THE COLD-PRESSED FACTS
"How are your juices different from those I make at home? Or from the ones I buy at the grocery store?"
We get these questions quite a bit.
We use a hydraulic cold-press to make all of our juices, which results in a higher nutrient content per ounce than your standard centrifugal juicer found in homes and in many juice bars.
A LABOR OF LOVE
When people think of juice, they usually envision a centrifugal juicer, one that uses a fast-spinning metal rotary blade against a thin mesh screen. In one fell swoop, juice is separated from pulp and each goes into its separate container. The process is quick and easy, but that fast-spinning blade creates a lot of excess heat. Vital micronutrients and enzymes are destroyed and the oxygen that enters the juice results in an even quicker decline in nutritional value. Juices made with centrifugal force typically need to be consumed immediately.
Cold-pressed juicers on the other hand (in our case, the Goodnature X-1 and X-6) gently grinds the fruits and vegetables into a pulp that looks a lot like baby food. The pulp is then pushed into porous, food-grade filter bags between a stainless-steel press. The hydraulic press uses three tons of pressure to extract every last bit of juice. What remains in the cloth is a large, dry square of pulp that's so devoid of nutrients that animals usually won't eat it (all those nutrients are in the juice!). While the process is tedious, quite slow and -- more often than not -- messy, it generates little to no heat resulting in not only a superior taste and freshness, but higher levels of nutrients, which means more of you feeling your best. Because the press does not force air into the juice, cold-pressed juices hold their nutritional value for up to five days without the use of preservatives or pasteurization.
A comparative study of the various types of juicers -- centrifugal and cold-press -- was performed to test the mineral content of the juice extracted from each machine. Carrots, beets and kale were juiced by Goodnature and scientifically measured in a lab.
While the numbers above show a 15% advantage of drinking juice pressed on a Goodnature juicer, the superior taste and crispness is perhaps even more impressive. We encourage you to visit us and taste the difference for yourself.
HPP & PASTEURIZATION
So, how come juices you buy from us only last five days when the juices you buy at the grocery store labeled "raw," "cold-pressed," and "unpasteurized" last up to a month? All juices sold in the grocery store are required to undergo one of a few processes. Many large juice companies utilize what's called high pressure processing, or HPP. During HPP, juices are submerged under water and exposed to extreme pressure (about 90,000 lbs of it) to destroy bacteria. This method, while different from heat pasteurization, is still pasteurization. The downside is you end up with a sterilized juice, which may have a lesser nutritional value. These juices are technically not fresh -- they're preserved.
When considering how we craft the best juice possible, the method was just one piece of the puzzle. Sourcing from local farms was another. By partnering with local farms, the fruits and vegetables we use are picked, cleaned and juiced all within 48 hours. Instead of nutrients dwindling during a week-long transport across the country (not to mention, using up lots of unnecessary fuel along the way), our produce is processed at peak freshness.
We use about 5,000 pounds of fruits and vegetables for juicing alone and are excited to share that more than 75% of that is local. A majority is grown at Willowsford Farm, a USDA-certified organic farm in Aldie, Virginia. The rest comes from farms that use organic methods or, even better, regenerative agriculture practices. Old Apple Valley Farms, A Farm Less Ordinary and Gathering Springs, Root & Marrow and Toigo Orchards are also our community partners.