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"The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated." - Dr. Norman Walker, the pioneer of juicing
We all know that raw, organic fruits and vegetables are jam-packed with nutrients, essential vitamins, and minerals. If we could eat all day, we would be able provide our bodies with the high dose of nutrition that they provide. But we are limited by two main factors: time and space. As lovely as it may sound, of course most of us just don't have the time to eat all day. In addition, even if we did have an overabundance of time, we would be restricted by the space available in our digestive tract to process all this food. Plant foods are filled with fiber, which make us feel full and help to curb hunger. This is usually a very good thing. Yet sometimes our bodies can benefit from a quick and heavy downpour of nutrition. This is where juicing comes in. With the fiber removed, you can 'drink' the nutrition of 2 apples, 3 carrots and a bunch of celery in just a few gulps, without your digestive tract restricting you. In essence, when you consume juice, you are flooding your body with high level nutrition, which can quickly be processed, as there is no fiber to be broken down. It's akin to taking a vitamin, but without the chemicals, processing and additives that transform the plant foods from their whole form into a tiny capsule.
Cold-Pressed refers to a method of juice preparation which is in contrast to the most common 'centrifugal' juice extraction process that we utilized for on-demand and custom-made juices. We use a Norwalk Juicer for our cold pressed juice, which extracts juice through the tremendous pressure exerted by a hydraulic press. With this method, the maximal amounts of vitamins, trace minerals, enzymes, and other vital elements are preserved. This method also results in a juice that is of the highest quality and flavor, unmatched by any other method of juice extraction.
With typical centrifugal juicers, a rapidly spinning strainer breaks down the cell walls and releases the juice. In this process, heat, static electricity and large amounts of air are drawn in. As a result, nutrients are destroyed faster as oxidation occurs, therefore the juice must be consumed immediately. Additionally, some essential enzymes in fruit and vegetable juice die at temperatures exceeding 50 degrees Celsius. Using the cold press method, this nutrient loss is eliminated.
A Norwalk Juicer
1. Superior Nutritional Content: Because the cold-pressed method does not generate the heat that the centrifugal method does, more nutrients and enzymes are retained.
From the Norwalk website:
A comparative study of the operation and efficiency of machine "A", a leading centrifugal juicer; machine "B", described as being a juicer, grater and homogenizer; and machine "N", a Norwalk hydraulic press juicer and a chemical analysis of the mineral content of the extract juices. Uniform five pound samples of carrots, parsley, and celery were run on each of the machines with the above results.
2. Better Taste: Cold pressed juice has a cleaner, crisper taste, with little to no pulp or foam.
3. Longer Lasting: Because the juice is not heated, the oxidation process is slowed tremendously.
A cold pressed juice will retain its nutrition and its flavor for 3 days. This means that you can grab a few days worth of juice in one stop, and be sure that you are still providing your body with fresh, organic nutrition.
For more info go to: WWW.JUICEXPRESS.COM