JUICING
The process of squeezing the juice from fruit or vegetables is called Juicing. A juicer may be used to accomplish this. The pulp left after juicing vegetables or fruit is mostly fiber and cellulose. The pulp, like the juice, has many nutrients necessary for a healthy daily diet and can be used in many recipes. However, the pulp, like the juice should be used that day to avoid loss of vitamins. Fruits and vegetables have powerful nutritional properties that may benefit people with many types of health problems. The juice that results from “Juicing” can contain concentrated amounts of phytochemicals, antioxidants and vitamins. Some of these substances may play a role in protecting the body, fighting cancer, and in reducing inflammation and pain. For example, Carrot juice has been shown to supply the body with a high amount of pro-vitamin A (which the body converts to Vitamin A), vitamins B,C,D,E, and K, minerals, calcium, phosphorus, sodium, and trace minerals.
