At 10:00 AM 3/29/99 -0300, you wrote: >>At 21:59 30/03/1999 GMT, you wrote: >>Lynton: > >>>> don't store the grass, use it immediately. THEY MUST ALL BE EATEN >>>> FRESH - the nutritional >>>>quality drops off very quickly (in one or two hours) once >>>>harvested, and the juices even faster. Axel: >>just curious, where did you read this? Lynton: It will take a while before I can dig the books out, I'll let you know. Axel: >>does it mean that if for example you >>grow wheatgrass and you have a little too much one day and you put it >>in a bag in the refrigerator it looses something fast? what does it loose? >>i think ann wigmore says you can store wheatgrass after harvest in the >>refrigerator. >> Lynton: Yes, in "Be your own Doctor" she says that under "storing the wheatgrass". It makes sense that if the green of the leaf is from Chlorophyl then its probably ok. Chorophyl is a potent ingredient, and Dr Price (who is quoted in one of her books) found that in 15 minutes a great part of chlorophyl is lost. So its best to use the juice within 5 minutes. Even 2 hours can cause a great loss of the chlorophyl in the leaf, depending on the temperature. And you can notice the difference in taste. Axel: >>i had been under the impression that both grasses and sprouts kept >>growing for a while after harvested. >> Lynton: If you define harvesting these as seperating the leaves from the roots, then how can they grow? How long is "a while"? minutes/hours/days/... What do you mean by "grow"? get longer/gain mass/build nutrients/... I don't know about growing, but I think they would last longer if the cut ends were kept in fresh water, much like cut flowers. regards, Lynton PS, I also have a book by the Japanese man who developed 'Green Magma'. He claims that he discovered how to preserve the Chlorophyl in the freeze-dried product, but I've seen nothing to back it up, and the taste to me suggests that its way past its best compared with fresh juice. PPS I should have said in my original post to avoid (or be wary of) devices that are coated with tin - they seem to impart a really metallic taste to the juice. The exception I found was a grain mill which had cast iron cutting surface (with no plating). Since the plating was on the internals that were squishing the grass up through the plates, I found no detectable taste change. (the ground up leaves just dropped into a waiting glass container). Stainless would be ok, I wish I could find one.