Juicing recipes

For steroid use, see Use of performance-enhancing drugs in sport. Juicing is the process of extracting juice from plant tissues such as fruit or vegetables. There are many methods of juicing, from squeezing fruit by hand to wide-scale extraction with juicing recipes equipment.

Juicing is generally the preferred method of consuming large amounts of produce quickly and is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device. Juicing is different from buying juice in the supermarket because it focuses on fresh pressed fruits and vegetables. Residential juicing is often practiced for dietary reasons or as a form of alternative medicine. Becoming first popular in the early 1970s, interest in juicing has since increased.

In America, juicing was popularized by Gayelord Hauser, Jay Kordich and Norman W. Juicing tools have been used throughout history. Manual devices include barrel-shaped presses, hand-operated grinders, and inverted cones upon which fruit is mashed and twisted. Modern juicers are powered by electric motors generating from 200 to 1000 or more watts. There are several types of electric juicers: masticating, centrifugal, and triturating juicers. These variations are defined by the means of extracting the juice. Longitudinal prospective cohort studies conducted at Harvard showed an increased risk of Type 2 diabetes when fruit juice is consumed.

Juicing removes the fiber content of the fruit or vegetable, and the full benefits of the plant is thus not experienced. Re-adding fiber to the juice cannot be equated to whole fruits. The American Cancer Society says, “there is no convincing scientific evidence that extracted juices are healthier than whole foods”. Juicing may not be the best way to extract all of the nutritional value from fruits and vegetables. According to Uckoo, when juiced grapefruit was compared with blended, the latter was superior. Smoothies, which are the blending of fruit into juice, not the extraction, leave pulp and seeds within the drink leading to better nutrition.

Give it some juice: Breville doubles juicer sales following health doco”. The Vitamin Pushers: How the “Health Food” Industry is Selling America a Bill of Goods. The Man Who First Juiced” Archived 2020-01-02 at the Wayback Machine. Archived 2020-10-24 at the Wayback Machine. Traditional: Which Juicer Should You Buy?

Intake of whole apples or clear apple juice has contrasting effects on plasma lipids in healthy volunteers”. Polyphenols as dietary fiber associated compounds. Comparative study on in vivo and in vitro properties”. Journal of Agricultural and Food Chemistry. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: a study on the Spanish diet”.

Concept and health-related properties of nonextractable polyphenols: the missing dietary polyphenols”. Phytochemicals Composition Is Modulated by Household Processing Techniques”. This article is about culinary recipes. For a discussion of semiconductor IC recipes, see Semiconductor fabrication. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.