Careful selection of the right kind of juicer can make a huge difference to the health benefits of the juice you drink.
The benefits of consuming juice are well known, rapid absorption, easy digestion, the ability to consume much more vegetables and fruit than you could possibly eat to name a few, thereby maximizing your intake of a variety of vitamins.
Since juice is cleansing and has no fat you are effectively helping your body detox. Every meal you replace by juicing, you are burning stored fat. (Plus most people don’t even get hungry.)
But do you know the difference between a slow juicer and a centrifugal juicer (commonly know as a fast juicer)?
Conventional Fast Juicers
Conventional juicers are very noisy and actually “shred” your food to separate pulp from juice. The fast-spinning basket allows juice to escape the basket while pulp is flung into the pulp holding bin. This has been the status quo of consumer-class juicing for roughly a decade.
Conventional centrifugal juicing used to be all that was available. We have now discovered it does have its problems. It tends to waste a lot of juice that’s still left in the fruit and vegetable fibers. This means you have to push a lot more fruit and veggies through the machine to get a relatively small amount of juice so the cost per glass is higher.
The high speed shredding action also cuts your food into thousands of tiny pieces and exposes them to oxidation. No doubt you will have noticed the froth which forms on the top of the juice. Many nutritionists believe this causes a rapid loss in the nutritional quality of the juice. The shredding action may also physically damages some phytonutrients, reducing the nutritional potency of the juice from such juicers.
We have found that a “slow juicer”, a cold-pressed juicer that operates in a mastication process: the fibres are chewed and the cells of the vegetables and fruits are broken up is much more efficient and provides maximum nutritional benefits.
Slow juicing yields the maximum amount of juice from your vegetables, fruit, wheatgrass, beans and nuts while preserving the antioxidants, fibres, trace minerals, vitamins and enzymnes which are often destroyed by the heat that comes from a centrifugal juicer.
Because a Slow Juicer has a far more efficient extraction technology than you’ll find in conventional centrifugal juicers, you get more juice out of the same quantity of fruit and vegetables.
This means total lower juicing costs because you’ll use a smaller quantity of fresh produce to make the same quantity of juice! Given the high price of organic fruits and vegetables, this means the Slow Juicer can pay for itself in savings on fresh produce.
The Real Difference
This is a simple exercise you can do to see the results for yourself. Buy 2 kg’s of carrots and put 1kg through each machine and see the results for yourself. I have personally done this and witnessed how much more carrot juice came from a slow juicer. The results are noticably different, the slow juicer produced more tasty juice. If you try this exercise with apples, the resulting differences are even more apparent. The juice from the centrifugal juicer was quite frothy, separated very quickly and started to brown (oxidize) almost immediately, the juice from the slow juicer was much different. Please see the image below and the video – it really tells the story.
There is no doubt in my mind that a slow juicer has far more nutritional benefits and is cost effective.