Cold Pressed vs. Centrifugal Juice

May 11, 2018 284 Comments

Quite often we get asked how is Cold Pressed Juice different from other juices. I thought its time we write some facts in a simple, easy to read format. Other juices can be anything but I'll focus on the traditional centrifugal juice.

	Centrifugal Juice	Cold Pressed Juice (Masticating)
Introduction	Centrifugal juicers chop up the fruit or vegetable with a flat cutting blade (much like a blender). It simultaneously spins the produce at a very high speed (of about 3,000 to 16,000 RPMs) to separate the juice from the pulp.	The slow juicers (45 RPM) extract juice by first crushing and then pressing fruit and vegetables for the highest juice yield. Because they don’t produce as much heat, they keep more of the fresh ingredients’ nutrients intact.
Enzymes	The high-speed spinning causes exchange of +ve and -ve ions that results in oxidation which destroys enzymes.	No Oxidation due to the low-speed rotation
Nutrients	The high-speed blade chopping does not penetrate the produce deeply enough to extract precious nutrients from the fruits and vegetables.	The pressing mechanism takes all the juice out and leaves dry pulp ensuring the juice is full of nutrients.
Juice Quality	Mainly the water content of fruits and vegetables are extracted	You get high-quality juices that taste rich and concentrated.
Leafy Vegetables	Not effective due to the process. Leafy vegetables have very less water content hence the centrifugal juicer is unable to extract much nutrition.	Very good for juicing soft vegetables.
Juice Life	Straight Away consumption is recommended due to rapid oxidation.	Can be stored up to 3 days without losing more than 10% nutrition.
Foam	Lots of foam due to air being captured while rotating at high speed	Very less foam due to the pressing method
Noise Level	Noisy	Very Quiet

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