Juicing for Health ! Part 3

Guidelines for JUICING:

• Fresh is best – oxidation occurs immediately causing nutritional value to be lost.

• Freeze if needed.

• Drink it slowly - sip then swirl around in your mouth to activate digestive juices. Treat it like a meal.

• Drink no more than 8 to 10 ounces per hour so your digestive system is not overworked.

• Consider a large glass of juice to be a meal. Don’t drink the juice with a meal it’s too hard on your tummy.

• Mix apple with vegetable juice to sweeten.

• Adding celery and lettuce (no iceburg) to fruit juice adds calcium, iron and B complex.

• Don’t mix tomato juice with carrot or potato – this is poor food combining (the acid in tomato makes starches difficult to digest)

In making vegetable juice, use carrot or tomato as the base and add others in lesser amounts to make juice more palatable. (i.e. a kale, cabbage, broccoli combination is not so yummy – try that and you’ll never want to juice again).