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ARE ALL JUICES THE SAME?
When it comes to making juice the way you extract the juice can have an impact not only on its taste but also on its nutritional values. There are four primary techniques for making juice. In this article, we will explain how specific methods involving heat can affect the enzymes and proteins in the juice, ultimately affecting its nutritional quality.
Centrifugal Juicing
Many households have this type of juicer because they are affordable and easy to use. These juicers work by spinning a blade at speed to separate the juice from the pulp. While centrifugal juicing is quick, the high-speed rotation generates a lot of heat, which leads to a loss of nutrition. Enzymes and other nutrients, such as vitamins and antioxidants, are very vulnerable to heat degradation during the centrifugal juicing process.
Juicing with Pasteurization
Pasteurization heats juice to 165°F (74°C) to kill pathogens and extend shelf life. However, it can reduce nutrients and turn fructose into high-glycemic-index sugar.
High-pressure processing (HPP) Juicing
Is sometimes referred to as cold pasteurization, which involves storing juice in a plastic container and subjecting it to intense water-filled machine-induced pressure to remove microorganisms. While HPP is a safer alternative to heat-based methods, it does lead to the reduction of phytonutrients, enzymes, and vitamins in the juice but less than during the process using heat.
Cold-Pressed Juicing
Cold-pressed is popular for its ability to retain nutrients from fruits and vegetables. This method involves crushing and pressing produce to extract juice without using heat or high pressure. Thus avoiding heat-pressed juicers, this method allows to keep enzymes, vitamins, minerals, and antioxidants intact in the ingredients.
WHY THE BEST JUICES HAVE THE SHORTEST SHELF LIFE?
At Genie Juicery, we prioritize quality when it comes to our juices. We proudly use the cold-press method, known for its natural and effective juice extraction. However, due to our commitment to delivering the best possible product, our juices have a shorter shelf life compared to other available options at the store.
Why is a shorter shelf life a good thing? It all comes down to preserving the nutrients and taste experience. Cold-press juicing involves extracting juice without the use of heat, ensuring that vital enzymes, vitamins, minerals, and antioxidants remain intact. These essential components contribute to the health benefits of fresh juice and provide a vibrant and refreshing taste.
While it's true that our juices have a shorter shelf life, it's a testament to their exceptional quality. We source the freshest, locally grown produce and carefully handcraft our blends to ensure maximum freshness and flavor. Our small-scale production and minimal use of preservatives further enhance the natural goodness of our juices.
Choosing Genie Juicery means you're not only treating yourself to superior taste and optimal nutrition but also supporting sustainable and local farming practices. We believe that quality should never be compromised, and our shorter shelf life reflects our unwavering commitment to providing you with the very best.
In summary, the shorter shelf life of our juices is a reflection of their great quality and the cold-press method we employ. We invite you to embrace the freshness and goodness of our juices for a delightful experience. Choose quality, choose freshness, and enjoy the benefits of our carefully crafted cold-pressed juices!
