What is the difference between a cold pressed juicer and a centrifugal Juicer?
Cold press juicers
Cold press juicers extract juice from produce using a gentle crushing and squeezing action. This ensures that the vital enzymes, nutrients and minerals stay intact. This extraction method is still regarded as the best in the world. In fact, independent research shows that a cold press juicer retains double the nutrients to its centrifugal counterparts.
Benefits of using a cold press juicer…
- The juice extracted from a cold press juicer is ‘Living Juice’, retaining its nutritional integrity 48-72 hours after extraction.
- Cold press juicers are completely waste free and versatile kitchen appliances. As well as drinking fresh juice, pulp ejected can be used in composting, cooking, and as pet food.
- The parts detach easily and cleaning time is reduced significantly as opposed to centrifugal juicers.
- The low RPM of the motor means that cold press juicers are considerably quieter than centrifugal juicers
- Centrifugal juices spin at high speeds, they tend to get less juice and nutrients out and can oxidise the juice quite quickly.
- Centrifugal juicers use internal blades to extract juice, and spin up to 30,000 revs per minute. This pumps air through produce, incurring premature oxidisation.
- The high-speed and heat generated from the blades compromises the living nutrients and enzymes found in whole fruit and vegetables. This will leave the juice looking pale and the pulp will begin to separate. When separation occurs the vital enzymes, nutrients and minerals found in fruit and vegetables, has depleted from premature oxidisation during the extraction process