Picking the right juicer

I'm soon to start up my daily juicing routine. Sure, I've been doing it in the past too, but this time I intend to go deeper
I almost decided to go for a Breville or a Philips when I came across HUROM. I haven't been paying any attention to slow juicers before, but perhaps it is time to do so now? This probably doesn't come as news for many you guys, but apparently high speed juicers damage the nutrient content due to frictional heat. I'm not sure if this is just an empty claim from slow juicer manufacturers.

Now I really need the powers of your valuable minds to think this through. Slow or Fast?

Slow juicing is the best..But stay away from the HUROM brand. If you read the reviews on amazon, you will see that their stuff breaks easily and warranty sucks.

Instead get an Omega juicer. I prefer 8004 model.

This is something I have just started to look into today, but until your post I did not know about the nutrient loss from different types of juicers (aside from fiber). How much are we talking? And I know some veggies release more with heat, so is that really much to be concerned with?

The "right juicer" to me means one with at least 1.5-2HP and tough blades. To ameliorate overheating, I use some frozen fruits and veggies, for instance spinach freezes really well.

I would like to know if this is (fast or slow, heat or not) a big deal or not???

I think I prefer the VERT model of Omega, if I have to choose. Perhaps it's weaker?

At Amazon, the rating seems pretty much the same between Hurom and Omega?

Some people are complaining on too much pulp getting into the juice.

What it all boils down to is whether or not the increase of temperature during the action really damages the nutrient content?

If money is not an issue then yes Omega VERT is the best.

Honestly, slow juicers are not that SLOW and probably are easier to clean so it evens out.

i'm a little skeptical of the claim that centrifugal juicers damage the nutrients via heat. If the juice comes out cold then how are the enzymes (or nutrients in general) getting damaged. Isn't it true that enzymes are most active around 90 to 100 degrees anyway? I have noticed once before when some greens were jammed in there for 1-3 minutes that the section in direct contact with the shredder was warm, but as long as that doesn't happen often I would think all should be fine. A slow juicer may give more volume of juice per weight of produce though

FWIW, i have this lexen juicer. (slow turn)

it cost me 300$ aussie dollars about 4 yrs ago (they are cheaper these days)
and has been going strong ever since, no breakdowns, and none of the plastic pieces has broken( the plastic is very thick),

so i dont know if its the best, but for me it has been perfect. it even comes with pasta making attachments, and a strainer that fits on the container to stop excess pulp if u wish.

my main recipe i use is a few stalks of celery, a green apple, and some green veges, either broccoli, asparagus, or spinich, then add some chorella. the apple always covers the taste of the veges.

and here it is for 189.99

http://www.healthyjuicer.com/healthy-juicer-electric.html

It turns out that Hurom, Omega, Oscar, Juiceproducer etc, are all basically the same product produced in the very same factory in South Korea. What differs is hardware guarantee, price, accessories and some minor features.

I guess the Omega 350 VRT HD is most bang for the buck.