender. The 3+HP blender is quieter than most of the residental 3hp blenders due to the larger engine since it doesn't have to work so hard to do the same job. This enclosure will reduce the sound. This is what the smoothie bars for sound reduction.  For those that want to blend in the morning when others are sleeping I recommend this enclosure.

Below is the new 20 amp 2008 ICB 7 Blendtec Blender

Please call me if you want this blender and I can tell you about it.

This has 20 amps unlike the 13 amp ones that most people buy that are just

getting started in the rawfood lifestyle.

 

This is the most expensive and most powerful blender on the market.

It is almost double the price of the 3hp blenders.

 

 

 We STRONGLY promote 3+hp blenders for the symbiotic rawfoods lifestyle.

Watch demos of this blender on the our sister new website Blindguru.com

This is the new Extreme 3 1/2 HP blender.   This one is rated at 45,000 rpms, the 3HP Peak models typically rated at 30,000 rpms.  The 3 1/2 HP Blendtec blender is the best blender we have found on the market. We doubt there will be a more powerful blender for about 10 more years. We have waited about 10 years for this one to come out. We used the 2hp blenders for 10 years.. then we used the 3hp... then the 3+hp.. and now the 3 1/2 HP.  Also, these are cheaper now than even the 3+hp blender was in 2004. The 2004 3hp blender retailed at $990.00 These are much cheaper now and more powerful due to new technology.

 

Physiological Considerations before buying a blender.

In considering the physiological aspects of food digestion, we must consider two factors: the ease and efficiency of digestion. Ease of digestion refers to the ease with which the body handles a given food. Efficiency of digestion means how well the body system obtains its needs from a given food relative to the energy it must expend to obtain its needs. For example, the body might easily processes a smoothie in low powered blender but does not efficiently make use of its nutritive content. Another reason to buy a 3 or 3+HP blender.

 Nutritional Factors

The nutrient complement of the food is rated according to how well it furnishes our needs, not according only to its amount of nutrients.  Protein Adequacy. Protein sufficiency is not determined only by what the food contains. Rather it is determined by the ability of the body to digest and make use of the food's protein complement relative to our needs. Vitamin adequacy of a given food is determined by our body's ability to assimilate its needs from that food.

 

There is a lot of demand for the 3+HP blender and we cannot get as many as we want to buy. We reserve the right to sell the 3+HP blender to those that have health concerns over those who just want a powerful blender just to have a powerful blender. Please do not get upset with us if we have to refuse your request for the 3+HP blender.

We take trade-ins on older 2 and 3hp blenders if you cannot afford to buy a new model.  We do have a waiting list for demos.

 

It's not just about the longevity of the blender...it's about the power behind it. We teach a 12 second technique of chopping and whirlpooling that gets the same, if not more, off the phytochemicals out of the cell walls in the time that it takes most people 50 seconds to do. The last thing someone should do is just keep adding water or using the tamper to let it whirlpool which can heat and over oxidize. The techniques are easy to learn. Also, the shorter blending intervals will make your blender last longer. With a body full of aerobic bacteria and daily use of a a 3+hp blender and a good grass juicer you will see what it feels like being a symbiotic rawfoodist.

If you want more in-depth information on 3HP blending please visit out main website Blindguru.com.

This website has the most up to date reviews on the latest blenders and video demos on the smoothe bar page.

If this information cannot convince you that dehyrating food is unnatural and you still want to buy a dehydrator after knowing

that it removes all the nature distilled alkaline water from the food which denatures the food, then read our new site Blindguru.com and we doub't you will still want to buy a dehydrator.

 

This large capacity dehydrator is handcrafted from the finest birch plywood, and features the Living Foods fanless, high-efficiency, low-wattage heater.

The trays feature special food-safe screening stretched over sturdy wooden frames.

It is uniquely designed to provide convection heat for efficient, clean, quiet, controlled low-cost drying.

It's the most efficient and versatile dehydrator on the market. Add the optional heavy duty tray and and your dehydrator becomes an ideal controlled heat space for raising raw breads.

 For those that need a dehydrator...we have chosen this as our "approved" model for the rawfood symbiotic diet. Remember, the last thing we want is a fan in the back or on the bottom. The food just tastes so much better when it's not oxidized by all the air blowing on it and all the dust from the air blowing on the food. It works best in a more closed system that doesn't allow all the dust in. Let's try to keep it as sanitary as we can.

 

These are the 3 sizes they come in. Remember, don't buy one with a fan. Those type do work but for those that don't need the quick fix and need it right away and who don't want all the airborn germs and dust in their food...they will like this.

 

How the NON FAN dehyrators work...

  HOW FOOD DRYING WORKS

People have been drying food ever since ancient times. American Indians hung meat over camp fires. Medieval European households hung bunches of herbs or apple slices from the ceiling where warm air would rise to dry them.

