Because in the process of juicing, air will also be stirred in and mixed with the fiber of juice and fruit to produce bubbles. Inorganic salts contained in fruit juice will change the surface tension of liquid, and bubbles formed when air enters during stirring are not easy to break, just as detergents change the tension of water during laundry, bubbles will not disappear immediately, but will gather more and more to form bubbles. Many people think that the foam tastes bad and affects the appearance, so they skim it before drinking. But this layer of foam is actually the most nutritious part.

This kind of foam contains a lot of enzymes. Enzymes are of great help to the human body, and have the functions of tidying up the internal environment, diminishing inflammation and bacteria, purifying blood, enhancing immunity and reviving cells. Therefore, enzymes are very important for resisting diseases and delaying aging. Drink foam as soon as possible to keep its best activity. Enzymes are very sensitive and will lose their activity after a long time.

Therefore, the freshly squeezed juice at home must be squeezed and drunk now, and the foam should be finished as soon as possible. The shorter the time, the stronger the activity that can be retained. Enzymes are also sensitive to temperature, so it is not recommended that you heat the juice before drinking. If you really can't stand the cold temperature, you can heat the juice, preferably within 56 degrees Celsius, to keep its nutrition in the best state.