Cold Pressed Juice
Why Cold Pressed Juice?
There are a few different ways of making juice, and not all are equal!
A centrifugal juicer (like you may use at home or see in juice bars) uses an ultra-fast-spinning blade to extract the juice from vegetables and fruit. Because the metal blades of the centrifugal juicer spin so quickly, they generate heat. This heat ends up breaking down the important enzymes in the vegetables and fruit. The rapid spinning also lets air into the mix, oxidizing the juice, which further breaks down its nutrients (the stuff you really want in your body!).
A hydraulic Cold Press Juicer is the best type of juicer on the market. These are commonly referred to as two-stage juicers since there are two stages in the juicing process:
- The produce is chopped (also referred to as grinding) into the consistency of chunky salsa. This is just cutting the produce into small pieces
- The juice is slowly extracted by pressing the vegetables and fruit between two plates under thousands of pounds of pressure
We’ve recently invested in one of the best cold presses on the market made by https://www.biocoldpressjuicer.com
Cold-pressed juice protects and preserves the nutrients of vegetables and fruit. Since the cold press juicer presses the vegetables and fruit to extract the juice, no heat is involved. That means you still get all the healthy benefits of fruits and veggies. At Root Juice we freshly cold press all of our juices. You get 100% of the vitamins, minerals, enzymes, and nutrients when you drink cold-pressed juice.
A cold press makes the smoothest, best tasting juice you can make with the least amount of separation.
Juice presses are able to extract the most nutrients possible from vegetables and fruit. With cold press juices you get 42% MORE vitamin C and 60% MORE vitamin A compared to a centrifugal juicer.
It also provides the longest shelf life, minimal separation or breakdown of nutrients and taste. It creates the purest juice with around 99% liquid and less than 0.3% pulp.