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In the world of fruit juices, Mother Juice stands out as a unique and pure option. Made from the first pressing of various fruits, this juice retains its natural essence without undergoing any heat treatment or filtration.
The production process of Mother Juice ensures that it remains particularly pure, rich in valuable plant substances. This is due to the lack of filtration, which allows the juice to retain its sediment. This sediment, giving Mother Juice its slightly cloudy appearance, is attributed to its potential antioxidant or anti-inflammatory effects by nutrition expert Daniela Krehl from the consumer center.
Mother Juice is a veritable treasure trove of vitamins. It is rich in vitamins C, A, B, and E, making it a health-promoting beverage. The fruits used to make Mother Juice, such as blackcurrant, elderberry, sea buckthorn, and cranberries, are typically high in natural acidity, contributing to its unique taste.
However, due to its high acid content, Mother Juice is not recommended for consumption pure. It is best enjoyed when used to add a tangy note to spritzers, smoothies, jams, sauces, or mixed drinks.
While Mother Juice undergoes pasteurization to make it shelf-stable, it is not heavily filtered, preserving its natural fruit particles. This also means that Mother Juice is not clarified, homogenized, or standardized in terms of taste or colour.
Interestingly, beverage manufacturers often use Mother Juice to make fruit nectar by adding water and sugar. Despite this, the Bavarian Consumer Center explains that Mother Juice maintains its slightly cloudy appearance.
The fruit varieties used to make Mother Juice primarily originate from Northeast India or China in South or East Asia. This authenticity adds to its allure, making Mother Juice a fascinating and beneficial addition to any beverage.
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