Why Cold Pressed?
There are a few different ways of making juice, and not all are equal!
A centrifugal juicer (like you may use at home) 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 only further breaks down its nutrients.
A hydraulic Cold Press Juicer (what we use!) 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
- The juice is slowly extracted by pressing the vegetables and fruit between two plates under thousands of pounds of pressure
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 meaning you get the most nutrients possible.
Juice presses are able to extract the most nutrients possible from fruits and vegetables as well as providing the longest shelf life, minimal separation or breakdown of nutrients and taste.
At Root Juice, we use one of the best Cold Pressed on the market (even if we do say so ourselves!). We freshly cold press all of our juices daily to make sure you get 100% of the vitamins, minerals, enzymes, and nutrients with our Juices.
A real juice press makes the smoothest, best tasting juice you can make with the least amount of separation. You get more vitamin C, Vitamin A and more of our Juice when its Cold Pressed.