The benefits of juicing are all factors of the ingredients you put into. While each category of ingredients has its own strengths, overconsumption of anything is dangerous. So it is important, just like eating, that we try as wide a variety of foods as possible. Constantly look for new juicer recipes and try fruits and vegetables you’ve never seen before.
One of the ways juicing helps a lot of people are where the texture or particular taste is unappealing. While I always believed, just as you acquire a taste the same is true in reverse. Use juicing as training wheels to eating vegetables.
The primary reason vegetables juicing is recommended over fruit juicing is because of the high levels of sugar in fruits. For some people who must watch their sugar levels fruit juicing adds too much sugar into their daily intake. Fruits also lack chlorophyll which is a reason for anyone to consume lots of green.
Chlorophyll is what makes the plants green and what else it does for the plant is really not the topic of this writing. What it does for you, however, is. Chlorophyll does many things to keep the body running at peak performance. It helps cleanse the body and serves as an antiseptic as well as a stimulator for the cells. In an interesting way, it also helps the creation of red blood cells.
The true benefit of chlorophyll is that it helps the blood. All the cleaning and antiseptic stuff is what the blood is suppose to do. Chlorophyll, by being so similar to hemoglobin, the part of the blood that carries oxygen and is what you are really benefiting, increases the amount of hemoglobin making your blood healthier and more effective. The body can convert chlorophyll to make hemoglobin and that makes the blood better at doing what it does.
In fact, consuming sufficient amounts of chlorophyll consistently over an extended period of time has reported numerous health benefits. Among some of the most immediate benefits are increases in blood count, alleviates blood sugar problems, and relieves gastric ulcers on top of the already mentioned benefits of detoxifying and cleansing.
Knowing that chlorophyll is what makes vegetables green, any vegetable contains chlorophyll and more in more green vegetables. But the ultimate richest sources of chlorophyll are from alfalfa, barley grass, chlorella, spirulina and wheatgrass. Depending on where you’re from some of these produces may not be readily available. Do your best to vary the ingredients in your juice regularly.
Of the mentioned, chlorella is important for another reason. Chlorella contains high levels of vitamin B12 that is often found in animal products, and rarely in other vegetables. Some vegetarians get in trouble from a lack of B12 when it is easy to obtain chlorella tablets manufactured specifically for that purpose. Crush a tablet and mix it into your juice. Yummy.