benefits of slow juicing

I began my regular juicing few days ago after along break of two years due to the demands of motherhood and work, plus my personal procrastination. If you haven’t tried juice fasting, you ought to some time. Opposed from most people who use fast speed centrifugal juicer method, I prefer a cold-pressed juicer that operates in a mastication process: the fibres are chewed and thus, broke up the cells of the vegetables and fruits.

Slow juicing also extracts the maximum amount of fruit, vegetable and wheat grass juice, thus giving you your value for money. It yields a higher volume of juice and preserve the antioxidants, fibres, vitamins, trace minerals and enzymes, which can or may be destroyed by the heat and speed of centrifugal juicers. This slow juicing method enables you to get real ‘living’ juice as you are not drinking only the juice extracted but the fibres too. It also prevents oxidization that causes the juice to turn brown in colour when left alone for a while. Though slow juicing may require a longer washing and preparation time, the rewards reaped are worth the while.