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Worldwide the organic fruit and vegetable juice industry is expanding at a great rate. The European organic juice market has been expanding at over 20 percent a year since 1998, with the German and Italian markets showing the highest growth. This growth is possibly because of the greater availability of organic juices in the supermarket in the last couple of years, making it easier for consumers to choose organic. Organic juices are perceived to be healthier and more natural than conventional juices.

The most popular organic juices by far, are apple and orange.

Fruit is good for you – they are high in nutrients that do everything from build healthy teeth and gums to protect against disease. Organic juices contain high quantities of minerals, bioflavonoids, vitamins, enzymes, antioxidants and other nutrients. Pawpaw, organs, apricots, watermelon, cantaloupe, kiwifruit, and mangoes are all high in beta-carotene, vitamin C, folate, potassium and fibre. The old adage ‘an apple a day keeps the doctor away’, may be true but apples score much lower than most other fruits. Apples are high in fibre and phytochemicals.

Freshly squeezed fruit and vegetable juice

Despite what some labels in the supermarket may say, the only freshly squeezed juice is one that is squeezed minutes before you drink it. Freshly made juices are a great source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes would not work and without active enzymes we could not live. Enzymes are essential for metabolism, digestion, absorbing and converting food into body tissue.

When the body is presented with fresh organic fruit juices it is able to absorb more of the vitamins and minerals than if the fruits were eaten whole, because some of the nutrients are trapped in the fibre which is broken down in the juicing process. The more fibre that is returned to the juice the more the fibre can support proper bowel function.

How to juice organic fruit and vegetables:

  • You need a juicer – there is a large range on the market.
  • Juice only fresh, ripe raw fruit and vegetables
  • If the fruit or vegetable has large or hard seeds, remove the seeds. Remember apple seeds contain some cyanide so be sure to remove them.
  • Most organic fruits and vegetables don’t need to be peeled, unless the skin is particularly hard or strong tasting eg pineapples, kiwifruit, citrus, and pawpaw.
  • Cut the fruit or vegetables into pieces that will fit the juicer. Turn the juicer on and push the pieces through. As the juice is extracted, the pulp will collect in a container, which needs to be cleaned thoroughly after each use.
  • Do not keep the freshly squeezed juice for more than a few hours – it will loose its nutrient content.

Take care to buy fruit and vegetables that are organic, have been picked ripe, and free from bruises.

If the produce is picked green it will lack many of the essential phytonutrients and glyconutrients which the plant releases into the fruit (or vegetable) within 24-48 hours before it is fully ripe. If it is bruised it may have lost nutrients. Make sure the produce is fresh – if you leave it in the frig in the crisper for days, many of the nutrients are lost. For example, broccoli loses nearly a third of its vitamin C content after just 24 hours in the refrigerator.

Not only is freshly squeezed organic juice better for you than shop bought juice, it is better for the environment too.

We have to consider packaging and transport in the benefits and impacts when we make purchasing decisions. Regardless of what kind of container the juice is in, the production and disposal of the container have environmental impacts

From a health perspective the only shop-bought organic juice to consider is one that is in a glass container. Plastic of any kind, even food grade (Recycle 1 and 2) is detrimental to our health and the health of the ecosystem as a whole.

Superfood juices

Noni Juice

What is Noni Juice? Noni juice is derived from the fruit of the Morinda citrifolia tree indigenous to Southeast Asia and Australasia. Traditionally used medicinally by Polynesian cultures, Noni fruit, pulp and juices is used to aid digestive complaints, liver disease, diabetes and menstrual pain. It is now commonly found in juice and powder form. Noni juice, commonly known as Tahitian Noni Juice is also used for its antioxidant properties. The benefits of Noni juice are continuing to be studied. Research into noni juice is ongoing to discover possible benefits and possible adverse reactions.