Juicing and Nutrition


Juicing can be a great way to take on extra nutrients and make sure that you’re getting all of the vitamins and minerals that your body requires. A freshly-made juice with properly selected ingredients can have nearly all of the nutritional value usually assigned to a traditional solid food meal. But an issue that no one is immune to, whether a juicing fanatic or not, is the shrinking nutritional value found in many common types of produce.

Taste Before Nutrition = Cart Before Horse

One of the main healthy attributes of fresh produce is their supply of phytonutrients. Phytonutrients are compounds which have many positive connotations. Diets high in phytonutrients have been linked with diminished risk of cancer, diabetes, dementia and heart disease. The good news is that phytonutrients are still found in produce, and if you juice often you’ll no doubt increase the amount of phytonutrients that your body absorbs. But the bad news is that most produce used to contain far more phytonutrients than they do today.

The main reason why modern produce is less nutritious than it was thousands of years ago is because of farming. By and large, organized agriculture has done more for the development of the human race than anything else. But farmers have historically selected plants that have a more sweet and pleasing taste – these items tend to be higher in starch, and lower in phytonutrients, which have a bitter taste. As a result, the phytonutrients have slowly been bred out of produce over the course of thousands of years. The modern era has sped up this process considerably.

So in a nutshell, aim to consume relatively “wild” produce when juicing in order to take full advantage of juicing’s healthfulness. You’ll likely be able to find many varieties of wild greens at your local farmers market – buy these. They may contain more phytonutrients than traditional, commercially-farmed produce.