Fresh fruit and vegetable juice has been touted as a health elixir for many years now. For as long as I can remember, I’ve been addicted to that feel-good buzz I get from drinking my favourite combination of beet, carrot, apple, lemon and ginger juice. The process of cold-press juicing is nothing new either. It is, in fact, decades old but its popularity has grown exponentially over the past few years. Although the concept is being enthusiastically embraced here in Australia, there is still much confusion as to what cold-pressed juice is and why it is better for you.
What’s the difference?
To give you a bit of background, regular juicers – known as centrifugal juicers – have blades that operate at extremely fast speeds which generate heat and essentially ‘cooks’ the produce as it is put through the juicer, killing off much of the essential nutrients. Ever wondered why you’ve bought or made a juice in the past that turns brown after just an hour or two from being made? That’s caused by the oxidisation process which occurs when the blades move quickly thus stirring more oxygen into the juice.
Cold-press juicing is a slow and meticulous process that requires much love and patience but results in a far superior product. The juice is extracted by gently crushing and grinding fresh produce to ensure vital enzymes and minerals stay intact. The slow method of extraction provides a minimum mixing of air with the juices which results in very slow oxidation and enables the juice to be kept (without preservatives) for up to 72 hours. Not to mention it tastes much better!
Debunking a few cold-press myths…
First off, as much as I wouldn’t go a day without blending up a green smoothie, blenders and juicers are actually very different. A cold-press juicer is not a Nutribullet. Nor is it a Vitamix (although referring to my Vitamix as just a blender feels a disservice – it is so much better than that). Both raw blenders and juicers have their place in a healthy diet but a smoothie will provide you with fibre whereas a juice will give you quick energy and nutrients as it is more easily digestible.
Also, don’t have separation anxiety! People often ask me if their juice is expired if it begins to settle at the bottom of the bottle and that’s perfectly normal. Truly natural juice – free of additives, stabilisers or preservatives – shouldn’t look unnaturally perfect at all times which is why much of the store-bought stuff lives in some kind of weird, coagulated state. Be sure to give your juice a good shake and enjoy!
So, is cold-press juicing a fad or here to stay?
I created my cold-pressed juice business, Bluepress Juice, late last year because I felt flooding your body with nutrients from fresh fruit and vegetables wasn’t exactly rocket science or fad-like to me. I’m a big advocate of drinking juice whenever the mood strikes and not necessarily turning to it for cleanses, detoxes or as a meal replacement. There will always be some new health claim or some new superfood that everyone is talking about. Either way, integrating cold-pressed juices into your daily routine will always help to keep you feeling healthy and energised.
About the author
Alexandra Seitam is the founder of Bluepress Juice, a raw cold-pressed juice company based in Sydney’s Inner West. She is a former model and juice aficionado with a fondness for good food and quality produce. Alexandra has always been interested in health and wellness – and now this passion has manifested into a desire to bring nourishing drinks packed with raw vitamins, minerals and enzymes to the Sydney community.