Frequently Asked Questions
How is ALSHERR'S Gentle Air Resonance Better than Stone Grinding?
The proprietary process of ALSHERR'S® Gentle Air Resonance quickly vibrates and gently subdivides raw natural products into uniformly distributed, undamaged, crystalline structured particles of food. Unlike conventional wheat grinding, stone milling, rolling, hammer, and other violent forces that destroy food quality and shelf life, ALSHERR'S Gentle Air Resonance preserves the chain molecular structure of foods and allows the Whole Wheat and Whole Grain White Corn to retain their maximum nutritional and medicinal value indefinitely.
ASLHERR'S® Gentle Air Resonance process also helps food to retain their natural colors, enhances their natural flavors, and extends the shelf life of Whole Wheat flours and cereals without preservatives, chemical additives, or refrigeration. This process is proven to allow food to last 14 plus years. See our customer testimonials!
What is different about Alive Foods?
Alive Foods™ are processed with a revolutionary new process known as ALSHERR'S Gentle Air Resonance. The results are absolutely astounding!
With the implementation of ALSHERR'S Gentle Air Resonance, a very long shelf life is assured for all foods. ALSHERR'S Gentle Air Resonance process treats grain gently, allowing the grain to retain its natural "crystalline structured shape," which allows the vitamins and nutritional content to be preserved indefinitely.
ALSHERR® guarantees that our Alive Food Products have the smoothest texture of any all purpose whole grain flours! Use our whole wheat flour to make pancakes, breads and cookies. NO MIXING WHITE FLOUR REQUIRED!
Why don't ALSHERR'S Alive Foods Whole Grain Flours lose their nutritional value or spoil like other stone ground flours and cereals?
In making Alive Foods™ whole wheat flours, the grains are "gently resonated" or vibrated apart through a very powerful vibration process. The result is that no damage is caused to food particles. The food is gently cracked along its inherent natural crystalline structures. For example, a kernel of wheat is made up of multiple parts as seen below.
With stone milling, the wheat kernel is crushed, squashed, smashed or otherwise mutilated and the particles of the wheat are pulverized, releasing the zinc, vitamin E, magnesium, etc. in the germ and destroying the endosperm and bran. In addition, heat transfer from the friction caused from the grinding immediately releases a portion of the nutrition from the wheat.
In the Gentle Air Resonance Process, each particle is gently resonated, or vibrated, from it's natural state into flour form.. The result is that no wheat germ or corn germ oils are spilt, no germs are damaged. Therefore the vitamin E, zinc, magnesium, manganese and the B vitamins (folate, thiamin, and B6) in the wheat germ are preserved, intact and undamaged! It's ALIVE! All other parts of the kernel (i.e. the endosperm and the bran) are preserved at close to 100% of it's inherent nutritional and medicinal value.
In the Gentle Air Resonance Process, the wheat and corn germ is gently separated into small particles (not crushed or damaged like in stone grinding, rolling, or smashing) causing the wheat germ to be still intact in small particles, allowing us to claim that the shelf life of our Alive Whole Wheat Flour is 3 Full Years, the maximum allowed by the FDA. The preservation of these vitamins in their "ALIVE" naturally occurring state allows our bodies to absorb their maximum nutrition and vitamin content, thus bolstering our immune systems with each bite. As a wonderful side result, our flour has a longer shelf life, tastes better, and is healthier than all other whole wheat flours on the market today.
ALSHERR® guarantees that no other whole wheat flour or cereal producerproducer in the world can make these same claims. ALSHERR'S Gentle Air Resonance Process is strictly proprietary to ALSHERR.
How Can ALSHERR'S Whole Wheat Flour Be Alive?
How can we claim that our whole wheat flour is alive? Well, in fact if you tried to plant the flour, of course it would not grow. The grain has been broken down into flour so therefore the natural growing process will not occur. However, if you were to look at our whole wheat flour closely under a microscope, you would see a drastic difference in the shape of our whole wheat flour particles compared to the shape of traditional stone ground flour. The enzymes, the germ, the bran and the endosperm are still intact and very recognizable. They continue to exist preserved and undamaged. The preservation of the vitamins and minerals in their naturally occurring state is critical to the shelf life of our Alive Foods™ Whole Wheat Flour.
With conventional grinding, the naturally occurring oils in the wheat germ are released in the "crushing" or "grinding" process. The "fresh" smell of ground wheat is caused from oils being released from the wheat. Those oils, if not consumed immediately, cause the wheat to become rancid quickly and the nutritional value of the wheat is quickly diminished.
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