72-Hour Fresh-Juice Stability Study

BioLogical Research P.O.Box 1136, Klamath Falls, OR 97601[[[NOTE: check capitalization of Biological Research. Here it was BIOlogical. Elsewhere it's BioLogical.]]]

This brief review of the 72-Hour Fresh-Juice Stability Study encompasses

• three of the five juicers used in the study
• the time period from just post-juicing through the end of the second hour, with data collected at the end of each 15 minute period;
• apples and carrots juiced through each of the three reviewed juicers;
• the parameters: 1. temperature; 2. pH; and 3. carbohydrate index.

JUICER SELECTION:
The representative juicer types selected for this review include

• Green Power... a one-step, twin-gear triturating juicer with magnetic and far infrared
  technologies;
• a 2-step process juicer... step one is grinding of the produce and step two includes
  pressing the juice from the pulp with a hydraulic press;
• a masticating juicer... a one-step, auger-feed type.

TIME PERIOD: Most juicer advertisements encourage immediate consumption of fresh-squeezed juices. It is commonly recognized that many consumers desire to consume their juice in a leisurely manner, perhaps taking over an hour. Based upon both manufacturer recommendation and consumer use, this review covers the period of time most generally accepted as common for consumption of fresh-squeezed juice. Fifteen minute test periods were established based upon observation of fifty different individuals and their consumption patterns. [[[NOTE: No 15-minute intervals are cited below, so I suggest either eliminating this sentence or changing to the following: Fifteen minute test periods were established to closely monitor changes in the juice, but are not detailed here. Full data available upon request.]]]

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 from which it is difficult to obtain a pulp-free juice.

Both are recognized as the most frequently 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.[[[NOTE: Item C doesn't seem to make sense, since "commercial grade" is usually not organic. Suggest striking C or clarifying its intent. You can also eliminate the list and append the following to the paragraph above: cost, availability and organic status (no pesticide or herbicide residues; however, the nutritional profile may or may not be superior to commercial grade). If eliminating Item C, append only: cost and availability.]]]

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. bacterial proliferation
C. fermentation process
D. more acidic pH

pH

A higher pH in juice indicates a greater concentration of oxygen. Minerals such as calcium are more readily absorbed and utilized by the body if
they are bound to oxygen. [[["bound to oxygen" seems to be a misleading statement. Minerals in juice are not oxides, but mostly organically bound. This statement implies that the minerals are chemically reacting with oxygen in the water of the juice.]]] 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
[[[NOTE: suggest the following grammatically correct formulation for the above list:

Carbohydrate Index

This measures both sugar level and mineral solids. The higher the carbohydrate index,
A. the greater the concentration of minerals;
B. the more complex sugars present to be used by the body;
C. the sweeter the taste;
D. the greater the overall stability of the juice.]]]

Carrot

Juiced through 3 different juicers
Initial temperature of vegetable prior to juicing - 18.7 o C

Temperature of juice [[[NOTE: In reader's mind, juicer has no control over temperature after juicing, and no reasons are given here as to why it might. So, I suggest eliminating the two-hour temperature entries. Also suggest converting to Fahrenheit scale in this review, because greater differences will show, Americans are more familiar with it, and all the other site references to this study are Fahrenheit.]]]

Apple

-Juiced through 3 different juicers
-Initial temperature of fruit prior to juicing - 15.75 o C

Temperature of juice [[[See note on carrot temp above]]]

[[[NOTE: Average reader may not notice, but it seems odd that pH values would go up after two hours with 2-step and masticating juicers, since deterioration and spoiling from heat should create a more acid condition? Perhaps an explanatory note would help.]]]

Designed by PG Tocci / Gemini Press
webmaster@greenpower.com