Often we get asked about how the wheatgrass and broccoli sprout juices can have two months shelf-life when they haven't been pasteurised or otherwise treated. It's an obvious question to ask, and one that has a nice easy answer.
The enemy of all food that one tries to keep is effectively the air. With air comes bacteria and more. Once these little critters have found their way into the food, their intention is to make it their home, to breed, and therefore ultimately the food will go "off". If we exclude this air during the packaging process, then the risks are removed.
Removing the air from what appears to be a flimsy little sachet is clearly not straightforward, and not without the occasional problem. One has to extract all the air, and then be able to seal the sachet, all without fresh air re-gaining entry. The producer of the juice, Michael Reynolds, has achieved this by using a process called High Pressure Pasteurisation. This excellent solution isn't cheap, but it delivers what's required.
There is no doubt in my mind that this process will catch on in a much greater way as years go by - as will our juice! Why would we want to persevere with the current pasteurisation process which simply destroys and mutilates many nutrients? Our bodies don't want to have to go to the effort of de-coding some spaghetti of pieces that we throw at our digestion. The more natural and pure, the easier that the digestive process is, and the better utilised if the nutrients will be.
Here is an article on the process. http://bit.ly/sjcACD
