THE RAW TRUTH

The majority of the products on the market are produced by using ingredients treated with heat, thus increasing the shelf life but reducing the nutrients (for example pasteurization).

COOKED FOOD
MEANS DENATURED FOOD

When cooking at a temperature above 42 °C, the 30% of the nutritional substances as well as 100% of the enzymes get lost.
Cooking destroys the molecular structure of foods, removing the vitamins, the mineral salts, the enzymes and the nutrients necessary for the good functioning of the body.

ON THE CONTRARY, OUR RAW PRODUCTS ARE ALIVE. THEY CONTAIN THE HIGHEST DENSITY OF MICRONUTRIENTS, ESPECIALLY ENZYMES AND VITAMINS, CREATED BY NATURE, UNMODIFIED BY MAN.

RAW/CRUDO,

AS NATURE INTENDED TO BE

WHY SHOULD YOU CHOOSE RAW?

Raw food keeps unaltered the heritage of nutritional principles that the cooking deteriorates, by dispersing the mineral salts, by inactivating the vitamins C and B, the enzymes and the proteins as well. It offers a wide range of intense and genuine flavours and keep the lively color of vegetables.

5 BENEFITS

MORE DIGESTIVE FOOD

MORE NUTRITIONAL FOOD

GREATER SENSE OF SATIETY

EFFETTO ANTIAGE

DETOXIFYING EFFECT