Basically, something becomes dry when dry air moves past it, picks up the moisture and then moves the moisture away. Warm air is the most effective because it will absorb more moisture than cold air will. Standing air, of any temperature, won't carry moisture away and, if it stays in one spot long enough, will cause mold. Therefore, a functional food dehydrator must have a way to keep the air moving, vents to let dry air in and more vents to let wet air out.

The two most popular ways of keeping air moving in commercial dehydrators are fans and the chimney effect. When we started experimenting with dehydrators, we tried fans. In side-by-side tests, most people preferred the non-fan model. So that's what we made. After all, fans frequently pull dust into the machine, fans are noisy and fans use a lot of electricity. And hey, with blackouts threatening, who needs something that takes more power than really necessary?

So how does the chimney effect work? It's like this. Warm air rises naturally. This is why chimneys go up from fire places. The warm smoky air rises upwards and out of the house. In our dehydrator, we have a Warm Air Generator (WAG for short) at the bottom of the dehydrator which gently heats air to just above room temperature so that the air will rise through the food dehydrator, past all of the wet food, pick up the moisture and carry it out of the vent at the top of the dehydrator.

And that's how it works! Simple as that!

 

The Cabinet
The cabinet is solidly crafted from half-inch, interior birch plywood. The lid slides forward for ventilation. The hinged door opens a full 180°, completely out of the way when loading or removing trays.

The Heater
The heater is our specially designed Warm Air Generator (WAG). Its thermostatic control is adjustable and provides an even, constant heat. Created specifically for the low temperature requirements of food dehydration, the WAG can operate safely, 24 hours a day - day after day.                         

The Trays
The trays are made with tough, food-safe screening stretched over strong wooden frames. They are easy to clean and will not warp with use.

Energy Efficient
The Living Foods Dehydrator does not require a fan for its efficient drying. The simple, effective design of this top-ventilated dryer creates a "chimney" effect: as air enters through the screened heater at the bottom, it warms and rises, taking moisture with it out the top. This unique use of heat convection:

• Eliminates noisy and costly fans
• Reduces energy consumption with its low wattage heater
• Makes it easy to convert from electricity to alternative heat sources

DEHYDRATORS

We are selling off all of our dehydrators near dealer cost.

We have the 6 tray L'equip and the 4 tray, 5 tray, 9 tray, and few of the 10 tray dehydrators.

(We have had problems with the 10 tray unit tempurature so if you are doing the raw diet...I wouldn't recommend the 10 tray stainless model)

 

Read our Buyer Beware before buying a dehydrator

 

BUYER BEWARE:  

If starting a raw food diet, you do NOT want to buy a dehydrator with a fan.

 AND ... do not buy Teflon sheets unless you know they are 5 MIL sheets!  Don't get stuck with imitations or 3mm or 4mm sheets. You do not want your food to taste like plastic. The best sheets to use cost around 2 dollars for 80 sheets. Look for Natural Value brand non bleached, non chlorinated wax paper. This is the safest paper to use. Beware of the other sheets!

 

WE NO LONGER PROMOTE DEHYDRATORS FOR THE RAWFOODS DIET.

 

USED, DEMO, AND DISPLAY MODELS ARE AVAILABLE

We are selling our final stock of all of our dehydrators.

 

We no longer have the 4 tray models.

We have a few 5 tray models

We have plenty of 9 tray models left.

We have three ten tray Sausage maker dehydrtors (We do not like this one)

We have plenty of the L'equip 6 tray models.

Call us for current closeout prices.

 

 

