The Art and Science of Cold-Pressed Juicing

I'll admit that I've never been a fan of the "juicing" and "cold-pressed juice" trend.

Most of these popular juices are full of oodles of sugar that basically mainline fructose into your bloodstream with very little of the actual fiber and water you'd find in whole fruit.

Most are extremely overpriced compared to what you could make at home, yet what you can make at home creates a huge mess and cleanup situation (anybody else ever tried to clean a juicer daily and had to deal with all the pulp and waste all over the kitchen counter?).

Furthermore, the actual source of most of the produce used in the juices is subpar fruit and vegetables grown in degraded, mineral-depleted soil and/or contains GMO ingredients, pesticides, herbicides and other additives - and if they *don't* have preservatives they go bad super quickly in your fridge, hence destroying all your hard-earned juice.

In the past, my solution for this has been to use a good organic vegetable juice powder, such as the one made by my friends at Organifi

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