‘Cold Press’ refers to the method of extracting juice from fruits and vegetables without the use of blenders or blades, which is currently the most common commercial method used. The key difference is temperature and the lack of fast moving parts. In a conventional blender or juicer, a higher amount of heat is produced by friction. The hot blades can then destroy the sensitive enzymes, which in turn affects the nutritional value of the juice and taste. The cold pressed method uses a high amount of direct pressure to extract the juice from the fibre content of the plant.
When the juice is extracted under direct pressure it is kept as near to its natural state as possible. Therefore, all the essential minerals, vitamins and enzymes are maintained and can be rapidly absorbed and transported by the body more effectively and efficiently.
Given that the juice is extracted under direct pressure it upholds its integrity longer than other styles of juicing. Thus it has a shelf life of 2-3 days (depending on the type of juice and other variables).
There are many advantages of cold press juicers over centrifugal juice extractors, such as their ability to juice everything including all green vegetables, wheat grass and herbs such as parsley with minimum waste.
Most high speed juicers grind away at the fruit or vegetable so the ‘juice’ is actually juice AND pulp. A slow speed cold press juicer yields vastly increases the percent of pure living juice.
Yes, centrifugal juicers are fast, but anywhere heat is applied, living enzymes are lost. This happens through oxidation of the juice, and is easily demonstrated by standing a glass of juice from any of these juicers alongside a glass of cold pressed juice. You’ll actually see it go brown far sooner than the cold pressed, live enzyme juice.
In addition to loss of nutrients, when heat is involved in the juicing process, it can create an unpleasant taste that is reminiscent of plastic in the resulting juice. With THE ANGEL JUICER this plastic taste never occurs and you can enjoy a delicious beverage that has maintained all of its nutritional benefits.
While even cold pressed juice starts to naturally separate after time, centrifugally-produced juice begins to separate almost immediately due to premature oxidation during the extraction process. Centrifugal juicers also produce a juice that usually is quite foamy - and that foam is made up of air bubbles, exposing your juice to continued nutrient loss. In order to receive any real benefit from this type of juice, you need to drink it within 20 minutes of it being made.
The cold pressed method gently and slowly grinds the produce into a fine pulp. Two stainless steel blades are pressed together, placing thousands of pounds of pressure on the pulp to extract every last drop of juice. This little-to-no-heat method results in a juice that’s not only superior in flavor but also in nutritional value, containing up to five times the amount of vitamins, trace minerals and enzymes as a typical centrifugally-produced juice. Cold pressed juice may be bottled and kept fresh for 72 hours.
If you were to put the two juices through a sieve you would discover the real difference.
We chew our food at about 30 to 60 chews per minute via a cold press masticating process, thus insuring maximum nutrient availability. If our mouths were to imitate high speed centrifugal juicers, we would be chewing at an incredible 1,000 to 30,000 bites per minute.
Some discerning customers insist on using only ‘Cold Press Juicers’ with speeds ranging from 200 rpm and less. Cold press juicers are purpose built machines that extract a high quality ‘living juice’ for maximum well-being.
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, the juice tastes stronger and has a much longer shelf-life. These juicers are especially appealing to health enthusiasts, sports people, convalescing and the elderly, as recommended by Dr Sandra Cabot.
Most juicers available through retail outlets (e.g. Panasonic, Breville, Black & Decker, etc) are ‘high speed centrifugal juicers’, with speeds ranging between 1,000 rpm through to 30,000 rpm. Centrifugal juicers 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. Their main purpose is to produce juice as fast as possible, by cutting / shredding your produce at extremely high speeds.
Heat, static electricity and large amounts of air are drawn in and nutrients are destroyed as oxidation occurs. The result is generally an oxygenated juice that is heated at a molecular level, subsequently shortening the life of the juice to varying degrees. Any juice extractor using a high-speed blade or centrifuge creates friction heat and destroys vital nutrients. Most high speed juicers require regular pulp removal and cleaning. The strainers are difficult to clean and they can’t juice wheatgrass or leafy green vegetables effectively and economically. The pulp builds up in the strainer and the machine needs to be periodically emptied, making continuous juicing impossible. So there’s a lot of noise, a poor quality juice, a stop & start process, a large amount of wasted produce (the pulp is wet, not dry like THE ANGEL JUICER) and a difficult clean up afterward.
High speed centrifugal juicers are not true juice extractors, as the resultant juice also contains finely cut / shredded produce ‘blended’ into it, often giving the illusion of a higher juice extraction rate. Thus many ‘high speed centrifugal juicers’ are in reality a cross between a ‘juice extractor / blender.’ Although they cannot extract a ‘living juice’, they certainly can produce a “fast food” juice. High speed centrifugal juicers tend to suit busy people who are happy with a basic quality blended juice.
Juicing machines will allow you to take control of the quality of the produce, but extraction methods destroy vital nutrients, vitamins and living enzymes.
In short by cold pressing the fruit and vegetables our juice retains the highest amount of nutrients possible, giving an overall better and tastier juice.