Juicers were hand cranked machines from a century ago. Earlier hydraulic prototypes such as our old Oster used a dented disk to ground the food and a rotating machine to suck the juice out of the pulp using centrifugal force. The drum had holes like a colander, and was covered with a rubber cover that was perforated. Every so often the juicer had to be halted so that the accumulation of moist pulp could be extracted.
More modern centrifugal systems have a cone-shaped filter in lieu of the drum so that the juice is easily squeezed out of the pulp and the pulp gathered directly into a receptacle at the juicer’s back.click site
The Champion juicer yields a lot of body water. Since some people may not like this, it provides an extra fine-mesh strainer to hold over the collecting bowl so that the fine pulp can be separated from the fruit. I choose not to use it, as I assume that the fine pulp supports the digestive tract.
Which sort of juice you create is up to you. There are endless potential mixtures. Through his Juiceman ® Audio Cassette and CD series Jay Kordich explains the nutritional effects of different vegetables and blends of vegetables. The most nourishing, revitalizing juices probably come from green leafy vegetables. I don’t think centrifugal juicers accommodate leafy vegetables and chewing juicers, but I prefer my Champion.
One could write thoroughly about the different medicinal properties of multiple vegetables and fruits; numerous books and audio courses are on the market by such renowned writers as Jay Kordich, John B. Lust, Gayelord Hauser, Natalie Savona, Sarah Owen and many others that I could hardly begin to list. A simple search for the Internet would result in a wealth of information-so much so that one would be shocked and not know where to look first. Therefore, to help out, we must cover a few general guidelines.
Firstly, why is juices so good per se? Ok, digestion starts with chewing in the mouth-breaking up entire food into small particles with a lot of surface area, combining with saliva for enzyme release. In the stomach and intestines more degradation with more digestive juices happens. The nutrients in the food are gradually transferred to the cells in the body where they are required. We learn this much from the study of grammar schools.
But with vegetable or fruit juice we get many of the nutrients in a medium that easily passes through the digestive tract and enters the cells of the body within minutes! Such juices will feel the soothing, renewing effects easily, particularly if the juices are freshly made. Drinking a glass of, say, carrot juice is not difficult and within a few minutes you will feel relaxed, happier, more alert, and more alive. The result is more drastic when one starts out exhausted, depleted, full of aches and pains, and listless; by comparison, the sensation of recovery, of rebirth from consuming the water, is exquisite. The advantage of regular juice use is cumulative, as the antioxidants regenerate the body’s tissues over time.
Corollary: My mother was in an assisted living facility toward the end of her life. She was identified, in a daze, and she was going to pick her diet-that didn’t really help her wellbeing. I’d carry her carrot-made tea, celery, apple and sometimes green bell pepper. She would be happy to drink it, and it was more coherent and energetic in minutes, and we could really have a good talk. She was very elderly and it hurt every day to lose a little bit of her. The water managed to emotionally bring her back and we got to hold onto her for a while.
In fact, it is better not to combine fruit with vegetables, or fruit juices with vegetable juices, among the recommendations. Exceptions exist, but fruits and vegetables are different food types which are best kept apart. Apple is one exception to the law that fruit is not combined with vegetables. My mother claimed there is something in apple that activates more of the carrot nutrients. A friend suggested it could be the acid that does it in apples.