what is cold pressed juice?
That is why we only use a two-step Triturator Hydraulic press (also known as the "cold-press").
The actual pressing process is very labor intensive. During the first step, fresh fruits & vegetables are pulverized into a pulp.
Next, the pulp is captured in cloth bags and slowly pressed - releasing mega amounts of vitamins, minerals, and living enzymes into one delicious, pulp-free juice.
Our raw, gluten-free, and vegan friendly pressed fruit and vegetable juice will fuel all of your body’s chemical reactions, including digestion. (Plus, it will taste like nothing you have had before.)
It does not die (or oxidate) as fast as juice prepared on centrifugal (regular) home or commercial juicers. Plus, your body is receiving 3 to 5 times more nutrients vs. standard juicers.
Our pressing method means that your sealed juice will remain fresh and vibrant for three days when kept chilled.
<----- [ our very first Norwalk juice press in action pressing beets ]
Here is what the experts say about pressed juice.
“Fresh juices are bursting with all kinds of healthy ingredients: antioxidants, vitamins, natural antibiotics, enough beneficial nutrients to stock a health food store, and anti-inflammatory substances that protect your body’s cells as well as reduce pain. Juices even contain enzymes that can improve your digestion and cure
some intestinal diseases.”
Dr. Sandra Cabot, M.D. Author, “Raw Juices Can Save Your Life”
“Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition.”
Dr. Joseph Mercola, Osteopathic Physician and Founder, mercola.com
“Several factors have been considered to be important in making good juice. Exposure to oxygen in the air, heat production, and foaming are all important factors to consider. Enzyme activity is a very good way to measure the amount of degradation that has occurred during juice extraction. It takes into account all the destructive effects of oxygen, heat, electromagnetic effects, and other factors. It tells you how much “life” is still in the juice.
Using enzyme content as our criteria, our results show that a two-step triturator/press is the best method to prepare fresh juice. This is not a surpise either, since Max Gerson and Norman Walker both advocated this method of juice preparation for maximum benefit.”
Michael Donaldson, Ph.D. , Hallelujah Acres Foundation, hacres.com