Fresh vs. Frozen Wheatgrass?
In the health food community there is this conflict between fresh and frozen. Somehow, whether it was through marketing or some other means, the idea that "fresh is best" has permeated the health world. In some cases I would agree with this, but not when it comes to our wheatgrass juice.
The drawbacks of fresh wheatgrass
In order for you to have fresh wheatgrass juice, it has to be juiced right before you intend to consume it. This can be done at juice bars or even at home if you are growing your own. However, this means you will be drinking tray-grown wheatgrass with its risk of mold contamination. Also, the wheatgrass will be a sprout, so the sugar content will be much higher than Evergreen WheatGrass Juice which is made from wheatgrass in the vegetable stage.
To have fresh, field grown wheatgrass juice that is a vegetable, it could only be juiced it in the spring or fall when it is harvested. So in order for us to provide field grown wheatgrass year-round, we have to freeze it.
Why frozen wheatgrass is better
Freezing essentially immobilizes molecules, and molecules are the building blocks of all matter. So when we freeze our wheatgrass juice we are preserving almost all of the nutrients that were in the juice while it was still a liquid. When something is frozen, its molecules have slowed down to the point where their attractions cause them to arrange themselves into fixed positions as a solid. Therefore, when we freeze our field-grown wheatgrass juice, it is almost exactly the same as it was the day it was juiced. No moldy trays. No simple sugars. Just wheatgrass at its best.
United States Department of Agriculture (USDA) https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index
University of Minnesota http://www.extension.umn.edu/food/food-safety/preserving/freezing/the-science-of-freezing-foods/