Juicing. Everybody’s Doing It or Drinking It.
Today there are more juice alternatives than ever before, yet “juicing” is one of the most misunderstood concepts in health today.
Probably most misunderstood is what’s behind a cold-pressed vs. a heat-based process. Just knowing the difference isn’t good enough, because some companies are claiming they are using cold-pressed methods, when in fact, they are using heat in some form.
Beyond the method, accurately measuring the nutrient value which is influenced by what’s in your individual gut and how you uniquely metabolize the hundreds of vitamins and bioactive phytochemicals found in produce, is, well, as complicated as finding a fix for our healthcare system.
Most traditional juice companies will use heat pasteurization to preserve the shelf life, destroying almost all nutrients in the process. Centrifugal juicers function by extracting juice from a fast-spinning metal blade against a mesh filter, also creating heat in the process and losing nutritional value. Whereas cold-pressed juicers (a.k.a. slow juicers or masticating juicers) maintain high nutritional value since no heat is involved..
We’ll Demystify The Types Of Juice Out There For You So You Can Think Before You Drink:
Traditional store-bought juices. Whether you buy these at large grocery stores or your local 7-11, these juices are loaded with sugar and empty calories. The process use traditional pasteurization, which is heat-based, destroying almost all nutrients. Effort needed: Minimal - a trip to the store.
Blending. Whole fruit and plant-based foods all blended into a smoothie, giving you fiber and an easy way to get protein and Omega-3 fatty acids by adding in hemp, chia, or flax seeds. Effort needed: Depends whether you juice at home or buy it. At home: Considerable effort, since you have to wash, cut, clean. Or buy it: Minimal – a trip to a store or café.
Cold-pressed juice. Juice is quite literally pressed out of fruits and vegetables, leaving out the pulp/fiber which means no fiber, but the resulting liquid nutrients are quickly absorbed. Cold-pressed juice has a medicinal quality, as a straight shot of micronutrients (vitamins, minerals, enzymes) goes directly to your bloodstream and cells. Effort needed: Depends whether you juice at home or buy it. At home: Considerable effort since, like blending, you have to wash, cut, clean. Or by it: Minimal – either a trip to a store or have it delivered to your door by yours truly, the Ugly Juice team.
Generally speaking, the price of juicers is costly, with cold-press juicers at the high end of the range. If you’d rather work or play rather than spend time juicing, buying it already made is the way to go.
Some Additional Benefits Of Cold-Pressed Juice, aka “Slow Squeeze Juice”:
- Great flavor. No seeds and stems are grinded in so generally has a better flavor than blended
Easy digestion. Having no pulp or fiber in a slow squeeze allows your internal system and organs to rest, repair, reprogram, and realign
More nutrients. The juicing process used in a cold-press “slow squeeze” juicer preserves more nutrients than a centrifugal rotating juicer. This is because a centrifugal juicer with the rigorous motion of the blades that grind and rotate, causes some of the nutrients and the vitamins of the juice to break down, reducing the amount of vitamin and nutrient content
Healthy processing. Cold-pressed juice is made with a hydraulic press that uses thousands of pounds of pressure to extract the maximum amount of liquid from fresh fruits and vegetables. No additional heat or oxygen is used in the process, meaning that no nutrients are lost in the heat of traditional pasteurization.
There is one tiny disadvantage - cold-pressed juice in its raw form only has a shelf life of three to four days before microbes begin to take over. However, you should be drinking a cold-press juice within hours to get the most health benefit anyway! Here at Ugly Juice central, we juice and deliver every single day, passing on the highest nutritional value to our customers.