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Cold-pressed juice is juice extracted from fruits and vegetables in such a way that it maintains the greatest proportion of nutrients and enzymes. Most juices—even those that are “fresh-squeezed”—are juiced in a way that results in a loss of much of their healthful characteristics on account of heating and processing (centrifugal juicing). Hydraulic juice presses (or cold-pressing) crush and then press fruits and vegetables in a two-step process. By doing so, the greatest amount of juice is extracted and the highest level of nutrients is maintained. Cold-pressed juices, which are raw and unpasteurised, are highly perishable and have a shelf-life of three days.

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