What is Cold Press Juicing?

Firstly, cold press juicing isn’t really about temperature. When a juice is cold pressed, it refers to the way it was obtained – by “squeezing” the fruits and vegetables. This is a bit like how wine used to be made by pressing the grapes.

This is as close to nature as it gets, and in this example, pounding the grapes squeezes the natural goodness out of the grapes to allow the juice to ferment into wine and be further processed.


Well, for starters, it’s better!

You get more juice, more nutrients, it lasts longer (when kept in a fridge), and more benefit from the fruit and vegetables.

Cold-pressed juice is better because all heat-sensitive nutrients such as vitamins and raw enzymes are preserved.

It also preserves all of the valuable nutrients that are “blown away” in a machine that uses rapidly spinning blades (which generate heat) to squeeze the juice from the fruit and veg.


With cold-pressed juices, you get more bang for your buck and it’s also healthier to drink.


So you’ve already learned a little bit about cold pressing, which involves pressing (or squeezing) fruits and vegetables to extract the juice. The auger inside the machine rotates at about 52 rpm (repetitions per minute) – which, ironically, is about the same speed as we chew our food. This is what is called a Slow Juicer.

A traditional way of juicing fruits and vegetables is with a “centrifugal juicer,” a juicer with blades that spin at about 12,000 revolutions per minute (rpm). This way of juicing is super fast, but unfortunately doesn’t provide as much nutritional value as many of the vitamins and minerals are lost in transit!

When you put fruit and veg in a juicer machine with rapidly spinning blades, those blades act like a machete – tearing up the fruit and veg and shredding it so you get the juice. As the blades rotate in the bowl, the juice is separated into the press bowl and the pulp ends up as waste (or compost) in the pulp bowl.

Fast-spinning blades naturally generate heat, meaning any heat-sensitive vitamins won’t survive this journey and will be destroyed before you get them.

The result is a very watery,discolored juice. The juice has started to oxidize (decompose) naturally because it had to suck air into the machine to keep the blades spinning the way they do. You know this is the case because if you let this type of juice sit for a moment, the water separates from the soluble fiber (juice) due to the nature of the extraction.

The oxidation process begins the moment the device rips and tears open the fruit with its metal blades. This type of juice cannot be stored and must be drunk immediately. You still get some good stuff, of course, so don’t freak out, just do some research on the two types of juicers that are available in the market.

The image below shows the difference between fast and slow (or cold-pressed juice).





While the fast juicers cut and grind at about 12,000 rpm, slow juicers squeeze and press at around 50-60 rpm.


Well, we don’t always sit down to eat 10 carrots, 1 whole beetroot, 3 apples, 1 lemon and a thumb-sized piece of ginger – we just don’t. But with a cold-press juicer, you can drink the juice in no time, and all of nature’s goodness will enter your cells instantly.

The juice doesn’t need to be digested, you’ve already done that by removing the insoluble (non-degradable) fibre from it. So it can start, and it does start!!!

While we’re at it, let’s talk about the “elephant in the room” – fibre.

Okay, we all know we need fibre. Yes, that’s right.

But believe me, when you eat plants – that is, fruits/vegetables – you get a lot of fibre. But did you know that fruits and vegetables contain two types of fibre?

Insoluble and soluble fibre.

Soluble fibre, as the name suggests, dissolves in water. Insoluble fibre does not do this. Our bodies use both, but our cells only use the soluble fibre. Insoluble fibre does not nourish our cells. Their job is to sweep our gut walls (like a broom) to get things out through the gut. They really are a great internal cleanser, so we need them.

However, when you drink juice, the insoluble fibre has already been removed. This is the point where many people despair. They know they need fibre, and when they see all that “pulp,” aka insoluble fibre, falling into their pulp bin, they lose a bit of their mind. They worry they’re missing out. And a lot of people try to use this porridge for baking and all sorts of things, thinking it’s the holy water of juicing.

But that’s a misconception.

Soluble fibre is what nourishes us. Soluble fibre contains all the vitamins, minerals, antioxidants and good salts. Our cells need soluble fibre to survive!

Insoluble fibre doesn’t dissolve in water, it stays intact and flows through our gastrointestinal tract, absorbing fluid, attaching to other byproducts of digestion, and essentially forming our stool, which is eliminated through the intestines. That’s his job. He is our inner sweeper.

Insoluble fibre does not contain anything good for our cells. Nothing. As I said before, her job is to be the broom

Does Cold Pressed Juice Contain Soluble Fibre?

Yes. Soluble fibre is the “holy water” – it nourishes and nourishes our cells.

By juicing and removing all the insoluble fibre (into the pulp container), you know that the juice you are getting from your cold press juicer is pure and unadulterated, just the way nature intended it – the healthiest juice on the planet!

Your body doesn’t have to work hard to remove the insoluble fibre, the Juice Machine did it for you.
You can drink it and your cells can use it – almost instantly!


Soluble fibre feeds us, it is digestible and remains in a cold-pressed juice. Insoluble fibre is what is supposed to detoxify us, it is indigestible and is excreted.


Because the juice is slowly extracted by squeezing and squeezing, it has the added benefit of not only tasting better, but also keeping in glass bottles in the fridge for 3 days. That’s because no oxygen is drawn into the juicers to make the juice, so it naturally lasts longer in the fridge. This is fantastic because you can make your juice in bulk.

Imagine buying seasonal produce at the local farmer’s market, then juicing them ahead of time to make your week! This way you can get the most out of your products while saving time, money and effort.

Cold-squeezed juice can be made in bulk and stored in the refrigerator so it’s always available. It will enrich your life and give you a new way to absorb many important living ingredients that Mother Nature has to offer.


No oxidation means fresh cold-pressed juice keeps for up to 72 hours.