A cold-pressed juice is one that is created by pressing freshly masticated fruits and vegetables in a fine mesh bag using hydraulic plates. This method extracts liquids from plant matter slowly and gently without denaturing valuable enzymes or breaking down nutrients with high levels of heat or oxygen. The hydraulic press applies thousands of pounds of pressure to the shredded pulp, extracting every ounce of juice that the fruit or vegetable can possibly yield. The results are nutritious, smooth-tasting juices.
The gentle cold pressing action allows for little to no air to be introduced into the juice, and because of this each bottle can be kept in sealed, refrigerated containers for up to 72 hours with little loss of taste, nutrients, or color. These juices are provided by nature with beautiful color, flavor and loads of micro nutrients and vitamins.
By contrast, a more common form of juicing with a “centrifugal” juicer relies on a metal blade that spins at great speed against a mesh filter, separating juice from fruit and vegetable solids. This method not only extracts juice that is less dense with vitamins, minerals and enzymes than cold-pressed juice, but the spinning blade brings high heat and oxidation into the process, thereby changing the juice’s chemistry and accelerating the death of its nutrients. These juices should be consumed immediately.