Meghan Telpner, author of Undiet: Eat Your Way to Vibrant Health, says: “I am #teamjuice! I make a green juice with cucumber, lemon, romaine, dandelion greens, kale, spinach and a pinch of salt. Fresh, slow-pressed vegetable juice sends a high concentration of plant-powered nutrients into the bloodstream, where they help cells regenerate. That said, juicing can be bad for you if you don’t do it properly. If juice is heated or left sitting, it loses many of its nutrient and enzyme benefits. If you’re not using organic or chemical-free produce, you’ll also be drinking fast-absorbing pesticides in high concentrations. Lastly, if you like your drinks sweet — using veggies and fruit like carrots, beets, apples and watermelon — you’ll absorb sugars at a rate that can cause a spike in blood sugar, leaving you hungry and tired. (Also remember that juice doesn’t replace the benefits of whole fruits and veggies in your diet.)”
This article was originally published in Canadian Health & Lifestyle.