Juicing

Nutritious and therapeutic value of juices.

Juicing as a method of natural medicine, is becoming more and more popular.
The importance of fruits and vegetables for our health is well known. However vegetables,fruits and juices from them are not one and the same. Those comprise up to 90 % of water enriched with biologically active substances of vegetative cells. Juices require very little energy for digestion and are included in a metabolism almost immediately. It has a positive effect on the regenerative processes of an organism. All vegetative juices correct the acidic-alkaline balance of blood. They increase activity of enzymes, improve metabolism, assist in neutralization of toxins and their extraction from the body. Juices stimulate the digestive process. They are a rich source of vitamins, minerals and many microelements. Vegetable juices contain more mineral substances, such as potassium,calcium, magnesium, sodium, than fruit juices,whereas fruit juices contain more organic acids and carbohydrates, which raise their caloric value. Vegetables require a few hours to digest completely while absorption of juices by the body takes only about an hour. It takes the burden off of the digestive system, relieving and unloading it. There are 2 methods of juice therapy that people usually use. One is a juice fasting, which lasts from 2 to 5 days. Such fasting on one and a half -2 L of juice quickly reduces weight and cleanses the body. Another method involves the daily intake of fare amounts of juices. It works slower but brings long lasting results. This method should be carried out for at least 2 weeks. Daily intake of juices should be no less than 500-600 ml to receive noticeable results. It is best to drink juice right after preparation. In some cases juice can be stored in a fridge for short periods of time.

Canned juices can be used too; however, they operate more slowly and do not bring the results as good as freshly made juices.