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This is the Superfood Snacks
FAQ page. We have compiled some of our most commonly asked questions here.
Enjoy!
Type of food believed to be especially good for human health, for example due to high vitamin, antioxidant or dietary fiber content.
Here is what the Wikipedia has to say about Superfoods.....
Why aren't the Reishi & Cordyceps Raw?
The most important thing to remember is this; mushrooms are not plants. The rules that apply to plants, fruits and vegetables, whether you are making herbal preparations or preparing food, just don't apply to mushrooms.
People who follow a raw food lifestyle are usually concerned with monitoring how heat affects the enzymes and other nutrients within the food they eat. There are many different opinions with regards to what temperature a food starts to loose its enzymes.
However, enzymes are not part of the package when it comes to the nutritional or medicinal value of mushrooms. The enzymes you find in fruits and vegetables are not in mushrooms, again, because mushrooms are not plants, they are their own kingdoms.
Plants are made form cellulose; mushrooms are made from chitin (the same indigestible fiber that makes up the shell of a lobster). The active compounds are the non-linear polysaccharides extracted from the indigestible cell walls. These are the compounds that give reishi and cordyceps mushrooms their "tonic" properties as described in Traditional Chinese Medicine.
There is no way to extract these polysaccharides unless you hit 160 to 180 degrees Fahrenheit. This level of heat does not affect these polysaccharides but it is the only way you can extract them from the indigestible mushroom cell walls and then concentrate them.
These polysaccharides are not nutrients, they are triggers. Our digestive process cannot access the nutrients unique to mushrooms unless they are heated.
The most important thing to remember is this; mushrooms are not plants. The rules that apply to plants, fruits and vegetables, whether you are making herbal preparations or preparing food, just don't apply to mushrooms.
People who follow a raw food lifestyle are usually concerned with monitoring how heat affects the enzymes and other nutrients within the food they eat. There are many different opinions with regards to what temperature a food starts to loose its enzymes.
However, enzymes are not part of the package when it comes to the nutritional or medicinal value of mushrooms. The enzymes you find in fruits and vegetables are not in mushrooms, again, because mushrooms are not plants, they are their own kingdoms.
Plants are made form cellulose; mushrooms are made from chitin (the same indigestible fiber that makes up the shell of a lobster). The active compounds are the non-linear polysaccharides extracted from the indigestible cell walls. These are the compounds that give reishi and cordyceps mushrooms their "tonic" properties as described in Traditional Chinese Medicine.
There is no way to extract these polysaccharides unless you hit 160 to 180 degrees Fahrenheit. This level of heat does not affect these polysaccharides but it is the only way you can extract them from the indigestible mushroom cell walls and then concentrate them.
These polysaccharides are not nutrients, they are triggers. Our digestive process cannot access the nutrients unique to mushrooms unless they are heated.
The Cacao Beans we use are not roasted, they
are sun dried. The big difference in this process is that the antioxidant
levels in Raw Chocolate are much higher than after the Chocolate gets cooked
at high heat and processed.
An antioxidant is chemical substance that
inhibits or slows oxidation.
In other words Antioxidants help protect your bodies cells from the damaging effects free radicals running wild in your body, which can oxidize your cells. ANTIOXIDENTS INHIBIT FREE RADICALS BY STOPPING THE OXIDATION PROCESS, HELPING PREVENT THE DAMAGE DONE BY FREE RADICALS.
In other words Antioxidants help protect your bodies cells from the damaging effects free radicals running wild in your body, which can oxidize your cells. ANTIOXIDENTS INHIBIT FREE RADICALS BY STOPPING THE OXIDATION PROCESS, HELPING PREVENT THE DAMAGE DONE BY FREE RADICALS.
ORAC stands for Oxygen Radical Absorption
Capacity- a way to measure the antioxidant levels present in food in
this case. We had some of our products tested at an independent
laboratory that measures ORAC antioxidant levels. We post the results so
customers can see the high levels of antioxidants in some of our
products.
Type of food believed to be especially good for human health, for example due to high vitamin, antioxidant or dietary fiber content.
Here is what the Wikipedia has to say about Superfoods.....
We go to great lengths beyond measure to
deliver you truly the highest quality organic & wildcrafted superfood
products made with in our opinion the best quality ingredients that are
available in the global market today.
We Love it and we live it. Superfood
Snacks was build around a lifestyle which includes eating predominately
a Superfood diet in a balanced way to help all aspects of your life.
