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The Benefits of Juicing

by Pat Crocker

The Benefits of Juicing

Juicing requires that fruit or vegetables be squeezed or shredded and spun using a machine to separate the liquid from solids. Usually the solids are discarded or recycled into soups or stews.

Easy assimilation

• In whole fruits and vegetables (or even in drinks that contain pulp), some enzymes, phytochemicals, vitamins A, C and E — along with minerals like iron, copper, potassium, sodium, iodine and magnesium — are trapped in the indigestible fiber and cannot be assimilated by the body. But once “liberated” from the cellulose in the pulp, those nutrients can be taken into
the cells of the body within 15 minutes (as compared to the hour or more it takes for nutrients to be assimilated from food or drinks with the pulp intact). This saves the energy required for digestion and allows the body to rest while detoxifying or cleansing, before or after physical activity, or while recovering from an illness.

Water supply

• Our cells consist mostly of water, which is essential to their proper function. That’s why we require at least 8 glasses of water a day. Raw juice — unlike coffee, soft drinks and alcohol (which take water from the body in order to metabolize) — supplies the water you need to replenish lost fluid, while providing all the necessary vitamins, minerals, enzymes and phytochemicals. In addition, juices promote the alkalinity of body fluids, which is vital for proper immune and metabolic function.

Cleansing action

• Because the fiber is removed by extraction, raw juice has a laxative effect (more evident in fruit juices), which helps to rid the body of toxins. Detoxifying the system and cleansing the digestive tract and colon helps clear the mind and balance your moods. Cleansing also causes your metabolism to become more efficient and, if a whole-food diet is followed, the body will revert to its natural weight.

The spark of life

• The living “green power” that is present in all living plants is available to the body when raw fresh juices are consumed. This “life force” is a natural, vital quality that is lost in processing and when fruit and vegetables are stored.

Antioxidants

• Herbs, fruits and vegetables are high in antioxidants, which counteract the free radicals that can cause cellular damage, aging and susceptibility to cancers. See pages 110 and 122 for a list of the top antioxidant fruits and vegetables.

Natural sugars

• The sugars in fruits and vegetables come bundled with the goodness of vitamins, minerals, enzymes and other phytochemicals that aren’t found in refined sugar. They deliver the same energy as pastries, candy and soft drinks, but without the chemicals and fat.

Chlorophyll

• Found only in plants, chlorophyll has a unique structure that allows it to enhance the body’s ability to produce hemoglobin, which in turn enhances the delivery of oxygen to cells.

 

Get more info like this in The Juicing Bible, 2nd Ed

Pat Crocker

9780778801818

Juicing recipe for Granate Berry Digestive Juice