The benefits of pure juice have long been appreciated among the health-conscious, but a new kid on the block is taking the world by storm: cold pressed juice. The question begs: what is so special about cold pressing, and how does the process differ from the more traditional method of centrifugal extraction?
Why is the Juicing Method so Important?
The cold press method is taking off in a big way because it offers juice that has retained the maximum amount of nutrients; in fact, juice that has been cold pressed is believed to contain up to five times the amount of essential nutrients than when centrifugally extracted. As well as tasting delicious, most people consume juices because of the multitude of health benefits they offer. In this case, it would make sense to opt for the most nutritiously superior choice.
Centrifugal Juice Extraction
Extracting juices using a centrifugal force is the more traditional way of obtaining juice. It involves high-powered rotating blades that chop up fruit or vegetables, forcing them against a metal strainer which separates the juice and leaves behind a fair amount of wet pulp.
Out of the two processes, using a centrifugal extractor is undeniably faster. However, any advantage this may create is undermined by the fact that the spinning blades generate heat, which can kill off crucial enzymes. In addition, the velocity of the blades cause the cell walls of the fruit and vegetables to break open, forcing air into the juice, triggering the oxidation process; this further reduces the effectiveness of the enzymes, along with important vitamins and minerals. Consequently, as oxidation has already begun, juice extracted in this manner needs to be consumed immediately to reap any nutritional benefits.
Cold Press Juicing
In contrast, cold pressing is a slower, gentler process where fruit and vegetables are crushed and pressed to squeeze out juice. The cold press is able to obtain more juice than a centrifugal extractor, leaving only a very dry pulp, and subsequently producing a greater yield.
The process involves nominal heat and less friction, keeping the effects of oxidisation to a minimum and preserving valuable enzymes and nutrients. This also allows the enzymes in cold pressed juices to have a much longer “shelf-life” than their extracted counterparts. The efficiency of a cold press is further extended by its ability to extract juice from highly nutritious green, leafy vegetables, a stumbling block for centrifugal extractors. The end result is a nutritionally superior juice which tastes crisp and fresh.
In a Nutshell
When comparing the two methods, there is simply no escaping the advantages of cold pressing: it produces a high-quality juice that stands head and shoulders above its competitors. If deliberately seeking negatives, you could conclude that cold pressing is slower and more expensive (due to the sheer volumes of produce that go into making it), but these are rather insignificant when you consider the multitude of benefits it brings with it.
FP Juice offers only cold pressed organic juices made daily and bottled for your convenience giving you the opportunity to get all the benefits without having to go through the long process. Even better, there’s no clean up!