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Juicing Problems

markatger's picture
markatger
Posts: 315
Joined: Feb 2005

Hello Hello!

I got my Omega juicer today....I was so excited to start juicing....but after using it I am disapointed. Maybe I should have gone with the Champion. My problem is that in the description of the Omega juicer, it claimed that the pulp that is ejected would be very dry and colorless....this is untrue in both cases. It is moist and exactly the same color of whatever I put in...not even faded.

This makes me wonder if I am gettting all the nutrition out especially obviously the phytochemicals which give fruits and veggies their color and are supposed to be so good for us.

I read in Quillan's book - "Beating Cancer with Nutrition" that he recommends using a Vita-Mix blender and then just pureeing everything so that you don't throw out the pulp. This seems to make more sense to me. The pile of pulp that I got today is large, it seems like such a waste.

Emily, Lisa....do your juicers make colorless, dry pulp? Have you ever considered just pureeing everything? Not sure how it would come out...if it would be way to thick or what...I think I'm going to go try pureeing in our food processor. Well good thing I got a 90 day guarantee on the Omega!

Thanks for any help,
Maria

scouty's picture
scouty
Posts: 1976
Joined: Apr 2004

Heck no honey, the pulp is the color of the food put in. NO BIG DEAL!!!!! It is somewhat dry, but not completely. Don't worry about the pulp so much, that is not why you juice. I have no idea what the Vita-Mix can do, but do not stress over it. You will probably gag with it anyway (sorry to be so blunt). Get the fresh juice and get used to that first. Drink it fast (within 15 minutes), it is all about the live enzymes. You still have 89 days left on your quarantee, so play a little and YGG (you go girl).

Lisa P.

PS. I can't fathom pureeing everything. YUCKO!!!!!!

markatger's picture
markatger
Posts: 315
Joined: Feb 2005

Yep, lol...that didn't work trying the food processor. I ended up with a big fibrous mound. Had a few bites but ended up putting the rest through the juicer. Much easier just to drink it.
Ya ... I think I will continue to play around with it...but just a little shocked at how much pulp I'm throwing out.

But I have to admit..it does feel good to juice...just knowing I am doing somehting really good for my body!

Maria

2bhealed's picture
2bhealed
Posts: 2085
Joined: Dec 2001

Hi Maria,

I am not familiar with the Omega so all I can tell you is what I do with my Champion....

I take the pulp as it comes out and stick it right back into the juicer and juice it until it is as dry as I can get it. I squeeze out every bit of juice I can!! Just keep sticking it in there!

Yep. It's the live enzymes and the immediate nutrients that go directly into your system. If you're bumming about the pulp just think of it as you're predigesting it.....meaning you'd poop it out anyway. haha!

With the Omega can you just continue to stick the pulp throught the blades to extract more juice from the pulp?

You can compost it or feed it to your goats. Oh you don't have goats? :-)

Hope this helps. Don't give up. Like scouty sez play with it and then decide.

It's AWESOME that you have your juicer now!!! WOOHOO!!

Let me know when you turn orange!

peace, emily

tkd3g
Posts: 768
Joined: Aug 2004

Hey there Juicers.

I have the Champion, too. Not a problem, ever. I love it.

I throw the pulp back in a couple of times, too. I squeeze every last bit of juice out of my food.

I thought about the lost fiber. But, this is about the enzymes.

Barb ( who wishes she could take her juicer on her cruise!! Oh Canada, here I come !!!) :)

CAMaura
Posts: 719
Joined: Feb 2005

You know Barb - if you were serious, you might be able to take a smaller one and ask the kitchen staff to house it for you. Cruise staff (and the chefs) are really great. I saw a mini-Breville brand that when I am thinking about as a traveller. I'm going to try the bigger Breville as my permanent juicer. Your food will be so awesome on the cruise, though.....Have a Great Time!! Cheers-Maura

markatger's picture
markatger
Posts: 315
Joined: Feb 2005

Hi Emily,

I'm assuming that like Scouty, your Champion doesn't produce colorless pulp? I'm going to be trying to decide whether to keep the Omega or try a different juicer. But if noone gets colorless dry pulp from theirs, then I guess I'll keep the Omega.

I did try re-processing the pulp and it did help with moisture but not the color.

Thanks!
Maria

CAMaura
Posts: 719
Joined: Feb 2005

Hi Maria, I grew up with the Vita-Mix. My mom loved it. She called it the "tennis shoe eater".....you do get the pulp! It was fine for making really healthy soups, but i think you are doin' great. Best of luck. Cheers - Maura

chynabear's picture
chynabear
Posts: 483
Joined: Jul 2005

Hmm, putting the pulp back through... I'm going to have to try that. Of course, I don't have a fancy juicer like the ones you are talking about (even though it cost enough) but it get's the trick done for a beginner like myself. Thanks for the new tip, I'm going to try that tomorrow.

nanuk's picture
nanuk
Posts: 1363
Joined: Dec 2003

I think Wanda has an Omega-she's off line for a while, but you might e-mail her. I'm gonna try that pulp recycle..I've got a sampson,and get pretty dry pulp..another thing you might be doing by recycling is concentrating the sugars.. Bud

scouty's picture
scouty
Posts: 1976
Joined: Apr 2004

I don't get the need for colorless pulp. Why is that a big deal. Durn, the pulp is the color of the food and my juice is darker then the pulp for me. I don't recycle the pulp and will try that, but I do use it in spagetti and soup mixtures. Carrot pulp is wonderful in spagetti sauce. It thickens it and adds a great flavor too. Mostly I just put in my compost pile and use the end results in my flower and veggie beds.

Lisa P.

markatger's picture
markatger
Posts: 315
Joined: Feb 2005

I was concerned because producing colorless pulp is how my juicer was advertised and what I was expecting. I thought it meant that I would be getting most of the important phytochemicals out of the food.

I posted here about it because I wanted to check out what other people's juicer models did when considering whether to keep mine. If no juicers can produce colorless pulp, then I probably will be satisfied with mine.

Thanks,
Maria

kangatoo's picture
kangatoo
Posts: 2115
Joined: Feb 2004

Living in the world famous Barossa Valley known for its wine production I thought I would add some advice here.
Maria, technowledgy has not yet caught up with me here like the big wine manufacturers. They use machines to "juice" the grapes.
My method;
My neighbour has an oak spar bath. We empty the water, throw in the fruit, jump in, dance all day, squash the fruit to a pulp, strain it out thru the drain tap using a panty hose for a strainer and PRESTO...juiced fruit!
Advantages this method; Jen and I get to cuddle while dancing.
Disadvantages; for some reason the juice has a somewhat "old socks flavour"?
It takes 2 weeks for our feet to return to a "flesh colour"! lol!
cheers, kanga......kiwi fruit extraordinare!

nanuk's picture
nanuk
Posts: 1363
Joined: Dec 2003

I ran the pulp issue by my nutritionist, and she sez that the concentrated sugars in the juice are digested too fast in juice form, and hence supercharge cancer cells with suger. She suggests that you add some of the pulp back into the juice to provide some fiber, and slow down the rapid assimilation of sugar.

nanuk's picture
nanuk
Posts: 1363
Joined: Dec 2003

I ran the pulp issue by my nutritionist, and she sez that the concentrated sugars in the juice are digested too fast in juice form, and hence supercharge cancer cells with suger. She suggests that you add some of the pulp back into the juice to provide some fiber, and slow down the rapid assimilation of sugar.

scouty's picture
scouty
Posts: 1976
Joined: Apr 2004

I got it now...duh!!!!!!!

Lisa P.

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