THE COLD-PRESSED FACTS

"How are your juices different from those I make at home? Or from the ones I buy at the grocery store?"

We get these questions quite a bit. 

 

At Greenheart, we use a hydraulic cold-press to make all of our juices, which results in a higher nutrient content per ounce than your standard centrifugal juicer found in homes and in many juice bars -- five times the amount, to be exact. The difference is all in the process.

A LABOR OF LOVE

When people think of juice, they usually envision a centrifugal juicer, one that uses a fast-spinning metal rotary blade against a thin mesh screen. In one fell swoop, juice is separated from pulp and each gooes into its separate container. The process is quick and easy, but that fast-spinning blade creates a lot of excess heat. Vital micronutrients and enzymes are destroyed and the oxygen that enters the juice results in an even quicker decline in nutritional value. Juices made with centrifugal force typically need to be consumed immediately.

 

Cold-pressed juicers on the other hand (in our case, the Norwalk) gently and slowly grind the fruits and vegetables into a pulp that looks a lot like baby food. The pulp is then wrapped in food grade filter cloths and placed on the stainiless-steel press tray. The hydraulic press uses three tons of pressure to extract every last bit of juice. What remains in the cloth is a thin, dry square of pulp that's so devoid of nutrients that animals usually won't eat it (all those nutrients are in the juice!). While the process is tedious, quite slow and -- more often than not -- messy, it generates little to no heat resulting in not only a superior taste and freshness, but much higher levels of nutrients, which means more of you feeling your best. Because the press does not force air into the juice, cold-press juices hold their nutritional value for up to three to four days without the use of preservatives or pasteurization.

THE NUMBERS

A comparitive study of the various types of juicers -- centrifugal, masticating and cold-press -- was performed to test the mineral content of the juice extracted from each machine. The above chart lays out the results of the study. Five pounds each of carrots, parsley and celery were juiced and scientifically measured. Columns A provide the results for the leading centrifual juicer, columns B for the masticating juicer and columns C for the Norwalk.

 

While the numbers above show an impressive advantage of drinking juice pressed on a Norwalk, the superior taste and crispness is perhaps even more impressive. We encourage you to visit us and taste the difference for yourself. You'll never feel more alive and so full of energy than after consuming one of our fresh juices!

HPP & PASTEURIZATION

So, how come juices you buy from us only last three to four days when the juices you buy at the grocery store labeled "raw," "cold-pressed," and "unpasteurized" last up to a month? All juices sold in the grocery store are required to undergo one of a few processes. Very recently, large juice companies have utilized what's called high pressure processing, or HPP. During HPP, juices are submerged under water and exposed to extreme pressure (about 90,000 lbs of it) to destroy bacteria. This method, while different from heat pasteurization, is still pasteurization. The downside is you end up with a sterlized juice, which may have a lesser nutritional value. These juices are technically not fresh -- they're preserved.