The efficiency of juicers?

[Juicerguy]

Hello,

I am wondering if anyone here can link me to or knows any solid information regarding the efficiency of juicers as it relates to the nutrients inside of the vegetables or fruits? I am mainly interested in how much of the amino acid content would be left in the juice. I have heard different ideas, but I am wondering if there is anything more solid at all? Any tests ever been done or is there anything documented at all? Thank you people!

[Dirkg]

I have yet to find any studies done on this, but there is a lot of opinion on many different blogs. I would also like to know the effect of heat, oxidation etc which are usually mentioned when considering different types of juicers.

other threads on this -
http://www.rawfoodtalk.com/showthread.php?70872-Do-centrifugal-juicers-destroy-enzymes-NO-THEY-DO-NOT!!
http://www.rawfoodtalk.com/showthread.php?71243-I-just-don-t-understand-the-skepticism-and-criticism-towards-juicing!

[Juicerguy]

Yeah, I am in the process of writing something that could be really helpful to a lot of people and this piece of the puzzle sure would help. That is the thing with a lot of information related to juicing. It is not a new thing, but on the level that people are including into their diets now so much more information is desired by most.

I could say in general it should be this efficient or that efficient, which from the amount I have read would probably be accurate within %5-%10, but to find some study or anything that actually speaks to a found result would be great. I know that the nutrients and amino acids included are pretty much contained within the cell walls of the vegetable or fruit and so by juicing them using whichever juicing method someone is using. Basically you are opening the cell wall generally speaking and releasing the nutrient in the form of liquid juice.

I also know that no matter how dry the pulp is using even the most efficient juicer there is something that will be left behind. In some and probably many cases it doesn't add up to more than somewhere between %10-%25 of the nutrients contained inside of the produce being lost if you drink it as soon as possible after it is made. So I can say with some sense of accuracy that a fresh raw juice would contain %75-%90 of the nutritional content listed for the vegetable or fruit in question, but a more definitive amount sure would be nice.

If anyone knows anything about this at all please feel free to add what you have found or show me where to find the studies that are relevant to this! :) . It would be much appreciated. In time I am hoping to be able to add something of great value to the juicing community as well as many others!

[walnutty]

Look into "The Gerson Therapy".

[Juicerguy]

Awesome thank you walnutty! That is a start. I also found a few other sources now, one including a study by the department of agriculture. Let us hope this has some promise. It looks really good so far and includes info about how juices retain a lot of their soluble fiber and only lose the insoluble. Which I already knew from looking into it and I am sure a lot of people here know about. It is good to see solid studies though and is good to repeat the good word so that others have information to put in their hands when making a decision about juicing. There is so much misinformation out there that has been constantly repeated from uninformed people.

Anyhow thank you for pointing me to the Gerson Therapy as well, it looks interesting all on its own and I will be checking more of that out also!