Here are some tips for retaining the most nutrition when making vegetable juice with a slow juicer

1. Choose Fresh Vegetables

• Tip: Always opt for fresh, preferably organic vegetables. Fresh produce is richer in nutrients and offers better flavor.
• Pro Tip: If you buy more vegetables than you can use, store the excess in the refrigerator or freeze them to extend their freshness.

2. Keep the Skins On (When Possible)

• Tip: Many nutrients are concentrated in the skins of vegetables, such as carrots, potatoes, and cucumbers. Unless the skin is contaminated with pesticides or affects the taste, it’s best to leave it on.
• Pro Tip: If you’re using non-organic vegetables, soak them in salt water or gently scrub with a soft brush to remove any residue.

3. Cut Vegetables into Larger Pieces

• Tip: Cut vegetables into larger chunks rather than finely chopping them. This reduces oxidation during the cutting process and helps retain more nutrients.
• Pro Tip: Most slow juicers have a large feed chute, so you can usually insert larger pieces without needing to cut them too small.

4. Avoid Excessive Heat

• Tip: Do not heat the vegetable juice, as high temperatures can destroy heat-sensitive nutrients like Vitamin C and B vitamins. If you need to warm the juice, use lukewarm water instead of boiling it.
• Pro Tip: To make a warm drink, pour the juice into a thermos and add warm water to gently heat it without cooking the juice.

5. Drink Immediately

• Tip: Consume the juice immediately after making it to prevent nutrient loss from oxidation. Exposure to air can degrade vitamins like Vitamin C and chlorophyll.
• Pro Tip: If you can’t drink it right away, store the juice in an airtight container in the refrigerator and consume it within 24 hours.

6. Add Complementary Ingredients

• Tip: Adding ingredients like lemon juice, ginger, or apples can enhance the flavor and help preserve nutrients. For example, lemon juice is rich in Vitamin C and can prevent iron from oxidizing.
• Pro Tip: Lemon juice also increases the acidity of the juice, which can inhibit bacterial growth and extend its shelf life slightly.

7. Use Low-Speed Juicing Mode

• Tip: Most slow juicers have a low-speed setting, which minimizes oxidation and better preserves nutrients. Low-speed juicing also helps retain more dietary fiber.
• Pro Tip: Although low-speed juicing may be slower, it ensures better nutrient retention.

8. Don’t Waste the Pulp

• Tip: The pulp left after juicing is rich in dietary fiber and some residual nutrients. Don’t throw it away! You can use the pulp in other dishes like baked goods, soups, or salads.
• Pro Tip: You can also dry the pulp and grind it into a powder to use in baking or making vegetable balls.

9. Avoid Excessive Stirring

• Tip: Minimize stirring during the juicing process, as it can introduce air and accelerate oxidation.
• Pro Tip: If you need to stir, do so quickly and gently after the juicing is complete.

10. Choose the Right Vegetable Combinations

• Tip: Different vegetables have different nutritional profiles, so combining them thoughtfully can maximize your nutrient intake. For example:
  • Carrots + Broccoli: Rich in Vitamin A and Vitamin C.
  • Spinach + Apple: Helps with iron absorption thanks to the Vitamin C in apples.
  • Beets + Lemon: Great for detoxification and antioxidants.
• Pro Tip: Experiment with different combinations to find the perfect blend for your taste and nutritional needs.

Summary