Why drying temperature decides how much nutrition survives

A green powder is a fresh plant with the water taken out. How you take the water out decides whether you bought a living plant or a cooked one.

Grass leaves the field alive. It has chlorophyll, enzymes, and a smell like the plant it came from. To turn it into a shelf-stable powder, someone has to remove the water. The method decides how much of that living plant is still in the jar when it reaches you.

The common method is spray drying. Juice is sprayed into a chamber of hot air, usually between 300 and 430°F, and the water flashes off in seconds. It is fast and it is cheap. It is also hot enough to cook the plant, and a cooked powder never gets that back. The aroma compounds boil off, which is why spray-dried greens smell flat.

Daily Greens and Adaptogens goes the other way. It is dried below 106°F, low and slow, on a low-temperature process refined since 1999. The water still leaves; the plant does not cook. Read how the whole process works for the long version.

Smell is the easiest proof you have. If the powder smells like cut grass, the drying was gentle. If it smells like nothing, it was cooked.

Spray drying runs 300–430°F. Daily Greens and Adaptogens is dried below 106°F.

Daily Greens and Adaptogens

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