Cold-pressed juices have exploded in popularity in the past couple of years due to their health benefits and their convenience. Cold-pressed juices now line the shelves of health food stores nationwide, and have become a replacement for caffeine, providing a more natural energy boost, or simply as an easier way to get the required amount of daily fruits and vegetables. Cold-pressed juices contain an enormous amount of fruits and vegetables, sometimes even two to three pounds!
While cold-pressed juice industry has seen significant growth, it also has been in hot water (pun intended) due to controversy surrounding a shift in its production. Some large companies are now using a process in order to extend the shelf life of cold-pressed juice, called high pressure processing (HPP). After the juice is cold-pressed and bottled, it is placed in cold water and an enormous amount of pressure is then applied to the product. The cold-pressed juices you’ll find in the grocery store that have a longer shelf life (30-45 days) are the ones that have undergone this process. HPP changes the molecular structure of the juice, and is thought to neutralize its health benefits such as the naturally occurring live enzymes, probiotics, and essential vitamins found in cold-pressed juice. It should be noted that HPP doesn’t use heat, so the juice is not pasteurized, but the process still neutralizes its molecules, therefore changing the cell structure that would otherwise cause the juice to spoil faster. Continue reading