Making fresh vegetable juice at home is the best way to improve your health. Vegetables have superior nutrition, are relatively inexpensive compared to supplements, balance the body’s pH levels, and help in detoxification and cleansing.
Juicing has become easier and more efficient with newer models of juicing machines. There are centrifugal models, that spin the vegetable pulp to extract the juice, and masticating ones, that grind the vegetables. Juicers can be manual or electrically powered, with lower RPM models producing less foam on the finished beverage. Citrus fruits and wheat grass are examples of produce that is not processed by every juicer, so check the specifications of different models.
Speaking of sugars, carrots and beets are high-sugar vegetables which are also rich in nutrients. You may use them copiously if blood sugar is not a problem, or limit the amount if you want a balanced product. Their nutrient content is high, and carrots at least are readily available in organic brands which are not prohibitively expensive.
Choose your vegetables wisely, both in how they are grown and how fresh they are, and work up to using a full variety. Carrots, celery, and cucumber are good to start with, being readily available, not too expensive, mild in flavor, and yielding a good amount of juice. Add leafy green lettuce next, followed by the most valuable of all, the dark, bitter greens like kale and collards. You can mix and match for taste and color, but educate yourself on the nutritional benefits of each veggie.
Be careful of cilantro, since it has great cleansing properties and may cause you to detoxify too fast. Then you feel like you have a minor case of ‘flu. Use it, but start slow and work up. Parsley is fun to use in juicing; it gives a good color, pleasant taste, and dense nutrition. It is known to be a mild diuretic as well.
Freshness is the key word in this discussion, and the reason you should have a juicer at home. Once the vegetable is picked, it begins to lose nutritional content, and the loss is even more rapid when the vegetable is juiced. Exposure to heat and air destroy vitamins and other properties, so choose a type of juicer that is manual or works at a low RPM rate, to produce little or no heat. Drink the juice at once to get the optimum health benefits, or refrigerate in a full, air-tight glass jar and use it as soon as you can.
There are many types of juicer that can give you high-quality, fresh vegetable juice. Compare the brands for ease of operation, amount of juice produced per pound of vegetables, nutrient protection, and ease of cleaning.
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