Juicing and Oil

Jonny Bowden, Ph.D., C.N .S. states that "There's a slight trade-off when you juice.  You lose most of the fiber.  That's important--fiber is associated with weight control and reduced diabetes, and may play a protective role in some cancers.  You want fiber.  But what you gain when you juice is the ability to absorb hundreds of nutrients, phytochemicals, phenols, antioxidants, and enzymes in a quick and easy "package" that goes down easy and literally fortifies your body with as big a nutritional wallop."

He also suggests a tip that not only makes the nutrition in fresh juice more complete and makes the nutrients more absorbable, but also lowers the "glycemic load"--the impact the juice has on your blood sugar.  Add 2 tablespoons of omega-3 rich fish oil to freshly made juice.  The fat makes the carotenoids in the vegetables and fruits more bio available to the body.  And fat lowers the glycemic load.  Or, use a whole egg. The fat in the egg accomplishes the same thing, plus protein.

Use apples and /or carrots as a foundation.  The following are ingredients for a juice. 

Bell peppers (red, green, yellow, orange)  Parsley, kale, broccoli, spinach, celery, carrots, cabbage, beets and beet greens, pineapple, cantaloupe and honeydew, watermelon, tomatoes, apples, strawberries, blueberries, blackberries, raspberries, pears, peaches, oranges, lemons, limes, rhubarb, ginger. 

Examples-( 6 celery stalks/1 pear/ginger.)     (2 cups spinach/4 stalks celery/2 staks broccoli/2 apples/ginger )    (1/2 large red bell pepper/2 to 3 staks broccoli/3 staks celery/1 apple/1pear/ginger)          (1 large beet with greens/1/2 large red bell papper/1 apple/2 to 3 carrots/ginger).

All make between 2 and 4 servings.