Read First Before Buy Omega VRT350S Dual Stage Vertical Single
I've been into the whole raw health thing for years, and I love researching the subject in my free time.
I initially was introduced to juicing in the process of doing a juice fast my acupuncture professor got me to try out, and juicing had such a positive effect on my body it became a gateway to following a mostly raw highly health conscious diet. Regardless of how far you want to take that dogma though, regular good juicing will single handedly bestow many of the positive effects obtained with a full time raw diet.
However, while juicing is wonderful, there are a few issues with how one goes about juicing. Typically, every juicer on the market suffers from some combination of the following issues:
a) The nutritional quality of the juice gets destroyed in the process of it being juiced.
b) The juicer lacks the ability to juice certain items.
c) The juicer will break overtime.
d) The entire juicing process is surprisingly time intensive.
Succinctly, the omega vert is the only juicer I know of that solves those 4, and as a bonus can make sorbets and nut butters! (you can google it, there are lots of youtube videos).
I'll try to explain why the vert addressed those 4 points.
First off, it has an amazing warrantee. Unconditional life time. I was stupid and damaged my juicer by dropping a bread knife in it. I called them (having long lost my receipt), and they told me to send in the damaged part or a picture of it and they'd replace it for free. In addition they let me get a replacement part I'd lost for 7 dollars no questions asked. That's pretty good service.
Anyways, the big thing that differentiates the omega vert from most juicers on the market is that it's a masticating rather than centrifuge juicer.
There are two ways you can juice things. The first is to press the vegatables (or fruits) into a shredding blade which purees them, then spin them in a centrifuge that squeezes the juice out from the puree. The second is to grind them down with a mortar and let the juice naturally separate.
The former comprise most juicers on the market, and nearly every one in commercial juice establishments. They have 2 huge advantages. The first is that they're cheaper to make, the second is that they juice things faster (almost instantaneously).
The latter on the other hand, slow press or masticating juicers have two distinct advantages. The first is that they can juice certain things that don't work in the centrifuge design (wheatgrass being the classic example), and the second in my opinion more important one is that they maintain the quality of the juice.
Plant "guts" are extremely sensitive to oxygen and heat, with the nutrients quickly breaking down and the juices becoming vulnerable to mold and other afflictions (as some of those destroyed nutrients are essentially the plants immune system that protects it from foreign invaders or anti oxidants) . The centrifuge process exposes the veggies/fruit to a large amount of heat through the friction of the blades pureeing the plant matter, then as it flys out the centrifuge, the juice exits as particulates which contact oxygen from every angle, partially oxidizing before they collect at the bottom. Neither of these apply to the slow press method, and hence there is a large difference in the quality of the juice.
After I'd used my first juicer, it became crystal clear to me i'd be juicing for a while, so while a masticating juicer was a bit expensive, the investment was worth is since id eat a lot of juice, and the added nutrients would add up over the years. Once I actually got the vert I noticed a few big differences in the juice that came out.
First off, it tasted completely different. You can use words like healthy, alive, tasty, vibrant but regardless it was clearly better quality than a centrifuge.
Secondly, more came out. From a mechanics standpoint it makes sense (we'd often run the pulp from the centrifuge juicer through a few times to extract more of the juice still stuck in it whereas the masticating juicer design facilitates a complete extraction).
Thirdly, the juice took much longer to go bad or mold. Many people (ie. dr. mercola) state you have to drink juice immediately after making it or you lose the nutritional quality, unless you do something complicated like seal it in a light proof air tight contrainer in the fridge. I think this assumption was incorrectly derived from working with centrifuge rather than masticating juicers. To further illustrate this point, pulp being left in my juicer was always an issue (pain to clean out, and molded very quickly). When id leave pulp in the vert and forget to clean it, it would either not mold or take days to do so rather than a few hours.
Beyond getting more juice for your time, the vert has a few other time saving measures. It's designed to be self cleaning (meaning a brush runs around the strainer in it as it runs cleaning stuff off) and it has an exit spout that ejects the pulp. This saves a lot of time, and you don't really appreciate it until you've had to spend hours completely cleaning a juicer out after each usage.
Then as a final minor point, the masticating juicer puts a lot less strain or damage on the parts, so it will last longer. For instance, in the centrifuge juicers, the blade normally dulls, creating progressivley more friction and heat on the stuff it has to puree until it has to be replaced.
Anyhow, thanks for reading this. I rarely write reviews but I was really impressed by this juicer.
Oh ya after I got it, a good female friend decided to buy one too. She told me she felt amazing after her first few juices and had a sense of vitality she'd never experienced before, and that it made her look a lot more attractive (which suprised me given that she was already very hot). So ya, good juicer!
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