Green juices are promoted as being the healthiest as they contain the green vegetables such as spinach and collard greens or grasses such as wheat and alfalfa grasses. These green foods are comprised of many nutrients that are essential to the body:
- trace minerals
Chlorophyll is the green pigment in plants. Through photosynthesis, cells containing chlorophyll absorb light from the sun and convert it into oxygen. Our blood uses the oxygen to purify itself. Research shows that chlorophyll helps to prevent damage to DNA by carcinogens (cancer causing agents).
Enzymes help break down food into simpler, more easily digested compounds. They’re catalysts that are responsible for speeding up metabolic processes (digestion for one). The body only makes enzymes in limited supply, so the addition of enzymes from living green foods is essential.
Trace minerals are important to the body. Green foods and juices offer balanced amount of minerals. This is preferred over taking supplements. Trace minerals also promote the production of vitamin B12.
The nutrients in green foods have the ability to neutralize acids and to create an alkaline environment in the body. An alkaline body is more immune to disease. Juicing offers a quick and easy way to get all the benefits of green foods. Following is a list of the more common greens for juicing:
- wheat grass
- green cabbage
- romaine lettuce
- swiss chard
When taken through juice, the nutrients of fresh green drinks are quickly absorbed by the body, giving it a quick energy boost.