We are, in fact, what our cells manage to absorb from what we eat. Juicing has become a popular practice over the past year but there’s key things to remember…
We all know that vegetables and fruits are good for our health, yet UK government figures published in 2012 suggest fewer than a third of adults and only one in 10 children are eating the recommended “five-a-day” of fruit and vegetables.
Did you know that in Japan the recommendation is 17 portions of vegetables and fruits per day? Based on current eating habits I think the western world has little chance of hitting that target, but what if there was an easy way to get to all that plant-based goodness?
Freshly extracted juices are a quick and easy way to increase your intake beyond “five-a- day” and deliver concentrated nutrients to your cells in around 15 minutes – a tiny frac- tion of the time it takes our bodies to digest a typical meal. When we eat solid foods it takes our bodies a number of hours to separate the vitamins and minerals from the fibre and this requires a lot of effort from our digestive system. Whilst the fibre acts as a kind of broom, to sweep clean our intestines and colon. Fibre is important to ongoing health, but high levels of dietary fibre are not required in every meal.
Also, the juice of various fruits and vegetables includes soluble fibre, such as pectin, which is found in a range of fresh produce including apples, pears, oranges and carrots.
One of the father’s of modern juicing, Jay Kordich, is famous for saying “it is the juice of the fibre that feeds you”. Put another way, it is not strictly true that we are what we eat. We are, in fact, what our cells manage to absorb from what we eat. The condition of our bodies is inextricably linked to how we feed them. Our bodies are constantly changing with 98% of the atoms in the body being replaced in less than a year. It is the nutrients we absorb from our food that are used to build and repair our bodies with new cells.
Neil – Juice Junkie
