Trending: Cold-Pressed Juices Are Hot!

Cold-pressed juices are hot! Why? The health and wellness trend has caused a shift in behavior and purchasing patterns.

Millennials and modern agers are more aware of and actively making healthy decisions and incorporating them into their everyday life. One of these choices is consuming organic fresh-pressed juices. The juice market is booming, becoming a reported $3.4-billion industry,as people incorporate juices into their daily diets.

Don’t Miss a Beet!

Most health authorities recommend getting eight servings of vegetables and fruits per day, and very few Americans actually do.

Juicing …

  • Helps more easily absorb all the nutrients from vegetables.
  • Allows the efficient consumption of the right amount of vegetables.
  • Can add a wider variety of vegetables into one’s diet

Focus on Green Juice, Not Fruit Juice

Raw green vegetable juice is packed with micronutrients that many people’s diets are lacking. The bulk of juice consumption should come from organic green veggies like spinach, celery, kale, Swiss chard, cucumber, etc., and not fruits, which are higher in sugar.

Not All Juice Processing Is Equal — Check the Label

Pasteurized Juice. For large companies with national distribution, where juice will be sitting in the grocery store refrigerator, pasteurization is necessary to kill the bacteria and allow an extended shelf life. The problem with pasteurized juice is that it maintains its sugar content (yes, even vegetable juices have sugar — think carrot and beet juice) but doesn’t have its original nutrition. Pasteurized juice has the lowest enzyme and nutritional benefits.

High Pressure Processing (HPP). Instead of heat, HPP uses pressure, leading to the inactivation of certain microorganisms and enzymes in the food.Treatment occurs at low temperatures and does not include additives. The nutrition of the juice is not completely diminished by this process, so it allows the juice to maintain a partial natural state while keeping the juice safe for short shelf life.

Cold-Pressed Juice. Cold pressing first crushes fruits or vegetables and then presses the juice from them. This process keeps the nutrition and enzymes intact, providing the most nutritionally active juice. It has a limited shelf life and should be consumed within 24 hours of processing. Cold-pressed raw, unprocessed juice contains the fullest amount of nutrients.

Local Juice Resources

Freshly squeezed juice made on site, such as at a restaurant, juice bar, grocery, health food store, cider mill or farmer’s market, is not required to be pasteurized.

Jaco Juice & Taco, located in Georgetown, 1614 Wisconsin Ave. NW. Try the Mean Green,made with apple, kale, cucumber, ginger and lime juice.

Jrink, located in Foggy Bottom, 1922 I St. NW (above El Chalan Restaurant). Try Fuel Me Up, made with pear, kale, romaine, cucumber, lemon and ginger.

South Block Juice, located in Georgetown, 3210 Grace St. NW. TryDetox, made with cucumber, apple, kale, spinach, celery, parsley, lemon and ginger.

Fruitive, located at the Freshfarm Dupont Circle Market on Sundays. Try the Kalevolution,made with red apple, cucumber, kale, romaine, lemon and ginger.

Puree Artisan, located in Sibley Hospital, 5255 Loughboro Road NW. Try the Easy Green, made with cucumber, kale, apple and lemon.

Rebekah Kelley is the creator and founder of Virtue Skinfood, a wholistic luxury skin care line. Visit her on the web at

Puree juice bar. Photo by Erik Cox.


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