Cellulose film is the oldest
transparent packaging product. First marketed in the U.S. in
the 1920’s as cellophane, it was the most popular packaging film
used until the 1960’s when polyolefin based products began to
dominate the packaging market for a variety of reasons. In the
more environmentally-conscious marketplace of today, cellulose
film is returning to popularity because it is on average 94%
from renewable raw materials. Unlike the man-made polymers in
plastics, which are largely derived from petroleum, cellulose
films are manufactured from a natural polymer, cellulose, which
is a component of plants and trees. The raw material for NatureFlex,
the cellulose film that Superfood Snacks is using, is a
renewable wood-pulp sourced exclusively from
plantations following sustainable forestry principles. NatureFlex also
has excellent machineability and heat sealability and an
excellent water vapor rating for a bio-polymer film.
Aluminum has been used
since Roman and Greek times in various forms, and is
used today in a wide variety of packaging materials.
This metal acts as a very effective barrier to light,
oxygen, odors, flavors, moisture, and bacteria. The new
Superfood Snacks bags are designed to provide the
freshness benefits of an aluminum barrier, using the
absolute minimum amount of metal necessary. The
NatureFlex film used by Superfood Snacks is the only
metallized biodegradable film suitable for home
composting because the level of metal is miniscule, less
than 0.02% of the bag by overall composition. The
ultra-thin layer is only a few atoms of aluminum thick,
as opposed to the much thicker 180 ml sheets that are
used by most coffee companies.
Unlike the man-made
polymers in plastics, which are largely derived from
petroleum, NatureFlex is a natural polymer made from
cellulose, a component of plants and trees.
Natureflex is made from trees farmed and harvested
specifically for cellulose film production. The raw
material for NatureFlex is renewable wood-pulp,
sourced exclusively from plantations operating
sustainable forestry principles. The wood-pulp
suppliers conform to the environmental standard ISO
14001 and have either achieved or are working
towards Forestry Stewardship Council (FSC or
similar) forestry management processes.
Cellulose film is
made by digesting wood in a series of chemical
processes that remove impurities and break the long
fiber chains in the raw material. Regenerated via
extrusion of a dissolved cellulose liquid as a
clear, shiny film, with plasticizing chemicals added
for flexibility, cellulose film is still comprised
largely of cross-linked cellulose molecules. This
means that it can be broken down by micro-organisms
in the soil just as leaves and plants are.
Tests have shown
that the average total time for complete
bio-degradation of cellulose film is from 28 to
60 days for uncoated products, and from 80 to
120 days for coated cellulose products like the
ones we use. In lake water, the rate of
bio-degradation is 10 days for uncoated film and
30 days for coated cellulose film. Even
materials which are thought of as highly
degradable, like paper and green leaves, take
longer to degrade than cellulose film products.
Conversely, plastics, polyvinyl chloride (PVC),
polyethylene, polyethylene terepthatlate (PET),
and oriented-polypropylene (BOPP) show almost no
sign of degradation after long periods of
incorporation in soil.
In the Earth's
crust, aluminum is the most abundant (8.13%)
metallic element, and the third most abundant of
all elements (after oxygen and silicon).
However, because of its strong affinity to
oxygen, it is almost never found in the
elemental state; instead it is found in oxides
or silicates. In the decomposition process for
the Bio-Bags, the ultra-thin coating of aluminum
oxidizes and turns into aluminum oxide which is
inert, non toxic.
All NatureFlex
films are fully FDA & EU direct food contact
approved and certified compostable to the ASTM
6400 and EN-13432 standards. A small amount of
fossil-based polymer is used in the process in
order to provide the required functional
properties such as moisture barrier and
sealability. Renewability tests conducted in
accordance with ASTM 6866 show that NatureFlex
films are certified 94% bio-based, with the
remainder being fossil-based carbon.
Although
cellophane and aluminum metallized films are
not a new packaging concept, the process for
producing metallized cellulose films that
are compostable and biodegradable and have
the ability to be strong and flexible
is truly groundbreaking. Superfood
Snacks has pioneered the first
retail products in the marketplace that use
this technology in a flexible stand-up bag
format.
What is Kirlian Imagery?
Kirlian photography is named after Semyon Davidovich Kirlian and his wife Valentina who began their work with high voltage photography in 1939. Kirlian collaborated with his wife for over 30 years developing equipment and studying electro-photography.
Kirlian photography is named after Semyon Davidovich Kirlian and his wife Valentina who began their work with high voltage photography in 1939. Kirlian collaborated with his wife for over 30 years developing equipment and studying electro-photography.
The Kirlian's work was first made known to the general public in this country by a book published in 1970 by Shelia Ostrander and Lynn Schroeder titled "Psychic discoveries Behind the Iron Curtain". Kirlian work became so well know that the field of high voltage electro-photography is called Kirlian Photography.
