What you may not know about freshly made fruit juice…
You hear it all the time, and everybody seems to be in 100% agreement. It’s like a default position that you should be drinking more fresh-squeezed fruit juices.
But wait a minute… let’s take a step back and look at juice. Is it really as healthy and natural as people say?
The juice producers love to tell you how “healthy” their juice is. How it’s like a multivitamin, and you should have some every morning. The cartons scream at you that it’s “100 percent natural” and has “no added sugar” or “no preservatives.”
And what’s not to believe? Seems simple… you pick the fruit, squeeze the fruit, and put the juice in a container, with pulp or without. Delicious and freshly squeezed… right?
And it’s not even so much that they ruin the juice in the processing. But by grinding it up, you’ve changed the fruit’s very nature and character. It’s much more high-glyacemic, which raises your insulin levels and can lead to obesity and diabetes.
Normally, the fruit and our digestive systems – and our metabolisms – are made for each other. To make juice, on the other hand, you have to break the pulp of the fruit open and expose the monosaccharides (natural sugars). Normally they’re enclosed in “packets” of pulp that are made for your digestive system. They survive the ripening of the fruit and your peeling them, and they don’t begin to be released until you start chewing them.
Even then, most of them are not released until it hits your small intestine. It’s like a slow-release capsule made by nature!
You’re better off just to eat the fruit!
But we’ve decided we are going to take that fruit and mechanically expose all of the sugar at once. So that as soon as it hits your mouth, you get a rush of sugar straight into the bloodstream.
It is NOT natural. In fact, juicing in general is not such a great thing. If you do juice, you should drink it immediately. But for most of us, you’re better off just to eat the fruit.
This is also true for vegetable juice. Carrot juice is a great example. Carrots have a low glycaemic load, but carrot juice is high on the glycaemic index. Why? Because carrots have so much fibre, and the monosaccharides are so well-contained in them that it takes a long time for your body to get to the sugar.
Make carrot juice and suddenly that carrot, which tasted mainly like a root and not that much different from a potato, tastes very sweet. Because you’ve broken all that sugar out of the fibre…
Fortunately, you can still get fresh, locally grown organic fruits and vegetables almost wherever you live – and avoid juice..
And orange juice?
If you want to drink orange juice, you should squeeze fresh oranges and keep as much of the pulp in the juice as possible and drink it right away. That way, you get benefit of the fibre, plus the vitamins, minerals and co-factors nature intended.
To Your Good Health,