saw this post in the juice thread
but not sure what the name of this chain is
its not mentioned in the article
not sure why
here is the article


[www.naturalnews.com]

does anyone know about this?
also what is the name of the pasteurization method used that will make enzymes intact?

is it pressure?
but then if something is pressurized enough to pasteurize it
wouldn't that also create heat?

can someone explain the science behind pressurized pasteurization?

if you have a ten by ten room
and a standing audience of SEVERAL people
then you make those people
go into a two by two room
there's gonna be more HEAT
in that room

well, doesn't putting pressure to pasteurize create heat?
and if it doesn't, how are supposed "harmful bacteria" destroyed?

anyhow
got mixed feelings about this

i like mom n pop juice stores

also, i didn't know they bought out evolution

its kind of ironic they sell coffee

AND

raw juices or supposed "raw" juices

that's a dichotomy if i ever saw one

la_veronique Wrote:
-------------------------------------------------------
> if you have a ten by ten room
> and a standing audience of SEVERAL people
> then you make those people
> go into a two by two room
> there's gonna be more HEAT
> in that room


Not sure about science of pressure pasteurisation, and would like to learn about it too! But the above is funny logic - surely you have to take into account that human bodies you're proposing to pack in produce heat of themselves?

According to the wiki page on HPP, it is done *in order * to kill the enzymes..,

[www.google.co.uk]

chat

yeah, you are SO right LOL
humans do innately exude their own heat
so yes, totally and absolutely not a very apt analogy
i guess a better example
is to use the concept of molecules in the air
and their having intrinsic kinetic energy simply due to movement alone
and when volume is decreased
then somehow they are ricocheting off each with more intensity (thus increase of rate and surfaces they ricochet off of being increased in the smaller volume as well... or...something like that...tryin to recall middle school physics... its been a while... so erm... scuse my fumbled logic) and increase of kinetic activity leads to increase of heat
which is why it is colder in higher elevations
cuz air is thinner ( of course the bodily pressure felt in higher elevations is a totally different concept than the pressure referred to in pasteurization via pressure)


so i was thinking the same terms for the liquids in juices

at any rate, maybe i outta read the article
and learn something