DEHYDRATED FOODS ARE NOT RAW OR WHOLE   Most living things require water.  Living water is found to be essential to the order found in plant and animal life forms.   Removal of water is a form of denaturing a living organism.  In order to qualify as a 'whole food' all of the water drawn into the edible portion of the plant must be present.   We consist mostly of water.  We draw our nutrients from a solution of water passing through our small intestine.  When we eat food from which the water has been removed, we must replace that water by drinking beverages.  This is never as good as the 'living' waters originally present in the whole food.   All forms of cooking, including dehydrating, are the remnants of ancient food preservation technologies.  We have high speed refrigerated transportation technologies which sufficiently replace the need for the cooking technologies.   Dehydrated food is not only a type of fractionation, but also a form of cooking.  It therefore does not meet the criterion for raw or even whole food. More reasons NOT to buy a dehydrator. The important alkaline mineral salts such as calcium are held in suspension in an ionic solution before they are able to be bound by the intestinal microflora.  Dehydration and subsequent rehydration supplied by drinking additional water or the body fails to retain the ionic state of the various mineral nutrients present in the whole food.  This makes the job of binding and transporting nutrients more difficult.   The idea that drinking water with meals is somehow unhealthy is an old myth.  Consumption of dehydrated or otherwise cooked foods requires water be consumed to reconstitute these foods so they can be digested.  The stomach has the ability to move digestive juices, enzymes and water in and out as needed to complete its digestive function.    The waters in raw produce may be the valuable part.  They contain most of the nutrients in solution ready to be digested and absorbed without drinking addtional water.    Water used in a variety of vital functions such as circulation, digestion, excretion and absorption needs to be replaced.  The best sources of our vital living waters are raw water foods such as fruit.  This includes sweet, juicy and fatty fruit.   It is also beneficial to have an ample supply of pure alkaline water available as some supplemental water is desirable during warmer weather and periods of increased activity.    Drinking water is also beneficial when the diet consists of foods with lower water content such as nuts, seeds, fatty fruit and cooked food.	Lequip Dehydrator  528  550 watts Call for pricing on demos Sale price: Call for price. The manufactor will not let us advertise under their Minimum Advertised Price (MAP). If you are going to buy one... this is the one we recommend.       For those that MUST have a dehydrator we are getting furnature grade WOODEN dehyrdators that have no fan (The last thing you want is a fan. They take in all the airborne germs. Would you set your food out in the open for 24 hours)? The new 2007 models work kind of like a chimney where the moisture rise out of the top. We will sell them completed or if you are handy... you can put it together yourself and save a hundred dollars or so.   If you must get one with a fan we would recommend the Stainless Steal 10 tray model. We do not sell them but can refer you to dealers that have the best prices. We do not recommend these but if you really want that fan this is the one that is the best.
I am only selling the L'equip dehydrator in order to empty out my supply. As a symbiotic rawfoodist you will never hear me recommending a dehdyrator to anyone. None of my friends who eat predominately living foods own a dehydrator. It takes up a lot of electricity and time and you lose nutrition. If you are just transitioning off the S.A.D. diet it could be a transition but it is not necessary. Don't fool your body into thinking it is getting cooked food. For those that I have sold dehyrators to in the past are now returning them to me. I wish I knew who first introduced dehyrators to those starting the living foods diet. It is not a substitute. Don't fall for it.
L'equip 528 Dehydrator Special Package Price:   $179.99 $10.50 value each 1 FREE 3 hour dvd on the rawfoods diet. $25 value FREE 200+ page Ebook on the living foods diet. This book has wonderful living foods recipes and almost all the information you need to start a living foods diet. $24.95 value FREE 15 minute Brixxe consultation $40 value FREE Nut Milk Bag $11.50 value FREE $20 Cellerciser coupon 1 FREEbag of Prilling Beads Beware: If you have a concern about Teflon... you can buy non-bleached, non-clorinated wax paper. It costs around two dollars for 80 sheets. This is what I personally use. I would never use Teflon mainly because its a big mess to clean. If you do not want the Teflon we can give you a price for the dehydrator alone. I will deduct the price for the Teflon if you choose you don't want the sheets.	This is the second best dehydrator on the market that we sell. I chose L'Equip for its SAFE DRYING TEMPERATURE and low electricity cost. Low heat is critical for successful raw snacks. If you're dehydrating for one person, don't like to spend long hours baking, and want a low electricity bill, then L'Equip is for you. If you're dehydrating for a family, then you need the Excalibur. Bigger isn't better. L'Equip's compact size is a real space-saver, and it's square shape easy to pack away. It's only 17x11 inches, compared to the 17x19 inches of the 5- and 9-tray Excalibur. It is not that attractive to have a huge dehydrator in your nicely decorated kitchen.. Its an eye sore!   I enjoy L'Equips  low soft whirr of its fan (not noisy and rattly...you can actually have a conversation without having to talk over it)   "Unlike other dehydrators that were designed decades ago, the L'Equip was newly designed and produced in 2000. It is a truly state-of-the-art appliance that uses a computer controlled heat sensor to keep the inside temperature constant and minimize usage of its 550 watt heating element."   "Unlike other machines, this dehydrator will never run up your electricity bill. It provides a vast 12 square feet of drying space where food is bathed in a constant stream of warm dry air that removes all moisture, even in the corners. The result is a super concentration of flavors. It is compact, lightweight, and completely dishwasher safe, so cleanup is a cinch." Remember it's only a benefit to have a big dehydrator if you need big. The bigger the dehydrator, the more hours it takes to fill all the trays, and if you don't fill them, the more electricity is wasted.

 

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Warning about buying dehydrators with innacurate thermometers:

 "Basically there is a controversy within the raw community (nothing new) about the degree of heat acceptable in dehydrating food. My stance is that we should let each person decide at what temperature they will dehydrate their food. If [names famous rawfood author, not Sprouttman] thinks that he can dehydrate bread at 140°F and not cook it - well that's OK with me. But if I feel that I don't want to dehydrate my bread at higher than 100 or 105 then why shouldn't I be able to do that?

