Last week, in need of an immediate health boost (long story) we finally got into juicing as we’ve been planning for awhile. Why?
Vegetables are good
Obviously. Let’s shift the balance. Fruit too.
Raw is good
Sometimes the best cooking is no cooking at all. Keeping foods uncooked preserves nutrients, especially enzymes which are completely destroyed by heat.
One criticism is that juiced fruits and veggies are not as healthy as the same foods kept whole. But the point is that we don’t typically munch on whole raw vegetables, and when we cook them they’re not what they used to be, so it’s not a fair comparison. Without a doubt fresh juice beats pasteurized (read: cooked) store-bought juice. Sorry, Welch’s.
Easy is good
Throwing a scrubbed carrot, rinsed greens, or a quartered apple down the chute is about as easy as it gets. The only hang-up is clean-up, which isn’t as bad as you’d think despite the thousands of parts you have to take apart.
I’m planning to run a series of short posts here. Since I’m brand new to juice please excuse the mess, the puddles on the counter, the splatter on the ceiling, as we figure it out. But some of you have been juicing for years (kudos), and you have your favorite machines and recipes, maybe even high-end blenders that pulverize anything unfortunate enough to fall in there.
Do you juice? Why or why not?