2nd Level – FROZEN FOODS
FREEZING FOOD is the next-best solution for retaining vitamins, enzymes, minerals and protein necessary for building health.
Freezing foods that contain essential fats and other nutrients will slow down oxidation and delay for long periods the onset of rancidity.
Freezing is not a long-term solution.
Frozen foods must be stored at consistently low temperatures and must be used up in a reasonable period of time.
3rd Level – DRIED FOODS
DRYING PROCESSES are commonly applied to foods such as grain, beans, fruit and vegetables.
In this case, minerals and protein are often left intact, as well as some enzymes.
Advantages of drying foods includes longer shelf life and easier storage, but some nutrient loss will occur.
This can be offset by proper supplementation.