The benefits of juicing.
Date: 6/11/2007 1:30:11 AM ( 13 y ) ... viewed 1618 times
As I prepare to come off this current cleanse, I am getting ready to do a couple of weeks of juicing. I've juiced after all three of my previous cleanses, and this time will be no exception. I do supplement with other foods while juicing, but the majority of my caloric intake will be from fruit and vegetable juices.
We all know that we should be eating more fruits and vegetables. Beyond the obvious nutritional value of a diet high in fruit and vegetables, researchers are finding that the phytochemicals in plants hold the keys to preventing some of our most deadly diseases, such as cancer and heart disease. Yet, there are probably few of us that actually consume the recommended five servings of fruit and three servings of vegetables a day.
Fruits and vegetables are mostly made of juice and fiber. Juice extracted from a juicer, is separated from the fiber of the plant, eliminating a digestive process. So, if consumed right away, this juice contains 95% of the food value of the fruit or vegetable. The nutrients from such juices are quickly assimilated by your body; estimated to be within twenty to thirty minutes of drinking that juice.
Fresh juices are also a tremendous source of enzymes, which are essential for digestion and absorption of food. Enzymes are easily destroyed by the heat from cooking, so fresh, raw juice is the perfect way to consume these important nutrients. Two glasses of live juice a day is a great way of maintaining health, go for four if you're recovering from an illness.
In doing your own juice, whenever possible buy organically grown produce. That way you can leave the skin on most fruit and vegetables. Some exceptions, of course, are citrus fruits and pineapple, among others. You can also leave most stems, leaves and seeds intact. Thus, juicing allow you to consume almost all of the plant and reap its benefits in a delicious, refreshing way.
For more information visit Juicingbook.com
Peace and happiness
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