It’s the new trend to be able to customize your drink order to whatever you please, especially when it comes to juice. At a juice bar the juice is made right when you order. It is fresh, delicious, and provides amazing health benefits compared to cold pressed juice that’s already bottled right? Wrong. Have you ever noticed that layer of foam on your fresh made juices? Well, that’s actually a layer of dead nutrients and enzymes caused by oxidation from the centrifugal juicer. Most juice bars use this type of machine, you know, the one where they put the veggies in the top it makes a loud whizzing sound and the juice pours out the spigot. Well, that whizzing sound is actually what is causing you to miss out on vital enzymes and nutrients.
Centrifugal juicers are the most common type of juicer for any juice bar, restaurant etc. They work by having a high-speed metal blade spinning inside the juicer against a mesh filter, thus separating the juice from the produce using centrifugal force. Juice is one of the best things you can put in your body to enhance your overall health, and this is due to the abundance of phytonutrients and enzymes, but because the blades spin so quickly, a lot of heat is produced destroying vital enzymes in the juice. Leafy greens are especially susceptible to the decreased efficiency of a centrifugal juicer. Most of the pulp and nutrients are caught in the strainer not in your juice. So, although the juices may seem fresher, you are actually advised to drink them within 30 minutes (after 5-10 minutes of sitting you can begin to see the juice separating) because the juicers blades cut through the nutrients cell walls causing them to oxidize and die very quickly creating that familiar layer of foam.
If you want more phytonutrients, enzymes, and bang for your buck then look no further than Simple Sciences Juices. Here we cold press each batch of our juice retaining the most nutrients, no foam, and a shelf life of up to 72 hours. To create our juices we start with the freshest organic produce and grind them into a pulp-like consistency called slurry. The slurry is placed in bags that are pressed between two stainless steel blades that are then pressed together using thousands of pounds of pressure to make sure every last nutrient, enzyme and flavor is extracted. In this process the juice is pressed slowly and generates almost no heat, hence the name cold-pressed juice. This lack of heat keeps the nutrients alive and well for your consumption. After each individual batch is pressed we bottle our juices and make sure they are filled almost to the top before we cap them off to eliminate any oxygen from oxidizing the juice. Another great feature of cold-pressing is that we can make nut milks, such as our almond, and chocolate almond milk.
To learn more about the benefits of cold-pressed juice, and to taste the difference, stop by anytime, or order directly to your own home!
Educator | Lululemon