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These are produced using one of the oldest methods of food preservation – natural fermentation Raw vegetables are grated and left in barrels to undergo natural fermentation; this natural fermentation process lowers the pH value, and preserves the juices without the use of commercial chemical stabilisers. This process also produces lactic acid by the anaerobic metabolism of glucose found in vegetables. The juice obtained by this method retains the maximum possible nutritional value of the vegetable. Interest in the traditional process of lactic fermentation is growing because it can modify the microflora in the digestive tract restoring the correct balance of bacteria. This can reduce the dependence on pharmacological products for healthy digestion. Lactic acid also helps the body`s absorption of iron, zinc and calcium. The different juices are high in combination of vitamins (eg A, B1, B2, C, E, D, K, PP) and mineral (eg Na, Ca, K, Cu, Mg, S, Fe, P, Mo, Ni, Co) content. This process of preserving the vitality of vegetables and fruits makes it available all the year around. These juices may help in the treatment of various condition for: - digestion - blood pressure - kidney and liver function - cholesterol - rheumatism - gout - obesity |
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The juices are traditionally used to improve immunity and maintain good health generally. The juices are well tolerated by diabetics. The juices benefit people with lactose/milk intolerance. The juices are consumed for their taste and tonic qualities. Juices available are: - beetroot - beetroot & celeriac - mixed vegetables - sauerkraut On order only: |
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