Cold-Press vs Centrifugal Juicers

There are many advantages of cold press juicers.

Nutritionists advise plenty of fresh, raw fruit and vegetables as essential to well-being, but we only obtain the maximum benefits when the goodness is released from the fibre. Juicing will provide a highly concentrated nutrient drink. For optimum benefits, the juicer must extract the goodness without destroying vital enzymes through heat.

There are many advantages of cold press juicers over centrifugal juice extractors, such as their ability to juice everything including all green vegetables, wheat grass and herbs such as parsley with minimum waste.

If you walk into any retail store you’ll face a bewildering array of juicer choices, but they will all have one thing in common: They are fast – up to 30,000 rpm, which creates an inevitable heat at the point of contact between fruit / vegetable and grating surface. Yes, they are fast, but anywhere heat is applied, living enzymes are lost. This happens through oxidation of the juice, and is easily demonstrated by standing a glass of juice from any of these juicers alongside a glass of cold pressed juice. You’ll actually see it go brown far sooner than the cold pressed, live enzyme juice.

In addition to loss of nutrients, when heat is involved in the juicing process, it can create an unpleasant taste that is reminiscent of plastic in the resulting juice. If you were to put the two juices through a sieve you would discover the other real difference.

When You Buy a Juicer, You Do So To Get Juice

Most high speed juicers grind away at the fruit or vegetable so your wonderful ‘juice’ is actually juice AND pulp. A slow speed cold-press juicer yields vastly increased percent of pure living juice.

Remember being told as a kid to chew your food properly? Indian philosophy asks for 34 chews per mouthful! The theory behind chewing your food is the same theory used by a live enzyme cold press juicer. By slowly and powerfully masticating, more nutrient is released and available. You’ll find a direct correlation between price of juicer and speed, because to perform slower speed mastication, larger more powerful juicer motors are required – costing more to produce.

Your cold press live enzyme juicer delivers what it says; live enzyme juice. Juice packed with living enzymes that act immediately to facilitate vital metabolic function. Many people have reported many amazing and almost immediate health changes when changing from high speed to slow speed juicers. Surprisingly, a slow speed juicer doesn’t take much longer to juice something – it takes only a little more time when taking into account setup and cleaning times.

Cold Press Masticating Juicers ~ up to 200 RPM

We chew our food at about 30 to 60 chews per minute via a cold press masticating process, thus insuring maximum nutrient availability. If our mouths were to imitate high speed centrifugal juicers, we would be chewing at an incredible 1,000 to 30,000 bites per minute… That is rather unnatural.

Some discerning customers insist on using only ‘Cold Press Juicers’ with speeds ranging from 200 rpm and less. Cold press juicers are purpose built machines that extract a high quality ‘living juice’ for maximum well-being.

Cold press juicers are genuine juice extractors that literally extract juice from your produce via a slow speed ‘cold press’ masticating process. Because the nutrients are preserved, the juice tastes stronger (much better) and has a much longer shelf-life (refrigerator). These juicers are especially appealing to health enthusiasts, sports people, convalescing and the elderly, as recommended by Dr Sandra Cabot.

High Speed Centrifugal Juicers ~ 1,000 RPM – 30,000 RPM

Most juicers available through retail outlets (e.g. Panasonic, Breville, Black & Decker, Waring Health, Acme, Omega 4000, Jack LaLanne etc) are ‘high speed centrifugal juicers’, with speeds ranging between 1,000 rpm through to 30,000 rpm. Centrifugal juicers work by using a flat cutting blade at the base of a rapidly spinning strainer. The centrifugal force passes the produce through tiny holes in the strainer. Their main purpose is to produce juice as fast as possible, by cutting / shredding your produce at extremely high speeds. Heat, static electricity and large amounts of air are drawn in and nutrients are destroyed as oxidation occurs. The result is generally an oxygenated juice that is heated at a molecular level, subsequently shortening the life of the juice to varying degrees.

Any juice extractor using a high-speed blade or centrifuge creates friction heat and destroys vital nutrients. Most high speed juicers require regular pulp removal and cleaning, which can be annoying. The strainers are difficult to clean and they can’t juice wheatgrass or leafy green vegetables effectively and economically. The pulp builds up in the strainer and the machine needs to be periodically emptied, making continuous juicing impossible. So there’s a lot of noise, a poor quality juice, a stop & start process, a large amount of wasted produce (the pulp is wet, not dry like the Angel’s) and a difficult clean up afterward.

High speed centrifugal juicers are not true juice extractors, as the resultant juice also contains finely cut / shredded produce ‘blended’ into it, often giving the illusion of a higher juice extraction rate. Thus many ‘high speed centrifugal juicers’ are in reality a cross between a ‘juice extractor / blender.’ Although they cannot extract a ‘living juice’, they certainly can produce a “fast food” juice. High speed centrifugal juicers tend to suit busy people who are happy with a basic quality blended juice.