consciouseating
ing the body’s own healing activity and cell regeneration,” advises Dr. Gabriel Cousens, a raw food advocate known for treating diabetes through nutrition. Many health practitioners believe that fresh juice also improves digestion by eliminating toxins, while facilitating nutrient uptake. Dr. Joseph Mercola, of the Natural Health Center, explains: “Most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juic- ing will help to [in essence] pre-digest them for you, so that you will receive most of the nutrition.” The raw state of fresh fruit and
JUICE UP W
Drink in Nutrients for Energy and Health by Renée Loux
e all know that eating an am- ple amount of fruits and veg- etables does the body good,
but what about drinking them? Juices ex- tracted from whole fresh produce deliver pure liquid nutrition. Each sip proffers clean bio-available fuel, instant energy and cell-quenching hydration. Juicing is an optimal way to add more fruits and vegetables to any diet, particularly for kids that are finicky about food. Stripped of produce fiber, the clarified juice contains all of the plant’s health-promoting compounds in a form that is extremely easy for the body to digest and absorb. Fresh juice can be assimilated in as little as 15 minutes on an empty stom- ach—a true fast food. An array of fresh juices pro- vides a concentrated source of a full spectrum of vitamins, minerals, anti-
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oxidants and enzymes needed to fortify, protect and nourish the body. Because fresh juice requires very little energy to digest, it allows the body to direct more of its energy into repairing cells and tis- sues. More, fresh juices work to “speed the recovery from disease, by support-
vegetable juice means that all of the nutrients, enzymes and compounds re- main intact. This includes water-soluble vitamins such as vitamin C that are eas- ily destroyed by cooking and process- ing, and essential enzyme proteins that catalyze digestion and the assimilation of nutrients. Leading health authori- ties further believe that these enzymes also help boost metabolism for healthy weight management and stable energy levels. Fresh juice is obviously preferred to
packaged juice from a taste standpoint, as well. One significant distinction is that commercially prepared juice is heat pas- teurized to kill pathogens. As Dr. Andrew Weil remarks, “Unfortunately, while heat treating can help keep store-bought juices safe, it also destroys enzymes, lowers vita- min concentrations and alters the taste— juice becomes blandly sweet, rather than featuring a natural symphony of complex and subtle flavors.”
So drink deep and enjoy fresh juices’ bountiful benefits.
Renée Loux is a green expert, or- ganic chef, restaurateur and media personality, and the co-founder of Andalou Naturals. She has authored four books, including Easy Green Living and The Bal- anced Plate. Visit
ReneeLoux.com.
www.na-sd.com
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