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Juice Feasting: What is the Best Type of Juicer?

Why Green Juice

At An Oasis of Healing, we use mainly green juices, low in fruits and sugar. Cancer cells love sugar, and when trying to target cancer metabolism, keeping sugars (even natural sugars from fruits) low and reducing insulin spikes is of paramount importance. 

Green juices, besides being low in sugar, are:

  • Highly alkalinizing
  • Rich in chlorophyll
  • Abundant in magnesium
  • Rich in enzymes
  • Full of vitamins and minerals
  • Contain amino acids (the building blocks of protein)
  • Prime source of structured water (bioavailable water that was part of the plant structure)

How to Choose a Juicer

When planning a juice feast, or introducing juices into your daily routine, one of the first things you will need to know is how to choose the right juicer. There are some points you want to consider, like the type of produce you will be juicing, how long it will take to juice and clean, duration of warranty, possible oxidation or heating of the produce, and overall quality of the juice you are extracting.

In the juicing world, there are three main types of juicers: centrifuge, masticating and cold press. We will break down the characteristics, advantages and disadvantages of each. 

Centrifuge Juicer

Centrifuge juicers were some of the first to appear on the market. Many people own centrifuge juicers because they are common and popular, fast and convenient, and often more affordable than their counterparts. 

Centrifuges are also known as fast juicers, as they use a fast-spinning metal blade that cuts and shreds the produce, which is then spun against a sharp screen. This blade or shredder spins at a very high speed, around 6,000-14,000 RPM (hence fast juicer), creating heat and oxidation. Heat and oxidation negatively affect nutrient content and may denature heat-sensitive enzymes. The final product, your juice, also contains more foam and separates more easily. The pulp left after the juice extraction still contains a lot of moisture, meaning you are not maximizing the use of your vegetables.

Considering this, although fast and affordable, you definitely want to avoid centrifuge juicers, because the quality of the juice, both in terms of nutrient and enzyme preservation, produce yield, and visual appearance of the final product are low when compared to the other two alternatives. 

Masticating Juicer

Masticating juicers are also known as auger juicers or slow juicers. These use an auger or double auger that slowly “masticates” the produce. It simulates the chewing and crushing of vegetables and fruits when you chew them and grind them with your teeth. It is a slow process, around 40 to 100 RPM, but this means there is less heat and oxidation, and also less foam when compared to a centrifuge. The nutrient and enzyme content of the juice is higher, as is the yield. Basically, you get more juice from the same amount of vegetables you would use on a centrifuge.

These juicers are uniquely good for extracting juice from grasses, such as wheatgrass, and that is why we use one at An Oasis of Healing, particularly for our wheatgrass.

In sum, a much better option in terms of juice quality, nutrient and enzyme preservation, and even taste than a centrifuge juicer, albeit slower and often more expensive. Our choice for Wheatgrass!

Cold Press Juicer

Also known as the “Cadillacs” of the juicing world!

The juicer we use to produce our Liquid Sunshine is a hydraulic cold press juicer, the best type of juicer on the market. These juicers use a two-stage process:

  1. The produce is chopped in a grinder into smaller pieces. There is no juice extraction during this phase.
  2. The chopped vegetables (pulp) are then pressed with thousands of pounds of pressure, and the juice is slowly extracted.  

This type of juicer preserves most of the nutrients and enzymes, containing up to 30% more nutrients than the other types of juicers. There is little to no foam or separation on the final product, and it yields a greater amount of juice (around 99% liquid and less than 0.3% pulp), while also leaving the pulp drier which can be used for crackers, breads, etc. The taste is better, as is the shelf life of the juice when compared to a centrifuge or masticating juicer. 

These juicers do tend to be more expensive and some of the older models do require more extensive cleaning.  

Here are some of our guidelines on what to look for in a quality juicer: 

Juice Feasting: What is the Best Type of Juicer?

Masticating or Cold Press

  • Gentle squeezing action or pressing extracts more juice out of veggies and delays the oxidation process. Saving you money in the long run.
  • Extracts more juice from grasses and greens.

Low Speed

  • Preserves enzymes and nutrients by not raising the temperature.
  • Increases juice’s nutrient shelf life.


  • Helps to keep the screen clear and increases efficiency.
  • Minimizes the clean-up process and saves time! 

Yield and Quality of Final Product

  • Cold press juicers yield the most juice, but masticating juicers are also good.
  • Both create less foam and separation and better flavor profile than centrifuge juicers..


  • A good juicer is expensive and must be used daily as part of a healing lifestyle. 
  • Protect your investment. Look for a product with at least a 10-year warranty!

Two great options recommended:

  • Omega Low-Speed Vertical Juicer 
  • Nama J2 Cold Press Juicer 

They both exceed all of the requirements listed above, offer a 15-year warranty, yield a high volume of juice, and are very easy to clean.  

Selecting the proper juicer is just as important as choosing any other valuable kitchen equipment. Keep in mind, however: any type of juicer is better than no juicer at all. We also suggest straining freshly prepared juice to remove any remaining pulp, to increase absorption and the benefits to the body. Happy juicing! 

Green Juice Recipe here: