Juicing is amazing. Putting 2 kilos of fruits and vegetables into one juice is great. It’s portable, easy, tastes great, and works wonders for your skin, heart and maintaining very good health overall, but not all juices are made the same. Centrifugal juice is one the most common method of juicing. It extracts juice from fruit and vegetables by using rotating blades. Unfortunately, rotating blades generate heat, which destroys some of the enzymes in the fruit and vegetables. The heat also causes oxidation to take place, which means that in centrifugal juices you will have less nutrients and minerals compared to a cold pressed juice.
Once oxygen is introduced to the juice, it loses vitamins and nutrients and isn’t in it’s purest form anymore. One of the main benefits of juicing is the ease it offers for consuming the vitamins and nutrients of a large quantity of fruit and vegetables. This is where cold pressed juicing has its advantage. It allows juice to be extracted in its purest form with no oxidation taking place, keeping the vitamins and nutrients intact.
By using steel plates to press the fruit and vegetables to a pulp, the end result is fresh, tasty, juice with maximal vitamins and nutrients. Of course centrifugal juice is better than a soda but the choice between cold pressed juice and centrifugal juice is clear one.