History, Benefits and Myths
PHOTOS BY ILIASIS MUNIZ
The rise in popularity of juice cleanses and consuming juices for health benefits may feel like a recent trend. However, references to juice extraction date back to about 100 BC when the Israeli Essenes tribe began mashing pomegranates and figs to extract the juice for its health benefits. The practice evolved significantly over the centuries, leading to today’s diverse, sophisticated juicing techniques. In the 1920s, German-American physician Max Gerson, who battled migraines, began tinkering with plant-based diets and consuming raw juices to heal himself. He is credited as being one of the first to connect the dots between nutrition, raw foods and healing.
Throughout the 1930s, ’40s and ’50s, juicing became the most popular way to consume fruits and vegetables. The commercialization of home juicers and blenders allowed people to enjoy fresh juices in their homes. Juice bars, particularly in California, started to come onto the scene in the ’60s and ’70s and gained popularity among health and fitness circles. By the 1990s, juice for health entered the mainstream, endorsed by celebrities, health practitioners and chain juice bars like Jamba Juice.
In the Rio Grande Valley, the first juice bar, The Health Nut, opened in 2013. It was founded by individuals raised in the region who wanted to introduce healthier dietary options to the community. Now the RGV is home to many juice bars and other small businesses with a similar mission. Fresh juices of all kinds are available at local farmers’ markets, too.
WHY DRINK FRESH JUICES
Fresh juices are packed with beneficial vitamins, minerals and phytonutrients, which help boost immunity, increase energy, improve cellular hydration and enhance skin health. In fact, one 16-ounce bottle of juice contains up to 3 pounds of produce.
Fresh juices are a good option for people who do not digest fiber well and, thus, have uncomfortable side effects from eating vegetables and fruits. These people should take a well-tolerated fiber supplement to replace the fiber lost through the juicing process.
“As demand grows, more and more places in the Valley are offering fresh, high-quality juices to suit every taste and need. Whether for an energy boost, a detox or simply a refreshing treat, there is a juice out there that aligns with your wellness goals.”
While some people use juices to “cleanse” or “detox” their bodies, no scientific studies show this is beneficial and, rather, the practice can be detrimental. Along with no fiber, juices do not contain fat so they cannot absorb fat-soluble vitamins like A, D, E and K, which support a host of processes in the body, such as immune function, cell protection and growth, mood regulation and blood clotting. Also, juices lack protein, which is vital for muscle growth and repair, digestion, hormone production, immune system support, tissue and cell repair, satiety and weight management.
Therefore, it is essential to enjoy juices as part of a holistic approach to health, not as a replacement for whole foods or a balanced, nutrient-dense diet.
In terms of macronutrients (carbs, proteins, fats), juices primarily are carbohydrates, mostly from natural sugars (fructose) found in fruits and vegetables. Grapes, pineapple, mangos, cherries, apples, oranges, beets and carrots are among the produce that contains the most sugar whereas green vegetables, like kale, spinach, cucumber and celery, contain the least. Avoid bottled juices from grocery stores and elsewhere that contain added sugars.
Sticking to mostly green juices and adding a touch of sweetness from fruit is the best way to keep sugar levels low, and thus make juicing part of a regular and healthy lifestyle. When possible, opt for fresh or cold pressed juices from your local farmers’ market or juice bar.
Fresh juices are processed in one of two ways: centrifugally (highspeed grinding) or cold pressing. Centrifugal uses heat and force to crank out juice quickly while cold pressing is a slow and gentle, high pressure method. Cold pressed juices better retain the contained enzymes and nutrients, and the juices last three to five days longer refrigerated than centrifugally extracted juices that need to be drunk immediately. Bottled juices found in grocery stores are processed using either method but followed by high pressure processing that extends its shelf life.
As a juice bar owner, the question I get a lot is, “Which juice process should I opt for?” While the answer is not straightforward, my advice is this: Like with the fuel you use in your vehicle, purchase the one that you can afford, to keep your “engine running” at the efficiency and frequency you need.
As demand grows, more and more places in the Valley are offering fresh, high-quality juices to suit every taste and need. Whether for an energy boost, a detox or simply a refreshing treat, there is a juice out there that aligns with your wellness goals.
