Below is a press release we sent out about 8 months ago concerning pesticides:

In regards to the question of the ingredients specifically in Jus, the most important factor is that the product is not only nutrient-rich, but also safe; free of herbicides, pesticides, and fungicides.

Jus International promotes the daily intake of organic fresh fruits and vegetables in the diet, recognizing it is better to purchase freshly picked whole food. But for most, this may not be practical, time-wise or financially.

Jus maintains that it has a close working relationship with the farms and producers of the ingredients in the Jus product, in order to accumulate the highest quality fresh fruits and berries. In manufacturing Jus, we have taken every precaution working with a leading manufacturer, to ensure the extreme safety of their product.

As per the information in their frequently asked questions, Jus’ manufacturer has a GMP “A” Rating (the highest possible rating) by the National Nutritional Food Association. This lab provides full service testing, including microbiological and stability studies on the fruits and berries in Jus. In doing so, Jus and our laboratory have taken the necessary steps to ensure that there is very little to no herbicide or pesticide residue in their Jus product.

1. What is the pH value of Jus? A pH level in the bottle has little bearing on how it will impact the acid/base balance of the body (see below).
2. How Alkaline forming Is Jus in the human body? My review indicates that Jus contains alkaline forming ingredients for the most part.
3. You speak of living ingredients. Is Jus considered “Live Food?” The definition of “live food” is unclear. Obviously, the fresher a fruit the more antioxidant and enzymatic potential it is capable of delivering; while Jus is not a fresh fruit product, it is comprised of fruit components which are carefully prepared to maintain and maximize their antioxidant potential.
4. There is a means of measuring the electrical potential or “Aliveness” using a “Hydrogen proton electron meter [pH/ORP meter]. ” I have been told that Positively charged food is “dead” and Negatively charged food is Alive. Please see the response below:

Acid Base Balance and Food Intake
Our bodies are very sensitive to changes in our acid base balance. In fact, our body has a number of mechanisms it utilizes to maintain homeostasis with regards to acid base balance at all times.
When a food is ingested, digested, and absorbed, each component of that food will present itself to the kidneys as either an acid-forming compound or a base-forming one. When the sum total of all the acid producing and the base producing micro and macronutrients is tabulated (at the end of a meal or at the end of a day), we’re left with a calculated acid-base load. If the diet provides more acidic components, it will obviously manifest as a net-acid load on the body. And if it provides more basic components, it will obviously manifest as a net-base load on the body.

In the past, scientists have looked for various techniques to try to quantify whether a food is acid producing or base producing. One method that was commonly used was ash analysis. Using this technique, a food would be combusted and the ash would be analyzed to determine how much of the food was alkaline and how much was acid. When examining the micronutrients present in many foods we see that:
• Acidic anions in food include chloride, phosphorous, sulfates, and other organic acids.
• Basic/Alkaline cations in food include sodium, potassium, calcium, and magnesium.
The ash analysis technique has its limitations, though. Since simple food/ash analysis doesn’t take into account bioavailability of the nutrients in a given food, the acid-base balance of the body after consuming specific foods doesn’t often match the acid or base-producing estimate generated from the ash analysis. In other words, the ash analysis isn’t all that effective in determining how a given food will impact the body.

Recognizing this limitation, Remer and Manz developed food-rating values that they refer to as PRAL (potential renal acid load) and the NAE (net acid excretion).(1) The NAE can be determined directly by measuring the acid and the ammonium appearing in the urine and then subtracting out the measured urinary bicarbonate. This method yields a net acid excretion score based on direct measurements of the urine. This score, however, reflects total acid and base load of a mixed diet and not the acid or base load of the individual foods in the diet.

To more accurately predict the acid or base potential of a given food, another technique is needed. Unlike the aforementioned technique, the NAE can be determined indirectly by adding up all the urinary acidic anions from the above method and subtracting out the basic/alkaline cations described above. Since the urinary anion and cation excretion is directly related to food intake, it’s possible to approximate net acid or base load from the composition of the food. This net acid or base load is called the PRAL (potential renal acid load).

Therefore, in taking into account the composition of the food, the bioavailability of the different micro and macronutrients (especially protein) of the food, the sulfur content of the food, and the obligatory diet-independent organic acid losses, it’s then possible to estimate a physiologically meaningful index of the acid or base load based on the food consumed (PRAL).
Remember, from an acid/base perspective, it isn’t how a food tests when it is outside your body that matters; it is how that food presents to the kidneys that dictates its effect on the body. The following table summarizes how fruits shape up with regards to their PRAL score.

A negative PRAL score indicates the food is basic/alkaline. A positive PRAL score indicates the food is acidic. A score of 0 indicates the food is neutral.

Fruits, Nuts, and Juices Average -3.1
Apple(juice) -2.2
Apples -2.2
Apricots -4.8
Bananas -5.5
BlackCurrant -6.5
Cherries -3.6
Grape(juice) -1.0
Hazelnuts -2.8
KiwiFruit -4.1
Lemon(juice) -2.5
Orange(juice) -2.9
Oranges -2.7
Peaches -2.4
Peanuts 8.3
Pears -2.9
Pineapple -2.7
Raisins -21.0
Strawberries -2.2
Walnuts 6.8
Watermelon -1.9

Considering the readings above, without having specifically tested Jus, it can be predicted that it will present in the body as an alkaline or base combination.

Jeff

Good question though.

Jeff

Jeff

Jeff

I believe that people often just repeat things they heard without really knowing where the source was. Acai palm is the name of the fruit. We use the fruit, not the palm leaf of the fruit’s tree. Nobody has the exclusive rights to acai palm, it is widely grown in Brazil and it can be purchased from other farms now starting to cultivate it outside of Brazil.

Jeff

Thanks!

Is Jus pasteurized and at what point was the ORAC score performed on the product, prior to or after pasteurization?

1. What is the pH value of JUS?
2. How Alkaline forming Is JUS in the human body?
3. You speak of “living ingredients” … Is JUS considered “Live Food?”
4. There is a means of measuring the electrical potential or “Aliveness” using a “Hydrogen proton electron meter [pH/ORP meter]. ” I have been told that Positively charged food is “dead” and Negatively charged food is Alive.

Could you or someone in the organization please comment.
Thank you for your time and consideration.
Rich Aydelott