Nor Pro Stainless Steel Citrus Press Juicer. 18/10 Stainless steel. Beautiful finish and professional weight. Extra long handles give you more leverage. Maximum juice extraction with minimal effort. Squeeze every last drop effortlessly.
PERFECT FOR COUNTER TO TABLE USEREVERSE ACTION MOTOR FOR BETTER JUICE EXTRACTION CONVENIENT JUICE-N-SERVE DETACHABLE JUICE PITCHER 800-ML JAR CAPACITY WITH JUICE LEVEL INDICATORPULP & SEED SEPARATOR STRAINER DISHAUTOMATIC ON/OFFSMOOTH QUIET OPERATIONEASY CORD STORAGEUPC : 034264409965Shipping Dimensions : 9...
Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink orange juice? How did it turn from a luxury into a staple in just a few years? More important, how is it that we don’t know the real reasons behind OJ’s popularity or understand the processes by which the juice is produced?In this enlightening book, Alissa Hamilton explores the hidden history of orange juice...
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Fruit Juices – Improves Your Skin and Health
In addition to the skin, which is an important source of fiber in most fruits, the pulpy part of the fruit is also a source of fiber (and other nutrients). Orange juice makes a good example of the health difference when you focus on the issue of its pulp. The white pulpy part of the orange is the primary source of its flavonoids. The juicy orange-colored sections of the orange contain most of its vitamin C. In the body, flavonoids and vitamin C often work together, and support health through their interaction. When the pulpy white part of the orange is removed in the processing of orange juice, the flavonoids in the orange are lost in the process. This loss of flavonoids is one of the many reasons for eating the orange in its whole food form (even if you only end up eating a little bit of the white pulpy part).
Although many commercial products will say "pulp added" on their labels, the "pulp added" many not even be the original pulp found in the whole fruit, and it is highly unlikely to be added back in the amount removed.
The best way to consume fruit is raw, with its skin or with the skin peeled off on an empty stomach or 20 minutes before other meals. If you're not such a fruit-eater and want to have more from the good stuff, the best way to start eating fruit is to squeeze fruit juices. In this way you can get used to fruit and after drinking juices for a while you'll see that your appetite to have raw fruits will increase.
If you are in the possession of a fruit press you can squeeze the citrus fruits. Real fruit lovers also have a blender so they can make mixes of all types of fruit. A juice-centrifuge easily extracts the juice out of all fruits and many vegetables and is in our opinion for the more extreme squeezers who also want to drink vegetable juices. It is not very practical in use (a lot of cleaning) and for squeezing almost any type of fruit a fruit press and a blender will do.
"Richly colored juices are your best choice," Kulze says, and advises that when selecting a juice, you choose one where you can see sediment at the bottom of the bottle. "That means the skin has been used in making the juice," she explains. "The skin of any fruit is where you find the highest concentration of beneficial properties." (Make sure you shake the bottle vigorously before pouring so you get some of that sediment in your serving, says Kulze.)
Juices from root vegetables like beetroot, carrot, onion, potato and radish. Generally speaking, fruit juices stir up toxins and acids in the body, thereby stimulating the eliminative processes. Vegetable juices, on the other hand, soothe the jaded nerves and work in a much milder manner. They carry away toxic matter in a gentle way. Owing to their differing actions fruit and vegetable juices should not be used at the same time or mixed together. It is desirable to use juices individually. In any case when juice fasting not more than three juices should be used in any one mixture.
