I thought as long as dry food was vacuumed sealed (Food Saver Clear Plastic Bag), below 70°F & the dark (basement), my food would last for years, you just saved me some money & heartache, time to get mylar & some glass... Thanks, Brian, I'm learning a lot!
one correction... the aluminum layer is the middle layer of each pouch side. The aluminum DOES NOT touch the food. The layers are Mylar/Aluminum/Polyethylene. So the only thing that touches the food is the inner polyethylene layer which is the same as typical ziploc sandwich bags.
Thank You Brian for this Video!!! It was really really needed because so many people unknowingly buy cheaper products to store their FD’d food in and their food storage isn’t edible when they need to to be. This is a Great Video! 😃👍👍👍
Yes, I am totally new to this, and just trying to learn some before I really start. This video helps tremendously, as I had not thought of, that people are selling fraudulent "mylar" bags, though I should have, as everything that some people can make a buck off of, some will sell fraudulently. He tells so much in this video, that all need to watch it.
THANK YOU SO MUCH!!!!! This is the most helpful oxy absorber video I have seen. There is only snippets of info out there that I have found. You are so appreciated!!!!!!
Thank you for this video explaining mylar. I purchased the VS32 vacuum chamber sealer, using your 10% discount (thank you). I like it, actually love it for my mason jars. However, I am having quite the time with sealing mylar. Please do a video on how to use the chamber sealer with mylar.
I’ve had multiple armor brand bags filled with rice, lose the vac. Rice is sharp and will poke holes so I’m going to fill a brown lunch bag with the rice and then put that in a vac bag.
Another awesome video and so informative, thank you very much! You answered my questions about mylar, 7 mil vs 5 ml and pin holes. Except for clear layers, What does a non metal layer look like inside of a food storage bag, how would we know if it is a true metal lining?
Great video. I made the mistake of buying ‘gusseted ‘mylar’ bags’ from the giant online buy anything store… lol they were garbage…. Tried to vacuumed seal some freeze dried brain/liver/kidney treats for my dogs and they filled with air (even with oxygen absorbers) after about 15 minutes. They have a really dumb ‘cut’ in a spot that shouldn’t affect the bag, but that’s the only thing I can think of. They kind of look like someone used a hole punch that was half dull and left half circle cuts in the sealed bottom of the bag on each side. I dont know what they could possibly add to the design of the bag but I won’t make that mistake again. They were the bags that are shiny on the back and clear on front. I thought it would be better for short term storage on the treats so i could quickly tell what they were without having to label the bags….
I am SO appreciative of this video, and SO glad I happened upon it. I am totally new to this, and so trying to learn whatever I can. I had not even thought about fraudulent "mylar" bags, though I definitely should have. I did realize that fraud like this is totally rampant, and I think of that with most things, but I somehow was not thinking of it on the mylar bags.
This was not the topic of your last video but my question is. Storing white rice long term. White better. Cooking it then freeze drying, storing uncooked in mylar bags and the difference between long term storing minute rice and uncooked white rice
THANK you for all the information!!! One question: do I have to heat seal the bags that have the zipper top like the one you showed? (I ordered a freeze dryer yesterday and can't wait to get started) 😊
yes, I would not rely on the zipper. it's just there so you can conveniently reseal it, like if you were hiking and wanted to use the other half of the portion for a different meal a few days later. always heat seal for storage.
We purchased a freeze drier after watching some of your videos (not the only reason, but they were very educational!). I have had success with fruit, herbs, sauces, and soups but seem to have an issue with anything meat related. We have tried chili, bolognese, venison stew, and a pork recipe and everything comes out tasting and smelling rancid. We store them in mylar with an oxygen absorber and the meal appeared 100% and super light weight when we packaged them. I dont see many others with this complaint so I absolutely must be doing something wrong. If you or your community have any tips so I dont end up wasting food, that would be so appreciated!
weigh at the end of cycle and note the weight. Add 3-4 hours more dry time and weigh again. If the weight is less, add more time. Keep repeating this cycle until there is no change in weight. This will ensure the food is complete. I would also be aware of the amount of fats, butter, oils etc. that you are adding to your recipes. oils, fats and sugar will not freeze dry
Today, I received the Mylar chamber bags from Avid Armor to use with their chamber vac. They seem so thin compared to the ones I have used from Harvest Right and Pack Fresh. Do you have any experience with them? I am thinking of returning them. I am not comfortable using them unless you or others have had success for long term storage.
