Fresh juices rapidly decomposed due to their content of enzymes, as well as the access of oxygen from the air and exposure to bacteria. In addition, during storage of juice is lost and changed flavorings, vitamins. Fresh juices have a nutritional and therapeutic value. To drink they must be no later than 10 minutes after cooking, in small sips, holding in his mouth as if chewing. So they are faster and more completely digested. Drink juices and drinks can be morning, evening, and during lunch, children and adults, sick and healthy. Typically, juices or beverages they drink 15-20 minutes before eating. In one method is recommended to drink no more than 1 cup. Above all we must prepare the juice of those fruits and vegetables that you like. This takes into account taste factor is determined by diet, corresponding to the needs of the organism. It should only consult a doctor, what juice you desire, and in what quantities.
First, it is recommended to take the raw juice unmixed. Thus determined individual taste, a person's need.
Unmixed can be consumed citrus juices, grape, apple, pear, juices from exotic fruits, and vegetables from - carrot, celery, tomato, etc.
Preparing the mixture of juice, must take into account their compatibility. Especially favorable mixture of two juices: apple and carrot, carrots and celery, pears and radishes, apples and tomatoes, pineapple and celery, orange and radish, and cucumber, tomatoes, pumpkins, melons with apples, radish or radish. The most acceptable and tolerable by the organism mixture pome fruit juice with some juice of roots and vegetables. For stone fruit juice is not worth adding any other juices. You can do the triple mixture of juices. Daily intake of juice of 1 liter per day - a glass of 4 times.
Possibility of using the raw juices are dependent on the season.
Spring is best to drink a glass of citrus juice in a day or late varieties of apples in a mixture of orange and grapefruit juices. By the juices of carrots that has been maintained and from which you can get a lot of juice, add juice of fresh leafy vegetables or herbs of spring.
In the summer should give preference to fruit juices, making a mixture of sweet and sour juice. Also recommended a mixture of juices of some root crops and leafy vegetables, which add the same amount of juice, citrus, cherries and some other stone fruits.
Autumn drink juices of all vegetables and pome fruit. At this time, the more choice of leafy vegetables, there are also radishes, onions, greens. For the enrichment of juice B vitamins using yeast extract.
In winter, for juices are very valuable late varieties of apples, well-preserved roots. A fresh leafy vegetables are most useful late cabbage, field lettuce, endive.
