These enzymes die very quickly, especially in the green juice, which is why the juices must be made fresh just before the scheduled time to drink them.
Wednesday, July 25, 2007
Update
The juicer I am required to use is a Norwalk Juicer. Here's what it looks like:
This is the Mack truck of juicers. The grinder does not create heat (like a centrifugal juicer) which kills a significant amount of the living enzymes in the produce you juice. The Norwalk press applies 2000 lbs of pressure, so the cell walls of what ever you are juicing are being broken down which significantly increases the amount of living enzymes that are being released from the fruit.
These enzymes die very quickly, especially in the green juice, which is why the juices must be made fresh just before the scheduled time to drink them.
These enzymes die very quickly, especially in the green juice, which is why the juices must be made fresh just before the scheduled time to drink them.
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If you're willing to take a chance on Ebay and you're patient you can get a Norwalk model 270 for around $1000 (if not so patient you may pay $1500 to $1600 for one.) Typically a model 265 will go between $700 and $800. If you will settle for a model 235 (which we did) you may find one from $400 to $500. Of course anything on Ebay can get bid up out of sight. This juicer is built like a tank. I think the term 'made to last a lifetime' literally applies to these machines.
ReplyDeleteLove you Rob, Jim