www.AliveFoods.net

Excitement is in the air! Alsherr has recently launched it's first official web site where consumers can now order Alive Food Products processed through Gentle Air Resonance (GAR). For the first time ever, Alsherr has made their Alive Food Products processed with GAR commercially available to the public.

What's all the excitement about? Alsherr is unconditionally guaranteeing the quality of their food products for, get this: Three (3) full years! On the testimonial page of www.alivefoods.net, past clients who participated in test runs of the product claim that they have eaten foods processed through GAR up to nine (9) years after processing and the foods were found to be "as fresh as the day they were processed". Alsherr claims that the the only reason that the freshness guarantee is as short as it is is because the FDA stated that a longer shelf life "wouldn;t be fair to the big boys" and Alsherr is fully confident that their Alive Food Products will in fact last indefinitely at room temperature in a moisture free environment.

Alsherr claims that foods processed through GAR maintain their inherent crystaline structure and therefore do not loose their nutritional value over time. A good example of this is given when considering the physical components of wheat germ. 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 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!

The resulting consequence of GAR in food processing is that the food remains in it's Alive state. How can Alsherr claim that its products are Alive? The answer is that in fact if you tried to plant the flour, of course it would not grow. The wheat and corn grain has been broken down into flour so therefore the natural growing process will not occur. However, if you were to look at Alsherr Alive flours closely under a microscope, you would see a drastic difference in the shape of flour particles processed through GAR 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 guarantee of our Alive Food products.

Gentle Air Resonance: The Revolution Has Begun

In college I read "Atlas Shrugged" by Ayn Rand. I was intrigued to explore the means and ways by which steel came to replace iron and how vast and far reaching the consequences of implementation of such a radical new technology came about. Some of you may have heard of Nikolas Tesla, master of resonance. ALSHERR, LLC has invented a way to capture the power of resonance and harness it in a very economic, practical method: cereal and grain milling.

The result: creation of "alive" foods. Alive foods are cereals and flours that: 1) have nearly an unlimited shelf life (the FDA has limited Alsherr to a guaranty of only three years, however ALSHERR has testimonies from past customers that verify personal consumption of flour and cereal up to fourteen years after the milling date) and 2) creation of a food with a much higher nutritional value than traditional stone milling. It's UNCANNY!

Here's the revolution: ALSHERR is able to subdivide raw natural food products by using a revolutionary new process called gentle air resonance. GENTLE AIR RESONANCE, you may as well get use to hearing the term. Thank you Nikolas Tesla and Albert K. Alberts!

The innovative perfected process of gentle air resonance quickly vibrates and gently subdivides raw natural products into uniformly distributed, undamaged, crystalline structured particles of food. Gentle air resonance preserves the chain molecular structure of foods and allows foods to retain the maximum value of their nutrition. The gentle air resonance process also retains the natural colors, enhances the natural flavor, and extends the shelf life of foods without preservatives, chemical additives, or refrigeration.

The traditional process of stone milling wheat is as old as the Egyptians. Until now, economics and technology have hindered the implementation of gentle air resonance from being integrated into the commercial production of flours and cereals. Five words: Hold-On-To-Your-Hats! The winds of change are starting to blow....