Bottled vs cold pressed juice
Processed bottled juice on supermarket shelves comes in all forms – plastic or
glass bottles, canned, refrigerated cartons or vacuum packed. So some ‘fresh’
juices have a shelf life of up to 2 years.
The juice, once extracted is quickly pasteurised or heat treated at around 90
degrees. This heating process has been shown to destroy certain nutrients and
changes the pH from alkaline to acid. Most antioxidants are heat sensitive and
can reduce by 15% each time a juice is heated.
By the time the juice is packed and sold in the supermarket or deli it may
have been heated at 2 or 3 different locations to get in the final bottle and
the long term storage of pasteurised juice leads to a further breakdown of
nutrients over time.
If you look closely at the ingredients, you will see that a lot of juice companies
use juice concentrates to save costs, but regardless of whether the juice is
made from concentrate or not, the alkaline properties and naturally occurring
nutrients are greatly diminished.
These juice concentrates are often imported and typically involve hours of
heating to remove the water, leaving little nutritional value behind.
Cold press juicers mimic our own chewing function to fully extract vitamins,
enzymes and minerals from fruits and vegetables. The important soluble fibre
is retained while the insoluble fibre is extracted.
Drinking a cold press juice is the fastest way to flood our bodies with goodness
while giving our digestive systems a rest. The enzymes are retained in the
juice and absorbed quickly. As the juice is extracted so gently, the nutritional
goodness will remain for around 48 hours.
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