Pulp and Fiction
Not all coldpressed juicers are built the same. As such, the composition of fiber in juice will vary depending on the type of juicer used for extraction. The level of insoluble fiber, which slows down the
Pulp and Fiction
Not all coldpressed juicers are built the same. As such, the composition of fiber in juice will vary depending on the type of juicer used for extraction. The level of insoluble fiber, which slows down the release of fructose into the bloodstream, is very important for a successful cleanse. Your typical consumer brand juicer emulsifies the pulp and ions into smaller particles that all pass through the mesh. Emulsified pulp is not the same as insoluble fiber.
Most commercial juice presses operate in the same manner. The produce is emulsified then pressed through a tight mesh for extraction. This too is problematic as the insoluble fiber gets trapped behind and is not extracted. The integrity of the ions, too – which houses the fiber, vitamins, minerals and live enzymes – is compromized during the emulsification process, separating the soluble and insoluble fiber and shortening the life of nutrients.
There is only one type of cold press juicer that both separates the pulp, without compromising the integrity of the ions, and allows soluble and insoluble fiber to remain intact during juice extraction. Twin gear masticating juicers do that, and are available for both consumer and commercial applications.
Pulp is used for building materials and paper. No matter how challenged your digestion may be, juicing is the definitive way to maximize the absorption of vitamins, minerals and amino acids. Juice has soluble fiber which also reduces cholesterol. Pulp on the other hand minimizes nutrient absorption as food travels through the body and out! But if you want low glycemic, nutrient dense juice, that is live for up to 7 days, you will need juice devoid of pulp and loaded with fiber – both soluble and insoluble. You will need juice extracted with a twin gear masticating juicer.
The HPP Misinformation
HPP or High Pressure Processing goes by a number of different names. Pascalization, High Pressure Pasteurization, HHP or high hydrostatic pressure. All of which are a method of sterilizing food. This kills living organisms both good and bad (pathogens) without altering the taste of the food, unlike that which occurs with traditional pasteurization methods. Consequently, food pasteurized by traditional methods too maintain their nutrients, minerals and vitamins, but taste much different, which requires the addition of synthesized chemicals for palatability.
What are good organisms? Aside from the good bacteria that form our gut micro flora, the fresh, cold pressed juice itself is alive too, until it is steralized. Pathogens feed on good bacteria and other living organisms. Pathogens exist in the air. In high concentrations our bodies are unable to contain and expel pathogens efficiently which causes desease. Pathogens in the air trapped inside the packaging of unpasteurized food multiply exponentially, making it important to consume fresh products early. Steril food may still have nutrients but lack 2 essential components necessary for optimal health and nutrient absorption. We already mentioned the lack of good bacteria for gut microflora. The second is live enzymes. Live enzymes are the catalyst (vehicle) in which nutrient are transferred and absorbed by the body.
Fresh cold pressed juice that is pascalized ceases to be live and lacks the corresponding enzymes required to metabolize nutrients by the body. Some may argue that HPP does not affect the good bacteria responsible for a healthy gut microflora or live enzymes. Even if that were so, HPP does not extend the life of living organisms. It only allows the product to sit on the shelf longer with acceptable pathogen levels for consumption. The organisms will continue to deplete normally if not more rapidly. Once the product is no longer living, it is not worth the the high price tag. As some HPP juice products have 20 to 60 day expiry dates, it is important to know when it was first extracted. For the most part, this information is not made available to the consumer.
For some understanding of the timelines required to get the product to the consumer we start with the extraction date. HPP machines cost in the millions of dollars. Most juice companies do not have access to this equipment in house. Therefore, the freshly extracted juice must be transported to another facilty where it is pascalized. This may add another day before it is shipped to a store. Typically, it is on day 3 that the juice is available for the consumer to purchase. Our experience shows that fresh juice lasts between 3 to 7 days depending on the type of cold pressed juicer utilized for extraction, 3 being the norm. That means, by the time you are consuming the HPP juice it already ceases to be live.
There’s one more bit of misinformation. To further obscure the lines between fresh and sterilized, marketers have introduced an acronym CPP, to mean cold pressed process. Sounds a lot like cold pressed juice. Thusly, they can interchange CPP and HPP, making the consumer believe that HPP and cold pressed go hand in hand. In fact these are completely different and stand alone processes. We want co