MannaFresh Drying Process
You may know that cooking and heating over 120 degrees will
destroy most of the enzymes that is the life force of food. But
you may not know that in addition to having the enzymes
destroyed, there is also many vitamins, phytonutrients and
naturally occurring probiotic cultures that become destroyed or
denatured when heated.
So what does that mean? Pasteurized food is altered
much more than we realize. There is a substantial difference in
the content of the nutritional components that are in the raw
fruits and vegetables. After heating, they have much less
nutritional value and benefit from the denatured components that
are still left because they are missing an array of synergistic
nutrients that have been compromised in the heating process.
The raw whole foods still maintain that synergistic balance
with those hundreds and thousands of nutrient components
including those live enzymes, vitamins, minerals that have not
been denatured so the nutrition can work effectively in the
body. It is very valuable to get synergistic nutrition into our
bodies so this is why MannaLife uses the MannaFresh drying
process.
The MannaFresh drying process starts with getting raw fresh
fruits, vegetables and greens that are then washed ground and
juiced through an auger or an accordion style press. We do not
use any centrifuge juicing so we are able to press maximum
nutrient levels. After the juice is instantly chilled to 34°F,
it is then transferred to the trade secret drying process where
it is drying to a typical 5% moisture powder in a total time up
to two minutes (only 120 seconds). During the drying process,
the juice is additionally protected with a CO2 gas shield, that
helps protect it from oxidation.
Not only does it dry quickly with a natural gas shield, the
product never exceeds 104°F. Additionally, the product does not
even get above 65° until it is over 85% dry. As the product gets
to be 65° it is becoming low moisture and starting to stabilize
the chemistry of the power. This process of drying preserves the
highest nutritional integrity of whole food powders anywhere..
What is the difference between the MannaFresh drying
process and the process used by most whole food powders on the
market?
The biggest difference is the outcome of the nutritional
integrity of the product. Without going into too much detail on
conventional processes like standard spray drying or
freeze-drying methods they use high heat and/or taking lots of
time to dry the powder.
Typically with spray drying or freeze-drying they use
temperatures in excess of 130°. We know at these temperatures
there is compromising of the powder, degradation and the
destroying of enzymes within that process. Some of the time they
are using higher temperatures to dry.
Even with the freeze dryer which is better than the
standard spray dryer, the temperatures still get to 130°. In
addition to the heat, it can take up to 12 to 72 hours to dry
powders in a freeze dryer. The difference in time from 12 to 72
hours is how high they are turning the temperature of the
infrared heaters up to.
Now compare that process as an alternative to the MannaFresh
process. The MannaFresh process uses no real heat. It does not
exceed 104° and is drying the powder in less than two minutes.
This makes it easy to understand why the MannaFeast has better
quality ingredients because it uses the MannaFresh drying
process.
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MannaFeast
300 Gram Container 
Vlocity
3X NO
Crash Long Lasting Energy up to 9hrs
