Juicing Tips

Juicing Tips

  1.  Consult a health professional first if you are pregnant, planning a pregnancy, are nursing, or have any illness before juicing or beginning a juicing program
  2.  Never swallow any medication with a juice. A juice affects the  absorption rate of certain medications.
  3.  Make sure that you still include an adequate amount of fiber in your diet, to compensate for the fiber lost during juicing.
  4.  A juice is not a meal replacement unless it is part of a juice detox program. A juice is be viewed as a meal enhancer or snack. Juicing is a natural vitamin source and needs to be consumed like a natural supplement.
  5.  Drink or serve juices within 15 minutes of juicing, for maximize flavor and highest nutrient content.  Absorption of and benefit from the juice is highest then. Juices nutrient content decreases rapidly when the juices are stored in the refrigerator for a few days.
  6. The best time to juice is within 20 mins before a complete meal, or between meals. Drinking juice on an empty stomach allows the vitamins and minerals in the juice to go straight to your bloodstream. Having fiber or a meal already in your stomach prevents your body from quickly absorbing the nutrients from the juice. A good general rule of thumb to follow is to wait at least 2 hours after a meal to drink a juice.
  7. When storing juices, refrigerate as soon as possible to decrease the nutrient loss. Store juices in an air tight container with no extra air space. Add extra filtered water to take up the extra air space or use a food saver to remove all air.
  8. To keep juices from discoloring during storage, add a few teaspoons of lemon juice.
  9. One pound of raw produce usually yields one cup (8 ounces) of juice. (The yield depends on the juicer)
  10. A 12-ounce glass of juice equals nearly an entire day’s serving in one glass.
  11. Pulp remaining in juice is normal and increases the juice’s flavor and nutritive value. You may always strain the juice with a strainer to further reduce pulp and foam.
  12. Swish around the juice in your mouth or move your jaw up and down for a couple of seconds before swallowing it to release saliva that has important digestive enzymes. The digestive enzymes are crucial in delivering key nutrients to your cells.
  13. Rotate the greens (kale, chard, spinach, mustard greens, collards, dandelion, arugula, etc.) in your juice each week to prevent build up of oxalic acid (which can affect the thyroid gland) which gives you a balanced amount of different vitamins and minerals for your body.
  14. Pre-wash the vegetables the night before, allows for faster juicing the following day and easier clean up
  15. When using fruits with hard inedible skins, such as mangoes, pineapple always peel before juicing.
  16. When using fruits with a hard core such as pineapple, always remove this before juicing.
  17. All fruits with pits, hard seeds or stones such as nectarines, peaches, mangoes, and apricots needs to be pitted or deseeded before juicing.
  18. Passionfruit pulp, kiwi fruit, and berries should be processed without removing seeds.
  19. Certain vegetables like beets, onions, and greens are more difficult to tolerate or metabolize. Start slowly and find the combinations that work for you. Beets are extremely potent. The same goes for some of the greens. Introduce these slowly and always combine these with other fruits and veggies to dilute their potency.
  20. Some of the best vegetables to juice are carrots, cucumbers, beets, tomatoes, zucchini squash, romaine lettuce, sprouts, celery and cabbage.
  21. Juicing avocados or bananas produces a purée and not a juice.
  22. Granny Smith apples have the least amount of sugar in them and they are the best types of apples to use since they are low on sugar.
  23. Form leafy vegetables into compact balls or rolls before inserting into the juicer’s feed chute.
  24. Juice the small fruits and vegetables first and work your way up to the larger more juicier fruits & vegetables such as cucumbers.
  25. Potato juice makes a great substitute for cornstarch or flour as a thickening agent in gravies and soups.
  26. Vegetable juice mixed with carrot juice will produce a sweeter vegetable flavor.
  27. The softer the texture of a fruit or vegetable, the thicker the juice produced.
  28. Apricots, peaches, pears, melons, and strawberries are soft textured fruits. The juice that’s extracted from these fruits is very thick. It is best to combine these fruits with produce thinner juices, such as carrots, apples.
  29. Beets, greens, parsley, spinach, and watercress yield very rich and thick juices. They are very strong-flavored and taste best when combined with other fruits and vegetables. Beets also work as sweeteners for greens. Beets are terrific blood purifiers that contain cancer inhibiting qualities. Beet skins are very bitter.
  30. Vegetables like carrots, beetroot, broccoli and zucchini do not combine well with fruit due to their high starch content
  31. Rolling the citrus fruit on a firm countertop before trying to juice it will breakdown the membranes around the capsules in the fruit’s flesh that hold in all the juice.
  32. Cilantro makes for a great addition to add to juices to help cleanse mercury and other heavy metals.
  33. Celery provides a considerable amount of juice inexpensively with other vegetable and fruit items.
  34. Kale tastes better when combined with beets, carrots, or an apple.
  35. Clean the juicer right away.
  36. Drink fruit heavy drinks in the morning.

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