Re: So that would mean that any juices stored would be of inferior quality...?

If cut/pressed surfaces exposed to air = dying enzymes then I assume that only absolutely fresh juices are to be used?

Or is there a method of storage that slows the degradation of the enzymes?

I recall that Gerson's failures had in part to do with the fact that that the patient, when sent home, could not keep up with the juicing requirements. Either by themselves, or they did not have a willing help-mate.

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