I found this awesome video from “Living Maxwell” regarding pressed juice. You have to check it out!! http://livingmaxwell.com/pressed-juice-a-video-explanation
our red Norwalk pressing beets for "whoa."
This should give you an idea of how we press your juice each day at "juice. Nashville". Using a triturating/hydraulic juice press (also known as a "Norwalk press") is a two-step, VERY labor intensive process. It is a rare process (we are proud to be the first & only cold pressed juicery in Tennessee!) but it is the best juice you can give your body.
Most home juicers or juice bars use a Centrifugal juicer. To turn produce into juice, a metal disk spins rapidly to separate the fiber from the juice. This process applies heat, static electricity and forces in air. As the result, rich nutrients, vitamins, and living enzymes are destroyed because of oxidation. Plus, the pulp is wet - rich in vitamins that your body will never receive.
With that said, juice made with a centrifugal juicer is not bad for you! However, you should always drink it within 15 minutes of making it --- max!
So... what are the benefits of cold-pressed juice? I was hoping you would ask :)
1. The hydraulic "cold" press applies thousands of pounds of pressure extracting rich vitamins, minerals, and enzymes. (3 to 5 times more nutrition than a centrifugal juicer)
2. Raw, cold-pressed juice is pulp free, rich in flavor and absorbed in the bloodstream within 10 to 15 minutes.
3. Chilled pressed juice, sealed in a bottle, remains potent for three full days - all without adding preservatives of any kind. Certain pressed produce (citrus, ginger, etc.) can last even longer!
(Oh.. and here is another great article we like that was featured in the Huffington Post. It talks about the difference between centrifugal juicers and slower speed "Masticating" juicers.. both different from our hydraulic presses but good info)
Hope this helps!
All the Best,