Low heat: Foods juiced in a slow juicer are heated less in the juicing process, which helps retain nutrients.
Less oxidation: Less air is incorporated during the juicing process, which means less foam in your juice and a longer shelf life for the juice.
Extra fiber: Slow juicers produce. Thicker juice that retains more fiber from the original food than juice yielded at a high speed.
Wheatgrass-friendly: All leafy greens can be slow juiced, including wheatgrass.
Approved for nuts: If almond milk is yourthing, slow juicing is the only method that can be used.
Quieter process: No blades and no high-speed spinning means less noise.
Smaller size: Most slow juicers take up very little counter space, though the smaller size also requires a bit of prep in cutting down ingredients to fit into the feed tube.
Blade free: No blades are involved in the juicing process, so you don’t’ have to handle anything sharp during cleanup
Speed: The faster process makes a high-speed juicer a great fit if you make juice for four or more people at a time.
Less prep: Many foods don’t require any prep prior to juicing. For example, whole apples can be juiced.
Less pulp: Juice from la high-speed juicer is great for people who prefer minimal pulp in their juice, though the fiber content is lower.
Leafy greens: Though high-speed juicers can handle leafy greens like spinach and kale, they cannot juice wheatgrass.
Sound: After the food is placed in the food tube, the sound should be comparable to a blender on its highest setting.
Shelf life: Because high-speed juicing exposes food to more air, it’s a good fit for people who tend to drink their juice right away, as the juice has a shorter shelf life.
Low heat: The Cold Spin Technology spins fresh ingredients at a low temperature for the highest possible juice yield while preserving the most nutrients.
Max versatility: Make traditional smoothies or juices, or try frappes, slushies and frozen cocktails made with freshly juiced ingredients, all in one machine.
Little prep: The extra-wide 3 1/2" feed chute accepts whole fruits and vegetables without pre-cutting.
Countertop savings: Since the machine can double as a juicer or a blender, it can play the role of two appliances, with the countertop space of just one.
Speed: The fastest method, whole-food juicing takes a fraction of the time of traditional juice making.
The most fiber: Liquid and pulp are not separated, so juice is high in pulp and contains the ingredients’ full fiber content.
Cursory prep: Anything that goes into the blender ends up in your juice, so some prep is required, such as removing seeds and stems.
More yield: A larger yield of juice is generated from the same amount of ingredients.
Extra liquid: Some recipes will require additional liquids in the blender to ensure smooth processing in whole-food juicing.
Leafy greens: Greens such as spinach and kale are suitable ingredients for whole-food juicing, but wheatgrass can only be processed in a slow juicer.
Shelf life: Because ingredients are aerated during blending, whole-food juice is best if consumed right away.
Cleanup: Whole food juicing offers the advantage of an easy cleanup since there is only a single container to wash.