This post acquired a number of typos – the “word gnomes” of IRC all over again. I have corrected a number of small typos as of today, June the 3rd (2021).
Vegetable juicing is one of the healthiest things I know – literally.
After juicing for years – beyond using a masticating juicer ((or better)); beyond using fresh, organic produce; beyond juicing dark leafy greens because they’re usually healthiest; beyond storing it for 24 hours or less preferably-in-glass in the fridge; beyond using volumizers like celery and cucumber to make the bitter greens tastier; I came up with 3 of my own ways of making juicing healthier, tastier, & easier:
Juicing Idea #1: Extend the life by adding fermented brines.
I don’t have lab equipment, but you can taste when a juice has gone bad usually, & I was able to extend the life of my juices by about 3x by adding 1oz of lactofermented brines like homemade pickle juice or homemade fermented cherry tomatoes with basil leaves’ brine per serving of juicing I kept in the fridge. This helps quite a bit when you otherwise have to juice every day or every other day.
It’s also pretty healthy.
Idea #2: Extend the life & deliver more nutrients into your cells by adding Himalayan salt to your juices, & make your juices taste better.
Sodium is an important electrolyte, & it helps deliver more nutrients into your cells.
It also is one of the world’s oldest preserving agents, & Himalayan salt is all natural (as is sea salt).
Adding to that, this makes your juices taste better, when salted to taste. That is one of the barriers to juicing often.
Which brings me to:
Juicing Idea #3: Make your juice palatable *healthily* by adding mint.
I just tried this. My juices go from about a 7 for flavor to about a 9 or 10.
That’s it! Enjoy your 50% life-chance increases!
Joe.