If a machine says you turn the nob to here and it will be 95° and you turn the nob to here and it will be 100°, then it should reasonably be within that range. I can understand a 5 degree variation maybe, but no way should it be 15 to 35 degrees off. That is just false advertising and I think that many dehydrator manufactors know it and that is why they try so hard to convince people that the air temperature does not equal the temperature of the food.

 

There is some small degree of truth in this argument ... for example if you start a bread dehydrating at a higher temperature and because of the bulkiness of the bread (meaning it is not thin like crackers or wafers) it's true that the temperature of the bread mass will be lower than the air temperature at least on the inside of it. But at some point when the dehydration continues, and the moisture is reduced, you must be able to reduce the heat because if you don't reduce it when there is less moisture in it, then you will be cooking it. You should never dry food at too low a heat because it can spoil before it dries. It's like leaving food out on a hot day, it goes bad!

 

How Best to Store Dried Foods?

Moisture is the enemy of dried foods. When exposed to air, they absorb its moisture and become limp.

Brittle food is perfectly dried, while soft and pliable probably still has moisture. So leathery foods should be refrigerated to last for months, instead of weeks. Brittle will last for a year in your cupboard.

Always store dried foods in air-tight containers such as moisture-proof jars or zip-lock bags. Lids must contain rubber gaskets to make them moisture proof, e.g. Mason jars. Pop a cotton ball into the jar to absorb moisture.

The downside of glass jars is that light entering the jar can discolor some foods like tomatoes, and steal nutrients. Light isn't good for the essential fatty acids in dried seed and nut yogurts. Keep long-term storage jars in brown paper bags (foods you plan to eat in six months, not six weeks).

Store all containers in a dry, dark place with a moderate temperature. A cupboard, rather than an open pantry shelf, is best.

How Long to Dry the Food?

The lower the temperature inside the dehydrator, the longer the drying time.

Temperatures that are too low can cause food to spoil, which you may want, e.g. in making yogurt at 92°F. But after 8 hours, turn the temp up if like me you love yogurt crunch (yogurt dried into crackers). Cashew yogurt crunch cured me of my chocolate addiction - it's fat and sweet in the most healthy way!

The longer the food takes to dry, the more it's exposed to air and the more Vitamin C is lost. To speed up drying, you turn up the temperature. But the higher your drying temperature, the more food enzymes are lost. To retain all enzymes in the food, it's best not to go above 115°. Different food enzymes die off at different temperatures, but it's safe to say most are dying at 120°. If a food remains fairly wet after 24 hours, the chances for mold growth increase. It's like leaving food out on a hot day - it turns bad!

How To Slice or Blend?

The thicker the slice, or the wetter the cracker blend, the longer it takes to dry. Thicker slices come out leathery, thinner ones more brittle. Vegetables and fruits I slice thinner - 1/8 to 1/4 inch. I never dry them as quarters or halves. Sproutman writes that if you choose quarter or half, e.g. for tomato, then you must go to 125°-145°F.

With experience, you find for each favorite food a delicate balance between thickness, moistness, temperature, and drying time. Call our living foods coach if you would like help with dehydrating.

When touching foods for dryness, remember that they feel softer when they are warm. Always let it cool for a while - either turn off the dehydrator or remove the drying tray. If you are not sure if an item is sufficiently dry, it is better to overdry it than to underdry it. Fortunately, there is no such thing as an over-dried food. Once a food is dry, you do it no harm by leaving it in the dehydrator longer, unlike an oven that carries on baking and burning. So if zucchini or banana chips are meant to dry for 10 hours, and you come back home after 24, you still enjoy perfectly delicious chips!

Let's talk about Cheese!

I want everyone to know that cheese produced in the United States has legally allowed to have aluminum in it. ALL cheese made in the USA has Aluminum since its "allowed". It makes the cheese taste creamier. This is banned in Europe. Aluminum is responsible for many diseases and cancer.  This is the main reason not to eat it... not just that it congeals your blood and clogs your arteries. If you are concerned either get your cheese imported from Europe or better yet...make your own raw vegan cheese in the dehydrator.

Raw Macadamia or Cashew cheese can be made by blending in a 3 or 3+hp blender and then allowing it to ferment in a warm dehydrator.  See our pictures page on our site to see the foods we can make in a dehydrator. The cheese that we put on our lasagna is from cashews. Our chefs on staff will help you with different cheese recipees if you need it. The cheese is protein rich and more digestable than cheese from milk. It actually tastes better.

Call us if you have any questions at 1800 578 6988. I hope this unbiased information doesn't confuse anyone!