This is a question that poses many arguments; some on blogs or websites and others on fan pages and twitter. The arguments on both sides of the question are valid: Should we ever freeze juice? Are we losing too much in doing so? Can we always be near a juicer? As I’ve both witnessed and experienced the retort from a variety of people, I feel it is best to address this question here in the now.
Juicing is both an art and science. Gerson spent decades researching and testing various juices and juice combinations to promote specific results in his patients. Dr. Cynthia Foster also touts the benefits of juicing along side Johanna Brandt (1920′s) and Dr. Ann Wigmore. These people, some physicians, took to foods grown in nature, filled with vital nutrients that enhance the body to let the body do what it is made to do with the right nutrition – repair itself.
Juices are packed with vital nutrients our bodies lack in today’s society. Most of the foods we eat are processed in some form; frozen, cooked, or even cooked and cooked again. In these processes, we lose the value that comes from snapping peas off a vine or uprooting a carrot out of the ground and merely rinsing it off and eating away. Those foods, fresh off the vine, are the most living foods we can find and far surpass the ones we purchase from stores. The option to walk into the garden and bask in living foods is not as common as it once was and we must rely on the foods we have available in the store to nourish our bodies as best as we can while continuously taxing them with more work and schedules becoming stuffed to the brim.
And then we discover juicing.
Juicing allows us to fill our bodies with more vitamins and minerals than we ever dreamed possible – all without becoming full from eating living food after living food. Technology advanced and the machines became more efficient and sturdy, producing more yield from the same amount of food. The abundance multiplied and questions of how to preserve the goodness has been riddled with industrial processing techniques that render living juices, dead. So in our own homes we face the same dilemma – Do we clear our calendars and avoid work so that we can drink juice as it is expressed or do we find the means to balance our desire for health and convenience?
For many people, they will go without juice if they cannot have it fresh and for others, they cannot go without juice. Does freezing juice cause disruption to the living cells? Yes. Does it cause so much damage there is no benefit? No. According to the US Department of Agriculture, next to dehydrating foods below 117°, freezing causes the least amount of nutritional loss in foods. For most vitamins and minerals, the loss comes down to a small 0-10% with the exception of vitamin C. Vitamin C is one of the most sensitive nutrients we have and loses approximately 30% of it’s value when frozen; which is far better than heating it up causing it to lose upwards of 80% of the vitality.
As a Mom and business owner, I don’t have access to a juicer every single time I want something to drink. I also don’t have the time to juice and clean my machine that many times a day, but I do know that I can make informed decisions about the foods and beverages I serve to my children and myself, even if that means I’m freezing some of what I juice for consumption a few days down the road. To me, freezing is a much more viable solution than reaching for a bottle of juice from a shelf that likely sat in a warehouse for months after the fruit was plucked from a tree weeks before.