Florina
03-07-2008, 07:26 AM
Hi,
I am very curious by nature, and also practical. I live in a colder climate, where fresh organic fruits and vegetables are not easy to come by most of the year. I really don't want to move to a warmer climate just to be able to eat right, so I am determined to find alternatives.
How can you preserve homemade juice to keep it "alive"?
1: It seems like powdered so called "superfoods" are popular with raw foodists, so I am wondering if somehow dehydrating your homemade juices (if that's even possible?) will keep the important "enzymes and stuff" preserved within the juice?
2: Or is it possible to do it the other way around?
Dehydrating fresh fruits and vegetables, powder them, and then later on blend them with water to make a "living juice" when fresh fruits and vegetables are not available?
3: Also - how do you check/measure the important "enzymes and stuff" ??
Is there a fairly easy/inexpensive way, like maybe some kind of test-strips, minicentrifuges, nutritional measurement gear or something, you can use in your own kitchen to test the freshness of your juices, pulp, dried fruits/vegetables and powders?
That would actually be ideal, since it would be possible to experiment with different methods of preserving yourself.
4: I see a lot of posts in different forums regarding the loss of enzymes, vitamins and minerals in preserved fruits, but I haven't seen anyone link to any sources or reports. How do you know this, other than mouth to mouth? I'm not really questioning it, since it makes a lot of sense, I'd just like to know more :)
Hope to hear from people who really know about these things, if you're here?
Wishes for great health and longevity for all!
/Florina
I am very curious by nature, and also practical. I live in a colder climate, where fresh organic fruits and vegetables are not easy to come by most of the year. I really don't want to move to a warmer climate just to be able to eat right, so I am determined to find alternatives.
How can you preserve homemade juice to keep it "alive"?
1: It seems like powdered so called "superfoods" are popular with raw foodists, so I am wondering if somehow dehydrating your homemade juices (if that's even possible?) will keep the important "enzymes and stuff" preserved within the juice?
2: Or is it possible to do it the other way around?
Dehydrating fresh fruits and vegetables, powder them, and then later on blend them with water to make a "living juice" when fresh fruits and vegetables are not available?
3: Also - how do you check/measure the important "enzymes and stuff" ??
Is there a fairly easy/inexpensive way, like maybe some kind of test-strips, minicentrifuges, nutritional measurement gear or something, you can use in your own kitchen to test the freshness of your juices, pulp, dried fruits/vegetables and powders?
That would actually be ideal, since it would be possible to experiment with different methods of preserving yourself.
4: I see a lot of posts in different forums regarding the loss of enzymes, vitamins and minerals in preserved fruits, but I haven't seen anyone link to any sources or reports. How do you know this, other than mouth to mouth? I'm not really questioning it, since it makes a lot of sense, I'd just like to know more :)
Hope to hear from people who really know about these things, if you're here?
Wishes for great health and longevity for all!
/Florina