5 January, 2014
precautions while juicing
Posted in : Juicing, Tips to make daily food healthy on by : apsara Tags: goitrogenic, green juice, raw spinach, vegetable juice
So, let’s say you have decided to try out juicing for a better intake of nutrients and to achieve good health. It is always good to know the right way to go about it.
I recently came across an article in the NY Times that highlighted some of the mistakes that can be made while juicing.
Kale and other goitrogenic foods which are popular in preparing green juice, can cause hypothyroidism when taken regularly. What is a goitrogenic food? Any substance that can interfere with the thyroid function, causing a goitre or enlargement of the gland. These are the vegetables that have to be avoided in raw form if one is predisposed to or has a thyroid disorder. Cooking destroys the goitrogens to some extent, so it is o.k to eat the cooked form. The list includes cabbage, broccoli, cauliflower, bok choy, collard greens, Brussel sprouts.
Regular consumption of juice rich in fruits or carrots which contain sugar, can lead to teeth cavities. It is recommended to brush teeth twice a day (not more than that) and is best wait for a half hour to brush after drinking juice or eating a meal.
Oxalic acid containing greens are best taken in moderation in a green juice. Those include raw spinach, chard, beet greens. The acid is liked to the formation of kidney stones.
Always use organic vegetables where possible and wash well before juicing.
sources:
http://opinionator.blogs.nytimes.com/2014/01/01/kale-juicing-trouble-ahead/?ref=opinion
http://www.mindbodygreen.com/0-7334/the-right-and-wrong-way-to-juice.html
My favorites in a green juice are: celery, Romaine lettuce, cucumber, beet, carrot, green apple, dandelion, lime, small amount of chard, ginger and herbs such as cilantro, mint, fennel, parsley.
