The Benefits of Juicing

Fresh Juice! I love juicing. I feel like every cell in my body says thanks when I take the first sip.

Juice is  yet another controversial topic in the world of nutrition. Nutrition brings controversy because nature encourages diversity. Amen to that!

Juicing can be extremely healing; especially for those of us who forget that when eating, chewing precedes swallowing (hey there fast eaters!). The juicing process makes the nutrients of the vegetables and fruits readily available for absorption. Juicing (and blending) saves the body digestive energy, allowing more energy to be put towards healing and detoxification.

Especially with juicing greens, the separation of chlorophyll from its fibers will allow for easy assimilation of this green sunlight energy. Chlorophyll is the Fast Track to our main sources of life: oxygen and liquid sunlight.

Most store bought juices (unless otherwise noted) have been pasteurized and no longer contain the nutritional benefits of fresh juice. Almost all contain more sugar than nutrients.

We have to be careful with juicing to not have too much sugar. When juicing fruits and vegetables, all the fiber is removed. Nature is perfect; she packages the perfect ratio of fiber to sugar in our fruits and vegetables to keep our blood sugar levels somewhat stable. However removing the fiber (which is there to keep us full) can easily flood our system with too much sugar.  Beware breakfast orange juice drinker… You could be setting yourself up for a crash with sugar or caffeine cravings later in the day.

While we will benefit from juice’s high levels of readily available nutrients, eating solid foods is what will keep the digestive system strong as these nutrients  move more slowly through the digestive track. Eating fibrous vegetables gives the body time to break down and absorb the nutrients it might miss in the quick assimilation of juice.

It is also recommended to “chew” your juice when drinking in order to create some saliva, an important component to digestion.

The most important thing to be aware of when juicing is that you do not juice too much fruit or sweet root vegetables. I recommend fruit or sweet roots (like carrots) be no more than a third of your juice. This can be difficult because, admittedly, carrot juice is really delicious! Eventually you will use even less than a third, as you get more adventurous (you can juice most anything.) The sweet juices are great as a treat, but minimizing the sugar content will prove to be the healthiest way in the long run.
The greens are miracle workers but can sometimes be bitter. Lemons are great to add to every juice; the citric will neutralize the bitterness (not to mention the vitamin C!).

There are many juicers our there for purchase. If you are new to  juicing, cheaper juicers work quite well. Keep in mind that most basic juicers require you to drink your juice right after juicing. Not to worry- juicing and clean up takes me a total of 5(ish) minutes.

Or you could try juicing the old fashioned way… chimpanzees often chew fibrous foods to remove the juice before discarding the fiber, and gorillas juice by filling their mouths with leaves and fruit, using the mass of leaves to press the juice out of the fruit, then discarding the fiber. Personally, I’ll keep using the juicer.

Juice Bars Around Boston

Boston is not yet abundant in health food restaurants but there are unpasteurized juices in various locations:

JOOS: delivers juice to a depot near your home after you order it online. The product is organic and of very high quality, juiced fresh before delivery.

Prana Cafe: in Newton/ Watertown

Red Lentil: Watertown

Life Alive: Cambridge

Blue Shirt Cafe: Somerville

570 Market: South End

Trident Bookstore and Cafe: Boston

(Please share with the community if you know any other juice bars around Boston by commenting on this post.)

Juice Recipes From The Film 'Fat, Sick and Nearly Dead'

Apple-Pear
1 Apple
2 Pears
1 Piece Ginger (thumb sized)

Carrot-Kale Combo
1 Green Apple
3 Handfuls spinach
6-8 Kale Leaves
4 Large Carrots
1 Piece Ginger (thumb sized)

Green Lemonade
1 Green Apple
3 Handfuls Spinach
6-8 Kale Leaves
½ Cucumber
4 Celery Stalks
½ Lemon

All Green
Use as much greens as needed
Romaine Hearts
Kale or Collards
Spinach
2 Handfuls Parsley
2-3 Celery Stalks
½ Lemon
1 Piece Ginger (thumb sized)

Apple-Beet-Carrot
1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
Spinach / Kale – (optional)

Spinach-Fennel-Cucumber
1 Fennel Bulb
1 Cucumber
2-3 Celery Stalks
Loads of Spinach

Mean Green
1 Bulk of kale
4 Stalks of celery
1 Cucumber
2 granny smith apples
½ lemon
Ginger root (thumb sized)