If you are interested in the benefits of juicing, I highly recommend Gary Null’s The Joy of Juicing. It is a comprehensive book about the hows and whys of juicing and includes 150 recipes. Null explains the benefits of chlorophyll and enzymes, as well as the role juicing can play in offering the body the right nutrients to assist in detoxification.
I have been consuming a green juice for breakfast almost everyday for four years and can attest to the health benefits. Juicing makes it easier to consume more, and a wider variety of, vegetables and fruit than you might otherwise, thereby reaping their health benefits.
Juicing separates out the fiber so the extracted liquid has all of the vitamins, minerals and enzymes but does not require the digestive work by the body. There is nearly immediate absorption by the bloodstream, freeing up the body’s energy for repair and renewal.
Drinking fresh juice in the morning, on an empty stomach, cleanses the digestive system. Fresh juice consumed before a meal or on its own as a snack can keep you hydrated, boost your energy levels, and keep cravings in check.
Various vegetables and fruits are known to assist with specific health concerns, so blend your juice accordingly. A few examples are:
cucumber, celery - act as a diuretic
beets - help to cleanse the liver, kidneys, and blood
ginger - helps with inflammation
apple - the pectin in apples removes toxic metals such as lead and mercury
pineapple - has a mild anti-histaminic effect.