Juicing tips

It's easy to make fresh juices. All you need are high quality fruits and vegetables and a good juicer.

• Whenever you can, use organically grown, non-sprayed produce to make the purest juices possible. If not possible, you may wish to peel the produce before juicing.

• Before juicing, wash all produce well, and remove moldy and bruised or any damaged from fruits and vegetables.
• Peel oranges and grapefruits before juicing. The skins are bitter and contain a toxic substance that should not be consumed in large quantities. However, leave on the white pithy part of the peel, because it contains valuable bioflavonoids and vitamin C.
• Tropical fruits like kiwi and papaya should also be peeled. Often these fruits have been grown in foreign countries where the use of carcinogenic sprays is still legal.
• The skins of all other fruits and vegetables, including lemons and limes, may be left on. If the produce has been waxed, removing the peel is recommended.
• All pits (from peaches, plums, etc...) must be removed before juicing.
• Lemon, lime, melon, grape seeds, etc, may be placed in the juicer along with the fruit.
• Apple seeds should not be juiced, as they contain small amounts of cyanide.
• Use stems and leaves along with fruits and vegetables.
• Carrot and rhubarb greens should be removed, as they contain toxic substances.
• Most fruits and vegetables will have to be sliced or cut into chunks or sticks to accomodate the size of your juicer.
• Most fruits and vegetables have high water contents. This is what makes it possible to juice them.
• Fruits that contain little water, bananas and avocados, cannot be placed in the juicer. If using them in your recipes, juice all the fruits first, transfer the juices to a blender and use the blender to mix the drier fruits.