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Why Your Juice Has To Be Cold Pressed

Juice has been a global trend for the last few years. With every major western city having their own cold pressed juice bar. And you now see "cold pressed" on most of the labels in the supermarket.

What Are Cold Pressed Juices?

Cold pressed juices use hydraulic pressure to squeeze the life out of produce without using any heat or oxygen. Unlike centrifugal juices (most domestic and commercial juices with fast spinning blades), the cold-pressed technology doesn't damage the cellular structure, keeping the live enzymes and minerals intact. The lack of a blade also means that oxygen isn't brought into the environment, which further accelerates the ageing process. If you want to see what we mean about oxygen, make two bottles of juice. Fill one to the brim and seal it with a tight lid, then fill the other half way. The half full bottle will age/brown significantly faster.

Cold Pressed Juicer Vs Centrifugal Juicer

Why You Shouldn't Drink Pasteurised Juice

In most cases, heating fruits and vegetables causes them to lose some of their nutrients, including the important minerals sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, and copper. In fact, cooking some fruits and vegetables causes them to lose approximately 60-70 percent of their minerals.

Produce can be expensive, especially when buying organic. It just makes sense to maximise your nutritional return by eating more raw produce.

The same theory applies to juicing. Approximately 98 percent of store bought juices are processed by pasteurisation or high pressure processing (HPP). You can't extend the shelf life without compromising the integrity of the nutrients. Its's one or the other. Furthermore, most pasteurised juices are full of potentially harmful preservatives and added sugars in attempt to further extend the shelf life. Anything you can buy in store absolutely can't get close to what you produce at home or what we produce in store. It's like comparing organic oranges to sprayed apples!

Why Your Juice Must Be Cold Pressed

If you're going to spend money on juice or you're going to get messy in your kitchen at home you want to maximise your return. Cold pressed juice extracts three to five times the nutrients, it tastes better and it has a 72 hour life span as opposed to something that evaporates in nutrients win 10 minutes or is sneakily shelf stable on a supermarket. When it comes to juicing, you can't take shortcuts. Cold press at home or spend the extra couple of bucks per bottle.

About James

I co-founded Green Press in 2013. I grew up in Alice Springs, the Australian outback, with absolutely no understanding of what healthy food is. Mum...




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