Some of our Friends had a few Quick Questions.
Our New Power Grind Pro!
1. How does the enzyme preservation compare to your single gear juicers like the Omega 8006.
We don’t have the finished, independent research in yet as it comes to competition with other slow juicers like the Omega 8006, however, we have used all juicers and have a good handle on the differences and advantages in them all. Hopefully our information can help enlighten you just a bit about our new PGP, and then when the research comes in, it will be available online, and we will let you know.
Jay and I bought this juicer back in 2008 and we absolutely were horrified by the way it performed….of course we are used to a much stronger juicer but we were open to purchasing other slow extractors to see if there was one we could recommend, but after 20 minutes haggling with this particular juicer, we only had a chance to make about 2 cups of carrot juice, and it was hard to do. It was foamy, it had too many parts to the juicer, and the juicer felt cheap to us as well. It also had too many cups for receiving the pulp and the juice, and the quality just didn’t taste superior at all.
We wanted to return it, but we bought it from a health food store, and they don’t accept returns, and now I know why. Imagine what they would be doing with so many returns? We donated it to the Good Will.
Enzyme preservation is fantastic. Our new PGP rotates at 3,600 revolutions per minute, 80% slow than all other extractors, therefore preserving nutrients and our new PGP also does not create oxidation in the juice as the Greenstar does and other triturators do. Our juice comes out 90% free of foam. It does not need to be strained. We also have the new Greenstar Elite and find it to be great at doing greens, but nothing else. It’s a mess and it’s expensive and it also has too many parts to clean. Our juicer does a fantastic job doing greens, as long as you alternate between soft and hard. Our Power Grind Pro only has three parts to clean.
2. How good of a job does it do making Almond milk vs. other dedicated Almond and Soy milk makers?
There is absolutely NO comparison. Our JUICER, the Power Grind Pro, grinds the nuts in a juice form. Better described would be, that when your nuts and seeds are soaked overnight, you throw away the water from the nuts and/or seeds, rinse them well, then put them through the shoot of our juicer…..through the hole where you are juicing usually. Add water to it as the nuts are being juiced and you will have pure, pulp free, almond ‘juicemilk’ coming out of the spout and the pulp of the almonds is extracted in the back of the juicer, purely 100% dry. You could squeeze your entire might and never get a drop unless you were juicing with fruits with the juicer at the same time you were doing almond milk. This is another beautiful and unique aspect to our Power Grind Pro. Instead of using water to flush the soaked nuts through the juicer, one can use pears or apples for a beautiful combination that cannot be described, only tasted. So you see, this is PURE almond juice, seed juices or soy milks, they are NOT cooked like a soymilk maker does. Granted we do not drink raw soy milk, we cook it, but with seeds and nuts we would never cook them, as it destroys all of the beneficial nutrients.
If you go to our site, you can see the demonstration straight away, easily with the almond milk.
I hope this information has helped you!
Jay and Linda Kordich
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{ 27 comments… read them below or add one }
What is the RPM’s of the PGP? Also, I have seen other juicers, such as the Omega VRT350HD, say that due to the low 80 RPMs on that model, juice can be stored for up to 72 hrs because oxidation is prevented at such a low speed. But you say juice should only be stored for up to a couple of hours.
I am trying to figure out what juicer is best for me.
3,700 rpms. this juicer is unlike any juicer on the market, because it’s a grinder, not a juicer. it grinds first, then extracts the juice, then shoots the fiber out the back, like a traditional pulp ejector. also this juicer juices seeds and nuts and grains such as soy. the quality of the green juices that come from this juicer rivals any juicer in the world.
Wouldnt 3,700 rpms be high then compared to the 80 rpms of the omega VRT 350? Isnt low rpms better? or less oxidation.
yes it is much higher than the 80 rpms of the vrt, no doubt, but it’s a much superior juicer. it does not cut out at every turn when you try to put carrots into the juicer, for example. sometimes, what’s most important yes is oxidation…absolutely. but ease of juicing plays a big part. if it’s a juicer that does not function well, it won’t be used and then nobody is happy! the power grind pro does ALL seeds and nut milks as well…nut blend them, but juice them and that takes a powerful torque in the motor. most ALL pulp ejectors spin at approximately 18,000 to 25,000 revolutions per minute, so this hybrid (power grind pro) spins at a very low speed in comparison. and it juices quickly and it’s very easy to clean. basically, what jay kordich says, is the best juicer is the juicer you will use daily, which is true of course,but you also want to know the greens are coming out dark. our power grind pro makes very dark dark green juices which is an indication there is very little, if any oxidation, and no pulp in the juice, and very little foam, if any.
