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Juicing vegetables is a great way to get nutrition especially for those who do not have
a love of them.
S p e C i A L S growing upsome of us tried to get away
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with sneaking vegetables to the dog, even though mom and dad lectured away
about spinach for our muscles and carrots for our eyes.
“I was not big on eating vegetables but found juicing to be the magic bullet for
my health, energy, and vitality,” says Rick Civelli, owner of Wrightsville Beach
Surf Camp and Surfberry.
For those unable to stomach chewing large portions of beets or rutabagas, juicing
could be an alternate route for ingesting natural vitamins and minerals.
“That’s the main benefit of juicing — the immediate absorption of nutrients.
You feel on a ‘nutrient high’ within the first 15 to 20 minutes after drinking
them,” says Stephanie Davis of Paula’s Health Hut. Another nutritional goldmine
in juiced produce is the enzymes they carry.
“The digestive enzymes in fruit and vegetables break down your food. Without
them your body is vulnerable to indigestion, acid reflux and irregular bowel
movements,” Davis says.
Since the produce used for juicing is raw, and has not been heated, juice drinkers
receive a complete blast of enzymes. When we heat our food some of the
nutrients are cooked out and without those enzymes it is difficult for our bodies
to digest the food we are eating. To get your money’s worth, drink your juice
soon after creating or purchasing it.
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WBM january 2013