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Bin your NutriBul­let and veg out with a slow juicer.

Esquire (Singapore) - - Man At His Best -

Mak­ers of slow juicers main­tain that their method of slowly crush­ing fruit and veg ex­tracts more good­ness than tra­di­tional cen­trifu­gal juicers, there­fore they’re bet­ter ma­chines for you to own. They’re cer­tainly more ex­pen­sive. While you can pick up a ba­sic ap­pli­ance for SGD87, to get some­thing that han­dles both dense and fine foods, that pre­serves the cells within your food, you need to spend quite a bit more. That might help ex­plain why slow juicers, also known as cold press or mas­ti­cat­ing juicers, have taken over from NutriBul­lets as the sta­tus kitchen gad­get du jour. Look for one with a prac­ti­cal ver­ti­cal-load­ing chute—they’re also eas­ier to clean—then get used to life in the slow lane.

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