Lots of people debate whether or not there really are differences between juice made using a press and juice made in a centrifugal juicer. Last year, we had the two types of juice analyzed by a certified food lab and published the results. The results showed that the nutrients in centrifugal juice break down much faster than they do in cold-pressed juice.
Truthfully, we don’t need lab tests to show us there’s a difference in how quickly the juice breaks down. You can actually see it, even within the first hour:
Details:
- Both bottles used the same recipe: Kale, cucumber, celery, lemon, ginger, green apple
- Both bottles used 1.5 lbs of produce
- Both bottles were processed at the same time
Important: By “cold press” we mean an actual juice press, NOT a “slow juicer”, which will give results more similar to a centrifugal juicer.
The obvious visual difference is how the juice is separated. This is believed to be caused by heat and oxidation, which is high in centrifugal juice because of how the juice is extracted. The produce is chopped up and flung into a fast spinning screen, which forces the juice out by centrifugal force. Compare that to the cold-press process, in which the produce is chopped up, then gently but firmly squeezed by a press like a nice massage. Happy juice comes from happy fruit.
