Enzyme yield from juicing is a mute point,nutrient extraction from the pulp itself is of utmost importance.All of the alkaline based enzymes will be deactivated when they come in contact with the acidic enviorment of the stomach.So enzyme activity in the juice is a mute point as well,adding honey to carrot juice is a great way to make a suger bomb.Carrots and apples are very high in suger content and should be juiced very sparingly.Carrots today have 5 times the suger content of a wild carrot.The red delicious apple has 50 times the suger content of a wild apple.Then times this by how many you juice and the numbers get really high.If your looking for maximum nutrient yield from produce you should try WHOLE FOOD juicing it has the whole nutrient profile.