Drink Your Veggies to Get More Nutrients and Improved Health Fast

Drink Your Veggies to Get More Nutrients and Improved Health Fast

The first question those new to juicing ask is, “Why juice my vegetables when I can eat them raw or cooked?” Because juicing is a quick way to get way more nutrition in one sitting. It concentrates nutrients, makes them more available to your body for better absorption, and will help you eat many more vegetables in one glass than you could possibly consume any other way.

Juicing is easy with a good juicer (Juicers don’t have to be expensive to be good), and experimenting with the combinations of flavors can make them delicious, refreshing and satisfying. It doesn’t take any more time to prepare vegetables for juicing than for a regular meal. It’s one of the most basic ways to improve health, boost the immune system, and feel more energetic. Green juicing effectively cleanses the body. It gets its power from the high levels of chlorophyll, a powerful phytonutrient.

Start with mild tasting vegetables like celery and cucumbers if you’re new at it. Work your way up to leaf lettuce, spinach, cilantro, and parsley. Then add the powerhouse veggies: kale, Swiss chard, or mustard greens. The dark leafy greens can be a bit bitter, so try adding an apple, berries, lemons, limes, fresh ginger, carrots, or beets to balance out the flavor.

To address just its nutritional content, green juicing has zero cholesterol, almost no fat, very little sugar, and lots of fiber, minerals, and vitamins. The effects of juicing on the body are where the rubber meets the road. It’s an efficiently concentrated food in liquid form that breaks down cell walls, releasing those nutrients when you drink it.

You’d be hard-pressed finding a better, easier, faster and cheaper way to boost your immune system. Raw juice supercharges your immune system and detoxifies with concentrated phytonutrients that revitalize the body in the form of antioxidants. Antioxidants protect us from cell damage when we are exposed to chemicals and pollution in our food and in the air we breathe. They also help protect us from cardiovascular disease, cancer, and inflammatory diseases like rheumatoid arthritis, and support the digestive process by supplying us with good bacteria that fight bad bacteria.

People with intestinal and GI tract problems such as IBS and Crohn’s Disease often can’t tolerate a lot of raw food, but they can easily get those benefits through vegetable juicing. It’s soothing and gives the gut and intestines a way to absorb nutritional elements, often impaired in people with these health issues.

Your body will notice the difference – and fast. Green juicing increases the blood’s oxygen-carrying capacity by stimulating red blood cell production. Your energy will increase as the juice is quickly absorbed and used, giving you an instant energy “kick.” You’ll notice that energy boost and general improvements in your health usually in less than a week.

Juicing also supports your brain. In the Kame Project, a famous study of Alzheimer’s disease published by the National Institute of Health was conducted between from 1992 to 2001 with cross-cultural 65-year-olds and over. The conclusion  was that people who consumed juice more than three times per week were 76 percent less likely to develop Alzheimer’s disease than those who consumed juice less than once a week.

Andrew W. Saul, PhD, a natural healing teacher, pioneer nutritional columnist, and author of many nutrition books including Vegetable Juicing For Everyone makes this amazing statement: “In the 39 years that I’ve been working with folks and teaching in the natural health area, the one thing I’ve seen that’s helped more people more consistently is vegetable juicing.”