JUVO
JUVO is the revolutionary low-fat, low-calorie and
all-natural raw meal designed to fuel all lifestyles. Nutritionally
balanced and rich in raw, organic ingredients, JUVO can boost energy,
enhance metabolism, strengthen the immune system, cleanse toxins &
waste materials and improve your overall health. People what they need
to look their best and feel healthy, with JUVO's unique formulation,
alive, natural, raw ingredients to help them stay satisfied.
Natural,
Organic, Raw, and Healthful Ingredients
Upgraded with Over 60 Healthful Natural Ingredients!
JUVO is made with organic, kosher, and NON-GMO ingredients from whole
grains, vegetables, sea vegetables, mushrooms, and fruits that are
grown organically in fertile land to bring you purity and full vitality
of nature. JUVO ingredients are freeze-dried to keep nutritive
properties and enzyme. It's absolutely free of preservatives, whey,
yeast, dairy, artificial flavors, colors, and sweeteners.
INGREDIENTS:
USDA Certified Organic Kosher Brown Rice, USDA Certified Organic Kosher
Freeze-Dried Sprouted Alfalfa, Fresh Freeze-Dried Non-GMO Naturally
Grown Rejuvo Wholegrain Blend (Alpha Brown Rice, Italian Millet, Indian
Millet, Job's Tears, Soy Bean, Black Bean, Black Rice, Red Bean), USDA
Certified Organic Kosher Freeze-Dried Parsley, USDA Certified Organic
Kosher Freeze-Dried Beet, USDA Certified Organic Kosher Freeze-Dried
Kale, USDA Certified Organic Kosher Freeze-Dried Carrot, USDA Certified
Organic Kosher Freeze-Dried Tomato, Wild Crafted Kosher Camu Camu
Extract, USDA Certified Organic Kosher Acerola Extract, Fresh
Freeze-Dried Organic and Kosher Berry Power¢â (Organic Fresh
Freeze-Dried Kosher Wild Berry, Organic Fresh Freeze-Dried Kosher Wild
Lingonberry, Organic Fresh Freeze-Dried Kosher Black Currant, Organic
Fresh Freeze-Dried Kosher Aronia, Organic Fresh Freeze-Dried Kosher
Concord Grape, Organic Fresh Freeze-Dried Kosher Pomegranate, Organic
Fresh Freeze-Dried Kosher Sour Cherry, Organic Fresh Freeze-Dried
Kosher Wild Blue Berry, Organic Fresh Freeze-Dried Kosher Wild
Cranberry, Organic Fresh Freeze-Dried Kosher Wild Elderberry, Organic
Fresh Freeze-Dried Kosher Red Raspberry, Organic Fresh Freeze-Dried
Kosher Black Raspberry), USDA Certified Organic Kosher Enzymatically
Active Mushrooms: USDA Certified Organic Kosher Enzymatically Active
Shitake Mushroom, USDA Certified Organic Kosher Enzymatically Active
Reishi Mushroom, USDA Certified Organic Kosher Enzymatically Active
Agaricus Mushroom, USDA Certified Organic Kosher Spirulina, Certified
Kosher Chlorella, Fresh Freeze-Dried Naturally Grown Non-GMO Rejuvo
Aqua-Vegi Blend (Burdock, Lotus Root, Pumpkin, Radish, Radish Leaves,
Codonopsis Lanceolata Root, Ashitaba, Cabbage, Mugwort, Nori, Brown
Seaweed, Sea Tangle), USDA Certified Organic Kosher Jerusalem Artichoke
Extract, USDA Certified Organic Kosher Isolated Soybean Protein, USDA
Certified Organic Kosher Brown Rice Protein, Rejuvo Functional Blend
(Soybean Peptide, Hibiscus Extract, Green Tea Extract, Solomon's Seal
Extract, Momordicae Grosvenori Extract, Fructose, Salt), Vitamin A
Palmitate, Ascorbic Acid, Vitamin D3, DL-Alpha Tocopherol, Thiamine
HCL, Riboflavin, Niacin, D-Calcium Pantothenate, Pyridoxine HCL, Folic
Acid, Cyanocobalamin, Biotin, Zinc Oxide, Ferrous Fumerate,
Aquamin¢ç-F (Mineralized Seaweed)
Whole grain,
the
staple
of most diets worldwide, offers the benefit of long-term
storage because of its low-moisture content and hard husks. Most grains
are made of starch, and consist of 75% carbohydrates. The starch
contains 25% of the amylose, with sweet rice and corn containing mostly
amylopectin. Grain also consists of 10% protein and 2-3% fat (mostly
unsaturated fatty acid). The embryo bud contains antioxidant vitamins E
and B, essential for carbohydrate metabolism. Grains also contain a
good amount of phosphorus and potassium.
