The latest thing in juice is something called “pressed” juice. Or some even say “cold-pressed” juice. The idea is similar to how high-quality oils are made–by pressing to extract the juice rather than using a centrifugal juicer that can add a significant amount of heat to the process. If you see the label “cold-pressed” it’s really just about putting more emphasis on the cold-pressed phase of this type of juicing. Although there can be a small amount of heat generated during the initial phase where the fruits and vegetables are crushed, pressed juices offer the benefit of squeezing every last drop of juice, vitamins, minerals and enzymes out of the fiber. What you end up with is a very dense juice that’s packed with all the stuff that’s so good for you. This means more nutrients for your buck!
Read more about the difference between cold-press juicers and centrifugal juice extractors here. The Huffington Post article also has a really good breakdown on the differences and a section to help you decide which juicer type to buy. The article also has links to Breville’s centrifugal and masticating (or cold-press) juicers that run in the $300 – 400 range. Or if you’re particularly well-to-do, you can opt for the Norwalk Hydraulic Press Juicer which will cost you around $2,400.
While juicers can be a bit pricey, especially the good ones that save you time and are easier on the cleanup, you need to think of them as an investment in your health. In the long run the return on a juicer investment will be a longer and higher-quality of life. And that’s worth a lot!