Why Raw, Cold-Pressed?


Raw, unprocessed juices are unaltered from its original natural form. They are unpasteurized (not heated), hence leaving all the nutrients and live enzymes in tack and ready to be absorbed into your bloodstream, then used by your body for energy and fuel. 

Pasteurization is defined as a process by which foods are heated to a specific temperature for a specific amount of time to kill (or deactivate) a target number of potentially harmful bacteria.  However, it also kills all of the beneficial bacteria, along with nutrients, microscopic compounds and antioxidants which are responsible for much of their healing powers. Nutrient quality are severely compromised, leaving the juice essentially "dead". 

Untreated, unpasteurized, raw juices treat and heal, providing vitamins and nutrients that your body critically needs. 


Cold pressed technology uses hydraulic press to extract juice from fresh fruit and vegetables as opposed to the traditional centrifugal juicer which uses fast-spinning metal blades.  The problem with centrifugal juicers is that the fast-spinning metal blade generates heat, which destroys some of the live enzymes in fresh fruits and vegetables. The heat also oxidizes those nutrients, rendering less nutritious juice than the cold pressed method.

Cold pressing is one of the best juicing methods as it retains the live enzymes, nutrients and vitamins as there is no heat involved throughout the juicing process, just intense pressure from the hydraulic machine. Cold pressed juices are higher in quality, not just from the live enzymes retained, but also the smoothness and clarity of the juice which contributes to better absorption of nutrients and vitamins into our bodies. 


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