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|  |  | | Cutting Edge Juicing Process | |
Article By Mark Timon, M.S. Clinical Nutrition 08 February 2010 | | Filed under:
bioavailability, grass juice, green foods, production process |  | | Some of you have been asking about how the grass juices used in our products are processed. While of course we cannot reveal the exact nature of the custom equipment designed for our grass juicing operation, it is essentially an enormous stainless steel Norwalk Juicer. The entire juicing process takes place in a cold atmosphere at 35° F, and the special drying process takes place in a cold natural CO2 atmosphere (similar to a vacuum), so that no oxygen is present. The temperature in this special chamber never reaches above “body temperature” 98 ° F, and only takes 7 seconds so there is no degradation at all. Our method is completely unique to the whole industry and uses no heat or oxygen at all. 
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