We’ve tried different juicers from some well-known brands over the years; we’re always somewhat disappointed with the small amount and poor quality of juice that the cheaper juicers are capable of extracting.
A ‘slow’ juicer is designed to minimise the heat and oxygen created during the juicing process, meaning maximum living nutrients are retained and you are getting a juice with more antioxidants, nutrients and vitamins, better flavour and freshness, and much less of the separation that occurs in the juice from conventional, high-speed juicing.
Because this design originates from commercial applications, it’s also capable of getting a lot more yield out of fruits and vegetables than the cheaper juicers most people are familiar with.
Up until now, we’ve been unable to justify investing in a commercial-grade juicer for our own use – the high-duty ones can range into the thousands of dollars! The good news however, is that the Hurom Slow Juicer has been built from the ground up to use the same commercial-style juicing mechanism, but for domestic applications (think 5-10 litres a week instead of 50 to 100) – resulting in a product that is barely more expensive than most of the traditional, inferior big-brand juicers.
The Hurom is also fantastically easy to clean – unlike most traditional juicers which require the kind of time-consuming clean-up – a huge disincentive to make fresh juices on a daily basis.
We’re pleased to announce availability of the Hurom starting in October. See our product page for the Hurom Slow Juicer for more detailed information and pricing.
Vegetables and fruit juices are both nutritional and healing to the body … click here to read our blog post ‘Health and vitality… through juice!‘ for the nutritional properties of veggies and fruits.