Nadia Bedricky formerly served as the brand ambassador PromoGroup/Net 10 Division in Chicago, Illinois, where she led the company’s promotional for the Arena Football League’s brand. A beginner cook with an interest in health foods and healthy eating, Nadia Bedricky enjoys juicing various fruits and vegetables.
Preparing a good juice requires a little more attention than just juicing the produce. Some tips for making a better juice include:
1. Know which to peel. While most produce does not require you to peel it before juicing, some skins may affect the taste of the juice or potentially jam the juicer. Oils found in the skin of citrus fruits and waxed produce, for instance, may affect taste. Produce with hairy skins like kiwi also affect the texture of the juice if juiced unpeeled.
2. Become familiar with juicing behaviors. Juicing behaviors vary by ingredient, and different produce will yield various results. Produce like celery, cucumbers, and apples are high-yield ingredients, while ginger and peppers will contribute to a spicier taste.
3. Avoid cruciferous vegetables. Cruciferous vegetables possess goitrogenic properties that can suppress thyroid functions, cause bloating, or upset the stomach if consumed raw. These vegetables include broccoli, bok choy, kale, cabbage, and collard greens.
4. Juices cannot replace meals. Vegetable juices do not possess the full range of nutrients required for a balanced diet and cannot replace meals. However, juices work well as a snack between meals and can serve as a meal enhancer when consumed before eating.
5. Drink immediately after preparation. The nutrients in many juices begin deteriorating soon after preparing them, so make sure you finish drinking it within 20 minutes of preparation.