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Juicing Tips from CherieCalbom's book "The Juice Lady's Juicing for High Level
Wellness and Vibrant Good Looks"
This page has moved to our blog where you will find more uptodate information about juicing and fertility:
http://infertilityworkshop.com/blog/faqs-of-juicing-for-fertility/
1. Wash all produce before juicing; fruit andvegetable washes are available from many grocers and health food stores. Cut away allmoldy, bruised, or damaged areas before juicing.
2. Use organic or unsprayed (transitional) producewhenever possible to ensure that you have the purest juices possible. (See OrganicallyGrown, page 180.)
3. Because the skins of oranges, tangerines, andgrapefruits contain indigestible, volatile oils that can cause digestive problems andtaste bitter, always peel these citrus fruits before juicing. (Lemon and lime peels can bejuiced, if organic.) You shoud leave as much of the white pithy part on the citrus fruitas possible, since it contains the most vitamin C and bioflavonoids (phytonutrients withantioxidant acitvity). Always peel mangos and papayas, since their skins contain anirritant that is harmful when eaten in quantity. Also, I recommend that you peel allproduce that is not labeled organic, even though the largest concentration of nutrients isin and next to the skin; the peels and skins of sprayed fruits and vegetables have thelargest concentration of pesticides.
4. Remove pits, stones, and hard seeds from fruitssuch as peaches, plums, apricots, cherries, and mangos. Softer seeds from oranges, lemons,watermelon, cantaloupe, grapes, and apples can be juiced without a problem (we at Aim forBetter Health disagree about apple seeds, they are toxic and should be removed). Becauseof their chemical composition, large quantities of apple seeds should not be juiced foryoung children; they should be okay for adults.
5. The stems and leaves of most produce, such asbeet stems and leaves, strawberry caps, and small grape stems, can be included in thejuicing process; they offer nutrients as well. Larger grape stems should be discarded asthey can dull the juicer blade. Carrot and rhubarb greens should be removed, however,because they contain toxic substances.
6. Most fruits and vegetables have a high watercontent, which makes them ideal for juicing. Those with much less water, such as banana,mango, papaya, and avocado, will not juice well. They can be used in smoothies and coldsoups by combining them with fresh juice in a blender (for recipes, see pages 13-67).
7. Most fruits and vegetables should be cut intosections or pieces that will fit your juicer's feed tube.
8. Juice can be stored in an airtight, opaquecontainer in the refrigerator or in a thermos for up to 24 hours; light, heat, and airwill destroy nutrients quickly. Melon and cabbage juices do not store well. Be aware thatthe longer juice sits before you drink it, the more nutrients it loses. If juice turnsbrown, it has oxidized and lost a large amount of its food value. After 24 hours, it mayspoil.
9. Place a thin plastic bag - thekind that is free in the produce section of a grocery store - in the pulp receptacle ofyour juicer. When you are done juicing, you can toss the pulp or use it in cooking orcomposting, but you won't need to wash the receptacle.
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