Herbal Supplements Freeze Dried to Preserve Natural Components
Freeze Dry Technology
Freeze drying is the best process available to preserve the food value and health benefits, and provide the very best product next to farm fresh. Unfortunately the term “best” means different things to different people. For some the “best” means the fastest. Microwave technology dries food in a fraction of the time, but the internal heat destroys the live enzymes and much of the food value. For others “best” means the least expensive. We’re not that either. The sophisticated equipment to freeze dry is expensive and the energy requirements are significant. But if you’re interested in the health benefits of what you eat, then the freeze dry process is by far and away the very best process known to mankind and may, in some cases, provide an even fresher product than you can buy “fresh” at market.
Many of the produce we find at market have been genetically manipulated and/or grown using chemicals and other methods that may not be conducive to good health. The “fresh” produce you find at market may have taken too long to reach the shelves. The “time to market” is too often and regrettably extended by the use of chemical sprays, irradiation, gasses, artificial coloring and other methods such as waxing. In such cases, your “fresh” produce has already lost food value and/or has been artificially treated.
If fresh produce is not available your option may be to use products dried or preserved by traditional methods such as dehydration which uses heat that may substantially destroy the value of the food. This is why Thai Freeze Dry provides a fantastic product. Allow us to familiarize you with the details and health and economic advantages of the freeze dry process.
Before we begin the process of preservation we select naturally grown products. We work only with organic farmers and those who wild-craft these naturally grown herbs by traditional farming methods just as they grow naturally in the wild and without the use of chemical fertilizers, pesticides or insecticides.
The freeze dry process begins by flash freezing the produce almost immediately upon being harvested. It is preserved while it is farm-fresh. In a frozen state, the water, and only the water is removed by a natural process know as sublimation. Have you ever seen an older refrigerator that is not “frost free”? The ice forms on the coils, the coldest part of the refrigerator. This is a result of sublimation. While in a frozen state, water in gas form, moves toward the colder area. In a freeze dry machine you have a very cold vacuum chamber in which you place the items to be freeze dried. Attached to this chamber is a second chamber that is significantly colder. Water is drawn from the chamber in which the product is placed to the colder chamber where it forms as ice. It’s as simple as that.
The key is that the ONLY thing that is removed is water. All the natural chemicals and vital elements - enzymes, vitamins, minerals etc. that were originally there when frozen remain there. When all the water is removed, the produce (now dry) is taken from the chamber and vacuum packed or encapsulated where it will remain preserved until it is re-hydrated by exposure to moisture.
The freeze dry process was developed in the 1940s as a means to transport plasma (blood) to the front lines during WWII. It has been used extensively for many years in the pharmaceutical and cosmetic industries where preservation of vital elements is essential, and this same process, without a doubt, is the means by which the value of our food is best preserved.
We have stated that the freeze dry process is not the least expensive method of preserving food. While this true, there are economic advantages that help to balance the equation in addition to the substantial health benefits. Our products are highly concentrated, very light weight and compact. This substantially reduces costs for transportation and storage which constitute a substantial and increasing part of the prices we pay. They do not require refrigeration, lasting many months if not exposed to moisture. This saves energy and the associated cost of energy required by refrigeration. Customers can hydrate and use only the portion that they want at any given point in time, leaving the remainder in a preserved state. This reduces spoilage and waste to a minimum. The economic value of freeze dried products needs to be analyzed in consideration of these factors.
Please click on “products” for a description of our products and an explanation of the tremendous health benefits our products hold in store for you