So you have made the decision to do a juice fast! Fantastic, but what kind of juice? There are two sorts of juice that you need to be aware of in order to carry out a good juice cleanse, despite the fact that you might just want to throw everything into a blender and call it a day when it comes to juicing up your life. Although the terms “cold pressed juice” and “normal juice” may seem similar, both processes yield the same juice from fruits and vegetables. There are some distinctions, though, that you should be aware of.
However, which one will work best for your juice fast, you might wonder? This article will discuss that, and by the time it is through, you will be able to choose the approach that will help you achieve your objectives.
What Goes Into Making Regular Juice?
You presumably already know how to make ordinary juice. The chosen fruits and vegetables are placed into a centrifugal juicer, which has cutting edges at the bottom. When the juicer is turned on, the razor-sharp blades start spinning at tremendous speeds, pulverizing anything in their path. The fruit is transformed into drinkable juice through this procedure, but there are some downsides as well.
One reason is that the heat produced by the blades’ quick spinning spoils the flavor and kills the contents. The blades burn everything away, and you discover that the juice is not as strong as it would be if you had employed another technique. The majority of juice producers then attempt to make up for the flavor deficit by adding artificial sweets and sweeteners, which is not the greatest approach given that the goal of your juice cleanse may be to eliminate these foods from your diet.
Additionally, the method of pasteurization is also applied, which involves heating the juice to temperatures above 100 degrees Fahrenheit in order to kill microorganisms while also reducing its flavor. Therefore, ordinary juice will not have a lot of natural flavor, but it will still taste excellent. Additionally, businesses frequently find that producing juice in this manner is quicker and less expensive, which translates to lower pricing whenever you go to the market to purchase it.
What Goes Into Making Cold Pressed Juice?
Cold-pressed juice vs juicer is comparable to manually pressing the juice from a fruit but is quicker and more effective because it does not utilize heat. Cold-pressing businesses check each fruit and vegetable to ensure it is of the greatest quality, cut it up, and put it in a special filter bag that resembles a sieve. Then, the bag containing the pieces is put inside a hydraulic press, which applies pressure on the pieces equal to thousands of pounds.
This pressure forces all of the juice that was trapped inside the fruit and vegetable pieces out, and it is then collected and preserved as natural juice. You get more vitamins, minerals, antioxidants, digestive enzymes, and other nutrients inside of your juice because the fruit and vegetables are not being crushed, cooked, and damaged like in the conventional juicing procedure!
Additionally, it doesn’t involve any heat, and the majority of businesses offer alternatives to pasteurization that assure that everyone can consume their juices while not heating them up and obliterating the flavor and killing bacteria. Try the same juice option with cold pressing and then with conventional pressing; you will be won over by the flavor variation.
Best Cold-Pressed Juicer VS Juicer
Purchasing a cold-pressed juicer vs juicer is fine worth it if you want to include further vitamins and nutrients in your diet through daily juice (and all its immunity-boosting benefits). Why specifically a slow juicer (also known as a masticating juicer)? According to experts, slow juicing preserves more nutrients and is gentler on the ingredients than centrifugal or citrus juicers.
The Good Housekeeping Kitchen Appliances and Culinary Innovation Lab tests juicers since buying a new cold press juicer is not a simple undertaking. When evaluating cold press juicers, we score output, flavor, temperature, and texture in addition to performance and efficiency. These are the top cold press juicers to purchase in 2022 out of the 12 that we examined, according to best-sellers with lots of glowing reviews online:
- Whole Slow Juicer (KUVINGS)
- Cold Press 365 Juicer (OMEGA)
- Cold Press Pro (NINJA)
Cold Press vs Centrifugal Juicer
Centrifugal juicers have been in use for a very long time. We have probably all seen and used them. Let us look at how cold press juicers differ from each other since they are becoming more and better liked.
The fruits and vegetables are coarsely chopped using fast spinning, sharp blades in a centrifugal juicer. The main mechanism used by centrifugal juicers is a disc-shaped grater or a cutting disc. By breaking and shredding the fruits and vegetables, the juice that is inside them is released. The discharged juice is subsequently drawn to the disc’s edge by centrifugal force and covered in a fine mesh wrap. The juice is then separated from the pulp using centrifugal force. A centrifugal juicer, however, produces a lot of heat.
On the other hand, a cold press juicer presses and crushes the fruits and vegetables using a slow auger. Cold press juicers prevent heat generation by operating at a very low rpm.
Masticating vs Centrifugal Juicer
One of the most well liked juicers available is the centrifugal force juicer, sometimes referred to as the “rapid juicer.” Because it is inexpensive to purchase and promptly delivers power to the user, this machine is frequently used in homes.
So how does it function? Fruits and vegetables are fed into this juicer through a feeding tube and forced against a quickly rotating metal blade, where they are sliced and spun at a high speed of 6,000–14,000 RPM against a sharp screen.
This juicer is excellent for those who are new to juicing at home, do not require big quantities of fresh juice, are not very concerned with obtaining every drop of juice from the produce, and want to consume their juice right away. This solution offers customers the amazing advantages of juice without the additional cost of higher-grade processes and is often the least expensive on the market.
Masticating juicers are also recognized as slow juicers, gear, or auger juicers, and the produce is crushed at a slow speed. When using this juicer, the produce is crushed at around 80-100 RPM, and then pushed through a sharp screen.
Since juicing takes a lot longer and consumes less heat and oxygen than a centrifugal juicer does, the juice you produce is more nutrient-dense. Masticating juicers often create a respectable amount of juice, which is beneficial for the environment and your wallet (you can use more of the vegetables you buy) (reduces waste).
These juicers are a step up from centrifugal, but if you want to make juice of high quality, you should not use them. The juice produced by a slow juicer has a lot of “solids” and separates out quickly, much like the juice produced by a centrifugal juicer. It must be consumed shortly after preparation.
