|(Image sources: Jack LaLanne’s and Hurom Slow Juicer)|
Juice Quality and Quantity: The differences in cost and time are important, but perhaps the most important factor is the juice quality and quantity. That is the whole point of juicing, right?One of the things to consider is that slow juicers produce better quality juice. Since the blade and basket in the centrifugal juicer rapidly spins, this adds a lot of oxygen to the juice, causing it to oxidize at a much-quicker rate. Hurom has a great picture that shows this oxidation (see below). If you are using a centrifugal juicer, you must drink the juice right away because it will immediately start losing nutrients. Since masticating juicers crush the fruits and vegetables, this helps to retain nutrients so you can make the juice in the morning and drink it later in the day.
My Personal Juicing Experience:
Through the SPUD Juicing Program, I had a chance to test out the Hurom Slow Juicer and this was the first time I had ever used a masticating juicer. The Hurom Slow Juicer runs around $360 so it is an investment. These are the only two machines I have had direct experience with so I can’t give you specifics on other models, but from what I have found in my research, it seems like centrifugal models tend to be really similar and the Omega Juicer seems comparable to the Hurom.
One big problem I had with the Hurom is that celery pulp and herb stems kept jamming the pulp dispenser. When this happens, you have to stop juicing and take the entire machine apart to pry the stuck pulp out of the chute. Every time this happened it added an additional five minutes to juicing, which was a bit hard on rushed mornings.
I looked at the FAQ on Hurom’s website and it said that celery has to be cut to into ½- inch pieces to avoid getting stuck. When I first read this, I was so frustrated by the thought of chopping five celery stalks into ½-inch pieces that I swore I’d never juice celery in that machine again. But, I love the Hurom so much that I began doing this. Chopping up the celery did work much better, but the pulp still jammed again at the end of my juice. I typically use celery for the base of my daily juices, but when using the Hurom I’ve had to switch to a mostly cucumber base (which can be pricey).
From my experience, I think the Hurom really excels at juicing carrots, tomatoes, and leafy greens. If you compare tomato juice between the two machines, it really does look like the picture above and the centrifugal model will produce less juice that has less color and more foam. Overall I noticed that the Hurom juices tend to have a deeper color and stronger taste. The machine also yields more pulp than a centrifugal model. This can be nice if you are juicing something like oranges, but when I make beet juice in there I am not a fan of the pulp.
For daily juicing, I typically use some combination of celery, cucumber, beets, greens, herbs, ginger and carrots on occasion. Both of the machines seem to yield the same amount of juice for these items and they have different pros and cons. I prefer juicing celery, beets, and ginger in my Jack LaLanne juicer and like juicing cucumber, carrots, greens, and herbs better in the Hurom. On most days, I make my juice at home in the morning, but do not drink it until later in the afternoon when I’m at work. I used to feel bad doing this with my Jack LaLanne juices because I knew they were losing nutrients over time. One of the things I love most about the Hurom is that the juices will last over several hours. I also saw that you can make almond milk and soy milk in the Hurom. I haven’t personally tried this, but that seems like an amazing feature!