Juicing vegetables saves time in that you don’t have to spend the bulk of your time chewing all those vegetables to get the nutrients you need. You just simply drink them down in a matter of minutes. Vegetable juice makes it easier for your body to absorb all the available nutrients of the vegetables, a process that practically pre-digests the vegetables. The nutrients of the vegetables go into your body not down the toilet compared to chewing your vegetables. Vegetable juice is very perishable, and it’s best that you drink the juice right after juicing your vegetables. The longer you delay the fewer nutrients available in the juice. However, sometimes you need to juice vegetables beforehand. In that case, store your juice properly up to 24 hours to control the nutritional loss. Airtight opaque containers work best to prevent light from getting into the container. Make sure you fill the container to the top to prevent air from getting in the container. Take into account that air oxidizes juice and the light removes the nutrients from the juice. Then, make sure you place the container in the refrigerator.
Some vegetables are better to juice than others. You might think that carrots and beets are the best vegetables to juice, not so. Carrots and beets both contain very high sugar levels. That is not good because, similar to fruit juices, they raise the body’s insulin levels. For nutritional value, the best vegetables to juice are the green leafy vegetables. However, your taste buds and stomach will most likely reject them at first. So, start with more tolerable vegetables such as cucumbers, fennel and celery. They are a great combination for taste and digestion. When you feel comfortable with this combination, then start adding healthier vegetables like lettuce, kale, spinach and cabbage. You can even try adding a little cilantro or parsley.
Knowing how to properly juice vegetables is very important for a successful process and for a flavorful drink to keep you strong and healthy. Green leafy and root vegetables remain fresh for juicing if used inside two days, after getting them ready when they are stored properly. To begin, the leafy vegetables need to be cleaned. The most effective way is soaking them in filter water, as a result all the grit sinks to the bottom of the sink. Then, you remove the leaves, clean the sink and soak them one more time in filter water. After the second soak, you want to check for grit to make certain all of it has been removed. When you juice root vegetables, you need to use a vegetable scrubber and elbow strength to get all the grimy stuff off the root. Once the vegetables are clean, cut them into sizes that fit the juicer. If you are juicing chard, you need to separate the leaves from the stalk prior to juicing. The same goes for spinach that has a lot of extra stalk. Once the vegetables are prepared, place them in an airtight container and store them in the refrigerator for your next juicing experience.
Enjoy the pleasure of vegetable juice, as your body absorbs all the available nutrients of the vegetables. Your body will become stronger and healthier.