What Is Cold-Pressed Juice?

Cold-pressed juice is hands down the highest quality juice achievable by any kind of juicer known to man. The method involves a low RPM grinder that grinds the fruits and vegetables into a pulp in order to break up the fibers so the juice can be easily released. The pulp, still full of juice, falls inside of a finely woven filtering bag, and is put between a powerful press and squeezed out.

What’s important is the juice never undergoes any extreme conditions where it could be damaged. The juice doesn’t get heated up, it doesn’t get put through a high-speed blade, and there isn’t air being blasted through it. The typical home juicer is a centrifugal ejection type, which does exactly those things. With that type of juicer you must drink the juice right away or it begins turning into a not-very-tasty foam. The juice oxidizes very quickly because of the extreme friction and excessive oxygen being introduced to it. In addition, conventional juicers are usually quite wasteful and destroy a significant amount of the sensitive nutrients during extraction. This chart will give you a good idea of how typical juicers stack up against the cold-press method, using a Norwalk hydraulic cold-press:

The Bailey Report

A comparative study of the operation and efficiency of machine “A”, a leading centrifugal juicer; machine “B”, described as being a juicer, grater and homogenizer; and machine “N”, a Norwalk hydraulic press juicer. A chemical analysis of the mineral content of the extracted juices was made. Uniform 5 pound samples of carrots, parsley and celery were run on each of the machines with the following results:

Carrots

Parsley

Celery

A

B

N

A

B

N

A

B

N

Juice Extracted – ozs.

40.5

40.5

57.0

8.80

8.80

27.0

50.7

59.7

68.1

Mineral Content – mgs
Calcium

501

1458

2708

460

500

1605

345

505

675

Magnesium as MgO

Tr

5.7

22.8

75

85

265

170

305

385

Phosphorous as P2O2

20.3

70.9

285

110

115

445

200

305

480

Iron as FeO

10.5

10.1

37.6

5

10

45

Tr

5

5

Potassium as K2O

8.1

16.2

31.9

1245

1745

5415

3550

5070

6465

Sodium

100

110

365

1635

1995

2315

 

Cold-pressed juice is the only juice that can be bottled and stored for 72 hours without preservatives and still taste fresh. The quality of the nutrients, amino acids, phytonutrients, minerals, trace minerals, and enzymes remain remarkably intact and are not destroyed as with other juicers. Cold-pressing is the least wasteful way of extracting juice because it squeezes every last drop of juice out of the pulp using a powerful hydraulic press.

The bottom line: Cold-Pressed juice is without a doubt the most nutrient dense, pristine, and flavorful juice known to man. Stop wasting money and nutrients with your conventional juicer and start drinking more Cold-Pressed.