The Cold Pressed

Most people think that cold pressed juicing is some new modern revolutionary technology, but it is actually the oldest technology for juicing. The only difference is that we are now using high pressure hydraulic machines instead of French girls crushing barefooted the grapes or the Greek donkey-powered olive presses. They knew already about the benefits of slow pressing. 

Even a good chef knows why they are cutting onions with knives and not in food processors because it tastes terrible from the processor and that's all about the oxidation and heat that the new high speed machines are creating.

So, I have to disappoint you people, because the new wave of cold pressing is returning back to old times and good proven practices that they don't destroy the nutritional values and taste. 

Centrifugal Juicers. 
Traditionally, this is the most common type of juicer. These typically utilize a fast-spinning metal blade that spins against a mesh filter, separating juice from flesh via centrifugal force. The juice and pulp are then separated into different containers. The problem with centrifugal juicers is that the fast-spinning metal blade generates heat, which destroys some of the enzymes in the fruits and vegetables you're juicing. The heat also oxidizes those nutrients, rendering less nutritious juice than a cold-press juicer.


Cold Press Juicers 
These juicers don't produce much heat

and oxidation, they keep more nutrients intact !