Acai preserves help retain the goodness of fatty acids
Looking into a jar of acai preserves is an enlightening experience. The thick, puree-like substance that you see within, that deep purple color that look — and tastes — so very appetizing, has come straight from the Amazon basin. It is about this point in time, after you’ve enjoyed a sneaky spoonful or two, that you realize just why the locals in the areas where they harvest the acai fruit eat enough acai to make up 42% of their diet, by weight.
It is also at this point that you realize that no matter how good pills and powdered versions of acai are, they simply cannot compete with the wonderful acai preserves that you have in front of you. This is up to 99% pure acai fruit, folks, not some reconstituted fruit mix with a smattering of the wonder-fruit. This is almost pure acai preserves!
The lack of processing doesn’t just serve to make the berries delicious and wonderful value for money, it also means that less of the nutritional goodness — the main reason you got this stuff in the first place — is lost to the processing and refinement that many products undergo. More processing means less natural; in the case of acai preserves little or no processing means most natural.
