Juicing Instuctions

Juicing instructions: juicing is a fast and convenient way to obtain needed nutrients without having to eat large quantities of raw fruits and vegetables.

Among those who are serious about health matters, juicing has certainly been an important topic. The juicing of fruits and vegetables has solved a great problem for those interested in the health benefits of raw fruits and vegetables but who are not interested in consuming large amounts of raw fruits and vegetables daily. By using a juice extractor, enough nutrients can be taken from combinations of these foods to meet daily health requirements and beyond. In addition, juice is a very convenient form for use.

Juicing is preferable over actual consumption of raw foods as well as the use of vitamin supplements. Juicing removes fiber, which is indigestible, allowing nutrients to reach the body in large quantities along with allowing quicker absorption. However, even though juices contain needed substances, the body also needs fiber, which should be obtained from other food sources. Juicing also has an advantage over consuming cooked foods since cooking robs the enzymes in food of their strength. Enzymes are substances in food which form the catalyst for most bodily processes. The enzymes in juices would be destroyed if the foods were cooked because when temperatures reach over 115 degrees, enzymes are destroyed. Since juicing allows foods to remain raw, the enzymes are preserved and absorbed by the body.

Fresh juices contain a variety of phytonutrients. These substances, one of which is beta-carotene, help guard against heart disease and cancer. Drinking from one pint to a quart of mixed juices daily could provide substantial protection against major diseases and conditions.

The following are suggestions on how to obtain maximum health benefits from juicing:

---Wash all produce thoroughly before juicing. There are commercial solutions available which also rid produce of pesticides.

---Skins of oranges and grapefruits should be removed and discarded before juicing. These skins can contain toxic substances. Tropical fruits should also be peeled first. Remove seeds from fruit before juicing. Grape seeds may be left in fruit.

---When juicing vegetables, use the entire plant including stems and leaves, except in the cases of rhubarb and carrots. Rhubarb leaves and carrot tops contain toxic substances.

---Cut fruit or vegetables into small pieces before putting into the juice extractor. The extractor will work more efficiently and will have less wear.

---Some fruits and vegetables contain only a small amount of water. When mixing them with those containing more water, juice the ones that contain more water first and add the drier ones last.

---Only make as much juice as can be consumed fairly soon since some juices can become rancid and lose their protective qualities if left for just a few hours. Apple, carrot and orange juices can be frozen in plastic containers and kept for up to a month.

---Combining a variety of juices can multiply the healthful benefits. Always combine juice from greens (broccoli, celery, kale, spinach, etc.) with other juices like carrot or apple, which will give the green juices a more pleasing taste. Never consume more than two ounces of juice from greens at one time since it may cause gastric disturbances.

---Since fruit juices are quite acidic and high in sugar, they should not be consumed in overly large quantities. However, vegetable juices are not as acidic and are better for nutrition. Experimentation can produce some pleasing combinations of the two types.

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