Juicing Green Vegetables

Juicing greens is one of the best things you can do for your health and well being. Green vegetables are packed with health-promoting nutrients and phytochemicals. The phytochemical chlorophyll is the plant pigment that gives green vegetables their green coloring. The darker the green, the more chlorophyll the vegetable contains. Green vegetables, as a rule, are also high in vitamin C and calcium.

Benefits of Chlorophyll
Chlorophyll is a miraculous plant chemical that is essential to the diversity of life on this planet. Chlorophyll turns the energy from sunlight into simple sugars, this is the basic food supply for animals, mammals and humans. Without this sugar conversion, we simply wouldn't exist! And the benefits of chlorophyll don't just end there! Chlorophyll can help improve the quality and quantity of your red blood cells. The chemical make up of chlorophyll is almost identical to hemin, an important component of red blood cells. Amazingly, research has shown that during the digestive process, chlorophyll actually makes the chemical shift and becomes hemin.

Alkalinity
Green vegetables are all highly alkaline in nature. Regular juicing of greens can help lower the acidity level of the body. Most people in North America are considered too acidic, and this can cause a range of health problems.

1) In an overly acidic environment some cells change their structure in order to survive, this change can become cancer.

2) A more alkaline bodily environment promotes detoxification. As most waste chemical products are acidic, increasing alkalinity can speed up the removal of these harmful chemicals out of the body. These chemicals produce lots of free radicals that are responsible for premature aging and an increased risk of cancer, heart disease, arthritis and diabetes.

Juicing Greens
Juicing green vegetables is one of the best ways to take advantage of their health benefits. Through juicing, you will supply yourself with a considerably higher supply of chlorophyll (and other nutrition) than you would by simply eating green vegetables. For example, you would need to juice about 5 cups of broccoli to get only a few fluid ounces of juice, but you could never eat that much broccoli! So the amount of chlorophyll in that juice would be very high. The only thing that is lost in great amounts when you juice vegetables is their fiber content. The vast majority of the nutrients make it through when juicing. The juiced greens are considerably easier to digest and their nutrients are absorbed into the blood stream more quickly.

Straight green vegetable juices are not the most pleasant in taste and can be very bitter. I usually like to make a juice of half green vegetables and half apple juice. This adds some sweetness and greatly improves the taste. Here is a recipe for one of my favorite green juices.

Alkaline and Chlorophyll Super Juice
2 cups of broccoli heads
2 cups of spinach
1 cup of kale
1 cup of parsley
1/2 a green apple

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