What is Living Juice?

The concept of living juice was first introduced by Dr. Norman Walker (1886-1985) who invented the original cold press juicer in 1934 known as the Norwalk. Dr Walker discovered that enzymes and nutrients in fruit and vegetables perish at temperatures which exceed 50 degrees Celsius.

Tests performed claim that non-centrifugal juicers produce juice that lasts longer and contains more nutrients. These tests showed that the juice from cold press juicers contains more nutrients; and in fact the Hippocrates juicer by Greenpower contains well over double the beta-carotene and alpha-carotene than the juice from every other juicer in their test… and it lasted longer.

Juice from non-centrifugal juicers tends not to separate, smells fresh and looks palatable even after 48 hours in the fridge, indicating less oxidation.

As a society, we are recognizing that essential nutrition is provided simply by changing our diet to a more simple, plant-based one which easily outweighs the convenience of over processed and fast foods. We are hungry for nutrients, not hungry for food and there is no turning back.

It comes from the ground up. People have the consumer power to ask for change about where their food comes from and how they want it prepared. With this shift, we have seen appliances evolve from mere providers of convenience, to work with nature to release the best nutrients in the food, to save waste through efficiency and save time.

So.. how do cold press juicers work?
Cold press juicers operate at a lower speed which in turn, reduces friction heat, thereby creating what has been termed a a cold pressed or living juice. With a cold press or living juicer, the auger turns slowly at 75 – 160 revs per minute (RPM). The crushing and squeezing action mimics our own chewing action by correctly breaking open the cell wall, releasing the nutrients and organic water content while expelling the insoluble fibre.

You can read more detailed information about ‘What is a Cold Press Juicer’ here.

Additional Benefits of a Cold Press Juicer
As a cold press juicer extracts up to 35% more juice than a centrifugal juicer, it will save you money in the cost of produce. If you spend $50 per week on produce, that is a saving of $900 per year. Over the course of the average 20 year warranty, this equates to $18,000 – unbelievable isn’t it?!
The juicing experience is quieter, cleaning is easier and continuous juicing is possible for around 30-40 minutes
There are some models on the market which are so versatile they can make nut butters, baby foods, pasta, frozen fruit sorbets, bread sticks and pasta.
Vitality 4 Life Approved Product offers long warranties on cold press juicers. The products are fully repairable and built to last a lifetime. You are making a life-long investment – cold press juicers are not a disposable item!

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