Juicing is, without a doubt, the yummiest way to get the best out of fresh fruits and raw vegetables. It is well-known that fresh fruits and raw vegetables come loaded with nutrients, fibre, vitamins, minerals and enzymes. Consuming fruits and vegetables in their juiced form helps to break down the nutrients, allowing the body to absorb them quickly and easily. But did you know that your traditional juicer is actually robbing your produce of essential nutrients? Enter, the slow juicer.
Cutting vs Squeezing
The essential difference between a traditional aka centrifugal juicer and a slow aka masticating juicer is in the technology used to juice the produce. While the traditional juicer uses fast-spinning sharp blades to cut the fruit or vegetable, the slow juicer 'squeezes' the ingredient to release the juice. After the traditional juicer cuts the ingredient to a pulp, the high-speed spinning forces the juice out of the pulp. Whereas, the gentle squeezing technology of the slow juicer, like in the Bosch VitaExtract Slow Juicer, is similar to when you hand-press a juice. It slowly crushes and squeezes the juice out of the ingredient. You can be sure that the juice from a slow juicer is as natural as possible. Buy it here!
Fast vs Slow
Wondering how this difference in technology translates into healthier juice? Since traditional juicers function at high rotation speeds, often at an average of 5,000 rpm, it leads to the production of heat. When the ingredient is exposed to this heat, it results in oxidisation, which not only destroys the nutrients but also neutralises the benefits of several temperature-sensitive enzymes. In contrast, slow juicers don't have blades and function at much lower speeds, thereby not producing any heat. The strong screw in the Bosch VitaExtract Slow Juicer, which uses pressing force, rotates at a mere 50 rpm and has a silent and noiseless operation. Juice from a slow juicer is often said to be 'cold pressed' as it is produced without any added heat.
Waste vs Efficiency
You will notice that the residual pulp from a traditional juicer is wetter which goes to show that the ingredient hasn't been juiced efficiently, leading to wastage. On the other hand, slow juicing not only retains the maximum amount of vitamins, minerals and enzymes but also leads to a higher juice yield with more concentration. The residual pulp from a slow juicer is dry which means the maximum amount of juice has been extracted. Since a traditional juicer gets rid of the pulp and fibre entirely, it requires more produce and gives less juice, while the slow juicer gives you more juice with lesser produce. The centrifugal juicer extracts 35 to 55 per cent juice whereas slow juicers like the Bosch VitaExtract Slow Juicer give you nearly 70 per cent juice extraction, allowing you to make the most of your produce.
Watery vs Pulpy
With all the nutrients of the produce lost in a traditional juicer and the pulp ejected as waste, what you basically have in front of you is vegetable or fruity water. Meanwhile, the gentle pressing of a slow juicer leads to more pulp and fibre in your juice, making it more wholesome and healthy. As we know, fibre is not only great for the digestive system and metabolism, but also keeps you feeling full for longer, so it's great for those trying to lose weight. The Bosch VitaExtract Slow Juicer comes with a MixControl lever that allows you to customise your juice with a choice of pulp settings. The pulp control lever lets you adjust the pressure level to control the amount of pulp and thickness of your juice. With three types of filters—fine, coarse and sorbet—the Bosch VitaExtract Slow Juicer also gives you the option to juice not only fresh fruits and vegetables but also hard and frozen fruits, leafy vegetables and nuts. Thanks to its gentle technology, the slow juicer is particularly friendly to leafy vegetables like spinach. The juice from leafy vegetables can easily be squeezed out by a slow juicer which is not possible with the fast-spinning blade technology of a traditional juicer.
There are several ways to tell whether the juice has been made using a traditional juicer or slow juicer. One of the easiest ways is to note the amount of froth. Juice from a traditional juicer has a layer of froth on the top which indicates oxidisation. Another quick check is to let the juice sit for a while and note its consistency. The juice from a traditional juicer will soon separate into water and pulp, whereas the one from a slow juicer will stay as it is.
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