One great way to get your daily allotments of vegetables, without spending all day eating, is by drinking raw fresh vegetable juices. Fruit because of its high sugar content should be eaten and not juiced. The beauty of juices is that they are high in vitamins, minerals, enzymes and phytochemicals. As long as they are consumed within 15 minutes of juicing, they are one of the most power-packed foods available. Juicing is similar to a blood transfusion — you get all those needed nutrients directly into your body without the stress of a lot of digestion. This is why many natural-healing cancer treatments include all-day juicing. This process infuses the nutrients into the body without stressing it by putting a digestive load on it, or without risking incomplete digestion due to food sensitivities or improper food combining.
One great thing about juicing is that you can mix four or more vegetables and get the daily recommended number of servings along with a wide array of phytochemicals, as well as loads of enzymes, vitamins and minerals. In his book Live Food Juices, H.E. Kirschner, M.D. comments that we assimilate 1-35% of the nutrients by eating raw food depending on our level of health, but by juicing we assimilate up to 92% of the nutrients. The most health promoting juices are the green juices: wheat grass, barley grass, sunflower and buckwheat greens, kale, collard greens, broccoli and dandelion greens.