Cold-Pressed Juices: You Can’t Do This At Home!

Cold-Pressed Juices: You Can’t Do This At Home!

For all you

juicing enthusiasts-and the occasional juicers-carry on and use your juicers at home to

make those delicious and nutritious fruit, vegetable, and combination juices.

But if you’d like a delightful change, if you don’t have the time to make fresh

juice, or you ran out of ingredients, or you are just sick and tired of cleaning the

juicer, then cold-pressed juices may be the answer for you.

Read about juicing versus blending

The main

difference between fresh juices you make at home and cold-pressed juices

available commercially is the mind-blowing pressure that is used to prepare the juice. Here’s the deal: when you make

fresh juice at home, you pass your fruits and/or veggies through your juicer

and collect it in a glass or jar. Then you either drink your creation right

away (preferred) or store it in a glass jar and refrigerate it immediately to

help prevent oxidation and invasion by pathogens.

The

general “rule” is that juice prepared using a centrifugal juicer should be

consumed within 24 hours and those made with a masticating juicer should be

consumed within 48 hours. However, you are losing nutritional value during that

storage period. One option is to freeze your freshly made juices immediately

after making them. Freezing does cause some nutritional damage, but it’s better

than wasting all that delicious goodness!

The Birth of Cold-pressed Juices

There’s

room in the market place for a variety of fruit juice options, and cold-pressed

juices are one of them. The development of cold-pressed juices arose out of

need and desire. On the need side, the Food and Drug Administration mandated

more stringent requirements for processing unpasteurized juices after a rash of

recalls in the 1990s of such products because of contamination by E. coli and

other pathogens.

Read about what’s really in that glass of fruit juice?

When it

comes to desire, many consumers continue to want unpasteurized juices without

added sugars and preservatives and with high nutritional value. That’s when technology

finally stepped up and cold-pressed juices were born through application of

high-pressure processing, or HPP.

Cold-pressed

juices are made using hydraulic presses that press the produce through fine

mesh to extract every precious drop. Once the juice leaves the juicing process

it is bottled and sealed, and then placed in a huge chamber that is filled with

water. That’s when the mind-blowing pressure (five to 10 times the pressure

experienced by deep sea creatures) is applied to the bottles.

Similar

to pasteurization, which uses heat, high-pressure processing renders any

pathogens inactive. At the same time, it also makes the juice last for several

weeks, or as long as 45 days, rather than the few hours to two-day shelf life

of the squeeze your own fresh juice.

Pros and cons of cold-pressed juices

How does

all of this pressure impact the nutritional value of these juices? There is

some debate about this question. Some say that cold-pressed juices contain more

vitamins, minerals, and enzymes than non-cold-pressed juices, but so far there’s

not enough research to support this claim.

However,

according to Professor V.M. Balasubramaniam of the Food Science and Technology

Department at Ohio State University, all that pressure doesn’t cause any

significant damage to the product. “A carrot’s nutritional content will be very

similar before and after treatment,” he says. However, “if you look at it

microscopically, there may be changes in the cell structures.”

More

support for HPP and cold-pressed juices comes from Dr. Dallas Hoover, professor

of Food Science at University of Delaware. He explained that HPP “really

doesn’t break bonds or compounds,” and that the potency of vitamin C and other antioxidants won’t be reduced significantly.

Although

cold-pressed juices can be a great nutritional boost, don’t depend on them as

your sole source of important nutrients. Nor should you shun whole fruits and

vegetables, which provide essential fiber.

One consideration is the price tag. Some cold-pressed juices come in at $10 or $14

per serving (especially if they are organic).

Editor’s Note: Cold-pressed

juices can be a convenient way to complement an otherwise healthy diet. However, if you

would prefer to forego the expensive price tag, but keep organic juices on the

menu, opt for premium pasteurized juices from our partner Uncle Matt’s Organic.

They’ve just launched a line of probiotic-infused organic orange juices containing turmeric and coconut.

Sources Daily

Burn. The cold-pressed truth: what juice drinkers need toknow.

MindBodyGreen.What you need to know about cold-pressed juice

US News. Cold-pressed juice, is it worth the hype?

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Deborah is a freelance health writer who is passionate about animals and the environment. She has authored, co-authored, and written more than 50 books and thousands of articles on a wide range of topics. Currently, she lives in Tucson, Arizona.