Cold-Pressed Vs. Centrifugal
What’s the difference between cold-pressed juice, juicing at home and juice you find in the grocery stores?!
Lately cold-pressed juice is the new kid on the block and everyone wants to know why they are so cool?! The biggest difference from cold-pressed, juicing at home with a centrifuge juicer or good old Tropicana OJ is the way all these juices are made, processed and distributed.
At Home Juicing (Typically Centrifugal Juicer)
Let’s start with juicing at home, many people have heard of the famous Jack Lalanne juicer or the high-end Breville that are associated with infomercials, big messes and tying up half your morning. These juicers are great for dedicated juicers who keep half their fridge stalked with fresh produce and are going to wake up every morning and get down to their juicing routine. If you aren’t that swift in the kitchen you might find yourself spending upwards of an hour, with a huge mess and an okay tasting juice.
The benefits with using these kinds of centrifugal juicers are low investment cost ($50-$350), faster than cold-pressed and fairly easy to operate.
The problem with juicing at home is the juice needs to be consumed in 30 minutes or less after it’s produced. Because the blade from a centrifugal slices the cell walls the juice immediately begins to break down and “die”.
Cold-Press is the new hit because of its reputation it has with lowering blood pressure, cancer reduction, weight-loss, clearer skin, increased energy, stronger immune systems and much more. Cold-pressed juicing has been extended into many homes at the local and national level because of its longer shelf life. The Norwalk machine presses with 2,000 pounds of hydraulic pressure, squeezing the juice out from the fruit or vegetable with absolutely no heat present and very little exposure to oxygen. Because of this type of method, most cold pressed juice is done by a local juice company like OH! Juice.
It’s been proven that heat damages the vital enzymes and nutrients that we are trying to extract from the juice in the first place. The Norwalk is different from centrifuge juicers because there is no spinning blade that is rotating at extremely high RPMs causing initial friction, heat and oxidation, all in which lead to a lower nutrient content. Juices that are made from a Norwalk get upwards of 5 days shelf life with minimal nutrient degradation, compared to a centrifuge that encourages consumption within the first 4-6 hours.
Cold-pressed juice is very time consuming, labor intensive and requires a lot of initial investment costs (2,500-3,200). That’s why most people leave it up to the experts like OH! Juice to handle the battle of juicing.
How we are different:
After the OH! team is done cold press juicing we bottle the fresh juice to the top of our glass bottles to minimize oxidation, stamp an expiration date of no more than five days and call it deliciousness, other juices unfortunately go through more tedious processes to get into your hands….
Store Bought-Pasteurized and HPP
As you’re wondering through the isles at your local grocery store in search for something nourishing don’t let the array of colored labels and plastic towers of familiar juices like Tropicana, Naked Juice and Snapple woo you with their advertising ploys. We’re here to guide you and let you to know that these juices are far from, fresh, natural and healing. Some of these juices have shelf lives upwards of 6 months, and more sugar than soda! Typically juices that are on the shelves at grocery stores have gone through a pasteurization process that heats the juice to a boiling level to ensure no bad pathogens have made it into the final product, extending the shelf life for a few months. The problem with pasteurization and large-scale production is the loss of nutrients. By the time you pour yourself a glass of orange juice roughly 10% of what was actually in the orange made it into your cup- what is the point? I thought we were aiming for healing live enzymes and vitamin C, not just a cup of sugar water.
HPP is a new method of pasteurization that has entered the market recently that preserves the shelf life of juice, by reducing the potential harmful bacteria through very high pressure. This system uses such extreme pressure that bad pathogens are destroyed by the end of the process, but what about the good nutrients, do they make it through? Current literature is at a minimum but some articles have reported that the nutrient content is affected, especially water soluble vitamins. Another downside of HPP is they haven’t figured out how to do it without plastic so the end product will always rest surrounded by plastic. Even BPA has the potential of leaching hazardous chemicals that have proven to disrupt with hormones and the endocrine system.
I hope this information has enlightened you to be able to make an informative decision in your juicing endeavors, whether you choose to experiment on your own with an at home juicer or you’re on the go and don’t have the time to juice yourself.