I also had trouble sealing it. I just sealed them about 4 times in a row on the same area. Harvest right never answered my question. I have it set at #8. That's the highest and hottest, I believe.
Thanks and great video, do you have any recommendations for the absolute best brands available in Canada for non freeze dried grain storage such as oats and white rice? Would you recommend silica gel packets on top of oxygen removers?
They do two separate things. One is for moisture and one is for oxygen. If your food is properly freeze dried, you do not need silica packets. This video will be helpful for you ruclips.net/video/zeWeV9rpSaw/видео.html
Thank you for all the wonderful videos. Question: I have freeze dried freshly picked blueberries.They turned out amazing, but I have about 10 blueberries per tray that are still soft. They feel like soft leather. So I decided to give it a lot more extra time for a total of 45 hours processing. But a few of the berries are still soft. So then I decided to not pack the tray and just do a single layer. But the same thing happened. And I am using the ‘Frozen Right roller berry’ tool to puncture them. Any thoughts?
Any chance you will ever have quart resealable bags without the writing on them? For those that sell products they are not attractive even if you put a custom label on them. Would love to give you my business but this is a down fall for me.
Could you give some tips on using the avid armor sealer? We purchased it using the 10% you offer. We are still a little confused and have had a mason jar explode out in. Thank you!
I also had a mason jar explode. I quickly realized that I tightened the ring. Don't do that! Just put the lid on and barely screw on the ring. Once it is sealed, then tighten the ring.
I don't want food especially flour coming anywhere near aluminum or plastic. What if I put the food in a paper bag tightly, vacuum seal in plastic bag, then Mylar bag with oxygen absorber?
I am new to freeze drying. I did apple slices and put them in harvest right mylar bags with an oxygen absorber about a month ago. I opened one of the bags this weekend and the slices were now soft (not super dry and crispy like when I put them in the bag) and all stuck together. Is that normal? If not, what did I do wrong?
That's not normal. I just finished eating a jar of them myself tonight. They were from 3 yrs ago, and were hard and crunchy, yum. You might have gotten some moisture in your bag at some time. You also have to make sure there is no moisture left in them when you take them out of the machine. It helps to have a little moisture meter, too.
@2farms I had the same thing happen to apple chips I bought from Costco. I took the large bag and broke it down into individual serving sized bags and vacuum sealed the bags. A few months later the apples were soft and appeared to have pinhead sized white speckles which I assume was a type of mold or bacteria, I’m not sure. I nervously took a risk and tasted them, they tasted fine but they had softened more like a dehydrated apple than a freeze dried crisp chip like they were before. I’m trying to determine if I should attempt to dehydrate them or throw them out. I feel I’m still inexperienced when it comes to food storage and am not really sure of what is safe to repackage or what signs indicate the food has become unsafe to consume. I know the LDS Cannery sells #10 cans of apple chips for long term storage, so I know it’s not the product but rather my packaging method that failed with the apple chips. You can buy food grade desiccant packs to help keep the food dry in addition to oxygen absorbers but personally I’m more concerned about food safety and I can’t seem to find clear information on what dangers to look out for. I especially don’t want to go to the effort and expense just to have it all go to waste. As a side note, I purchased the mason jar attachment for my vacuum sealer and used it to dry can several types of products a few years ago and had recently opened a jar of Biscoff cookies I repackaged back in 2019, they were as crisp and fresh as the day I put them in the jar. So that may be an option to consider as part of your food preservation methods. Best wishes 😊
PackfreshUSA. They make quality bags. We order bags exclusively from them, and have never had a problem. Anytime we order from someone else we end up with poor quality, holes in the bags, etc...
@@darkpixel2kI was just going to recommend this online vendor! Had the same experience with Amazon Sellers. I only noticed the small holes when it was dark and had a front light on and saw light pin holes! So I sourced out from another channel. PackFreshUSA! Only way to go or this channel!!!❤️
I've ordered mylar bags and oxygen absorbers from 3 different companies in the past. I'm not a freeze dryer user but I've had great experience, quality and pricing with Wallaby overall. I'm sold on their products.
Lots of variables here, but if in doubt, throw it away. Next time, you can weigh the product when done and add more dry time. At the end of that cycle, weigh again. Repeat if necessary until the weight is the same. That will tell you if all water has been removed.
