What’s the difference between centrifugal and masticating juicers vs. slow turning juicers?
There are generally 3 different categories of juicers. Centrifugal: Probably the most common, these juicers grind the fruit and vegetables by pushing them against a strainer at a very high speed. The heat and the static electricity destroys a large percentage of the nutrients and enzymes. They also cause oxidation to occur more rapidly. Masticating: Is a little slower than centrifugal juicers but still quite fast. These types of juicers chew the pulp and then push it through a sieve. This method also destroys a lot of the nutrients and enzymes and is also not suitable for wheatgrass. Slow turning/cold press: These machines turn at a lot slower speed and are by far superior when it comes to retaining as many nutrients and enzymes as possible in your juice. They can be slower to juice but can do basically everything that a centrifugal and masticating juicer can do and more (including making nut butters, deserts, soups and babyfoods), as well as extracting juice from wheatgrass.
