Plants truly do heal and by juicing to remove the pulp before you consume them, you receive an instant infusion of vitamins, minerals and phytonutrients to your bloodstream.
On average, a 16oz serving of juice is equivalent to 2 pounds of fresh fruits and vegetables. For most of us, the likelihood of drinking one glass of juice is much higher than the likelihood of sitting down to a 2-pound plate of vegetables. This is where the power lies.
To get started on your juicing journey, it helps to understand the two main types of juicers.
Centrifugal juicers are great for those just starting out. They use centrifugal force to extract juice and are fast, fairly easy to clean and because they have a large feed tube, most produce can be juiced whole which eliminates the need for pre-chopping.
These juicers are also among the most affordable, basic models from Cuisinart and Breville can run as low as $75-$150.
One disadvantage of the centrifugal juicer is oxidation. When juice is expelled through centrifugal force it is exposed to oxygen which leaves it vulnerable to rapid nutrient loss. Consider how quickly an apple turns brown when exposed to air, it’s the same concept.
Again, if you are just starting out this type of juicer will serve you just fine as you beign to experiment with different recipes and learn to incorporate juicing into your regular routine.
2. Masticating or Cold Press
This next type of juicer is for those who have committed to regular juicing and are looking to retain more nutritional value than found with a centrifugal model. While cold press juicers can require a bit more of an investment upfront, you’ll find that they are well worth it.
Rather than extracting juice through centrifugal force, masticating juicers use a blade to first grind the produce into a pulp before pressing it through a strainer. The juice and pulp are expelled separately and the juice is less vulnerable to oxidation.
These types of juicers also produce less waste, which is important if you’re spending money on high quality, organic produce. You’ll want to use this method to ensure you squeeze every bit of nutrients from your pulp.
On the downside, masticating or press juicers is require a little more prep time. The feed tube is typically smaller and requires the produce to be chopped before juicing.
They can also be on the pricier side. A good masticating juicer will run $250-300, but if cared for properly it will serve you for years to come. I personally have a Champion juicer, which has been running solid for over 10 years.
When bottled properly, the juice from a press model can stay fresh for up to 3 days. Many of the juice bars selling bottled juice are using commercial grade cold press juicers, which offers a great convenience for cleansing and enjoying the benefits of juice on the go.
If you do buy juice instead of making your own, look for an unpasteurized product. One quick check you can make: If the shelf life is longer than 3 days, it has been pasteurized. Pasteurization kills all the good stuff in the juice and you will be left with little more than flavored water.
Whichever way you choose, getting started is the first step. It takes time to incorporate juicing in to your schedule, but you’ll find in time, the process will become easier and more convenient to maintain.
The result is worth the effort. Once you experience the increased energy and health benefits of juicing, you’ll wonder how you got by without it.
Heidi Logan is a real estate agent in Center City Philadelphia.
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