Because juicing removes the fibers from the fruits and veggies, it is easier on the digestive system and more live nutrients are able to make it into the bloodstream.
It is best to drink the juice fresh right away. Every minute it sits, the nutrients oxidize and are lost for good. It is also best to stick with organic ingredients if at all possible and only put your fresh vegetable juice in a glass.
Fresh juices have several benefits such as:
- They are power packed with nutrition
- Green juices are loaded with chlorophyll, which oxygenate your body
- Juices build a stronger Immune System, i.e. healthier hair, skin and nails and give you more energy
- It is anti-aging
- Improves bone and joint function.
One of the most powerful life-giving substances on the planet is chlorophyll. This is the pigment that gives green foods their color. Chlorophyll is the major factor in the photosynthetic process which allows plants to obtain energy from light by converting the sun’s rays into chemical energy.
The chlorophyll content is a major indicator of the health attributes of any given plant. Chlorophyll rich foods have a very deep green and are extraordinarily useful in building new blood cells and purifying the body from cancer and radiation. Chlorophyll also assists in wound healing, intestinal regularity, detoxification, and deodorization of the body.
You want to make sure you have some of the best chlorophyll rich dark greens in your juice. This includes spinach, collard greens, kale and parsley.
You should use also other vegetables and fruits that are available year round like green apples, cucumbers, celery, lemons and limes. These make juice that is low in sugar and rich in nutrients.
You can also add dandelion, cilantro, parsley, bok choy, spinach, kale, broccoli, ginger, etc.
It would be advisable not to add more than 1 small apple or more than 4-5 carrots at a time to keep sugar to a minimum. Anytime you are juicing higher sugar items always be sure to add in a whole lemon or lime. The citric acid will lower the glycemic impact and reduce the inflammatory component of the sugar.
The following is a list of best hydrating, dark leafy vegetables and fruits to juice:
Bok Choy: This is a water rich cruciferous vegetable that contains over 70 different phenolic anti-oxidants and major electrolytes. One of the most powerful phenolic compounds in bok choy is hydroxycinnamic acids which are referred to in the literature as “chain breaking” anti-oxidants due to its way of scavenging free radicals. This is why bok choy is being studied for its cancer prevention ability.
Celery: Celery is rich in water and electrolytes such as potassium and sodium and thetrace mineral silica. Celery also contains unique antioxidant phenols called dihydrostilbenoids that are similar to resveratrol. Celery has a very strong alkalizing effect on the body and is a great base for juicing.
Cucumbers: Cucumbers are loaded with the mineral silica, which is an essential component for healthy connective tissue (muscles, ligaments, cartilage, bone, & skin). It is also full of ionic potassium, magnesium, & vitamin C which give it a powerful alkalizing effect within the body. Additionally, cucumbers are particularly rich in fluids that hydrate the skin, joints, and tissues.
Grasses: Grasses are baby sprouted baby plants from organic seeds, which are grown in homes, at low cost and in a short space, who are ready to consume 2 or 10 days and are highly nutritious and full of energy. These indoor crops have interesting characteristics: they do not require a special time, are organic, do not require pesticides because they fail to be attacked by any plague nor fertilizers because its size powers its own nutrients, their nutritional values rise between 100% and 1000 %. This includes wheat grass, barley, and oat-grass among others.
They are best juiced alone and without other veggies mixed in.
Cows can live an extremely healthy and long life surviving solely on these cereal grasses. Humans cannot digest the tough fibers and the only way to really consume these is through juicing. These grasses are some of the absolute richest sources of blood cleansing chlorophyll. They also contain tons of carotenoid anti-oxidants, key methylating agents such as magnesium, B2, B6 and folate.
Green Apples: Green apples contain less sugar and more acetic acid than red apples. The acid itself is a natural anti-septic and improves the function of the liver, gall bladder, stomach and intestines. This is the same acid that is the major component of apple cider vinegar. Green apples also have a strong alkalizing effect on the body and contain a unique anti-oxidant procydin that has anti-cancer benefits.
Kale: Some of the hottest nutrients present in kale include the glucosinolates and methyl cysteine sulfoxides. These super-nutrients help to activate detoxifying enzymes in the liver that play an important role in neutralizing carcinogenic substances. One such glucosinolate and sulfuraphane, is formed when kale is either chopped or chewed. Sulfuraphane has been shown to alter the genetic expression of the liver allowing to more effectively use its detoxification enzymes.
