Cold-pressed juice is made by using a hydraulic press to extract juice from fruits and vegetables. This method preserves the enzymes and nutrients in the juice, making it a concentrated source of vitamins and minerals.
When fruits and vegetables are juiced using traditional methods, such as a centrifugal juicer, they are exposed to heat and air, which can cause the degradation of enzymes and nutrients. With cold-pressed juice, the fruits and vegetables are crushed and pressed at a low temperature, preserving the enzymes and nutrients in the juice.
Additionally, traditional juicing methods use a high speed spinning blade that generates heat and friction, which can further degrade the enzymes and nutrients. Cold-pressed juice uses a slow-moving auger that crushes the produce, minimizing heat and oxidation.
In summary, the cold-pressed juice technique uses low temperature, minimal heat, and no added preservatives, which preserves the enzymes and nutrients in the juice, making it a concentrated source of vitamins and minerals compare to traditional juicing methods.