Juicing is separating the juice of a fruit or vegetable from its fiber. It is a means of receiving optimal nutritional benefit from the fruits and vegetables we eat. Although there is value in eating raw fruits and vegetables, juicing provides a means to ensure that we are able to ingest and absorb the maximal amount of nutrients available.
Studies show that juice can provide most of the basics of human nutrition, including carbohydrates, proteins, fats, vitamins, and minerals, as well as phytochemicals and enzymes. Phytochemicals are simply plant chemicals that are thought to be essential to health. They have been found by the American Dietetic Association to be beneficial in at least four of the leading causes of death—cardiac disease, diabetes, hypertension, and cancer. Enzymes are essential for the thousands of chemical reactions that occur throughout the body—the production of energy at the cellular level, the facilitation of digestion, the absorption of digested nutrients, and the rebuilding and replenishing of all that the body requires for metabolism to occur.
How healthy is juicing? According to the U.S. Department of Agriculture, three raw carrots (216 g, or a little less than one half pound) contain about 2 g of protein, 21 g of carbohydrates, 60 mg of calcium, 1 mg of iron, 696 mg of potassium, 22,026 International Units (IUs) of vitamin A in the form of betacarotene, 19 mg of vitamin C, 30 mcg of folate, and traces of many more vitamins and minerals.
Dr. Norman W. Walker (1981) explains that a diet without fresh, raw vegetable juices is deficient. This is because when raw vegetables are eaten instead of juices, a large amount of them is used as energy during the digestion and absorption processes. Juices are ingested and assimilated within 15 minutes and this enables the nutrients to be used almost in their entirety for the nourishment of the cells. In 1976, he said, “Juices are very liquid food, mostly organic water of the finest quality with nourishing atoms and molecules in comparatively microscopic volume. It is the microscopic volume for which the cells and tissues are starved!”
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- Helps maintain whole-body health
- Helps maintain a healthy immune system
- Provides increased energy
- Benefits of juicing without