Our wheatgrass juice is a totally raw, living and biologically active food. This means that it is not only unpasteurized, it has not been irradiated, cold pasteurized, pascalized, high pressure processed, cooked, dried, blanched or anything else that negatively impacts nutrition.
We Optimize Nutrition
Mother nature grows the plants and we make the juice. To make optimal juice, we field grow and flash freeze because:
- This allows us to grow the best possible plant
- We can harvest the wheatgrass at its nutritional peak
- Juice is the form of wheatgrass that you want
- We know that freezing maintains everything you want
- The USDA confirms that frozen food retains freshness, quality, nutrients, enzyme activity, etc. here
While wheatgrass is available in different forms, it is rarely unprocessed and it cannot match the nutritional qualities of our juice. This is because:
- All juice resold in stores is required to be processed with food damaging techniques.
- The tray grown plant juiced on the spot is a nutritional inferior plant
- Powders and tablets are typically heat dried at 900F which destroys sensitive organics
- Cut and bagged wheatgrass will degrade quickly (for example, spinach loses 76% of its vitamin C within 48 hours of being picked)
We Lab Test To Ensure Safety
Biologically active foods like our juice are wonderful provided they are safe. The risk (called a critical control point) is possible contamination from pathogens. We test every juice batch to make sure there are no harmful pathogens. Our testing includes:
- ACC (Aerobic Colony Count)
- Coliforms
- e.coli (Escherichia Coli)
- Salmonella
- Listeria
Freezing Maintains That Safety
The next step is to ensure that even if a contaminant exists, that it cannot grow. Freezing maintains nutrition by dramatically slowing molecular activity. This not only keeps nutrition intact, in the freezer it is impossible for a pathogen to grow into a health threat.
The Compromised Food Chain
DynamicGreens wheatgrass juice stands out as a powerful food in part because it contains all of the nutrition, living organics and non-organics that mother nature imparted to it. Yes, our wheatgrass juice is a complete food and convenient to use; however, its most important quality is that it is completely un-compromised and this differs from almost any other food available.
Generally, we classify food as being in one of two categories. Either it is good for you, or it is bad for you. The vast majority of people have an excellent sense of the difference, understand that you are what you eat and make choices accordingly. Sometimes these are good choices, sometimes bad choices, but our belief is that we understand the differences which makes them informed choices…however, things are not always what they appear. Many foods that have the appearance of being healthy, simply are not.
How Foods Are Compromised In The Pursuit Of Shelf Life
Foods are comprised of two types of elements:
- volatile organics (living elements); and
- non-volatile non-organics (non-living elements such as minerals)
When companies look to produce foods with a shelf life, they focus on controlling the “volatile organics”. This is the portion of the food that will decay and cause it to spoil. It is also the living part of the food, contains thousands of nutrients and is the portion that scientifically, we know the least about. In many cases, control is achieved by destroying the living organic elements of the food. If you are pursuing nutrition from living foods you need to be careful. Fortunately, it is easy as just the packaging alone will provide some indication as to whether or not the food it contains has been compromised. Here are some of the packages you should know about:
High Pressure Pasteurization (HPP or Pascalization)
High pressure is applied in excess of 50,000 PSI and more typically 80,000 to 100,000 PSI. HPP creates known collateral damage to food which includes the denaturing of proteins. Cooking an egg and watching the white turn from a clear liquid to solid white is an example of protein denaturing. In addition, certain enzymes are deactivated, hydrogen bonds are fortified and non-covalent bonds in food are disrupted
Cold Pasteurization / Irradiation
Beware produce that is cold pasteurized / irradiated as indicated by the radura logo. These foods do not spoil, seeds do not sprout and there is no question that the organics elements of the food have been severely compromised. To make matters worse, many irradiated foods exist in our diets today.
Heat Pasteurized
Aseptic folded top packages are used for liquids. Foods in these containers are pasteurized. This means they are heat treated in the interest of destroying microbes. While this makes them sanitary, it also removes the living, volatile organics which are damaged above 108F.
Cooked / Dried
Boxed food have normally been baked, cooked or heat dried to remove moisture content. This prevents further decomposition in the package; however, because the organic elements have been destroyed during the process, only the non-organics remain.
Blast Furnace Treated
Powdered foods are heat treated or flashed by blast furnaces at approximately 900F. Later, they are then put through a device called a hammer mill. The combination of heat and oxidation destroys all but the mineral content of these products.
Cooking & Blanching
Canned products are fully cooked or blanched (which means dipped in hot liquids) and then canned. The canning prevents oxidation of the food and allows it to combine with moisture without spoiling; however, most of the organics have already been destroyed prior to the seal being made.
Your Uncompromised Living Food Choices
Frozen Products
Frozen products such as DynamicGreens Wheatgrass Juice are excellent. In fact, most frozen fruits and vegetables are better than fresh. In the case of our wheatgrass juice, we are able to take advantage of optimal growing conditions. As a result, our wheatgrass starts as a far superior product to wheatgrass grown in trays. Flash freezing keeps the quality of the juice intact giving you constant access to the very best.
In the case of other fruits and vegetables, flash freezing allows the product to be picked at an optimal time and maintained on the spot. Picked food actually degrades at an alarming rate. As it sits and ripens in transit it can lose up to 75% of its organics.Cold environments like your refrigerator slow molecular activity to preserve food. Freezing simply slows it even further without damaging the nutrition, enzymes and organics. The USDA validates this here.
Fresh Fruits And Vegetables
Fresh fruits and vegetables are fantastic. The very best possible conditions are organic (no chemicals / no irradiation), local (no wasted) and consumption within 2 days of picking. Not all of these conditions are normally met so just do your best.When living and uncompromised, these foods contain a full spectrum of organic and non-organic nutrition.
