Biotta Vegetable Cocktail
Seasoned with only a pinch of sea salt and some herbs, freshly harvested tomato, carrot, celeriac and beetroot juice are expertly blended to make Biotta’s delicious Vegetable Cocktail. The organic juice is not only tasty but nutritious too and is packed full of antioxidants. Antioxidants can help to protect cells, for example, those of the immune1 or cardiovascular system2, from oxidative stress by the effects of damaging free radicals.
Biotta’s Vegetable Cocktail combines the juice from 640g of vegetables including tomatoes, carrots, celeriac and beetroot and is enhanced with only a little sea salt and seasoning herbs. The juice is partially lacto-fermented (minus the tomato juice) which helps support the production of naturally-occurring, gut-friendly L+ lactic acid. As with the others in the Biotta range, there are no other added extras and the juices are not from concentrate.
Are all Biotta juices organic?
Yes, all the Biotta juices are Swiss organic, EU organic as well as USDA approved organic.
Biotta’s juices are never from concentrate, what does this mean?
Biotta Vegetable Cocktail Juices made from concentrate have the water extracted from the fruit or vegetable to produce a fruit/vegetable concentrate. This concentrate is easier to transport and can be stored for longer, as its high fructose content acts as a preservative. When it reaches its destination, the concentrate is then diluted with water and bottled as juice. This has little in common with pressed juice because valuable nutrients (and sometimes even the aroma!) can easily be lost during this process. As a result of this, Biotta does not use concentrates and only offers premium freshly pressed Biotta Vegetable Cocktail juices as opposed to reconstituted concentrates.
Why are Biotta juices lacto-fermented?
The process of fermentation allows foods to safely stay edible longer. Lactobacillus bacteria are found on the surface of all plants and have the ability to convert naturally-occurring sugars and starches quickly and easily into lactic acid. The lactic acid acts as a natural preservative that is able to inhibit the growth of harmful bacteria.
Beyond preservation advantages, lacto-fermentation also increases or maintains the vitamin and enzyme levels, as well as digestibility, of the fermented food, and is beneficial for gut health.
References
1. Hughes, DA. Effects of dietary antioxidants on the immune function of middle-aged adults. Proc Nutr Soc, 1999, 58(1), 79-84
2. Arab, L, Steck, S. Lycopene and cardiovascular disease. Am J Clin Nutr, 2000, 71, 1691-1695
