Why don ALSHERRS Alive Foods Whole Grain Flours lose their nutritional value or spoil like other stone ground flours and cereals?

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Why don ALSHERRS Alive Foods Whole Grain Flours lose their nutritional value or spoil like other stone ground flours and cereals?

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In making Alive Foods™ whole wheat flours, the grains are “gently resonated” or vibrated apart through a very powerful vibration process. The result is that no damage is caused to food particles. The food is gently cracked along its inherent natural crystalline structures. For example, a kernel of wheat is made up of multiple parts as seen below. With stone milling, the wheat kernel is crushed, squashed, smashed or otherwise mutilated and the particles of the wheat are pulverized, releasing the zinc, vitamin E, magnesium, etc. in the germ and destroying the endosperm and bran. In addition, heat transfer from the friction caused from the grinding immediately releases a portion of the nutrition from the wheat. In the Gentle Air Resonance Process, each particle is gently resonated, or vibrated, from it’s natural state into flour form.. The result is that no wheat germ or corn germ oils are spilt, no germs are damaged. Therefore the vitamin E, zinc, magnesium, manganese and the B vitamins

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