Juicing for health

Extended storage and heating of many plant based foods results frequently in the destruction of natural enzymes that are integral to optimum health. Such enzymes are required to support the ongoing biochemical and physiological processes of the healthy individual. Ordinary physical activity, for example, requires these natural enzymes which enable cells to efficiently release their stored energy. Enzymes help the body absorb essential nutrients and also assume an important role in reproduction and the healing and prevention of illness and disease. Drinking a variety of freshly squeezed fruit and vegetable juices is one of the easiest ways to obtain a daily supply of natural plant enzymes.

Many of the degenerative illnesses prevalent in today’s society are clearly linked to inadequate nutrition and lifestyle factors including smoking, stress, increased exposure to pollution and other environmental toxins. While an increased intake of fresh organic juices and raw foods may not undo the cumulative effects of many years adverse exposure, and neglect, they will provide the best opportunity for renewal and restoration of an overburdened system.

Pre-squeezed juice

With the current availability of high quality and reasonably priced juicing appliances, it has never been easier to ensure an adequate daily supply of raw food enzymes, vitamins, and minerals.

There are a number of methods which can be used to extract juice from the whole fruit or vegetable. Pressing involves the fruit being crushed between two heavy plates with the lower one containing a series of holes which are then filtered to separate pulp and liquid juice. Another technique involves cutting or grating the fruit followed by a centrifugal force to separate solid particles from the liquid juice. This method is seen in many of the electrical appliances commonly used for domestic and hospitality industry purposes.

High volume juice production is usually achieved with industrial pressing machines, and in many cases the raw ingredients are initially blanched, steamed, or chemically treated to soften the fruit and facilitate the juice extraction process. As further insult to the raw product, the released juice may then be boiled, concentrated, and then treated with preservatives, food colouring, and additional sugar. Don’t be misled by products containing reconstituted juice. Most of these are sterile and entirely devoid of the nutrients and enzymes which can be obtained from freshly squeezed juices. They are often processed in such a harsh way that the only measurable vitamins will be the synthetic ones that have been added along with the preservatives and sugar.

It is of course possible to purchase high quality juice that has been carefully extracted then vacuum sealed to preserve many of the vitamins and other nutrients. These better quality juices tend to be packaged in recyclable glass bottles and will frequently exhibit fine sediment or traces of pulp in their mixture. On account of high manufacturing costs, it is economically impractical for such products to be derived from low quality ingredients. In most cases the raw materials will be organically certified to ensure a product that is natural, free of chemical residue, wholesome and nutritious. Today’s informed consumers are prepared to pay a premium for this level of reassurance.

Squeezing your own juice

Squeezing your own juice at home is perhaps the best way to ensure the quality and freshness that is necessary for providing optimum health benefits. Obviously, the quality of each juice will depend on the taste and nutrient profile of the raw produce.

Seasonal fruit and vegetables are an ideal choice because of their ready availability and absolute freshness. While it is nice to have the wide variety of exotic and off season produce available throughout the year, research has indicated that extended periods of cold storage will decrease the nutrient profile of many fruit and vegetable items.

Taste is the other important consideration when selecting produce for juicing. Most fruits and some vegetables appeal to the tastebuds on account of their sweetness, indicating high fructose content. This is particularly true for melons, berries, carrots, and bananas. In other varieties the sweetness becomes overwhelming unless it is balanced by sharper acidic qualities. Grapes, apples, plums, and cherries are examples of fruits that must be carefully selected according to taste. Excessive sweetness for these varieties will usually result in a heavy, syrupy juice that should only be consumed in small quantities.

Some growers have discovered that careful application of organic principles results in produce that is naturally balanced for taste. Along with their desire to fulfil increasing consumer demand, leading Australian winemakers are now experimenting with organic methods as a means of perfecting their product.

Freshly squeezed fruit and vegetable juices are easy to digest but for optimum nutrient absorption they should be taken separately from solid foods and other liquids, with the exception of plain water which can be added to dilute the taste when required. Most health and nutrition advocates recommend that fresh juice be consumed within half an hour of processing in order to preserve the valuable enzyme content. A glass of freshly squeezed orange juice at room temperature, for example, loses approximately half its enzyme content in one hour, and the remaining supply is dissipated within two hours of squeezing.

Well publicised juices are heavily sought after and may be difficult to obtain. In accordance with numerous media reports, blueberries and their close relatives contain a range of antioxidant and protective compounds that appear unrivalled among other species. At present, however, Japanese and European demand for these frozen berries and their organic juices have created local scarcity. Don’t be too discouraged if you cannot locate or afford to obtain the popular juices of the moment. Some of the most humble produce and traditional juicing recipes contain many well established properties and potential health benefits. Plain carrot juice is extremely nourishing and a powerful eliminator of toxins. Often mixed with beetroot, or celery juice, these combinations are excellent for promoting healthy circulation and glowing skin. Lemon juice is another excellent tonic that will cleanse the digestive tract and eliminate toxins. For best results it should be taken first thing in the morning, unsweetened with a little water.