I went to the site and quickly scanned the FAQ. I found this key statement about the process;

“The enzymes, the germ, the bran and the endosperm are still intact and very recognizable. ”

So the claim is that all the wheat’s nutritional value is preserved due to the components being preserved including enzymes.

If this is true it is impressive. Most foods have a fraction of their nutritional value within weeks of being harvested, then much less if processed. Conventional freezing is the worst.

Freeze drying is effective only insofar as the duration between harvest and freeze drying is not lengthy, something manufactures try to reduce, but not always effectively.

So with this process at least 3 years of high nutritional value can be obtained in a processed ‘ready to cook’ form if I understand correctly?

Kevin

There are testimonials from people that have stored these foods for over fourteen years and eaten them stating that they are as fresh as they were when packaged.

Whole wheat flour is one of the most nutritious foods to consume. I reccomend stocking up on ALIVE Whole Wheat flour.

http://www.alivefoods.net