The Juice Lady's Remedies for Diabetes by Cherie Calbom

Author:Cherie Calbom
Language: eng
Format: epub
Publisher: Charisma House
Published: 2016-04-29T16:00:00+00:00

Juicing guidelines

Juicing is a very simple process. Even if you’re not much of a cook, you can do it. Simple as the procedure is, though, it helps to keep a few guidelines in mind to get the best results.

• Wash all produce before juicing. Fruit and vegetable washes are available at many grocery and health food stores. Or you can use hydrogen peroxide and then rinse. Cut away all moldy, bruised, or damaged areas of the produce.

• Always peel oranges, tangerines, tangelos, and grapefruit before juicing. The skins of these citrus fruits contain volatile oils that can cause digestive problems such as stomachaches. Lemon and lime peels can be juiced, if organic, but they do add a distinct flavor that is not one of my favorites for most recipes. I usually peel them. Leave as much of the white pithy part on the citrus fruit as possible, though, since it contains the most vitamin C and bioflavonoids. Bioflavonoids work with vitamin C; they need each other to create the best uptake for your immune cells. If you use mangoes, always peel them, since their skins contain an irritant that is harmful when eaten in quantity.

• Peel all produce that is not labeled organic even though the largest concentration of nutrients is in and next to the skin. For example, nonorganic cucumbers are often waxed, trapping the pesticides. You don’t want the wax or pesticides in your juice. The peels and skins of sprayed fruits and vegetables contain the largest concentration of pesticides.

• Remove pits, stones, and hard seeds from fruits such as peaches, plums, apricots, cherries, and mangoes. Softer seeds from cucumbers, oranges, lemons, limes, watermelons, cantaloupes, and apples can be juiced without a problem. Because of their chemical composition, large quantities of apple seeds should not be juiced for young children under the age of two but should not cause problems for older children and adults.

• Safely juice the stems and leaves of most produce such as beet stems and leaves, strawberry caps, and celery leaves; they offer nutrients too. But don’t juice carrot tops or rhubarb greens because they contain toxic substances. Many recipes specify wrapping some of the produce in the larger leaves of greens such as lettuce for easier insertion into the juicer.

• Cut fruits and vegetables into sections or chunks that will fit your juicer’s feed tube. You’ll learn from experience what can be added whole and what size works best for your machine. If you have a large feed tube, you won’t have to cut up a lot of produce.

• Be aware that some fruits and vegetables don’t juice well. Most produce contains a lot of water, which makes it ideal for juicing. Vegetables and fruits that contain less water, such as avocados, will not juice as well. But they can be used in smoothies and cold soups by first juicing other produce, then pouring the juice into a blender, and adding the avocado, for example, to make a raw soup. Mangoes will juice but will make a thicker juice.

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