Steam juicing is a popular method for extracting juice from fruits and vegetables, but it is important to understand that this process does not preserve the nutrients in the same way as other juicing methods. While steam juicers can extract a large volume of juice, they also cook the produce in the process. This cooking can lead to the loss of enzymes and the destruction of other nutrients in the juice.
When produce is heated, enzymes are particularly vulnerable to degradation. Enzymes are important for aiding in the digestion and absorption of nutrients in our bodies. They also play a vital role in various metabolic processes. Unfortunately, the heat from steam juicing can denature and destroy these enzymes, reducing their effectiveness in our bodies.
Additionally, other nutrients in the juice may also be affected by the steam juicing process. Heat can cause the breakdown of vitamins, such as vitamin C and B vitamins, which are sensitive to high temperatures. Minerals may also be impacted, as they can become less bioavailable when exposed to heat.
It is worth noting that most canned or bottled juices available in stores have also been heated in order to make them shelf-stable. This heating process helps to kill bacteria and extend the product's shelf life. However, it also results in the loss of enzymes and degradation of other nutrients in the juice. These juices are often devoid of the live enzymes and other beneficial components that fresh, raw juice can provide.
In my personal experience as a sommelier and brewer, I have found that the best way to enjoy the full nutritional benefits of fruits and vegetables is through consuming them in their raw, unprocessed form. Freshly squeezed juices made using a cold press juicer or a traditional hand juicer can help to preserve the enzymes and nutrients, providing a more vibrant and nutrient-rich beverage.
To summarize, steam juicing can be a convenient method for extracting juice, but it does come with some drawbacks in terms of nutrient preservation. The heat involved in steam juicing can lead to the loss of enzymes and the degradation of other nutrients. While these juices may still offer some nutritional benefits, they may not be as “fresh and live” as juices made using other methods.