Why Is cold press juice better?
A regular style or centrifugal juicer uses high powered blades to pulverize the fruits and vegetables into juice. This process exposes the nutrients to air and friction causes heat, thus rapidly deteriorating the quality of the juice. When you purchase store-bought juice from the supermarket it undergoes this same juicing process to extract the juice and in many cases, it is then pasteurized which means heating the juice to high temperatures in a short amount of time to kill bacteria. But this process also, unfortunately, kills the good stuff such as the nutrients and the enzymes in the juice very quickly.
A global study by Dr Walker declares that the enzymes in fruit and vegetables die at temperatures that exceed 50 degrees Celsius. He explained that any juice extractor that used a high-speed blade or centrifuge created friction heat leads to the destruction of enzymes.
A cold press juicer such as the Drop Cold Press works by gently pressing the fruits and vegetables into a pulp to extract the juice. There is no friction heat created and the slow pressing minimizes the amount of oxygen the pulp is able to absorb. In the drop cold press juicer, the ingredients are juiced slowly and the Nutrients are not destroyed by coming into contact with both heat and air. This gentle process alow for nutrient-dense 'living juice' packed with all the good stuff.
The Drop Cold Press Juicer is an innovative product that uses a patented slow-speed masticating technology to effectively extract the juice from your favourite fruits and vegetables. The Drop Cold Press extracts 35% more juice compared to regular juicers and is designed to obtain maximum nutrients.
1 x carrot
1 x thumb of ginger
1/2 of a lemon
2 x oranges
1 x thumb of fresh turmeric
(or a 1/2 a tsp of dried turmeric)