Centrifugal vs the Cold Press Juicer
posted on February 20th, 2008 in F.A.Q'sNutritionists advise plenty of fresh, raw fruit and vegetables as essential to well-being but we only obtain the maximum benefits when the goodness is released from the fibre. Juicing will provide a highly concentrated nutrient drink. For optimum benefits, the juicer must extract the goodness without destroying vital enzymes through heat.
“The juices extracted from fresh-raw vegetables and fruits are the means by which we can furnish all the cells and tissues of the body with the elements and nutritional enzymes they need in the manner they can be most readily digested and assimilated.” Dr. Norman Walker
There are many advantages of cold press juicers over centrifugal juice extractors, such as their ability to juice everything including all green vegetables, wheatgrass and herbs such as parsley with minimum waste. The Oscar juicer works on a gentle crushing and squeezing principle and the living juice extracted from the Oscar at a low temperature holds at least double the nutrients and living enzymes.
The Centrifugal Juicer
Centrifugal juicers work by using a flat cutting blade at the base of a rapidly spinning strainer. Heat, static electricity and large amounts of air are drawn in; nutrients are destroyed as oxidation occurs. Essential enzymes in fruit and vegetable juice die at temperatures exceeding 50 degrees Celsius. Any juice extractor using a high-speed blade or centrifuge creates friction heat and destroys vital nutrients. Juicing machines will allow you to take control of the quality of the produce, but extraction methods can still destroy vital nutrients, vitamins and living enzymes.
How the conventional / centrifugal juicer works…
The centrifugal force passes the produce through tiny holes in the strainer. The strainers are difficult to clean and they can’t juice wheatgrass or leafy green vegetables effectively and economically. The pulp builds up in the strainer and the machine needs to be periodically emptied, making continuous juicing impossible. So there’s a lot of noise, a poor quality juice, a stop & start process, a large amount of wasted produce (wet pulp – not dry) and a difficult clean up afterward. No wonder so many people buy a juicer with good intentions for their health and the health of their loved ones and then give up shortly afterward!
Pre-packed juice
Pre-packed juices have lost most of their nutritional value which is then artificially supplemented after the reconstitution process. The result is an acidic, adulterated product which was never ‘cold pressed’ in the first place. A pure ‘living juice’ has the preferred alkalizing effect on the body and the Oscar juicer creates a superior living juice. Make your own V8 juice with the Oscar juicer!
Dr Norman Walker; a pioneer in the development of living juice was a great believer in the power of the “organic water” contained therein…
“Fresh juices are a very liquid food; mostly organic water of the finest quality with the nourishing atoms and molecules in comparatively microscopic volume. It is the microscopic volume for which the cells and tissues of the body are starved.
Such vitamin and mineral elements as are collected in such juice are very beneficial. The very purpose of drinking juices is to enable the body to assimilate all of the vital elements contained in the vegetables or fruits in the quickest possible time and manner without burdening the digestive organs with the work entailed by the presence of the pulp-cellulose.
The inherent natural water in juices is after all, organic water and as such it has great value. When we speak of water, the first thought is quite naturally of that which comes from the tap or from the spring, or even rain water. Few people stop to wonder if, or even to realize that, there is vital organic water as well as inorganic water. Nature has furnished vegetation as the laboratory in which to convert the inorganic water of rain and stream into life-containing atoms of vital organic water.
The only source from which vital organic water is derived is vegetation – our vegetables and fruits and particularly the juices made from them. Such juices, however, must be raw to retain their vital organic quality and must not be cooked, processed, canned or pasteurized.
When juices have been cooked, processed, canned or pasteurized all of the enzymes are destroyed and the atoms are then converted into inorganic or dead atoms; this applies to the water as well as to the mineral and chemical atoms composing such juice.”
Is the Oscar 930 a cold press juicer? Many people tell me it isnt.
Dear T.How
Yes! The Oscar 930 Pro is definitely a cold press juicer. The Oscar 930 Pro “Hurom” juicer is the latest model released in the Oscar range of cold press juicers. Its the first cold press juicer in the world which sits on the vertical axis, which makes it quicker to juice, but the juice is still cold pressed. All other cold press juicers sit on the horizontal axis so they don’t have the advantage of gravity. The larger feeding chute and the larger “screw/auger” and basket of the Oscar 930 Pro combined with the vertical axis have made cold press juicing faster than ever before, which may have caused some people to assume it was not cold pressed, but the good news is its as cold pressed as ever!