Health Benefits of Juicing:

• Increased Nutrient Intake: Juicing gives an instant vitamin and mineral boost because it is an easy way to increase your fruit and vegetable intake.



• Supports Disease Prevention – Research shows that diets high in vegetables are linked to lower cancer rates, heart disease, diabetes, and obesity. Juicing helps you incorporate more veggies effortlessly.



• Hydration & Refreshment: Fresh juices contain high water content, keeping you hydrated while delivering antioxidants.



• Digestive Support: For those with digestive concerns, juices may be gentler on the stomach while still providing essential nutrients.



• Customizable to Your Taste & Nutritional Goals: Juicing lets you mix and match produce for unique flavors you might not eat whole.

• Balance Your Ingredients: Mix vegetables with fruits to prevent excess sugar intake. Too much fruit can spike blood sugar. Aim for an 80/20 ratio of vegetables to fruit. Try combinations like kale, cucumber, lemon, and apple for a nutrient-rich drink.



• Drink Fresh: To preserve nutrients and avoid oxidation, consume your juice shortly after making it. Consume fresh juice within 30 minutes, or store it in an airtight container for up to 48 - 72 hours.



• Wash Produce Thoroughly: Always wash fruits and vegetables to remove dirt, pesticides, and residue. Consider peeling the skin for waxed or sprayed produce (such as cucumbers). Beets, in particular, have bitter skin, so peeling them before juicing improves the taste.



• Explore and Experiment: The beauty of juicing is that there's no right or wrong recipe! Experiment with different vegetable, herb, and fruit combinations. Find your favorites and rotate ingredients to get a variety of nutrients. Adding ginger, turmeric, or mint enhances both flavor and health benefits.

• Using Only Fruit: While fruit-based juices taste sweet, they can cause blood sugar spikes if consumed in large quantities. Therefore, it is recommended to make your juice with 80% leafy greens, cucumbers, celery, and herbs and use fruit for the remaining 20%.



• Relying on Juicing as a Meal Replacement: Juices lack protein and healthy fats, making them incomplete as standalone meals.



• Skipping Whole Fruits & Vegetables: Juicing should complement, not replace, whole produce in your diet. Eating whole fruits and vegetables provides fiber, which supports gut health.



• Juicing Too Much, Too Fast: A sudden introduction to large amounts of raw juice may lead to digestive discomfort or blood sugar fluctuations. Start small and observe how your body responds.



• Using Juice as a Detox: The body has its own natural detox system (your liver and kidneys), so juice cleanses aren't necessary for detoxification.

• Blood Sugar Spikes: Drinking high-sugar juices can contribute to blood sugar imbalances, especially for those with diabetes or insulin resistance.



• Risk of Foodborne Illness: Unpasteurized fresh juice can carry bacteria, particularly if stored improperly. Drink immediately or refrigerate for no more than 48 - 72 hours.



• Kidney Strain from Oxalates: Juices high in oxalates (e.g., spinach, beets, Swiss chard) may increase kidney stone risk for those prone to them. Moderation is key.



• Nutrient Imbalance: Juicing alone doesn't provide enough protein, fiber, or healthy fats for long-term health. Ensure a balanced diet for overall well-being.