10 Best Masticating Juicers | March 2017
- simple to assemble and disassemble
- bpa-free components
- does not overheat with heavy use
- includes multiple pulp screens
- stainless steel slicing blade
- easy to store in a cabinet
- two-stage juicing
- produced juice doesn't separate much
- can mince garlic and other foods
- includes a mincing attachment
- high amount of crushing force
- auger is double-edged
- minimizes food oxidation
- large bowl with integrated juice cap
- can stand up to daily use
- cold juices to maximize nutrients
- wide feeder chute
- top-shelf dishwasher friendly
- automatically ejects pulp
- includes two plungers
- top handle for easy carrying
Chew Or False: Mastication Is The Way
Chew. Or true, regarding that mastication question.
Mastication, it turns out, means chewing! Each and every one of us is actually born equipped with our very own masticating juicer: the mouth. A twofold problem arises here, though.
First off, our mouths are particularly bad at separating the juice from the pulp, despite their excellent masticating abilities.
The other fold of the problem is that we have a tendency to work our food over like an industrial vacuum cleaner, allowing nowhere near enough time to truly extract the nutrient potential of our fruits and vegetables. And if you did put forth that much effort in chewing, well, your jaw would be in shambles.
Enter the masticating juicer, with its ribbed auger and simple but effective pulp ejection system. You can see in the picture there how the twin gears of this particular juicer are tapered and cut somewhat like a screw.
This shape and design creates an environment in which food material gets chewed up and pushed outward toward the front of the juicer while the juice falls down toward a catch basin of your choosing. Or your...chewsing. Huh?
Other designs you'll see combine a vertical auger system with a built in catch basket, which is more convenient at the outset, but does make the unit a little harder to clean once you're done juicing.
Whether Tis Nobler To Juice Or To Blend
Juicing and blending get compared to each other a lot. There are countless videos online, nutrition blogs and forums all dedicated to the comparison between and among juicers and to the benefits of juicing over blending, a lot more videos, blogs, and forums, in fact, than there are scientific studies comparing the methods.
Still, if you take a little time to think about the basic truths and common sense knowledge revolving around food, you can get a good idea of what each method offers the consumer.
The one thing we need to talk about is enemy numero uno: Oxygen. Sure, we need it to breathe and all, but it has the unique ability to diminish the nutrient content of your fruits and vegetables.
Here's a thought experiment: What happens to an apple when you cut it in half and leave it out on the counter? It starts to turn brown on the inside, right? This is called oxidization, and it kills a lot of the live enzymes you want to consume to maximize your health.
That doesn't mean than an oxidized apple is bad for you in any way. It's just not as good for you as a perfectly fresh apple.
Now, if you don't cut that apple at all, but you leave it on the counter for, say, two months, it'll still shrivel up and die, just a lot more slowly. It's a process that's constantly going on, you see, so you can never get at 100% of the available nutrients of anything. They're in a constant state of flux. Again, this is about maximization.
Blenders and centrifugal juicers whip more oxygen into their juices and mixes. It's that simple. So, for the maximum enzyme content and, arguably, the highest nutrient count, you're going to want a masticating juicer. Or you're going to want to start exercising those jaw muscles like crazy.
Juicing Through Time
As we mentioned earlier, mastication has been around since the the first identifiable chewing mechanisms were evolved among species. So, in that sense, we've been juicing for a while.
But as far as any record of human beings using their heightened capacity for tool development to separate the liquid elements of their food from the solid, well, that has to go back to the invention of wine. After all, you can't have wine without grape juice, and wine goes back at least to 7000 BCE.
There's even a history of mastication with the human mouth, like in Brazil, where Cauim is traditionally brewed only after its roots have been chewed and spit out by the women of a tribe.
The kind of juicing we're focused on here had its birth at the turn of the 20th century, when dietary sciences first began to promote vegetable juices as part of a substantially healthier human diet.
Early juicers were press-based, using direct force to crush the food in a machine rather like a vice, which was messy at first, but refined over the years.
Later texts in the field lead to the development of the Norwalk juicer, the Champion juicer, and other early brands in the 50s and 60s.
Nowadays, there's no shortage of brands and styles for your juicing preference, but cold-pressed mastication is the highest combination of the healthiest techniques and most powerful technology.