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Fruit and Vegetable Guide for Juicing


APPLES:
Apples have an abundance of vitamins A and C. Apples are high in pectin which turns to a gel in the intestine, helping to remove toxins and stimulating bowel activity. Potassium and phosphorous help flush the kidneys and calm the stomach. Apples have a natural sugar that develops acids which encourage saliva-flow and digestion. Apple juice is a powerful cleanser and a general tonic for the entire system. The juice is strong tasting and may be diluted with water or mixed with other fruit or vegetable juices such as carrots, cucumbers or melons. There are more than 400 different types of apples. The most popular are Delicious (which is easy to digest), Golden Delicious, Macintosh, Pippin, Granny Smith and Rome Beauties. All of these types are wonderful for making juice. Apples should be crisp and firm. Soft, mushy apples do not juice well. To keep apple juice from turning brown, juice a lemon before juicing the apples. Do not peel apples before juicing, as about 85% of all the vitamins in an apple are in the skin. Always remove the seeds before juicing apples, as they contain cyanide. Store apples loosely in the refrigerator, which will increase their shelf life six-fold.

APRICOTS:
Apricots are an excellent source of potassium and magnesium which supplies stamina. They are also a good source of iron and vitamin A. Only cantaloupes can rival apricots for the amount of beta-carotene. Apricots should be fairly firm, but not rock hard. Coloration should be orange with a brush of pink revealing the sweet flesh below. They will store for two to three days at room temperature and slightly longer in the refrigerator. Always remove skin and pit before juicing.

ASPARAGUS:
Asparagus contains an amino acid called Aspargagine which is a strong diuretic, stimulating the kidneys. Asparagus is a great blood cleanser and excellent for healthy bowel maintenance. Some find that it soothes a nervous mind. You may find your urine turning dark and developing a strong odour. This is a harmless by-product of asparagus. Asparagus also contains beta-carotene, iron, vitamin A, vitamin B1, bioflavonoid, potassium, and vitamin C. Fresh, it should be bright green and firm to the tip. It will keep a couple of days in the refrigerator. Asparagus is an expensive but delicious addition to any veggie juice drink. It is excellent to juice with carrots.

AVOCADOS:
Avocados are a perfect food that replaces imperfect protein foods such as meat, eggs, cheese and poultry. Avocados contain high quality essential fatty acids and proteins that are easily digested. They also contain 14 minerals which regenerate and stimulate growth. They are an excellent source of iron and copper which build red blood cells. Avocados contain sodium and potassium which support a healthy alkaline blood balance. Because of their low sugar content and absence of starch, avocados are excellent for diabetics or sugar-sensitive disorders. This fruit contains vitamins A, B1, B2, B3, C, iron, phosphorous and magnesium. Avocado is also high in vitamin E which slows down ageing. Purchasing perfect avocados can take some practice, as it is a delicate fruit. Avocados can go from being perfectly ripe to over-ripe in a matter of a day. This will result in the oil becoming rancid and mushy, discolouring to an unsightly brown, so you should buy them unripe and allow them to ripen on the counter. Unripe avocados will be dark green and hard. As they begin to ripen, they turn a dark greenish-brown and become slightly soft to thumb pressure. The inner flesh of a ripened avocado will be a gorgeous lime green without any brown spots. The easiest way to remove the flesh is to cut the fruit in half, lengthwise, and twist open. The pit will remain in one side. Remove by imbedding a knife into the pit and twisting. Unfortunately, avocados can't be juiced with much success, but with all their health benefits you should consider using a blender for them and then mixing them in with your other juiced ingredients.

BANANAS:
Bananas are filled with potassium, which contributes to a strong heart and strong muscles. In the class of soft fruits, they are the second-highest in mineral content only to be rivalled by strawberries. They are also a good source of vitamins B and C. Try to buy bananas green, which will ensure that they have not been gassed in transit. Do not eat them unripe because they are difficult to digest. Bananas will ripen at room temperature in two to three days. To maximize the nutritional value within a banana, allow them to ripen with an apple in a paper bag. The apple in the bag will create ethylene, a natural gas produced by fruit specifically for ripening. The chemical reaction between the gasses being formed allows the banana to produce a high amount of potassium similar to bananas that have ripened on the tree. Unfortunately, bananas are almost impossible to juice, but are versatile in making rich banana shakes, ice cream or smoothies. Try using a blender for bananas and then mixing them in with your other juiced ingredients.

