7 Jul

JUICE PLANT FOR CONTINUOUS WELLNESS

The practice of drinking vegetable juice is present in the hygienist philosophy, in detoxification techniques, feeding natural in general and in particular in raw food, in theory for the maintenance of the proper pH choosing alkalizing foods and finally part of the natural cures as in naturopathy.

The preparation of fresh juices and their intake is recommended for at least 0.5 liters a day. This quantity is indicated by Norman Walker, delcrudismo pioneer and experimenter of plant extracts.

At the end of 1900 Norman has worked and used these juices to improve the health status and solve various ailments and diseases with excellent results on the treated people.

Which vegetables to choose to make the juices

The vegetables and the most common vegetables that we have in our kitchens are the same that are used as ingredients for our juices.

Vegetables where the usable portion is the fruit: tomato, pepper, eggplant, cucumber, zucchini, pumpkin.
Vegetable juice from the leaf extracts useful for: chard, spinach, lettuce, arugula, radicchio, various cabbages.
Vegetables we collect the part of the stem or root, beet, radish, daikon, celery, fennel, sedanorapa, carrot, leek, onion.
Here are 3 of fruit and vegetable extracts for your body

How to prepare vegetable juices

There are many ways to obtain a vegetable juice. In the market we find vegetable juices however usually already ready in which pasteurization or sterilization of the product significantly lowers the presence of nutraceuticals and consequently also the beneficial properties of the juice.

If we prepare a homemade juice will be fresh and full of all those substances which are so important in vegetables, such as vitamins, minerals and phytosubstances.

First you will find fresh vegetables, preferably organic. The starting raw material must be extremely fresh and healthy. Good crops and plant products grown in the orchard DIY way of the balcony or in their own kitchen garden.

Choose seasonal vegetables is preferable because it lowers to a minimum the risk of pesticide or chemical residues and unlike the vegetables grown outside their natural season.

The vegetables, after being cleaned and washed, is used to obtain the fresh juice. Questosucco must be consumed immediately at the time. In fact, storage is not permitted: even if it happened in the refrigerator in a sealed bottle, is not recommended because it would still lose valuable nutrients and beneficial substances in the juice, such as vitamin C, vitamin E and vitamin A.

Furthermore the process of oxidation occurs when the juice comes into contact with the air causing the transformation of substances and the consequential loss of their benefits.

Tools to make vegetable juices

The three most commonly used tools are the blender (a glass or immersion), and the centrifugal extractor.

The blender requires to be powerful enough to be able to also leathery shredding vegetables like the roots and this is not always possible. It is also necessary to add a liquid, such as water, milk or vegetable milk in order to better blend the vegetable. You will get an elongated juice and increased by any of their substances added liquid. It remains a fast, easy and cheap.
The centrifuge is a household appliance invented to produce juices. Through a basket which rotates at a high speed and due to centrifugal force, unable to eject from plant cells the juice that is poured into the container below the filter. The centrifuged juice obtained is 100% vegetable without added liquid, although some substances are still been lost during centrifugation for the clutch and overheating of the move. fairly quick method, tool a bit ‘more expensive and average efficiency. One drawback is the cleanliness of the gearbox which varies depending on the make and model.
The extractor is a sophisticated appliance which has been specially designed to extract the maximum efficiency from fruit and vegetable juices. It works with an auger that crushes the plant up to obtain the juice. The extraction efficiency is among the best ever, quiet and easy to clean. The speed of movement is very low and this allows not to lose substances and active ingredients. Surely the disadvantage is the cost of the appliance and this has to be evaluated depending on the frequency of use in the family.
types of juices

There are many vegetable juices and, depending on the plant of origin and of the combinations, we can have energizing juices, deossificanti, vitamin and that more generally help the well-being of specific apparatuses (for example digestive) or that soothe or support l ‘ whole organism.

Energizers: with spinach and green apples or asparagus, celery and carrots.
Vitamin: with beetroot and pear or zucchini, tomato and basil.
Detoxifying: with celery, fennel and apple, or red cabbage and apple.
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Pros and Cons of vegetable juices

As we saw each extraction method blender, centrifugal extractor or has its pros and its cons. The best method to keep all the properties, having maximum efficiency and get all the benefits of fresh juice is definitely the extractor, but also piùdispendioso in economic terms.

If the use of vegetable juice becomes part of the eating habits of the entire family then even this expense will be sustainable for the welfare of all components.

The pro of vegetable juices is the intake of large amounts of minerals and vitamins, antioxidants and phytonutrients and all those nutraceuticals or active effect which are capable of protecting and treating the body as well as keep them alive in a healthy way and balanced.

A counter of the vegetable juice is the ability to think that once drunk the juice is not necessary to eat raw or cooked vegetables. We must know that in the vegetable juice is absent part of the fiber.

It is important to take fiber in the right quantities: while on the one hand serves to cleanse and detoxify the body, on the other hand too much fiber can cause problems and we must be careful especially to growing children who have immature digestive system.

The juice is easier to consume compared to raw vegetables or cooked but must not be in place of plant foods in solid form, rather in addition to the daily eating habits.