The Juice Kitchen | Raw, Organic & Never Pasteurized
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What makes us different?

Raw, Organic & Never-pasteurized or HPP (High Pressure Processed)

It’s so simple! The Juice Kitchen believes the only way to truly nourish our bodies with the best juice that our planet has to offer is to source only certified organic and raw ingredients and never, ever pasteurize or subject our cold pressed juices to HPP (high pressure processing), both of which would destroy vital nutrients and enzymes essential to our health.

The benefits of organic produce are fascinating!

Organic produce contains fewer pesticides

Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.

Organic food is fresher

Organic food is fresherbecause it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.

Organic farming is better for the environment

Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.

Organic food is GMO-free

Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to beresistant to pesticides or produce an insecticide.

How your food is grown or raised has a major impact on your mental, physical and emotional health as well as the environment. Organic foods have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.

If we want to feel alive, we must eat what is alive! For we are living beings
-Atif & Megan, The Juice Kitchen Founders

Never Pasteurized & Never subjected to HPP (high-pressure processing)

Pasteurization is the process used to heat juices to a specific temperature for a set time. The goal is to kill potentially bad bacteria. The problem with pasteurization is that it kills all the beneficial bacteria we call probiotics as well as damaging the vitamins, minerals and denaturing the proteins leading to some of our health issues. Pasteurization and HPP denature foods. They alter the chemical structure of food, make fats rancid, destroy nutrients and result in the formation of free radicals in the body. Pasteurization is used on everything from fruit juices to shelled nuts.

HPP (high-pressure processing) is a processing step that extends shelf life and kills at least 99.999% of the microorganisms in juice. When juices are subject to HPP, it contains almost no living microbial content, and has a shelf life of about 30-45 days, instead of raw juice which is normally 3-5 days. Pasteurization and HPP both affect and degrade the nutrient and enzyme content of juices.

The Juice Kitchen does not believe in either of these processes so you always get 100% raw, organic, Non-pasteurized and non-HPP cold-pressed juices.

Why we don’t use Spinach or Cucumber in any of our cold-pressed juices.

Spinach contains an ingredient called …. Which actually inhibits the absorption of other nutrients found in different fruits and vegetables.

Cucumbers are mainly used as fillers in most cold-pressed juices because of their high water content. More importantly, when broken down, cucumbers actually slow down the digestion process and absorption of nutrients.

We only use green apples, which are high in malic acid which stimulates the metabolism and helps to rid the body of heavy metals. When the pulp of green apples is mixed together with the pulp of different fruits and vegetables, the nutrient content of th

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