Techniques to Maximize Food Absorption: Juicing and Fermentation

Aside from ensuring that you only consume safe and healthy organic produce, I also recommend taking extra measures to maximize all the nutrients that you get from these superfoods.

The Benefits of Juicing

One way of doing this is by juicing the produce instead of cooking them. I believe that  raw juice  is like a “living broth,”  as it is teeming with micronutrients that many people simply do not get from their diet. When you drink raw juice, it’s like  receiving an intravenous infusion of antioxidants, vitamins,  minerals, and enzymes, as they are directly absorbed by  your body without having to be broken down.
Here are some of the benefits of juicing:

•  It lets you absorb all the nutrients from the vegetables.
•  It helps you consume a healthier amount of fresh produce in an efficient manner,  assuring you that you reach your daily target of fruits and vegetables.
• You can add a wider variety of vegetables in your diet – including those that you may  not enjoy eating whole.

Juicing is simply one of the easiest health strategies that you can add to your daily routine, and  will help you get a better immune system, improved energy and brain health, and even support  for weight management.

Why You Should Ferment Your Vegetables 

Just like juicing,  fermentation also lets you maximize the  nutrients found in your favorite superfoods. In fact, I consider  fermented vegetables  – as well as other cultured foods like yogurt, kefir, and natto  – as the ultimate superfood. They are  potent chelators (detoxifiers) that help break down toxins and heavy metals from your body. They also contain higher levels of probiotics that can not only optimize your gut flora, but also provide a number of incredible functions in your body, such as:

•  Better mineral absorption
•  Preventing diabetes and obesity by regulating dietary fat absorption
• Lowering  your risk of cancer and other diseases
•  Improving your mood and mental health
•  Preventing  acne

A warning: if you’ve never eaten fermented foods in your life, you may experience a “healing crisis,” which occurs when the pathogens in your body are eliminated by the healthy bacteria. The pathogens release potent toxins, which may lead to unpleasant symptoms. So if you’re starting out, introduce cultured foods into your meals gradually, starting with a teaspoon of fermented veggies per meal.
Observe your reactions for a couple of days before proceeding  with another small serving, and increase your portions gradually, as tolerated