Brown rice,
which
only
has its exterior-most chaff removed, differs greatly in
nutritional value from white rice, which consists only of the rice
albumen. Rice chaff contains vitamin B1, effective in preventing
beriberi, plus other vitamins, carbohydrates, protein, lipids,
minerals, and fiber. Brown rice contains four times more fiber and
vitamin B1 content than white rice, and two times more lipids,
phosphorus, and iron. The nutritional value of an embryo bud, the life
of the rice itself, is important. Embryo buds contain vitamins A, B1,
B2, B6, B12, and E, nicotinic acid, pantothenic acid, folic acid,
vegetable protein, and such vegetable oils and fats as linolic acid and
linolenic acid. It is a perfect food. A lot of the antioxidant vitamin
E prevents body cells from aging and helps maintain reproductive
functions.
Black rice
is one of several black-colored heirloom plants producing rice
variants. This grain is high in fiber and has a deep, nutty taste. The
deep color of black forbidden rice, and the deep purple color when
cooked, suggests the presence of phytonutrients. It has a relatively
high mineral content (including iron) and, like most rice, supplies
several important amino acids.
Black beans
are a very good source of cholesterol-lowering fiber, as are most other
legumes. In addition to lowering cholesterol, black beans' high fiber
content prevents blood sugar levels from rising too rapidly after a
meal, making these beans an especially good choice for individuals with
diabetes, insulin resistance or hypoglycemia. When combined with whole
grains such as brown rice, black beans provide virtually fat-free high
quality protein.
Indian Millet
consists mostly of starch (76.5%) and protein (8.5%). It's better to
eat sorghum with its chaff, which contains a large amount of vitamin B.
Sorghum helps prevent circulatory disease, increases appetites, and
helps develop and maintain bone structure.
Italian Millet has
been
cultivated
in China, Japan, and Korea as one of five staple
grains. The smallest of all grains, it's mostly deep yellow, though
there are white and reddish-brown ones. It contains more protein, fat,
vitamins, calcium, iron, and fiber than rice, thought it's best eaten
with rice. It has a long-term storage advantage since its taste does
not change, and it suffers less insect infestation than other grains.
Italian Millet is digested easily and it promotes bowel movements. It
also promotes healthy blood sugar.
The seeds of Job's
Tears (Coix lachryma-jobi L. var. ma-yuen) have been used as
anti-inflammatory medicine. The plant Job's Tears has been known to
assist paralysis of body and to aid in fatigue and tonicity. It's been
used as a beauty food to assist facial discoloration, freckles, moles,
and acne. It also helps with labor pains, weight management, and boost
energy. It can suppress body swelling, severe respiratory, and
inflammation. Job's tears contains a large amount of vitamin B,
calcium, and iron.
Sprouted Alfalfa(Medicago
sativa),
also
known as Lucerne, is the member of the pea family and is
native to western Asia and the eastern Mediterranean region. .Alfalfa
is one of the richest sources of all minerals necessary for great
health. The seeds and sprouts of Alfalfa are an excellent source of
beta carotene and several vitamins including Vitamin A, Vitamin E,
Vitamin U, Vitamin B6, Vitamin K, Vitamin D. Alfalfa is especially also
rich in minerals including iron, phosphorus, calcium, potassium, and
magnesium.
Soybeans
originated in the border area between southern Manchuria and the Korean
Peninsula, and Korea first cultivated them between the fourth and sixth
centuries B.C. Soybeans contain an unusually large amount of
high-quality vegetable protein, and a rich amount of essential amino
acids. One of these amino acids is often lacking in people who eat
mainly grains. Soybeans also contain a high amount of unsaturated fatty
acids that can help reducing cholesterol, and promotes healthy blood
and weight loss. They're ideal for maintaining mineral balance in our
body since they're rich in vitamins B and E, calcium, and potassium.
