*This was reposted from my previous blog. I don’t buy Pressed Juicery much anymore as it isn’t organic. While buying green juice is a nice luxury, it is very expensive so I try to juice at home when possible, focusing more on this in the summer months when I can buy more in-season produce.
At $6.50 for a 16 oz. bottle, a Pressed Juicery habit (while awesome) is a pricy one. I decided to start making my own juice and we were lucky enough to get one as a wedding present (Thank you Josh and Abby!).
Kris Carr explains that there are four categories of juicers: centrifugal, masticating, twin-gear and hydraulic press. First, the centrifugal juicer (while faster, cheaper and easier to use) uses a super fast spinning grater that results in enzyme-destroying heat as well as increased oxidation compared to the masticating or twin-gear juicer models. While some say you should drink your juice immediately regardless that of the type of juicer you use, others (Kris included) say that due to less oxidation, you can store your juice for longer with the masticating and twin-gear versions (48 and 72 hours, respectively). Putting all these juicers to shame is the hydraulic press (the “press” in Pressed Juicery) which, while tempting is also over $2000. That $6.50 juice price tag is starting to make sense….
With all this in mind I decided to get a masticating juicer, choosing the Omega 8006. I read plenty of reviews online and this had great feedback and now I see why.
I love my juicer! It’s very quick and easy to set up, gets a great juice yield and is a snap to clean up. I honestly don’t know why you’d get a centrifugal juicer because while I do believe it is faster, it can’t possibly be that much easier to clean up because cleaning my Omega takes about two minutes. Yes, you do have to cut your vegetables a little smaller but I don’t find that to be a nuisance either.
Juicing is expensive because you need to go through a lot of produce, but you are getting an amazing amount of nutrients (you would never be able to eat this much produce every day). In one week my husband and I drank the equivalent of about sixteen bottles (16 oz each) worth of juice (i.e. about 252 ounces of juice). So for what I spent in produce (just over $50) each serving worked out to just over $3. So not cheap, but better than buying it by the bottle! And here is something to keep in mind: author Michael Pollan (“In Defense of Food”) says that in 1960, 18% of the countries income went to food and 5% to health care. Today, he reports, we spend 9% of our income on food and 17% on health care.