Two technologies, two appliances, but only one of the two can be included among the "wellness technologies" or those tools that can actually do good for our health.

How does a centrifuge work?

If you open a centrifuge you will notice that inside a jug that conveys the juice there is a large grater with small holes with a filter on the sides.

This is the heart of the centrifuge, a rotating blade that on average rotates at 19000 revolutions per minute (if not more) and grates fruit and vegetables at high speed. Thanks to the centrifugal force (link) from the center of the rotating disc, the grated cheese escapes outwards and traps on the edge / filter, thanks to the high speed it always drips the juice out of the filter.

The result?

A juice that has undergone a very strong oxidative stress. Oxidation is a radical process that is triggered by several factors, some of which are fundamental:

- contact with the oxygen in the air

- heat

- sunlight

The high speed of the grater overheats the fruit and consequently the juice.

The process by which the fruit pulp is grated at high speed exposes it to strong contact with the air, therefore it also exposes the juice to strong oxygenation.

Two key factors that make your juice's micronutrients very weak.

How does a juice extractor work?

The juice extractor is a machine that is based instead on the opposite principle: slowness.

Let's see what it consists of:

- Auger: the extractor principle is based on the cold pressing of fruit and vegetables through a worm screw, also called the auger, which turns very slowly: a good extractor should not exceed 40 revolutions per minute.

- Filter: the filter is that micro-perforated piece that serves as a barrier through which the juice separates from the fibers by pressure: the thinner the filter, the more beveled the holes, and the more the juice will be pure and not oxidized.

- Lid with funnel: this is the piece that serves as the closure of the extractor and through which the pieces of fruit and vegetables or seeds are inserted.

- Pestle: sometimes it can happen that it is useful to push some pieces that we cut more coarsely. This tool comes to our aid precisely in those particular situations.

- Jug: represents the division between the outside and inside of the extractor, in which the vegetables are squeezed. Usually it is made of very resistant plastic, to the stress and acidic pH of food, and inside it has grooves that help to squeeze the food and let the juice flow down. This very particular piece has two exit holes, one for the juice and one for the fibers, very well separated, so you can drink clear juice and have fibers that we can reuse with a little creativity!

- Motor body: it is the heaviest piece that contains a low rpm motor inside which, when it encounters an obstacle, has the ability to slow down.

Thanks to the slowness of the extractor, you will get "live" juices, that is, where enzymes, trace elements and nutraceuticals remain intact and ready to be taken by our body. Moreover, being a liquid food, it enters into circulation immediately giving you a regenerating sensation almost instantly!