There are 2 layers: Mylar (clear) and metal layer. The metal layer can get pinholes but does not mean the Mylar (clear part) is compromised. Mylar is one of the most flexible, durable and tough stuff known to man. A tiny amount of light is not going to ruin your food and it would still not be allowing oxygen. Hope this helps
The aluminum does not heat seal, so the mylar is the lining of the bag to allow it to be heat sealed. The food is not in contact with the metal, it’s in contact with the mylar.
aluminum cans are plastic lined from what I understand. the metal doesn't touch the food. when you drink from a pop can and taste metal it's from your lips touching the lid.
For very long term, #10 cans are probably the most practical and effective at protecting the food. I wonder if your channel, being a dedicated freeze drying channel that often talks about long term storage, will ever get into this? It might get a little strange if you never cover this aspect of freeze drying.
For my situation, #10 cans are not practical. Freeze dried food, once opened needs to be rehydrated or used somewhat quickly in most cases. I see the use for #10 cans in some scenarios, but for most things, I don't see using them for freeze dried food.
@@live.life.simple. Thank you. My point is that the industry doesn't consider mylar bags as a realistic option for 25 years or longer so if one is going to say 25 years or longer, #10 cans should probably be mentioned in this regard.
Does the aluminum foil touch the food at all? This is a very important question because aluminum is a type of metal that leaches into the food it comes in contact with. And the bad part is, it crosses the blood brain barrier and wreaks havoc with your brain. Would you please research this and get back to me.
I thought as long as dry food was vacuumed sealed (Food Saver Clear Plastic Bag), below 70°F & the dark (basement), my food would last for years, you just saved me some money & heartache, time to get mylar & some glass... Thanks, Brian, I'm learning a lot!
The food can obsorb the plastic after some time
one correction... the aluminum layer is the middle layer of each pouch side. The aluminum DOES NOT touch the food. The layers are Mylar/Aluminum/Polyethylene. So the only thing that touches the food is the inner polyethylene layer which is the same as typical ziploc sandwich bags.
Thank you for clarifying everything. You do the best job of explaining this entire freeze drying process.
Glad it was helpful!
Thank You Brian for this Video!!! It was really really needed because so many people unknowingly buy cheaper products to store their FD’d food in and their food storage isn’t edible when they need to to be.
This is a Great Video! 😃👍👍👍
Yes, I am totally new to this, and just trying to learn some before I really start. This video helps tremendously, as I had not thought of, that people are selling fraudulent "mylar" bags, though I should have, as everything that some people can make a buck off of, some will sell fraudulently. He tells so much in this video, that all need to watch it.
@@JoyceNimmo , Agree 💯.
THANK YOU SO MUCH!!!!! This is the most helpful oxy absorber video I have seen. There is only snippets of info out there that I have found. You are so appreciated!!!!!!
Glad to help!
Thank you for sharing this information. I didn’t know this about the Mylar bags. 😊
You are so welcome!
We have so many left over from having house tented ~ the GOOD ONES!!
Thank you for an informative video! We have ordered supplies from you and we are very happy!❤
Great to hear! Thanks for your support
@@live.life.simple. your quite welcome. The trays and dividers for the medium are wonderful.
Oh thanks for this information, I didn’t know that all bags are not created equal.
Thank you for this video explaining mylar. I purchased the VS32 vacuum chamber sealer, using your 10% discount (thank you). I like it, actually love it for my mason jars. However, I am having quite the time with sealing mylar. Please do a video on how to use the chamber sealer with mylar.
There are black tabs in the front. Make sure your bag is tucked under that
AVID ARMOR chamber vacuum sealer is a game changer
I’ve had multiple armor brand bags filled with rice, lose the vac. Rice is sharp and will poke holes so I’m going to fill a brown lunch bag with the rice and then put that in a vac bag.
You can also just leave a little more air in the bag
Another awesome video and so informative, thank you very much! You answered my questions about mylar, 7 mil vs 5 ml and pin holes. Except for clear layers, What does a non metal layer look like inside of a food storage bag, how would we know if it is a true metal lining?
I would recommend asking the seller of the bags you are about to purchase.
Really informative and attention to detail in the explanations! Thanks, great video!
Glad it was helpful!
@@live.life.simple. I just bought three bundles of bags off your website. I trust your knowledge.
