Why is juicing raw foods such a good idea? Because vegetable juicing is a great way to eat more raw foods, and raw foods are a great source of Biophotons and enzymes.
Cooking destroys many of the benefits of food.
“Nutrients like vitamins, minerals, valuable trace minerals, and amino acids are depleted, destroyed, and altered through cooking. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time. Up to 50% of the protein is coagulated.”
Dr. Mercola has the largest health newsletter in the world. He says:
“I am firmly convinced that juicing is one of the key factors
to giving you a radiant, energetic life, and truly optimal health.
I simply do not know of any other single nutritional
intervention that has a more profound influence on health
than eating and/or juicing fresh, organic vegetables."
It doesn't take as long for juicing raw foods as you might think. I can make a quart of juice, including clean up, in about 30 minutes. When I juice, I immediately drink a glass, then store some in the refrigerator for later. I store my juice in 7 ounce Ball jars, filling them all the way to the top to keep the juice from oxidizing.
You can juice a variety of fruits and vegetables that you otherwise wouldn't eat. For instance, ever since I was a small boy, I could not stand asparagus. My parents always made us eat at least a small bite, and it was pure torture. Even today the thought of eating slimy creamed asparagus makes me want to gag.
But guess what? Every day we put asparagus in our juice, and I can’t tell it’s there. Asparagus is like a super food, and now I have found a way to "eat" it!
We also do raw juicing of tomatoes (which I don’t usually eat), plus collard greens, ginger root, beet greens, pumpkin leaves, kale, sweet potato leaves, parsley, and numerous other things that normally just aren’t very appealing to me. But juicing raw foods like these makes it super easy to benefit from them!
When we eat, we are advised to "chew each bite 30 times". This adds saliva to our food, (a good thing). But chewing also breaks our food down so our body can digest it. Now just imagine chewing every bite 200 times! This is what juicing raw foods does for you. It breaks your vegetables down into tiny, easy to digest bites. It is estimated that we start to assimilate vegetable juice into our system in as little as 20 minutes!
You can juice stems, leaves and seeds that normally would be thrown away. Because of this, I am always looking for items in my organic vegetable garden to juice.
To know if a leaf or fruit can be juiced, I first do an internet search like “juicing sweet potato leaves”, to see if it is something that is safe and beneficial to juice.
Juicing my own cantaloupe, watermelon, pumpkin and sweet potato leaves, parsley, zucchini, french green beans, cucumbers and tomatoes cuts way down on the produce I need to buy for juicing.
Here is a list of good items to juice.
Items in my personal garden have the incredible advantage of being fertilized with sea minerals. Fertilizing foods with sea minerals takes juicing vegetables to a whole new level of nutrition. By the way, you will always want to juice organic vegetables to avoid pesticides.
Juicing for Health
After extensive research, the items in this right column are ones that my family and I have found useful, and I trust
that they may be helpful to you as well.
Concentrated sea minerals,
blended with herbs,
and olive oils.