So you may be wondering what exactly are the benefits of juicing vegetables? Ask yourself this question: How many servings of vegetables do you eat in a day? Three? Four? Maybe five? Research has found that only 20% of people eat five or more servings every day, while a mere 5% eat more than seven.
Vegetables are bursting with nutrition that can help ward off diseases, repair your body and make you feel like you’re at the top of your game, but the fiber that these nutrients are bound up with limits how much a person can ingest before feeling full. Adding to that, there are only so many vegetables each person likes, which reduces the palette they’re likely to choose from. Finally, much of the time we cook our vegetables—sautéing, stir-frying, boiling, roasting—which makes for delicious dishes but destroys the vital nutrients our bodies desperately need.
Imagine if you could reap the benefits of ten or more servings of a wide variety of raw, nutrient-packed vegetables every day. The great thing is, you can!
The Benefits of Juicing Vegetables
With a countertop juicer, you can extract the vitamins, minerals, antioxidants, enzymes and phytochemicals from fresh produce with minimal nutrient loss. Every six ounces of juice you extract counts as a serving of vegetables. And you can ‘hide’ some of your less-favorite vegetables in amongst your favorites to give you access to a greater dynamic of nutrients.
Here are some concrete benefits you can receive from juicing vegetables:
Juicing vegetables offers your body a cocktail of restoratives, from the healthful plant chemicals known as ‘phytonutrients’ to vitamins, minerals, antioxidants and enzymes. Phytonutrients provide food for your body’s trillions of cells. They also boost the activity of enzymes. Enzymes, both those already in your body and those you consume with fresh juice, play a crucial role in detoxifying your body of carcinogens.
We’re all getting older every day, but some of us are doing it faster than others, right down at a cellular level. The systemic inflammation that many of us live with—often hidden until it’s gotten so bad that diseases of chronic inflammation develop—is thanks to stress, poor diets and environmental toxins. Juicing vegetables is a great way to prevent and reduce inflamation. Vegetables contain flavonoids that inhibit the COX-2 enzymes that cause pain and inflammation. They also contain a wealth of antioxidants, which prevent the free radicals and oxidative stress that can damage and kill off cells, tear cell membranes and mutate DNA, all of which contributes to faster aging.
In addition to the mood lift you’ll get just from giving your body what it needs, one of the most important benefits of juicing are the nutrients you consume will also boost your brain. Folic acid (or folate), a B vitamin found in spinach and other greens, asparagus, broccoli, cauliflower and beets can help prevent irritability, ward off mental fatigue or fog and alleviate depression. Vitamin C and antioxidants are also potent stress boosters—and vitamin C isn’t just found in oranges: bell peppers, broccoli, parsley, kale and cabbage are excellent sources.
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