Why Cold-Pressed?



The most widely available juicer in the home (and many juice bars). These appliances extract juice with a fast-spinning metal blade that spins against a mesh filter, separating juice from the fruit/vegetable flesh via centrifugal force. As the blade inside this juicer spins it generates heat, destroying enzymes and micronutrients in the 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.




In the first step, the juicer grinds the produce into a pulp and placed in cloth press bags. Once the pulp is ready, the filled press bags are placed in the press. Two stainless-steel panels 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.

We only use Goodnature commercial presses to produce our juice.
They manufacture the most popular, highest quality units in the world.

Here is what the experts say about pressed juice.

 Fresh juices are bursting with all kinds of healthy ingredients: antioxidants, vitamins, natural antibiotics, enough beneficial nutrients to stock a health food store, and anti-inflammatory substances that protect your body’s cells as well as reduce pain. Juices even contain enzymes that can improve your digestion and cure some intestinal diseases.

- Dr. Sandra Cabot, M.D. Author, “Raw Juices Can Save Your Life”

Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition.

- Dr. Joseph Mercola, Osteopathic Physician and Founder, mercola.com

Several factors have been considered to be important in making good juice. Exposure to oxygen in the air, heat production, and foaming are all important factors to consider. Enzyme activity is a very good way to measure the amount of degradation that has occurred during juice extraction. It takes into account all the destructive effects of oxygen, heat, electromagnetic effects, and other factors. It tells you how much “life” is still in the juice.

Using enzyme content as our criteria, our results show that a two-step press is the best method to prepare fresh juice. This is not a surprise either since Max Gerson and Norman Walker both advocated this method of juice preparation for maximum benefit.

- Michael Donaldson, Ph.D. , Hallelujah Acres Foundation, hacres.com