Juicing Vegetables

Juicing vegetables keeps time with our lifestyles today 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.