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Typical juice is made using a centrifugal juicer. Those are the big, round ones you see at your local juice spot. During production, heat and oxygen are sucked into the juicer and actually end up destroying vitamins and nutrients in your drink. That foam in your juice is made up of air bubbles, exposing your juice to even more nutritional loss. In order to receive any real benefit from this type of juice, it needs to be consumed immediately. Like, “within thirty minutes” immediately.

That’s where cold-pressing comes in. The cold-pressed method gently grinds the produce into a pulp and then applies thousands of pounds of pressure in order to extract every last drop of juice. The result is juice that’s not only superior in flavor but also in nutritional value, containing up to five times the amount of vitamins, nutrients and enzymes as a typical juice. Further, the average cold-pressed juice can be bottled and refrigerated for significantly longer than a typical juice with no nutritional degradation.

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