If you are considering buying a juicer (this is already a great step), this short guide will be helpful.
There are tree major types of juicers:
- Cold-pressed juicer - hydraulic press that uses thousands of pounds of pressure to extract the maximum amount of liquid from fresh fruits and vegetables. At Namu we use this type of juicer that is also approved and recommending during Gerson therapy. All nutrients and enzymes of the products are retained for 3-5 days. Foam does not form and maximum fluid is released from the products. However, it is quite expensive, takes up a lot of space and the juicing process requires a lot of effort.
- Slow juicer - fruits and vegetables are squeezed slowly. I think this is the best one for home. Nutrients and enzymes are retained for 1-2 days - you can juice at once and save it for later consumption. Compared to a centrifugal juicer, it produces less foam and more juice. It is quite affordable and does not take up too much space. It is also quite easy to use.
- Centrifugal juicer - the most widely used, as it is the cheapest, fastest and most compact. Fruits and vegetables are spinned quickly, during which the product oxidises fast and it should be consumed immediately. Produces quite a lot of foam and less juice comes out. It is OK for beginners.
Which juicer would you recommend?