When people see my products they are often confused about the difference between a juice or a smoothie. To this day, some of my friends and acquaintances are convinced I sell smoothies, despite the fact I have never in my life sold a smoothie. LOL! Note: what you see in the picture above is a smoothie.
Juice vs. Smoothie
Juice is made with a juicer. Juicers extract liquids from fruits and vegetables, separating out the liquid from the insoluble fiber or pulp. The juice retains soluble fiber.
Smoothies are made with blenders. Blenders puree whole fruits and vegetables, and the fiber remains in the beverage, although broken down.
You see, the difference is the fiber. Juices don’t have insoluble fiber, but smoothies do.
You can make juice in a blender by pureeing whole fruits and vegetables and then straining then through a nut milk bag. I do not recommend this, as it is labor intensive and wasteful.
What are the types of juicers?
Masticating or cold press juicers chop produce and then slowly press the pulp through a strainer.
- Slower, cold processing preserves the integrity of the enzymes, reduces oxidation, and extends shelf life.
- They are best for juicing greens and fibrous veggies like carrots and beets, and harder fruits like apples and pears.
- However, masticating and cold press juicers are more expensive. You may save more in the long run, because you extract every last drop of liquid from the produce (especially in a Norwalk), so less produce is needed.
- These are best for advanced juicers who like to juice greens.
- Plus, these juicers can also be used to make pasta, nut milks, banana ice cream, minced veggies, and more!
Centrifugal juicers grind up produce with blades, spinning the pulp at high speeds to separate the liquid from the pulp in separate chambers.
- They are best with fruits and fibrous veggies, but not great with leafy greens.
- Oxidation occurs, and enzymes break down due to the heat generated by high-speed processing.
- These juicers are more affordable.
- They are best for juicing newbies on a budget.
I use an Omega slow juicer, which is a single gear masticating juicer. Masticating juicers chop the food up into small pieces and then slowly but powerfully use an auger to press the pulp through a strainer. Low speed processing protects and maintains healthy enzymes, prevents oxidation, and allows juice to be stored up to 72 hours without degradation. That being said, I plan to get a Norwalk, which is the king of juicers!
After I make the juice, I may strain it (if I want absolutely no fiber in the finished product). I pour it off into sterilized mason jars. I either drink it immediately, or I ensure an airtight seal and then store it in the refrigerator.
I recommend that my clients drink out of glass for a few simple reasons:
- Everything tastes better in glass.
- Glass is reusable.
- It is made from all natural raw materials.
- Glass won’t leach any harmful chemicals.
So go to your local garage sale and see if they’re getting rid of their canning jars!
Disclaimer: These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.