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What is the Difference Between Pasteurized and Fresh Juices

freshly squeezed orange juice The vibrant flavor of freshly squeezed juice is without comparison.

In order to obtain a prolonged shelf life, the bottled juices must be pasteurized. It is a fairly certain thing. Correct me if I am wrong, but I think that all juices have to be pasteurized if they are to be bottled.  Let us see what the impact of this procedure is on the potential health benefits of the juices?

Pasteurized fruit and vegetable juices have to be boiled to protect the foods against bacterias and other harmful organisms. Along with it, the enzymes and other beneficial nutrients are also destroyed.

I understand the need to ensure that the juices are microbiologically safe foods when sold in a store. I really do. But what happens for instance if you are fasting or you are on a juice only diet?

Make your own juice

making your own juice is always the preferred option

If you are fasting, these juices will be your only source of nourishment. They might be tasty and colorful, but they will be poor in enzymes and vitamins. You need to take live foods to sustain the proper functioning of your organism. Live foods are full of useful substances, as opposed to thermally treated juices where the nutrients have been destroyed.

Some pasteurized juices contain added sugar and water, but even if they are 100 percent natural, they cannot compare to the freshly squeezed juices. The taste is hardly ever close to the natural juices. A freshly squeezed juice will make you experience its live, vibrant substance as it goes down your throat. In my opinion, there is no match for that taste.

freshly squeezed orange juice

The vibrant flavor of freshly squeezed juice is without comparison.

Fresh apple juice possesses similar color to that of an apple. When you cut the apple, its flesh is initially white, only to turn brown after a short period of time. This color change is an indication of oxidation – a process where many of the vitamins and live nutrients change their composition as well after being exposed to air. If the mere exposure of these nutrients to air and light is enough to alter them, what can we say about the more drastic procedures? And what do you think, what is the color of the pasteurized juices?

There can also be found juices that are not pasteurized. They are usually sold in plastic jugs. There is a reason behind it. After some time the content of the jug will start to expand. Owing to the fact that that the process of fermentation has begun, the juice increases its volume. Sometimes the term “cider” is used to denote these fresh (unpasteurized) juices. Fresh squeezed juice is almost always sold in plastic jugs.

If you need to consume pasteurized juices, you should know that you won’t receive the full range of benefits. I use them from time to time, and I have no illusion that they have much of a health value. However, if you intend to shift your eating habits toward a more healthy eating (and drinking) style, there is hardly any substitute for preparing your own fresh homemade fruit or vegetable juices.

3 Comments on What is the Difference Between Pasteurized and Fresh Juices

  1. Lakewood brand juices are one of best juices on the market but they are pasteurized. They say that the nutrients are hardly lost by this process but I don’t know. If you heat anything above 118 degrees, you just killed the food. Fresh juice is the way to go but I recommend brands like Lakewood a juicer is outside your budget.

  2. Hi Lance,
    Yes. You are absolutely right. By far the best way to go is using freshly squeezed juices. Thanks for the comment.

  3. Mike Sanchez // July 13, 2014 at 7:44 pm // Reply

    This is the best article I can find right now on pasteurization and fruits. I love making juices and use apple often as my base. $8 for 10lb of red or 5.5lb of green granny apples at Costco. I go through these once a week mixing them with different veggies (kale, celery, carrots, lemons, banana, spiralina, and fresh mint from the garden). I was about to pickup a batch of apples when I saw in the juice aisle for $8 two gallons of fresh pressed apples, not from concentrate, pasteurized and only ingredient apple juice. I wanted to sign halleluiah! No more juicing! Everything will go in the vitamix! Less cleanup time! Thank-you thank-you! But then thought…crap! what am I losing out on and I see that the benefits of an apple is 10% vitamin C ( if you’re eating it – juicers can forget about 1/2 of that because 1/2 of vitamin C is in the peel. A loss of fiber is agreed from me but if you use the apple juice as a base, I think you can eliminate the juicer and go straight to a vitamix. Thoughts?

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