Cold-Pressed vs. Centrifugal Juice

Posted on January 21 2015

There are a lot of juicers out there, and they all truly have their place. Depending on how much you are able to spend, and how much time you have on your hands, the variety of juicers on the market have different pros and cons.  

In a centrifugal juicer, a blade is spun at a very high speed to tear apart produce before pushing it through a filter to extract the juice from the pulp. The convenience of a centrifugal juicer is great, and it is the fasted juicing method out there with a small amount of clean up.

The downside to this process is that the fast spinning blade adds heat and more exposure to air, two things that cut down on the amount of nutrients making it into your cup. Also, centrifugal juicers are not able to extract quite as much juice from the pulp, losing out on nutrients and hiking up the grocery bill.

In a cold-pressed or masticating juicer, the produce is slowly pulverized and no heat is produced, retaining more nutrients. Because of the hydraulic press in a cold-pressed juicer, the pulp left behind is very dry, a sign that as much juice as possible is extracted from the produce. The juice produced is these juicers is by far superior, but the juicer that produces it is quite costly. A Norwalk juicer starts at $2500, and masticating juicers start at $250.

For someone just starting out with juicing that does not have a lot of money to spend, a good centrifugal juicer will run you between $100-150. It is a great place to start, and to grow from there. If money is less of an issue, a masticating juicer or cold-press is an incredible investment in your health.

As someone who has owned several juicers and has done a lot of juicing (and has a lot of green-stained clothing to show for it), I prefer to avoid the hassle and buy my juice from someone who uses a very expensive cold-pressed juicer that I can’t afford! No mess, no green stained clothes (well, less), just cold-pressed goodness.


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