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to absorb all the nutrients from the vegetables. Juicing will help to [in es- sence] pre-digest them for you, so that you will receive most of the nutrition.” The raw state of fresh fruit and vegetable juice means that all of the nutrients, enzymes and compounds remain intact. This includes water- soluble vitamins such as vitamin C that are easily destroyed by cooking and processing, and essential enzyme proteins that catalyze digestion and the assimilation of nutrients. Leading health authorities further believe that these enzymes also help boost metabo- lism 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 pasteurized to kill pathogens. As Dr. An- drew Weil remarks, “Unfortunately, while heat treating can help keep store-bought juices safe, it also destroys enzymes, lowers vitamin 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, organic chef, restaurateur and media person- ality, and the co-founder of Andalou Naturals. She has authored four books, including Easy Green Living and The Balanced Plate. Visit ReneeLoux.com.


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