The concept of living juice was first introduced by Dr. Norman Walker (1874-1983). Walker declared that the enzymes in fruit and vegetables die at temperatures which exceed 50 degrees Celsius. Walker explained that any juice extractor that used high-speed blade or centrifuge created friction heat leading to the destruction of enzymes.

In 1930 Walker designed the ‘Norwalk’ juicing machine. This is still sold today for $A5,500. Until the early 1990’s the Norwalk remained the only machine that produced a living juice. After Walker retired, Max Gerson took over his work and won a Nobel Prize for his achievements using living juice therapies for people with cancer.

‘Living juice‘ retains the integrity of minerals and enzymes. Similar to whole fruits and vegetables, the juice extracted by the gentle crushing of the cell wall (without exposure to massive amounts of air which is sucked into centrifugal juicers), is alive with all that is needed to keep the elements alive.