Questions?

Cold press juicing is a method of juicing fruits and vegetables using a slow-moving hydraulic press to extract juice. This method preserves more nutrients and enzymes in the juice than traditional juicing methods.

Cold press juicing preserves more nutrients, enzymes, and natural flavor in the juice, and can be made with locally and organically sourced ingredients. It can also be a more nutritious and delicious option than juice made with traditional juicing methods.

Cold press juice is made using a slow-moving hydraulic press to extract juice, while traditional juice is made using high-speed blades and heat, which can damage the nutrient content and alter the taste. Cold press juice also often uses locally and organically sourced ingredients and less pasteurization which results in shorter shelf life but live enzymes and probiotics are present.

Cold press juice typically has a shorter shelf life compared to juice made with traditional methods, because it is less pasteurized. It should be consumed within 4-7 days after opening.

Yes, cold press juice can be made with a wide variety of fruits and vegetables.

Cold press juice should be stored in the refrigerator and should be consumed within 3-5 days after opening.

Cold press juice can be a low-calorie option for those trying to manage their weight, as long as they are made with mainly fruits and vegetables with no added sugar.