Notably, the American National Cancer Research Center suggests that
soybeans are an anti-cancer food, and many recent studies report that
isoflavone, the vegetable estrogen in soybeans, support menopausal
disorder and bone health.
Berries
contain generous quantities of "nutraceuticals". Nutraceuticals are
natural substances found in food that provide a health or medical
benefit. They are products which help to fight many cancers as well as
providing essential "phytochemicals".Among several significant
phytochemicals raspberries and in particular black raspberries, contain
high levels of anthocyains, ellegic acid, vitamin C, salicylic acid,
quercetin and fiber.
Vegetables
contain high moisture content, soft fibers, pectin, and smooth texture,
all of which are essential for healthy intestines and adjustments of
body functions. They are rich in inorganic substances like calcium,
iron, and potassium, as well as such vitamins as A, B1, B2, and C. They
complement the nutritional inadequacies of other foods and are an
important alkaline food. Pigments such as chlorophyll (green),
carotenoid (reddish brown), and flavonoid (red) function as
physiologically active substances to promote health. After harvest,
vegetables begin to lose their nutrients, so it's desirable to eat them
fresh.
Acerola
can be found growing wild and under cultivation on the sandy soils. It
is native to northern South America, Central America, and Jamaica,
Florida and Texas. The fruit of the Acerola Cherry tree, Malpighia
punicifolia L. is rich in Vitamin C and carotenoids. Acerola's use is
mostly associated with its high content of vitamin C and the
synergistic bioflavonoids- rutin and hesperidin, providing one of
nature's most potent antioxidants. Acerola is an ideal food based
source of nutrients necessary for immune support. In addition to its
vitamin content, acerola contains mineral salts that have shown to aid
in the re-mineralisation of tired and stressed skin, while the mucilage
and proteins have skin hydrating properties and promote capillary
conditioning.
Ashitaba
is a celery-like plant belonging to the Angelica family. It contains
chlorophyll that has shown an ability to be an anti-bacterial, aid in
the production of blood, and an ability to help heal wounds.
Nutritional analysis reveals that 100 grams of Ashitaba powder contains
the beta-carotene content equivalent to four carrots, the vitamin B2
content equivalent to 28 cloves of garlic, the vitamin C content
equivalent to 4 lemons, and nine times the amount of iron found in
spinach. It also contains various vitamins and minerals.
The beet
(Beta vulgaris) is a flowering plant in the family Chenopodiaceae. The
various table beets contain significant amounts of vitamin C in the
roots, and the tops are an excellent source of vitamin A. They are also
high in folate, as well as soluble and insoluble dietary fiber and
several antioxidants. Various cultivated forms of Beta vulgaris have
been used for medicinal purposes since ancient times. The Romans used
beetroot as a treatment for fevers and constipation, amongst other
ailments. Apicius in De Re Coquinaria gives five recipes for soups to
be given as a laxative, three of which feature the root of beet.
Hippocrates advocated the use of beet leaves as binding for wounds.
Burdock
is a fiber-rich vegetable that helps vowel flora. The astringent
tasting substance in burdock, tannin, has strong antibacterial and
antipglohistical functions; it was used as an antipglohistic prior to
the advent of antibiotics. Burdock is 15% glucose, including inulin and
pentosan. Burdock, compared to other root vegetables, has a lot of
vitamin B1.
Camu Camu Fruit
Extract has the highest recorded amount of natural vitamin C
known on the planet. As with any vitamin C-rich fruit, however, the
time between harvesting and consumption is crucial; the fruit may lose
up to a quarter of its vitamin C content in less than a month (even if
frozen). Even with this loss, Camu Camu still has a dramatic edge. In
addition to the chemicals mentioned above, Camu Camu contains
beta-carotene, calcium, leucine, protein, serine, thiamin, and valine.
