Acai Extract is a 100% Pure, brazillian fruit abundant with nutritional value. Acai Powder is totally natural super food and antioxidant that is grown in the Brazilian Amazon basin. Most people describe the taste of Acai Juice Powder as combining berries with an earthy-chocolaty flavour.
The Acai Powder fruit itself contains a dark purple pigment which gives it a rich, vibrant appearance. It is this deep pigment that contains all the nutrition that makes the acai berry such a really astounding thing and one of Brazils greatest exports.
Such is acai’s nutritional quality that for hundreds of years the berries have been harvested by locals of the Brazilian Rainforests and form the primary food in the diet of many communities, taking the place of rice, bread, and milk.
crammed with anti-oxidants, essential omega fatty acids and amino acids, you can rest assured that Acai Extract Powder preserves your mind and your body.
After the acai fruit has been harvested it degrades extremely quickly. This is why it is possible to source so many examples of acai juice, acai preserves and other acai products but not the actual berries. Products made from the fresh acai pulp can be easily transported much easier than the fresh acai pulp!
Acai normally contains a lot more of the acai’s nutrition than a lot of the other products, usually because almost the whole acai berry is used in the production of the acai berries product.
Acai Powder products dried using a freeze dried process maintain all the nutritional properties of acai as it reduces the acai berry pulp into a extremely fine powder at very low temperatures. Unlike Acai Powder extracts, freeze dried Acai completely encapsulates the unique synergy of nutritional benefits found in acai and is 100% pure with no bulking ingredients.
The information provided in this article is not intended to diagnose, treat, cure or prevent illness or disease. We always recommend that you speak with a physician for any specific medical complaint or before you embark on a health plan of your own.
