Living juice retains the integrity of minerals and enzymes.
There are many bottled juices available on the market today. One of the problems with these is that the valuable nutrients are lost during the juicing process which is then artificially supplemented after the reconstitution process. The result is an acidic, adulterated product which was never ‘cold pressed’ in the first place. Juice bars are also a wonderful way to get a dose of juice. Unfortunately, the consumer has no control over the quality of fruit and vegetable used in either of these cases. Commercial juicers will deliver a fast juice, but the faster the juicer, the more air sucked in and the more degraded the quality of your juice. You will have noticed the amount of froth on the top of the glass. The more froth, the more you can be certain that the juice in the glass has been subjected to a whirlwind and therefore oxidisation has occurred.
If you make your own juice and drink it fresh, you will have control over the quality of the fruits and vegetables you are consuming, and in many cases you will save money. Your local Farmers’ Market is a great place to buy fresh, inexpensive and often organic produce. By juicing at home you can save hundreds of dollars a year. For example, you can grow an entire tray of wheat grass (yielding 10-12 shots) for the same price as you pay for a 30ml shot of wheatgrass juice.
Juices can flush toxins from your body, are good for your weight, heart, circulation and overall well being.
Why drink living juice?
The concept of drinking living juice was first introduced by Dr. Norman Walker. Walker declared that the enzymes in fruit and vegetables die at temperatures which exceed 42 degrees Celsius. Walker explained that any juice extractor that used high speed blade or centrifuge created friction heat leading to the destruction of enzymes.
‘Living juice’ retains the integrity of minerals and enzymes. Similar to whole fruits and vegetables, the juice extracted by the gentle crushing of the cell wall (without exposure to massive amounts of air which is sucked into centrifugal juicers), is alive with all that is needed to keep the elements alive. Living juice produced by slow crushing is nutritionally far superior and will last for up to 48-72 hours in a refrigerator.
The first living juicer
In 1930 Dr. Norman Walker designed the ‘Norwalk Juicer’, and this machine is still available today, selling for approximately AUD$5,500.00. Until the early 1990’s the Norwalk remained the only machine that produced a living juice. After Walker retired, Max Gerson took over his work and enjoyed success for his achievements using living juice therapies for people with cancer.
Now, modern cold press juicers have mostly replaced the old style Norwalk Press Juicer, as the cold press juicers are smaller, lighter, quieter, easy to operate, easy to clean and are less expensive.
Juices contain no saturated fats or added sodium and can be helpful in lowering your cholesterol.
Dr. Norman Walker
Dr. Norman W. Walker was born in 1867 and is believed to have died in December, 1985, however reports of his age vary between about 99 and 121. In either case, he lived to be at least 100 years old on a diet of mainly raw foods and juices.
Dr. Walker’s interest in diet and health began before the turn of the 20th century where, as a young man in London, he became seriously ill from over-work and was cured through a change of diet.
In 1910, Dr. Walker established the Norwalk Laboratory of Nutritional Chemistry and Scientific Research in New York, and thus began his important contributions to a longer, more active form of living.
Around the age of 50, Dr. Walker developed severe cirrhosis (hardening) of the liver and nearly died. At the suggestion of Dr. H. William Baum, a chiropractor in New York City, Dr. Walker rejected the standard medical regimen and fasted on pure water and, by the third day had largely recovered. That led him to a diet of mainly salads, fruits, and vegetable and fruit juices. The discovery of the therapeutic value of fresh vegetable juices was a pivotal achievement that has since been of tremendous benefit to a multitude of people (there have been countless testimonials). Detoxifying the body via cleansing the colon was another practice he vigorously promoted.
In 1930 Dr. Walker developed the Triturator Juicer, which is still being sold today. Known as the Norwalk juicer, it triturates the fruits and vegetables and then uses a hydraulic press to extract the juice, leaving behind an unusually dry pulp.
Besides being one of the world’s foremost leading nutritionists, throughout his career Dr. Walker wrote a number of books on juicing, nutrition and health that are still being printed and sought after.