Our Cold-Press Juicing Process

There’s a good chance that you don’t drink juice. And honestly, I don’t blame you. Most juices have way too much sugar, are pasteurized, and have very little vitamins and nutrients. I’m not saying they’re all absolutely terrible for you. But to incorporate something into your lifestyle diet, I believe you should hold it to a high standard.

That’s why I created Midwest Juicery. People are starting to be more focused on their health these days, and I wanted to create a product that lives up to your high standards. Below is some quick and easy information to keep in mind when purchasing a juice:

Juicer Type:

There are many juicers on the market. The most common juicing approach is to use a centrifugal juicing where there is a metal blade that spins at high speeds. The pros to this approach is that it’s quick an easy. The cons is that the high speeds cause friction that heats the produce, destroying many enzymes. It also oxidizes the produce, reducing the nutrients.

Cold pressing uses two metal plates to crush and press the produce which creates little to no friction, resulting in a much more nutrient and enzyme rich juice. And without any heat, it also maintain the fresh, delicious flavor of the raw produce. Cold-pressing is important for crafting the highest quality juice. 

We always cold-press our juices. But honestly, it’s not a make or break part. If you juice at home with a centrifugal juice, that’s great and keep at it! 

Pasteurization:

This is one of the more important parts of the juicing process: how potential bacteria is killed and the shelf life is extended. Some companies at nasty chemicals and preservatives. Thankfully, those are rarely perceived as healthy. 

Most companies use heat pasteurization. This is where the whole ingredients are exposed to high levels of heat. There are a few problems with this method. First, the heat alters the flavor and the juice no longer tastes fresh and delicious. Second, because the whole ingredients are heated and then juiced and bottled, there is a risk of recontamination because the ingredients are still in open air. And most importantly, the heat kills the enzymes which help you absorb the nutrients, and cause high levels of oxidation, killing nearly all the vitamins and nutrients.

At Midwest Juicery, we use high pressure pasteurization (HPP). After the produce is cold-pressed and bottle, it uses high levels of pressure (87,000 psi) to crush the bacteria and extend the shelf life. HPP has none the drawbacks of heath pasteurization: there is no heat involved, maintaining the fresh, delicious flavor. The pressure is applied after bottling, so there is no risk of recontamination. And lastly, pressure does not kill any enzymes, vitamins, or nutrients, ensuring a healthy and delicious juice throughout the shelf life. 

Ingredients:

In my opinion, this part a very important part of the juicing process: what you put in your juice. It is becoming more known that excessive sugar in your diet has very serious health consequences. Granted, most juice sugar source is natural sugar, coming from the fruits and vegetables. However, even this can be rough on your body. Without the fiber, the liquid sugar is very hard for your liver to digest. It will usually spike your insulin and give you a sugar crash. Now keep in mind, all juices have some sugar in them. It comes down to a tradeoff: is the sugar content worth the nutrients? In our opinion, it’s usually not. All juices should be predominantly vegetables, and just enough fruit to sweeten, to get the most bang for your sugar buck. That’s why we are proud to have the line of lowest sugar juices on the market. Midwest Juicery has 20% - 90% less sugar than almost any juice on the market.

In summary, the best juice is one that is cold-pressed, organic (oh yeah, we’re certified organic from local, Midwest farmers), not pasteurized, and with all or almost entirely vegetables. It is the healthiest, tastiest product on the market. Juice better, live better. Your body and tongue will thank you.