Cold-pressing is a method of juicing fruits and vegetables without using heat, preserving their nutritional content by preventing enzyme and nutrient destruction.t
Centrifugal juicers, on the other hand, separate juice faster but can expose it to heat and air, potentially degrading its nutritional value.
While heat can destroy some nutrients, certain vegetables benefit from it, as seen with increased beta carotene levels in cooked carrots.
The impact of heat on nutrient levels is complex; some vegetables release more nutrients when exposed to heat through methods like steaming or boiling.t
Cold-pressing not only aims to avoid heat but also protects against oxidation, which starts once inner fruit and vegetable flesh is exposed to air.t
Centrifugal juicers accelerate oxidation by introducing air into the liquid juice, while cold-press juicers minimize this by not pumping additional air into the juice.
Cold-pressed juice offers a nutritious option, especially if it's the primary way to incorporate essential food groups, but consuming whole salads remains a beneficial choice if time allows.