I am a big fan of juicing, but there is a right and wrong way to juice. First things first! Go easy on fruit juices, especially with tropical fruits like mango and pineapple both of which are very high in sugar. Fruits offer plenty of antioxidants and beneficial enzymes but I don’t recommend regular juicing with fruit, especially if you are on a weight loss plan. Pineapple mango juice contains almost 8 teaspoons of natural sugar that will send your blood sugar and insulin levels soaring, increasing fat storage. The exception is using the occasional green apple to sweeten some of the more bitter green drinks. Why? Green apples are relatively low in sugar and high in fiber.
Try to focus on organic, raw green veggies for maximum nutrition in freshly pressed juice. This is a great way to sneak more veggies in concentrated form into your diet. Juices should not be a substitution for eating your vegetables, however. Vegetable juice should be used as an accompaniment to a meal or in between meals for an afternoon energy boost. Juicing makes it easier to absorb all the nutrients from the vegetables you’re juicing and makes it easy to get a wider variety of veggies you may not otherwise eat.
The best veggies to utilize when juicing:
- Cucumbers: cleansing and good for skin health.
- Celery: anti-inflammatory and alkalizing.
- Beets: liver cleanser and great a source of iron.
- Carrots: rich in beta-carotene but use caution with carrot juice it’s also high in sugar.
- Kale: alpha-linolenic acid, an omega-3 fatty acid.
- Wheat grass: detoxifies and also alkalizing.
- Fennel: excellent for digestion
I’ve included one of my favorite juice recipes, visit our Slim Measures Pinterest page to see more!
The Green Machine:
- 2 Carrots
- 1 Cucumber
- 1 Small Bunch of Parsley
- 1/2 a Bunch of Chard
- 1/2 a Bunch of Spinach
- 1 Bunch of Kale
- 3 Stocks of Celery
- Juice of 1 Lime