I’ve noticed Juicing is something popular lately . An interesting read from Mark’s Daily Apple has some information to learn about this:
Nutrients: Although a generally nutritious option, juice is ultimately a higher sugar, lower nutrient version of its produce sources. Calorie for calorie, for example, you’ll take in more sugar drinking apple juice than you would eating the apple itself. To boot, juicing inevitably reduces or eliminates the majority of fruit and vegetable skin. The skin, for many of our favorite produce pals, berries, apples, pears, plums, figs, etc., contains a hefty amount of a fruit/veggie’s total nutrients. Remember the produce color wheel? Those much-hailed pigments, seats of flavonoids and carotenoids, are concentrated in the skin (and, in some cases, the pulp) as well. Another case of your mother/grandmother being right (again): eat the skin.
Fiber: Again, when you juice you’re deliberately leaving out the skins and pulp (or most of them anyway). Just as the skins and pulp usually hold a lot of the nutrient load, they are the primary (if not sole) source of a fruit’s or vegetable’s fiber content. While I’ve said before that our medical culture overplays the fiber issue (convincing us to down large quantities of grain-based fiber products to “clean us out”), I nonetheless believe that we do require some plant-based fiber for intestinal health. Another crucial benefit of fiber in this case? It slows down the digestion and absorption of the juice’s sugars.
Read more: http://www.marksdailyapple.com/whats-wrong-with-juicing/#ixzz2Jtozaimc