We freeze our juices immediately after bottling to ensure that the nutrition and flavor is locked in. Freezing is the only way to preserve the shelf life without destroying the nutrients, enzymes, and taste.
Freezing offers a level of convenience that other brands don't have because if something comes up and you cannot consume them right away, the juices are not wasted. You just keep them in the freezer until you are ready to start and they are as good as if you had drank them within an hour of juicing.
Years of scientific research have produced the cold hard facts about the nutritional value of frozen fruits and vegetables. Studies consistently reveal that frozen produce is as nutritious as fresh produce. The freezing process slows enzyme activity, but does not damage it. The enzyme activity normalizes upon thawing.
When the blood bank stores blood, do they freeze it or pasteurize it? (in case you don't know, they freeze it!)