The advantage of juicing raw vegetables lies in separating the juice from the fiber, thus retaining the bulk of nutrients in the juice. Because the fiber has been removed, these fresh, living nutrients in the juice can enter into the bloodstream and that at cellular level, within minutes, without the time consuming and energy-depleting process of digestion.
Our modern toxic lifestyle demands that we nutritionally supplement with juicing. Some people even call it a medicine. You can literally “make your juicer your drug store.”
Juicing is the most natural, fast and cost effective way to get nutrients at cellular level, in order to:
There are plenty of different juicer types and brands, using different processes, on the market today. As with most products out there, there are horses for courses. We will explain them all in order for you to make an educated and informed choice, when purchasing a juicer. There are basically 5 different juicer types which we will elaborate on.
THE 5 JUICER types:
There are basically five different juicer technologies.
The KEY PRINCIPLE of JUICING
There are always two key stages in any juicing machine
1. Single auger technology juicers:
This technology is an entry level juicer. All the working parts is mostly a polymer (plastic).
The single auger of this juicer has two functions:
The pulp made by a single auger juicer is noticeable chunky with solid pieces in the pulp. Chunks are a sign of inefficiency plus unused juicing substrate, thus less juicing yield.
Single auger juicers are also called ‘masticating’ juicers. The auger technology works as follows; the juicing product is forced with the rotating juicing auger from a big volume to a small volume. Grating the juicing substrate between the auger and juicing screen. This auger juicing process is not a constant volume process, meaning that the auger rotates in a tapered shape reinforced juicing screen, shaped as a tapered cone – from big to small. The pressure builds up as the juicing substrate moves down the taper and only a percentage of the juicing product bursts and releases its juice.
Since single auger juicers are mainly made of plastic materials, the clearances between the working parts; the auger and the juicing screenare bigger. Thus the single auger process loses pressure more regularly. This is another fundamental reason why single augers juicers is less efficient in juice yield. Plus under working pressure these plastic components expand more than metal, resulting in even bigger clearances. The juicing yield is below average. Juicing yield is as good (or poor if you will) as with the centrifugal juicers, but unlike the latter, it is not aerated and can be stored.
The advantages of single auger juicers:
The disadvantages of single auger juicers, in summary:
2. TWIN GEAR juicers.
The twin gear juicing technology is a far more advanced juicing process. The twin gears are finely engineered with very tight clearances which allow for up to 25% better juice yield than the single auger juicers.
The twin gear juicers have either a 2 or 3 stage juicing action:
1. Stainless Steel (SS) gear section phase:
During this phase the juicing substrate is made in a very fine pulp ready for the juice to be squeezed out.
2. Screw press phase:
To increase the pressure at constant volume and to squeeze and extract the juice from the fine and pulverized pulp.
3. Knuckle press phase:
For improved pressure and juice yield, only available in the new model GS Exclusive 5000.
Because of the precision machined twin gear construction, the gears are extremely effective in pulverizing the juicing substrate. The juice is extracted at constant volume (no taper from big to small). It has a unique pressure relieve valve, fitted onto the front of the juicing chamber. All the twin gears of the twin gear technology group are parallel; this gives a constant volume process with minimal internal friction and heat build-up. The only friction occurs when the already dry pulp exits the juicing chamber.
The advantages of TWIN GEAR juicers:
The disadvantages of TWIN GEAR juicers:
3. ANGEL technology
Having twin gear technology combined with 2 independent low pressure augers, the Angel juicer is superior, in that the Angel juicers is at present the only juicer on our planet that combines both these juicing technologies. It is truly unique and the most advanced and effective juicer on the market. It is very well designed and built, and in my opinion has no rival among juicers.
The Angel juicer is in a class of its own, in terms of:
a) Supreme juicing yield efficiency, between ±70-90% by mass.
b) Combining the twin gear technology with 2 low pressure augers
c) Being precision made, with surgical Stainless Steel that provides much smaller clearances. Smaller clearances always result in higher pressure and much better juice yield.
It literally produces almost double the amount of juice as with single auger and centrifugal juicing technology. But it does not stop here. The Angel and Green Star juicers use the twin gear technology that makes a fine pulp of the whole juicing substrate. Thus you extract juice from a broad and complete spectrum of all the nutrients in the juicing substrate. However with a single auger and centrifugal juicer,one extracts juice mainly from the softer watery core parts. A chemical analysis of a similar size juice sample (same batch of carrots) from all four of the 4 different juicers was made and the nutritional value of the Angel juicer three times exceeds that of the centrifugal or single auger juicers.
The advantages of Angel juicers:
The nutrients next to the outer skin of the juicing substrates are superior in nutrients, and the Angel is perfectly equipped to extract juice, even the toughest of tough juicing substrate.
There are no disadvantages!
4. Centrifugal juicers:
These juicers work on grating the juicing substrate to a very fine consistency and then parallel to that, it spins the juice that is exposed on the outside of all the grated particles with high centrifugal speed and force. This process introduces oxygen bubbles that cause a foam broth that is always evident on the surface of the juice. Juice made with a centrifugal juicer does not last and because of the introduction of plenty small and microscopic oxygen bubbles, the freshly made juice oxidizes very quickly. Normally the juice turns brown within ± 10 minutes. Even if the juice made from a centrifugal is consumed immediately, some of the nutrients would have already been oxidized, due to oxidization during processing.
The advantages of centrifugal juicers:
The disadvantages of centrifugal juicers:
5. Hydraulic juicers
This process works with a hydraulic press system. It first grates the juicing substrate and then squeezes the pulp with a hydraulic press.
The advantages of hydraulic juicers:
The disadvantages of hydraulic juicers:
The juicer work as such, that after the substance is mechanically grated, the grated pulp needs to be placed in the juicing bag, the filled bag on the juicing platform and after the juice has been pressed, each bag needs to cleaned out,washed and stored in the fridge.
At the end of the day, there are different strokes for different folks.Remember any juicer is better than no juicer. Juicing is a discipline, it will cost you time, but you will gain immeasurable health and vitality by juicing regularly.