Juicing: 9 Healthy Ingredients To Try

Dorian Martin Apr 18th, 2014 (updated Jan 8th, 2015)
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Juicing has become all the rage with lots of people noticing the energy kick they get right after drinking a glass of fresh juice. But are there some options to add to your juice beyond apples, oranges, pears and pineapple? Here are some suggestions based on recipes from The Juice Generation by Eric Helms and Amely Greeven.

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Beets
Beets

Beets can add some sweetness to your juice combination. They also are a great source of folate and manganese. Beets have been found to help lower blood pressure and have antioxidant and anti-inflammatory benefits. Beets also help support the body’s detoxification process. In addition, you can use the beet greens in the juices.

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Ginger
Ginger

This knobby rhizome can provide a spicy and warming flavor to juice. Ginger is often used to alleviate gastrointestinal distress. It is also an antioxidant and inhibits the formation of inflammation. Ginger may also help protect against colorectal cancer and ovarian cancer. Use an inch-long knob when juicing. The ginger will have a stronger flavor if it has a thicker skin.

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Lemons and Limes
Lemons and Limes

Lemons and limes help bring out the flavors of other produce. In addition, if the juice ends up being too bitter due to using too large a quantity of greens (like kale), limes can bring the juice into balance. Not surprisingly, juice from these types of fruits has a lot of vitamin C. Lemons and limes have antioxidant and anti-cancer properties and also may help protect against rheumatoid arthritis.

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Kale
Kale

Researchers have found that kale supports the body’s detoxification system, lowers cholesterol levels and decreases the risk of bladder, breast, colon, ovary and prostate cancer. It’s recommended to ease into using kale in juices since it has a strong flavor. Try it in a juice mix with sweeter ingredients (such as pineapple, watermelon, apples, carrots or beets) to balance the taste.

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Turmeric
Turmeric

This root of the Curcuma longa plant, which is traditionally called “Indian saffron,” has a peppery, warm and bitter flavor. It’s a powerful anti-inflammatory, an effective treatment for inflammatory bowel disease, and can provide relief for rheumatoid arthritis. It also has been found to improve liver function and cholesterol levels and protect the cardiovascular system.

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Daikon radish
Daikon radish

Known as a Chinese or oriental radish, this vegetable is a great source of vitamin C. This radish also has copper, which is a necessary compound for the body to link collagen and elastin to maintain elasticity in the heart, blood vessels and skin. The Daikon radish also is a good source of vitamin B6, calcium, iron, magnesium, phosphorus, folate and potassium.

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Collard greens
Collard greens

These greens provide support to the body’s detox system, the antioxidant system and the inflammatory/anti-inflammatory system. They also can help lower cholesterol and protect against cancer and cardiovascular disease.

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Burdock root
Burdock root

This vegetable, which has an earthy sweetness, is recognized for its antioxidant powers and as a blood purifier and liver detoxifier. It also helps promote skin health and aids in fighting skin conditions such as eczema, acne and psoriasis.

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Cayenne Pepper
Cayenne Pepper

A slight pinch of this orange-red pepper will add undeniable heat to your juice. This pepper has antioxidant properties that fight inflammation and reduce pain. It also helps boost immunity, benefits the cardiovascular system and clears congestion. Cayenne pepper also can help reduce the risk of stomach ulcers.