What are you putting into your body?
We are firmly believe in bettering yourself through mind, body, and spirit. This starts in the kitchen, or in our case, a high tech micro juicery! We at Body Karma serve only the best, organic, premium juices- always cold pressed.
A cold-press juicer slowly compresses fruits and vegetables to 'squeeze' out the juice as opposed to more simple centrifugal juicers that use high speed force to separate juice from pulp. Cheap centrifugal juicers also introduce heat and oxygen in the process and destroy the enzymes and nutrients in your fruits and vegetables. This essentially destroys the juice, rendering it useless.
Here's the lowdown...
Traditional juice: Found in the grocery store or other outlets, traditional juice is heated to a high temperature for a short amount of time (the FDA sets specific guidelines depending on the fruit) to kill potentially harmful bacteria, molds or other micro-organisms that may be lurking in the juice. Though they have started to boast how fresh their product is and “how many oranges” went into the carton, experts claim this process, called pasteurization, alters and destroys the micronutrients, enzymes, and vitamins that are originally present in the fruit.
Fresh juice: Fresh juice, in contrast, which you may find in your local juice bar or sold commercially and labeled as “fresh,” is made with fresh fruits and vegetables that are extracted using centrifugal force that then pushes the fruit and vegetable through a mesh filter – separating juice from flesh. These, too, may be pasteurized or sold fresh, so check the label. Experts claim that the metal blades heat up the juice, oxidizing nutrients and creating a less nutritious final product.
Cold-pressed juice: The state-of-the-art juicing process. Its claim to fame is the pristine “cold pressure” method. Fruits and vegetables are crushed together, then placed in a permeable pouch, which is subjected to tremendous pressure. This pressure squeezes out every last ounce of liquid, leaving behind pulp that is practically dry. Devotees claim that this cold process not only creates the highest quality nectar, but that the rich, dark hued final product also retains more vitamins, minerals and enzymes.
If you don't have a cold pressed juicer, that's ok! Remember, we are the best for a reason. ( www.BodyKarmaHealth.com )
Reference Site:
http://blog.doctoroz.com/oz-experts/cold-pressed-juiced-should-it-be-your-new-main-squeeze
We are firmly believe in bettering yourself through mind, body, and spirit. This starts in the kitchen, or in our case, a high tech micro juicery! We at Body Karma serve only the best, organic, premium juices- always cold pressed.
A cold-press juicer slowly compresses fruits and vegetables to 'squeeze' out the juice as opposed to more simple centrifugal juicers that use high speed force to separate juice from pulp. Cheap centrifugal juicers also introduce heat and oxygen in the process and destroy the enzymes and nutrients in your fruits and vegetables. This essentially destroys the juice, rendering it useless.
Here's the lowdown...
Traditional juice: Found in the grocery store or other outlets, traditional juice is heated to a high temperature for a short amount of time (the FDA sets specific guidelines depending on the fruit) to kill potentially harmful bacteria, molds or other micro-organisms that may be lurking in the juice. Though they have started to boast how fresh their product is and “how many oranges” went into the carton, experts claim this process, called pasteurization, alters and destroys the micronutrients, enzymes, and vitamins that are originally present in the fruit.
Fresh juice: Fresh juice, in contrast, which you may find in your local juice bar or sold commercially and labeled as “fresh,” is made with fresh fruits and vegetables that are extracted using centrifugal force that then pushes the fruit and vegetable through a mesh filter – separating juice from flesh. These, too, may be pasteurized or sold fresh, so check the label. Experts claim that the metal blades heat up the juice, oxidizing nutrients and creating a less nutritious final product.
Cold-pressed juice: The state-of-the-art juicing process. Its claim to fame is the pristine “cold pressure” method. Fruits and vegetables are crushed together, then placed in a permeable pouch, which is subjected to tremendous pressure. This pressure squeezes out every last ounce of liquid, leaving behind pulp that is practically dry. Devotees claim that this cold process not only creates the highest quality nectar, but that the rich, dark hued final product also retains more vitamins, minerals and enzymes.
If you don't have a cold pressed juicer, that's ok! Remember, we are the best for a reason. ( www.BodyKarmaHealth.com )
Reference Site:
http://blog.doctoroz.com/oz-experts/cold-pressed-juiced-should-it-be-your-new-main-squeeze
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