The juices that heal
Over the past twenty years, a real madness has taken hold of the organic movement in the United States but, strangely enough, it has still not really crossed the ocean: the madness of “juicing”.
Juicing comes from the word “juice” and consists simply in making fresh juices at home from raw vegetables and fruits, consumed daily, or even several times a day for people seeking to achieve a particular effect on their health.
Indeed, it is not just a matter of enjoying yourself, although many cocktails are absolutely delicious. The goal is also to heal. According to juice specialists, there are cocktails:
- against migraine
- for a better sleep
- against the buttons
- a “youth elixir”
- against bloating
- to prepare yourself well for a hearty meal
- to remineralize
Just an example of a simple cocktail I made last night that I found delicious:
Mix two apples with 1 large celery stalk. It seems to promote relaxation and help you sleep better. The mixture is surprisingly good.
How does it work?
There are three main reasons why you might want to make your own juices:
- Juices help you absorb more nutrients from raw vegetables: this is important because most of us have suffered from poor digestion due to poor food choices over the years. Extracting the juice from raw vegetables breaks down the fibres and therefore makes it easier to absorb valuable nutrients;
- Vegetable juice is a living element that has many virtues. It has the merit of helping the digestive mucous membranes to rebuild regularly, which makes it interesting and very useful in cases of colitis, gastritis and general inflammation; it contains all the nutritional elements of vegetables without the insoluble fibres which are the hardest parts but with soluble fibres which are fermented by our bacteria and strengthen our intestine.
- Juices make it possible to eat more fresh vegetables: many people are already struggling to keep up with the rhythm of 5 fruits and vegetables a day, whereas it would probably take 8 or 10, and especially vegetables rather than fruit. By drinking a glass of juice, you bring the best of many vegetables directly to your body;
- Vary your vegetables: many people eat the same vegetable salads every day, which causes fatigue. However, it is very easy to make vegetable juices with vegetables that you don’t usually eat. It is also an opportunity to discover new tastes with surprising combinations, such as apple and celery.
This is an excellent way to revitalize the body, because juices have a very high concentration of nutrients and energy elements.
Which fruits and vegetables
Fruit juices are delicious, and fruit-vegetable blends are sometimes even more delicious thanks to the bitter or sour taste of celery, spinach, cabbage leaves…
But if you are overweight, have high blood pressure, diabetes, or have a risk of heart disease, it is better to focus on organic vegetable juices, especially green vegetables (rather than fruit juices that are high in sugar).
What is amazing is that you can make juices with any fruit and vegetable, except banana and avocado, which can only be mixed.
There is of course tomato juice, carrot and beetroot juice, but they are very sweet.
In fact, the great classics of organic “juicing” are cabbage leaves of all kinds (white, red, green, curly), broccoli, celery, turnips, cucumbers, fennel, parsley, endives, courgettes, yellow, red and green peppers, peas, endives, garlic and onion (onion in small quantities because they are not easy to digest).
You can almost always add a piece of ginger and a lemon or lime juice.
To further improve the taste, don’t hesitate to add a drop of stevia, a natural sweetener that tastes like liquorice and goes very well with vegetable juices.
You will find that the combinations are endless, and that you will get the most varied tastes, generally very pleasant. It is therefore a real adventure in the world of forgotten tastes that you offer yourself by making juices, in addition to a beautiful gift of nutrients for your body.
The problem with jetting is that it requires organization because:
- you need a special machine to take full advantage of plants
- juice does not keep, and oxidizes if you do not drink it immediately; you cannot make it once a month, then drink it in small portions.
Many people use a centrifuge as a cost-saving measure, which only costs 50 euros at the entry level, but has the disadvantage of not extracting all the juice and pulp correctly. Some of your fruits and vegetables will then end up in the trash rather than in your glass.
The only really powerful tool for making vegetable juices is the extractor.
It is much more expensive (between 250 and 350 euros) but it recovers much more juice and nutrients. The pulp that comes out of an extractor is almost dry, there is nothing lost. On the other hand, the juice is purer than with a centrifuge, which allows a lot of fibre to pass through.
The extractor also has the advantage of keeping the juice for the day away from oxidation.
However, it is essential to choose a simple model that will limit installation and cleaning time as much as possible, otherwise you will not use it. If you live alone or with two people, there are manual extractors that will do the trick. They are also much more accessible (54 euros).
Last advice for the road
Start making your juices with vegetables you usually eat. The taste should be pleasant to you, without causing nausea. It is very important to listen to your body when you are making juices. Have a drink at breakfast, and make sure you don’t feel uncomfortable in your stomach all morning.
If your stomach makes strange noises, it’s because you can’t stand one or more of the vegetables. As far as I’m concerned, I realized that I couldn’t drink much cabbage juice, which is a shame because it’s very good and the anti-cancer properties are proven.
I will come back regularly in Santé Nature Innovation on ideas for vegetable juice cocktails to explore. It is an inexhaustible source of fun.
To your health!