Have you ever been at a construction site & watched as of the men slides a piece of wood on the table saw, viciously slicing off a portion of the lumber? The blade is spinning at several thousand rotations per minute to achieve this feat. Centrifugal juicers are the most commonly used equipment in the juicing industry and works in a similar brutish fashion to the saw. The blade spins as fast as 10,000 R.P.M.’s to liquefy produce instantaneously, separating the juice into one canal and the spent pulp into another. There is a lot of confusion as to what the pros & cons of each method are, so we are here to stop the madness.
Centrifugal juicers are what you’ll see in virtually every grocery store & juice bar. Fans of this method appreciate the speed at which one can juice massive amounts of fruits & veggies, and clean-up is usually relatively quick & easy. You can cram pretty much anything into one of these bad boys without much effort. The downside is that due to the intense amount of friction, the juice loses all of its potency in as little as 15 minutes to an hour.
Masticating juicers are attractive for do it yourself juicelatarians. They operate via a slow turning cylinder lined with sets of pointy teeth. As you insert the produce through the top, the rotation of the cylinder pulls the selected item into its jaws. It’s like a steamroller, squeezing out every drop of juice from the fruits & veggies. This type of juicer is a bit trickier to work with, and will take much longer from beginning to end than a centrifugal juicer would. Masticating juicers are especially frustrating when juicing leafy greens, as their fibrous strands tend to gunk up the teeth. The ideal use for these puppies is for juicing wheatgrass, and the shelf life is purportedly up to one or two days. Cleaning up one of these guys could take you well over 10-15 minutes.
Cold pressed juice is, in my opinion, the overall best quality that money can buy. The veggies are initially shredded by a large blade, and then all the pulp is slowly squeezed between two large steel plates. This method is more environmentally responsible as it coaxes out virtually every drop of moisture from the pulp. This style of juice has a shelf life of approximately 72 hours, if kept cold and away from sunlight.
High-pressure pascalization (HPP) is fairly new (and incredibly expensive) technology. Proponents of this technique apply thousands of pounds of pressure to the juice and claim that it kills unwanted microorganisms responsible for degradation of quality. However, they say that the essential components (vitamins, minerals, phytonutrients) remain intact. Juice made this way has a shelf life of 30 days! Personally, I would not eat a head of broccoli that was a month old, so I certainly wouldn’t drink month old juice either.
Regardless of your preferred method of juicing, taking concurrent doses of Pürblack will allow you to make the most of the precious vitamins & minerals you will be imbibing. Our shilajit supersedes the efficacy of all previously manufactured mineral pitch resins and is a must in the apothecary of any health aficionado!