What Everyone Should Know About Juicers and Juicing


I’m very happy to see more people in the community embrace juicing. It’s an excellent way to increase your daily servings of healthy fresh fruits and vegetables, as well as reduce the stress on your digestive system. Cheers to you all!

There are, however, some very important things that every juicer should know about juicers, and juicing. This is especially true for people planning a juice fast because juice will be their primary food source.

When plants are juiced they lose the benefit of their surrounding tissue that would normally protect from oxidation (decay). Oxidation destroys active enzymes, reduces the nutritional value, negates many of the benefits of juicing, and can eventually make the juice unsafe to drink. For this reason it is important to make juice in small batches (preferably one glass at a time) and drink it immediately. This is the best way to ensure freshness. When immediate consumption is not reasonably possible juice should be refrigerated in an air tight glass container for no more than 24hrs (depending on the type of juicer you use).

Centrifugal Juicers (the kind with a flat spinning blade and a cone shaped mesh strainer) spins at fast speeds swirling the juice and mixing it with air as the plants are ground. This is why there can be a lot of foam. With this type of juicer oxidation begins immediately, so the juice should be consumed right away. Centrifugal juicers also produce the most pulp, least juice, and need to have the blade replaced every 6-12 months to continue working well.

Masticating Juicers (the kind with a corkscrew shaped auger inside) work at a much lower speed, and actually chew up the plants to produce the juice. For this reason they produce more juice, less pulp, and much less foam. Oxidation still occurs, but refrigerated juice can last up to 24hrs under the right conditions. Masticating juicers are more expensive to buy than centrifugal juicers, but can last for many years (I’ve heard of ones lasting 6+ years, and still going strong).

Twin gear Juicers use inter-meshing stainless steel twin gears to squeeze and press the plants. They operate at less than 200 RPMs so they produce the most juice with the least pulp, and have the highest nutritional value. When refrigerated in a proper container juice from a twin gear juicer can last up to 3 days. Twin gear juicers can juice all fruits and vegetables. They are the best, but most expensive juicers on the market.

I love juicing. This information is given in the hopes that all my fellow juicers have the safest, most nutritious, and enjoyable juice possible.Thank you for your time, HAPPY JUICING!

3 Ways To Enjoy Your Juice Pulp!

No doubt, juicing can be an important addition to a healthy diet, but all too often I see people throwing away and discarding the pulp.

Pulp Fiction
I frequently see websites and blogs citing the following line from a popular juicing book:

“Pulp is merely fiber and fiber has no significant nutritional value”.

This information, however, is not accurate. Juicing does not molecularly extract the vitamins and phytonutrients from the fruit or vegetable being juiced.  It mechanically separates the juice from the flesh of the produce. What’s left behind after juicing is a nutrient dense pulp containing vitamins, antioxidants, carotenoids, flavonoids and phenolic compounds – according to a study conducted by the Department of Studies in Food Science and Nutrition by the University of Mysore.  Quercetin, an anti-inflammatory, cancer-fighting flavonoid that also protects from cardiovascular disease and hypertension, which is found in the skins of many fruits and vegetables, is highly concentrated in the pulp after juicing.

Juice pulp is also an excellent source of fiber. Diets rich in fiber can help improve blood sugar control, prevent the growth of some cancers, lower and control blood pressure, reduce the risk of heart disease and stroke, and can help manage appetite and weight.

So the next time you’re thinking about pitching that pulp, dream up some creative ways of incorporating it into a meal.  The following three recipes have been developed, tried and tested by yours truly.  I promise not to disappoint!

*All recipes are vegan/gluten-free using carrot, apple, beet, kale pulp

#1. Vanilla Almond Yogurt Adorned With Wild blueberries
Great for breakfast or late afternoon/evening  snacks!

  • 2 tbsp of pulp added to vanilla almond yogurt.

#2  “Tabouli Salad”

  • 2 cups of juice pulp
  • ¼ onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp of Dijon mustard
  • ½ cucumber
  • 1 chopped tomato
  • Handful of chopped parsley
  • Lemon/olive oil vinaigrette (juice from one lemon, 1 tbsp cold pressed extra virgin olive, dash of sea salt)

#3. Kale Pesto, Bean Sprout Wrap

Ingredients for Pesto Sauce

  • 1 tbsp coconut oil
  • ¼ onion, chopped
  • 2 garlic cloves, minced
  • 1 cup kale
  • 5 fresh basil leaves
  • ½ cup unsweetened almond milk
  • ½ cup raw cashews
  • ½ tsp sea salt
  • 1 tbsp lemon juice
  • 1 tbsp water

Add cashews to food processor and pulse until finely ground and set aside.
Next, pulse kale, basil, lemon juice and water in food processor until smooth.
In a pot sauté onions and garlic in the oil on low/medium heat until softened, then combine all remaining ingredients together and gently simmer for 6 minutes.

Spread pesto evenly on wrap. Fill with a few tablespoons of the tabouli salad from recipe #2. Layer on some bean sprouts and roll. Serve with a dollop of honey-mustard dipping sauce, if desired.