Juicing help...just got a juicer, and have a few questions...

1) How long will fresh veg's last in the fridge? I first washed them off in tap water, the soaked them in water being ozonated for a few minutes so approx. how long will they last?

2) At what point do you need to cut off a bruise or bad spot? Obviously if it's black and looks bad I will, but do bruises of malformed looking area's need to be cut off? I noticed quite a few on the "organic" carrots I bought.

3) When does the skin and stem need to be removed?

4) How long will the juice last in the fridge?

5) Any vegs/fruits good for the digestive system, IBS, etc?

6) Any tips, warnings, anything else?

Thanks

You don't need to remove skin when juicing. Different types of vegetables have different shelf lives. The sooner a vegetable is used, the more nutrition it has. Do remove blemished areas from all produce, do not consume that portion. Juice is a concentrate, keep that in mind. Juicing a lot of fruit, is similar to drinking pure sugar water. Some vegetables are high glycemic, like carrots and beets. Don't overdo the produce which is high in natural sugar. One organic apple mixed into a serving of vegetable juice is a good thing. Juice has the most nutrition when consumed as soon as it is made. Pineapple juice is helpful in the digestive system. Each person reacts differently. You'll have to experiment to see what feels good for your body.

Which common green veg. has the most minerals beneficial to the muscles/soft tissue?

Absolutely magnesium. Here are the foods which are high in magnesium. https://www.whfoods.com/genpage.php?t...trient&dbid=75

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- Jim
Life is just one damned thing after another - Elbert Hubbard

Do you throw away the pulp afterwards or for max benefits would you use it, say in a blender with maybe some green tea? Arizona green tea will turn anything decent tasting, would that be good for you or not worth it?

I try to drink green tea each morning. I think it is very good for health.

However

Green tea, and the other teas, contains a good amount of tannins which are well known for binding components such as alkaloids and glycosides rendering them useless to the body. Also tannins interfere with protein digestion. So I don't drink tea or coffee with any food.

I do use fiber a lot, due to constipation, so I prefer to blend rather than juice.

Me too, so I was wondering while juicing and making a mess if just buying like 1/4 the amount of the veg's I did this time and just put them in my blender would be just as well, quicker, a lot less messy and cheaper...would this work as well? maybe better do to you getting the entire veg and it's fiber as well...If so, why are there juicers?

I have found that juices over 24 to 36 hours old taste too weird to me.
Some people dont like them even that old.
Since you ozonate them first I would think that that would increase the juices life a little as you kill all the microorganisms on the outside of the veggies.

cut off stems and bad spots. stems of carrots can harbor bacteria. Id clean them up first then ozonate. Ozonating may extend the juice shelf life for a day or so as it kills all the exterior bacteria.

Juicing apples, spinach, celery, beets, korabi (sp?), chard, cabbage red and green. Id follow the guidelines from the Gerson plan as they have a good rep for curing cancer as well as some cases of diabetes. They tell what percentages of juices mixed together are best,,, and thats not necessarily by taste, but what is best for you.

I never found pulp much good for anything but the compost... some people bake with it but I assume your taking a break from that kind of food.. the pulp has largely been depeated..there is some good stuff there Im sure but you get the best in the juice.

Be sure to add lugols iodine to your plan.

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The pulp is a good source of fiber. However, arizona tea uses high fructose, be careful. Also, you can use the pulp as compost or fertizlizer in a garden.

Yes, please eliminate that arizona tea. You can brew up large batches of green tea or other kinds and keep it in the frige. Sweeten with stevia or xylitol or a combination thereof... and this for a fraction of the price of Arizona tea

Juicer manufacturers will say that you get the most benefit from the juice, because the body does not have to process/digest the fiber. The juice will be assimilated by the body much faster. Also, it is necessary to drink the juice within a couple of hours.

My feeling is that the whole vegetable or fruit is far more beneficial, as the fibers contain silica and fruit pulp contains beneficial chemical components. Blending starts the activation of the enzymes for easier digestion as well.

I would definitely not juice or blend cabbage or any of the cruciferous vegetables, such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. These contain goitrogens which interfere with thyroid function. Cooking or steaming for about 10 minutes will deactivate most of the goitrogens.

I personally would not juice beets or spinach because of too much iron for me. Also, this would present too much oxalic acid, since you would be consuming much more of it than eating the whole plant. Oxalic acid has been shown to bind with calcium (and magnesium, iron, sodium and potassium) in the intestine, thus interfering with the absorption of these. And it's also been linked with the formation of kidney stones.

Oxalic acid is contained in many foods eaten by raw fooders, and 'significant' amounts have been found in spinach, kale, Swiss Chard, lambsquarters, watercress, purslane, parsley, beets, bell peppers, tomatoes, sweet potatoes, cabbage, cacao, nuts (eg almonds, cashews), seeds (particularly whole sesame seeds), buckwheat, some fruits (eg plum, mango, most berries), some ginger.

There is absolutely no problem with these healthy foods, but juicing requires so much more than your would get from just using them in a meal.

Am I a party pooper?

oooouuuu a great time for opening a thread like this...i just got a juicer for my birthday on tuesday... im so happy about it...

i gotta do alot of research on which fruits/veggies are best to use and why and everything...

the other day i made apples red/green,grapes,carrot,plums and it was the best juice i ever tasted... (although i should really choose carefully which fruits/vegs i use bcuz of my tongue candida issue...low sugar,no sugar foods)

the only ''problem'' i had with the situation is that after juicing a LOT of fruits to make a 2 glasses of juice,i had all the skins of the fruits or left overs all over my machine inside,and then i threw them away and it felt like such a waste,of food,of nutrients...i did try eating a bit of that left over fruit pieces but i couldnt,and soon after i threw them away...

I either compost the pulp, or use it to make vegetable stock.

ok ill keep it in mind thanks dog

So with all the recommendations here you might as well not juice anything.. not carrots, not cabbage, not beets, not spinach, not broccoli, fruits have too much sugar.

Hooey I say.

Read up on Gerson. Do a search. Then the Hippocrates institue. Bernard Jensen. Even Jack Lalane. Gary Null. So many people have saved their lives with juice therapy.

https://gerson.org/GersonTherapy/getstarted.htm

I bet Michael Murrys book is good.
https://www.amazon.com/Complete-Book-...1022338&sr=1-1

https://www.amazon.com/s/ref=nb_sb_ss...sprefix=gerson+