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Juicing: Tips For Preparing Fresh Fruit and Vegetable Juice

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1. Use organic herbs, fruits, and vegetables if at all possible OR grow your own. Conventional produce should be thoroughly washed or peeled.

2. Carrots, cabbage, apples, and grapes have a high moisture content and therefore make a good juice "base".

3. Vegetables such as tunrip, rutabaga, broccoli, parsely, onions and celery should be juiced in samll amounts because of their strong flavor.

4. Fresh juice should be consumed right away in order to receive maximum health benefits from the live enzymes and nutrients.

5. Limit green juices to approximately 1/4 of the juice because they are powerful drinks which can cause nausea nad headaches if you are unaccustomed to them.

6. It is suggested that two glasses per day be consumed for health maintenance and four glasses per day to speed healing.

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