Carrots
are rich in vitamin A and beta carotene, a precursor of vitamin A. The
more beta carotene a carrot has, the darker it gets. Other vegetables,
eggs, and dairy products also contain carotene, but not as much as
carrots do. When we lack carotene and vitamin A, our skin becomes
rough, our natural body defense system weaken. Vitamin A also
strengthens the defensive ability of mucous membranes to prevent tired
eyes. And it helps respiratory ailment and digestive problems. Its heat
insulation ability helps blood circulation. The vitamin A and iron
improve blood circulation, which helps recover from fatigue and
decrease memory loss
Chlorella
is a genus of single-celled green algae, belonging to the phylum
Chlorophyta.Chlorella is a powerful detoxification aid for heavy metals
and other pesticides. Numerous research projects in the U.S. and Europe
indicate that chlorella can also aid the body in breaking down
persistent hydrocarbon and metallic toxins such as mercury, cadmium and
lead, DDT and PCB while strengthening the immune system response.
Green tea
is made from unfermented leaves and is reputed to contain the highest
concentration of polyphenols, chemicals that act as powerful
antioxidants. Antioxidants are substances that scavenge free radicals
-- damaging compounds in the body that alter cell membranes, tamper
with DNA (genetic material). Green tea has been extensively studied,
and results from these studies suggest that green tea may be useful for
the health conditions.
Hibiscus
Members of the Malvaceae family, various species of hibiscus are shrubs
found practically around the globe. The flower of hibiscus is the part
used as medicine. The flowers contain substantial quantities of
flavonoids and proanthocyanidins,2 which are associated with
antioxidant, fever-reducing (antipyretic), pain-relieving (analgesic),
and spasm-inhibiting (spasmolytic) activities.
The Jerusalem
artichoke (Helianthus tuberosus L.), also called the sunroot or
sunchoke or topinambur, is a flowering plant native to North America
grown throughout the temperate world for its tuber, which is used as a
root vegetable. It stores their carbohydrates in a form of inulin, a
starch that is not utilized by the body for energy, as opposed to
sugar. They are recommended as a potato substitute for diabetics since
they are filling but not absorbed by the body, and because they also
show indications of assisting in blood sugar control.
Kale
Like cabbage and broccoli, kale has full of nutrients. It's a popular
ingredient of green vegetable juice extract. Kale contains 181 mg of
calcium per 100 grams (milk contains 100 mg of calcium per 100 grams),
that helps strengthen bones. And with half the iron of beef liver, kale
supports memorie increase. Kale provides fiber and a variety of
vitamins, including vitamin C, to help prevent digestive disorders..
Parsley
(Petroselinum crispum) is a bright green, biennial herb. Parsley is
like an immune-enhancing multi-vitamin and mineral complex in green
plant form. It is one of the most important herbs for providing
vitamins to the body. Parsley is made up of proteins, flavonoids,
essential oils, iron, calcium, phosphorus, manganese, beta carotene,
and especially vitamin C. It is also valued as a breath-freshener, due
to its high concentration of chlorophyll.
Pumpkins
originated in tropical America. They are harvested in the late fall,
and can be stored until February. Although contents vary for each
pumpkin type, 100 grams of pumpkin average 80-90% moisture, 5-13 grams
glucose, two grams protein, 0.3% fat, one gram fiber, 0.7% calcareous
content, 80 R.E. carotene, 0.05 mg vitamin B1, ten mg vitamin C, and
other nutrients. The riper they get, the sweeter they become as their
glucose level increases. Their pharmacological effects include lowering
fevers, and prompting urination. The carotene in pumpkins detoxifies
harmful active oxygen, and slows aging. Pumpkin seeds can be used for
de-worming and drug addiction treatment. They contain plenty of rectin
and essential amino acids for brain power.
The radish
belongs to the mustard family, with the roots being the most popular
edible part (though the sprouts and greens are increasingly popular).
Offering long term storage, the radish contains a lot of vitamin C,
mostly in its skin. Diostase, a digestive enzyme, is plentiful in
radish and helps with digestion when eaten raw. (Diastase, the
starch-dissolving enzyme, is present in our sputum.) Methyl mercaptan
(CH3SH) gives radish its aroma, and allyl compound (CH2=CH.CH2NCS)
composes its spicy taste. Dried radish contain bountiful protein,
essential amino acids, lysine, carotene and vitamin C. And dried radish
-- rich in minerals, calcium, and iron -- keeps our bodies warm in
winter.
Spirulina
This tiny aquatic plant offers 60% all-vegetable protein, essential
vitamins and phytonutrients such as the antioxidant beta carotene, the
rare essential fatty acid GLA, sulfolipids, glycolipids and
polysaccharides. Many people use Spirulina in their own self-care
strategy for more energy, nutritional insurance, weight control and
cleansing.