rpms is related to oxidation….the more rpms, the more oxidation and the more the juices are not being extracted in the best ways that preserve the dark green juice in its best form: dark and with little foam. we have the greenstar and it makes very good dark green juices, but it’s made with a lot of foam. we had this greenstar for a few years before our new power grind pro came out….and i was thinking, well, how could the greenstar create so much foam when it’s turning at a very LOW speed? strange….i wish i knew the answer….:) but suffice it to say, if your juice is extracting dark green juices, you are good to go.
I think I know why Green Stars create foam with greens. I have used one for years. The gears themselves are a kind of pump, and they can grab air along with the leaves, trapped in the folds and rib areas of the leaves. As it grinds the green fibers, a little juice comes up along with air on top of the gears, and bubbles form on top of the gears. As the greens are drawn down, they grab these bubbles and the gears, acting like a pump, draw them into the juice. It’s not a lot of liquid in these bubbles, but they are fairly large in size and they rise quickly, so the juice under the foam is very dense and good. In my experience this foam on top of the juice in the collector actually insulates the juice from the surrounding air currents, so it helps prevent oxidation. Also, the produce it typically cold even after juicing, and the foam helps keep it cool by keeping room temperature air away from the surface. The only pain point is removing the foam before I bottle up the juice. I don’t put sugary produce like carrots and apples into my green star juice, just greens, so the juice usually can be consumed even 2 weeks later without changes in flavor or color. It’s the sugar I think, that breaks down, ferments, etc.
Hi Jay I have been a fan of yours for years. My mom and I have bought all your tapes and have been juicing for about 3 years. My mom within the past year has been diagnosed with breast cancer, and recently they said it has spread throughout her body. College is over for me soon so I will be able to juice for her none stop. I was going to do what you did except mix in some green drinks to replace some carrot apple. Did you use coffee enemas when doing gerson therapy?I dont really want to because im not educated enough about the proper procedure, but I dont want dead cancer cells to build up due to all the live enzymes from the jucies.
Hi – I know this is an old post. Hope your mom has recovered and doing well. I am studying to be a master herbalist and coffee enemas are very important. They have been around since ww1. They do an amazing job and cleaning the blood and the liver.
Thanks for the reply.
Just to clarify, the PGP is not a centrifugal juicer correct? It’s a grinder.
yes, it’s a grinder that operates as a pulp ejector. it’s a bit contradictory by what I am saying, but it’s more like a hybrid between the Pulp Ejector and the Greenstar type juicer.
If you could respond to Mrwellsdone I greatly appreciate it
I would like to know, we you every being this product to QVC or HSN, If yes when.
Hi Millie! We are not selling it on HSN or QVC.
Hi! How would you compare you’re PGP with the Norwalk Juicer? They’ve said theirs get more nutrients and enzymes out than any other juicer in the world. Yes, it is a grinder and a press so how can we call it a ‘juicer’?
but the pulp is as hard as cardboard to break when done… I certainly don’t like the 2-step process.. – with my hip arthritis and bone on bone situation and very tight muscles – I just can’t stand on my feet long enough to juice some extra, store it in canning jars for maybe a day or two worth. — and then clean up… your one-step seems great!!!
I suppose you get all the washing and cleaning of the veggies done before hand – right? I want and need to sell my Norwalk juicer so I can buy one of yours…
Kathy
After being in the juicer business for over 40 years, I really can’t SAY any one juicer is perfect, but our new Power Grind Pro is so superior, it’s hard to really judge it against others, because there’s really no competition. However, I will explain, in a bit of detail, what my opinion is, based on 40 or so active years being in this business.
Our Power Grind Pro not just juices beautifully….and it is whisper quiet as well…but it also does nut milks, seed milks, soy milk and it does an incredible job of juicing greens, which are now almostexclusively juiced by me daily. Also, very little foam!
Plus it’s super whisper quiet, it’s heavy, solid, has a lifetime guarantee on the motor, and it’s adorable.
Now, saying that……I must qualify it by saying no juicer is really the BEST. all of them have their quirks
some have more than others.
