Misconceptions, Puffery and Blatant Lies!
As per the well-placed title above, we intend to
single out bad players in the organic practices,
juicing and related industries. The profit motive is
so absolutely corrupting, that we must review all
these spurious claims with a fine-toothed comb. So,
without further ado, let's get started with the usual
suspects!
Temperature
Many purveyors of vegetable processing
equipment, such as juicers, will sing the praises of
their equipment's low temperature qualities. They will
do their best to make you believe that unless you pay
exorbitant amounts of money for their equipment, all
is lost, you might as well throw in the towel because
vegetables just a shade above room temperature have
been compromised!
Upon inspection of this fallacy we come to realize its
inadequate relationship with common horse sense fact.
Given the reality that no matter what the processing
temperature is, by the time the vegetable matter
arrives at our gut its temperature will have been
increased by our bodies to somewhere near 97F
(36.1C) to 99F (37.2C).
The above logic flies in the face of these promoters
of twisted facts and commercial greed. They will claim
that just a slight increase in the processing
temperature is enough to destroy the phytonutrients
and enzymes in our foods. Furthermore,
considering that a lot of our food is cooked at much
higher temperatures, that would mean that we wouldn't
ever be able to get nutrition from most of our long-term
food sources.
Refrigeration
Many folks that promote information regarding the
consumption of juices and vegetables in a meaningful
manner will insist that unless you prepare the juice
on the spot, and drink it as such, all your efforts
will come to nothing!
They will have you believing that if you wish to
ingest a vegetable juice 3 times per day, or more, you
need to dedicate most of your day to preparing and
drinking the resulting juice
on the spot, as if
refrigeration had never been created.
This misconception is so prevalent on the Web that the
only explanation I can think of is that these folks
are just simply parroting one another without
subjecting their pronouncements to any logical
scrutiny.
Most people are aware that cold temperatures greatly
slow down biological processes and the decomposition
of phytonutrients and enzymes. Why in the world would
they ignore the incredible power of refrigeration to
greatly prolong the useful bioavailability of foods escapes
me!
The above are but two of the more egregious examples
of widely scattered and erroneous notions. I'm sure
this topic could take much more space but the present
examples will have to suffice for now.