Tomato
In the area of food and phytonutrient research, nothing has been hotter
in the last several years than studies on the lycopene in tomatoes.
This carotenoid found in tomatoes (and everything made from them) has
been extensively studied for its antioxidant and cancer-preventing
properties. The antioxidant function of lycopene-its ability to help
protect cells and other structures in the body from oxygen damage-has
been linked in human research to the protection of DNA inside of white
blood cells. Prevention of heart disease has been shown to be another
antioxidant role played by lycopene.
Mushrooms
Of the 100,000 types of autogeneous mushrooms, one hundred are known to
be edible. The large quantity of fiber in mushrooms helps prevent and
assist bowel movement. They are also rich in vitamin B, calcium and
iron. Mushrooms have only a small amount of glucose, fat, and calories,
which makes them perfect for a healthy diet. The unique taste of
mushrooms comes from guanic acid, which promotes healthy blood, heart
health, and help improving digestive problems.
Shiitake
mushrooms, originally grown in Japan and China, grow on trees
such as oak and chestnut in spring, summer, and fall. Shiitake
mushrooms contain a lot of vitamins D, B1 and B2. Ergosterol in dried
shiitake mushrooms turns into vitamin D2, which has been known to
prevent rickets and accelerate iron and calcium absorption for bone
growth. Recovery from damaged bones is quicker when shiitake mushrooms
are taken with calcium.
Reishi Mushroom
has long been called a panacea because it can support memory loss,
heart health, healthy blood, natural body defense system, and various
digestive ailments. The physiologically active substances of reishi
mushroom include steroids, nucleic acids, glucans, Germanium, rectin,
and antithrombin. Reishi Mushroom also increases the production of
interferon, which strengthens the immune system of cells affected with
aging and tiredness.
Laver
belongs to the red algae family. It's rich in protein, vitamins A and
C, and minerals, and is also perfect for winter nutrition. It is made
up of 29% Brown Rice*, Sprouted Brown Rice*, Pumpkin*, Kale*, Job's
Tears, NON-GMO Black Soybean*, Mugwort, Buck Wheat[Gluten Free], Red
Bean, Lotus Root, Burdock, Carrot*, Radish*, Radish Leaves*, Cabbage*,
Laver, Brown Seaweed, Tangle, Angelica Utilis* [Herb], Codonopis
Lanceolata*, Reishi Mushroom, Shitake Mushroom, NON-GMO Soybean*,
Millet, Sorghum, Barley*, Pine Needles, Hibiscus Extract, NON-GMO
Soybean Peptide, NON-GMO Isolated Soybean Protein, Green Tea Extract,
Polygonatum Extract, L-carnitine, Lactobacillus Acidophillus,
Spirulina, Fructooligosaccharide [Natural Sweetener] glucose and 40%
protein, and its taste is very enjoyable. Although the red pigment is
phycoerythrine, this red algae can sometimes reflect green or other
colors due to chlorophyll and carotenoid. Dried laver, when wet or
exposed to sunlight, can lose its chlorophyll, and the pigment
phycobilin turns it from dark red to brown, and its taste changes, too.
Laver has been reported to deter digestive ailments. *Grown Organically
Sea tangle,
a
brown
algae, is also known as kelp. It contains plenty of vitamins
and minerals, especially potassium and iodine, making it an alkaline
food. It's appetizing taste comes from sodium glutamate. It's 20%
glucose content consists of alginic acid.
FACTS & BENEFITS
Next Food Revolution, Raw Food Diet
In many case-control and cohort studies, they
reported the relationship between raw and cooked food to health risk
and examined whether they may affect health risk differently. Review
article of 28 case-control & cohort studies from 1994 to 2003,
published by Columbia University, shows that cancer risk may be
stronger for raw vegetables than cooked vegetables
Most of the evidence suggests that cooking food has
harmful effects, as it destroys nutrients and enzymes, alters the
structure and thus digestibility of food, and creates by-products that
may be harmful.
