(local, homemade, fresh vs. the grocery store stuff)
You wouldn’t eat a salad that was made 6 months ago, shipped across the country, blasted with pressure to kill everything in it, and then squirted with “natural flavor” to taste like salad again.
So why do we do that with juice and broth?
Here’s the unfiltered truth your cells already feel:
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What You Drink
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Store-Bought (Whole Foods, Suja, Kettle & Fire, etc.)
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Stein Co. Sips (made 1–3 days ago in a real kitchen)
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|---|---|---|
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Enzymes
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Mostly destroyed by HPP (high-pressure pasteurization) or heat
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100 % alive and kicking – these are the spark plugs of digestion
|
|
Polyphenols & antioxidants
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Drop 30–70 % within weeks of pressing/simmering
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Maxed out – squeezed or simmered the same week you drink it
|
|
Probiotics & good bacteria
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Zero (killed for shelf life)
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Naturally occurring in raw juice & slow-simmered broth
|
|
Collagen & gelatin (broth)
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Decent, but broken down by factory processing
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Intact, wobbly, joint-loving gelatin straight from the bones
|
|
Vitamin C (orange juice)
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Loses ~50 % in the first month after pressing
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Basically the same as eating the orange
|
|
Electrolytes & minerals
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Often from concentrate or added back
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Straight from the produce and bones – potassium, magnesium, trace minerals your body recognizes
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Flavor = nutrient density
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“Natural flavors” to trick your tongue
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Tastes insanely alive because it actually is
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Store-bought isn’t “bad.”
It’s just… dead-ish.
You’re paying for convenience and a pretty bottle, not peak nutrition.
When you grab a jar from us you’re getting:
- Juice squeezed the same week (21+ oranges in every Sunshine Orange)
- Broth simmered 24+ hours with real bones and veggies, never frozen or pressured
- Tea brewed fresh with raw honey and zero syrups
It needs living food.