When I mention juicing I mainly mean vegetable juicing…. the odd fruit is fine but I much prefer vegetable juice with coconut water!
My children looooooooooooooooove juices…and yes not much when I put vegetables; specially beetroot! But they have to get on with it and drink it all…. likewise I have to watch them having sweets on weekends though I think I deserve seeing them cleansing that ‘weekend crap’ away!! ha ha 🙂 Life is about giving and taking after all, right? 🙂
BTW did you know that 95% of the vitamins and enzymes our bodies need are found in the juice of raw fruits and vegetables?
We would need to eat 2 lbs of carrots, 10-12 apples, or 8 lbs of spinach to get the same amount of nutrients you receive in one 16 oz juice. When you drink juice, highly concentrated vitamins, minerals and enzymes rapidly enter the bloodstream absorbing all of the nutritional benefits of the fruits and vegetables and giving your digestive organs a much-needed rest.
I think it’s best to drink our juices the same day they are pressed. As soon as any juice meets the air it begins to oxidize, compromising its nutritional value. However, storing our full juices in the refrigerator in a tightly sealed glass jar slows this process. The best time to drink juice is on an empty stomach or at least an hour before eating a meal. This maximises the amount of nutrients absorbed into the body.
There is lots of research that shows the healing properties of juicing. Not only will juicing facilitate weight loss, increased energy levels, resolve ‘moving bowel’ issues, strengthened immunity, strong bones and a glowing complexion, it may also reduce chances of heart disease, cancer and strokes, three of the leading causes of death. A growing body of research suggests that most vitamin supplements don’t help prevent chronic disease. Natural, plant-based vitamins and minerals are more easily and completely absorbed by the body.
Ultimately, you want to aim to drink more vegetable juices for its highly cleansing and healing properties that are effective for reversing many ailments and … melting away toxic fats.
Talking about vegetables….let’s focus on greens….hummmm my favorite!
WHAT IS CHLOROPHYLL?
When you hear the word “chlorophyll“, you may remember this word from Biology in school. To some of you, the word may mean almost nothing, other than the green thing in plants.
Yes, it is “the green thing” in plants, the phytochemical that makes plants green. But, it is also a very important proteinous compound that acts as our internal healer, cleanser, antiseptic, cell stimulator, rejuvenator and red blood cell builder, just as it is the “lifeblood” of the plant.
THE HEALTH BENEFITS OF CHLOROPHYLL
The power of sunshine in chlorophyll is wonderfully cleansing in the body. The greener the leaves, the more concentrated the amount of chlorophyll.
The reported health benefits from chlorophyll consumption are just too many. Taken consistently in sufficient amounts, here are some of the powerful remedial effects of this amasing substance:
- Increases blood count
- Detoxifies and cleansing
- Alleviates blood sugar problems
- Reduces or eliminates body odors
- Relieves gastric ulcers
- Greatly relieves respiratory troubles like asthma and sinuses
- Kills bacteria in wounds and speeds up healing
- Reduces inflammation pain
- Improves bowel functions
- Improves milk production in lactating mothers
- Soothes painful hemorrhoids
- Melt away toxic fats
OTHER IMPORTANT INGREDIENTS IN GREEN JUICES
Besides chlorophyll, green vegetables also contain other equally amasing substances that work together in synergy, to heal. Only nature has a way of packaging groups of nutrients together that complement each other and when consumed, worked synergistically to repair, to cleanse and to heal.
This is why it is so important that you ensure that your healing foods intake outweigh the amount of harmful foods. Only when this happens, your body can start to heal and you will begin to feel rejuvenated.
But because there is only so much vegetables that we can eat in a day, we need to juice them so that we consume ample amount for our body’s use, for repair and healing.
When we juice, we are able to extract almost 100% of the nutrients embedded in the fibers. Properly extracted, the green juices are loaded with live enzymes, iron, magnesium, phosphorus, potassium and sodium. There are also pro-vitamin A, vitamin B-complex and vitamins C, E and K.
For example, you will be surprised that when you juice 100g of fresh spinach and 50g of fresh parsley (total of 150g), the green juice would yield much more iron than 300g of beef and more calcium than 300g of milk!
Just imagine the amount of goodness you are consuming from these green juices! Moreover, the nutrients from these juices can be quickly assimilated and absorbed by your cells, not taxing on your digestive system.
On its journey down the digestive tract, it does a quick spring cleaning of your system (sorry TMI!)—it cleanses your blood of fungus, bacteria, yeast, parasites, and other toxic matters in the blood.
Don’t we all need such cleansing? And what better way to do the job than with proper vegetable juicing?
WHAT VEGETABLES TO JUICE
To get you conditioned with drinking green juices, let’s start with simple vegetables. Remember, your stomach must feel good after drinking these juices. If you feel queasy or nauseous after drinking any juice, then you must have taken a little too much for your body’s tolerance level at that particular point in time. In which case, try to take less of it the next time, and continue doing so, gradually increasing the amount each time, until it no longer make its presence felt. In time, when your body gets more cleansed of toxins, your tolerance level will increase.
For beginners, I usually suggest you start with a carrot and/or coconut water as the base. Add celery, cucumber, spinach, watercress, or lettuce, which are the easiest vegetables to drink. Ultimately, you want to aim to include more greens into your juices for its excellent healing properties. Include a slice of lemon when you juice greens to enhance the nutrients absorption rate and improve the juice taste. And of course, ginger and tumeric for their antiinflamatory powers.
Get creative, the combinations are endless! xx