BEETS:
Beets have the ability to cleanse the blood. Beets contain calcium, sulphur, iron, potassium, choline, beta-carotene and vitamin C. Beets are also high in minerals which strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells. Beet greens are excellent for salads and juicing. Beet greens are a good source of carotenoids which help in the prevention of all types of cancers. They are high in manganese which is an important mineral for brain function. Beet juice is very concentrated. Do not drink it alone. Dilute it with a milder juice such as carrot or apple. Beets can cause the stool to turn red and may give the urine a reddish tinge. When juicing beets, alternate between pieces of beets and pieces of carrots, otherwise the beet pulp tends to build up on the side of the spinning extraction basket and causes the juicer to vibrate. Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.

BROCCOLI:
Broccoli is dense in nutrition, full of beta-carotene and an excellent source of fibre. It is full of vitamins B1 and C and has a generous amount of calcium, sulphur and potassium. Surprisingly, forty-five percent of calories in broccoli are protein. Broccoli is excellent when juiced - stems and all- but like all green vegetables it should be mixed with lighter juices such as carrot or apple. When buying broccoli, look for tight tops with no yellow, firm but not limp. Broccoli will store well for 5 days in the refrigerator.

BRUSSELS SPROUTS:
Brussels sprouts are a member of the cabbage family and are similar in nutritional value to broccoli. They are a good source of vitamin C, potassium, calcium, sulphur, vitamin A, and have a decent amount of protein. Forty-four percent of calories in Brussels sprouts come from protein. Look for dark green coloration with no wilting or yellowing. They should have a light smell. Brussels sprouts are a good addition to juice, but adding too many wil1 give the juice a sharp bite.

CABBAGE:
Cooking cabbage destroys most of its nutritious value and causes gas because of the sulphur. Raw cabbage is an excellent source of beta-carotene, sulphur, vitamin C and the trace mineral selenium, which is excellent for fighting cancer, protecting against heart disease, improving conditions of arthritis, slowing the ageing process, giving beautiful skin and increasing male potency. Within cabbage is a delicate amino acid called glutamine which is excellent for healing stomach disorders including ulcers. When making cabbage juice, it must be consumed within 60 seconds or this precious amino acid will begin to decay. If straight cabbage juice causes gas, mix it with carrot and celery.

CANTALOUPES:
Cantaloupes are considered the most nutritious of all fruit. They are packed with vitamins A and C. Per pound, cantaloupes have 3 times the vitamin A and C content of apples. Cantaloupes also contain myoinositol, a lipid which helps with anxiety, insomnia and in battling hardening of the arteries. Cantaloupes contain the greatest amount of digestive enzymes of all the fruits. Cantaloupes are recommended by the American Cancer Society as powerful agents in the fight against intestinal cancer and the all-too-common skin cancer, melanoma. One average-sized cantaloupe contains approximately 100 calories, yet is dense in nutrients. This makes cantaloupes a perfect food for weight loss, delicious, filling and low in calories. Cantaloupes should be purchased firm and sweet-smelling, with a soft navel. To check for ripeness press firmly against the fruit with your thumb. It should give a little, but not be soft. Some cantaloupes can look decrepit, but produce excellent juice. A major part of the cantaloupe's nutritional value is in the rind. Therefore, scrub the skin well with water and an organic cleaner. Slice and juice it - rind, seeds, and all.

CARROTS:
Carrots are a natural blast of high energy. The sugars in carrots are released more quickly than from white sugar, but without the harmful effects. A mug of carrot juice in the morning will give you a competitive edge over coffee drinkers! Like all root vegetables, carrots are packed with minerals. They are rich in organic calcium that is invaluable to bones and teeth. They are an excellent source of vitamin C; include most of the B complexes, iron, potassium, phosphorus, and sodium. One 8 oz. glass of carrot juice contains 20,000 mg. of vitamin A! Vitamin A is an antioxidant that is able to attach to free radicals in the body, stopping them in their tracks. The damaging effect of free radicals has been associated with cancer. Carrots are easy to digest, and cause the liver to release bile and excessive accumulated cholesterol. Carrot juice also helps in cleansing the liver. Carrots have an alkalizing effect on the blood, soothing the entire nervous system and toning intestinal walls. Carrot juice is the best base for vegetable juice combinations. It is delicious, sweet and readily accepted by children. Drinking large amounts of carrot juice may cause the harmless effect of a slight yellowish colour of the skin, due to the high beta-carotene content. The skin will feel velvety soft and the slight yellowing can make a tan look deeper. This high amount of beta-carotene present in the skin is a natural protector for the common skin cancer, melanoma. Unless carrots are fresh, the juice tastes better if they are peeled. If you don't have the time to peel them, put the carrots in the sink and scrub with a brush. Carrots should be firm, smooth skinned, without cracks or small rootlets. The brighter the orange colour, the sweeter the carrots. They will keep for weeks in the refrigerator and for months in a root cel1ar.

