(NaturalNews) Juicing, the act of liquefying fruits or vegetables via a juicing machine or blender, has become very popular over the past few years. Thanks to juicing advocates such as Jay Kordich, millions are continually deciding to give juicing a chance.
First and foremost, it is necessary to decide on how you are going to derive the juice. The issue is oxidation. You want to extract as much juice from the product as possible, while ensuring that the least amount of oxidation occurs.
The next step of course is deciding what to juice. While almost any choice will be beneficial to your health, there are many recipes that contain rejuvenating properties like no other.
It is highly recommended that the produce used is 100% organic and locally grown if possible. Recent research has linked even quality non-organic produce with over 64 preservatives that act as deadly neurotoxins.
Fruits and vegetables should be juiced separately, with the exception of apples. Apples can be mixed in with vegetables when juicing, adding some unique flavor to many vegetable juices.
Green is symbolic for life throughout the earth, and the color of your juice should mirror this. To start off juicing, try a blend containing celery, fennel, and cucumbers. These are very easily digestible vegetables.
On the fruit end of it, starting out with apples is a great way to go. Since they are also compatible with vegetables, they make for a juice product that is both tasty and nutritionally dense. After you start juicing, you can begin spicing up your mixtures.
Once you have introduced your body to juicing, now is the time to begin a more diverse fruit and vegetable juicing regimentation. You can now start adding red leaf lettuce, green leaf lettuce, romaine lettuce, and endive escarole spinach.
Adding in raw eggs is also a great way to reach your protein needs, and is especially a good idea for people who cannot stand the texture of plain raw eggs. Seeds can also be a great addition, providing essential fats.
It is important to remember that seeds are a good thing to find in your produce, as it signifies that it is not fully genetically modified. Genetically modified food is very harmful to the body. Of course buying 100% organic and local is the only way to avoid genetic modification fully, but this is a basic indicator that can be used in the supermarket.
More advanced juicers may enjoy trying out mixtures including cabbage, Chinese cabbage, Bok Choy kale, collard greens, dandelion greens, and mustard greens.
Carrots are also a great choice, but they do contain quite a bit of sugar. There is a world of difference between the sugar found in carrots and the processed sugar found in junk food. Fruits and vegetables contain many vital nutrients that go along with the sugar that your body is taking in, while the same cannot be said about processed foods.
Juice found at the supermarket also contains high concentrations of sugar, without the fresh nutrients that fruits and vegetables contain. This is why "dead" juice, often found in supermarkets and stored in plastic containers, lead to a high insulin response and subsequent weight gain.
Anthony Gucciardi is a health activist and wellness researcher, whose goal is centered around educating the general public as to how they may obtain optimum health. He has authored countless articles highlighting the benefits of natural health, as well as exposing the pharmaceutical industry. Anthony is the creator of Natural Society (http://www.NaturalSociety.com), a natural health website. Anthony has been accurately interpreting national and international events for years within his numerous political articles. Anthony's articles have been seen by millions around the world, and hosted on multiple top news websites.