To juice or not to juice

February 11, 2021 BY

It’s hard to argue against the benefits of eating your vegetables. But how good is drinking your vegetables?

Over the years juicing has received more and more recognition for its potential benefits in alleviating everything from skin diseases to immune disorders and aiding digestion. However the lack of scientific evidence to prove such claims has some health practitioners questioning the benefits.

The bottom line is, juicing is one way to up your intake in vegetables and overall nutrient intake, however, it should not replace a healthy diet which includes daily fruit and vegetable consumption.

Are all juices equal?

Preparing your juice from home gives you more control over the quality of the ingredients you use, making it easier to consume a healthier product. Keep in mind that whatever type of vegetable you choose, the juice will only be as nutritious as the original product, so try to use fresh, ripe seasonal produce, which generally contain more nutrients. Not only does the quality of vegetables make a difference to your juice but so does your juicer.

Centrifugal juicers process the vegetables by contact with a shredder disc at high speed. However the high speed generates heat, and may decrease the amount of enzymes in the resulting juice.

Masticating juicers “chews” the vegetables. Masticating juicers operate at slower speeds than centrifugal juicers, resulting in less foam and heat, which means more nutrition in your glass. Additionally these juicers are more efficient as they can extract more juice from the same amount of food, thus you will notice drier pulp.

Triturating juicers are the most expensive and efficient option. These juicers “press” the vegetables and retain more nutrients. The gears in these juices turn at an even slower speed then the masticating juicers, resulting in even less oxidation from foam and less destruction of nutrients from heat. You will notice that the pulp from these juicers is the driest of all the other types of juicers.

Adding the Fibre

The skins, peel and pulp of many vegetables are naturally high in fibre, but they are typically removed during the juicing process. The main role of fibre is to keep the digestive system healthy. Fibre has also been shown to benefit diabetes, blood cholesterol levels and weight control.

When juicing, consider keeping some of the pulp and adding back a few scoops of the fibre that is filtered out back into your juice. This will not only assist your digestive system and keep you regular but it can also keep your full for longer.

Juicy Recipes

If you make your own juice, experiment with combining different kinds of vegetables for taste and nutrition. Popular combinations include mixing leafy vegetables such as spinach or kale with celery or cucumber, and adding beetroot, carrot or apple for sweetness.

Just remember, when juicing, try to only make as much juice as you can drink at one time because fresh squeezed juice is highly perishable and can quickly develop harmful bacteria.

DISCLAIMER: This material contains general information about medical conditions and treatments and is intended for educational purposes only. It does not constitute medical or professional advice, nor should it be used for the purposes of diagnosing or treating any illness. If you have or suspect you may have a health problem, you should consult your local pharmacist or health provider to obtain professional advice relevant to your specific circumstances.