ShareThisBy ANNA WALLNER and KRISTINA MATISIC
Fine Living Network
Tuesday, May 15, 2007
As the weather gets warmer and beach season looms, our thoughts turn to getting fit and healthy. Good thing then, that it's also the time of year when so much fruit and vegetables are in season. If you're considering investing in a juicer to help you meet those goals and enjoy the earth's bounty, you'll need to know a few juicing basics (note: when buying fruit and vegetables always buy local and in season for the best flavor and nutrition!)
_ There are two main types of electric juicers _ centrifugal and masticating. Masticating juicers use pressure to squeeze out the juice. They work best with soft produce, like kale and bananas. They're generally more expensive than centrifugal machines and take longer to produce juice, but some models can double as food processors.
_ Centrifugal juicers thrust produce against a rotating blade and then strain the juice from the pulp. This system produces more juice and is best used for hard produce, like carrots and apples.
_ We like juicers with pulp ejectors. The pulp is expelled into a separate container, making cleanup easier. This feature is more common in centrifugal models.
_ Wattage is important. Look for brands with as much horsepower as you can afford. If you can experiment with the juicer in store, see if the engine warms up while it's juicing. If it heats up too much, you may lose enzymes in the process, a deal breaker for some juice purists.
_ Choose a model with a large feed tube, and you'll have less chopping before juicing.
_ Look for stainless-steel parts. They're durable and do a good job of retaining enzyme count.
(Anna Wallner and Kristina Matisic host The Shopping Bags on Fine Living TV Network. Contact them at www.fineliving.com. For more columns visit www.scrippsnews.com)
