A juicer that juices everything, is quick and efficient and cleans itself, is yet to be invented. In the meantime you need to pick one that suits your lifestyle, juicing pattern and the kind of things you want to juice regularly.
There are a few different types of juicers available on the market today. Often juicers are referred to as one of the following ‘Centrifugal – Fast juicers’ or ‘Masticating -Slow or cold press juicers’.
Below we’ve tried to explain the differences between each type of juicer and their advantages and disadvantages, to help you choose the right juicer for you.
JASON SAYS
Slow or cold press juicing retains more nutrients and enzymes, as the fruits and vegetables aren’t shredded with blades, which exposes the ingredients to heat and therefore speeds up oxidation. Slow press juicing is more efficient at extracting juice and gives a higher yield of juice from your produce, so using a masticating juicer can save you money on produce. Because very little heat is introduced into the process, you can store your juices for up to 48hours, without losing the nutritional value. Meaning you can prepare juices in advance, which is great for busy lifestyles. Slow press juicers are perfect for juicing dark, leafy greens such as kale and spinach, and takes wheatgrass like a dream.
Pros:
Easy cleaning.
High quality juice, which can be stored for up to 72 hours with minimal loss of appearance and nutritional benefit.
Better juice yield over centrifugal juicer.
Low RPM motor that retains maximum nutrition.
Extracts more juice from leafy greens.
Juices wheatgrass.
Cons:
Slower than afast / centrifugal juicer.
Some slow press juicers require produce to be chopped into small pieces, so the overall process can take longer.
Usually a bit more expensive than a fast/centrifugal juicers.
JASON SAYS
The higher end centrifugal juicers are owned by most people because of their speed and efficiency. You can juice fast, clean it up fast and the good ones extract A LOT of juice from the produce. These high speed juicers work with centrifugal force to extract the juice. The fruits and vegetables are pushed down a feed tube (mostly whole, so no chopping is required) on to a serrated cutting blade on the bottom of a rapidly spinning mesh, at around 12000 RPM. This spinning cutter, slices the veg and fruit and the pulp is flung into the pulp extractor. Perfect for people that are time poor but want to make juice every day.
Pros:
Easy cleaning.
High quality juice, which can be stored for up to 72 hours with minimal loss of appearance and nutritional benefit.
Better juice yield over centrifugal juicer.
Low RPM motor that retains maximum nutrition.
Extracts more juice from leafy greens.
Juices wheatgrass.
Cons:
Slower than afast / centrifugal juicer.
Some slow press juicers require produce to be chopped into small pieces, so the overall process can take longer.
Usually a bit more expensive than a fast/centrifugal juicers.
Our handy infographic shows the differences between centrifugal & cold press juicers in a nutshell!
With so many options out there, why not see the differences for yourself?
JUICERS & BLENDERS ARE NOT THE SAME!
This little video from Jason will clear up any confusion you may have about the difference between juicing and blending and more importantly, what belongs in your juicer and what belongs in your blender.
