For breakfast this morning I had my favorite green juice. It had kale, celery, ginger, lemon, spinach and apples. I’m a strong believer in juicing your vegetables.
According to Dr. Mercola there are three main reasons why you will want to consider incorporating vegetable juicing into your optimal health program. I stand by these three rules.
Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition, rather than having it go down the toilet.
Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.
You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.
Chlorophyll, the phytochemical that makes plants green, is similar to the hemoglobin in your blood that carries oxygen.
Chlorophyll acts as a detoxifier and antiseptic, and assists in cell rejuvenation and the manufacture of red blood cells. Thus the reason why many people detox by juicing vegetables and fruits.
Chlorophyll is also believed to be a vital factor in promoting proper immune system function, lowering cholesterol, regulating blood sugar and fighting disease.
Dr. Mercola: Juicing: Your Key to Radiant Health
Mayo Clinic: Juicing Nutrition and Healthy Eating