The picture above shows freshly juiced juice versus pasteurized. The claim is that the pasteurized juice kills all the enzymes. What about juicing? Does that also kill enzymes. Let’s take a look.
Enzymes are key proteins found mainly in raw fruits and vegetables used to break down food during digestion and assist in nutrient uptake by the body. Many people seeking to gain and maintain great health opt to juice fruits and vegetables so that the body readily absorbs nutrients consumed through the juice. While it is somewhat common knowledge that processing the raw fruits and vegetables aid in better nutrient absorption without any loss of vitamins and minerals, it is not so clear whether the same processing allows enzymes to remain intact.
Common Enzymes And Known Causes Of Enzyme Denaturation
Protease, lipase, amylase, nuclease, peroxidase, and cellulase are some categories of digestive enzymes. Protease is the essential enzyme that breaks down proteins. The enzyme lipase works to digest all types of fats. Amylase are enzymatic proteins that help break down complex carbohydrates. Nuclease divides nucleic acid to form nucleotides needed for cell energy transport. Peroxidase is an oxidoreductase enzyme that lends electrons to radicals to reduce them to harmless by products. Cellulase are enzymes that break down plant fiber cellulose. Applying heat or strong acids serves to deactivate or denature enzymes. Those within the health and wellness industry consider foods devoid of enzymes as dead foods. Consumption of these “dead” foods is the very thing that those utilizing juicers want to avoid at all costs.
Scientific Study On Enzymes and Juicing
In addition to heat and acids, extreme processing especially by juicing of foods using centrifugal juice extractors like the Breville model juicing machine reportedly destroys enzymatic activity. This assumption gained credibility through the work of Max Gerson. Max Gerson was a German doctor who developed alternative healthcare treatments for cancer and other degenerative diseases based upon dietary changes. His many years of research and applied techniques led him to develop the Gerson Therapy. This health protocol advocated a mainly vegetarian diet, elimination of animal protein, and the consumption of fresh juice. He advocated the use of the hydraulic press juice extractor over the centrifugal juicers mainly because of the results he received from his patients. According to Dr. Gerson, the hydraulic press juicer preserved the enzymes while the centrifugal machines did not. Dr. Gerson died in 1959, but his legacy and Therapy live on at the Gerson Institute started by his daughter Charlotte Gerson.
Recently, Michael Donaldson, PhD of the Hallelujah Acres Foundation sought to shed light on the assumption that the centrifugal juicer deactivated enzymes through a comprehensive scientific research study on the subject. Dr. Donaldson conducted an experiment using eight different models of juicers that included hydraulic press and centrifugal juicer models. He juiced carrots from the same fifty pound bag lot, and tested the amount of enzymes left in the juice after the extraction process was complete. A sample of ten pounds of carrots were mixed together and divided among the eight juicers for extraction. Upon extraction, Dr. Donaldson tested the juice for enzyme content. Each sample was tested for six different types of enzymes, but amylase and peroxidase enzymes were the only ones present in sufficient quantities deemed useful for the test. The final results showed that the hydraulic press juicing machine preserved more of the enzymes than the centrifugal machine. Both enzymes were still present in the juice produced by the centrifugal machines like the Breville model, however, they were present at a reduced level.