Juicing is the New Black

Lately, it seems like more and more people are turning to juicing for the prevention of health ailments and maintenance of well-being. Juicing has been around for decades, but has recently become extremely popular among vegan yogis and paleo weight lifters alike. Let’s break it down.

There are a few types of juicers, but the two most buzzed about are centrifugal and masticating (cold press). Centrifugal juicers use a blade to chop up produce, spin it at an extremely high speed and extract the juice, creating heat. The heat breaks down cell walls and causes oxidation to occur. Some nutrients are lost in your overflowing pile of pulp and the juice must be consumed within a few minutes for optimal nutritional value. Masticating juicers, on the other hand, use slow, but high, pressure to squeeze the juice out of your fresh fruit and veggies. Maximum nutrients and enzymes are salvaged for up to 3 days!


When you have the choice, go for the cold press (organic preferred). Once you’ve mastered drinking juices with more than one piece of fruit, graduate to the less sweetened for optimal nutrition. Most of the nutrients and vitamins in vegetables are retained when they are juiced. It’s a much more convenient way than noshing on the several pounds of vegetables that it takes to make a 16oz juice. Fresh juices are a convenient way to get in that daily recommended amount of veggies while living the American dream of doing laundry, washing dishes, and answering emails while preparing your lunch and family’s dinner all before the work day begins. Here are some of my favorite juicing combinations and their benefits:

  • Kale, Spinach, Romaine, Celery, Apple, Lemon – The cream of the crop when it comes to vitamins, minerals and phytonutrients.
  • Orange, Carrot, Ginger, Lemon – Great for congestion and when you need that extra boost of Vitamin C.
  • Beet, Carrot, Apple, Lemon, Ginger – A super red savior for inflammation and iron deficiencies.

Luciana Contuzzi
Dartcor Food Services

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