Drinks, some like it hot, others love it cold. But when it comes to juices, does it make a difference? Apparently, a lot. The traditional process of juicing rips and shreds fruits and vegetables to extract juice, which allows for higher exposure to oxygen leading to a reduction in the nutritional value of the juice.
This process generates heat which can destroy some of the heat-labile vitamins and phytochemicals present in fruits and veggies. Whereas Cold-pressed juices are made by crushing and pressing and the process claims to prevent oxidative and heat-induced damage to the end product.