10 Great Juicing Tips
I have compiled a list of the top 10 juicing tips I follow when making my own juicer recipes at home. These tips are aimed at providing the highest quality, most nutritious and healthy of juices but not necessarily aimed at making the tastiest of juices. So if nutrition is your highest goal in juicing then read on :-)
Juicing Tip #1
Go organic. A non-organic fruit or vegetable cannot in anyway compare to the quality of organic produce - in fact they are not even close. Studies show that the nutritional profile of organic produce is always better than its non-organic counterparts, sometimes drastically so. The intensely farmed soils of non-organic produce are lacking in many nutrients that would otherwise be found in healthy organic soils. Non-organic farming methods simply load up the soils with the basics that are needed to squeeze out produce and don't give the soil a chance to recover and recuperate. So for the highest quality and quantity of nutrition, go organic!
There is also a health hazard of juicing (or eating) non-organic produce other than less nutrition - pesticides. Some pesticides are even made with toxic heavy metals like arsenic and lead and they all contain harmful chemicals, some of which are carcinogenic.
So there are two great reasons that we should eat organic as much as we can!
Pesticides Health Effects
Juicing Tip #2
Peel Non-organic Produce. Organic produce may not always be available or affordable. So there is one main way we can cut down on the amount of pesticides that make it into our juicing recipes and that is to peel produce. Because pesticides are sprayed onto fruits and vegetables the skin is where most of them are. Simply washing will remove some pesticides but even more of them are embedded in the skins and only peeling will suffice. Unfortunately some of the pesticides get absorbed into the main pulp and body of fruits and vegetables too, but peeling will eliminate the majority of them.
Juicing Tip #3
Drink Them Fresh. Time is of the essence when it comes to freshly made juice. Once juiced, fruits and vegetables lose their protective outer skin and are now open to oxidation. Oxidation will begin destroying nutrients, so ideally we need to drink them right away. Vitamin C, enzymes and phytochemicals are especially sensitive to oxidation. If for some reason you cant drink the juice right away then store them in an air tight container to minimize oxidative damage. There are even devices you can buy that suck out the excess air in containers that are really helpful.
Juicing Tip #4
Avoid Juicing Fruits With Low Water Content. Bananas and avocados are the two main fruits that are pretty dense and very low in water content. Such fruits do a lot better in the blender. If you really want to have these fruits in your juices then blend them first and then add other juice to them. Trust me - juicing them is no fun! They clog up your juicing machine and you need a million of them to get one juice.
Juicing Tip #5
Don't Mix Fruits and Vegetables. When it comes to food combining fruits and vegetables don't mix so well in the digestion. They require different enzymes to be broken down and these enzymes will compete with each other to get the job done. This will lower the bio-availability of the juice you are drinking and therefore make it less nutritious, clearly the opposite of what we are trying to achieve! Apples are the one exception, they have a neutral effect and mix fine with vegetables. This is one of the main reasons apples are often added to green juices to sweeten them rather than other kinds of fruits.
Juicing Tip #6
When To Drink? There are times in the day when we will benefit more from the nutrition a juice provides than others. These times are first thing in the morning, between meals or as a entrée to a meal. First thing in the morning on an empty stomach is prime time because we can be assured that there is nothing else in the digestion for the juice to compete with. A juice taken alone is estimated to be digested and its nutrition completely absorbed into the blood stream within 30 minutes. This is also beneficial for helping to detoxify the body. The lack of fiber in juice creates a drink that needs very little digestion and does not tax the digestive organs such as the liver. These lives the liver free to use the nutrition delivered by juices for detoxifying purposes rather then aiding in digestive metabolic processes
Juicing Tip #7
Juice The Skins And Peels. There are exceptions to this rule as described in Juicing Tip #2. Also avoid juicing the skins of oranges and grapefruits. They contain a substance that is indigestible and harmful in large quantities. Other than this peels and skins are fair game because they are loaded with antioxidants. Most of the flavonoids in apples for example are located in the skins and not so much the pulp of the fruit. So where it makes sense (and you can handle the taste) adding in the peels or skins will only improve the overall nutritional profile of your juice.
Juicing Tip #8
Are You Taking The Pith. The pith (the white stuff between the peel and the pulp) and other white membranes of citrus fruit are a great source of nutrition. The pith is loaded with bio-flavonoids and actually contains as much vitamin C as the main pulp of the fruit. Although we should not juice orange and grapefruit peels we would do well to include as much of the pith in the juice as possible as this is not harmful to us.
Juicing Tip #9
Juice Tops and Stems. Just like the peel and skins of fruits and vegetables the tops are also nutritious. Actually tops (also referred to as leaves or greens) can be even more nutritious than the actual vegetable it grow on. Beet greens for example are extremely nutrient dense and should be juiced along with the beet. However there are a few exceptions - carrot and rhubarb tops contain substances that are mildly toxic to us.
Juicing tip #10
Juice Every Day. Even twice a day :-)
- Best Juicer
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