Juicing Benefits

The first evidence of juicing leads back to B.C. time, but it did not become popular until the 1970s. The diet involves solely consuming juices of vegetables and fruits.While being mindful of the risks involved if not done properly, juicing can prevent diseases and conditions like cancer, asthma, arthritis, and more.

BENEFITS

  • Gives your body extra nutrients
  • Rich in anti-inflammatory compounds
  • Boosts immune system and provides energy
  • Introduces healthy enzymes that improve digestion

RISKS

  • Harmful if suffering with a kidney disorder
  • Weight loss is typically temporary, not long-lasting
  • Consuming unpasteurized juices can lead to a higher risk of illnesses
  • Consuming not enough calories can cause low blood sugar

BEETROOT JUICING

One cup of beetroot juice contains:

  • 58 calories
  • 0 g of fat
  • 0.84 g of protein
  • 15 g of carbs
  • 10.84 g of sugar
  • 0.8 g of fiber

Due to beets nitrate content, scientists have found this juice to lower blood pressure. Nitrate is converted into nitric oxide, which then dilates blood vessels and improves blood flow. A study testing this theory had participants with hypertension drink 250 ml (a little over 1 cup) of beet juice everyday for 4 weeks. They concluded that this lowered the test groups blood pressure.

Beet juice contains betalains, which is an anti-inflammatory compound. These compounds were found to reduce the activity of an inflammatory enzyme by 32%. This helps prevent inflammatory diseases.

Anemia is a condition caused by low iron levels. Iron helps red blood cells transport oxygen around the body. Since beets are rich in iron, drinking beet juice can prevent your iron levels from reaching dangerously low.

PINEAPPLE JUICING

One cup of pineapple juice contains:

  • 132 calories
  • 0.9 g of protein
  • 0.3 g of fat
  • 0.5 g of fiber
  • 25 g of sugar

Researchers found that when ovarian and colon cancer cells were exposed to juice from the core, flesh, and stem of pineapple, the growth of the cells were suppressed. An additional study found that beta carotene, found very prominently in pineapples, reduces the risk of colon cancer.

In addition to beta carotene lowering the risk of cancer, it also promotes healthy skin. Pineapples are high in vitamin C and beta carotene. These antioxidants reduce wrinkles, improve skin texture, and minimize skin damage. Vitamin C strengthens the skins structure by building up the collagen.

CRANBERRY JUICING

One cup of cranberry juice contains:

  • 116 calories
  • 30.9 g of carbs
  • 0.3 g of fat
  • 30.6 g of sugar
  • 1 g of protein
  • 0.3 g of fiber

A study testing cranberry juice on females with metabolic syndrome found that it increased the antioxidants in blood plasma. They were also found to have a lower low-density lipoprotein (LDL). LDL is commonly known as the “bad” type of cholesterol.

Researchers found the chemicals in cranberries help fight off certain viruses and bacteria. A common cause of food-borne illness, norovirus, was found to dissipate when introduced to cranberry juice. In a different study, they found cranberry juice to inhibit the growth of 7 different bacterial microbes.

The most common use of cranberry juice is urinary tract infection (UTI) prevention. Cranberry juice has been found to be beneficial against the growth of bacterial pathogens. This is especially true when looking at the bladder.

CARROT JUICING

One cup of carrot juice contains:

  • 94 calories
  • 2.24 g of protein
  • 0.35 g of fat
  • 21.9 g of carbs
  • 1.89 g of fiber

Since carrots are naturally rich in antioxidants, they play a large role in cancer prevention. In a study testing this theory on stomach cancer, scientists found carrots to decrease a person’s risk by 26%. In addition to antioxidants, carrots also increase the level of carotenoids in blood. Higher levels of carotenoids in the blood lead to lower risks of breast cancer. For those suffering with leukemia, carrot juice extracts were found to stop the leukemia cell cycle.

In addition to cancer, scientists found a direct link between dietary vitamin C intake and chronic obstructive pulmonary disease (COPD). People with COPD were found to have lower levels of carotene, potassium, vitamin A, and vitamin C. Since carrot juice is naturally high in all of these nutrients, scientists believe consumption of this juice will lower one’s risk of COPD.

CELERY JUICING

One cup of celery juice contains:

  • 42 calories
  • 9g of carbs
  • 2g of protein
  • 0g of fat
  • 4g of fiber
  • 6g of sugar

Celery contains two beneficial antioxidants – apigenin and luteolin. These two components help reduce inflammation and reduce the severity and risk of inflammatory diseases. Asthma and rhinitis are inflammatory diseases of the upper and lower airway. Luteolin was found to reduce the inflammation and allergic responses of these two diseases.

Researchers found apigenin could suppress arthritis due to its anti-inflammatory properties. It first suppresses the immune system by interrupting the transportation and signaling capabilities of cells that trigger inflammation.

When looking at celery’s effects on fertility, it differs between women and men. For men, celery has a protective effect. Celery can protect against substances that can damage sperm production. Whereas for females, high consumption of celery means a high consumption of apigenin. While having positive effects, high levels of apigenin can also lower fertility.

Leave a Reply