Juicing is becoming increasingly popular, but raw organic cold-pressed juice is always the best choice when it comes nutrient density. It gives you the most nutritional bang for your buck and we’ll tell you why.


It’s not that complicated.   We make cold-pressed juice without ever applying any heat to the produce.  Instead, we press the produce using a hydraulic press that slowly applies up to nine tons of pressure.  We preserve most nutrients this way because the juice doesn’t oxidize as it does when it’s made on a centrifugal juicer.  The cherry on top if you’re making your own is that this methods yields the most juice as compared with other methods.

Red BeetWhy Cold-Pressed?

Cold-pressed juice provides a concentrated amount of nutrients without using up a lot of your body’s energy.  Most of us don’t have the time to eat a giant bowl of raw fruits and vegetables. It would likely take hours to chew, not to mention the strain it would put on your jaw.  Another benefit: juicing gives your body a break from digesting.

When you eat a whole apple, your body works like a juicer to extract the vitamins, minerals and phytonutrients and eliminate insoluble fiber.  Drinking cold-pressed juice shortens the digestive process because it was already separated for you during the juicing process.  Your body gets all of the nutrients without having to work hard to get them.  This is one reason that juice cleanses are great for healing your body.

Centrifugal Juicer Pros and Cons

Making juice with a centrifugal juicer is popular because it’s fast and convenient but the convenience comes at a cost.  Centrifugal juicers use blades to finely chop and shred produce and separate most of the fiber from the juice. Unfortunately, the handy dandy blade is what causes such rapid oxidation because it can spin anywhere from 3,000 to 16,000 revolutions per minute.  The cost you pay for convenience is a loss of vitamins, minerals and plant chemicals.

When you make juice with a centrifugal juicer, you should drink it immediately instead of storing it for later consumption.  This is because nutrients diminish the moment the produce goes into contact with the blade.  What’s the point of juicing organic fruits and vegetables if you’re just going to waste the nutrients in the process?


Cold-pressed juice is the only type of juice that should be made ahead of time and drank later. This means that you can plan ahead (or not) and keep as many bottles as you want to drink within a few days.  We recommend that you drink our juice within 3 to 4 days of the day it was pressed, which we mark our bottles.


You could take the same ingredients and use different juicing methods and you’d end up with wildly different tasting juices.  The speed at which juice is pressed is one of the reasons.  The fact that it doesn’t oxidize is another. Think of an untouched apple versus one that was sliced and left out.  Which one would you rather have?

Stop by our shop and find out for yourself why cold-pressed is best, you’ll never go back to the rest!