Cold Press Juice VS Non-Cold Press Juice

December 31, 2017


You might think all juices are created equal. But there are differences in processing or juicing fruits and vegetables to maximize the extraction and preservation of vital detoxifying nutrients and enzymes. Cold-press juicing of fruits and vegetables relies on hydraulic pressing, using pressure measured up to thousands of pounds to extract the maximum amount of liquid from fruits and vegetables. In non-cold press juicing, fruits and veggies are ground to a pulp to extract the liquid.

Cold-pressed juices retain the nutrients and sensitive enzymes that provide optimal nutritional and detoxifying benefits to the body. Non-cold press juices still provides nutrition but lose vital components in the process of grounding the fruits and vegetables. Heat and oxidation alters the composition of the liquid, losing vital enzymes and nutrients. As conventional juicers extract the liquid from fruits and vegetables, ultra-fast blades grind the foods, producing heat that affects the chemical composition of the juice. Oxygen present in the process also alters the nutrients through oxidation.

Fresh and unpasteurized juices have a shorter shelf life compared to pasteurized juices. To combat the growth of microorganism and preserve the freshness of cold-press juices, the liquid goes through the process of High Pressure Processing (HPP). HPP kills microorganisms by submerging bottled fresh juices in cold water under high pressure, increasing the life and freshness from 5 days to 30 or 45 days. Non-cold-press juices go through conventional pasteurization methods ergo losing vital enzymes and flavonoids.

Cold-press juices are 100% pure and natural without any additional fortification of vitamins or minerals. Non-cold-press juices have to be fortified to make up for the lost nutrients in the juicing and pasteurization process.

More importantly, the enzymes present in fruits and vegetables when eaten are present in the fresh cold-press juices. Enzymes are often lost in non-cold-press processes and pasteurization. Enzymes help in detoxifying the body.

Sugar cane cold-press juice is a great example of a nutritionally-packed refreshing beverage. The cold press retains policosanol, a long chain alcohol compound in the juice that lowers cholesterol levels in the blood, reduces the occurrence of atherosclerosis and detoxifies blood and organs. Studies have shown that Policosanol efficiently lowers blood cholesterol and triglycerides while it raises levels of good cholesterol and prevents blood clotting. Cold-press sugar cane can be paired with other fruits and vegetables for a more nutrient-packed drink 

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