HPP changes juices by “neutralizing the benefits of live enzymes, probiotics, vitamins, proteins and nutrients that would otherwise be retained in raw, unpasteurized juice.” HPP-treated juice can last up to 45 days, nine times longer than freshly made cold-pressed juice. Not all store-bought juices are made the same way. If you are going to buy juice in the store, the most important thing is to look closely at the label. It's rare, but possible, to find bottled juices marked as unpasteurized or concentrated.
Better yet, look for organic juice if you want to avoid potential pesticide residues. Some stores now offer freshly squeezed juice with a shelf life of a few days. Look for fresh cold-pressed juice, which means it hasn't been processed in a high-speed, high-temperature centrifuge. Fresh juice deteriorates quickly and is best consumed the day it was made.
Freshly squeezed juice is made from whole fruits or vegetables that are pressed or squeezed to extract the juice and is not pasteurized. Cold pressing is a much slower and more exhausting process that results in a juice richer in nutrients and, by conserving part of the pulp, a juice that is richer in protein and fiber is obtained. No water added: Each 33.8-ounce bottle of Kosher Select real lemon juice is made from approximately 40 freshly squeezed lemons. Fruit juice is a 100% pure juice made from fresh fruit pulp or whole fruit, depending on the type used.
Freshly squeezed juices are a great way to consume them, and fruit and vegetable juices with the highest concentrations of antioxidants offer the best protection against damage caused by unstable molecules that are naturally produced in the body. Freezing is the best option to obtain our fresh raw juices without compromising their nutritional integrity and with the convenience of not having to consume all the juices immediately.
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