https://urlscan.io/result/0197....121d-346d-751c-9938-
Why raw and dehydrated? Food that is labeled "raw" must be dehydrated at a temperature level under 118 degrees. This low temperature level enables the food to keep it's precious enzymes and nutrients which are usually lost throughout standard cooking techniques. The enzymes then are able make these nutrients more bio-available. That's simply an elegant way of stating that the nutrients are simple to assimilate and utilize. Conventional barbecue pits only use wood. Some people to prefer to add charcoal to the wood but conve
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