Here’s my assessment:
Greenstar (makes killer good green juices, and that’s about it.) it does horrible with fruits, even apples
and cucumbers. It’s a bear to clean (7 or 8 parts to it) and I used it for 6 months straight, and was tired
of it in about 3 days.
Champion: Way way too old and old fashioned. It just makes super foamy juice, and it’s another bear to clean.
Breville: Way too fast, shoots all the greens out the back, and cannot make dark green juices. Plus, you see,
the slower the juicer speed, the more phyto-chemicals, nutrients such as enzymes, vitamins and some minerals
along with anti-oxidants are preserved up to 35%! So, that’s why fast juicers such as the Breville are not doing
your pocketbook any favours.
Norwalk: ($2,500.00) Too expensive for anybody out there…..it’s a full fledged press, but almost impossible
to use daily, and a two step process that takes almost 30 minutes from start to finish just to make juice.
Hurom: Don’t like it at all. It won’t do carrot juice, and continually shuts down when doing carrots. It does a great
job with cherry tomatoes and black grapes. Perhaps it’s worth the price of $389.00…..probably the only one
I would pick if I had to pick a juicer for all around juicing, but it is also disappointing it does not do good carrot juice,
so you have to use baby carrots for it to work, and unfortunately, baby carrots are super high in sugar.
Omega and Samson: (same as the Greenstar and Champion). I really do NOT like these juicers. They are good
because they are slow and will preserve the nutrients, but honestly, the juice is foamy and the parts are crazy to clean
as far as many difficult parts to clean.
Angel: Gorgeous juicer! But again, falls into the Greenstar category. I would probably buy the Angel if I had to buy a good
slow juicer, but it’s $1,000.00. I say this because it’s beautiful, but hard to clean for sure, but is an all around good juicer.
I would probably buy the Angel at $999.00 plus the Hurom at $389.00 if I had $1,500.00 to spend with tax and shipping!
However…we have the Power Grind Pro and for $289.00, what a steal, and what a fantastic juicer that will perform for a lifetime.
I thought I’d jump in and throw in some rpm figures for my fellow juicers: Champion Juicer (masticating juicer) – 1,725 rpm
Breville Juice Fountain on High Speed – 13,000 rpm, Low Speed – 6,000 rpm. Norwalk Press – 3,450 rpm (grinder). Green Star Juice Extractor – 110 rpm.
I now use my old 1979 yellow Champion for banana ice cream, apple sauce, peanut butter, using the blank screen. If you forget to apply lubricant (vegetable oil, crisco, butter, etc.) to the shaft that holds the cutting blade prior to use, you may require a crowbar to remove the cutting blade. You also have to provide your own sieve to catch the foam. Back in the 70′s, it didn’t have the competition that it has today. If you try to juice celery, the undigestible strands in the celery wrap around the cutting blade. Cleanup is not a breeze. Champion brought out two additional accessories for its dated machine: a grinder for making your own flour, and the latest is a wheatgrass attachment. I keep it on the counter on one side of my galley kitchen–it’s good art-deco!.
Making juice with this machine requires you to provide your own two separate receiving dishes–one for pulp and one for juice. You will also have to use a sieve for the excessive foam produced.
The Breville Juice Fountain that I was using prior to my PGP would pump out the juice quite well–but at what cost in nutrients, with 13,000 rpm on high and 6,000 rpm on low. It now has its place on an upper display shelf in my kitchen–more decoration.
The Green Star (twin-blade juice extractor) – 110 rpm, sits in its display area. I used it once or twice, then retired it. I should have known from all of the tiny parts, with a tiny toothbrush for cleaning out the nooks and crannies, the adjustment knobs for change pressure on the produce, the length of time it takes to produce any quantity of juice–in other words, an expensive nightmare to clean. It’s not widely advertised, but you have to emmerse the twin blades in a water-filled container so that the nylon portions do not crack–an expensive replacement factor.
The Norwalk Press, as I recall, is a two-step juice extractor. The first step requires you to feed your produce through a vertical grinder that spins at 3,450 rpm. If you’re not careful, you may see carrot stains on your ceiling. You then take the grindings and place them in a bag, fold the bag. Now, for step two–place the back in the right-hand side of the machine, where the hydraulic press takes over at approximately 1,000 lbs. pressure to squeeze out the maximum amount of juice. This looks like a lot of work, plus the cleanup. This is a 60 lb. machine, and it is used in institutions. One of the most expensive machines on the market with a price tag of over $2,700 plus.
