>> "to suggest that dehydrating produce removes the hydrogen but leaves the oxygen is absurd, that does not happen." <<
I think you missed the point of the following statement... and took it at face value.
>> "Dehydrating foods Removes the Hydrogen and Increases the Oxygen, thus allowing the foods to keep as Alkaline Mineral Oxides !" <<
H + OH- --> H2O
As stated, it is about H to O ratios... O is not necessarily "increased", however H, is decreased... not so "absurd".
While a poor quality food may "rot" quickly, that same poor quality food can have an increase in food value (concentrating nutritional value), AND if stored properly, last for a longer period of time if dehydrated.
Dehydrated foods are, for the most part, oxygen absorbers... this why for dry food storage, sealed storage and\or finding a way to remove the free oxygen from the storage containers, can significantly extend the storage life of the foods inside preventing things like oxidative rancidity, insect respiration, fungi, or aerobic bacteria.