This was very helpful. Thank you! My new FD should be coming this week so I am studying and trying to learn as much as I can.
Very helpful! Thank you!
Great video and great information
Glad it was helpful!
I buy Harvest Right 7mml both sides.
Great video. I made the mistake of buying ‘gusseted ‘mylar’ bags’ from the giant online buy anything store… lol they were garbage…. Tried to vacuumed seal some freeze dried brain/liver/kidney treats for my dogs and they filled with air (even with oxygen absorbers) after about 15 minutes. They have a really dumb ‘cut’ in a spot that shouldn’t affect the bag, but that’s the only thing I can think of. They kind of look like someone used a hole punch that was half dull and left half circle cuts in the sealed bottom of the bag on each side. I dont know what they could possibly add to the design of the bag but I won’t make that mistake again. They were the bags that are shiny on the back and clear on front. I thought it would be better for short term storage on the treats so i could quickly tell what they were without having to label the bags….
The clear front bags won't be much use for anything. You may have burned through the plastic when sealing the clear stuff.
I am SO appreciative of this video, and SO glad I happened upon it. I am totally new to this, and so trying to learn whatever I can. I had not even thought about fraudulent "mylar" bags, though I definitely should have. I did realize that fraud like this is totally rampant, and I think of that with most things, but I somehow was not thinking of it on the mylar bags.
This was not the topic of your last video but my question is. Storing white rice long term. White better. Cooking it then freeze drying, storing uncooked in mylar bags and the difference between long term storing minute rice and uncooked white rice
THANK you for all the information!!! One question: do I have to heat seal the bags that have the zipper top like the one you showed? (I ordered a freeze dryer yesterday and can't wait to get started) 😊
yes, I would not rely on the zipper. it's just there so you can conveniently reseal it, like if you were hiking and wanted to use the other half of the portion for a different meal a few days later. always heat seal for storage.
We purchased a freeze drier after watching some of your videos (not the only reason, but they were very educational!). I have had success with fruit, herbs, sauces, and soups but seem to have an issue with anything meat related. We have tried chili, bolognese, venison stew, and a pork recipe and everything comes out tasting and smelling rancid. We store them in mylar with an oxygen absorber and the meal appeared 100% and super light weight when we packaged them. I dont see many others with this complaint so I absolutely must be doing something wrong. If you or your community have any tips so I dont end up wasting food, that would be so appreciated!
weigh at the end of cycle and note the weight. Add 3-4 hours more dry time and weigh again. If the weight is less, add more time. Keep repeating this cycle until there is no change in weight. This will ensure the food is complete. I would also be aware of the amount of fats, butter, oils etc. that you are adding to your recipes. oils, fats and sugar will not freeze dry
@@live.life.simple. Thank you so much! I will certainly try that!
Very helpful!!
Glad it was helpful!
Today, I received the Mylar chamber bags from Avid Armor to use with their chamber vac. They seem so thin compared to the ones I have used from Harvest Right and Pack Fresh. Do you have any experience with them? I am thinking of returning them. I am not comfortable using them unless you or others have had success for long term storage.
I have never used their bags. I just yse their vac sealers
If we are using the armor vacuum sealer why do we need an oxygen absorber...doesn't the avid armor do the trick?
What is the best bag to use if you want to avoid food in contact with aluminum?
Hi Can your bags be used in the Avid Armor? I plan on picking the vacuum sealer using your link and wondering if your bags fit. Thanks in advance
Absolutely they will and tha ks for your support!
Is the freeze dried food touching the aluminum inside the bag or is the clear layer inside the bag touching the food?
We are struggling with using the usv32 avid armor chamber vac and Mylar bags with ziplock tops.
If you can't get it to seal, just use the impulse sealer while the bag is still vacuumed
I also had trouble sealing it. I just sealed them about 4 times in a row on the same area. Harvest right never answered my question. I have it set at #8. That's the highest and hottest, I believe.
Thanks and great video, do you have any recommendations for the absolute best brands available in Canada for non freeze dried grain storage such as oats and white rice? Would you recommend silica gel packets on top of oxygen removers?
They do two separate things. One is for moisture and one is for oxygen. If your food is properly freeze dried, you do not need silica packets. This video will be helpful for you ruclips.net/video/zeWeV9rpSaw/видео.html
@@live.life.simple. ok thanks, the grains im storing are not freeze dried thats why i was thinking the silica would be a good idea.
