Boom Juice | Cold-pressed vs Centrifugal
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Cold-pressed vs Centrifugal

The biggest difference from cold-pressed, juicing at home with a centrifuge juicer or the Tropicana standard of yesteryear is the way these juices are made, processed and distributed.



At Home Juicing (Centrifugal Juicer)

At home juicing was made famous by infomercials with Jack Lalanne or the high-end Breville.  These are great for those dedicated with time and space to keep their fridge stalked with fresh produce, and the time to spend every waking morning juicing and cleaning in order to enjoy their juice. Juicing at home can take upwards of an hour, with a huge mess and oxidized juice that doesn’t taste very fresh.


Fast – juicing takes minutes, it’s the prep and especially the clean-up that takes nearly an hour

Cheap – ranging from $50-350

Easy – no training is required, produce is shoved down a tube and juice comes out of the spout


Oxidation – the spinning oxidizes the juice, aging it, making fresh juice taste not so fresh

Heat – the blades heat and slice the cell walls, breaking down and “killing” the nutrients and enzymes

Time limit – juice must be consumed within 30 minutes of juicing due to rapid bacteria growth


Cold-Pressed Method

Cold-Pressed has gained steam in the health and wellness world as the ultimate way to optimize health and maximize nutrient intake. Credited with lowering blood pressure, reducing risk of and cancer, and even minimizing cancer growth, weight-loss, radiant skin, increased energy, stronger immune systems and much more. The Norwalk machine uses 2,000 pounds of hydraulic pressure, extracting the juice from the produce without heat present and minimal exposure to oxygen.  This allows consumers to enjoy the juice at home, because it is fresh and full of living enzymes for up to three days.


Cold – No heat, and minimal oxidation means all the vital enzymes and nutrients are still in the juice.

Fresh – Norwalk juices have a shelf life upwards of 5 days with minimal nutrient degradation.

Easy – on digestion, no fiber means the nutrients are absorbed into the bloodstream within 15 minutes to nourish the body on a cellular level


Cost – the machine itself ranges from $2500-$3500 depending on shipping and spare parts

Time – the process is extremely labor intensive, yielding only 4 gallons of juice per hour

Practicality – while the Norwalk is not a commercial juicer, it doesn’t fit into today’s fast paced lifestyle as a home juice. That’s why most people leave it up to the experts like Boom Juice – our best customers are home juicers.


The best strategy we've got is to just add the good stuff! Eventually it's going to crowd out the bad stuff.

– David Wolfe, Hungry for Change



Boom Juice Cold-Pressed:

After we cold press our delicious blends, we bottle in BPA-free bottles.  We chose these bottles, to fit in with your busy lifestyle, from the gym to the beach, the park to the office and everywhere in between, no worrying about broken bottles, stained surfaces and wasted juice. Since the juice is never in the bottles for more than 5 days (should you take it home and drink it a few days late), leaching not an issue. We fill each bottle to the top to minimize oxidation, label and date the juices so you know it’s fresh.


Store Bought-Pasteurized and HPP

Grocery store shelves are overflowing with colorful bottles of familiar juices like Tropicana, Naked Juice and Snapple. With pictures of suns, and fruit the juices are fare from fresh, natural and healing, with shelf lives upwards of 6 months, and more sugar than most sodas. These juices have gone through a pasteurization process that heats the juice to a boiling level to ensure no bad pathogens have made it into the final product, extending the shelf life for a few months. The problem with pasteurization and large-scale production is the loss of nutrients. By the time you pour yourself a glass of orange juice 90% of the original fruit goodness gone.


HPP is a new method of preserving that extends the shelf life of juice, by reducing the potential harmful bacteria through extremely high pressure. The pressure is so intense that bad pathogens are destroyed by the end of the process, but what about the good nutrients? Being so new,the jury is still out, but research shows that the nutrient content IS affected.  HPP must be done in plastic bottles, so the juice is always surrounded by plastic. Even BPA has the potential of leaching hazardous chemicals when stored for long periods of time – like that 3 month shelf life.