CELERY:
Celery is high in magnesium, iron and chlorophyll, which is an excellent blood builder. It is one of the richest sources of organic sodium. Celery juice is excellent for those who enjoy vigorous workouts - it helps maintain valuable body fluid and electrolytes. Celery juice is also a superb nerve tonic. Do you have a headache? Drink a glass of celery juice. Even the ancient Greeks used celery for the universal problem of headaches. Do you live in the inner city full of air pollution? Celery/apple juice is able to cleanse the body of carbon dioxide. Were you thinking of buying an air conditioner? Celery juice cools down the body and is great for hot weather. Are you on a diet and craving a snickers bar? Celery juice helps curb the craving for sweets. Do you have a problem with muscle cramps and fatigue during workouts? The potassium / sodium balance in celery juice will be a great asset. Celery juice alone tastes bitter and is usually mixed with carrots or apples. It is great for adding a salty taste to vegetable juices. Always leave the celery leaves on for juicing, but juice the celery last because it is stringy and clogs the juice machine. Look for firm, solid stalks with bright green leaves.

CHERRIES:
Cherries are high in enzymes, vitamins and minerals, including potassium. The darker the cherries, the higher in nutrition. Sour cherries contain about six times as much vitamin A as sweet cherries. All cherries are a good source of vitamin C. Unfortunately; they have only a short season, available in early summer. The best cherries for juicing are Bings or Royal Anns. Cherries will not continue to ripen after picked. Look for heavy, firm cherries with a shiny skin and fresh stem. They will store in the refrigerator for two to three days. Cherry juice sweetened with honey makes awesome popsicles. Remove cherry pits before juicing.

COLLARDS:
Per calorie, collards have more calcium than milk. Thirty calories of collards, one cup, contains an incredible 218 grams of calcium! It is twice as high in vitamin A as carrots. Collards are an excellent source of organic, highly absorbable iron and they are high in chlorophyll. Look for crisp leaves, free from wilting and without spots. Collards should be rolled or bunched together and fed into the feeder steadily, as individual loose leaves may slip past the cutter.

CRANBERRIES:
Cranberries are about 90% water and contain vitamin C, iron and potassium. Fresh cranberry juice is a powerful healing tonic filled with quinine, which changes to hippuric acid in the liver. Hippuric acid is able to assist in the removal of purines, uric acid, urea and toxic build-up in the prostate, testicles, kidneys and bladder. Cranberry juice seems to have an ability to fight bacteria in the urinary tract and has been used as a folk remedy for urinary infections for many, many years. Cranberry juice is also an excellent preventative for men who are battling the increased risk of prostate cancer. It is also a wonderful defence against yeast infections for women. Cranberries are a complex little fruit, being tested by scientists for their abilities in virus-fighting. Many people find that the juice can overcome flu symptoms overnight. If you are susceptible to colds, fill up on cranberry juice in the winter time. The juice of cranberries is very bitter. So it is advisable to combine it with a sweeter juice such as apple or grape, a delicious combination. You can buy cranberries all year round. Look for bright colour and plumpness. They are one of the few fruits that freeze well.

CUCUMBERS:
Being "as cool as a cucumber" comes from the fact that the internal temperature of cucumbers remains 20 degrees lower than the external temperature on a hot day. People have been eating cucumbers for hundreds of years as a natural coolant. Cucumber juice contains 40% potassium, 10% sodium, 7% calcium, 20% phosphorus and 7% choline. It is also an excellent source of silicon. Cucumber juice is not only good to drink, but is also good to rub on your skin, giving it more elasticity, which results in a more youthful complexion. It is also suspected to help in reducing hair loss. When buying cucumbers for juicing, look for non-waxed, which allows you to juice the cucumber in its skin. Look for firm cucumbers with a dark green, wrinkle-free skin. Cucumbers will store in the refrigerator for 6 days. Cucumber juice is usually mixed with other juices.

