I'm stumped. I'm not so sure what is the right answer. I'll do some research and get back to you if I got an answer. You should email the people at Medifast as they probably can answer it..
A raw foodie recently told me that the spiralizer was for sadomasachists. (I'm paraphrasing.) But she seemed plenty adamant that a spirooli (sp?) was the way to go. I don't have either and haven't used either, so take this with a grain of salt...
I was asking a raw foodie who's been raw for over a year about kitchen equipment dehydrators, juicers and spiralizers. She said she'd had the Saladacco and then bought the Spirooli and that the difference were like night and day. She said the Saladacco had a smaller container, so that it could be difficult to make large amounts. I think she also said that it was harder because of the smaller container to spiralize larger veggies..
She also said something about the amount of pressure she had to use when spiralizing with the Saladacco, saying it was just a tremendous pain in the you-know-where. She said the Spirooli (I still don't know if I'm spelling that right) was a much better, easier animal to get along with. In addition to requiring less pressure, it had no container so the veggies could be large, and it also could make thinner or thicker sizes..
She was pretty adamant that the Saladacco was a definite no. Oh yes, and the Spirooli is cheaper...
No worries. I think your friend was being overly dramatic and is in the minority as far as finding it difficult. The spiralizer just takes a little practice. My first couple of times, I couldn't get it working right and ran right here to this forum asking for help..
I got it, did what they said, and got the hang of it. It's very simple..
Just make sure the lever is turned (and stays) all the way to the left, that the tops is latched all the way, and that you press down with a heavy, even pressure as you turn the handle. Voila! After a zucchini or two, it'll be second nature..
(If you have Alissa's DVD, you'll see her using it quite matter of factly.)..
Once one gets use to using the spiralizer it's actually quite simple. Just takes a bit of understanding and not much info is given in it's use. Took me awhile to figure it out and I'm neither a sadist (one who gives pain) or a masochist ~ one who is into experiencing pain as pleasure....although some would think otherwise..
I am interested in the spirooli as I hear is a bit easier...
I just rec'd my spirooli ... tried it on a butternut squash. It is wonderful. I'm having great fun with it ... bet I'll never use the saladacco again!.
I think the spirooli is much easier to use ... just set a dish at the end and no need to empty the container. No problems with accidentally changing the setting - extremely easy clean up. Yep - I love it!..
I don't care for the Saladacco either; used it maybe 2? 3 times?.
I *love* the Spirooli! The noodles it makes are fabulous! The texture makes any vegetable pasta-like..
Here is some turnip pasta I made:.
Someone mentioned in another thread that they'd bought theirs at Tuesday Morning. However, their stock goes so fast, and when it's gone, it's gone. Any ideas where else to get it cheap?..
, if you're addressing me, I got mine at Natural Zing:.
However, I've seen pictures of sturdier-looking products (possibly stainless steel??), which are designed exactly like Spiroolis, sold at Asian markets. Do you have one near you? I plan on checking them out next time I get to one of the many local Asian markets around here. I bet they're even cheaper..
Still, the Natural Zing one is less expensive than the Saladacco at around $22 not a bad deal; mine was about $18 when I bought it...
Thanks for the info. If it's not at Tuesday Morning, now I'll know where to look...
Here is one for only $19.50; Click on "Products":.
You can get a Spirooli Slicer for 12.99 at:.