I never expected that a juicer could become my favorite kitchen appliance, but here it is! Omega performs beautifully. Here's what I've tested it with:
1) leafy greens (dill, cilantro, parsley, dandelion, kale, parsnip etc.): extracts lots of dark green juice; leaves very dry pulp. I haven't tested Omega with wheatgrass yet, but given its performance with other similar-texture greens it should do fine.
2) carrots, beets: approximately half of the volume comes out as juice; pulp is pretty dry.
3) berries (strawberries, raspberries etc.): most of the volume is juice, but pulp is rather wet. I had to finish off with carrots to push the soft pulp of the berries through the juicer. It may be a better idea to blend berries rather than juice them.
4) hard green apples, oranges: lots of juice, dry pulp.
5) yellow (softer) apples, grapes: lots of juice, dry pulp, but have to use something hard/fibery at the end (carrots or beets) to push the remaining pulp out.
6) almond butter, walnut butter: these came out somewhat dry/crumbly, not as smooth as peanut butter; had to add oil.
Additional features that I like:
1) very quiet, can't even compare to centrifugal models.
2) masticator rotates slowly, so the juice doesn't get heated, hence less nutrients are supposed to get destroyed.
3) Omega squeezes produce cells instead of crushing them at high speed; this preserves more of the larger molecules (amino acids, vitamins etc.) thus making the juice more nutricious.
4) Omega doesn't produce fine-crushed pulp requiring a fine mesh filter (as is the case with centrifugal models), so it's much easier to wash. There's no fine mesh to clean, which makes the difference between a juicer that ends up used once a year (as was the case with my old centrifugal juicer) and several times each day (as is the case with my Omega). It's also very satisfying to see that the bulk of the produce is turned into juice and is not lost in soggy pulp.