One of the options that we include in our diet is fruit juices and vegetables as a source of vitamins, minerals and enzymes. Who wants to be in good health should be included regularly in your diet fresh fruits and vegetables as major source of vitamins, minerals and enzymes. Such is the recommendation that will make any dietitian for any season.
A good diet with juices
in fruit juices can get the nutrients and glucose needed to sustain the basic requirements of the organism. With the benefit of their vitamins, minerals, trace elements and enzymes pass directly into the blood without prior digestion or loss of energy.
And while fruit and vegetables are not food “complete” provide substantial amounts of some nutrients that are not present in the usual diet or important gaps as in the case of vitamins C, B9 (folic acid) and beta-carotene and some minerals like calcium, magnesium and iron. In addition, make juice as a dietary supplement will help us absorb the rest of the food thanks to its high content of enzymes, which contribute to the transformation and metabolic process of food.
How to make a healthy juice.
as you know, first, which should be selected seasonal fruits and vegetables making sure they are at their peak. So, choose those with bright colors, firm texture and pleasant aroma. The result will be even better if the products come from organic farming and have not been treated with pesticides and possess more flavors.
Once home is important to keep fruits and vegetables in the refrigerator just taking them out of it when going to use. Should be washed directly under the cold water tap should not be soaked because they might lose vitamins. Also, if you need to prepare for peeling fruit juice does it with as few cuts as possible.
The next step will be to turn the fruit or vegetable either solid to liquid as appropriate: blending, squeezing or beating it and do not add sugar. It is not necessary even in the case of very acidic fruit. Once the juice that we should take immediately to not suffer the nutritional content, flavor, color and preventing the oxidation of its active substances.