What Makes Us Different

Our 5 Principles of Juicing

Most juice companies meet at best three of the five juicing principles that we stand by. Our principles are what sets us apart.

We set a new standard in juicing!

“If we want to feel alive, we must eat what is alive! For we are living beings”

—Atif and Megan, Founders

100% Organic, 100% of the time

    It’s so simple! The Juice Kitchen believes the only way to truly nourish our bodies with the best juice that our planet has to offer is to source only certified organic and raw ingredients and never, ever pasteurize or subject our cold-pressed juices to HPP (high pressure processing), both of which would destroy vital nutrients and enzymes essential to our health.


    The benefits of organic produce are fascinating!

    Organic produce contains no pesticides
    Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.
    Organic food is fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often produced on smaller farms near where it is sold.
    Organic farming is better for the environment
    Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.
    Organic food is GMO-FREE
    Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
    How your food is grown or raised has a major impact on your mental, physical and emotional health as well as the environment. Organic foods have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.


    Raw & Never-Pasteurized or HPP (High-Pressure Processed)

      Pasteurization is the process used to heat juices to a specific temperature for a set time. The goal is to kill potentially bad bacteria. The problem with pasteurization is that it kills all the beneficial bacteria we call probiotics as well as damaging the vitamins, minerals and denaturing the proteins leading to some of our health issues. Pasteurization and HPP denature foods. They alter the chemical structure of food, make fats rancid, destroy nutrients and result in the formation of free radicals in the body. Pasteurization is used on everything from fruit juices to shelled nuts.

      HPP (high-pressure processing) is a processing step that extends shelf life and kills at least 99.999% of the microorganisms in juice. When juices are subject to HPP, it contains almost no living microbial content, and has a shelf life of about 30-45 days, instead of raw juice which is normally 3-5 days. Pasteurization and HPP both affect and degrade the nutrient and enzyme content of juices.

       The Juice Kitchen does not believe in either of these processes so you always get 100% raw, organic, non-pasteurized and non-HPP cold-pressed juices.

      Synergy of ingredients backed up by over 100 years of research

        We don’t use spinach or cucumber in any of our juice recipes

        Our juice recipes are made using the same synergistic ingredients used in the Gerson® Therapy which helps heal patients with cancer and chronic disease using thirteen 8oz. glasses of organic juices per day.

        Every day, a typical patient on the Gerson Therapy for cancer consumes up to thirteen glasses of fresh, raw carrot-apple and green leaf juices. Our 1-day organic juice cleanse, which includes six-16oz. juices, is nearly as much juice (only 8oz. less), as is administered in the Gerson® Therapy, which administers thirteen-8oz. juices per day. Each one of our juices contains nearly 2 pounds of organic produce – totaling nearly 12 pounds of 100% organic fruits and vegetables per day. In the Gerson® Therapy, patients take in the nutrients and enzymes from nearly 15 pounds of produce every day, in a manner that is easy to digest and absorb.

        These juices are prepared hourly from fresh, raw, organic fruits and vegetables, using a two-step juicer. The Juice Kitchen uses the same juicer that is used in the Gerson® Therapy, the Norwalk® juicer made by Dr. Norman Walker. This method of juice extraction does not degrade the nutrient density of the organic produce or apply any heat, and yields up to 35% more juice than any other juicer!

        Why we don’t use Spinach or Cucumber in any of our cold-pressed juices

        • Spinach contains an ingredient called oxalic acid which actually inhibits the absorption of other nutrients found in different fruits and vegetables. 
        • Cucumbers are mainly used as fillers in most cold-pressed juices because of their high water content. More importantly, when broken down, cucumbers actually slow down the digestion process and absorption of nutrients and can cause gas and bloating.

        Why we only use Green Apples

        • We only use green apples, which are high in malic acid which stimulates the metabolism and helps to rid the body of heavy metals. When the pulp of green apples is mixed together with the pulp of different fruits and vegetables, it helps to increase the absorption of the nutrients, minerals and vitamins present in the other fruits and vegetables.
        We use the world’s best juice extraction method

          Using organic produce and ingredients that work in synergy to make incredible juice is a great start and how we extract the juice is equally important. 


          Different Types of Juicers:

          The Grind & Press Combination (Best!)


          The Juice Kitchen exclusively uses The Grind & Press Combination method to extract every bit of juice that we can from the pulp. This method of juice extraction yields up to 50 times higher amounts of certain essential nutrients (such as the lycopene in ripe tomatoes or the proanthocyanidin in the seed membranes of grapes, both of which have proven anticancer qualities). 

          Vegetables and fruits are ground, turning them into a fine, juicy pulp. The pulp is then put into a fine woven mesh bag and pressed between two steel plates using as much as 2,000 pounds per square inch (PSI) for extracting the juice’s enzymes from the pulp. Dr. Max Gerson recommended this type of machine above all others.

          This method also results in a much fuller-bodied juice than that produced by other kinds of juicers, is free from pulp and yields about 35% more juice from the same amount of raw produce that might have been put through other juicer machines. Green leafy vegetables offer up even more quantity when processed this way.


          Masticating Juicers (Fair) 

          Masticators chew up the vegetables and fruits and extract their juices in one step. The juice quality is fairly good, but it leaves behind an excessive amount of vegetable and fruit pulp with some of the plant enzymes being left behind in so much pulp. While the juice produced by masticators is richer in nutrients that that from centrifugal juicers (see below), it is less nourishing than what’s acquired from the Grind & Press combination that we and the Gerson® Therapy prefer. Also, a masticating juicer heats up inside its grinding chamber, which damages the enzymatic quality of the juice. 


          Centrifugal Juicers (Poor) 

          By far the most common and least expensive juicer is the centrifugal juicer which is also the least desirable for fulfilling the requirements of the Gerson® Therapy. A centrifugal juicer works by pushing the vegetables and fruits against a rotating disk with teeth that reduce it to a pulp. Centrifugal force then throws the plant pulp against a basket screen through which the juice is strained while the pulp remains behind. There are several problems with a centrifugal juicer. 
          The produce does not get ground finely enough, particularly in the green leafy sort of vegetable.
            The centrifugal force is less effective than the pressing action of other juicers in extracting juice. Such inadequate pressing causes minerals and phytochemicals in the pulp to remain in the pulp; thus, the juice that’s rendered is lower in healing enzymes and other nutrients. 
              Gerson said about the centrifugal juicers: “When the grinding wheel rotates against a resistance with insufficient access of air, positive electricity is produced and induces negative electricity on the surrounding wall. The exchange of positive and negative [ions] kills the oxidizing enzymes and renders the juice deficient.” He went on to say that his patients who utilized centrifugal juicers did not experience healing success with their self-administration of his therapy.


                Blenders are not Juicers! 

                Certain liquefying machines like the Vita-Mix® are powerful blenders but are not juicers at all. They grind the produce into a fine pulp, but they don’t extract its juice. Since there is no reduction of bulk/roughage with a blender to derive the nutrients equivalent to those in 96 ounces of freshly produced organic juice, a person would need to ingest an alarming quantity of produce. It would take nearly 12 pounds of produce each day which is equivalent to the amount of produce used in each day of our organic juice cleanses.


                All juices are made fresh daily at The Juice Kitchen 

                  All of our juices are made fresh every day in small batches in each Juice Kitchen location. We do not have our juices brought in from another facility. Whether you order a custom Build A Juice or any of our popular Juices or Juice Cleanses, they’re all made right in our open kitchen, designed to showcase our cold-pressed juice process. It’s fun and interesting to watch each juice being made!