Thank you for all the wonderful videos. Question: I have freeze dried freshly picked blueberries.They turned out amazing, but I have about 10 blueberries per tray that are still soft. They feel like soft leather. So I decided to give it a lot more extra time for a total of 45 hours processing. But a few of the berries are still soft. So then I decided to not pack the tray and just do a single layer. But the same thing happened. And I am using the ‘Frozen Right roller berry’ tool to puncture them. Any thoughts?
I just freeze mine before freeze drying. This breaks them open and still allows you to fd them whole
@@live.life.simple. for my second batch, I froze them for 2 days before freeze drying. Same result. Humm…
skin needs to be split to let moisture out
VT
Does the aluminum layer come into direct contact with the food?
No
Any chance you will ever have quart resealable bags without the writing on them? For those that sell products they are not attractive even if you put a custom label on them.
Would love to give you my business but this is a down fall for me.
Maybe a dumb question, but how does oxygen get through a plastic shrink (or cryovac) bag?
Thank you
Do you mind sharing what company printed your bags? I need to get some made for my business
Minimum order is in the 10,000s 😅
Could you give some tips on using the avid armor sealer? We purchased it using the 10% you offer. We are still a little confused and have had a mason jar explode out in.
Thank you!
I also had a mason jar explode. I quickly realized that I tightened the ring. Don't do that! Just put the lid on and barely screw on the ring. Once it is sealed, then tighten the ring.
If your jars are exploding you are leaving them in too long. Watch the pressure gauge on the front
Where do find the food funnel on a stand used in the video?
Super helpful. Thanks for educating this newbie.
You got it
Can you recommend a place for printed mylar bags I can't find anywhere and would love to have some for my family/
They usually require an order of 10,000 or more. There is not an economical option unfortunately
Is the aluminum prone to leaching through the Mylar? Is Mylar truly The best for food storage?
Glass is about your only other alternative. You can do #10 cans as well
I don't want food especially flour coming anywhere near aluminum or plastic. What if I put the food in a paper bag tightly, vacuum seal in plastic bag, then Mylar bag with oxygen absorber?
I store my Mylar bags in totes, can the totes be stored in non climate controlled buildings? (No heat/air conditioning)
can you use foodsaver bags?
I am new to freeze drying. I did apple slices and put them in harvest right mylar bags with an oxygen absorber about a month ago. I opened one of the bags this weekend and the slices were now soft (not super dry and crispy like when I put them in the bag) and all stuck together. Is that normal? If not, what did I do wrong?
That's not normal. I just finished eating a jar of them myself tonight. They were from 3 yrs ago, and were hard and crunchy, yum. You might have gotten some moisture in your bag at some time. You also have to make sure there is no moisture left in them when you take them out of the machine. It helps to have a little moisture meter, too.
@2farms I had the same thing happen to apple chips I bought from Costco. I took the large bag and broke it down into individual serving sized bags and vacuum sealed the bags. A few months later the apples were soft and appeared to have pinhead sized white speckles which I assume was a type of mold or bacteria, I’m not sure. I nervously took a risk and tasted them, they tasted fine but they had softened more like a dehydrated apple than a freeze dried crisp chip like they were before. I’m trying to determine if I should attempt to dehydrate them or throw them out. I feel I’m still inexperienced when it comes to food storage and am not really sure of what is safe to repackage or what signs indicate the food has become unsafe to consume. I know the LDS Cannery sells #10 cans of apple chips for long term storage, so I know it’s not the product but rather my packaging method that failed with the apple chips. You can buy food grade desiccant packs to help keep the food dry in addition to oxygen absorbers but personally I’m more concerned about food safety and I can’t seem to find clear information on what dangers to look out for. I especially don’t want to go to the effort and expense just to have it all go to waste.
As a side note, I purchased the mason jar attachment for my vacuum sealer and used it to dry can several types of products a few years ago and had recently opened a jar of Biscoff cookies I repackaged back in 2019, they were as crisp and fresh as the day I put them in the jar. So that may be an option to consider as part of your food preservation methods. Best wishes 😊
What do you recommend for wet food like sauces and curries?
For freeze drying them or just bagging in mylar?
@@live.life.simple. for both bagging and refrigeration and deep freezing.
@@sachinthapliyal007 if you aren't storing long term, food saver type mylar is less expensive and can be heat sealed
I need 5 gallon mylar bags for food storage too. Any ideas on how to make sure I'm purchasing real quality mylar bags?
