Saturday, February 25, 2012

Juicing for Amazing Health

Fresh-made vegetable juice is incredibly healthy, and when you get the hang of how to combine different flavors, very delicious.

People have the habit of focusing on bottle fruit juices as being healthy, especially for children. Store-bought juice is pasteurized though, so many of the delicate anti-oxidants and nutrients are no longer viable, and they are certainly not fresh. In addition, many juices unfortunately have high fructose corn syrup added, and even those that don't contain a lot of sugar. Even naturally occuring fruit sugars that are healthy in moderation, can have an immune-suppressing effect just like any other type of sugar when taken in higher amounts, as is found in fruit juice.

The healthiest way is to make fresh juice using organic (chemical-free) vegetables, maybe a little fruit at times, and to sip it. The longer the juice waits the more of the beneficial properties that will be lost.

A good juicer isn't cheap, but it is an investment in family health, and most well-made juicers last a long time.

Commonly juiced are beets, carrots, cucumbers, kale, celery, ginger, garlic, parsley, apples, and wheatgrass. I personally like juicing rhubarb in the Spring for a cleansing, tart beverage. I also love adding zucchini to a green juice mix to sweeten the flavor. Juicing is a wonderful way to utilize the late-Summer overabundance of zucchini!

Beets prepared for juicing, shown in the photo, were left alone and made a very enjoyable juice. Don't be nervous- beets will make your trip to the bathroom colorful, that is normal! Beets are great blood and liver cleansers.


Do you have any juice combinations that you'd like to share?

Do you have any juicing questions? Please, ask away!

1 comment:

  1. My first and only experience with juicing vegetables was at last months satsang, i was amazed at how sweet the carrot juice was. I'm not ready to buy just yet, but for anyone who is, I found a great website and got a quick education on juicers.