Typical juice bars and home juicers use a centrifugal juicer of masticating juicer. These types of juicers produce large amount of heat and oxidation, which destroy a great deal of the vitamins, nutrients, and enzymes in the process. Only a portion of the produce is juiced as you'll see an abundance of very wet pulp lost through the process.
The labor intensive Cold-Pressed juicing method keeps produce chilled as it's carefully triturated by sharp blades into a pulp, wrapped in a special cloth, and placed between two pressing plates, the pulp is then pressed with 1-2 tons of pressure, extracting every ounce of the juice from the fibers. Extremely dry sawdust like pulp is discarded. Cold pressing minimizes heat and oxidation and its efficiency results in 3-5 times more vitamins, minerals, and enzymes when compared pound to pound juicing methods. Cold pressing takes more time, but you can taste and feel the difference. Plus, drinking juice that is pulp-free allows it to go right to the bloodstream and into the cells.
