Juicing is a fast and simple way to consume daily recommended amounts of fruits and vegetables. The
Canada Food Guide recommends 7-8 servings per day for women ages 19-50, and 8-10 for men of the same age.
In
The Juicing Bible by Pat Crocker she outlines the benefits of juicing which I have summarized below:
Easy Assimilation: In whole fruits and vegetables some enzymes, photochemicals, vitamins, and minerals and trapped in indigestible fiber and cannot be assimilated by the body. Once separated from the cellulose in the pulp, the nutrients can be absorbed by the body in 15 minutes instead of the usual hour it takes for digestion. This saves the body energy usually used for digestion and allows it to rest while detoxifying, before or after physical activity, or while recovering from an illness.
Water Supply: Our cells are made mostly of water which is required for proper bodily function. Raw juice--unlike coffee, soft drinks, and alcohol--replenishes lost fluid and provides the necessary vitamins, minerals, enzymes, and photochemicals. It also promotes the alkalinity (proper pH) of body fluids aiding immune and metabolic function.
Cleansing Action: Because the fiber is removed, raw juice has a laxative effect that helps rid the body of toxins. Detoxifying will allow your body to function more efficiently which is good for your mind and mood as well. A body that is running efficiently and fueled by a balanced diet will maintain its natural weight.
Antioxidents: Herbs, fruits, and vegetables are high in antioxidents which counteract cellular damage, aging, and susceptibility to cancers. According to the United States Department of Agriculture (USDA) the top antioxident fruits are acai, pomegranate, bluberry, cranberry, blackberry, prune, raspberry, strawberry, red delicious apple, sweet cherry, and black plum. The top antioxident vegetables are red bean, red kidney bean, pinto bean, artichoke heart, russet potato, black bean, and kale.
Natural Sugars: The sugars in fruits and vegetables are accompanied by nutrients not found in refined sugars. They deliver the same energy but without the chemicals and fats found in pastries, candy, and pop.
Chlorophyll: Chlorophyll (green pigments in plants that assist in photosynthesis) have a unique structure that enhances the body's ability to produce hemoglobin, which functions primarily to deliver oxygen to cells.
The book goes on to discuss the benefits of pulping in which the fruit or vegetable is pitted, peeled, cut into smaller pieces and combined with other ingredients in a blender. The solids are liquefied and become drinkable. The process they are describing is, of course, how we make smoothies!
Many of the same benefits of juicing apply to pulping. It rehydrates, antioxidizes, and provides the body with natural sugars and, if greens are used, chlorophyll. The major difference between juicing and pulping is fiber.
Full of Fiber: Fruits and vegetables contain fiber in the form of cellulose, pectin, lignin, and hemicellulose. Combined, these fibers slow the absorption of food which increases the amount of nutrients extracted. Fiber is also essential in lowering cholesterol, reducing the risk of heart disease, eliminating toxins and carcinogens, and helping to prevent gallstones, hemorrhoids, varicose veins, constipation, colitis, and potentially colon cancer.
More Cleansing Action: Fiber in pulped juices cleanses the body differently than extracted juices. In addition to giving you a more full feeling it also adds bulk to fecal matter facilitating its rapid elimination through the colon. Essentially, it keeps you regular.
Considering the health benefits of juices and smoothies it's hard not to want them. Come try one of our favorites at Alpha Beet then you don't have to clean your own juicer/blender. Let us put some colour into your February.
Liz
Blogger and Smoothie Slurper