Treating foods with high pressure rather than high heat or chemicals is a natural choice for better maintaining flavor and nutrients, says biologist Carole Tonello. Carole Tonello likes to start her day with an energy-boosting juice made from raw kale, cucumber and spinach, but her morning rush doesn’t leave time to prepare it from scratch. Instead, the industrial researcher opts for commercial raw veggie drinks that stay fresh thanks to innovative high pressure processing (H