Juicing vegetables versus blending vegetables. Reasons why I love juicing vegetables!
Juicing vegetables ideal way to get the greatest nutritional benefit. First look at the color of your juice. Juicing vegetables that have vibrant color, the more powerful the juice. So always choose color.
Flavonoids, the plant pigments responsible for the colors in fruits and vegetables, also have anti-inflammatory, anti-allergic, anti-viral, and anti-carcinogenic properties. By juicing vegetables full of color you get amazing benefits.
According to research compiled by the North Carolina Research Campus, the American Dietetic Association, the American Cancer Foundation, and the American Diabetes Association, there are almost as many reasons for juicing vegetables for longevity and anti-aging as there are fruits and vegetables to juice with.
Juicing vegetables contains proteins, carbohydrates, essential fatty acids, vitamins, and minerals in a form your body can easily absorb.
Juicing vegetables is rich in potassium and low in sodium, which helps promote cardiovascular health and prevent cancer.
Enzymes from juicing vegetables are essential for digestion and the absorption of nutrients in your food.
Juicing vegetables is loaded with powerful antioxidants called carotenes, found in dark leafy green vegetables and red, purple, and yellow-orange fruit and vegetables, all of which neutralize cancer-causing free radicals and promote longevity.
Juicing vegetables such as celery combined with apple reduces inflammation, promotes calm, and restores restful sleep.
Juicing vegetables such as alkaline vegetables including carrots, tomatoes, parsley, spinach, kale, and celery helps detoxify the liver, kidneys, blood, and muscle tissue of toxins that have been accumulating for years.
The nutrients found when juicing vegetables are also responsible for reducing or eliminating acne, anemia, high cholesterol, bladder infections, bronchitis, canker sores, carpal tunnel, constipation, gallstones, glaucoma, headaches, hypertension, indigestion, insomnia, kidney stones, macular degeneration, menopause, morning sickness, osteoporosis, prostate enlargement, psoriasis, ulcers, varicose veins, and water retention.
Juicing Vegetables for Anti-Aging and Longevity
Here are the best benefits to juicing vegetables to stay younger and healthier longer, according to the NCRC:
Spinach helps with mental alertness and reduces the risk of certain cancers, including cancer of the liver, ovaries, colon, and prostate. Spinach is also packed with vitamins A, B, C, D, and K.
Red bell peppers help prevent sunburn, build cardiovascular health, and decrease the risk of certain cancers, including lung, prostate, ovarian, and cervical cancer. Peppers are a good source of vitamin C.
Broccoli decreases the risk of certain cancers, including prostate, bladder, colon, pancreatic, gastric, and breast cancer; helps decrease damage associated with diabetes; and helps protect against brain injuries. Broccoli is packed with antioxidants and vitamins B6, C, and E.
Carrots protect DNA, battle cataracts, and offer protection against certain cancers. Carrots are high in beta-carotene, a potent healer. Carrots provide vitamins A, B, and C as well as calcium, potassium, and sodium.
Cauliflower helps inhibit the growth of breast cancer cells, protects against prostate cancer, and stimulates the body's detox systems. Cauliflower contains the compound allicin, which helps reduce the risk of stroke and improves heart health. Allicin also helps detoxify the blood and liver. Cauliflower is high in vitamin C.
- Cucumber juice is rich in silica, which strengthens connective tissue of muscles, tendons, ligaments, cartilage, and bone. Cucumber juice also promotes strong, lustrous hair, glowing skin, and strong nails.
Artichokes aid blood clotting and reduce bad cholesterol. Artichokes are high in vitamin C and fiber.
Arugula enhances the health of the eyes, lowers the risk of birth defects, and reduces the risk of fracture. High in beta-carotene, the antioxidant that fights heart disease, arugula is also high in vitamin C, folic acid, potassium, and fiber.
Asparagus helps promote healthy bacteria in the digestive system, guards against birth defects, and builds a healthy heart. Asparagus is rich in vitamins A and B1.
Green cabbage helps with blood clotting and reduces the risk of certain cancers, including prostate, colon, breast, and ovarian cancer. Green cabbage also aids detoxification. Cabbage is also a great source of vitamin C, calcium, and fiber and contains the nitrogenous compound indoles, which helps lower blood pressure. Cabbage has more nutrients that protect against cancer than any other vegetable. Fresh cabbage juice has been shown to completely restore the gastrointestinal tract and heal ulcers in seven days, according to research conducted at Stanford University.
Kale helps regulate estrogen levels, prevent sun damage to the eyes, and build bone density. Kale contains vitamins A, B, and C.
Sweet potatoes reduce the risk of stroke and cancer and offer protection against blindness. Sweet potatoes are rich in carotene, vitamin C, calcium, and potassium.
Mushrooms help decrease the risk of certain cancers, including colon and prostate. They also lower blood pressure and enhance the body's natural detox systems.
Butternut squash helps fight wrinkles, promote good night vision, and build a healthy heart. Butternut squash provides vitamins A and C, potassium, and niacin.
Juicing Vegetables Recipes for Staying Young and Healthy
Juicing Vegetables - Cauliflower Inspired Juice Recipes
Juicing Vegetables - Bell Pepper Juice Recipes
Juicing Vegetables - Sweet Sweet Sweet Potatoes
Juicing Vegetables - Nothing Like a Liver Cleanse to Keep You Ageless
Bonus Smoothie Recipe Great for Staying Young
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