With the juice craze sweeping the world, and juice cleanses and detoxes becoming ever more popular, many people are raising the question: what exactly is the difference between cold-pressed and regular? It’s a good question, and while most people vaguely understand that cold-pressed is better, they aren’t sure why.
The simple answer is that juice’s value derives from the food value it contains inside it. Raw fruits, vegetables and spices contain high levels of enzymes and nutrients. As most of us learned in high school chemistry class, these are complicated molecular structures that unravel when they’re heated. That means they’re no longer available to do the valuable services your body needs them for: aiding in digestion, carrying off free radicals and protecting you from disease.
The studies back this up. For instance, researchers have found that cooking vegetables reduces their value as cancer-fighting ingredients, (1) while garlic also becomes less valuable as a chemopreventative to inhibit or reverse cancer when cooked. (2) Moreover, the active principles in various spices – such as the curcumin in turmeric – break down and are lost when cooked. (3)
How does this relate to juice? Because many juicing processes use heat in the extraction process. Unfortunately, that means many juices arrive at the grocery store having lost much of their food value.
Heating juice has another downside as well: When you cook fruits and vegetables, their sugars develop more. That means if you heat juice, you’re not only depleting the nutritive value but making it more sugary at the same time. Your waistline is not going to thank you for that.
The answer? To opt for cold-pressed juices whenever possible. That way, you receive the full nutrient content of the ingredients that were put into your juice, boosting your health and avoiding the financial waste of paying for denatured beverages. It’s a win-win, right? Do don’t wait any longer; go get your cold-pressed goodness.
(1) Link L, Potter J. Raw versus cooked vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev. 2004;13(9):1422-35. https://www.ncbi.nlm.nih.gov/pubmed/15342442. 8.19.2017.
(2) Song K, Milner J. The influence of heating on the anticancer properties of garlic. J Nutr. 2001;131(3s). https://www.ncbi.nlm.nih.gov/pubmed/11238815. 8.19.2017.
(3) Srinivasan K, Sambaiah K, Chandrasekhara N. Loss of active principles of common spices during domestic cooking. Food Chemistry. 1992;43(3):271-274. http://www.sciencedirect.com/science/article/pii/030881469290211J. 8.19.2017.