If you haven’t heard, cold-pressed juice is the next biggest trend for this year. With everyone from health fanatics to trendy food snobs hopping on the juice train for its apparent benefits, some people are scratching their heads and wondering, “what exactly is cold-pressed juice?”
Here’s how it works: a hydraulic press crushes and then presses the fruit and vegetables. Then the juice is bottled, sealed and put in a large chamber, which fills with water and applies a crushing amount of pressure to inactivate pathogens. Just as the name suggests, the pressed fruits and vegetables extract the maximum amount of nectar from the pulp and fiber, leaving the rawest form of juice available.
While it makes sense that a cold-pressed juice would be healthier than conventional juice bought at convenience or grocery stores, it still seems like not everyone knows the cold, hard facts about cold-pressed juice. I did some exploring at three different cold-press juice bars, located in Toronto, Ontario, Canada to ask them to set apart fact from fiction.
What’s the big difference between pasteurized and cold-pressed juices?