Choosing the Right Juicer
Thanks
to the huge rise in popularity of juicing, there are a wide range of
specialized juicers out there that are meant to cater to the health juicers
market. There are some that are going for an astounding price tag of $350 or
even $400. And while I do believe that these highly priced juicers will get the
job done and do it well, I don’t think they can justify the cost, especially
since they pretty much do the same thing as other, more affordable juicers do.
The most that I would personally pay for a juicer would be $200 for a machine
that’s heavy duty and long lasting, but I won’t try to stop you from buying a
more expensive juicer that you truly love. Maybe I’ll just caution you a
little.
Juicers have been around for a
long time and you can buy a good quality juicer for $50. The big debate about
buying a juicer is really between the centrifugal juicers versus the
masticating juicers. The centrifugal juicers are the more common type of
juicers and are relatively more affordable.
A
centrifugal juicer has a metal spinning basket that has tiny holes in them that
basically turns fruits and vegetables into pulp, separating the juice and the
solids in the process. The concern for most juicers with the centrifugal juicer
is that the friction between the ingredients and the spinning basket can create
heat which can kill the enzymes that’s part of what makes raw juice so healthy.
Let’s take a more scientific approach and look at the facts – enzymes are
killed in wet heat at 118°F and in dry heat at 150°F. While you can technically
reach that kind of heat with friction, it won’t be prolonged as if you placed
your ingredients in a pan on top of a hot stove. The rule of thumb is, if you
can touch the food without burning your fingers, the enzymes are pretty much
intact. But can the friction from a spinning metal basket of a centrifugal
juicer kill some of the enzymes in your raw ingredients? Yes, some.
A
masticating juicer on the other hand is a very different method. The
ingredients are slowly pushed down a screw-like blade that squeezes the juices
out of them. This type of juicer can also have two blades, squeezing the
produce in between them, basically masticating or chewing the produce into a
pulp. Because a masticating juicer slowly squeezes out the juice, it avoids
creating heat via friction and it reduces the possibility of killing any of
those precious enzymes.
So
which juicer should you buy? At the end of the day, it’s all about preference
and budget. I would advise you to lay down all the cards, find out as much
about the available juicers as you can, then make a decision based on your
personal needs. And if there’s one thing that you should keep in mind when
buying a juicer, it’s the ease of cleaning. It’s very important for you to use
a clean juicer when you’re juicing which means that you need to clean that
machine after every use. If it takes longer to clean than to use, walk away.
The
differences between the types of juicers are there but they’re small and almost
negligible. As long as you pick a juicer that you’ll actually use and fits your
budget, you’re good to go.
This is a sample from the book 33 Juicing Recipes for Weight Loss--to get the complete recipes you can get the book here: http://www.amazon.com/dp/B00NB0RD8I
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