Cold-pressed oils, juices

Cold pressing is a process used for juicing or extracting oil from seeds. The process separates the fibre from the cells which hold the nutrients and live enzymes, using a hydraulic press. The cold press processing reduces exposure to heat and oxygen during the production process, permitting high levels of taste and nutrient retention. On the flip side, it typically requires more time and produces a smaller yield than alternative methods.

Traditional juicing techniques use sharp and fine blades to separate the flesh and juice of vegetables and fruits. However, much essential nutrients are lost, as the fast-spinning blades generate heat, which destroys enzymes.

Similarly, refined oil, as the name suggests, is all about filtration of oil using various chemicals and heat, making the final output very light and shiny. Though rich in fat, the product is shorn of most of the nutrients the body needs because of the mechanical process that the oilseeds are put through.

PROS AND CONS

Juices: Rich in immune-boosting nutrients when consumed fresh.

Nutrients are present in an easily absorbable state.

Most cold-pressed juices have no added sugar.

But... A good part of the insoluble fibre is lost during the process. It is expensive, as the yield per fruit is lower than the regular juicing method.

Oils: Rich in essential fatty acids which are required for growth and healthy skin.

They contain higher quantities of fat-soluble vitamins like E and A.

Beneficial plant compounds like plant polyphenols and sterols are preserved.

Cold-pressed oils retain more antioxidants, which protect and help in fighting inflammation in the body and improving immunity.

But... They have a short shelf-life. Buy in small quantities as they cannot be stored for long. These oils are NOT suitable for deep frying and high temperature cooking. They are very expensive.