Juice, Fruit and Vegetable

   Fruit and vegetable juices provide valuable nutrients in an easily assimilated form. The only trouble is, through processing and storage their health value is severely impaired. Commercial juices are usually made from the frozen concentrate of insecticide-sprayed fruits and vegetables, preservatives, artificial coloring, and water (usually lots of it). Juices labeled as “all-natural” are often a put-on, for many of them are not made from fresh produce but from concentrate; and they have to undergo heating, which destroys nutrients (any fresh juice will start to ferment unless it is treated by heating and/or preservatives). Whenever possible purchase organic juice, whether fresh, bottled, or frozen concentrate.

            The best way to obtain full benefit from your juice is to invest in a juicer and make your own. A juicer is an expensive item, but well worth it to those who become aware of the joys of fresh juice. Then any combination of fruits and vegetables that hits your fancy or your nutritional needs can be made on the spot. Try mixing apple, carrot, and celery; watercress, cabbage, and celery; cucumber, lettuce, and carrot; apple and potato (all the starch remains in the pulp and its juice is rich in vitamin C); add bean sprouts to any concoction for vitamin C and minerals. Fresh juices should be enjoyed immediately upon making, for they quickly lose nutrients, even under refrigeration.