![]() ![]() ![]() She is not only passionate about her health, but she is also an advocate for Brandon Waloff, founder of the Raw Juice Alliance and a member of his The 3 and Under campaign (more to follow).īefore health coach Brandon Waloff became the face of the Raw Juice Alliance, he was the health coach and community outreach manager of an HPP juice company he felt wasn’t being transparent with consumers about the juice they were purchasing. Laura’s life is dedicated to creating non-HPP, cold-pressed juices at her Mass Ave storefront and juice truck. The high pressure inactivates certain microorganisms and enzymes in the food, which slows the deterioration of foods by stopping the chemical activity caused by microorganisms.”īecause raw juices contain microorganisms that can cause the product to go bad after about three days, most non-HPP juice is sold very close to where it is made-another great reason to eat and drink local.Īccording to Laura Beatus of Natural Born Juicers of Indianapolis, “Current labeling laws make it difficult for the new juice consumer to understand what they are really drinking.” Exposure times range from a millisecond pulse to a treatment time of over 20 minutes. It preserves and sterilizes food by applying very high pressure through a water bath that surrounds the product. But what is this and why does it matter? After all, don’t words like “raw,” “cold-pressed” and “fresh” mean all juices are created equal? The answer: No.Īs defined by the juice company Juice Press on its website, high-pressure processing (HPP) is “a non-thermal pasteurization process. Maybe you’ve seen them-signs popping up at your favorite raw juicers touting they sell only “non-HPP” juices. ![]()
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