The Hypoallergenic

Pear in juice is sweetness incarnate. When you mix carrot and pear in a cold-press extractor, you get a juice of remarkable creaminess, lightly fragrant, naturally sweet, with no bitterness whatsoever. This is the juice I recommend to patients who find vegetable juices too ‘green’ or too strong. Pear softens everything. I often prepare it in November with Conference pears from an orchard belonging to a friend in Normandy. It’s an end-of-autumn juice, comforting, that puts you in a good mood.

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Bioactive molecules

Pear contains sorbitol (2.6 g/100 g), a polyol with mild laxative properties that draws water into the intestinal lumen through osmosis, facilitating transit without irritation¹. It is the fruit best tolerated by sensitive intestines and allergic conditions; its allergenic potential is virtually nil². The copper in pear is a cofactor of superoxide dismutase (SOD1), a first-line antioxidant enzyme³. This is the juice I recommend to patients who find vegetable juices too green or too strong⁴.

Pear (Pyrus communis) contains sorbitol (2.6 g/100 g), a polyol with mild laxative properties that stimulates intestinal peristalsis without irritation. This mechanism is osmotic: sorbitol draws water into the intestinal lumen, softening stools. Pear is also a source of copper (0.082 mg/100 g), a cofactor of cytochrome c oxidase (complex IV of the mitochondrial respiratory chain) and copper/zinc superoxide dismutase (SOD1). Chlorogenic acids in pear exert anti-inflammatory activity by inhibiting prostaglandin production via COX-2. Arbutin, a phenolic glucoside specific to pear, has diuretic and urinary antiseptic properties. The combination with carrot creates a complete nutritional profile: the fat-soluble beta-carotene from carrot complements the water-soluble polyphenols of pear. Combined potassium (191 + 116 mg/100 g) supports heart function.

Carrot-pear juice is a mild autumn juice. Pear’s sorbitol supports transit, copper nourishes the respiratory chain, and carrot’s beta-carotene protects mucous membranes. It’s the ideal juice for beginners and delicate palates.

Key micronutrients table

Micronutrient	Main role
Sorbitol (pear)	Mild osmotic laxative, intestinal transit
Copper (pear)	SOD1 cofactor, respiratory chain
Chlorogenic acids (pear)	Anti-inflammatory, COX-2 inhibition
Beta-carotene (carrot)	Vitamin A precursor, mucous membrane protection
Arbutin (pear)	Diuretic, urinary antiseptic
Potassium (carrot + pear)	Heart function, fluid balance

Cold-press extractor preparation

Ingredients:

• 1/2 cucumber
• 1 medium zucchini
• 2 green apples
• 1 peeled lemon

Choose well-ripened pears but not overripe: they should yield slightly under thumb pressure. Williams are the juiciest, Conference the most fragrant. Pass the carrots first, then the pears cut into quarters (remove the core).

My recommended extractor

For this recipe, I use the Hurom H80-ST. Cold-pressing preserves all the enzymes, vitamins and phytonutrients that the heat of a centrifuge would destroy.

Promo code: francoisbenavente20 for -20% on everything at Hurom.

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To go further

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• Questionnaire: Vitality
• Questionnaire: Vitamin C deficiency

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• All my health questionnaires
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