Posted on July 16, 2007 in Latest News
Juice fasting is a way of detoxifying the body. It involves the short-term intake of raw vegetable and fruit juices only, as they are rich in vitamins and antioxidants.
If done in the right way it proves to be very beneficial. Here are certain tips to make sure you do it the right way.
- Juice fasting is suggested to be done during the warmer months of the year only. Spring is considered to be the best time of the year for juice fasting.
- Seven or more days before the fast, the diet should consist mainly of organic fruits, vegetables, and beans.
- Between 32 and 64 ounces of juice is usually recommended per day.
- Typical fruits and vegetables,whose juice can be consumed are include celery, carrot, kale, cabbage, apple, pineapple, cranberry, spinach, beet, and greens.
- It is better if citrus fruits are often avoided.
- In addition to juice, 6 glasses of room temperature or warm filtered water is recommended.
- Wash the vegetables and fruits thoroughly before consuming them. If organic produce is not available, practitioners suggest peeling the skin off fruits and vegetables .
- It is important that the juice be made from fresh fruits and vegetables.
- Green vegetables and sprouts contain the pigment chlorophyll, which prove to be very useful during a juice fast.
- Eating one meal a day is necessary in addition to the juice.
- Certain fruits and vegetables and their parts should not be juiced, such as the pits of peaches, apricots, cherries, and other fruits, apple seeds, citrus peels, carrot and rhubarb tops, tough skins (such as kiwi, pineapple, mangoes), and bananas and avocados.
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