We’re interested in the rest of the question that was asked. We’re not raw-foodists, but we’ve also been reading Sally Fallon’s writing about extrusion. In the extrusion process, what pressure is the dough exposed to? Also, when you say, “temperatures higher than 100 F,” how much higher? What is the max temperature it is exposed to? Just to clarify the extrusion process that is used by Nature’s Path, please comment as to whether it aligns with the following description of the extrusion process used for foods from Wikipedia: “Extrusion has found great application in food processing. Products such as pastas, breakfast cereals, Fig Newtons, cookie dough, Murujju, Sevai, Idiappam, jalebi, french fries, baby food, dry pet food and ready-to-eat snacks are mostly manufactured by extrusion. In the extrusion process, raw materials are first ground to the correct particle size (usually the consistency of coarse flour). The dry mix is passed through a pre-conditioner, where other ingredients are added (liquid sugar, fats, dyes, meats and water depending on the product being made), steam is also injected to start the cooking process. The preconditioned mix is then passed through an extruder, and then forced through a die where it is cut to the desired length. The cooking process takes place within the extruder where the product produces its own friction and heat due to the pressure generated (10–20 bar). …” Thanks!