Fresh Vegetable and Fruit Juice

Juicing is an excellent way to maximize the benefits of fruits and vegetables, with the benefits of live enzymes contained in them, but without the fiber (Bowden, 2007, p.255). The ability to absorb hundreds of nutrients, phytochemicals, phenols, antioxidants, and enzymes is enhanced (Bowden, 2007, p.256).

Homemade freshly squeezed juices are vitamin powerhouses. By using more low-sugar vegetables together with some carefully chosen fruits for flavor and additional nutrients, the natural sugar content can be lowered (Bowden, 2007, p.256).

One to two tablespoon of omega-3-rich fish oil or a whole egg can be added to the freshly made juice to make the nutrition more complete and absorbable, with a lower “glycemic load” (Bowden, 2007, p.256).

Use unpeeled fruits, like lemons, limes and oranges, as there are hundreds of valuable phytochemicals in their peels (Bowden, 2007, p.257).

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