HYDRATION


Fennel: The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Also supports bone health and has anti-inflammatory properties

Cucumber: This versatile veggie is 96% water, helping with hydration, regulating body temperature and flushing toxins. It also has lingnans – linked to reducing the risk of cancer – and silica, which makes your skin glow.

Apple: Apples offer antioxidant vitamin C and soluble fiber, help lower cholesterol and aid digestion. And, they help lightly sweeten an otherwise tart juice

Lemon: A natural acidifier, lemons stimulate the digestive system and helps to flush bacteria and toxins from the body. Plus, a single lemon has your full day’s dose of vitamin C. A strong natural antibiotic. Strengthens the immune system, also greatly aids in balancing the pH of the body.

Pink Salt: Pink salt has essential minerals including magnesium, calcium, potassium and manganese, and prevents dehydration by helping to hold water in your body so that it can hydrate more efficiently.

Mint: Promotes digestion and also soothes the stomach to reduce the risk of indigestion or inflammation.

Why you should drink Hydration: This green juice is sure to boost your immune system, reduce inflammation, and give you a sufficient dose of antioxidants. It can also aid in joint and bone health and the balancing of your bodies PH.

HEALTH BENEFITS OF JUICING

Nutritional Intake – It has often been said by health authorities that to stay healthy you should have at least 6-8 servings of fruits and vegetables per day. This is the whole concept behind juicing. With juicing, you can easily extract your required recommended servings and reach your optimum daily dose with little effort.

Easy Assimilation – In whole fruits and veggies, and drinks with pulp, often nutrients are trapped in the indigestible fiber, juicing helps to “liberate” them from the cellulose in the pulp and absorbed quickly into the body. The energy normally required for digestion is saved and allows the body to rest while detoxifying and cleansing.

Water supply – our cells consist mostly of water. Raw juice supplies the water you need to replenish lost fluid, while providing all necessary vitamins, minerals, enzymes, and phytochemicals. Juices promote the alkalinity of body fluids, vital for proper immune and metabolic function.

Antioxidants – many herbs, fruits and vegetables are high in antioxidants, which battle against free radicals that can cause cellular damage, thus protecting the body from viruses and disease.

Natural sugars – sugars in fruits and vegetables come with nutrients and phytochemicals not found in refined sugar. They deliver same energy as pastries, candy and soft drinks, but without the artificial chemicals and fat.

Chlorophyll – Found only in plants, Chlorophyll has the unique ability to enhance the body’s production of hemoglobin, which enhances the delivery of oxygen to cells.

Alkalinity – The human body goes to great lengths to maintain a slightly alkaline pH of 7.5, but poor diet, the ingestion of toxins, and stress can alter the pH to an acidic one in which disease can thrive. The foods we use in juicing have alkalizing properties to aid in the oxygenation of the cells and to help your body reach its ideal pH.

Variety! – (Not necessarily a health benefit, but helpful nonetheless!) It is always best to eat a wide variety of fruits and vegetables. Juicing not only makes this easy but fun as well. Many people eat the same types of vegetables everyday. You are eating healthy, but your taste buds may start feeling bored. After boredom sets in, it is not at all uncommon to quit the “health kick”. A healthy eating plan is only effective if it is consistently followed. With juicing, there is no reason why you cannot finally stick to your health plan. Fruits and vegetables that you would not normally eat taste amazingly good when mixed with other fruits. This also helps you drink with the season.

WHAT IS COLD-PRESSED?

Cold-pressing is the process of extracting nutrient rich juice from fresh produce by using a slow “mastication” process followed by high pressure exerted through a hydraulic press. The term “Cold Pressed” is employed when this type of machinery is used to avoid adding heat during the extraction process. Commonly, juice is heated during the extraction process when the produce is improperly ground or blended in food processors or blenders. Pressing the produce at an ambient temperature extracts the juice while generating a lower level of oxidation thus keeping vital enzymes, phytochemicals, vitamins, and minerals intact and ready to flow straight into the bloodstream. Heating and oxidation change the color, chemical structure, enzymes, and flavor of the juice. Outside of the obvious health benefits, this superior nutrient profile and low level of oxidation in cold pressed juice translates directly to superior flavor: they taste crisper, cleaner and fresher than any other type of juice. This process also allows the juice to stay fresher longer, holding on to much more of its nutrient-packed treasures over time. Cold-pressed juices are bright in color and will stay that way for a good while, just as long as they are kept in a stable refrigerated environment.

WHAT IS RAW?

Raw is the natural state of all things. In our case it refers to something that has not been treated, changed or prepared using heat. It is living foods. Why is this important? Raw foods contain a multitude of nutritional properties that can only be utilized in your body when consumed in their living state. It’s common sense right? A cooked seed won’t grow, but a raw seed will. When food is heated above 118 degrees F for three minutes or longer, it’s protein has become coagulated, it’s sugar has become caramelized, and it’s natural fibers have been broken down, which means it will take longer to move through the intestinal tract. Nearly half of all the vitamins and minerals are destroyed and 100% of the enzymes have been killed off. Cooked food depletes our body’s enzyme potential and drains the energy needed to maintain and repair our tissues and organ systems.