The Health Benefits of Organic Juicing

Organic or green juice is a phrase used to refer to the process of using only natural and organic fruits and vegetables to provide the body with essential vitamins and nutrients. These organic fruits and vegetables are grown without the aid of pesticides, herbicides, or other chemicals. As such, they are considered much safer for consumption, and offer the potential to provide a number of health benefits. Here are some of the benefits of juicing:

Juicing provides a number of dietary benefits. It can help to improve weight loss since fresh produce juices are high in fiber and antioxidants. The nutrients found in fruits and vegetables also provide a number of benefits, including strengthening the immune system. Some studies even suggest that juicing may be beneficial to the heart and lower blood pressure. The benefits of juicing do not end there; organic fruits and vegetables also contain vitamins, minerals, and micronutrients that are not found in non-organic produce.

It is also possible to obtain the benefits of juicing by combining different fruits and vegetables. This allows for greater benefits than can be derived from consuming only one type of fruit or vegetable. For example, it is possible to obtain more vitamin C from oranges than from oranges alone. It is also possible to obtain more beta carotene from carrots than from carrots alone. Thus, combining fruits and vegetables in juices provides an opportunity to obtain the amount of these important nutrients that one would typically not be able to obtain through diet alone.

Juicing also has the potential to boost antioxidant activity in the body. This is largely due to the fact that vegetables contain a number of important antioxidants. Specifically, juicing allows the body to absorb more antioxidants from these fruits and vegetables because they are blended with juices made from other healthy foods. Because juicing allows for greater absorption of these essential nutrients, there is potential to increase antioxidant activity in the body at a faster rate than is possible when nutrients are ingested in their raw forms. The increased antioxidant activity of juicing results in the ability to protect against damage to DNA and the ability to repair free radical damage that has already occurred.

Juicing also has the potential to increase the amount of nutrients in non-organic fruits and vegetables. Because organic fruits and vegetables are not planted with pesticides and herbicides, they do not contain the chemicals used in conventional agriculture. However, the process of growing vegetables in soil that has been sprayed with pesticides and other chemicals can be harmful to the plants themselves. In this case, the fruits and vegetables are subjected to even more chemical pesticides after they are harvested. When they are juiced, the chemicals that were used in the process of growing the vegetables are washed away before the juice is extracted. The juice is then considered to be all natural and may contain a greater number of nutrients than if the vegetables had been grown without the use of these chemicals.

One of the reasons that the benefits of juicing are particularly strong for people who suffer from diseases such as heart disease and cancer is that when organic fruits and vegetables are juiced, their levels of phytonutrients are enhanced. Phytonutrients are plant chemicals that act in the body in similar ways to antioxidants. When the body is healthy and has enough phytonutrients to function properly, the immune system is able to fight disease better than it would normally. An increase in antioxidants can help to make the body’s immune system stronger and thus more capable of fighting off disease.

Organic juicing also has the potential to increase the amounts of antioxidants in non-organic fruits and vegetables. When fruits and vegetables are juiced, their skins and stems are removed. This means that there is more space for these chemicals to react with the vitamins and nutrients that are present. For this reason, fruits and vegetables that are juiced tend to have higher levels of antioxidants than they would have if they had been grown in soil without pesticides.

Finally, organic fruits and vegetables contain a significantly higher amount of water than their non-organic equivalents. As water is used to power a juicer, less water is available for use by the plants. This means that they will utilize more of the available water when they are used in salad dressings and other cooking processes, which means that they will have a greater amount available to them at the end of the day to help them battle illness.