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    Published on November 23rd, 2014 | by Greg


    Fagor Platino Plus Slow Juicer: Drink Your Fruits And Veggies!

    It’s the season for eating and drinking too much and at the same time getting a bit under the weather. And one of the best ways to beat the cold or flu is to stay healthy with a balanced diet, including fruits and veggies beyond that pumpkin pie or cranberry sauce. The simplest way we’ve found to ensure we get our requisite daily values of those food groups is to make smoothies and juices, the fresher the better. Sure, you could stop at a juice shop and overpay for a cleanse in a small bottle- or do it yourself at home.

    The Fagor Platino Plus Slow Juicer is just the ticket, then, to get your vitamins without feeling reduced to consuming packets of fizzy enhanced powders. It’s a small appliance that can fit in most any kitchen, and unlike most juicers that we’ve seen, feels commercial quality without a huge price tag. The unit’s compact footprint allows it to hide away in a cabinet when not in use, and it isn’t as loud as many we’ve seen either. It does take a bit longer though- hence the “slow” in the name- but results in better juice, precision squeezed instead of shredded or ground. And the end output is not just delicious liquid but a very dry pulp, totally dehydrated and a very good indication that you’re getting maximum extraction.

    150 watts of power might not sound like a lot and 80-90 RPM is certainly on the slow side, but it’s perfect for a slow juicer, and they claim it uses less energy than many competitors. An earlier version of this model (without the ‘plus’ in the name but visually basically identical) was said to have some issues with raw greens like kale, but this third-generation model did a solid job in our tests. Oranges and apples are pretty easy to juice, but if you’re wanting more “greens” like wheatgrass, you need a slightly higher-end model. The Platino Plus offers a full 35 oz. pulp collector and a 35 oz. juice and a stellar five year warranty, and the design ensures that any parts in contact with your foods are BPA-free. As with most juicers, cleaning can be a bit of a pain, and we won’t lie- this one isn’t simple or fun either, and there are several parts to deal with, plus it isn’t dishwasher safe.

    We didn’t try the sorbet making features, a newly mentioned addition to the Platino line, but we look forward to doing so when it warms up a bit. It’s important to note that you should never try to juice frozen fruits, and don’t try coconut either. You can use nuts though, and make your own almond milk, provided you’ve soaked them for a while first. The company suggests peeling fruits like mangoes and watermelons, and notes that you should cut up oranges and lemons into smaller pieces for best results. Available now online with an MSRP of $199.95, the Platino Plus Slow Juicer is a sure way to add some fresh to your life.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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