I love juicing. So much so, that I actually think I could drink my body weight in cold pressed juice. As a health coach, juicing is one of the top practices I would love to see my clients adopt, as it is the ideal way to consume the recommended daily serving of vegetables, and is a fast track to an overall sense of wellbeing.
Why should you juice?
1. Nutrient Dense
Juicing eliminates all the fiber and pulp, leaving you with a glass of nutrient dense vitamins, minerals, and phytonutrients. Think of it as a shot of goodness that is instantly absorbed into your bloodstream. Store-bought juices do not offer the same benefits, because most of the nutrients are lost during the pasteurization process.
2. Health Benefits
Juicing improves your energy levels, digestion and mental clarity. You will also notice clearer skin, weight loss, an improved immune system, and an overall sense of feeling groovy.
Added bonus, juicing is alkalizing.
Juicing is an efficient use of your body’s energy, as it separates the fiber and pulp from produce, which gives your digestive system a break from processing all of the fiber and pulp. This is a good thing, because it gives your cells time to rest and repair.
It’s also an ideal way to get a variety of fruits and veggies into your diet.
Okay, so I get it. Juicing is awesome. But should I juice fruit or veggies?
If you only take one thing away from this article, please take away this:
You should juice your veggies and eat your fruits.
I mentioned earlier that juicing separates the fiber from the juice. This is a good thing in the case of veggies, but for fruits it is not. The fiber in fruits makes it possible for the body to process the high amounts of sugar found in fruits. Without the fiber, your body is getting a shot of sugar that is instantly absorbed, resulting in a spiked blood sugar level. You do not want this.
However, it is okay to juice a few low glycemic fruits to sweeten the taste of your veggie juice. The golden rule is 1 part fruit to 3 parts vegetable.An example would be an apple with celery, kale, lemon, beet, and ginger root (click HERE for a list of low glycemic fruits).
As for veggies to juice, think rainbow foods. I recommend as many dark green leafy vegetables as possible. Beets,carrots, cucumbers, broccoli stems, ginger root, and celery are excellent as well. Buy your produce fresh and juice within three days. A great way to keep your leafy greens fresh is to rinse right before consuming. Another trick is to line your refrigerator’s crisper drawer with paper towels to absorb excess moisture, which will keep them fresh longer.
What juicer should I use?
I recommend a cold press juicer because it lasts longer with enzymes staying active for up to 72 hours. Although more expensive, cold press juicers offer a higher juice yield (up to 35-50%), which ends up saving you money over the long run. Additionally, cold press juicers operate at a lower speed, which preserves more nutrients and enzymes. Another perk is that the juicing process is quiet.
I personally like Hurom juicers; they are the original and best slow juicer on the market hands down. Hurom juicers naturally press fruit and veggies without heat or friction, resulting in healthy, fresh juice that tastes divine. They are also durable enough to make nut milks, are 100% BPA free, and come with a 10-year warranty.
Of course, any kind of juicing is better than no juicing at all. So if the Hurom seems like too big of an investment right now, I suggest finding a juicer that fits into your current price range and starting out there (Williams- Sonoma has a good variety of juicers starting at US$100). Chances are you will become hooked and will want to step up your game in the long run.
Health Coach Jenna