Learn: Cold-press


It’s 100% natural juice that is pressed out of a fruit or vegetable under high pressure using a hydraulic press. Compared to other methods, no heat is generated and therefore there is negligible oxidation. This helps to retain maximum amount of nutrition in the juice.



Slow-speed, No-heat juicer

This is a no-heat process and therefore there is negligible nutrition loss.

High-speed, High-heat Juicer

High-speed juicers generate a large amount of heat that cooks the juice, eliminating most of the nutrition.


There is no foam created during this process. Hence, no bloating and no gas.

Excessive foam

Foam causes the body to bloat and bloating causes gas. Healthy food should make you feel good, not cause discomfort.

Preserves and liberates vital enzymes. Most nutritious

This ensures that the body’s metabolism is maintained despite our sedentary lifestyles.

Kills vital enzymes. Less nutritious.

Enzymes are proteins that are responsible for most bodily functions like digestion, energy generation, respiration, vision, and reproduction. Basically, No enzymes, no life.

Longer shelf life

The extraction of high concentrations of vitamins and minerals along with the vital enzymes makes cold-press juices stay longer and fresher, up to 72 hours!

Short shelf life

Best to consume within 2 hours. Below would be a regular day, juicing:

Buy produce. Wash produce. Cut produce. Clean juicer. Make juice. Sometimes, make excess juice (which can’t be stored). Drink some, waste some. Clean juicer. Clean kitchen.

Laborious isn’t it?


Aerated drinks are filled with sugar and artificial flavors that are harmful. If you give your plants water then why give your children soda?


Juicifix is 100% natural, fresh and yummy juice. It is packed with all the necessary vitamins and minerals your body needs. It is your quick dose of nutrition for the day.

Packaged/Pasteurized juice

Most packaged juices are either pasteurized or laden with sugar, preservatives and additives with 5-10% juice content. Remember, the longer the shelf life, the greater the amount of harmful preservatives.