Fresh Juice Stability Study
This is a summary of the full study focusing on low RPM juicers like those I recommend, and the time period up to 72 hours after juicing - remembering that ideally all juices should be consumed immediately after juicing or within a few minutes thereafter. The representative juicers used in this review include:
- Green Star / Green Power Gold - a popular twin-gear triturating type juicer that also used magnetic and infrared technologies
- 2-Step Hydraulic Press Juicer - in step one you grinding up the produce, and then use a hydraulic press to squeeze the juice from the pulp. The costly Norton juicer is an example of this method.
- Masticating/Samson Type - a one-step, single auger-feed type juicer similar to Omega, Samson and other low RPM juicers
TIME PERIOD: Most raw foodists prefer consumption of their fresh squeezed juices just after juicing. It is not unusual, however, to some people to take over an hour. This review covers the period of time most accepted for consumption of fresh juice. Fifteen minute test periods were established based upon observation of fifty different individuals and their consumption pattern.
PRODUCE SELECTION: Carrots and apples were the produce of choice for this study. Each represents an opposite end of the produce spectrum.
Carrots - a fibrous vegetable that can be difficult to grind without building up heat in the juicer and juice
Apples - a soft, pulpy fruit which is difficult to obtain a pulp-free juice from.
Both are recognized as the most often juiced members of the produce family. Commercial grades of apples and carrots were selected from a grocery-chain store. It was determined that more people would choose a commercial grade of produce to juice due to:
A. Cost
B. Availability
C. Organic status determines no pesticide or herbicidal residues; however, the nutritional profile may or may not be superior to commercial grade
PARAMETERS:
Temperature
Juices are heated by the heat build-up created by the speed of the grinding / cutting / masticating mechanism of the juicer. Heat accumulation in the juice exacerbates:
A. DNA, enzymatic and mineral degeneration
B. Bacteria proliferation
C. Fermentation process
D. More acidic pH
pH
A higher pH in juice indicates a greater concentration of oxygen present. Minerals such as calcium are more readily absorbed and utilized by the body if they are bound to oxygen. Bio-available minerals are a great part of the reason for consuming fresh squeezed juice. Therefore, fresh squeezed juices need to be as alkaline as possible, and remain that way as long as possible.
Carbohydrate index
Measures both sugar level and mineral solids. The higher the carbohydrate index:
A. The greater concentration of minerals present
B. More complex sugars are present to be used by the body
C. Sweet taste of the juice increases
D. Overall stability of the juice increases
Carrot
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Temperature of juice:
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just after juicing:
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at end of two hours:
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Green Power
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19.5 o C
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20.8 o C
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2-Step /Hydraulic Press
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23.8 o C
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22.0 o C
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Masticating/Samson Type
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21.4 o C
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21.2 o C
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pH of Juice
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just after juicing:
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at end of two hours:
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Green Power
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6.14
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6.15
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2-step/ /Hydraulic Press
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5.82
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5.99
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Masticating/Samson Type
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5.90
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6.17
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Carbohydrate index
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just after juicing:
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at end of two hours:
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Green Power
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9.0
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8.7
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2-step/ /Hydraulic Press
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8.6
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7.8
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Masticating/Samson Type
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9.1
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8.4
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Apple
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Temperature of juice
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just after juicing:
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at end of two hours:
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Green Power
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15.8 o C
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16.1 o C
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2-Step / /Hydraulic Press
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22.9 o C
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20.2 o C
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Masticating/Samson Type
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17.4 o C
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18.0 o C
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pH of juice
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just after juicing:
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at end of two hours:
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Green Power
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4.59
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4.25
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2-step/ /Hydraulic Press
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4.10
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3.89
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Masticating/Samson Type
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4.28
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4.20
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Carbohydrate index
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just after juicing:
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at end of two hours:
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Green Power
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13.6
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13.3
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2-step/ /Hydraulic Press
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13.4
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12.6
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Masticating/Samson Type
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13.6
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13.0
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STUDY SOURCE:
BioLogical Research
P.O. Box 1136
Klamath Falls, OR 97601
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