According to the USDA, the average American eats just half of the recommended amount of vegetables every day, and only 10% of what we do get down is dark green.
Green juices are a great way to get in your recommended servings of fresh produce, especially if you have a hard time fitting in loads of broccoli, kale, collards, or cucumbers in your everyday diet. Most green juices pack two servings of fruits and veggies into each bottle, so they’re a healthy way to sneak in nutrients if you’ve been slacking on salads lately. But keep in mind that juicing does strip produce of dietary fiber, which is found in the pulp and skin of produce and aids in digestion, regulates blood sugar levels, and keeps you feeling full longer. So whole foods are still the optimal way to ensure you’re getting plenty of fiber in your diet.
As a general rule, stick to green juices made mostly with leafy greens, which are much lower in sugar than fruit-based options.Try juicing your own juice instead of purchasing from the store.
If you have the option to purchase green leafs that are farmed without chemical fertilizer and toxic herbicide and pesticide then juicing fresh preserves all the enzymes vitamins and goodness. If you do not have the option to purchase fresh and juice then look for the nearest fresh juice or health store that could make you one. If you have to purchase a store brand then look on the label for cold pressed juice as this method extracts juice by first crushing the fruits and vegetables, and then pressing them to squeeze out the highest juice yield, all without using heat. This produces a drink that’s thicker and has about three to five times more nutrients than normal juice. As the cold pressed juice do not have preservatives once open consume it within one business day of opening.
People who drank juices (fruit and vegetable) more than three times per week, compared to less than once a week, were 76 percent less likely to develop Alzheimer’s disease, according to the Kame Project.
Green leaf juice boost your immune system by supercharging it with concentrated phytochemicals. Raw juice also contains biophotonic light energy, which can help revitalize your body.
I strongly recommend using organic vegetables as much as possible, and drinking it shortly after you make it. Vegetable juice is highly perishable so it’s best to drink all of your juice immediately. However, if you’re careful, you can store it for up to 24 hours with only moderate nutritional decline. This is really helpful if you are bringing your juice to work with you so you can consume it during the day.
To properly store your juice use glass jars and fill up to the top leaving no gaps for air that could spoil it by oxidation. Immediately store it in the fridge and consume it when you are ready. It is best to drink it as soon as possible and in any case within 24 hours of juicing