Vegetable juicing has been around for many years, and Jack and Elaine LaLanne are living proof of the health and longevity juicing provides the human body.
At 96 and 84 years of age respectively, both are still going strong. Why juice your fruits and vegetables instead of simply eating them? The answer is that juicing releases enzymes and makes them more readily available to the body due to the fast absorption of micro nutrients.
This in turn, greatly increases the immune system. Juicing also provides more than the daily requirement of vegetables, because several go into making a full glass. Some nutritionists have advised that when juicing you miss out on much needed fiber, but actually, the fiber can easily be added to the glass before drinking it down. One nutritious glass of fiber rich vegetables will increase overall energy and create a sense of well being immediately.
The positive aspects of juicing vegetables always outweigh the benefits of eating them raw or cooked. Heating destroys the enzymes needed to digest food properly. Raw juice is going to win the nutritional prize each and every time in comparison to canned vegetables. The pasteurization has effectively destroyed the enzymes, and softened the vegetables so much most barely resemble their raw state. The pasteurization has caused the over processed vegetable to become an inferior serving of vegetables with very minimal nutritional value.
Before you plan to juice, remember that fresh is always best, so it’s not a good idea to make up a batch and refrigerate for later use.unless you are using a dark canister to keep the enzymes intact. Enzymes are fragile and must be absorbed at their freshest level. Juicing a glass right before drinking is the optimal way to get your vitamins, enzymes, and minerals inside you where they belong. Some compatible vegetables for juicing to consider are spinach, red leaf lettuce, romaine, parsley, celery, half an apple to sweeten the juice, or carrots or beets.
Choose the type of nutritional vegetables by using the color rule. The richer the color, the more antioxidants and enzymes they will contain. Fruit juice, although very sweet, is not conducive to good health, because it tends to raise insulin levels, so be sure to juice fresh salad greens and vegetables instead, and add a small amount of fruit when necessary to sweeten the juice a little.
Another great additive to vegetable juicing is unrefined coconut oil. Coconut oil is a medium fatty chain acid that is used for energy by the body immediately after consuming. None is ever stored as fat. You may also vary your fats and add extra virgin olive oil, grape seed oil, fish oil, and evening of primrose oil.
You only need add one tablespoon full of oil to your juice to get maximum benefits. Remember, to retain health and increase longevity, juicing is the best method by which to reach these goals.
