Getting people to eat their fruits and veggies remains a challenge, as studies show most Americans still eat less than half of the recommended daily amounts of produce.
Enter the juicing craze.
Proponents of juicing argue that it’s an easy way to consume fruits and veggies, and juice bars are popping up across the country. Cold-pressing is all the rage right now, with restaurateurs like Danny Meyer and corporations like Starbucks getting in on the game.
If you’re new to juicing, you may be wondering what exactly cold-pressing is, and how it differs from traditional squeezing. Check out our juicing guide for answers to your most pressing questions.
Squeezed juice requires — surprise! — squeezing the fruit either by hand or with a juicer to produce the liquid. Traditional juicers use spinning blades to chop the fruit and extract the juice inside. Cold-pressed juice demands a much messier process during which the fruit is ground up and thousands of pounds of pressure are applied to extract every ounce of juice from the pulp.
Squeezing exposes the juice to oxygen, which leads to the development of potentially harmful bacteria. Therefore, experts recommend drinking squeezed juice immediately. Cold-pressing does not expose the juice to oxygen, so it usually keeps for a few days in the refrigerator.
Cold-pressing unquestionably produces healthier juice than squeezing. The blades in a traditional juicer produce heat and chop up the fruit, damaging the fruit’s nutrients in the process and ultimately reducing the health benefits delivered to the consumer. Cold-pressing, on the other hand, preserves some pulp, resulting in juice that is richer in both protein and fiber.
Cost. Cold-pressed juice requires much more fruit than squeezed juices, and it’s often made in much smaller batches. That, coupled with the expensive equipment required to make it, means high prices for consumers.