Juice for the health of it
By Jamie-Lynn Shaw, BHSc, CNP, PTS, NNCP
Juicing has become extremely popular. There is a vast amount of research on the benefits and healing properties of juicing. Plus, it’s a convenient way to ensure your body is getting much-needed nutrients for optimal health.
The benefits of juicing:
- Strengthened immunity
- Glowing skin
- Helps with weight loss
- Reduces heart disease
- Helps prevent cancer and stroke
- Nutrients are highly absorbable
- Buying organic produce adds to these benefits due to the fact organic fruits and vegetables aren’t grown with chemicals and pesticides.
One of the greatest benefits of juicing is cancer prevention. Fresh juice is packed with cancer-fighting phytochemicals and vitamins. Nutrients in this state are most easily absorbed by the body (the digestive system gets a break from digesting fibre from the fruits/vegetables), which is why it is so powerful.
Two ways to juice:
- Use a juicer.
- Blend the ingredients in a blender and strain the juice through a cheesecloth to remove solids.
Green juice recipe:
Ingredients:
- 3 large kale leaves (stems removed)
- 3 stalks of organic celery
- 1 kiwi
- Small chunk of ginger
This juice recipe has many benefits. These ingredients are: anti-inflammatory, high anti-oxidant content (cancer preventing), rich in vitamin B, C and A, contain chlorophyll and have an overall alkalizing affect on the body.
Jamie-Lynn Shaw, BHSc, CNP, PTS, NNC , is a Certified Nutritional Practitioner, based in the Ottawa area. For more recipes visit http://www.jamielynnshaw.com
