Cold-pressed juice is a type of extraction method designed to preserve the highest and most abundent nutritional value vegetables offer. There are two main types of juicers on the market: Centrifugal Juice Extractors and Masticating Juicers. Centrigual juicers are the type you see at most juice shops and homes; they consist of a metal blade that spins against a mesh filter, separating juice from fiber utilizing a centrifugal force. The juice is drank and the pulp (usually still containing some juice) is disgarded. With centrifugal juicers, the metal blade generates heat, which destroys some of the enzymes in the process. Heat also oxidizes nutrients, while a slow masticating juicer keeps everything intact. Cold-pressed refers to the technology patented by Norwalk where a slow masticating blade processes the produce keeping the enzymes and nutrients in tact, and then hydraulically pressing out juice with up to 20 tons of pressure depending on the model, ours uses 17 tons. What’s left is a thin square of fiber ready to compost when layered with a dry medium like paper.