Juicing is an easy way to get more fruits and veggies into your diet. And while people are used to make fruit juices, many are not used to make veggie juices. The reasons for vegetable and fruit juicing are the same – it is healthy. The only difference is that vegetables have more chlorophyll than fruits. And, just like plants need chlorophyll, people need it too.
Most of us remember chlorophyll from Biology lessons. It is something that gives green color to plants. In our body, it acts as internal healer, cleanser, antiseptic, cell stimulator, rejuvenator and red blood cell builder. Studies have shown that chlorophyll molecule is remarkably similar to hemoglobin in human blood, the substance that carries oxygen in our body. Except that our hemoglobin has an iron element in the center of the structure and chlorophyll has a magnesium element. Experiments have shown that our body is able to convert chlorophyll into hemoglobin, thereby enriching the blood.
The Health Benefits Of Chlorophyll
When buying your greens, it is important to know one thing: the greener the leaves, the richer the chlorophyll in the leaves. This way, you’ll have more benefits from it. Taken regularly, chlorophyll can have enormous health benefits:
- Increases blood count
- Detoxifies and cleanses
- Alleviates blood sugar problems
- Reduces or eliminates body odors
- Relieves gastric ulcers
- Relieves respiratory issues, like asthma and sinuses
- Kills bacteria in wounds and speeds up healing
- Reduces inflammation and pain
- Improves bowel function
- Important for moms and moms – to – be: improves milk production
- Soothes painful hemorrhoids
- Melt away toxic fats
Other Ingredients In Vegetable Juices
Besides chlorophyll, there are other ingredients that do amazing things for our body. These can cleanse, heal and repair our body, and these are the reasons to start regularly drink your vegetable juices.
Vegetable juices are loaded with enzymes, iron, magnesium, phosphorus, potassium and sodium. There are also pro-vitamin A, vitamin B-complex and vitamins C, E and K.
For example, in 100 g of juiced spinach and 50 g of juiced fresh parsley, you will get more iron than in 300 g of beef and more calcium than in 300 g of milk.
Green juices give us the goodness we even can’t imagine, and what is more important, all these good things are absorbed very quickly by our cells. It also does a quick spring cleaning of our digestive system—it cleanses our blood of fungus, bacteria, yeast, parasites, and other toxins in the blood.
Which Vegetables To Juice?
If you are new to this, and have never been juicing vegetable or green juices before, this is a simple guide on how to start. Your stomach must feel good after drinking these juices, so start with simple vegetables and small amounts. You must give time to your body to get used to the taste of green juices, and in time, as the level of toxins would decrease, you’ll be able to increase amount of juice and the variety of veggies in it.
For the start, use a carrot and green apples as the base, or use them separately, however you like. The easiest vegetables to drink are celery, cucumber and lettuce. In the end, add leafy greens: spinach, kale, rocket, cabbage, swiss chard, etc. They have this “earthy” taste that most people don’t like. To mask this taste, it is best to add a slice of lemon when you juice greens. It also enhances the nutrients absorption and improves the juice taste.
Here you can see few simple recipes and ideas how to incorporate green juices into your diet.