Juicing continues to grow in popularity amongst the health-conscious set as people become increasingly aware of the many health benefits it offers. Fresh juices made from fruits and vegetables are a tasty way to ensure that one has a diet that includes essential vitamins, antioxidants, and enzymes. With so many juicers on the market, it pays to know why one should strongly consider choosing a slow juicer for sale.
Juicers come in a variety of different styles for a wide range of prices and offer varying results. While the cheaper, speedier centrifugal style may appeal to some, the quality and volume of juice produced from using a slow or masticating juicer is a cut above the rest.
Often referred to as "cold press" juicers, the quiet, slow operation of these machines effectively results in a very thorough extraction of juices using a compression technique. Although they may cost more, they more than compensate for this in the copious volume and rich quality of their juices. This approach generates less nutrient-destroying heat too, maintaining maximum health benefits. There are also some models which can be used to make foods such as nut milks and butters, pasta, ice cream and sorbet.
A quality juicer should include these helpful features that will help the user get the most out of it. The more types of produce, grasses, greens and such it can juice, the better as it allows one a greater selection in the juices they can make. It should be simple to take apart and clean, and produce a good amount of juice. Because slow juicers extract at least 35 percent more than other types, it means less money needs to be spend on produce to juice.
Less oxidation during the extraction process means that cold press juicers produce both a higher quality drink, and also less produce is wasted. Masticating machines extract more liquid nutrients from the solid pulp than other types, which is evidenced in the drier consistency of the pulp.
The low speeds of 70 to 80 RPM, result in minimal heat production which helps protect the integrity of the many nutrients which would likely be destroyed in a faster machine which gives off considerably more heat. A superior tasting juice with less separation and foam results. Comparative tests evaluating nutritional quality of juices made from slow and centrifugal juicers, have revealed higher amounts of vitamins such as A and C.
While enjoying a freshly pressed juice right after its made is ideal, those who end up with some extra can easily refrigerate it and drink it later. Vegetable juices can stay up to 24 hours without spoiling, and fruit juices for an additional day. Those who wish to juice herbs, greens, and grasses or make nut milks can also do so with a slow juicer.
Some juicers are a real pain when it comes to cleaning them after use, but most vertical cold press designs are just the opposite. They are built to be self-cleaning during extraction for the most part, the pulp screens do not develop a build-up of pulp, which makes for a quick and easy clean-up after juicing.
Juicers come in a variety of different styles for a wide range of prices and offer varying results. While the cheaper, speedier centrifugal style may appeal to some, the quality and volume of juice produced from using a slow or masticating juicer is a cut above the rest.
Often referred to as "cold press" juicers, the quiet, slow operation of these machines effectively results in a very thorough extraction of juices using a compression technique. Although they may cost more, they more than compensate for this in the copious volume and rich quality of their juices. This approach generates less nutrient-destroying heat too, maintaining maximum health benefits. There are also some models which can be used to make foods such as nut milks and butters, pasta, ice cream and sorbet.
A quality juicer should include these helpful features that will help the user get the most out of it. The more types of produce, grasses, greens and such it can juice, the better as it allows one a greater selection in the juices they can make. It should be simple to take apart and clean, and produce a good amount of juice. Because slow juicers extract at least 35 percent more than other types, it means less money needs to be spend on produce to juice.
Less oxidation during the extraction process means that cold press juicers produce both a higher quality drink, and also less produce is wasted. Masticating machines extract more liquid nutrients from the solid pulp than other types, which is evidenced in the drier consistency of the pulp.
The low speeds of 70 to 80 RPM, result in minimal heat production which helps protect the integrity of the many nutrients which would likely be destroyed in a faster machine which gives off considerably more heat. A superior tasting juice with less separation and foam results. Comparative tests evaluating nutritional quality of juices made from slow and centrifugal juicers, have revealed higher amounts of vitamins such as A and C.
While enjoying a freshly pressed juice right after its made is ideal, those who end up with some extra can easily refrigerate it and drink it later. Vegetable juices can stay up to 24 hours without spoiling, and fruit juices for an additional day. Those who wish to juice herbs, greens, and grasses or make nut milks can also do so with a slow juicer.
Some juicers are a real pain when it comes to cleaning them after use, but most vertical cold press designs are just the opposite. They are built to be self-cleaning during extraction for the most part, the pulp screens do not develop a build-up of pulp, which makes for a quick and easy clean-up after juicing.
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