Drinking at least one glass of low-sodium vegetable juice daily may help overweight dieters lose more weight.
In a study, adults who drank at least 8 ounces of vegetable juice as part of a diet lost 4 pounds over 12 weeks, while those who followed the same diet but did not drink the juice lost only 1 pound. The vegetable juice drinkers also significantly increased their intake of vitamin C and potassium, while decreasing their overall carbohydrate intake.
It’s possible that vegetable juice helps reduce appetite. In addition, vegetable juice drinkers are more likely to get the recommended 3 to 5 servings of vegetables daily.
No doubt about it, vegetable juice can help you to lose weight.
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This weight loss is experienced not only by people who have that as a goal, but also by those who do not. Many — in fact, the majority — of people start juicing as a way to improve their health and energy. But even these folks have noticed the pounds “falling off.”
This may be a result of the fact that acids are stored in fat cells, and when the pH becomes better balanced with alkaline foods such as vegetable juices, your body will let go of fat cells and the acids they contain.
Additionally, people who are juicing are likely eating less processed food and junk food, feeling better and having more energy, and as a result are more active, which would contribute to shedding excess pounds.
But weight loss is just one of many benefits of juicing. Others include:
• Boosting your immune system. Juicing can supercharge your immune system with its concentration of beneficial phytochemicals. Phytochemicals are the substances plants contain that protect them from disease, injury and pollution. Research has shown that people whose diets are highest in phytonutrients (ie, plants) have the lowest incidence of cancer and other diseases.
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• Increasing your energy. When your body has an abundance of the nutrients it needs, and your pH is optimally balanced, you feel energized.
• Supporting your brain health. People who drank juices (fruit and vegetable) more than three times per week, compared to less than once a week, were 76 percent less likely to develop Alzheimer’s disease, according to the Kame Project.
Bottled vs. Raw: Does it Matter?
The benefits of vegetable juice noted above are largely available from RAW vegetable juice, as opposed to the processed varieties you find at the grocery store.
Raw vegetable juice, the kind you make at home, is teeming with valuable and sensitive micronutrients, however these become damaged and destroyed when the juice is heated or pasteurized.
Raw juice, on the other hand, is therapeutic. It is a nutrient-dense “living” broth that is absorbed almost instantly, requiring little effort by your body. It is almost like receiving an intravenous infusion of vitamins, minerals, and enzymes that goes right into your system without having to be broken down.
Since it can be utilized by your body immediately, those who juice report feeling the “kick” of energy almost instantly.
Raw juice also contains something very special — biophotonic light energy — which revitalizes your body.
Fresh, raw juice is a “live food” with a full complement of vitamins, minerals, phytochemicals and enzymes. Commercially processed, canned, bottled, frozen or otherwise packaged juices have been pasteurized, again meaning the juice has been exposed to high temperatures, and many of the vitamins and enzymes have been killed or removed.
Which Veggies are the Best to Juice?
That all depends … on YOU.
You can find out which vegetables are best for you (and keep in mind that you want to juice primarily veggies, NOT fruits, which are high in sugar) by determining your nutritional type, and selecting vegetables that are best suited for your unique biochemistry.
According to Nutritional Typing principles, if you are a carb type, vegetable juicing is highly recommended if you want to regain or retain your health. Juicing is also beneficial for mixed types, whereas protein types need to follow some specific guidelines to make it work for them.
Generally speaking, though, you should start by juicing vegetables that you enjoy eating non-juiced. The juice should taste pleasant — not make you feel nauseous.
You’ll also want to minimize your use of high-sugar veggies like carrots and beets. If you’re healthy they’re fine to use in moderation, but if you’re struggling with health challenges or are overweight, stick to vegetables that grow above-ground instead.
Tips for Getting the Most Out of Vegetable Juicing
I have previously written an extensive guide to juicing, which I highly recommend you read to help you get started. But one important factor to keep in mind is that, since vegetable juice is very perishable, it’s best to drink all of your juice right after you make it.
However, if you’re careful, you can store it for up to 24 hours with only moderate nutritional decline. To store your juice:
• Wrap the jar with aluminum foil to block out all light. Light damages the juice.
• Store it in the refrigerator until about 30 minutes prior to drinking, as vegetable juice is best consumed at room temperature.
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