Frequently Asked Questions
No math required here as we keep it simple for you — a serving size is the full bottle. Shake and shoot!
Bacillus coagulans GBI-30, 6086. This probiotic strain has a patented encapsulation that ensures it survives from the time we place it in the bottle to the time you enjoy the shot.
Our organic Energy shots contain 100mg of organic caffeine to power your day without the jitters or crash. We've also included 100% daily value of vitamins B6 + B12. As always, all of our shots are made with organic cold-pressed fruit and vegetable juices.
Yes! All of our juice shots are all Certified Organic.
If pregnant, nursing or under 18, please consult a physician prior to enjoying.
No! We do not add any preservatives, emulsifiers, additives, gums, etc. Our ingredients are simple and transparently stated on the label: fruits and vegetables only. All nutrients and sugars are naturally derived from the fruit or vegetable ingredient found on the product label.
This is our additive-free story. To keep juice from settling, some manufacturers will use something called a “suspending agent." This also falls under the name of gums, emulsifiers, or hydrocolloids. Ultimately, these don’t deliver a nutritional benefit, so they didn’t make the cut for our quality ingredients.
The fresh fruits and vegetables are pressed using a hydraulic press juicer that applies a tremendous amount of pressure to extract the juice directly from the pulp. This process does not produce heat, and therefore does not destroy the nutrients and enzymes found in raw fruits and vegetables.
We love raw juice, but everything in the juice that is good for you is also good for bacteria and can make you very sick. High Pressure Processing (HPP) is a cold-processing technique by which our bottles, already sealed in their final package, are introduced into a vessel and subjected to a high level of isostatic pressure transmitted by water. HPP kills the bad while preserving the good. If you have ever snorkeled, it’s the same pressure that you feel when you dive underwater. Nothing more. If you want to geek out, here is more on the process: the bottle of juice goes into a chamber, the chamber is filled with ice-cold water, the water keeps coming in to increase pressure. The pressure kills the bacteria and makes our juice safe to drink, while the ice-cold water prevents the juice from heating up and cooking the active enzymes.