Daily vegetable juicing is an amazing weapon you have against aging and disease. You can dramatically increase your intake of antioxidants and natural enzymes by juicing a variety of fresh fruit and vegetables every day. You can get great health benefits from vegetable juicing.
Shocking statistics reveal that most people don’t eat any where near the recommended 5 portions of fruit and vegetables a day. They eat too much of the wrong foods and too little of the right foods on a regular basis. What you consume on a regular basis has the most enormous impact on your health.
Although juicing is no substitute for eating the whole vegetable it can work wonders for your health. They are great for alkalizing the body and have a great health building effect. Organic vegetables are loaded with chlorophyll, minerals, vitamins and amino acids. It’s a great way to pack tremendous amounts of nutrients into your body that are free of pesticides, preservatives and other toxins.
With years of less than healthy eating many people have compromised digestion. Vegetable juices need very little digestion and are are rapidly taken up by the blood which carries the nutrients around the body nourishing and revitalizing your cells.
Naturopaths and other healers have been using various form of juicing as the basis of healing regimes for many hundreds of years. Their patients recovered from all manner of diseases including cancer when they were put on a diet that consisted largely of fresh juices.
There is such a huge selection of juices in the supermarkets you might wonder why you should go to the bother of making your own. Ready made juices are probably better than no juices at all but you won’t get the benefits of all the enzymes and nutrients that are in fresh juices.
If you don’t drink juices within a couple of hours of making they start to lose vitality and nutrients. Enzyme activity starts to reduce the longer the juice is left to stand. Many commercially made juices are pasteurised or sterilized to give them a longer shelf life. Fresh food has a “life force” that is not present in processed or stored food.
Chlorophyll is the magic substance in green vegetables. It is very similar to the “heme” of hemoglobin in human blood and is said to be the “blood” of plants. It carries oxygen around the body which helps cleanse it. Chlorophyll helps to strengthen cells and removes toxic, synthetic chemicals and heavy metals.
Green juices have a certain flavor that might take a bit of getting used to but it is easy enough to remedy. Adding an organic apple or a few organic seedless grapes will transform the taste. Children love them made with enough strawberries or raspberries to make the drink red. Add some stevia, a natural sweetener, if absolutely necessary.
Use the milder tasting green leaves like red leaf lettuce, green leaf lettuce, Romaine lettuce, Lamb’s quarters or Escarole to begin with. Try juicing celery and cucumber too. Add watercress or arugula (rocket) to give it a bit of pep.
Then experiment with green cabbage leaves, Chinese cabbage, Bok choy, spinach, parsley or cilantro (fresh coriander). Once you get used to the flavor you can try more bitter leaves like Collard greens, Kale, Mustard and turnip greens Give them a zing with freshly grated root ginger, garlic and radish.
Carrot juice and beet juice have become favorites because of their sweetness but they can raise blood sugar quickly enough to trigger an insulin response. This can lead to health problems so it’s best to avoid these on a regular basis.
Health isn’t something that can be turned on or off overnight. It’s what you consume every day that counts. Get vegetable juicing and feel the difference.