Juicing 101: The Dos & Don’ts Of Juicing

kale juice

Juicing is becoming increasingly important among those of us who don’t claim to be extreme health nuts but are simply looking to make better food choices here and there. If done correctly, juicing can add variety to your diet while sneaking in the vitamins and nutrients that your body needs.

“Juicing can be an easy way to slurp down fruits and vegetables, but it doesn’t replace the consumption of whole fruits and vegetables in the diet,” explains Angela Ginn, a registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics in Baltimore, Maryland.

“I have three rules to juicing. The first rule is 80 percent vegetables and 20 percent fruit. Vegetables are less calories – that’s why it should be 80 percent of your juicing recipe.”

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“The second rule is to watch the portion size. Aim for 8-12 ounces for your daily intake. The third rule is to remember to enjoy colorful fruits and vegetables in its natural form – 2 to 3 servings of fruit per day and 4-5 servings of vegetables per day. To reap all the health benefits of juicing, it’s important to have a variety of produce.”

Here’s a few great recipes to keep your body working at optimum performance

Mean Green Weight Loss Machine (Weight Loss)
Apples – 2 medium (3″ diameter)
Celery – 4 stalk, large (11″-12″ long)
Cucumber – 1 cucumber (8-1/4″)
Ginger Root – 1 thumb (1″ dia)
Kale – 6 leaf (8-12″)
Lemon – 1/2 fruit (2-3/8″ dia)

Apple Sharp (Alzheimer’s Prevention)
Apples – 5 medium (3″ dia)
Celery – 2 stalk, large (11″-12″ long)
Oranges (peeled) – 2 fruit

Summer Strong (Arthritis/Bone Strengthening)
Basil (fresh) – 3 leaves
Blueberries – 1.5 cup
Cayenne Pepper (spice) – 2 pinches
Lime – 1/2 fruit (2″ dia)
Watermelon – 5 cup, diced


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