Our FAQ

The USDA has identified for three categories of labeling organic products:

100% Organic: Made with 100% organic ingredients

Organic: Made with at least 95% organic ingredients

Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)

Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.

The USDA Organic seal assures consumers of the quality and integrity of organic products. Organic-certified operations must have an organic system plan and records that verify compliance with that plan. Operators are inspected annually in addition there are random checks to assure standards are being met.

How does a farmer go about converting land to organic status? Converting land to organic status is a three-year process. There is a two-year conversion process consisting of building up the fertility of the land. Produce grown in the first year cannot be stated as organic. In the second year produce may be stated as “In Conversion”. It is not until the third year that produce may be stated as fully organic. Soil and natural fertility building are important parts of organic farming.

The truth of the matter is that organic food doesn’t always cost more. Some items, such as coffee, cereal, bread, and even hamburger, may cost the same or even less than their conventional counterparts. And, as the demand for organics continues to grow, the cost will continue to come down. When the cost is higher, consider these facts:

o    Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing.

o    The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.

o    Organic farming is more labor and management intensive.

o    Organic farms are usually smaller than conventional farms and so do not benefit from the economies of scale that larger growers get.

Cold-press juicers (sometimes referred to as masticating juicers) produce juice from whole fruit. Instead of cutting fruit like other juicers, cold-press juicers chew or mash fruit to extract juice. Gears inside cold-press juicers compress fruits, vegetables and greens to squeeze out the juices. These juicers keep the juice intact, meaning naturally-occurring nutrients are retained in the extraction process.

Many health-conscious people prefer cold-press juicers to centrifugal juicers because they operate with lower heat. This lower heat setting keeps fruit enzymes intact. Since cold-press juicers mash fruit, they do not oxidize nutrients found in the fruit. They produce a more pure juice, as the finished product does not differ greatly from the juice inside the fruit. Cold-press juicers also efficiently process leafy greens, such as spinach, wheatgrass and kale. This is a task that no other juicers are equipped to perform. Since these leafy greens carry many health benefits, this is another way to get vital nutrients and vitamins using cold-press juicers.

To be of the Raw Vegan or “Living Food” lifestyle means that we eat foods that are unprocessed, uncooked and organic. We know that by increasing the amount of fresh, natural, organic food that we consume, the greater our overall health will be. Food can be warmed to a temperature of not more than 115 degrees and still maintain living water, enzymes, and vitamins. Juice ‘N Blendz is committed to bringing you some of the best foods in the world like fresh produce from local farmers, and super foods (food considered especially nutritious or otherwise beneficial to health and well-being) like goji berries (China), cacao (South America), wild blueberries (USA), matcha tea (China) and flax seed (USA). By eating fruits, seeds and vegetables in their simplest state, right from the tree, bush, or vine, we consume foods brimming with life that are capable of transmitting that life force energy to you!

Raw living plant foods are simple, easy to digest, pleasant to eat and packed with thousands of nutrients full of life. They are easy to digest because they fit the biological architecture of the human digestive system. The sun is the root of all life on this planet and raw plant foods embody the most authentic transferred sun energy. Eating more raw foods has been shown to help increase energy, improve digestion and detoxify the body. The body is also able to restore itself, build new vibrant cells, and re-mineralize at the cellular level.

The wide spectrum of minerals in raw plants and seeds provide different types of nutrition including a balance of water, nutrients, and fiber to meet our body’s needs. Eating the right balance of alkaline and acidic raw foods can lead to weight loss, and help with the healing of many forms of sickness and chronic disease. Foods in their natural state contain living enzymes, oxygen, hormones, phytochemicals, bio-electrical energy and life-force all leading to a total feeling of wellness. Cooking depletes vitamins, damages fats and proteins and destroys digestion beneficial enzymes. When we ingest food that is lacking of enzymes, we must deplete our bodies’ natural store of them to digest it. We are the only creatures on Earth that have taken to cooking our food, which started thousands of ears ago out of necessity to destroy dangerous bacteria. If anything we’re lacking in a plant-based diet we would see it in animals that naturally eat a raw diet, but animals do not develop illness and degenerative diseases like we do. End chronic dehydration and increase energy by eating your raw food!

As an added bonus, eating your food raw can help you save money (your time and energy) on food, vitamins, electricity, doctors’ bills, drugs, and health insurance!