42 Interesting Facts About Raw food Juices : Weight Loss Diet with Vegetables. • Eating 6 large carrots is equivalent to drinking 8 ounces of carrot juice.[2] • Because carrot greens, rhubarb greens, or the peels of oranges and grapefruit contain toxic substances, these greens and skins should not be juiced. However, the pithy white part of citrus just underneath the skin is very nutritious. To benefit from this pith, grate the peel off oranges and grapefruits instead of peeling.[1] • Good quality juicers can run anywhere from $100-$500. The most expensive juicer is the original Norwalk hydraulic press juicer for $2,495.[3] • Depending on cooking temperature and time, vitamins, antioxidants, and phytonutrients are lost in varying degrees while cooking. • While eating a plant-based diet is linked to lower risk of heart disease and cancer, there is not significant research linking the health benefits to juicing specifically.[6] Let your food be your medicine, and your medicine be your food. - Hippocrates • The skins of fruits such as kiwi and papaya should be removed prior to juicing, but the skins (peels) of lemons and limes may be left on.[1] • While all pits, such as plum pits and peach pits, should be removed before juicing, the seeds of citrus fruits, grapes, papaya, and melons may be put through the juicer.[1] • Form leafy veggies into a compact ball or roll before inserting them into the juicer’s feed chute to keep individual leaves from getting stuck between the juicer’s feed chute and the plunger that is used to push the food down.[1] • Juicing avocados and bananas produces a puree rather than a juice, so it is often more effective to blend them instead.[1] • For best juicing results, use fresh crisp, precooled vegetables. If you need to freeze fresh produce, use frozen produce within 2 to 3 months for best juice flavor.[6] For best results, drink your juice on an empty stomach, and make sure it’s as fresh as possible. • The softer the texture of a fruit or vegetable, the thicker the juice produced. Apricots, peaches, pears, melons, and strawberries are soft-textured fruits, so their juice is very thick. Many raw foodists combine these juices with thinner juices, such as carrot or apple.[1] • To make juice clear, filter juice through layers of cheesecloth or a nut milk bag. This will also remove any foam that forms during juicing. You may also strain the juice through a fine mesh strainer to reduce pulp and foam.[1] • Because enzyme degradation occurs almost immediately after juicing, most experts do not recommend storing homemade juice longer than 24 hours.[5] Celery leaves contain a high amount of vitamin A and C, potassium, sodium and sulfur • The leaves of celery are often bitter, so it is recommended to include them with other vegetables such as carrots or cucumbers, or a sweet fruit such as a green apple.[1] • Because homemade raw juice is not pasteurized, it is important to wash fruit and veggies thoroughly (even organic ones) and to drink raw juice immediately after it is made to minimize the risk of food-borne illness, such as E. coli and hepatitis. Additionally, the antioxidants and other phytonutrients start to break down almost immediately once they are exposed to light and air.[1] • Because juicing removes fiber from fruit and veggies, the body absorbs fructose sugar from fruit juice more easily, which can upset blood sugar levels. Because of this, many health professional encourage people to drink more veggie juices and to limit fruit juice to a glass a day.[8] • In a Department of Agriculture study, researchers analyzed 12 fruits and found that 90% of the antioxidant activity was in the juice rather than the fiber.[7] • A juicer is not a blender. A blender mixes/pulverizes instead of extracts. Specifically, blenders do not separate the juice from the fiber whereas juicers or juicing machines do.[1] • Raw food dieticians recommend drinking juiced raw vegetables immediately after they are prepared and on an empty stomach. They suggest waiting 10-15 minutes to eat after drinking 8-30 ounces. If you drink more than 30 ounces, they suggest waiting at least 45 minutes before eating. Drinking juice on an empty stomach helps the nutrients to be absorbed more quickly and efficiently.[1] • Juiced papaya is an excellent digestive aid. The fruit contains papain, an enzyme that helps digest proteins. Ginger, which helps relax the intestinal tract, and cabbage, which helps clean waste from the stomach and upper bowels, both provide additional digestive power.[4] • By eating a whole apple, you can get up to 15 times the amount of fiber of drinking juiced apples.[8] • Each ½ cup of fruit has about 60 calories, so 4-5 cups of juiced fruit has the equivalent of about 480-600 calories in each serving. In other words, portions still matter even when juicing. Juice can contain more calories than some sodas.[8]

• published: 12 Jun 2017
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