September Wellness Tip
Wellness Tip: Benefits of Juicing
Evelyne Mitskopoulos CNP is our staff nutritionist and Director of Wellness at Beneplan.
Fruits and vegetables are excellent sources of a wide range of vitamins, minerals and other nutrients, including phytochemcials – compounds that have been shown to combat cancer. As more of the healthful substances are being found discovered in these foods all the time, no supplement can contain all these compounds.
It is recommended to consume two glasses of live juices a day for health maintenance. Four glasses a day is recommended if you want to speed healing and recovery from illness.
Since fresh juices are made from raw fruits and vegetables, all of the components remain intact. Vitamin C and other water-soluble vitamins can be damaged by overprocessing or overcooking. Enzymes which are proteins needed for digestion and other important functions can also be damaged by cooking.
It is important to consume the juice right away as they can lose some of their nutrients if allowed to sit for long periods of time.
Three categories of juices: Green juices, Vegetable Juices and Fruit juices. Green juices are made from variety of green vegetables and are great for cleansing the body of pollutants. Vegetable juices are all other ones such as beet, carrots, garlic and celery that contain lots of antioxidants that fight cancer. Fruit juices cleanse the body and nourish it with nutrients, including antioxidants.
3 sprigs fresh parsley
1 large handful spinach
1 large handful kale
1 beet, including tops
1 clove garlic, peeled
- Thoroughly wash all vegetables, peeling the carrots and beet if they were not grown organically. Cut the vegetables into pieces small enough to fit into the juicer.
- Process the vegetables in the juicer, and drink immediately.