Juicing Tips Google+0Facebook6Twitter0Pinterest17LinkedIn0Wondering which are the best vegetables to juice? Well, here’s a (slightly roundabout) answer… Nutrition science has become so complicated. With numerous studies being published on how best to consume so-and-so vitamin or nutrient for extreme health benefits and the rise of raw foodies, there’s so much talk about what’s best eaten raw and what’s best eaten cooked. For the most part, I think everyone agrees that most vegetables are great to consume, whether raw or cooked but the fact of the matter is that cooking changes the texture, the taste, the color, and the chemical composition of vegetables. And for many vegetables, this change is not a good thing since the heat used in cooking can damage or destroy some of the most valuable nutrients and enzymes found in fresh produce. Below are 5 veggies that are not only extremely healthy, but are most nutritious when eaten raw – be sure to include them in your juice recipes! Beets Beets are a unique source of betalains, unique phytonutrients that have been shown to have antioxidant, anti-inflammatory and detoxification benefits. Its these phytonutrients that are responsible for giving beets their bright, vivid hue and for tinting your pee an alarmingly red color. Although these betalains are found in other foods (the beautifully red stems of Swiss chard, for example) – they’re found in very high concentrations in the peel and flesh of beets.The thing about betalains is that they’re not heat stable and are prone to damage when cooked, even for short amounts of time. To get the most of these benefits from beets, juice your beets or if you want to cook them – opt for a short cooking time of 15 minutes of less. Also, beets lose more than 25% of their folate (aka folic acid & vitamin B-12) when cooked. This lovely vitamin plays an important role in a number of bodily functions including cell repair, DNA synthesis, amino acid metabolism, and has been linked to preventing obesity, heart disease, and various cancers. Find out more beet benefits! If you want the full benefits – juice raw beets. Garlic Most of us – at least the polite ones – aren’t too fond of raw garlic for obvious reasons. And whereas I admit that raw garlic will not do you any favors in the romance department – it is great for you health. Raw garlic contains a DNA-protecting compound called allicin. Allicin is the major biologically active component of garlic and has been linked to various health benefits including lowering bad cholesterol, increasing HDL cholesterol (good cholesterol), restoring suppressed antibody responses, supporting overall circulatory health, and lowering the risk of heart attack, strokes, and various other heart-related conditions. Get more garlic benefits! But when you cook garlic – even for one minute – you completely inactivate this awesome enzyme. To reap the most health benefits from garlic – juice some raw garlic into your favorite juice recipes. Preferably on days when you’re not planning on talking to too many people. Onions But garlic isn’t the only food to contain awesome allicin – raw onions have them too! And much like with garlic, you’ll only get the benefits when you consume them raw. Again, preferably on days when you don’t have a date. Sprouts Did you know that ounce-per-ounce, sprouts contain more vitamins, minerals, proteins, and enzymes than any other food? Not to mention that they’re totally crunchy and delicious! Learn how to grow your own sprouts here! But these yummy veggies are also high in phytonutrients and chlorophyll that are prone to damage when cooked. So be sure to juice raw sprouts for maximum benefits! Leafy Greens Leafy greens are among the best vegetables to juice which is a great thing ’cause it is near impossible to get enough of these greens in your diet. Leafy greens like kale, chard, collards and beet greens are high in chlorophyll, vitamins C & E, enzymes, and amino acids – all of which are fabulous for your body. But these vital nutrients – especially chlorophyll and vitamin C – are damaged through the process of cooking. Even a cooking time of 5 minutes is enough for significant losses of chlorophyll and as for vitamin C – well, this vitamin is highly unstable and degrades super easily through oxidation from heat. Note: Kale and other cruciferous leafy greens are goitrogenic foods and there’s been a lot of hullabaloo over whether they have adverse effects on the thyroid. In case you’re wondering – unless you have an ongoing iodine deficiency or an underlying thyroid, the risk is miniscule. That being said – balance is always key. Do not overdo it with any one leafy green. Be diverse with what you put in your body and always, always rotate your greens (and other veggies)! Want a free book of healthy juice rECIPES? Perfect, 'cause we've gathered our favorite juice recipes into a printable juice recipe book you can download right now!Here's what you'll get... Simple, tasty recipes perfect for beginners! Recipes to fight acne, burn fat, detox your liver, and more!Nutrition facts and prep tips for every recipe!