Why juice? What happens on a biochemical level.
Wheatgrass is a rich source of various phytonutrients, including:
Chlorophyll: Wheatgrass owes its vibrant green color to chlorophyll, a pigment with antioxidant properties. Chlorophyll may help neutralize free radicals and support detoxification processes in the body.
Flavonoids: Flavonoids are a group of plant compounds with antioxidant and anti-inflammatory properties. They may contribute to wheatgrass's potential health benefits by scavenging free radicals and reducing oxidative stress.
Enzymes: Wheatgrass contains enzymes such as protease, amylase, and lipase, which aid in digestion and may support overall digestive health.
Vitamins: Wheatgrass is a good source of vitamins A, C, and E, as well as various B vitamins such as B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, and B12. These vitamins play essential roles in metabolism, immune function, and overall health.
Minerals: Wheatgrass contains an array of minerals, including iron, calcium, magnesium, potassium, and zinc, which are vital for various physiological processes in the body.
Amino Acids: Wheatgrass contains all nine essential amino acids, the building blocks of proteins. These amino acids are necessary for the synthesis of proteins, hormones, and neurotransmitters.
Phytochemicals: Wheatgrass contains various phytochemicals, including phenolic compounds and alkaloids, which may have antioxidant, anti-inflammatory, and potential anticancer properties.
These phytonutrients contribute to the potential health benefits associated with wheatgrass consumption, including improved immunity, detoxification, and overall well-being.
Strawberries and cucumbers are both rich in phytonutrients, which are plant compounds with various health benefits. Here are some phytonutrients found in each:
Strawberries:
Anthocyanins: Responsible for the vibrant red color of strawberries, anthocyanins are powerful antioxidants that may help reduce inflammation, improve heart health, and protect against certain chronic diseases.
Ellagic Acid: Known for its anticancer properties, ellagic acid is a polyphenol found in strawberries that may help inhibit the growth of cancer cells and reduce the risk of certain cancers.
Quercetin: A flavonoid with antioxidant and anti-inflammatory properties, quercetin may help protect against heart disease, reduce blood pressure, and improve immune function.
Vitamin C: Although technically a vitamin, vitamin C acts as a potent antioxidant in the body, supporting immune function, collagen production, and skin health.
Cucumbers:
Cucurbitacins: These bioactive compounds give cucumbers their slightly bitter taste and have been studied for their potential anticancer properties.
Flavonoids: Cucumbers contain various flavonoids, including quercetin, kaempferol, and apigenin, which have antioxidant and anti-inflammatory effects.
Lignans: Cucumbers are a good source of lignans, which are plant compounds with antioxidant properties that may help reduce the risk of certain chronic diseases, including cardiovascular disease and certain types of cancer.
Vitamin K: Cucumbers are a good source of vitamin K, which plays a crucial role in blood clotting and bone health.
These are just a few examples of the phytonutrients found in strawberries and cucumbers. Consuming a variety of fruits and vegetables rich in phytonutrients is essential for overall health and well-being.
When wheatgrass is juiced, several biochemical changes occur:
Cell Rupture: Juicing wheatgrass breaks down the cellular structure of the grass, releasing its contents, including water, nutrients, and phytonutrients.
Nutrient Concentration: Juicing concentrates the nutrients present in wheatgrass, making them more bioavailable for absorption. This includes vitamins, minerals, enzymes, amino acids, chlorophyll, and other phytonutrients.
Enzyme Activation: Wheatgrass contains enzymes such as protease, amylase, and lipase, which aid in digestion. Juicing may activate these enzymes, enhancing their bioavailability and potential digestive benefits.
Oxidation: Exposure to air during juicing can lead to oxidation of certain nutrients, particularly sensitive vitamins like vitamin C. To minimize oxidation, it's best to consume wheatgrass juice fresh or store it in airtight containers in the refrigerator.
