The available juicing machines in the market fall mainly into
two categories: centrifugal and masticating. On average
the centrifugal units are much more affordable than the masticating
types.
The most important thing to remember, at least with the centrifugal
units, is the size of the mouth. Do your best to get one with at least
a 3" opening, otherwise it will create a bunch of extra work
since you'll be forced to cut your vegetables into
much tinier pieces.
The solution I use is a combination of the two above
juice extractors. As a first step I process my
vegetables through the centrifugal unit and save all
the pulp that gathers in the refuse container. I then
take the pulp - that is still quite moist with
vegetable juice - and I process it by running it through
the masticating unit.
The end result is that I collect the most juice from
my vegetables, making my juicing go that much further.
Since most of us have obligations, perhaps a job, we
should do the best to make our juicing program deliver
the most it can. Let's say that you wish to undertake
the labor of juicing twice a week and that you want
it to last 3 to 4 days.
The thing to figure out right at the start is how many
glasses of juice you're going to drink per day and buy
enough containers just for that. Say, if you are going
to drink 12 oz. of juice twice per day, then you would
need to get a total of 8 each 12 oz. containers, with
screw on tops, just
for the task.
Fill each of the 8 containers all the way to the very top,
keeping as much air out to delay any oxidation and
then store them in the refrigerator for daily
consumption. Take into account that a small serving of
juice is the equivalent of perhaps pounds of raw
vegetables, so even an 8 to 12 oz. serving will go a
long way to provide you with the nutrition your body
needs.
Whatever you do, don't listen to the so called experts that will have you thinking you
must devote your entire day, each day, to juicing to
get the nutrition your body requires. I sometimes
wonder what world do they live in?