Juicer Articles

The concept of living juice was first introduced by Dr. Norman Walker (1886-1985).

Dr Walker declared that the enzymes in fruit and vegetables die at temperatures which exceed 50 degrees Celsius. He explained that any juice extractor that used a high-speed blade or centrifuge created friction heat leading to the destruction of enzymes.

Dr Norman Walker; a pioneer in the reduction of raw vegetables into their liquid form, demonstrated through his own research the benefits of living juice…
“The fibres from fruits and vegetables must be properly triturated… otherwise the vitamins, enzymes and the entire volume of vital elements of the vegetables are not likely to be found in the juice. Like all the most valuable things in life, the vital part of vegetables – that which contains the greatest concentrated value – is the most difficult to reach, being hidden within the fibres.”

When the juice is extracted through a centrifugal action, their effective power is proportionately diminished due to the absence of the vitamins and minerals which are left behind in the fibre… oxidation and heat from friction will tend to spoil the juice in a short time.

However, when properly extracted, the raw vegetable juices are readily and quickly assimilated by the human body and being an organic or live food they regenerate the entire body with surprisingly rapid results.

The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.”

A brief history…

1930 Dr Walker designed the ‘Norwalk’ juicing machine; this is still sold today for US$2500. After Walker retired, Max Gerson took over his work and attracted many high-profile patients for his achievements using living juice therapies for people with cancer, including Nobel Laureate Dr. Albert Schweitzer and his family. Until the early 1990’s the ‘Norwalk’ remained the only machine that produced a living juice.

“Eventually I discovered a means to triturate the vegetables almost instantly into a pulp nearly as fine as apple butter, thereby splitting open the interstices of the cells of the fibres, liberating the atoms and molecules. Then, by squeezing the pulp in a hydraulic press, I obtained a virtually complete extraction of the juice, and it’s quality was unsurpassed.”

1993 Mr. Jong G. Kim, won first prize in the Bridge Awards at the Engineers’ Society of Western Pennsylvania in Pittsburgh for his invention: the Green Power juicer. At that time, the model was Green Power Gold – GP-E1503. Mr Kim pioneered the use of magnetic and bio-ceramic technologies in conjunction with the twin gear cold pressed juicer which could also be used as a living food processor. What followed was an exciting time as tens of thousands of people around the world began to gain access to the benefits of living juice and gourmet living foods, which up until then was limited to the few who could afford the ‘Norwalk’ which is suitable for juicing only.

1994 Roger Akins from Vitality 4 Life, who began importing Green Power Gold and later the Green Life and Green Star juicers into Australia.

2000 Roger Akins from Vitality 4 Life and Brian Clement from the Hippocrates Health Institute in Florida, worked with Mr Kim to develop technical improvements and decrease juicing limitations.

Mr. Kim began to understand the importance of juicing wheatgrass without producing excess foam and they worked with Mr. Kim to help develop a juicer which solved the problems of older models, such as the strength of the machine to juice tough root vegetables without causing the parts to crack under pressure. Secondly, the machine was improved by simplifying it. The new Hippocrates by Green Power is easier to clean, smaller and more convenient to use than its predecessors

2002 The Hippocrates juicer by Greenpower is released, following the endorsement of the Hippocrates Health Institute in Florida; a world leader in raw food research. The Hippocrates juicer features a stainless steel locking pin to secure the front end in place; beware of any inferior copies which rely on a plastic locking pin to keep the front end secure.

Nutritionists advise plenty of fresh, raw fruit and vegetables as essential to well-being but we only obtain the maximum benefits when the goodness is released from the fibre. Juicing will provide a highly concentrated nutrient drink. For optimum benefits, the juicer must extract the goodness without destroying vital enzymes through heat.

“The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.” Dr. Norman Walker

There are many advantages of cold press juicers over centrifugal juice extractors, such as their ability to juice everything including all green vegetables, wheatgrass and herbs such as parsley with minimum waste. The Hippocrates juicer works on a gentle crushing and squeezing principle and the living juice extracted from the Hippocrates at a low temperature holds up to 60% more vitamins, minerals and living enzymes.

The Centrifugal Juicer

Centrifugal juicers work by using a flat cutting blade at the base of a rapidly spinning strainer. Heat, static electricity and large amounts of air are drawn in; nutrients are destroyed as oxidation occurs. Essential enzymes in fruit and vegetable juice die at temperatures exceeding 50 degrees Celsius. Any juice extractor using a high-speed blade or centrifuge creates friction heat and destroys vital nutrients. Juicing machines will allow you to take control of the quality of the produce, but extraction methods can still destroy vital nutrients, vitamins and living enzymes.

How the conventional / centrifugal juicer works…

The centrifugal force passes the produce through tiny holes in the strainer. The strainers are difficult to clean and they can’t juice wheatgrass or leafy green vegetables effectively and economically. The pulp builds up in the strainer and the machine needs to be periodically emptied, making continuous juicing impossible. So there’s a lot of noise, a poor quality juice, a stop & start process, a large amount of wasted produce (wet pulp – not dry) and a difficult clean up afterward. No wonder so many people buy a juicer with good intentions for their health and the health of their loved ones and then give up shortly afterward!

Pre-packed juice

Pre-packed juices have lost most of their nutritional value which is then artificially supplemented after the reconstitution process. The result is an acidic, adulterated product which was never ‘cold pressed’ in the first place. A pure ‘living juice’ has the preferred alkalizing effect on the body and the Hippocrates juicer creates a superior living juice. Make your own V8 juice with the Hippocrates juicer!

Dr Norman Walker; a pioneer in the development of living juice was a great believer in the power of the “organic water” contained therein…

“Fresh juices are a very liquid food; mostly organic water of the finest quality with the nourishing atoms and molecules in comparatively microscopic volume. It is the microscopic volume for which the cells and tissues of the body are starved.

Such vitamin and mineral elements as are collected in such juice are very beneficial. The very purpose of drinking juices is to enable the body to assimilate all of the vital elements contained in the vegetables or fruits in the quickest possible time and manner without burdening the digestive organs with the work entailed by the presence of the pulp-cellulose.

The inherent natural water in juices is after all, organic water and as such it has great value. When we speak of water, the first thought is quite naturally of that which comes from the tap or from the spring, or even rain water. Few people stop to wonder if, or even to realize that, there is vital organic water as well as inorganic water. Nature has furnished vegetation as the laboratory in which to convert the inorganic water of rain and stream into life-containing atoms of vital organic water.

The only source from which vital organic water is derived is vegetation – our vegetables and fruits and particularly the juices made from them. Such juices, however, must be raw to retain their vital organic quality and must not be cooked, processed, canned or pasteurized.

When juices have been cooked, processed, canned or pasteurized all of the enzymes are destroyed and the atoms are then converted into inorganic or dead atoms; this applies to the water as well as to the mineral and chemical atoms composing such juice.”