PackfreshUSA. They make quality bags. We order bags exclusively from them, and have never had a problem. Anytime we order from someone else we end up with poor quality, holes in the bags, etc...
@@darkpixel2k Thank you for the source and recommendation! I'll check them out 🤗
@@darkpixel2kI was just going to recommend this online vendor! Had the same experience with Amazon Sellers. I only noticed the small holes when it was dark and had a front light on and saw light pin holes! So I sourced out from another channel. PackFreshUSA! Only way to go or this channel!!!❤️
I've ordered mylar bags and oxygen absorbers from 3 different companies in the past. I'm not a freeze dryer user but I've had great experience, quality and pricing with Wallaby overall. I'm sold on their products.
Can someone tell me how to find videos 1 and 2 in this series? I can't seem to find them.
ruclips.net/video/ODC7zt8gX8k/видео.html
ruclips.net/video/BdoWgyRuzYU/видео.html
Where are the HR bags made? I can’t find it on the box.
I would have to assume China as 99% are
I would like to know where he gets his spacer's for the trays..........
Www.freezedryingsupplies.com
i opened a mylar bag of peaches and another of cherries because the bags felt soft instead of crunchy. the fruit was dry but soft. is it ok?
Lots of variables here, but if in doubt, throw it away. Next time, you can weigh the product when done and add more dry time. At the end of that cycle, weigh again. Repeat if necessary until the weight is the same. That will tell you if all water has been removed.
@@live.life.simple. oh, thank you.
Anyone know how I can vacuum seal 5 Gal Mylar bags - contents are flour and Rice. 😊
Well that would be tricky! If in a bucket as well, using a hair straightener squish all air out and use appropriate oxygen absorber!
So if the bag being clear allows light and oxygen to get in, how are pinholes and folds totally okay?
There are 2 layers: Mylar (clear) and metal layer. The metal layer can get pinholes but does not mean the Mylar (clear part) is compromised. Mylar is one of the most flexible, durable and tough stuff known to man. A tiny amount of light is not going to ruin your food and it would still not be allowing oxygen. Hope this helps
What about wallaby brand
What about the aluminum being toxic ?
We have been told drinking out of aluminum cans contribute to dementia.
How would these bags be different?
The aluminum does not heat seal, so the mylar is the lining of the bag to allow it to be heat sealed. The food is not in contact with the metal, it’s in contact with the mylar.
aluminum cans are plastic lined from what I understand. the metal doesn't touch the food. when you drink from a pop can and taste metal it's from your lips touching the lid.
For very long term, #10 cans are probably the most practical and effective at protecting the food. I wonder if your channel, being a dedicated freeze drying channel that often talks about long term storage, will ever get into this? It might get a little strange if you never cover this aspect of freeze drying.
For my situation, #10 cans are not practical. Freeze dried food, once opened needs to be rehydrated or used somewhat quickly in most cases. I see the use for #10 cans in some scenarios, but for most things, I don't see using them for freeze dried food.
@@live.life.simple. Thank you. My point is that the industry doesn't consider mylar bags as a realistic option for 25 years or longer so if one is going to say 25 years or longer, #10 cans should probably be mentioned in this regard.
wheres the link for your mylar bags?
www.freezedryingsupplies.com
I Hear Ya! Those, Not namebrand, nose / snot wipes don't get the job done...
What about Wallaby?
I do not have experience with them
I bought some pouches! They work!
Do you offer any other sizes
We just offer this size at this time
How do I get to your store?😊😊
Also.. will my food saver seal be good enough to seal the bags?
Www.freezedryingsupplies.com
You have to make sure your model will seal 5 or 7 mil mylar
Why do all freeze dry video dudes where hats indoors?
male pattern baldness
@@live.life.simple. Thanks. I guess I won't be getting a freeze dryer if it will cost me my hair.
Does the aluminum foil touch the food at all? This is a very important question because aluminum is a type of metal that leaches into the food it comes in contact with. And the bad part is, it crosses the blood brain barrier and wreaks havoc with your brain. Would you please research this and get back to me.
Where to buy the real Mylar bag webbsite?
www.freezedryingsupplies.com
I purchased your bags and
2 out of 8 bags failed. Not happy.
I have notices OAs are poor quality
Video coming next week on oxygen absorbers