The process of cold-pressing fruits and vegetables retains the vitamins, minerals, enzymes and antioxidants more effectively than centrifuge juicers - which heat the liquid to a temperature that destroys these beneficial nutrients. The gentle cold-pressing process also extends the shelf life beyond the other forms of extraction. Additionally, supermarkets that sell cold-press juices also heat pasteurize their products to give them significant shelf life. Cold-pressed and non-pasteurized juice is the best option.
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