Cold-pressed’ juice preserves valuable enzymes and vitamins.
Here’s how it works:
- A hydraulic press slowly crushes and presses the fruit and vegetables without producing any heat or oxygen. The pressed fruits and vegetables extract the maximum amount of nectar from the pulp and fiber, leaving the rawest form of juice available.
So what?:
There are 3 killers of juice. Think H.A.T.
- Heat - Heat pasteurization or temperature exceeding 42 degrees will deteriorate your juice rapidly. This is why we cold wash and cold press your juice and never pasteurize.
- Air - While humans need air to live, oxidation is a killer of your juice. Our press minimizes the juice exposure to air by slowly crushing and pressing the fruits and vegetables and bottling immediately.
- Time - When your juice sits, it loses vital nutrients. Our process ensures your produce is pressed and bottled the same day we deliver it to you.
As a result of zero-heat extraction, limited oxidizing ‘cold-pressed’ juice preserves valuable enzymes and vitamins.
""HOW LONG ARE YOU GOING TO WAIT BEFORE YOU DEMAND THE BEST FOR YOURSELF?" - EPICTETUS
