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GEO Derived clarifying Enzymes reduce protective polyphenols in Juice

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GEO Derived Clarifying Enzymes reduce protective polyphenols in

Juice JoAnn Guest

May 06, 2008 15:37 PDT

 

If you see a fruit juice,(even those which are labeled " organic " ),

that

is clear, it has uhdoubtedly been treated with GEO derived

clarifying 'enzymes'.

The cloudiness and sediment in juices are evidence that it is done

the old fashioned way with no " chemical cosmetics " .

 

In a study published in the January 2007 " Journal of Science of Food

and Agriculture " , researchers found that cloudy apple juice

contained four times more 'antioxidant polyphenols' than clear

juices.

The clarifying

enzymes used to remove pectin and starch also reduce the juice's

protecive polyphenols. Cloudy juice offers the " full' antioxidant

power and flavor that NATURE intended!

 

" Cloudy " is four times better!

 

http://www.edenfoods.com

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

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