Cold-Pressed Extraction

The article claims juicing can make it easier to consume the phytonutrient equivalent of large amounts of produce. Cold-pressed extraction was the traditional method used for centuries. The article states that dietary fat improves absorption of fat-soluble plant compounds in juice. Cold-pressed extraction avoids the damaging processes of chemicals and high heat. Cold-pressed extraction preserves the oil's chemical structure and nutritional properties. The article argues that juicing provides concentrated phytonutrients because much vegetable nutrition resides in the liquid fraction. The article presents juicing as additive to whole vegetables, not a replacement for fiber-rich foods. The article recommends cold-pressed juice be used consistently and alongside a whole-food diet.