FENNEL:
If you enjoy the taste of liquorice, you will love fennel. This unusual vegetable looks like a fat celery plant with feathers. In fact, it is in the celery family and has much of the same nutritional qualities. Medically it can be used to help digestion. Some have found fennel juice good for relieving migraine headaches and helping the eyes to become more sensitive, overcoming night blindness. Its distinct flavour really spices up a juice. Look for white, solid bulbs with healthy leaves. Fennel will keep in the refrigerator for one week.

GARLIC:
There are entire books written about the curative abilities of garlic. Research suggests that it reduces blood pressure, helps with the problem of blood clotting, lowers the LDL which increases bad cholesterol, boosts the immune system and encourages recovering heart attack victims. Garlic's famous smell comes from allicin, which inhibits bacterial growth and fungus. It also helps with an overgrowth of yeast in the body and is used in treating Candida. Garlic increases the flow of digestive enzymes and encourages detoxification through the skin. Despite the odour which comes through the skin, garlic is good for you. Throwing a clove of garlic in your vegetable juice every day will be excellent for your health, even though it may reduce your social life. Before juicing, drop the garlic into vinegar for 1 minute to destroy any bacteria or mould on the surface. To avoid irritating the lining of the intestinal tract, use only 1 clove of fresh garlic in 2 glasses of juice.

GINGER ROOT:
If you feel a cold coming on, or if you have a bout of Laryngitis, juicing a small piece of ginger root with your carrots is a perfect solution.

GRAPEFRUIT:
With five times the vitamin C content of oranges, this juice is a powerful cleanser. Look for smooth, round, heavy fruit with a sweet smell. Grapefruits should be slightly spongy and flat at both ends. Pink grapefruit is sweeter and less acidic than white grapefruit. All citrus fruits should be bought in the ripened state because the ripening process ends when they are picked. Store loosely in the refrigerator. Make sure you juice some of the white pith for valuable bioflavonoids. All citrus juices should be drunk immediately because of the fragility of vitamin C.

GRAPES:
There are between 40 and 50 different varieties of grapes, which come in a multiple of greens, whites, reds and purples. Grapes are an excellent source of potassium, which encourage an alkaline blood balance and also stimulate the kidneys and regulate the heartbeat. They also contain phosphorus and vitamins A and C. The restorative power of grapes is phenomenal, cleansing the liver and removing the uric acid from the body. Grapes make excellent juice. Grapes with seeds are recommended. Although they make the juicer sound like a miniature machine gun, the juicer will not be damaged. For delicious grape juice, insert whole bunches of grapes with stems and seeds. Make sure you swirl the juice in your mouth before swallowing. If you drink it too quickly, there will not be enough saliva for proper digestion, which may cause stomach cramps. If you find grape juice too sweet, add some lemon juice to it. It can also be mixed half and half with water if the juice is too strong. Grapes are the most over-sprayed of all the fruits, therefore wash thoroughly. Always look for a faint powdery appearance, indicating blooming. A grape bunch should have a few grapes either falling off or mushy. The stems should not be shrivelled, but green-looking. Grapes keep for a week in the refrigerator. Raisins are also a wonderful, healthy candy and a good source of iron.

HONEYDEWS:
Honeydews are a good source of vitamins A and C, potassium and zinc and are high in digestive enzymes. To juice, wash skin and juice with skin on, seeds and all look for melons that have a creamy, yellow navel and are slightly soft when pressed with the thumb. When ripe, honeydews have a light green, juicy flesh with a sweet flavour. They should also have a pleasant honey aroma. Rock-hard melons will not be sweet and will take a long time ripening. Honeydews will store well at room temperature or in the refrigerator.

KALE:
Kale has similar nutritional qualities to its close relative, the cabbage. It is an excellent source of calcium. Look for solid, deep green leaves. Kale will store in the refrigerator for 5 days.

