Juicing Basics

Fruits and Vegetables play an important role in our development. We all know the nutrients fresh foods provide being in a raw food state. With all the quick bite meals and on the run families, many of us lack the vitamins and minerals our bodies need to produce optimal health. Our focus is to provide you with juicing information so you may start the path to living healthier.

Juicing is an excellent way to provide the body with large quantities of raw foods. The foods that we eat on a regular basis provide our bodies with some of the nutritional benefits we need. Juicing is capable of giving your body extra nutrients with out destroying all the enzymatic qualities of the foods.

One of the key factors of juicing is the ability of the natural enzymes in the vegetables and fruits to assist the body. Enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 114 degrees, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice.

Thousands of other people are juicing fruits and vegetables themselves. With an investment of few hundred dollars, anyone can set up their own in-home juice bar. Then, with a little patience, time and perseverance, it's possible to make fresh juice a regular part of your daily diet.

Since plants produce phytochemical, there are many benefits to juicing that include breast cancer, cancer of the colon, esophagus, stomach, lungs, ovaries, and rectum – pick and ailment these days, it seems, and researchers somewhere are searching for chemicals in plants that will prevent them, or offer a cure.  These plant chemicals, known as phytochemicals, are the cutting edge of nutritional research because they hold the keys to preventing some of our most deadly diseases, such as cancer and heart disease, as well as some of our most common, like asthma, arthritis, and allergies.

The phytochemicals that researchers have uncovered are changing the way we think about food, especially fruits and vegetables. for example, broccoli contains a substance that may prevent – even cure – breast cancer. Citrus fruits have substances that make it easier for your body to remove carcinogens, thus decreasing the chance of contracting cancer. Grapes contain a phytochemical that appears to protect each cells' DNA from damage. Similarly, a number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing substances. The list goes on and on: bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are but a few of the vegetables that appear to have cancer-preventing phytochemicals.

In addition, fruit and vegetable juices are good sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of vitamin C. Carrot juice contains large quantities of vitamin A, in the form of beta carotene. A number of green juices are a good source of vitamin E. Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion.