More and more people who are health-conscious are taking up the practice of making their own freshly extracted fruit and vegetable juices, as a result juicers have become the latest hot item on the market that everyone wants. Ready in minutes, fresh juices are an excellent source of antioxidants, vitamins, and enzymes needed for good health. Those who are considering purchasing a slow juicer for sale should know what it can offer them over other models.
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.
Commonly called "cold press" juicers, they use a compression process to extract juice from produce and operate with less speed and noise than centrifugal counterparts. Typically they sell for more, but the amount and rich quality of their juices is well worth the extra money. Nutrients stay intact better using this approach as well, since less damaging heat is generated. Some also serve dual purposes, besides juice they can make ice cream, sorbet, nut butters or milks, and pasta.
There are certain features a buyer should look for when they are shopping for a new juicer. Being easy to clean is a plus, as is being versatile enough to handle any type of produce that is fed into it including all varieties of vegetables and fruits, grasses, herbs, and greens. The more juice it is capable of producing, the better it will serve the user; slow juicers extract at least 35 percent more juice than other styles, which saves money on produce.
Not only is the juice extracted from cold press juicers of higher nutritional value due to less oxidation but it also produces much less waste of the produce. The pulp extracted from a masticating machine is considerably dryer than that produced from other types, this is because most of the liquid nutrients have become part of the juice.
The average speed of a masticating juice machine is about 70 to 80 RPM, which generates a lot less heat than centrifugal models, this means that the nutritional value of the juice is not compromised as much. The resulting product has a rich, delicious taste with minimal foam and separation. When comparative assessments have been performed on juice made in a slow juicer and that made in a centrifugal type, the former comes out on top in its vitamin A and C content.
Drinking freshly extracted juices immediately after preparation gives one the optimal taste and nutritional benefits, but they can also be safely refrigerated to be enjoyed later. Vegetable blends can stay for up to 24 hours and fruit blends will last for 48 hours. Instead of using a blender, a cold press juicer also works well for juicing herbs, grasses, and other greens and for making nut milks that stay fresh longer.
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.
Commonly called "cold press" juicers, they use a compression process to extract juice from produce and operate with less speed and noise than centrifugal counterparts. Typically they sell for more, but the amount and rich quality of their juices is well worth the extra money. Nutrients stay intact better using this approach as well, since less damaging heat is generated. Some also serve dual purposes, besides juice they can make ice cream, sorbet, nut butters or milks, and pasta.
There are certain features a buyer should look for when they are shopping for a new juicer. Being easy to clean is a plus, as is being versatile enough to handle any type of produce that is fed into it including all varieties of vegetables and fruits, grasses, herbs, and greens. The more juice it is capable of producing, the better it will serve the user; slow juicers extract at least 35 percent more juice than other styles, which saves money on produce.
Not only is the juice extracted from cold press juicers of higher nutritional value due to less oxidation but it also produces much less waste of the produce. The pulp extracted from a masticating machine is considerably dryer than that produced from other types, this is because most of the liquid nutrients have become part of the juice.
The average speed of a masticating juice machine is about 70 to 80 RPM, which generates a lot less heat than centrifugal models, this means that the nutritional value of the juice is not compromised as much. The resulting product has a rich, delicious taste with minimal foam and separation. When comparative assessments have been performed on juice made in a slow juicer and that made in a centrifugal type, the former comes out on top in its vitamin A and C content.
Drinking freshly extracted juices immediately after preparation gives one the optimal taste and nutritional benefits, but they can also be safely refrigerated to be enjoyed later. Vegetable blends can stay for up to 24 hours and fruit blends will last for 48 hours. Instead of using a blender, a cold press juicer also works well for juicing herbs, grasses, and other greens and for making nut milks that stay fresh longer.
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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