Wednesday, July 23, 2008

Juicing to Boost Immunity

Fresh juice is delicious and satisfying – and to your body, it’s the gift that keeps on giving, providing benefits long after you’ve drained your glass. Juicing captures the vital nutrients in fruits and vegetables in quantities you wouldn’t get by simply eating them (you probably wouldn’t eat three apples, three carrots and an orange all at once, for example, but you could drink their juices in one sitting). And when it comes to protecting the body from illness, certain fruits and veggies have the power to strengthen your immune system. Here’s what to run through your juicer, in any combination, for the best (and tastiest!) immune-boosting concoctions:

• Carotene-rich foods. The body converts beta-carotene into vitamin A, and its high antioxidant content fights off cell-damaging free radicals. Try carrots, bell peppers, pumpkin, cantaloupe, mangos, and butternut squash. Tip: the brighter a fruit or vegetable’s color, the higher its beta-carotene content.

• Vitamin C-rich foods. Vitamin C stimulates the production of antibodies and white blood cells, which fight infection and protect the body against bacteria. Try cantaloupe, grapefruit, lemons, mangos, oranges, papaya, pineapples, and strawberries – or go veggie and use asparagus, avocados, broccoli, Brussels sprouts, bell peppers, radishes, and tomatoes.

• Greens. Mom always said you needed “something green” on your plate, and she was right – greens are loaded with vitamins (B’s, C and E, especially) and beneficial antioxidants. Try beet greens, collards, kale, mustard greens, Swiss chard, parsley, turnip greens, spinach, and watercress.

Keep your body protected: raise a toast with a delicious and nutritious glass of juice. Bottoms up!

1 Comments:

Anonymous Anonymous said...

ron popeil rocks!

August 3, 2008 at 9:06 AM  

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