“The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.”
Dr. Norman Walker
cold pressed describes a method of juice extraction. the mac daddy of all cold press juicers is the norwalk press. the press has two separate juice extraction machines built into it: the triturator and the 3 ton hydraulic press. harder veggies and fruits are first pulverized into a pulp using a slow spinning blade. the pulp is then wrapped in a cloth and pressed, extracting live juice and preserving maximum amounts of vitamins, enzymes, minerals and trace minerals. the flavor and quality of the juice is unequaled by any other juice extraction. it taste cleaner and crisper.
in contrast to the slow working norwalk machines, the centrifugal juicer extraction method involves a high speed cutting blade and strainer that heats the produce and causes oxidation, destroying vital nutrients, and leaving much of the liquid in the pulp. the juice needs to be consumed as soon as you make it with a centrifugal juicer because of the oxidation that occurs. the juice is not as nutrient rich and not as yummy on the tummy.
because air is not forced into the juice during extraction, cold press juice will keep for up to three days, without oxidizing or losing nutritional integrity, with proper refrigeration. some juices last longer than that! yay for cold pressed juice!
*** this is important, so listen up!!
our juice is NOT PASTEURIZED and therefore may contain bacteria that can cause illness in children, the elderly and persons with weakened immune systems. pregnant or nursing women should consult with a doctor before drinking unpasteurized juice. fizzy juice or swollen bottles indicate that the juice is spoiled. please keep refrigerated.