The concept refers to a method of extracting liquid from fruits and vegetables. This process employs a hydraulic press to exert significant pressure, crushing the produce and squeezing out its liquid content. The absence of heat during extraction is a defining characteristic. As an illustration, apples can be processed in this manner, resulting in a beverage that retains a higher concentration of vitamins and enzymes compared to those produced with methods that generate heat.
This approach to juice extraction is often favored due to its perceived advantages in preserving nutritional integrity. The minimal heat exposure helps to protect heat-sensitive nutrients, such as certain vitamins and enzymes, which can degrade at higher temperatures. Historically, juice production involved methods that introduced heat, potentially diminishing the nutritional value of the final product. The evolution toward methods emphasizing low-temperature extraction reflects a growing awareness and prioritization of nutrient retention.
