Many may not know what HPP is cause frankly it has been shoved underneath the table by many Juice cleanse companies in the USA and Canada, and even around the world. Its controversial, facts don't add up and frankly companies still stating that their product is Raw and not pasteurized is getting on my nerves and many within the natural Raw health food industry.
So what is HPP?
Taken from a fact sheet from Ohio State University
High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).
With the HPP process the product is packaged in a flexible container (a pouch or plastic bottle, glass bottles can not be used) and is loaded into a high pressure chamber filled with a pressure-transmitting (hydraulic) fluid. The hydraulic fluid (normally water) in the chamber is pressurized with a pump, and this pressure is transmitted through the package into the food itself. Pressure is applied for a specific time, usually up to 15 minutes. Pascalization, high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Pascalization stops chemical activity caused by microorganisms that play a role in the deterioration of foods. The treatment occurs at low temperatures and does not include the use of food additives.
The Seven Realities of HPP
1) HPP reduces the level of potential pathogens that remain in the juice directly from the produce in its original "pre-juiced" form.
2) The disadvantages of using HPP is that companies have to change their formulas. Formulas have to be formulated to take well to the HPP process. Deeply rich green Juices do not take well to the HPP process cause they taste worse, meaning HPP changes the chemistry of the Juice. These HPP'd Juices are not conducive to maximum alkalization of the blood, maximum nutrition, and maximum neutralization of toxins and acids in the body.
3) Also Remember Juice that has gone through the process of HPP is no longer a freshly made raw juice. Companies believe HPP is the answer to all of their logistical
problems because the process allows for an extended shelf life of up to 24 to 30 days for some types of juices. Yes you heard me right HPP juice has an extended shelf life by 10x, I am talking about 30 days. So you could be drinking a juice that is 20 days old. And last time I checked Raw Juice lasts 5 to 7 Days when a hydraulic Cold pressed Juicing Machine is used, not 30.
4) Live Enzymes are NOT destroyed in the HPP process, But you also cant extend the life of those enzymes, that is why they are called LIVE, they are depleted within 7 days if a cold pressed machine is used. Live Enzymes are altered and thereby denatured with the HPP process.
5) Vital and good companion bacteria are destroyed with HPP. Bacteria makes up much of everything we eat. They play a role in good nutrition, not just bad. HPP destroys the good bacteria that your body essentially needs.
6) Many juice companies are omitting the fact they are altering the juice with any process other than juicing it. They are omitting this from their bottling at this time because they are not required to state that HPP was used. So if its so safe and not altering the chemistry of the juice, ask yourself why are they not stating it on the bottle? Because the last thing they want you to know that it has been sitting on the shelf for 20+ days. So I would recommend you check the bottled date, which is never ever listed for a reason, just the expiration.
7) Live enzymes are crucial for over 1000 functions within your body, one of which is to help your body breakdown the fructose. Fact is Live enzymes are depleted within 5 to 7 days. So without the live enzymes the fructose becomes toxic for the body.
Example Diabetics are unable to drink Pasteurized juices due to the blood sugar level spike and since the live enzymes needed to recover are depleted it becomes dangerous to them. But a diabetic can drink Raw Juice because it contains those live enzymes that help the body recover by breaking down the fructose into glucose making less work for the liver.
Fructose without the live enzymes causes much of the same toxic effects to the liver as does alcohol.
Reality the juice is no longer Raw when HPP'd, AND SHOULD NOT BE USED AS A JUICE CLEANSE.
I personally like fresh made raw juice that has not been shipped out to an HPP plant, and then returned back for distribution and marked with an expiration 30 days later. And I am sure these companies know that as well, hence why they are omitting the fact that it is pressurized (HPP) from their labels.