Juicing isn’t just a passing trend. Done right, drinking homemade juices daily, or several times a day, can be a very effective way to improve not just your skin, but your overall well-being.
And it’s easy. You can choose from a variety of different juicers – ranging from very basic to more commercial kitchen quality. But if making your own fresh juice from raw fruits and vegetables still seems daunting, then you can always opt for home delivery courtesy of a professional juice service, or else simply pick up your day’s supply from one of the commercial outlets that sells them.
A healing elixir
Juicing is a fun and delicious way to consume a wide range of nutrients and from a nutritionist’s point of view – a useful way to help heal the body. Making juicing part of your regular routine can result in better sleep, improved skin, more efficient digestion and increased immunity. Juicing enthusiasts tout it as an elixir of youth!
- Extracting the juice of raw food breaks down the fibre so valuable nutrients are more easily absorbed. This is important because many people have digestive issues due to years of poor food choices.
- Juicing helps to rebuild and nourish the lining of the intestinal mucosa, making it useful for treating all kinds of digestive disorders and general inflammation – all of which affect the quality of our skin.
- Juice also contains all the nutrients of fruits and vegetables, but minus the insoluble fiber, which many find hard to digest. It still retains the soluble fiber that is fermented by our gut bacteria, which helps strengthen our immune system.
- Juicing encourages us eat more fresh vegetables than we would normally would. Many people struggle to keep pace with the recommended 5 portions of fruit and vegetables a day. Juicing allows us to easily consume 8 or 10 portions, particularly from vegetables, which is healthier than fruit.
- Juicing allows us to vary our veggies instead of eating the same ones every day and possibly missing the vital nutrients they contain. It’s very easy to make juice using vegetables you wouldn’t normally eat. It’s also an opportunity to discover new tastes and surprising combinations – such as apple and celery.
Important juicing tips
- Rule one: More vegetables, less fruit. Fruit juices are delicious, and fruit-vegetable combinations can sometimes be a good way to balance the slightly bitter taste of celery, spinach, cabbage leaves and kale. But fruit tends to be high in sugar. If you are overweight, have hypertension, diabetes, or have immune issues it’s better to focus on green vegetable juice.
- You can make juice with virtually any fruit and vegetable, except banana and avocado – which can only be blended. Use tomatoes, carrots and beetroot too.
- The classics of “juicing” are cabbage leaves of all kinds (white, red, green, kale), broccoli, celery, turnips, cucumbers, fennel, parsley, endive, zucchini, yellow peppers, red and green, peas and endive.
- You can always add a piece of ginger and lemon or lime juice.
- To improve the taste, add a drop of stevia, a natural sweetener that has a slightly licorice taste which goes quite well with vegetable juices.
- The combinations are endless and you’ll discover a variety of new tastes – usually very pleasant! In fact, juicing can be an adventure into a world of new taste sensations, along with a gift of nutrients for your body.
Commercially made juices can be practical when you’re out and about or pushed for time. But if you’re serious about making juicing a part of your healthy routine, home preparation allows you to consistently control important qualities like freshness, sugar content, seasonality and cost.
Juicing does require preparation. You’ll need a special machine to get the full advantages. Juice doesn’t keep and oxidizes if you don’t drink immediately. You can’t make a big batch and then it drink it later. Many people use a centrifuge, because it’s cheaper, but the disadvantage is that it doesn’t properly extract all the juice and pulp. A large portion of your fruits and vegetables then end up in the trash rather than in your glass.
The only effective tool to make vegetable juice is with an extractor. It is more expensive, but it delivers a lot more juice and nutrients. The pulp comes out of an extractor is almost dry, there is nothing lost. Another advantage of the extractor is that the juice will keep for a day without oxidizing.
Drinking a glass of juice is an easy way to bring the most valuable nutrients of vegetables directly into your body.
But listen to your body. Start with a juice at breakfast and then be aware of any digestive symptoms you might feel afterwards. Any discomfort means that you might be better switching one or more of the ingredients – keep experimenting. Begin by juicing the vegetables that you usually eat – then be adventurous. Keep juicing regularly and you skin will soon reflect the benefits!
For nutritional consultations to address all kinds of health issues, including every type of skin issue, contact Susan Tomassini, Licensed Nutritionist BSc (Hons) Dip BCNH @ 06 17481114 or visit