Juices Product Information
Aloe Vera is native to Africa, but is grown today in the West Indies and the American Southwest. Aloe is a member of the lily family, although it resembles cactus. It has been used since ancient times, but only recently has it enjoyed a rediscovery and subsequent popularity explosion. Due to increased demand, many companies manufacture aloe vera. Unfortunately, many of these products lose much of the plants original benefits by over processing. Some claim to have removed the disagreeable taste of the plant's juice, for example. But in doing so, they end up with a product that is only 10-15% aloe vera, at best.
Our Aloe Vera is processed in a special way to avoid the loss of essential vitamins, minerals, and other active constituents. The leaf is filleted; then the green outer portion that contains aloin is removed, leaving the gel that remains in the leaf. The gel remains thick when the leaf is first cut, but after a few minutes, an enzymatic reaction causes it to become liquid and freely run out. It is this 100% pure liquid that our manufacturer collects. Because bacteria can thrive on this raw liquid, citric acid and sodium benzoate are added as preservatives. Sodium benzoate is effective in very low quantities, and is therefore perhaps the best and safest method for preserving aloe vera juice.
Many companies use whole leaf powder in their aloe vera products, to reduce aloe to powder using heat destroys most of the nutrients contained in the aloe vera.
Aloe Vera is a nutritional storehouse, containing vitamins B1, B2, B6, C, niacinamide, choline and 18 amino acids, in addition to many other nutritional substances. Aloe vera juice is an ingredient in many commercial topical creams, lotions, and shampoos.
To enjoy the benefits of aloe vera juice, try wherever possible to use cold processed whole leaf, Aloe Vera. Whole Leaf Aloe Vera provides a higher level of mucopolysaccharides than regular filleted aloe vera. Only the intense cleansing components (Aloin) have been removed, leaving a high level of mucopolysaccharides (7,000 mg per litre).
It provides a wide range of vitamins, minerals, amino acids, Mucopolysaccharides and mucoprotein. Mucopolysaccharides are very important for bodily function. One of the functions is that it protects each cell of the body against the invasion of organisms such as bacteria, fungus and virus. The body slows down the production or completely eliminates this at puberty; therefore we have to obtain the Mucopolysaccharides from our foods. About the only foods that have any substantial amount of Mucopolysaccharides and mucoprotiens are the crustaceans and deep-sea cold-water fish.
