Cold Pressed Juicing METHOD
In order to make the best possible organic juices and nut
Cold pressing is a superior and unequalled juice extraction method which extracts the maximum juice from fruits and vegetables, whilst maintaining the highest nutritional value which remains stable for 3 days.
Each piece of fruit and vegetable is checked and washed by hand in filtered water before our phenomenally powerful hydraulic press shreds the produce and then gently and slowly presses it between 2 stainless steel plates at incredibly high pressure, extracting the maximum juice possible whilst breaking down the cell walls, unlocking and releasing maximum nutrients.
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
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:
The graphs below show the results for vitamin A and vitamin C.
Graph 1 shows that whilst after 24 hours, the vitamin A content remains the same for the cold press and centrifugal juices, the vitamin A in the centrifugal juice then takes an immediate nosedive whilst the cold press remains pretty stable.
Graph 2 shows that the vitamin C content of the cold pressed juice is much higher than the centrifugal from the start and like vitamin A, the cold pressed juice retains vitamin C at an incredibly stable level for 3 days.
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