Is it us or has there been lots of buzz recently around juicing?
What’s the big deal?
Are juicers that much better than blenders?
And how is nutrition affected?
What you need to know:
Most people are familiar with the standard multi-speed blender used at home to create smoothies. Blenders simply chop up anything thrown in them into tiny pieces until the result is a smooth liquid. All of the original content of the fruit or vegetable is maintained in the liquid.
Juicers, on the other hand, separate the juice from the pulp, seeds, skin, and anything not liquid in the original fruit. The juice is much easier to drink, truly is smooth, and contains no bitter chopped up pieces of seed. While the juicer company nutritionists will extoll the resulting liquid as a pure concoction of nutrients to be digested immediately by the body, we’ll point out the exorbitant amount of sugar you’ll be getting by juicing all that fruit and losing ALL the fiber nature packed it with.
Both blenders and juicers change the original form of the product, and as a result you may be “unlocking” more nutrients, according to the brochures and salespeople, but mostly losing lots of nutrients as the contact with oxygen (air) starts to mess with the the likes of vitamin C and some antioxidants.
So, should you invest hundreds of dollars in a juicer?
Anecdotal evidence (ie, friends we’ve asked) shows that after a week or two of initial excitement, these babies tend to start gathering dust while wasting a substantial amount of counter space.
Owning a juicer is not a treat – it’s really expensive to juice veggies. You need to buy a ton just to make a single cup of juice. And, as Jennifer Huget point out in the Washington Post , “Cleaning the machine [after juicing] is almost universally regarded as a pain in the neck.”
Nutritionally your best bet is to use vegetables and fruit to make a salad, not juice, and not a smoothie.
What’s your experience been? Which of the two gizmos do you prefer?