FAQ

Home / cold pressed

This no-heat method results in a product that is not only superior in flavor but also in nutritional value, containing up to five times the number of vitamins, trace minerals and enzymes as a typical centrifugally produced juice.

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 eff ects of oxygen, heat, electromagnetic eff ects, and other factors. It tells you how much “life” is still in the juice.