The centrifugal juicer for celery was the one to buy when juicing first gained popularity. Many of the juicers we have all seen in infomercials are still available. A short while later, fresh evidence claimed that centrifugal juicers overheat and destroy all the nutrients we’re attempting to drink. But is it the case? Do centrifugal juicers destroy nutrients, as claimed on the internet? I discovered that we need to conduct much more testing after conducting a tonne of research.
CENTRIFUGAL JUICERS: ARE NUTRIENTS DESTRUCTED?
The amount of nutrients in juice produced by centrifugal juicers is slightly different, with a 15% reduction in nutrients. This information was the only objective, in-depth research-based content I could find. If heat and oxidation are actually to blame for the 15% nutritional difference, no scientific study has been done to prove it. But why are there fewer total nutrients if the heat from a centrifugal juicer for celery doesn’t destroy them?
It is a proven truth that masticating cold press juicers extract more nutrients. Despite the likely and widespread belief in the juicing community that centrifugal juicers produce lower-quality juice because of heat and oxidation, there is currently no proof that they degrade nutrients.
It should go without saying that firms will always try to show how much better their product is than the competition. My goal is to provide that information to you most straightforwardly and honestly possible so you can pick the right product.
I’ll outline both perspectives here so you may make your judgment. Next, we’ll discuss the benefits and drawbacks of cold press versus centrifugal juicers.
Arguments for and against the destruction of nutrients
The argument in favor of
It is claimed that nutrients are harmed by heat and oxidation in centrifugal juicers. The problem is that masticating juicers move more slowly than centrifugal juicers do. Speed produces heat, which destroys the juice’s nutrients and enzymes. Produced in this manner, the juice is less nutrient-rich. Additionally, oxidation occurs. Fruits and vegetables must be ground to extract the juice, exposing the cell walls and allowing oxygen to interact with the natural substances inside. This process is accelerated by the machine’s speed, which diminishes the juice’s quality and reduces its shelf life.
The argument that centrifugal juicers destroy nutrition has some weight because many nutrients and enzymes begin to break down when heated or exposed to oxygen. But many vitamins continue to be stable when heated. Furthermore, there is no evidence that a juicer’s heat can destroy these nutrients so quickly.
Juicers that produce heat move very swiftly, so it makes sense that the heat can’t affect the nutrients. However, some degree of oxidation is unavoidable because centrifugal juicers generally run more swiftly than cold-press juicers. This is most apparent when contrasting the color of the juice generated with how long the juice lasts after being preserved.
There is no evidence, nevertheless, that the oxidized juice from a centrifugal juicer for celery is any worse than the oxidized juice from a cold press juicer. The resulting juices will look substantially different depending on the quality of your machine, but the nutritional value will stay the same.
CENTRIFUGAL VS. COLD PRESS
Centrifugal juicer mash your fruits and vegetables into a pulp before filtering using speed and spinning. While the cold press, masticating juicer grind, produces with one or two gears, resembling the jaws of chewing animals.
Since they contain fewer moving components than masticating juicer, centrifugal juicer frequently requires less maintenance. Because of their rapidity, juicing happens almost instantly. Because centrifugal juicers are extensively used and accessible, they are frequently less priced.
Centrifugal juicer, however, is typically noisier machinery when in use because of their speed. It is anticipated that a cold-press juicer will be able to extract substantially more juice from produce than a centrifugal machine-like, power xl juicer since the leftover pulp from a cold-press juicer is significantly wetter than from masticating juicers. Leafy greens like spinach, kale, and wheatgrass can be juiced using cold press masticating juicers. Centrifugal juicers, however, are not.
After reading this post, I hope you will have a clearer understanding of how centrifugal juicers affect juice’s nutritional value and how they don’t, as well as the information needed to determine if one is the best choice for you.
In the end, choosing a juicer you’ll utilize is the most crucial step. The juicer you have on your counter will provide the most nutritional value, whether it’s a masticating or centrifugal juicer.