Why We Cold Press

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Cold Pressing -

Most people think that cold pressed juicing is some new modern revolutionary technology, but it is actually the oldest technology for juicing. Think of barefooted French girls crushing the grapes or the Greek donkey-powered olive presses turning a huge stone wheel to crush the olives that were just harvested. This is cold pressing. 

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Every good chef knows why they are cutting onions with a chef's knife and not in food processors. It's because the food processor spoils the onion's taste by introducing oxidation and heat from the new high speed machine blade.

At Crystal Spring we don't do that to our fruits.

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We don't use a Centrifugal Juicer -
Most commercial juicers utilize large machines with fast-spinning metal blades that spins the fruit against a mesh filter, separating juice from flesh via centrifugal force. The juice and pulp are then separated into different containers. The problem with centrifugal juicers is that the fast-spinning metal blade generates heat, which destroys some of the enzymes in the fruits and vegetables you're juicing. The heat also oxidizes those nutrients, rendering less nutritious juice than a cold-press juicer.

We choose not to use this type of machine.

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We use a Cold Press Juicers  -

Our blueberries and other fresh fruit ingredients are cold pressed. 

The juices are extracted slowly.   

This process preserves the nutrients and does not alter the taste either

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Cold Pressing - is returning back to old times and good proven practices that preserve nutrients and taste. 

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