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October 24, 1992 - Image 40

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-10-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

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38 • FALL 1992 • STYLE

systems for a day or two, or longer. Although
fruits and vegetables are nutritious and con-
tain many vitamins and minerals, they lack
protein— a nutrient your body needs every
day. Moreover, such fasts can be dangerous
for pregnant women, diabetics and children.
Nutritionist Gail Posner cautions about
dieting to lose weight with juices. 'There are
high caloric juices and low caloric juices. Its
a lot easier to consume one cup of juice than
three small apples," she says. She advises her
clients to be careful. "Liquid is not calorie
free," she warns.
But you can't beat the fresh, clean taste of
just-juiced fruits and vegetables. Those who
are new to juicing might start out with plain
carrot juice, which has a mellow, sweet flavor.
If its too sweet, by diluting it with celery juice
to make a drink that's rich in carotenes, rec-
ommends Michael Murray, a naturopathic
doctor who is author of The Complete Book of
Juicing. Or add some beet juice for a tasty, for-
tifying think that might enhance your liver
function and reduce your chances of getting
cancer. But don't try beet juice solo; it can ir-
ritate the throat and esophagus.
If you're a bit more daring— and its the
daring who have the most fun with these ma-
chines— try juicing kale with a few carrots
and an apple for a calcium-rich drink that also
tastes good, recommends Murray. The apple
and the carrots will cut the green vegetable's
bitterness. Parsley also works well with car-
rot and apple juice, as do wheatgrass, celery,
and spinach. Any green vegetable is packed
with iron— an important mineral for building
blood. Of course, drinks made from fruits like
cantaloupes, pineapples, and blueberries are
quite appealing to the palate. Murray praises
pineapple-and-blueberry juice as a delicious
combination that is healthy for the joints.
When you juice, make sure to wash the
vegetables or fruits carefully beforehand to
remove not only dirt but also any residues
from pesticides or other agricultural chemi-
cals. Try to think the concoction as soon as
possible after preparing it. If you do need to
store the juice, refrigerate it in an airtight con-
tainer and by to use it within a day or so. Fresh
juices begin losing their vitamins as soon as
they contact air.
A wide variety of juicers are available at
health-food and kitchen-supply stores. Here's
a sampling:
Braun. Features a powerful, 250-watt mo-
tor and an automatic pulp ejector that sepa-

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