The benefits of juicing go beyond just getting juice from fresh fruits and vegetables. Squeezing liquid from plants is as old as agriculture itself.
It wasn’t until the 20th century that drinking juice consistently became popular as a tool for improving health. This change came about mostly because of the growing popularity of the Naturopathic movement and the invention of refrigeration and juice extractors.
Who Invented the Juice Extractor?
The first extractor was not invented until the early 1930s and was the brainchild of Dr. Norman Walker. Dr. Walker reportedly lived to the age of 99.
Walker advocated a diet based solely on raw and fresh foods like vegetables, fruits nuts and seeds. He considered cooked or baked food dead and therefore unhealthful, saying that “while such food can, and does, sustain life in the human system, it does so at the expense of progressively degenerating health, energy, and vitality.”
His attitude to frozen foods, however, was an accepting one, as at this temperature the live enzymes did not seem to be killed. As a vegan, he did not recommend eating meat, dairy products (with the exception of raw goat milk), fish or eggs.
However, some of his recipes include egg yolks, cottage cheese, and Swiss cheese, as well as raw cream. His diet suggestions avoided such staple foods as bread, pasta and rice, and sugar.
The original juicer was big and clunky but it made great juice. A version of it is still manufactured today, in fact.
The next change in juicing didn’t happen until 1955 with the production of the Champion juicer which was the first to pioneer forcing pulp through a screen during the grating process. This reduced the size of the machine to sit on the kitchen countertop and made it more available to the general public.
Photo By: fady habib
Many of us have had freshly squeezed orange juice and loved it. But juices sold in the grocery store will lose their active living enzyme activity, which is the main benefit of drinking raw juice.
Raw juice will also deliver a boost of vitamins, minerals and living enzymes which help to improve the overall health of the drinker. By getting vegetables and fruits in their raw state, individuals bypass cooking and processing of foods which are produced for distribution through the grocery store.
This cooking and processing will destroy the micronutrients that are found in fresh foods. These micronutrients are essential to the diet.
Because the body ideally requires 1 pound of vegetables for every 50 pounds of body weight the problem exists in eating enough fruits and vegetables.
A benefit to juicing is that it makes these foods easier to digest delivering large quantities of micronutrients with less bulk and in a form most find more than palatable.
Drinking juices that include greens will contain chlorophyll that is an effective detoxifier for our bodies. Chlorophyll helps to improve the function of the liver and can help to rebuild red blood cells at the molecular level.
Raw fresh vegetable juices are also extremely alkaline which is highly beneficial to ensure the body does not become over acidic. And acidic environment has been found to be an overall cause of many conditions of the ill health.
Raw juices also give the body easily absorbed organic materials such as calcium, potassium and silicone. These minerals help the body to restore the biochemical and mineral balance at the micro-cellular level which helps prevent premature aging of the cells and decreases the risk of disease.
This cellular growth also affects skin cells which affects the youthful appearance of facial skin. Choosing raw juice can also increase metabolic rate by providing enzymes that are involved in metabolism.
These benefits slow the onset of age-related diseases such as arthritis, heart disease, personal vascular disease and diabetes. It is such a enjoyable, cost-effective, convenient way of maintaining your health and decreasing your medical costs that there is no reason not to use it.