KIWIS:
Kiwis are a small fruit about the size of a golf ball. They are round and fuzzy on the outside and bright green on the inside with edible black seeds. Peel the fruit, then cut into wedges and juice. This will produce a thick, delicious juice that combines very well with grape or any other fruit of your choice. Kiwis should be firm, only giving slightly when pressed. They will store well for a week in the refrigerator.

LEMONS:
Because of their high source of bioflavonoids, lemons are powerful in detoxifying the body. They are also an excellent diuretic. When juicing lemons, leave some of the inner white peel for the bioflavonoids. Dilute five to one with water. Juicing a lemon before juicing apples helps keep the apple juice clear and pleasantly coloured. Lemon juice is a delicious addition to any vegetable juice. When choosing lemons look for smooth skin with no green spots, which are a sign of high acid content. Store lemons loosely in the refrigerator.

LETTUCE:
Iceberg lettuce or head lettuce is practically useless - you might as well drink a glass of water for the amount of nutritional value. The leaves of romaine, Boston, Bibb or any leaf lettuce that is dark green in colour will be rich in chlorophyll though. In fact, adding any green, leafy vegetable to juice will add chlorophyll, which immediately enters the bloodstream. Leaf lettuce is also a good source of sulphur, choline, silicon and B complex, all of which contribute to hair growth, healthy skin and defence against lung cancer. It is a good addition to any vegetable juice. Leaves should be crisp with no dark spots. The darker green, the better. Leaf lettuce should be rolled or bunched together and fed into the feeder steadily, as individual loose leaves may slip past the cutter.

LIMES:
Similar to lemons. An excellent addition to any juice.

MANGOS:
Mango juice is an excellent addition to any fruit juice. It is rich in vitamin A and C, some B vitamins, and beta-carotene. One mango contains almost 50% of the RDA of vitamin C and 80% of the RDA of vitamin A. Make sure you remove the skin and pit before juicing. Slicing mangos is a bit of a trick. Starting at the top, cut down, curving the knife along the flat part of the pit on both sides. This will remove the majority of flesh. You can slice strips of flesh and the skin should easily pull away from the fillet. Mangos come in many sizes, but the largest have the most juice. They can be purchased slightly green and will ripen in a few days on the counter, turning a bright yellow. They will be soft to the touch, exhaling a sweet smell. As with all tropical fruits, mangos do not store well in the refrigerator and are best left at room temperature. They will store for two to three days on the counter.

ONIONS:
Onions are in the garlic family and have many of the same therapeutic properties. Their strong flavour is attributed to natural oil which strengthens the nervous system and encourages the growth of healthy bacteria. Large Spanish onions are sweeter and milder in flavour, which makes them better for juicing. A sliced onion added to a juice mixture is excellent in helping to loosen and rid the body of excess mucus. Look for firm onions with dry papery skins. Do not store onions in the refrigerator.

ORANGES:
Orange juice, fresh from the juicer, has a powerful healing effect from the dramatic increase in enzymes available to the body. Orange juice also has a high vitamin C content. All citrus fruits should be bought in the ripened state because the ripening process ends when they are picked. Look for thin skin, heavy fruit, and store in the refrigerator. Make sure you juice some of the white pith for valuable bioflavonoids. All citrus juices should be drunk immediately because of the fragility of vitamin C.

PAPAYAS:
Papayas are a good source of calcium, potassium, vitamins A and C, and beta-carotene. One papaya has approximately 100% of the RDA of vitamin C and 40% of the RDA of vitamin A. They are high in the enzyme papain. This helps us digest protein and is used commercially to tenderize meat. Papaya makes excellent-tasting, highly expensive juice. Papayas should have some yellow colour, which is an indication of ripeness. Cut in half, the flesh is an orange hue filled with shiny, black, edible seeds. Papayas will store in the refrigerator for only for a few days. Green fruit will soften when left on the counter for a day or two. Spotted papayas, somewhat like bananas, are sweeter even though they do not look pretty. Make sure you peel papayas before juicing.

