Juicing for a healthy lifestyle

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Tuesday, July 8, 2014


JUICING seems to be a buzz word for a healthy lifestyle these days. But it is actually not as simple as getting just any juicer.

Chef Marleen Ong, who attended some culinary courses at the Culinary Istitute of America in Napa Valley, and who is now executive chef of Aziza, said it is important to have the right gadget to get the maximum benefit of juicing.

In a product demonstration of a slow juicer (Hurom), chef Marleen explained that a slow juicer extracts all the juice of a vegetable or fruit, by pressing, separating it from the pulp. She said the pulp can be used for other cooking purposes, for soups or salads, or even for baking (think using carrot pulp for a carrot cake).

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This type of juicer produces juice that is smooth and not fibrous, unlike juice from a blender. Also, it does not oxidize the fruit or vegetable, and thus preserves its nutritional value.   

Most everyone is conscious about health, chef Marleen says. So it is important to consume healthy food and drink. Since vegetables can be unpalatable, especially to young kids who need all the goodness these provide, she demonstrated how to make vegetables appealing to kids by combining them with fruits.

She combined kamungggay with pineapple, and it was truly tasty and full of the nutrients both have, like vitamins  C and A , the B vitamins, and minerals like calcium, potassium sodium, zinc, magnesium, and just a  bit of fat, protein and carbohydrates.   

Other combinations she demonstrated were orange and carrot, cucumber with green apple (she said this could also be celery and apple). She also did a banana smoothie.

Everyone in the audience had a taste of all the juice combinations chef Marleen concocted, making it an interesting and nutritious demonstration.

Sidebar: Juicing basics from Sarah Ding

For those who are into serious juicing as a lifestyle, here are juicing basics from Sara Ding available in the Internet:

1.  Take account of your current health. You might need doctor’s advice if you have conditions like diabetes or high blood pressure.

2.  What to expect: cleansing your body of toxins may cause some mild discomfort like lethargy or headache.

3. When to drink? Preferably 30 minutes before a meal to get the most benefit of the juice.

4.  What to juice: begin with those familiar to you

5.  Rotate fruits and vegetables

6. How safe are vegetables? If you’re concerned about pesticide, here’s her tip: soak the vegetable in water with a capful of apple cider and rock salt:  when the water starts to smell, the pesticide has come off.

7.  What about the pulp? One needs fiber or roughage in the body so do as chef Marleen suggests: use it for some other dish.

8. Listen to your body, for any reaction. Some people can be allergic to certain foods.

9.  Drink your juice right away if using a fast juicer like a blender because oxidation sets in immediately

10. Clean your  juicer properly after each use.

Published in the Sun.Star Cebu newspaper on July 09, 2014.

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