Fiber Removal: Juicing removes the insoluble fiber present in wheatgrass, leaving behind a liquid that is easier to digest. While fiber is beneficial for digestive health, some people may prefer juicing for its smoother texture and quicker absorption of nutrients.
Overall, juicing wheatgrass can be a convenient way to access its concentrated nutrients and potential health benefits. However, it's essential to consume wheatgrass juice as part of a balanced diet and not rely solely on it for all nutritional needs.
When strawberries are juiced, several biochemical changes occur due to the disruption of cellular structures:
Cell Rupture: Juicing breaks down the cell walls of strawberries, releasing their contents, including water, sugars, vitamins, minerals, and phytonutrients.
Release of Phytonutrients: Phytonutrients such as anthocyanins, ellagic acid, and quercetin are liberated from the cellular matrix of strawberries during juicing. These compounds contribute to the vibrant color and numerous health benefits of strawberries.
Increased Bioavailability: Juicing increases the bioavailability of nutrients by converting them into a liquid form that is easily absorbed by the body. This allows for more efficient nutrient uptake compared to consuming whole strawberries.
Oxidation: Exposure to air during juicing can lead to oxidation of certain nutrients, particularly heat-sensitive vitamins like vitamin C. To minimize oxidation, it's best to consume strawberry juice fresh or store it in airtight containers in the refrigerator.
Loss of Fiber: Juicing removes the insoluble fiber present in whole strawberries, leaving behind a liquid that is lower in fiber content. While fiber is beneficial for digestive health, some people prefer juicing for its smoother texture and quicker absorption of nutrients.
Overall, juicing strawberries results in a nutrient-dense liquid that provides a concentrated source of vitamins, minerals, and phytonutrients. However, it's important to consume strawberry juice as part of a balanced diet to ensure adequate fiber intake and maximize health benefits.
When cucumbers are juiced, similar biochemical changes occur as with strawberries:
Cell Rupture: Juicing breaks down the cellular structure of cucumbers, releasing their contents, including water, sugars, vitamins, minerals, and phytonutrients.
Release of Phytonutrients: Cucumbers contain phytonutrients such as cucurbitacins, flavonoids, and lignans, which are liberated from the cellular matrix during juicing. These compounds contribute to the health benefits and unique flavor profile of cucumbers.
Increased Bioavailability: Juicing increases the bioavailability of nutrients by converting them into a liquid form that is easily absorbed by the body. This allows for more efficient nutrient uptake compared to consuming whole cucumbers.
Oxidation: Like with strawberries, exposure to air during juicing can lead to oxidation of certain nutrients in cucumbers, particularly heat-sensitive vitamins like vitamin C. To minimize oxidation, it's best to consume cucumber juice fresh or store it in airtight containers in the refrigerator.
Loss of Fiber: Juicing removes the insoluble fiber present in whole cucumbers, resulting in a liquid that is lower in fiber content. While fiber is important for digestive health, juicing provides a smoother texture and quicker absorption of nutrients for those who may prefer it.
Overall, juicing cucumbers yields a nutrient-rich liquid that offers hydration, vitamins, minerals, and phytonutrients in a convenient and easily digestible form. Incorporating cucumber juice into a balanced diet can provide a refreshing boost of nutrition and hydration.
REMEMBER To CLEAN!
Importance of Cleaning Produce:
Before juicing or consuming fresh produce, thorough cleaning is essential to remove dirt, pesticides, and contaminants. Washing fruits and vegetables helps reduce the risk of foodborne illness and pesticide exposure while ensuring food safety.
Baking Soda and Vinegar Method: A Natural Approach to Produce Cleaning
Baking soda and vinegar offer a natural and effective solution for cleaning produce. When combined, baking soda's abrasive properties and vinegar's acidic nature create a dynamic cleaning duo. Baking soda acts as a gentle scrubbing agent, while vinegar helps dissolve pesticides and residues. The fizzing action generated by their chemical reaction helps dislodge dirt and debris, leaving produce clean and safe to eat.
