Want the most juice? Use a masticating juicer! "What is that?" you ask.
Centrifugal and masticating juicers are two different types of juicers that work in different ways and produce juice of different qualities.
When juicing leafy greens such as kale, spinach, beet greens, parsley, cilantro, etc., I always use a masticating juicer. Here's the difference between them both:
A centrifugal juicer uses a fast-spinning metal blade that grates the fruit or vegetable and then spins the pulp outwards, separating the juice from the fiber. These juicers are fast, easy to use and clean, and are often less expensive than masticating juicers. However, the high speed of the blades generates heat, which can destroy some of the delicate enzymes and nutrients in the juice. Also, the juice produced by a centrifugal juicer is often foamy and has a shorter shelf life due to oxidation.
On the other hand, a masticating juicer uses a slow-turning auger to crush and grind the fruit or vegetable, which helps to extract the juice and keep it separate from the fiber. This process is much gentler and generates less heat, resulting in a juice that is higher in nutrients and has a longer shelf life. Masticating juicers are typically more expensive and slower than centrifugal juicers, but they produce a higher quality juice that is more nutrient-dense and less oxidized.
In summary, a centrifugal juicer is best for those who are looking for a fast and affordable juicer, while a masticating juicer is best for those who want to get the most nutrients out of their fruits and vegetables and are willing to pay more for a high-quality juice.
I seek the highest yield and the most nutrition when I'm juicing so this type of juicer is a must for leafy greens.
