Genesis 1:29 Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.”
It really is foolish to consider that if you have juiced some fruits or vegetables that they are now concentrated versions of themselves. A concentrated food is a product that has been dehydrated, from which its water content has been removed. Juices on the other hand are very liquid food, mostly organic water of the best quality with the nourishing atoms and molecules in comparatively microscopic volume. It is the very fact that the microscopic volume for which the cells and tissues of the body are starved!
When you are juicing, the fibers are pulverized or triturated in order that the vital elements can be released into the liquid. This makes the nutrient content of the juice more bio-available for the digestive system to absorb and the body systems to put to use.
How Much Juice Can Be Consumed Safely?
Well, no different than eating solid foods. Drink as much as you can do comfortably without forcing yourself. As a general rule, one pint daily is the least that will show any perceptible results, and preferable from two to eight pints or more.
When we begin to consume freshly juiced produce on a daily basis there are certain definite benefits. First, in releasing the mineral and chemical elements, vitamins and hormones from the microscopic cells of the fibers of vegetables and fruits and second, in collecting them and separating them and the juice from the fiber. What many forget to mention is the water content. We talk about water and think instantly what comes out of the faucet, or spring water even rain water. Yet few peeps stop to wonder if, or even to realize that, there is vital organic as well as inorganic water. Nature (God) has furnished our vegetation as the laboratory in which to convert the inorganic water of rain and stream water into life containing atoms of organic water. ALL produce contains water content!
Think about this fact as well… when juices have been cooked, processed, canned or pasteurized ALL of the enzymes are destroyed and the atoms are then converted into inorganic or dead atoms; this applies to the H2O (water) as well as to the mineral and atoms composing those juices. There is a big buzz and controversy as to “blended” drinks, like green smoothies where using machines like the vita-mix to mulch it all up keeping the cellulose (plant fiber) intact is a healthier way to juice. However, to convert vegetables into liquid or semi- liquid mush without eliminating the cellulose is also of little value from the point of view of juices. Drinking juices not only enables the body to assimilate all of the elements in a faster manner, but it does so without burdening the digestive organs with the work entailed by the presence of the pulp (cellulose).
To take the digestive process a bit further, to drink juices from which the pulp has not been extracted actually can tax the digestive organs more than eating and properly masticating the raw vegetables and fruits themselves, as proper insalivation and thorough mastication (chewing) is essential to the complete digestion of vegetables when the cellulose fiber is present. This is not usually done if the fiber still remain a part of the mush or liquefied vegetables; whereas, the juices from which the fiber has been removed furnish, without interference, every particle of the nourishment contained in the vegetable for immediate and quicker assimilation by the body. Many peeps find when they consume a blended produce drink, they get gassy and feel bloated due to incomplete digestion because they “drank” it vs. chewed it. So removing the pulp if you are going to drink your produce is better for your digestion.
I hope this sheds more light on the differences between freshly juiced produce is NOT concentrated, and the difference between juicing (with pulp/fiber removed) and blended (with fiber/pulp left in).
Dr. Jodi Barnett N.D.