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Is $10 Cold-Pressed Juice Worth the Hype?

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?

Related:
Are Juice Fasts Actually Healthy?

Read more: Alternative Therapies, Blogs, Diet & Nutrition, Drinks, Eating for Health, Following Food, Food, Green Kitchen Tips, Health, Raw, Vegan, , , , ,

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Eric Steinman

Eric Steinman is a freelance writer based in Rhinebeck, NY. He regularly writes about food, music, art, architecture, and culture and is a regular contributor to Bon Appétit among other publications.

75 comments

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3:05AM PDT on Aug 5, 2013

I think the debate about blenders is they add oxygen, speeding up the free radical process.

3:07PM PDT on Jul 2, 2013

I agree with Oliver J.
Thank you.

5:23AM PDT on Jun 25, 2013

thanks

2:29AM PDT on Jun 25, 2013

Thank you.

2:27AM PDT on Jun 25, 2013

Thanks for sharing.

10:51PM PDT on Jun 24, 2013

noted

9:39PM PDT on Jun 24, 2013

its so expensive, good but expensive...I treat myself once in awhile

9:07PM PDT on Jun 24, 2013

All I do is cut things up into small chunks, after removing the peel and or core if need be, then blend it into mush. Add some lemon juice and water to thin it a bit and you have all the fiber in tact.More like a slushy than juice, but just as good without the high price. You can even freeze things like watermelon and cucumber slush for a refreshing mid winter treat.

6:28PM PDT on Jun 23, 2013

It is not a matter of "heat Vs". All we need from these fruits and vegetables is the carb factor - the sugars - which convert to glucose - this glucose fuels the cells to make all of our own common nutrients (vitamins and proteins). The vitamins in plants and animals etc are for those plants and animals - those nutrient molecules can't be transfered from a plant or animal and remain intact and go to wherever one thinks they are going. B1 aint that tough - nor is vitamin C as a molecule.
Save your money and time and just eat an apple or a carrot etc. Much cheaper and faster
Oliver (newbie here)

11:28PM PDT on Jun 22, 2013

Healthy organic phyto-minerals... yum.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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