We’re undeniably in the middle of a juicing revolution that is reaching raw foodists and Big Mac weekenders alike. Hype aside, getting your seven daily servings of fruits and vegetables in liquid form is one of the most effective ways to extract vitamins and nutrients from your food.

Though cold-press juicers are more expensive, their slower and more thorough extraction means higher juice yields and better-quality juice, which can be preserved for a longer period of time.

Juicing, which is being touted as a means to lose weight, detoxify and elevate phytochemical levels, retains nutrients generally lost when food is cooked. It also extracts fiber, which, though an integral part of eating well, impedes digestion and slows nutrient absorption when consumed in large quantities. Juicing allows these vitamins, minerals and proteins to be absorbed more readily into the bloodstream. Cold-pressed juices in particular have been receiving a good deal of attention.

Proponents claim that compressing food, rather than roughly pulverizing it as with a standard centrifugal juicer, slows oxidation, allowing fruits and vegetables to keep their enzymes and nutrients intact. Though cold-press juicers are more expensive, their slower and more thorough extraction means higher juice yields and better-quality juice, which can be preserved for a longer period of time.

Apparently, however, just cold-pressing juice isn’t enough to eke out every last bit of health benefits from your drink. Chewing each time you take a sip activates the secretion of saliva and enzymes that inform your body that it’s time to process and absorb the nutrients you’ve just consumed. Bottoms up!

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