Why Cold pressed?

Cold-press juicers are a much slower cold extraction and produce a vastly superior quality juice that doesn’t destroy the essential nutrients your body needs and will hold its nutrient value for up to 2-3 days.
The method used to extract the juice liquid from the whole fruit or vegetables is with a specialised juicer. The problem is not all juicers do the same job!

Fast juicers like the ones you find in most, if not all juice bars, are centrifugal which create heat and oxidisation destroying the living enzymes, vitamins and minerals from the raw food in the process. Most of the time the end result is a frothy, fructose ridden sludge with high amounts of pulp that doesn’t meet your body’s needs and have to be consumed pretty much as soon as they are made.

Our juices are slow, cold-pressed in small batches to maintain freshness and purity; this retains the maximum amount of enzymes, vitamins and flavour!
zero additives, zero preservatives & not pasteurised – your daily nutrition in a bottle delivered to your door!

FAQ’s

Centrifugal Vs. Cold Pressed Juices

Most nutrients and enzymes are broken very rapidly by centrifugal juicing. In most cases after 20 minutes or so the juices made by centrifugal juicers tend to be what I class as “dead.” With not much benefit to your body as the oxidization has killed any goodness left inside. You can tell the difference between the 2 ways of making the juice by how quickly they separate once made.
Over 65% of all nutrients and enzymes are absorbed into your body within 15 minutes when you drink cold press juice compared to around 18% when you eat raw fruits and vegetables.