Freeze-drying or lyophilization
Freeze-drying is a high-tech process for dehydration of food at low temperature, with minimum change of color, taste, texture and, most importantly, the nutritive characteristics, keeping unaltered the nutritional values. Freeze-drying can be applied to almost any kind of food.
The purpose of freeze-drying is to remove water from a solution through a process involving freezing and then sublimation of ice by reducing pressure. Freeze-drying is the least aggressive process to dry food and the best method to dry organic or inorganic compounds without altering its qualitative or quantitative composition.
The freeze-drying process is done in vacuum and at low temperature, so that, for instance, it’s possible to avoid the denaturalization of proteins. Food and biological materials are turned into dry products, avoiding the liquid phase, and consequently the enzymatic, biological and chemical changes. Freeze-dried products maintain all of its natural smell, color, and taste properties.
What are the benefits of organic food?
Keeping one’s body free from pesticides (organophosphorus compounds), injected hormones and other chemical products that cause depression, hyperactivity, infertility, ADHD, etc. Organic food are more expensive but rich in vitamins and minerals. They also provide us with purity, lightness, health, and a vital and energetic spirit.
By consuming organic food, you maintain your bodily and spiritual health. Organic products are a balm for all the organs and systems of the human body. Skin stays fresh for longer, and feels complete and energetic. The benefits of eating organic food have a long term effect. Daily ingestion of vitamins and minerals has a positive effect on the immune system, the emotions, and helps avoid depression, as well as lack of sleep and rest. Along with that, you take care of the “health” of the planet and the world’s natural resources.