Most Americans (90%) do not eat the US daily recommended amount of fresh fruits and veggies. Juicing can help a person meet the daily recommendation in one drink.
Beet greens, parsley, spinach, and watercress yield very rich and thick juices. They are very strong flavored and taste best when combined with other fruits and vegetables. For example, green vegetable juice mixed with carrot juice procures a sweeter vegetable flavor, so you can sip and savor instead of chugging
Summer head cold? Drink it away. Juiced broccoli can help boost a person’s immune system. Broccoli is high in vitamin C, which increases the production of infection-fighting white blood cells. Adding garlic, which contains sulfur-based compounds, also has a powerful immune boosting quality.
Long live the pulp! Leftover pulp from juicing can be put back into the juice or used in cooking, such as muffins or broth.