This is the second part of “Discovering the magic of juicing “. This is the practical side of juicing . It deals with preparation for juicing . Let’s go :

Where possible , only use organic produce to protect your body from harmful pesticides and chemicals that can trigger disease as a result of chemical residue in the body .

If you can’t get organic produce , please wash well in vinegar water or with baking soda ( aluminium free) or organic apple cider vinegar ( ACV) or in salt ( sea salt or Himalayan). Soak and rinse well . Don’t buy waxed citrus or fruits .

Juice with the skin if it’s organic produce because the skin usually carries a high percentage of the nutrients . If not organic , I suggest you remove the skin /peel.

Juicing seeds is also great if it’s organic produce but be careful with apple seeds as consuming a large amount of apple seeds can release a lot of cyanide . When I buy organic lemons , I juice the skin , pulp and seeds . Note of caution: the peel or skin of citrus can be bitter but I love bitter 😃.

Juice the leaves and stems of produce like beetroot , celery, strawberries.

Dont juice soft fruits that contain very little water eg avocados 🥑, pawpaw , bananas 🍌. It’s better to blend them into purée then add to your juice .

I suggest you juice more of vegetables and less fruit when creating a mixture as some fruits can be very sweet . That could lead to spikes in your blood sugar levels .

Finally , when preparing juices , you need a very good juicer like a masticating one. However, if getting a juicer isn’t an option , then just blend then sieve . This is a bit long winded and tedious but the result is the same .
I also suggest you store in glass containers in the fridge as glass is safer than plastic that can leach chemicals into the juice . This can lead to hormonal imbalances .

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