Lemons & Limes: These sour citrus fruits are rich in vitamin C and vitamin P otherwise called citrus bioflavonoids. Studies have shown that vitamin P enhances the anti-oxidant capability of vitamin C. These bioflavonoids also improve capillary permeability and overall blood flow. This is especially important for oxygenating tissues and maintaining normal blood pressure. These anti-oxidants have also been shown to reduce swelling and edema. The citric acid in the lemon/lime also is a natural anti-septic that reduces unwanted microbes in the body. The citric acid, vitamin C, bioflavonoids and rich electrolyte content in these fruits has a very strong alkalizing effect once it is metabolized in the body.
Spinach: Spinach is a powerful source of chlorophyll and glycoclycerolipids that protect the digestive tract from inflammatory damage. These glycoclycerolipids have powerful immune boosting and anti-cancer effects. Additionally, spinach is an important source of copper, zinc and selenium which boost immunity.
Watercress: Watercress is a fast-growing, aquatic or semi-aquatic perennial and one of the oldest known leaf vegetables consumed by humans. It has a significant amount of bioavailable B6, magnesium and folate and acts as a great digestive aid. It is also rich in chlorophyll and carotenoid anti-oxidants.
BITTER HERBS ARE ALSO VALUABLE FOR JUICING
Bitter herbs are not the tastiest but they are outstanding for our health. These herbs help produce digestive enzymes and improve liver and gallbladder function as well as anything.
Bitter herbs are good for the liver. They are also good for cleansing the blood, digestive system, kidneys and urinary tracts.
Bitter herbs are divided into two major categories: cholagogues, which increase the flow of bile, and hepatoprotectants which repair and protect the liver from overexposure to toxins. The cholagogues include dandelion root, parsley, burdock root, artichoke, ginger and goldenseal. While hepatoprotectants include turmeric and milk thistle.
Be sure to include some of these bitters in your juicing schedule.
Coriander/Cilantro: This is a powerful heavy metal detoxifier. This is due to its strong array of phytonutrients and chlorophyll. This is extremely good for blood, liver and kidney purification. Be sure to utilize cilantro in your juices to help pull out heavy metals like aluminum, mercury and nickel.
Dandelion: This is rich in vitamin C and bioflavonoids. They are also very high in highly absorbable methylating agents such as vitamin B2, B6 and folate. Rich in minerals such as potassium, iron and zinc, it releases excess fluid out of the body detoxifying the kidney and liver. Dandelions support digestion, reduce swelling and inflammation, and treat jaundice, edema, gout, eczema and acne.
Ginger: Ginger is classified as a carminative (reducing intestinal gas) and an intestinal spasmolytic (soothes intestinal tract) while inducing gut motility. Ginger is known to reduce fever related nausea, motion sickness, and feelings of “morning sickness.” Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats.
Milk Thistle: Milk thistle was used by medical herbalists in the late nineteenth century to treat varicose veins and liver, spleen and kidney disorders. Today, it is primarily used to improve the function of the liver, kidneys and gastrointestinal system. Many individuals have seen dramatic improvement using milk thistle for health issues such as psoriasis, menstrual problems, jaundice and poor circulation.
Parsley: Parsley is super rich in chlorophyll and also
contains about three times the amount of vitamin C by volume as an orange. Vitamin C is extremely important for healthy immune function and youthful skin & joints. Additionally, it contains carotenoid anti-oxidants lutein and zeaxanthin which enhance eye function and help the body neutralize damage from UV radiation.
Turmeric: The orange Asian herb turmeric has been traditionally used for centuries by Ayurveda and Chinese medicine. Curcumin is the most powerful active anti-inflammatory compound within turmeric. Curcumin has been shown to detoxify the liver, boost glutathione levels and be a powerful suppressor of chronic inflammatory mediated disease processes.
There are endless combinations of juices you can make and they all really depend upon what is available where you live. It may be challenging for you to find some of the above mentioned herbs and vegetables so you have to go with what you can get. Be sure to check out local farmers markets where you may have access to fresh veggies you have trouble finding in your health food stores.