Juicing has taken off in recent times as an easy way to maintain a healthy diet which has increased the demand for quality juicers on the market. Loaded with essential vitamins, enzymes, and antioxidants, freshly extracted fruit and vegetable juices help people get the recommended daily amount of these foods and keep them in good health. The following reasons explain why health-conscious consumers should strongly consider buying a slow juicer for sale over other types.
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.
The method of juicing a cold press model uses produces less oxidation, which helps further ensure that nutrients retain their health benefits. Much less waste is also produced, as the compression allows every last drop of liquid goodness to be squeezed from the fruits or vegetables, the relative dryness of the pulp is evidence of this.
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.
Nobody wants the hassle of a contraption that is hard to clean every time it's used, which isn't a problem with most vertical cold press models. They have been designed in such a way that the juicing screen is kept clear of excessive pulp accumulation when in use, which means little work is needed to clean it up when finished using it.
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.
The method of juicing a cold press model uses produces less oxidation, which helps further ensure that nutrients retain their health benefits. Much less waste is also produced, as the compression allows every last drop of liquid goodness to be squeezed from the fruits or vegetables, the relative dryness of the pulp is evidence of this.
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.
Nobody wants the hassle of a contraption that is hard to clean every time it's used, which isn't a problem with most vertical cold press models. They have been designed in such a way that the juicing screen is kept clear of excessive pulp accumulation when in use, which means little work is needed to clean it up when finished using it.
Aucun commentaire:
Enregistrer un commentaire