We make cold pressed juice with a special juicer that uses hydraulic pressure and a slow pulverizer to juice fruit and veggies. Standard juicers, known as centrifugal juicers, use an ultra-fast spinning blade to extract the juice. The blades spin so quickly they generate heat, which ends up breaking down the important enzymes in the fruit and vegetables. The rapid spinning also lets air into the mix, oxidising the juice, which further breaks down its nutrients. This results in a less nutritionally beneficial juice. Cold pressed juice retains around 30% more nutrients.