Traditional juices vs. living juices

The concept of living juice was first introduced by Dr. Norman Walker (1886-1985). He found that traditional high-speed juicers destroyed the "life element" of fruit and vegetables by subjecting them to heat from metal cutting blades and high speed centrifugal rotation. This was because any heat treatment above 46.5 degrees Celsius (such as cooking, baking, steaming, pasteurising) destroyed the large numbers of life giving enzymes therefore rendering juice lifeless.

Living Juices uses slow-speed masticating juicers which grind fruit and vegetables and press the juice out of it. These juicers do not expose enzymes to the friction and heat that centrifugal juicers do and so preserve all the "life element" of the juice.

As fruit and vegetables have different healing properties, each Living Juices has a specific therapeutic indication based on the main ingredient or combination of ingredients. However, any variety of raw fresh Living Juices drunk daily will put you on the road to optimum health.