Steve - In the US such juices must be pasturized if they are for resale.
Sally Fallon has said that maximum health effects come from pressed juices and lesser benefits come from centrifugal juicers. (Gersen used a hydraulic press) Introducing oxygen during juicing (ala ACME juicers and any centrifugal juicer) is your worse enemy. Supposedly (I'm told but have not experienced), if you press through a pressing bag directly into a jar and seal that jar before cooling, there will be a minimum if introduced oxygen and darkening of the juice will be postponed by days. Norwalk claims that juices pressed 5 days earlier are still as healthful as on the pressing date because their system minimizes oxidation. About all I know. _Allan PS Can anyone recommend a cheap but effective wheat grass juicer?? >Hi Folks, > >I am looking for a means of value-added processing for a friend's certified >organic vegetable production (farm situated far from decent fresh produce >markets). I have suggested that he looks at commercial vegetable juicing >for cancer patients and others with medical needs. In looking for a large >juicer, the manufacturers recommend a screw type press to extract the juice. >My understanding is that this will give mainly the inter-cellular juices, >but it is the cell juice (intra-cellular) which is required for the healing >process. My questions to anybody who could assist: > >1 Am I on the right track as to which juices are required? > >2 Will a screw type press give the juice which we are looking for? > >3 How would one go about "preserving" the juice while maintaining all the >goodness? A concern is the oxidation which would possibly destroy vitamins >and enzymes etc. Just chilling? I would assume that pasteurising would >kill off all the goodness. I would also assume that the juice should be >bottled in glass. He is looking at supplying patients via a health-shop - >similar type of concept to the CSA... > >Thanks for any assistance. > >Stephen Barrow
