Is $10 Cold-Pressed Juice Worth the Hype?
Since I could remember, juicing (I am not talking about steroid use among professional athletes, but the actual juicing of fruits and vegetables) is a perennial trend. It was a trend in the 70s, 80s, 90s, and so on, and is still a trend, as people scramble for either the top notch in juice extractors, or the premium juices sold for upwards of $1 an ounce at high ticket juice shops.
While most people might agree that fresh fruit and vegetable juices are abundantly healthy, the method in which you get from raw material to juice can (allegedly) make all of the difference. The conflict here is between the common centrifugal juice extractors, which utilizes a fast-spinning metal blade that spins against a mesh filter, separating juice from flesh via centrifugal force, and the more premium cold-pressed juice extractor, which gets the juice out by first crushing and then pressing fruit and vegetables for the highest juice yield. The idea behind cold-pressed juice is that fruits and vegetables are pressed between plates rather than shredded by the blades of a centrifugal juicer; makers of cold-pressed juice say that the friction from the blades heats the juice, resulting in an accelerated loss of nutrients. So it boils down to a question of heat vs. cold, and in this case cold being the touted optimum way to get the most out of your juice-worthy fruits and veggies.
There is likely some hard truth to the matter, but I am not sure if $10 (or more) for a glass of cold-pressed juice is really a practical expenditure, nor do I think such health concerns merit a $2,500 expenditure for a premium cold pressed home juicer. Either way, I am sure Care2 readers have some opinions on the matter of cold-pressed juice, or juice in general. Which is better? Is it hype or hyper healthy?
Are Juice Fasts Actually Healthy?