The Omega 8006, a two-stage single auger juicer at its 80 rpm may be good for wheatgrass, but when it comes to carrot juice and other hard produce juices, it falls behind the PGP.
The Vert 350 and Hurom juicers are identical with upgrades for straonger plastic parts that don’t split as easily as the previous Vert models–80 rpm. The PGP holds its own against all of these juicers.
Not any one juicer can do it all–decide what you mainly wish to juice, then make your purchasing decision. Also, take into consideration ease of use and cleanup time, variety of fruits and vegetables the machine can juice effectively without severe oxidation, can it grind and make nut milks without the use of a cheesecloth bag, etc. As Jay indicated, the complicated juicer is not likely to be sitting by your sink for daily use.
I have some other juicers I don’t use, but I hope this info will be of assistance. After I retired of Breville, I now use, several times a day with delight, my new Power Grind Pro!
Jay, as you said before, I was “spot on”. I hope I continue to be Johnny on the spot.
Love, ‘H’
Thanks Jay and “H”. I had a Walmart brand first, it has left carrot stains all over the wall. I bought a Champion 2000, but am a bit disappointed for the reasons you both gave. I think I will try the PGP. A bit of a financial stretch for me, but I think the benefits will outweigh the cost. THaks for the info!!!
Hi Ken: Here are some tips when you get your PGP. Don’t expect instant juice flying out of the spout like the Breville at 13,000 rpm. The PGP rpm’s are 3,600 rpm. You don’t have to cut your produce super small but it’s a good idea cut it smaller, ie: Celery stalks–cut into 6-inch lengths. This cutting allows for better juice production. Try not to use too much pressure on your Tamper when pressing your produce down the spout towards the spinning wheel. When you have leafy produce, roll it into a ball, pop it in the tamper chute, chase it with harder produce, ie: carrots, celery, apples, etc. When you’ve finished your juicing [just make enough juice to drink right away], take the first two mouthfuls and chew your juice…this sets up the digestive enzymes in the mouth–Ptyalin and Amylase–the juice will begin to taste sweeter. Then you can enjoy the rest of your juice [approximately 16 oz +]. You can use a apple to sweeten some of your juices, if you wish, because apples are compatible with most produce. Melons, on the other hand, should not be combined with any produce. Melons alone, or leave them alone! Juicing a couple of times a day should do the trick. You can do more if you wish. I keep my PGP on my kitchen counter, right next to the sink. When I am through juicing, I immediately clean [get a veggie brush to scrub your basket] the juicer parts under a running water tap. I remove the top assembly of the PGP by pulling the locking bar forward. I use my fingers to scrape the residue pulp that clings to this part. When you’re through cleaning your juicer/grinder PGP parts, place them in the other half of your sink to dry [that is, if your sink is a double-sink]. If you don’t have room, you can also place your cleaned PGP parts in a small rubber tub to dry. With a little practice, you will be able to clean your PGP in under 3 minutes! Here’s a great tip: the small plastic free bags at the supermarket that you use to place your green onions, tomatoes, avocadoes in, etc.—use these type bags to line your PGP pulp ejection container. This makes cleanup a breeze. You can always use the pulp in compost, but if you don’t compose, you can remove this pulp bag from your receptacle, tie it up and neatly place it in your kitchen waste basket for garbage day pick up–no muss, no fuss. I hope some of these tips will encourage you to get your PGP–all the best wishes in juicing! Everything I know about juicing, I leanred from Mr. Jay Kordich—the ‘real, living Juice Master’. Linda Kordich, Jay’s lovely wife knows her healthy lifestyle along with Jay when they published, in my opinion the real Bible on Juicing: ‘Live Foods, Live Bodies’…there is nothing on the market to compare to this masterpiece. Believe me, I have all of the other ‘juicing’ publications, from Dr. Norman Walker, Gerson, Paul Bragg, Murray, etc. Go for it! ‘H’
Does the juice in the Power Grind Pro touch plastic. Is this juicer stainless steel in the parts that contact the veggies and the juice?
