People prefer juices sold in supermarkets because it is easily accessible. But did you know that packaged juice are sold in concentrates and may contain artificial fructose, which gives it higher fructose levels than fresh fruit juice and cause harmful effect on your health? Packaged juice contains almost no phytochemicals, the 7th nutrient that is an effective anti-aging factor or enzymes, which are more important to our health than vitamins and minerals.
Furthermore, it has a higher teeth decay rate than carbonated beverages, posing a serious danger to dental health. The acidic property of the fruits used as ingredient in store-bought fruit juice has adverse effect on teeth decay.
Check out the TV3’s season 2, Ep 1 about store bought juice on the below link;
The method with the lowest loss of nutrient is to hand-squeeze the fruits and vegetables directly by using a squeezer.
However, it is difficult to produce a lot of juice with this method since it has to be directly squeezed by hand. It is also limiting in that only fruits such as orange and lemon could be juiced this way and fruits and vegetables such as celery, carrots and apple cannot be juiced in this method. It is difficult to produce a lot of juice using a grater and this method cannot be used for hard fruits and vegetables and ones with low juice content.
It is easy to make juice with a mixer, but friction heat and impact from blending and mixing process at high-speed rotation could destroy nutrients in fruits and vegetables. Furthermore, the juice is rapidly oxidized during the mixing due to aeration, which may destroy nutrients and change the taste and smell of the ingredients. Also, since only the pulp could be used in this method, fruits with seeds and thick skins and vegetables high in fiber cannot be juiced in this way.
When juice is blended with high-speed juicer, it is more beneficial than the mixer in that the whole entire ingredient is pulverized but it also destroys the nutrients contained in fruits and vegetables and changes the taste and smell of the natural ingredient by applying a lot of stress throughout the juicing process (friction heat and impact)
A simple experiment could show enzyme presence (catalase) in Hurom juice and store-bought juice. A mixure of waste materials (oxygen free radicals, hydrogen peroxide) that causes various diseases was added to Hurom juice and store-bought juice. Hurom juice mixture lightened in color and formed a layer of foam produce by the decomposition process of the waste materials by enzyme catalase into water and oxygen, but there was no change found in store-bought juice mixture
“Hurom” is the result of the study for juicing method that squeezes the whole fruit with seeds and skins to avoid wasting ingredients and produces juice with no nutrient loss, just like hand-squeezed juice.
Hurom’s screw applies continuous pressure at slow speeds, producing a similar effect as hand-squeezing method. It minimizes loss of nutrients and avoids aeration to decrease the oxidation of ingredient. Live enzymes are weak to heat and are easily denatured, but there is almost no change in enzyme concentration in a comparison between fresh fruit cells and Hurom juice. Furthermore, since the juice is obtained from the entire fruit, it also extracts nutrients in the seed and skin that is difficult to intake in raw form. It is also easy to take the recommended daily amount of fruits and vegetables with a single glass of Hurom juice.
Hurom removes some fiber to increase the absorption of vitamins, minerals, enzymes and bioactive substances required by our body. Hurom preserves the natural taste, smell and color of fruits and vegetables by juicing with steady and slow application of pressure.