There are many health benefits of drinking freshly juiced fruits and vegetables. To start it’s a dynamic way to add fresh nutrients that you normally wouldn’t eat because so many of use are eating processed foods and have less than ideal diets. Freshly squeezed fruit and vegetable juices retain most of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer and various inflammatory diseases, like rheumatoid arthritis.
My dear friend and fitness legend Jack Lalanne would always say cooking kills. What he was that cooking is a chemical process and understandably, it changes the molecular structure of the food, making it foreign to the body. If you don’t think this is likely, stick your hand in a pot of boiling water. When you pull it out, how does it look? Is it in better or worse condition?
Cooking destroys the enzymes in food, but what are enzymes and why should you care?
Enzymes are life.
They are on an equal level with vitamins, minerals, fats, carbohydrates, proteins, and water. Without the presence of enzymes in food, the body is forced to rob its own bank account.
Unfortunately, all heavily processed foods (95% of supermarket shelves) have been stripped of their enzyme content. That is, they contain no plant “life force”. So every time you sit down to a burger, bun, pizza, or anything else that comes in a packet, tin or can, your body has to dip into its own enzyme resources to make up for the shortfall.
So, when it comes to fruits and vegetables, they are best consumed in their raw form and for me – the easiest tastiest way is to Juice!