The concept of living juice was first introduced by Dr. Norman Walker (1874-1983)Dr Walker declared that the enzymes in fruit and vegetables die at temperatures which exceed 50 degrees Celsius. He explained that any juice extractor that used a high-speed blade or centrifuge created friction heat leading to the destruction of enzymes.Dr Norman Walker; a pioneer in the reduction of raw vegetables into their liquid form, demonstrated through his own research the benefits of living juice… “The fibres from fruits and vegetables must be properly triturated… otherwise the vitamins, enzymes and the entire volume of vital elements of the vegetables are not likely to be found in the juice. Like all the most valuable things in life, the vital part of vegetables – that which contains the greatest concentrated value – is the most difficult to reach, being hidden within the fibres.”
When the juice is extracted through a centrifugal action, their effective power is proportionately diminished due to the absence of the vitamins and minerals which are left behind in the fibre… oxidation and heat from friction will tend to spoil the juice in a short time.

However, when properly extracted, the raw vegetable juices are readily and quickly assimilated by the human body and being an organic or live food they regenerate the entire body with surprisingly rapid results.

The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.”

Click on the More Details tab above for The History of Green Power, Green Star, Kempo & Angel Juice Extractors