|
Classification
|
Raw Food
|
Cooked Food
|
|
Enzymes
|
Preserved
|
Destroyed
by
heating
|
|
Embryo
Bud
|
Preserved
|
Mostly
removed by processing
|
|
Chlorophyll
|
Mostly
preserved
|
Destroyed
by
cooking
|
|
Dietary
Fiber
|
Preserved
|
Mostly
removed by processing
|
|
Essential
Amino
Acid
|
Preserved
|
Destroyed
by
heating
|
|
Vitamins
|
Mostly
undestroyed
|
Most
water-soluble vitamins are destroyed by heat, Fat-soluble vitamins can
be destroyed at high temperature
|
|
Proteins
|
Not
degenerated
|
Degenerated.
|
|
GI
status
|
Lower
than cooked food
|
Higher
than raw food
|
Reference
1. Lilli B et al., Raw versus Cooked Vegetables and Cancer Risk, Cancer
Epidemiol Biomarkers Prev 2004;13(9).
2. Micozzi MS, Beecher GR, Taylor PR, Khacik F. Carotenoid analyses of
selected raw and cooked foods associated with a lower risk for cancer.
J Natl Cancer Inst 1990; 82:282-285.
3. Karl-Heinrich Adzersen et al., Raw and cooked vegetables, fruits,
selected micronutrients, and breast cancer risk: a case control study
in Germany. Nutrition and Cancer 2003;46(2):131-137.
4. Levi F, et al. Food groups and risk of oral and pharyngeal cancer.
Int J Cancer 1998;77:705-9 5. De Stefani et al. Vegetables, fruits,
related dietary antioxidants, and risk of squamous cell carcinoma of
the esophagus: a case-control study in Uruguay. Nutr Cancer
2000;38:23-9.
6. Franceschi S et al., Influence of food groups and food diversity on
breast cancer risk in Italy. Nutr Cancer 1999; 35:111-9.
7. Foster-Powell K et al, International table glycemic index and
glycemic load values. Am J Clin Nutr 2002;76:5-56.
Food Sources Functional
Ingredients Major Health Benefits **
THE JUVO NATURAL RAW MEAL
FREEZE-DRY PROCESS
Alive Nutrients, JUVO
Manufacturing Process
Freeze Drying retains over 98% of nutritional properties
Freeze drying food is the best
way to preserves nutritive properties, flavor, color and aroma. When
vegetables and grains are flash frozen, their moisture instantly
freezes. Lowering atmospheric pressure at the freezing point vaporizes
the moisture, allowing the food to dry. Quick freeze drying costs more,
but minimizes the loss of nutrients, flavor and aroma.
Freeze Drying Process
Selection of
raw food materials
Erom Inc. selects over 60 natural, raw materials from five food groups:
whole grains, vegetables, sea vegetables and mushrooms and fruits with
strict quality criteria.
Inspection
JUVO undergoes high and strict quality inspection.
Washing Raw
Foods
Impurities and inedible parts are removed and the remainder is washed
clean by high-pressure water several times.
Immersion of
raw materials in water
This is done in preparation for freeze-drying.
Cutting
The raw foods are cut into appropriate sizes in preparation for
freeze-drying.
Drying
Weighing is done by 1.5 tons increments. These portions are spread out
on a metal plate and placed in a dryer.
Pre-freezing
This is done for 24 hours at 45C prior to proceeding to the full-swing
stage.
Vacuum freeze-drying
The pre-frozen raw foods are put in a dryer and the pressure is
lowered, instantly vaporizing the water that has solidified in the
frozen food and thus drying it. This is called the freeze-dry method.
This minimizes the loss of such unstable matter as nutritional
components and enzymes in food, and keeps their taste, flavor, color
and nutrients intact. This way, raw foods can be preserved for a long
period of time. Vegetables contain a high water content that is greatly
reduced after it undergoes freeze-drying. For this reason, you should
drink a lot of water with a raw food diet.
Retrieval
Raw foods are retrieved from the dryer after they dry for 20 to 25
hours. At this time, the water content is below 5%.
Grinding
The raw foods are ground into powder until they can pass through the 80
micron mesh net.
Mixing
Over 30 healthful raw foods are mixed according to set ratios.
Packaging
Spot weighing of the raw food packages is conducted from time to time
to check accuracy.
Quality control
Erom Inc. implements thorough and regular quality management at its
production site, and welcomes regular inspections for chemical remnants
and heavy metals by government-accredited test institutions, thus
ensuring the safety and consistency of its products.
