By Breana Lai, M.P.H., R.D., September/October 2013
There are many types of juicers on the market, but they can all be classified into two main categories: high-speed (a.k.a. centrifugal juicers) or low-speed (a.k.a. masticating, cold-press or low-revolution-per-minute juicers).
High-speed juicers process fruits and vegetables at a higher speed through contact with a spinning shredder against a mesh filter, creating a “centrifuge” force. With nonejection types, the pulp remains in the shredder basket; with automatic-ejection types, the pulp is discarded into a separate waste basket. High-speed juicers tend to be less expensive, however proponents of the raw food movement say the heat produced along with the high speed may break down some of the nutrients as the juice is extracted.
Recommended high-speed juicer: Breville Juice Fountain Plus
Low-speed juicers process fruits and vegetables at a lower speed, thereby producing less heat and noise and extracting more juice than high-speed juicers. For leafy greens, such as spinach and kale, low-speed juicers are best. There are two types of low-speed juicers: horizontal and vertical. Horizontal and vertical low-speed juicers differ mainly in shape, with the vertical juicer being more compact and the horizontal juicer requiring more counter space. However, horizontal juicers have more versatility because they offer the ability to create homemade nut butters, pasta and baby food. Low-speed juicers are more expensive, but ideal if you want to make juices that include a lot of leafy greens.
Recommended low-speed juicers: Ronco Smart Juicer, Omega 8006 and Green Star Elite