Fresh, raw, organic vegetable juices are important for optimizing your health.
They are the best way to optimize your vitamin, enzyme and mineral consumption.
Juices alkalinize your blood, which as mentioned in my article “Which Diet is Best?” is linked with decreasing morbidity and mortality.
As discussed in my article on Heartburn, we generally produce too much acidity due to our stressed life-style and poor diet choices.
Acidity in our system leads to inflammation, imbalance in gut flora and chronic health issues.
Drinking green juices daily helps to neutralize the acidic compounds in blood and ensures replacement of enzymes, vitamins and minerals.
The ideal vegetable juice should be mostly greens, with only 10-20% root vegetables such as carrot or beets, to minimize sugar intake.
One to two tablespoons of raw honey help preserve the juice in the fridge for up to 3 days, and adds beneficial enzymes and minerals.
My favorite (because it is super easy and super effective) juice recipe:
Note this recipe makes 12 servings and will store up to 3 days in the fridge.
5 bunches fresh celery stalks
5 bunches fresh parsley (curly or Italian)
5 tablespoons raw honey
Ideally, you should juice all juices in a Green Star or Green Life juicer, or other juicers with closed-case-crush press. I recommend avoiding centrifugal juicers if possible because they use air to press the juice from the pulp, potentially oxidizing and therefore damaging as much as a quarter of the juice.