Cold-Pressed Juices

How cold-pressed juicing preserves nutrients

Cold-pressed juicing uses hydraulic pressure to extract juice from fruits and vegetables without generating heat. Traditional centrifugal juicers spin at high speeds, creating friction that heats juice to 70-80°C. This heat destroys heat-sensitive vitamins like vitamin C and B-complex vitamins, while also oxidizing beneficial polyphenols and degrading enzymes. Cold-pressing keeps temperatures below 40°C, preserving these delicate compounds ^[1].

Why temperature matters for nutrition

Vitamin C begins degrading at temperatures above 40°C, losing up to 50% of its content in heated juice. B vitamins, particularly folate and thiamine, are similarly heat-sensitive. Cold-pressed juice retains significantly higher levels of these essential nutrients compared to centrifugal juice ^[1].

Beyond heat protection, cold-pressing minimizes oxygen exposure during extraction. Centrifugal juicers incorporate air through high-speed spinning, creating oxygen-rich environments where polyphenols and carotenoids rapidly oxidize. Cold-pressed juice remains in anaerobic conditions, preventing this oxidative damage and preserving antioxidant capacity ^[2].

The sugar concentration problem

All juicing methods remove fiber while concentrating naturally occurring sugars. A 250ml glass of juice can contain the sugar equivalent of 4-6 pieces of fruit without the fiber that normally slows absorption. Cold-pressed and centrifugal juices contain similar sugar levels, but cold-pressed juice offers superior micronutrient content ^[3].

Consuming juice with protein, fat, or fiber slows sugar absorption and moderates insulin response. Vegetable-based juices contain substantially less sugar than fruit-heavy formulations. Green juices with leafy greens, cucumber, and celery provide nutrients with minimal sugar impact ^[3].

Practical considerations

Cold-pressed juice has a shorter shelf life than centrifugal juice because it lacks the heat pasteurization that extends storage. Fresh consumption is ideal. Store-bought cold-pressed juices often undergo high-pressure processing (HPP), which extends shelf life while preserving more nutrients than heat pasteurization ^[4].

Whole fruits and vegetables remain superior to any juice. The fiber in whole produce supports digestive health, feeds beneficial gut bacteria, and creates satiety. Cold-pressed juice works best as an occasional nutrient supplement rather than a meal replacement or daily staple ^[5].