Quote:
Originally Posted by L0stMind
Most of what I've read on juicing (not 'roids) claims that the majority of the healthy stuff is leftover in the discarded waste of the juicing machines - all the fiber, majority of vitamins, etc. while the majority of the sugars and such go into your glass.
You have any links you could share on juicing? I'm quite interested...
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Here's a quick article:
http://www.living-foods.com/articles/benefits.html
"Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 114 degrees, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice."
"Plus, since juicing removes the indigestible fiber, these nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. For example, because many of the nutrients are trapped in the fiber, when you eat a raw carrot, you are only able to assimilate about 1% of the available beta carotene. When a carrot is juiced, removing the fiber, nearly 100% of the beta carotene can be assimilated."
http://www.doctoryourself.com/juicefast.html
This was a good starter book for me:
http://www.amazon.com/Juicing-Life-G.../dp/0895295121
Some good information on pulp:
http://www.juicing-for-health.com/ju...p-recipes.html
My "Starter" juicer that has worked out really well:
http://www.amazon.com/Hamilton-Beach...2823823&sr=8-1