Spending a weekend in New York City motivated us to look into the cold pressed juicing hype.

One of our other posts, on juice detox diets, described the pros and cons of juicing. What we did not look at is how a juicer used to prepare a juice makes a difference to the nutritional value of the juice.

In New York City, organic cold pressed juices can be bought on every corner of the street; the cold pressed juicing hype has gone viral and we wanted to get involved!

After drinking a great variety of cold pressed juices over the weekend, it was time to find out more about the cold pressed juicing method and highlight why this method would be preferred over the traditional centrifugal juice method.

Traditional centrifugal juicers use high speed spinning blades(separating juice from flesh via centrifugal force) which produces heat and exposes the juice ingredients to air (speeding up oxidation); both leading to a potential loss of nutrients.

Cold pressed juice is said to be superior over centrifugal juice as cold pressed juicers gently press and crush fruits and vegetables (to squeeze their juice) as well as operate at low speeds (keeping heat generation to a minimum), leading to a higher quality juice as the beneficial enzymes and nutrients are retained.  Another advantage of cold pressing, according to Mr Anetbi, who started Juice Press (our new favourite store in New York City that sells amazingly nutritious raw drinks and foods), is that it pushes almost every drop of nectar out of the fiber, producing a drink dense with hue, tang and nutrients.

Cold pressed juicing keeps the juice ingredients intact, allowing your body to absorb its nutrients.