The importance of a Juicer

The power of juice is its ability to eradicate toxins from the body and provide the body with vitamins, minerals, nutrients and phytochemicals (naturally occurring compounds that have disease-fighting and cell-protective properties). We are not talking about carton-boxed or store- bought juices that have depleted nutrients due to pasteurisation to preserve shelf life. We are talking about freshly extracted juices.!

A glass of quality juice is derived from two main components: 1) juicer and 2) the produce. For this week’s article, we will focus on the former.

There are three main types of juicers available in the market: Centrifugal Juicer, Masticating Juicer, and a Hydraulic Cold Press Juicer, which is what we simply refer to as the Norwalk Juicer. Before we proceed further, we want to put out a disclaimer and shout out that we own and juice using Norwalk Juicer.

Although all three types of juicers provide fresh juice, the type of juicer you are using can affect the overall quality of the nutrients going into your body. Thus, we would like to share with you the differences so you can make an informed choice when purchasing a juicer or when purchasing a fresh juice to go.

To keep things simple and avoid words like “rpm”, “augers”, “chewing” etc., it is worth noting that the single most important thing about a juicer is the quality of its juices. The table below shows a study conducted by chemist, Leroy J. Bailey, comparing a leading centrifugal juicer (A), a homogeniser (B) and a Norwalk Hydraulic Cold Press Juicer (N).

5 pounds samples were used on each machine and the result shows that the Norwalk Juicer extracts more juice and mineral content than the other two juicers. (source: http:// !

The second most important thing about a juicer is the amount of oxidation your produce is exposed to. Oxidation is bad for juices. This is the same reason why everyone prefers a fresh-looking apple to an apple that has turned brown. Regardless of the juicer used, all juices will be exposed to oxidation. If you are drinking your juice immediately, you don’t have to worry too much about oxidation. If you aren’t, you should pick a juicer that ensures minimal oxidation. Choose a juicer that doesn’t throw your produce “up and down”. If you can, avoid choosing a centrifugal juicer because it spins too fast, and thus expose your produce to a lot of oxidation. When your juice is exposed to minimal oxidation, its colours will be bright and has little froth. Additionally, the juice should not separate into different layers immediately when juiced, although it will separate eventually due to varying densities across the multiple produce used. In my opinion, the Norwalk Juicer produces juices with minimal oxidation. However, you should know by now that we are very biased towards it. :)

Lastly, a quick note about the difference between smoothies and freshly extracted juices, as most people seem to always interchange the two. Smoothies are made from fresh or frozen fruits and when placed into a blender results in a delicious drink. Smoothies contain all the fibre present in the whole fruit. So the nutrients from the fruit is not as easily absorbed into our body. A 500ml smoothie will contain less nutrients than a 500ml glass of extracted fruit juice.

Have fun juicing!!