COLD PRESSED JUICING METHOD
The pulp (insoluble fibre) left behind is pale, dry and tasteless – an important indication that maximum juice has been extracted. This pulp is far removed from the wet, brightly coloured pulp expelled by other types of machines which is discarded but sadly still retains a lot of juice. This means that a lot of nutritious juice has been thrown away rather than pressed out and into your glass.
Once all of the juice has been extracted and recipes completed, we hand pour it into our recycled, sterilised glass bottles before packing it into its cosy, sheep’s wool insulated boxes ready to be despatched and delivered to you overnight either via our driver or via courier.
It’s a myth that the more produce used to make a glass of juice, the better the juice must be. All that this means is that an inefficient machine or method has been used and that a lot of juice is still left behind in the pulp which is often thrown away, hence needing more produce to make just 1 glass.
Cold press vs centrifugal
Unlike centrifugal machines, cold pressing does not introduce heat or oxygen to the juice, which both cause immediate degeneration to the nutritional content. Instead, cold pressing retains the maximum nutrient profile throughout the juice extraction process and the nutrients stay stable at a very high level for 3 whole days.
Goodnature carried out a study in June 2016 (graphs below) comparing a green juice made by 2 methods: coldpress and centrifugal machine. The study was to initially test the nutritional content and then the depletion rate of the nutrients over 3 days.
The graphs below show the results for vitamin A and vitamin C.