Thanks,
w-
I have Omega vert 350 and it does give a lot of pulp in a juice. I use a strainer to take away pulp, it fills a lot richer on taste, then the juice I used to do on Jack Lallane which is similar to Brewille. And it produce the larger quantity of juice on Omega vert 350 by 1/3, probably because of pulp. It does great job on greens. I will get PGP because Jack broke and I may replace it with PGP.
I love beans. I’ve had some sscceus in the slow cooker. But pretty much, I’m a pressure cooker girl. LOVE my pressure cooker for beans.
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Just purchased Power Grind Pro–using it for a few days–Compared it to the champion–with carrot juice it came out a bit ahead of the Champion and taste was a bit better
With Greens Both did the same juice volume Champion went a little smoother but juice was a bit warmer and didn’t taste quite as good.
Only disappointing thing about both pulp came out very wet which means lots of juice being wasted–although not quite ready for a $1,000 angel juicer yet.
I still have my 1978 model yellow Champion Juicer. It’s now a kitchen decoration. Remember, if you don’t lubricate the shaft, the cutting blade assembly can be very difficult to remove for cleaning. When you use your PowerGrind Pro, try not to forcefully feed your produce too fast. It’s a bit of an art, but when you don’t rush you tamping down on the produce you allow the machine to do its work. When you’re through juicing you will notice a much easier clean-up than is realized with the 50+ year old design of the Champion Juicer.
My PGP is used daily and my Champion & Green Star juicers are decorations! Happy juicing. ‘H’
I’ve been using Green Star for several years. It does my greens, and I only use it about once every week or two to make kale-asparagus-broccoli-lemon-romaine-celery juice, keeping it very cold and tightly bottled in wire-wicket sealed old beer bottles. I blend strawberry-peach-orange-apple juice in a blend-tec icb7 super powerful smoothie maker. That’s it. I am afraid of carrot and apple juicing since the fructose enters the liver too fast without fiber accompaniment in the digestive tract. Green juice has little sugar, so I will drink that. But it has very hard fiber, and blending all but the softest greens is unpleasant to drink due to the hard fibers. Fruit fiber is fine for my taste. I have a Juice Man 2, with a screen having the smallest holes I have ever seen. They are round and TINY. Other spin juicers have slotted holes. Why is that important to me? Juice Man 2 makes the best-tasting orange juice I have ever tasted. Even though I don’t juice fruit, I cannot resist orange juice from a Juice Man 2, it has superb blend of the white and orange in a super smooth, creamy finish similar to a Julius, but what a flavor difference! My Juice Man 2 is just for orange juice, but I may try some other fruit with it as well. It is a great machine. I am considering trying Jay’s newest machine, since I think the problems of grind vs incise are taken on by it, which means the best of both worlds. Grinding like the Green star leaves hard little chips of carrots, beets, etc which get juiced but since there is not cutting (incision) they can only be squeezed so far, then the rest is trapped inside. By both cutting across, and also grinding, it seems to me, you might get much deeper juice. ?
Jay, does your juicer oxidise as slow as the cold pressing juicers?
I have been juicing for over 25 years and have really tried them all. I do have a Norwalk Press which I have hade for about 23 years, and it still works great (mine was about $1600.00 in 1990. There is a learning curve to it, and once you know what you are doing you can juice alot of liquid fast and the juice quality is second to none, and the cleanup is relatively easy (about 10 minutes)Now, that being said, my wife hates that it is so huge and heavy and in the way, so to keep her happy I have used a Juiceman II instead (unless she is not home). I have tried to replace my Norwalk, and the only juicer that I cound comes close is the Omega Vert 350, but again, there is a learning curve on how to use it. some say that you cannot make carrot juice, however it makes carrot juice almost as good as the Norwalk. It keeps the juice cool and relatively foam free. When you do carrots, all you need to do is feed them through slowly, by letting the cutter take a small pice at each revolution. If you stuff the carrot through then don’t use this juicer. It makes wonderfull wheatgrass juice, but anything that is stringly needs to be diced up first (an extra step, but worth it (also, celery, beat greens and anything with stems). also you do need to strain any juice you make with this. Of course with the Kordich juicer, the basket is the strainer. In comparing the Vert 350 with the Kordich, I would say that the Kordich makes juice in probably less than half the time, but the quality of the juice in the Omega Vert is probably better becasue the juice is not oxygenated. I would chose the Kordich for quick juicing and the Vert for better quality juicing and greens for sure.