When juicing fresh produce, the pulp is removed, leaving a jar full of vitamins, minerals, enzymes, and phytochemicals ready to help prevent and fight disease. Juice extraction takes the work off of the digestive track by separating the fiber from the liquid. When the intestines are relieved of all the energy required to remove the juice from the plant, the fluid can reach the cellular level within minutes, with little time to degrade.
Vegetable juice is preferred over fruit juice because fruit is loaded with sugar. Consider using fruit sparsely to add a hint of sweetness. Carrots and beets are high in natural sugars, too. Some people can drink straight carrot juice, while others are far too sensitive to the sugar content.
Celery and/or cucumbers make a great base for juices because they produce a good quantity and are milder than most other veggies, such as leafy greens and broccoli.
Here are two outrageously scruptioulicious recipes to run though a juicer.
2 small beets
4 celery ribs
1 lemon, seeds and peeling removed
1” fresh ginger root
Makes 12 oz.
Sweet and Sour Celery Stalk
Makes 40 oz.
Recipes are not required for juicing. If your garden is full of cucumbers and that’s all you have, juice away and enjoy. You may feel elated.
Juicing helps the skin to glisten. Carrot juice may turn your skin bronze.
Drinking juice between meals may help deter cravings.
Of all the ways to assist the body in powering up, juicing may be the very best. In general, juicing is not an alternative to eating; it is a supplemental way to get more vegetables into the diet in a manner than it can assimilate with ease.
*(Juice Fasting is altogether different. Carefully research fasting before implementing a fast of any kind.)