The difference between pasteurized and cold-pressed juices

There's a major distinction between pasteurized juices—like the OJ you'd find at the grocery store—and cold-pressed juice from your local juice bar or shipped fresh to your door.

When juice is pasteurized, it's heated at a very high temperature, which protects it against bacteria and prolongs shelf life. However this heating process also destroys live enzymes, minerals, and other beneficial nutrients.

Cold pressing, on the other hand, extracts juice by first crushing the fruits and vegetables, and then pressing them to squeeze out the highest juice yield, all without using heat. This produces a drink that's thicker and has about three to five times more nutrients than normal juice. The downside is that cold-pressed juices typically last for up to three days when refrigerated—if not, they develop harmful bacteria—so it's crucial to buy them fresh and drink them quickly.