!!!!!!Questions and Answers about The Hippocrates Juicer I'm am very confused as there seems to be conflicting information about various Greenpower models. I have seen Greenpower Gold, Greenlife, Greenstar
extractglobal.com.au Fresh Juice Stability Study
BIOlogical Research P.O.Box 1136,Klamath Falls, OR 97601
This brief review of the 72 Hour Fresh Juice Stability Study encompasses: samson juicer gb9001
A. Three of the five juicers used in the study
B. The time period of just post-juicing through the end of the second hour with data collected at the end of each 15 minute period
C. Apples and carrots juiced through each of the three reviewed juicers
D. The parameters - 1. Temperature; 2.pH; and, 3. Carbohydrate index
JUICER SELECTION: The representative juicer types selected for this review include : juicing wheatgrass samson juicer
A. Green Power - a one-step, twin-gear triturating type juicer with magnetic and Far infrared technologies
B. 2-Step Process Juicer - step one is grinding of the produce, and step two includes pressing the juice from the pulp with an hydraulic press
C. Masticating - a one-step, auger-feed type juicer
TIME PERIOD: Most juicer advertisements encourage consumption of fresh squeezed juices just after juicing. It is commonly recognized that many consumers desire to consume their juice leisurely, perhaps taking over an hour. Based upon both manufacturer recommendation and consumer use, this review covers the period of time most generally accepted as common for consumption of fresh squeezed juice. Fifteen minute test periods were established based upon observation of fifty different individuals and their consumption pattern.
PRODUCE SELECTION: Carrots and apples were the produce of choice for this study. Each represents an opposite end of the produce spectrum.
Carrots - a fibrous vegetable that can be difficult to grind without building up heat in the juicer and juice
Apples - a soft, pulpy fruit which is difficult to obtain a pulp-free juice from. samson juicer gb9001
Both are recognized as the most often juiced members of the produce family. Commercial grades of apples and carrots were selected from a grocery-chain store. It was determined that more people would choose a commercial grade of produce to juice due to: : juicing wheatgrass samson juicer
A. Cost
B. Availability
C. Organic status determines no pesticide or herbicidal residues; however, the nutritional profile may or may not be superior to commercial grade
PARAMETERS: samson juicer gb9001
Temperature
Juices are heated by the heat build-up created by the speed of the grinding / cutting / masticating mechanism of the juicer. Heat accumulation in the juice exacerbates:
A. DNA, enzymatic and mineral degeneration
B. Bacteria proliferation
C. Fermentation process
D. More acidic pH : juicing wheatgrass samson juicer
eco healthstart
pH
A higher pH in juice indicates a greater concentration of oxygen present. Minerals such as calcium are more readily absorbed and utilized by the body if they are bound to oxygen. Bio-available minerals are a great part of the reason for consuming fresh squeezed juice. Therefore, fresh squeezed juices need to be as alkaline as possible, and remain that way as long as possible.
Carbohydrate index samson juicer gb9001
Measures both sugar level and mineral solids. The higher the carbohydrate index:
A. The greater concentration of minerals present
B. More complex sugars are present to be used by the body
C. Sweet taste of the juice increases
D. Overall stability of the juice increases
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Carrot : juicing wheatgrass samson juicer
-Juiced through 3 different juicers
-Initial temperature of vegetable prior to juicing - 18.7 o C
Temperature of juice:
just after juicing: at end of two hours:
Green Power: 19.5 o C 20.8 o C
2-Step : 23.8 o C 22.0 o C
Masticating: 21.4 o C 21.2 o C
pH of Juice
just after juicing: at end of two hours:
Green Power 6.14 6.15
2-step: 5.82 5.99
Masticating: 5.90 6.17
Carbohydrate index
just after juicing: at end of two hours:
Green Power 9.0 8.7
2-step: 8.6 7.8
Masticating: 9.1 8.4
Apple samson juicer gb9001
-Juiced through 3 different juicers -Initial temperature of fruit prior to juicing - 15.75 o C
Temperature of juice
just after juicing: at end of two hours:
Green Power: 15.8 o C 16.1 o C
2-Step : 22.9 o C 20.2 o C
Masticating: 17.4 o C 18.0 o C
pH of juice
just after juicing: at end of two hours:
Green Power 4.59 4.25
2-step: 4.10 3.89
Masticating: 4.28 4.20
Carbohydrate index
just after juicing: at end of two hours:
Green Power 13.6 13.3
2-step: 13.4 12.6
Masticating: 13.6 13.0 : juicing wheatgrass samson juicer
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