To maximize Sulforaphane, we use a high glucoraphanin content variety of Italian broccoli Calabrese seeds. Then we grow our own broccoli sprouts just to 4 days, harvest them, cold-pressed juice them, which mixes the glucoraphanin and myrosinase instantly. First, our juices are cold-pressed and poured into bottles, which are sealed. The bottles are collected and put into the HPP machine. The HPP vat with our bottles inside is filled with water and then a very high pressure of around 6,000 bar / 87,000 psi is applied. The high pressure is applied for just a few minutes at cold temperatures. The pressure destroys the bacteria in the juice and, because the juice is already in a sealed bottle, no more bacteria can develop until the bottle is opened and left exposed to air. This ultra-high pressure locks in the sulforaphane and its isothiocyanates.

Because of the Ultra High Pressure (HPP) technology that protects the enzymes and other nutrient values, the juice is safe to drink at least for 16-24 weeks (4-6 months). We tested our bottle juice at 4 years of age and it was still free from bacterial activity! To avoid oxidation or browning of the juice, we suggest drinking the shot (40ml) immediately. Please note, that broccoli sprouts juice is not dark green in color because the broccoli sprouts are also not very green. The roots and stems are white and only the tiny little leaves are green.

We grow our broccoli sprouts for the sole purpose of giving you the best source of sulforaphane, since we are the only producer of Broccoli Sprouts Juice in the world that uses HPP technology to preserve the juice. If you prefer to minimize your hygienic risks, then we recommend you buy Come Alive Broccoli Sprouts Juice. We bottle immediately after juicing so there can be no chance of bacterial growth. The sprouts we grow are nurtured in nutrient-rich media since we use special mineral rich spring water. We make sure that the sprouts grow naturally as they would do in nature. Our sprouts are grown in the perfect temperature and light to maximize the nutrients. Importantly, we rinse our sprouts EVERY 5 MINUTES to avoid growth of mold. When the sprouts are ready after 4 days, they are washed and juiced and immediately bottled. Then we preserve the juices at low temperatures using ultra-high pressure (HPP). This process is designed to maximize the amount of sulforaphane in the juice.

Broccoli sprouts are the young shoots of the broccoli plant. Like all sprouts, they’re extremely rich in nutrients because they contain all the information the plant needs to fully mature. Like all sprouts, broccoli sprouts are fast growing and can reach optimal height in just 3-5 days. Broccoli sprouts are by far the best source of sulforaphane which is one of the most important phytonutrients to have been discovered in the past 30 years. What’s also great about sprouts, is that the enzymes in them help to replace those that our bodies no longer produces so our bodies can return to making more metabolic-systemic enzymes for repairing and healing.

Sulforaphane is a phytochemical, the main isothiocyanate that comes from broccoli. It’s called sulforaphane because the sulforaphane molecule (this is its minute chemical structure) contains sulfur atoms. Sulforaphane is one isothiocyanate with many remarkable properties that has been studied extensively with many remarkable properties.

Sulforaphane doesn’t exist in the growing broccoli mature plant or broccoli sprouts. It is formed by a chemical reaction when the plant is cut, chopped or juiced and its cell walls are broken.

As the vegetable is chewed or juiced, glucoraphanin is released and comes into contact with an enzyme called myrosinase, which then forms sulforaphane. Sulforaphane is created by plants as one of their natural defense mechanisms against certain pests that don’t like sulforaphane and are repelled by it. Luckily it has the opposite effect on humans! It is the reaction of glucoraphanin with myrosinase that produces sulforaphane. Our cold-pressed Broccoli Sprouts Juice release sulforaphane, a highly reactive molecule that is easily absorbed into the blood where it can quickly take effect.

Come Alive Juices had broccoli sprout juice tested at independent laboratory which proved that there are 25 micromoles of the desired isothiocyanates including sulforaphane per 10ml juice. This means a 40ml bottle contains at least 100 micromoles of isothiocyanates including sulforaphane. The John Hopkins Medical Research Centre published studies on cancer, autism and pollution remediation, recommending a daily dose of 40 micromoles. They also noted that there is no known toxic level of dose. Come Alive broccoli sprouts juice has at least 250% of the daily dose recommended by the John Hopkins Institute!

Lactic acid is naturally present in fermented plant foods and this is the type that we use. Fermented foods last a long time without being refrigerated because of the lactic acid and we believe, that this naturally formed preservative is the best solution to ensure that your juices are safe to drink. We use only a teeny amount, about 50 ml of organic, vegan lactic acid in every 20.000ml of juice. Not that much. We add 1 drop or 2 of lactic acid to prevent growth of botulin spores that could cause illness. This is something you should be concerned about in other manufacturer’s juices and so do make sure that they too protect you from getting sick. Also to be noted is that there are two types of lactic acid. The first which is one to be avoided is a byproduct of slaughterhouses! The second is the only one that we use and is organically produced and 100% vegan.

The main reason we chose plastic bottles instead of our favorite glass is convenient and hygienic safety for our customers. A well respected German Research Institute made a study of packaging like this and concluded that these materials were equivalent environmentally to cardboard or glass bottles. They investigated not just the end of life disposal and recycling but also the origin of the materials used, the overall carbon footprint including transportation, etc. They then passed their study to the German Federal Government, who agreed with the conclusions of the study.

We love the enzymes in our juices, but they would not love to be stored in one big container, because it would degrade their activity level and your juice would suffer. Every time you drank one serving you would be closing up the container with a fresh supply of air and as the bottle gradually empties, there would be more and more air, with more and more oxidation too. That would mean that as you drank the contents, the quality of the juice would get worse and worse. So we decided to use only small-individual bottles (40ml).

HPP = High Pressure Processing and is an emerging technology used in the food industry to preserve foods at low temperatures without changing the taste, nutrients or appearance. After we put the Broccoli Sprouts Juices in the little bottles, we put them into the pressure system and pump it up to ultra-high pressure. Think of ten elephants standing on one strawberry! This high pressure kills all the bad guys, such as salmonella and e-coli but leaves the enzymes intact and live. The survival of the enzyme is well documented and reported in peer reviewed scientific articles. And as regards harmful bacteria, we have an independent laboratory test batches to confirm freedom from pathogens.

At QuantaCell67, we chose to use only HPP technology to preserve Come Alive Juices because we considered it was by far the best method of preservation for several reasons:

• FRESH JUICE: juice tastes as fresh as home-made juice.
• NUTRIENTS DENCE: contains all the nutrients present in the original sprouts.
• LIVE ENZYMES: has full enzyme activity.
• SAFE QUALITY: lasts for a long time in perfect hygienic quality.

Please note that any heat pasteurized juice contains no enzymes, but without the myrosinase enzyme active only in raw broccoli sprouts  juice, there can be no sulforaphane available!

Current methods of preservation (heat pasteurization, air drying, freeze drying etc) destroy most of the nutrients and all of the enzyme activity. This affects the vast majority of juices and supplements currently available today.

We know that you buy our juices because of the nutrients in them and that you need the enzymes in order to digest the nutrients. HPP delivers all of this and more.

The HPP process increases enzyme activity by 1-3% and also significantly increases the amount of sulforaphane available compared with fresh-pressed juice.