Why Cold Pressing is Important
Cold pressing is just a term to describe how the juice is extracted from the roots we are looking to obtain the juice from. You will all have seen images of people trampling grapes in a barrel with their bare feet to extract the grape juice to be turned into wine. This is the perfect example of a cold press. You will be pleased to know that our bare feet are not involved in the making of our juices :-), but the principle remains.
Our roots are ground in a machine that operates at very slow speed (around 52 rpm) and this breaks down the cell walls giving access to the juice within. Because this is done at slow speed, very little heat is generated (hence the term cold press) and little oxygen is added to the juice, this is essential for obtaining and retaining the maximum level of nutrients, vitamins and raw enzymes from the roots being pressed.
When a traditonal blender or centrifugal juicer is used the resulting juice is incomparable to cold pressed juice. A centrifugal blender has blades spinning around 12000 rpm, this will quickly break down roots and fruit and produce a juice, but in the process many nutrients are lost. A high speed blade generates a lot of heat and unfortunately this will destroy many of the heat sensitive vitamins and enzymes during the juicing process. A high speed blade also introduces huge amounts of oxygen into the juice and this means the juice will begin to oxidise(decompose) immediately and so cannot be kept but should be consumed straight away. Cold pressed juices by comparison will keep for a defined period when stored in the fridge.
Our juices will always be cold pressed, so you will get the full benefits of the nutrient hit our shots give you. Try them yourself and fuel your day the natural way!