If you are new to juicing you might be mesmerized by all the green juice talk in juice bars, in health magazines and all over the world wide web. So what is this green juice hype all about?
Green juices are probably the best food-based medicine we can give our bodies. They are particularly beneficial for all these people who:
- have problems with their digestion
- those whose bodies are highly acidic
- those who suffer from toxic overload
- for those who need to lose weight
Juices are easily absorbed as the juicing process breaks down the cell walls of fruits and vegetable making them easier to digest. This means that the nutrients are getting directly into your system.
One very well known benefit of using green herbs and vegetable in juicing is the fact that they are rich in chlorophyll. Scientists discovered that hemoglobin in human blood and chlorophyll in green plants are almost identical. Just like our hemoglobin chlorophyll contains carbon, hydrogen, oxygen, and nitrogen. The only chemical difference in the organic construction of the chlorophyll in plants and in blood is that the former contains magnesium while the latter contains iron.
A research in Germany demonstrated that chlorophyll helped reduce high blood pressure, eliminated anemia, made weak men strong, cured digestive troubles, and seemed to be a potion of youth. Once in the digestive system, chlorophyll immediately enriches the blood. The red blood cells increase considerably in number while their haemoglobin content rises. The blood circulation improves and more nutrients and oxygen are transported to tissues and organs. At the same time more toxins are neutralized and removed. The blood is enriched and reinforced with new life.
No wonder, then, that those who consume considerable amounts of chlorophyll-rich foods are not only reporting recovery from chronic diseases and ailments, but also more energy, stamina and radiance that they have not experienced for a long time, if ever at all.
Best fruit and vegetable combination for a nutritious alkalizing green juice:
- cucumber, celery, cilantro
- lime, celery, cucumber, cilantro
- cucumber, celery, fennel
- fresh aloe vera leaves, green apples, lemon balm
- green apple, celery
- green apple, pear, cucumber
- celery, bell pepper, cucumber
- pear, mint, cucumber
- cucumber, fennel, celery, green chili pepper, cilantro
- cucumber, parsley, bell pepper
- apple, kiwi, cucumber
- honey dew, celery
- bell pepper, green chili pepper, cucumber
- spinach, green apple, cucumber
- kale, celery, cucumber
- apple, cucumber, fresh stinging nettle
- green asparagus, cucumber and pear
These are only few suggestions. You can start from here. Experiment with green herbs and veggies; add limes or lemons. Add ginger. The taste will change when you change the proportions of your ingredients, but the alkalizing and detoxifying action will remain unchanged.
I prefer to make pure vegetable juices, but some people love to add a little sweetness of a fruit. I rather add herbs. And I always add a pinch of Celtic salt and few drops of virgin olive oil to activate the bile flow. If you are planning a detox or a weight loss program, end of summer is a perfect time to begin. Start slowly and gradually increase the amount of green, alkalizing foods.
By Dominique Allmon Dominique Allmon©2014