By Eric Capstick
I’ve been a dedicated fresh fruit and vegetable juicer for about a year, and had been avidly – with the help of my daughters – seeking out the latest in juicing technology. It was the girls, in fact, who discovered the Hurom Slow Juicer that we’ve been using for the past several weeks. In a sense, the Slow Juicer name is a misnomer as it produces juice even more quickly than a traditional centrifugal juicer. The difference is in the low-speed method that the Hurom Slow Juicer employs to extract juice from vegetables, fruit, nuts and soybeans. The end result is a juicer that operates quietly and efficiently, and extracts a greater volume of juice with more minerals, vitamins and enzymes intact than most other juicers on the market.
A patented Low Speed Technology System allows the Hurom Slow Juicer to operate at only 80 RPM compared to 1,000-24,000 RPM for most other juicers, resulting in a much quieter and more efficient juicing experience. Another important engineering detail is that it requires only 150 Watts of energy to operate in contrast to high-speed juicers that need 1500 Watts. So, with the Hurom Slow Juicer you have a ‘green’ appliance to make your ‘mean green juice’ when you need an infusion of healthy nutrients for your body.
The ‘mean green’ reference comes from one of several excellent documentaries that I’ve watched in recent months on the compelling relationship between food, sickness and health. Fat, Sick and Nearly Dead was one of the more whimsical of these heavy-hitting docs, and it chronicled the reversal of various chronic diseases endured by the filmmaker and an enormous catastrophically-overweight truck driver after they adopted vegetable and fruit juicing in a quest to reclaim good health. The beauty of the film is that it echoes the adage that “seeing is believing,” and the physical transformations depicted, under the passive eyes of health care providers, is remarkable and inspiring. Other must-see documentaries on the food and health connection are The Future of Food, Food, Inc. Food Matters, and most recently, Forks Over Knives from 2011. Any one of these superb and credible documentaries will rock your world if you are uninitiated to the well-established science that shows how fruits and vegetables can work to strengthen the immune system and promote better health. It is the power of juicing to support vibrant health that sold me on juicing and sparked my quest for a better juicer in the first place.
Hurom Slow Juicers extract juice by masticating and pressing produce with a mortar and pestle method, generating more juice and drier pulp than most other juicers. The nutritional quality of the juice produced is superior to that of traditional centrifugal juicers because more vitamins and minerals stay intact without undergoing the oxidation and discoloration that results from heat and friction generated by other juicers. The ‘slow juice’ method also minimizes damage to live enzymes making the juices it produces even more potent. These claims are verified by the FDA and USDA, and provide one of its strongest selling points. Hurom Slow Juicers are versatile energy-efficient machines that make juice from wheatgrass, leafy greens, vegetables, fruits, nuts and soybeans. You can also produce nut milk, soy milk, sauces, marinades, baby food and ice cream. A handy cookbook titled 100 Gourmet Recipes for the Slow Juicer is included, and will open the door to a number of interesting juicing combinations and cooking techniques. There are also a host of resources on the Hurom website, http://www.slowjuicer.com, including creative recipes for meals using the pulp that is left over from the juicing process.
The juicing experience is a little different with the Hurom Slow Juicer. First and foremost the process of juicing itself is calmer and quieter, and therefore more pleasant. Cleaning the machine is quite painless as it is simple to take apart and contains only four main pieces. The main difference is in preparing produce for juicing: the mortar and pestle method requires that you cut vegetables into smaller pieces than you would for a traditional juicer, so that they can be efficiently processed. But that is a small price to pay for the increased nutritional value. Once the veggies are prepped you just drop them passively down the chute and watch the juice come out of the machine in a steady and colorful stream. I’ve also noticed that there is somewhat more pulp in the juice produced by the Slow Juicer, adding a little fiber to the juice cocktail – a benefit in my book. So, if you’re in the market for a juicer, check out the Hurom Slow Juicer and see if you don’t agree that ‘slow juicing’ is the most efficient and effective way to get a nutritional blast from fresh fruits, vegetables and nuts! http://www.slowjuicer.com/index.html
A related product for juicing and cooking enthusiasts is the Skrub’a line of multi-purpose scrubbing gloves from Fabrikators. These gloves can be used for washing fruits and vegetables prior to juicing or cooking to remove dirt, sediment and pesticide residues. They come in a variety of colors and are sized for adults or children. These Danish-designed gloves are quite useful for washing vegetables, and also offer a potential way to get your kids to help in the kitchen with meal preparation. The gloves are lettered with the words such as potato, veggie and carrot, and are FDA-approved, hygienic, machine and dishwasher safe. Remember that it’s particularly important to wash non-organic produce well so as to minimize pesticide exposure. Check out these gloves to make that process a little more fun and a lot more efficient: http://www.fabrikatorsusa.com/index_product1.html