why is cold-pressed better?

Not all juices are created equal and your body deserves the cream of the crop, which is why we at kuka juice use the Rolls-Royce of juicers- the Norwalk hydraulic press.

Typical juice bars use a centrifugal juicer or masticating juicer.  These types of juicers produce large amounts of heat and oxidation, which destroys a great deal of the vitamins, nutrients, and enzymes in the process.

Cold-pressed refers to the method of juicing we practice.  By extracting juice directly from the pulp, the press allows us to unleash vital nutrients that our bodies need to function at their optimal level. Unlike any other type of juicer, the press minimizes heat and oxidation and releases 3-5 times more vitamins, minerals and enzymes.

The press is a labor-intensive process which contains two steps. First, the fresh fruits and vegetables are ground into a pulp. Next, the pulp is captured in juice cloths and thousands of pounds of pressure are gently applied, extracting fresh, living, nutrient-dense juice. All that remains after juicing is ridiculously dry, paper-like pulp.  The juice can then be delivered right to your body where its mega amounts of nutrients directly enter your cells for optimal absorption.  An added bonus, each bottle of our juice can be kept refrigerated in our sealed bottles for 3-4 days. You can savor your juice for days without being concerned about compromising its nutrients, taste, or color. The proof is in the juice.


No comments yet.

Leave a Reply