Does the Flash Pasteurization and the heat damage beneficial active constituents in the Goji berry?
Dr. Duncan: Great question. Of everything, this was my greatest concern. Therefore I tested it multiple times. This sophisticated Flash Pasteurization process is so advanced versus the old, traditional pasteurization used in dairies and food manufacturing plants. The heat does damage some of the enzyme activity. The range is between 15% – 23% of the Goji berries. It DOES NOT damage the most important active constituents in this amazing berry or juice, such as the Lycium Barbarum Polysaccharides 1,2,3 & 4, or the amino acids, or the vitamins and minerals, or the novel compounds such as the Solavetione and germanium, etc., etc.
