Cold pressed juices is juice extracted from fruits and vegetables using a hydraulic press, as opposed to pasteurisation, which involves high heat," explains Jennifer Hay the, professor of medicine at. "The cold-pressed method entails shredding fruits and vegetables and then compressing them between two plates at very high pressure," she explains. While pasteurisation kills potentially hazardous microorganisms in juice, cold-pressing extracts as much liquid and nutrients as possible from the crop. Although there are conflicting data regarding the claim that cold-pressing maintains more antioxidants in fruit. The same high temperature that kills bacteria also aids in the pasteurisation of juice. Extend the product's shelf life (For that reason, pregnant women should stick to pasteurised choices. This means that the pasteurised orange juice you buy at the supermarket will likely last you a long time, whereas the cold-pressed juices you test will likely be devoured in a matter of days – a disadvantage if you're merely an infrequent sipper.
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