The Importance Of Fresh Juices
One of the finest ways to obtain necessary nutrients in the diet is through the intake of raw fruit and vegetable juices. Many of the readily available vitamins and minerals in fruits and vegetables are needlessly lost during cooking, boiling, frying and other ruinous food preparation processes.
Nature presents fruits and vegetables to us in a wholesome state, containing all the essentials which can sustain a high quality of life in a healthy body. Man, in his insatiable desire to improve upon Nature, usually comes up with an end product that hardly resembles the Creator’s original design in appearance or function.
We see the market shelves (and this includes the health stores) loaded with all sorts of “health giving” bottled juices derived from numerous sources–this includes the common garden variety vegetables and the most exotic tropically-grown fruits.
The main thing that these juices have in common is this: THEY ARE ALL DEAD. During the bottling or canning process the precious juices are heated to temperatures far above the sun’s ripening rays in the field or orchard.
We know that whenever a food is heated above approximately 130 degrees F., many of the life-giving enzymes are destroyed.
The vitamins and minerals contained within the substance are converted to inorganic and inassimilable toxins. These inorganic poisons are extremely detrimental to the system because often they cannot be easily eliminated by weakened organs.
Read more about Fresh Juice.
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