Top Juicing Tips
These juicing tips will help you get started and enjoy juicing for years to come:
To accomplish your goal of better health and nutrition you will want to juice a small amount regularly, daily, to reap the most benefit. Consume fresh juice within 20 minutes of preparing it as vitals nutrients are lost when juice is stored.
Acclimatise Your Taste Buds:
Take a gradual, step-wise approach to juicing and start with vegetables you enjoy. It's temptong to make sudden changes but one important juicing tip is to introduce your new diet slowly. The mildest vegetables to start with are carrot, cucumber and celery. Gradually add more healthy green vegetables. Add the most bitter greens last, such as cabbage. It is well worth the time it takes to develop a taste for certain juices.
Vary the Veg:
Don't just stick with one or two favorites, which limits the benefits you receive from juicing. Add new vegetables one at a time to give your body a chance to adjust. If your system cannot handle a certain raw vegetable, you will know which one is the culprit.
You won't be chewing, but there is a benefit in digestion as food mixes with the saliva in your mouth. Sip your juice slowly. This also prevents sugar rushing to your bloodstream when drinking fruit juices.
Consider the Juice a Meal:
An unusual juicing tip but one that isn't hard to do, when you consider how many servings went into making your juice. Consume the juice by itself, not with other foods, so the nutrients are quickly assimilated into your bloodstream.
Start with Small Amounts of Leafy Greens:
Don't try to juice massive amounts of leafy green vegetables as the taste is very strong. Make just a few ounces, with the balance a milder juice, such as cucumber and celery, or even a little spring water. A little carrot or apple can be used, but watch the sugar content.
Watch Out for Oxalic Acid:
If you are prone to kidney stones or have gout, rheumatoid arthritis, or osteoporosis, it is best to avoid, or use very little: Buckwheat, spinach, chard, beets, parsley, and rhubarb. Never combine these vegetables with broccoli, which is high in calcium, or consume foods high in calcium after juicing vegetables high in oxalic acid.
Where Does it Grow?:
Vegetables that grow above ground (broccoli, zucchini, lettuce, cucumber, etc.) are lower in sugar than those that grow in the ground (carrots, yams and beets). Use that as a guide to avoid a high sugar content.
Juice Fruits Sparingly:
Limit sugar by fruit juicing just occasionally. Be sure to include fruits high in flavonoids, such as white grapefruit, oranges and tangerines. A specially designed citrus juicer is the best method of extracting the juice from oranges, lemons, limes, tangerines and grapefruit.
Keep Fruits and Veggies Separate:
It's best not to mix fruit and vegetable juice together as they are digested differently. Combine a sweeter vegetable (carrot) with a bitter vegetable. An exception would be apple, used sparingly, with more bitter greens.
Let Color Be Your Guide:
Yellows, greens, purples, whites, reds. Try to include a variety from each color group for maximum benefit.
Purchase a Quality Juicer:
You should compare juicers and the features they offer, considering your budget, the frequency you will juice, and whether it will be used by a single person, or for multiple family members. Select a juicer that is durable, easy to clean, and that offers quiet performance.
So there you go, my top 12 juicing tips --- Oh, and don't forget to enjoy!