LivingMaxwell
Pressed Organic Juice Directory
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THE INSPIRATION

Whenever I travel, I always plan in advance how and where I am going to be eating. And one of the first things that I think about is where am I going to get my juice.

As someone who has been eating close to 100% organic since 2001, the juice MUST be organic. Additionally, the best juice that a person can consume is pressed juice.

Yet, when I did my research online to find out where to get pressed organic juice in different cities, the results were very incomplete.

Some places used organic all of the time. Some places used organic “whenever possible.” Some organic places used a centrifugal juicer. And some places said their juice was “pressed” but they weren’t using a Norwalk or similar type of hydraulic press.

I wanted a website that would clear through all of the clutter and present exactly what I was looking for – a curated list of pressed organic juice places.

With the growing popularity of pressed organic juice, I figured that many other people would want this information as well. So, I decided to build this directory.

I hope that you find it useful and please let us know if new locations need to be added.

Thanks so much for stopping by!!!

– Max Goldberg

BIO

Called an “organic sensation” by The New York Times and named as “one of the nation’s leading organic food experts” by Shape Magazine, Max Goldberg is the founder of Living Maxwell, one of the most widely read organic food blogs in the country. He has been featured in The New York Times, CNN, Forbes, Shape Magazine, Self Magazine, The Huffington Post, Well+Good, and numerous other publications.

An organic food activist, partner of the Just Label It! campaign, and speaker at industry trade shows, Max runs the Organic Food Industry Group on LinkedIn, where his weekly curated email is read by 10,000+ organic food CEOs, founders, and executives from all over the world.

Max received his BA from Brown University and his MBA from the Columbia University Graduate School of Business, and he is the author of the upcoming memoir Finding Maxwell: Reclaiming My Life After a Decade of Antidepressants.

He can be found on FacebookTwitterLinkedInGoogle+YouTube, and Pinterest. To read his full bio, click HERE.

Frequently Asked Questions

A:

Pressed juice is juice made from a hydraulic press that uses thousands of pounds of pressure to extract liquid out of fruits and vegetables. The original and most well-known pressed juice machine is called a Norwalk, named after its inventor, Norman Walker.

A:

Yes! There are two primary reasons why pressed juice is superior to juice made from a centrifugal juicer.

One, it is a superior extraction method. Independent tests show that a hydraulic press can extract 3-5x more minerals and nutrients than a centrifugal juicer. In his book Conscious Eating, Dr. Gabriel Cousens says that this is because hydraulic press juicers “break up the cellulose walls more effectively and make available more minerals and vitamins to be pressed out of the juice.”

Two, hydraulic press juicers do not oxidize nearly as fast. Centrifugal juicers use a tremendous amount of heat, which causes mineral, enzyme and vitamin degradation. Since the amount of heat used in a hydraulic juice press is very minimal, the oxidation is not nearly as severe.

As a result, it is widely accepted that pressed juice can last up to 72 hours before it loses meaningful amounts of minerals, vitamins, and enzymes. On the other hand, juice made from a centrifugal juice must be consumed immediately after it is prepared.

A:

It is incredibly important. USDA organic regulations prohibit super-toxic pesticides to be sprayed on all foods, including fruits and vegetables used in juicing, while conventional farming allows for the use of these toxic chemicals.

Despite what the chemical industry would like us to believe – that chemicals are safe – the President’s Cancer Panel says otherwise.

In its report, the Panel said that it was “particularly concerned to find that the true burden of environmentally induced cancer has been grossly underestimated. With nearly 80,000 chemicals on the market in the United States, many of which are used by millions of Americans in their daily lives and are un- or understudied and largely unregulated, exposure to potential environmental carcinogens is widespread.”

With 41% of the U.S. population expected to get cancer and 21% of the U.S. population expected to die of cancer, one recommendation made by the President’s Cancer Panel was to choose “food grown without pesticides or chemical fertilizers.”

Additionally, in its recently released report, The American Academy of Pediatrics also believes that pesticides pose a grave danger to children.

The report says that “acute poisoning risks (from pesticides) are clear, and the understanding of chronic health implications from both acute and chronic exposure are emerging. Epidemiologic evidence demonstrates associations between early life exposure to pesticides and pediatric cancers, decreased cognitive function, and behavioral problems. Related animal toxicology studies provide supportive biological plausibility for these findings.”

A:

The three things that I look for when purchasing juice and that I am using as the baseline criteria for this directory are the following:

    1. PRESSED  The juice must be pressed. This means that the juice company is either using a Norwalk or some type of commercial hydraulic press.
    2. ORGANIC  A minimum of 95% of the juice’s ingredients must be organic – the criteria used by the USDA’s National Organic Program.There are a handful of pressed juice companies that are USDA certified organic, so they automatically qualify. For those who are not USDA certified organic, an assessment is made by what is published on the company website, on the juice bottle labels, and/or market research. Generally speaking, companies who state that they use organic “whenever possible” or “as much as they can” do not qualify.
    3. GREEN JUICE  The juice company must have a minimum of green juice.

Everything is evaluated on a case-by-case basis, but the goal of the directory is to help promote organic. This means supporting juice companies who (1) have gone through the expensive and time-consuming process of becoming USDA certified organic; or (2) purchase certified organic produce for their juice.

A:

No, the juice cannot be heat or flash-pasteurized. High pressure pasteurization technology (HPP), a method which uses pressure instead of heat, is allowed.

Contact Us

If you have any comments, questions or feedback, please use the form below. We’d love to hear from you, and every submission is read.

Or, you can send an email directly to: max(at)pressedjuicedirectory.com

To have a location added to this directory, please visit the Add a Location page.

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