PARSLEY:
Parsley is one of the highest sources of life-giving chlorophyll, which acts like iron to oxidize the blood. Chlorophyll will also help neutralize the strong odour of garlic. Parsley is a cleanser of the kidneys, liver and urinary tract. It is effective for upset stomachs by stimulating digestive enzymes and excellent for the colon by encouraging the peristaltic wave in the intestines. Parsley juice, added to vegetable juices, will enter directly into the bloodstream and immediately impact your body. Both flat and curly parsley have the same nutritional value. Look for healthy, dark green leaves. Parsley will store in the refrigerator for a week. Always add parsley with other hard veggies like carrots. So it will not affect the juicer. Parsley alone can be hard on a juicer. Excessive quantities of parsley should be avoided during pregnancy.

PEACHES:
Peaches have a small amount of protein and no fat. They contain vitamin A and potassium. Peaches stop ripening once they are picked, so do not purchase a peach in hope that it will continue ripening at home. Purchase peaches when you are ready to juice them. Store at room temperature. Remove skin and pit before juicing.

PEARS:
Pears are high in thiamin, riboflavin, niacin and folic acid, which help to establish a healthy cardiovascular system. They are also a good source of vitamin C, calcium, potassium, phosphorus and minerals. Levulose is the fruit sugar in pears and is easily tolerated by diabetics. Pears are higher in pectin than apples, which encourage regularity. Common varieties are Bartlett, Bosc, Anjou and Cornice. The sweetest and juiciest are the Bartletts with their bright yellow skin. Bartletts are available from summer to fall. Look for slightly soft flesh around the stem area. The juice from a pear is thick and sweet and can be diluted with apple juice. For juicing, a firmer pear is desirable so that it will not clog the juicer. Firm pears can be ripened on the counter in a couple of days. Keep juicing pears in the refrigerator.

PEPPERS:
Peppers can come in many different colours. The most common is the green pepper, which is an unripe red pepper. Red peppers are more expensive, but sweeter and higher in vitamin C. Peppers are great for the skin and swelling due to arthritis because of the high silicon content. They are an excellent addition to any vegetable juice. Look for smooth firm non-waxed peppers. They will keep in the refrigerator for one week. Juice seeds, stems and all.

PINEAPPLES:
Pineapples are jam-packed with minerals, potassium, choline, sodium, phosphorus, magnesium, sulphur, calcium, iron and iodine. They have loads of vitamins, including vitamin C, and are an excellent source of bromelain an enzyme that helps digestion. Bromelain has also been known to cure laryngitis and is soothing to the throat. Learning how to determine a sweet pineapple may take some practice. Your pineapple ought to have a strong, sweet aroma. Look for a large plump, heavy fruit. The leaves should easily pull out. The skin should be a dark golden colour. The summer is prime pineapple season because the sun is at its strongest. Always keep pineapples at room temperature unless cut. To cut pineapple for juicing, remove top and bottom. If not organically-grown, stand vertical and remove skin. Cut in slices, including core and pass through the juicer.

PLUMS:
Plums contain vitamin A and C and potassium, there are many different types of plums. When buying plums, the general rule is to choose a product that is firm. Store them at room temperature and they will soften up. Remove pits before juicing.

POTATOES:
Potatoes are in the same family as tomatoes and peppers. They are an excellent source of vitamin C and high in carbohydrates, potassium, calcium and iron. The most nutritious part of the potato is the skin. Potato juice is a wonderful addition to any vegetable juice. When potatoes are juiced, a white silky paste will form on the bottom of the glass. This is potato starch and is mucus-forming with little nutritional value. Red potatoes are less starchy and lower in calories than white potatoes, making them less mucus-forming. Look for potatoes with eyes, revealing the fact that they are alive with enzymes and ready to sprout, given the opportunity. Potatoes without eyes are mutants and are not desirable. When purchasing potatoes for juicing, avoid those with a green tint, and be sure to remove any sprouts or eyes. Never juice a green potato. The chemical solanine, which gives the potato the green cast, can cause diarrhoea, vomiting and abdominal pain. Potatoes will keep well in a cool, dry place for a number of months.

RADISHES:
Radishes added to vegetable juice will help clear sinus cavities and calm a sore throat. Low in calories, radishes are rich in mineral salts, especially sulphur, iron, and iodine, and in vitamins, particularly C. They must be eaten when very fresh, smooth, and firm, with an unblemished brightly-coloured skin (if they are red or pink varieties). The leaves should be rather short, bright green, and stiff.

