Pulverizing food until all the nutrients have been squeezed out is a dangerous fad. There’s a reason we’ve been cooking what we eat for several thousand years.
Johnny Adamic is a nationally-certified personal trainer with the National Academy of Sports Medicine (NASM-CPT) and a registered yoga teacher (RYT-200, YogaWorks, YogaAlliance). Johnny works in the field of fitness and health promotion across the U.S. He holds a Master’s degree in Food Studies from New York University and a degree in Journalism from the University of Wisconsin-Madison.
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