What makes cold pressed juice unique?
In convention blending and juicing fresh fruits and vegetables are being cut and ground by fast-spinning blades. This process adds some heat and exposes ingredients to air; two things that cut down the percentage of essential nutrients that make their way into your glass.
This “rough” action also destroys many of the vitamins, enzymes, proteins, and minerals that we want from our juice.
Here’s what you need to know:
Traditional juicers/ centrifugal models – juicers/blenders.
Masticating juicer – cold pressed juicers.
Now that you got a general idea of the different models, let me explain a bit more about cold pressed goodness.
Masticating juicers extract juice by a slow and careful process of hydraulically extracting fruit and vegetable juice (pressing and grinding fruits and vegetables without adding heat, hence the term “cold-pressed”) and this process exerts just enough pressure to extract the juice.
Cold press juicing is so precise with its process of extraction that there is minimal air and heat so very little oxidation occurs.
This means you can enjoy your cold pressed juice up to 3 days after extraction, all the while preserving its vitamins, enzymes, trace minerals and overall nutrients up to five times more than any other juicer.