Nothing will replace the benefit of a freshly squeezed juice, that’s for sure. Your body will know how to get the most out of it, especially when you wake up. However, the way to make your juices should not be neglected because the nutritional consequences will be different depending on the process used.
There are several extraction methods for obtaining fresh juice.
- Cold pressed juices
- Juices extracted by centrifugation
- The juices obtained from Nutri-Blender.
The three types of methods use three different machines that will deliver delicious juices loaded with nutrients. However, a question remains: do the differences between these three machines really affect the quality of the juice obtained?
The answer is without hesitation: yes.
Juice extraction by centrifugation
The centrifuge is still the most commonly used device today as it has been sold around the world for decades. Equipped with a very powerful motor (200 to 700W), a fast rotating blade in contact with a steel sieve, which by centrifugal force will crush the fruits and vegetables, separating, but totally, the juice flesh. The problem with this method lies in the loss of vitamins and minerals due to the heating effect of the sieve caused by rotation speeds sometimes between 25,000 and 30,000 rotations / minute or more. Cause and effect: the juice oxidizes more quickly and the final nutritional value is greatly reduced. The sugar level is still high and the pulp residues important.
Extraction by cold pressing
Extraction by cold pressing is carried out by “slow juicers” or slowly rotating juice extractors, sometimes vertical, sometimes horizontal. They generate no overheating or heat. The method is said to be “gentle”. The juices thus obtained retain all their nutritional value. The system works by the delicate rotating movement of an endless screw which presses fruits and vegetables slowly (from 30 to 60 rotations per minute on average), maximizing the juice yield (from 10 to 30% and more compared centrifuges), vitamins & amp; nutrients. Additional interest, the machines separate the almost completely dehydrated pulp on one side, pure and homogeneous juice on the other. Finally, the juice obtained oxidizes more slowly, although it will always be better to drink it freshly squeezed. The product is now democratized and easily competes with conventional centrifuges.
Extraction by Nutri-Blender or Mixer
The nutri-blenders caused a stir across the Atlantic. Rather, it looks like sophisticated mixer-blenders with “ready to go” systems. The work bowl also serves as a transportable “mug” with a so-called “sport” cap to be able to appreciate its preparation on the way. The system allows preparations more oriented towards “smoothies” or thick juices. As the work bowls are generally small, around 70cl, you generally have different blade blocks which, by a cyclonic effect, attract all the ingredients to the bottom of the work bowl. There is a heating effect but on small blades and over a short period (less than 2 minutes). The loss of nutrients is therefore relatively limited. The price of the product varies depending on the brands and accessories supplied.
Objectively, if the most important thing for you is the preservation of nutrients, you will have to opt for cold pressing and therefore a slow juicer or juice extractor with an endless screw.
If you prefer making smoothies and thick juices that do not require a dissociation of the pulp and the juice, then the nutri-blender will be the solution.
The centrifuge will remain the compromise for those less concerned with maximizing their absorption of nutrients.
Regardless, the majority of the juices that you find in the mass market will usually be either pasteurized (heated) and / or with added sugar and their nutritional value much lower, but it makes sense to the nutritional value. juices that you will make from fresh products at home.
Whatever process you use, the machines remain accessible to everyone today, allowing you to produce pricelessly fresh.