Cold Pressed Juice
Juicing cold pressed or centrifugal?
We all know that nutritionists advise plenty of fresh, raw fruit and vegetables as essential to well being. Juicing will provide a highly concentrated nutrient drink, released from the fibre, as it’s slowly pressed by the juicer. For optimum benefits, the juicer must extract the goodness without destroying vital enzymes through heat and this is where the difference lies between centrifugal and cold pressed juicers lie.
“The juices extracted from fresh raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.” – Dr. Norman Walker
Centrifugal juicers are fast, with speeds ranging between 1,000 rpm through to 30,000 rpm, which work by using a flat cutting blade at the base of a rapidly spinning strainer. The centrifugal force passes the produce through tiny holes in the strainer. However this method introduces heat, drawing in large amounts of air and destroying nutrients as oxidation occurs, subsequently shortening the life of the juice to varying degrees.
Cold press juicers are genuine juice extractors that literally extract juice from your produce via a slow speed ‘cold press’ masticating process. Because the nutrients are preserved being packed with living enzymes, the juice tastes stronger (much better) and has a much longer shelf-life (refrigerator). Other advantages of cold press juicers over centrifugal juice extractors, are their ability to juice everything including all green vegetables, wheat grass and herbs such as parsley and producing less waste because its pulp is dry not wet.
Many people have reported many amazing and almost immediate health changes when changing from high speed to slow speed juicers. Just as we are told to chew our food slowly it is far better to slowly press to insure maximum nutrient availability.