SPINACH:
Spinach is important due to its chlorophyll content and it also supplies an abundance of nutrients such as oxalic acid, beneficial in the cleansing and healing of the intestinal tract. It is also high in vitamins A and C, iron and potassium. Spinach juice, mixed with other vegetable juices, turns the mixture brown. Although it may look unsightly, it is beautiful to the cells of the body. Finding good spinach can sometimes be difficult. Look for crisp, dark green leaves. Rinse spinach well, removing sand and grit. Spinach will store in the refrigerator for only a few days, easily becoming slimy. Spinach should be rolled or bunched together and fed into the feeder steadily, as individual loose leaves may slip past the cutter.

STRAWBERRIES:
Strawberries are a good source of vitamin C. They are also high in potassium, sodium, and iron. Strawberries are also great if you have to endure second-hand smoke. The ellagic acid neutralizes and dissolves the carcinogen, P AH, present in cigarette smoke. Fresh strawberry juice will knock your socks off! Strawberries are easy to juice because you can leave the stems on. You may find the juice a little thick, so you are welcome to mix it with other juices such as grape or pineapple. Frozen with honey, strawberry juice makes brightly-coloured Popsicles that children just love. Always store strawberries in the refrigerator in an open paper bag.

SWEET POTATOES (YAMS):
Sweet potatoes are one of the greatest sources of beta-carotene. They are also plenteous in vitamin C, potassium, carbohydrates, calcium, and a good source of fibre. History has shown that people can live exclusively on sweet potatoes and remain healthy and strong. Carrot and sweet potato juice is tasty and outstanding for the complexion. Sweet potato juice can be added to any fruit juice giving the juice a smooth, milkshake-like taste. Look for firm, not too large yams that are tapered at both ends. Skin should be smooth without brown spots. The darker the colour of the flesh, the higher the vitamin content. They will store in the refrigerator for two weeks.

TANGERINES:
A small tangerine will have more usable vitamin C than a large orange. People who have a difficult time digesting oranges find tangerines more agreeable. They are also an excellent source of B1 and potassium. Tangerines are seasonal and can be found from November through February. Satsuma, Kinnow and the popular Clementine are sister fruits and are delicious. Tangerines can be stored at room temperature or in the refrigerator for a week. Peel tangerines before juicing.

TOMATOES:
Providing tomatoes are vine-ripened, they are a high source of vitamin C. In fact, one tomato is equal to more than 50% of the recommended daily allowance. They are also a good source of organic sodium phosphorus, calcium, potassium, magnesium, malic and oxalic acid and sulphur. The problem is that most tomatoes found in the supermarkets during the off season have the quality, taste and vitamin C content of a baseball! Vine-ripened tomatoes may cost a little more because of the difficulty in shipping, but it is well worth the money in nutritional value and taste. Freshly-juiced tomato juice has a wonderful taste that is quite different from store-bought juice, which is boiled and stored in cans for months. The health-giving acids in tomato juice are very beneficial to the body, but the juice loses these benefits when heated or canned. Look for bright red, soft, sweet-smelling tomatoes. They ought to be plump, heavy and filled with juice. Do not juice green tomatoes, which may irritate the kidneys.

WATERMELONS:
Ninety-five percent of all the nutritional content of watermelon is in the rind. Eating the rind would be hard on the stomach, but juicing it is a wonderful source of chlorophyll, vitamin A, protein, potassium, zinc, iodine, nucleic acids, and enzymes that aid in digestion. For very little money, you can produce a mother-load of watermelon juice. Thump watermelons with your knuckles and if they sound hollow, they're going to taste sweet. They should be dark green in colour, dull, rather than shiny and their underbellies should have a pale yellow colour. Store whole watermelons in a cool place.
 



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Shipping
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Terms & Conditions
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Office Hours: 9.30 am - 5.00 pm Monday to Thursday, Friday 9.30 am - 4.00 pm
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Closed Weekends & Bank Holidays

Registered Office: Juiceland Ltd., Unit 13 Ravenhead Business Park, Ravenhead Road, St. Helens. WA10 3DB. United Kingdom.

Tel: 08450 090309 - Local Rate
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Tel: 01744 751487  - National Rate
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Tel: 0044 1744 751 487  - International Rate
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Fax: 01744 611235 - National Rate
VAT Registration Number: GB 851 9840 00
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Company Registration Number: 05722282
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©Copyright 2004-13 Juiceland Ltd.

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