green juice benefits
Spring’s almost here and in honor of St. Patrick’s Day, we’re going green! We’re highlighting some of our favorite cold-pressed green juices below – and with all their benefits, you won’t need the luck of the Irish to help you stay healthy!
The stars here are the beneficial probiotics. They keep our gut healthy and also help us deal with stress more effectively. More and more research is showing how our gut is connected to our emotions. Our gut communicates with our brain through our vagus nerve, so good bacteria and live cultures may send messages to the brain to calm down. With 2 billion colony-forming units (CFUs) of vegan probiotics per bottle, this juice has serious benefits. The cayenne in the mix gives it a nice kick to both your taste buds and your metabolism! This spicy pepper contains the chemical capsicum that delivers vitamin C and beta-carotene. The spice in the pepper also raises body temperature, causing us to sweat and release toxins from our cells. The mint tea can aid digestion as can the fennel; so this is a great one after a heavy meal like corned beef and cabbage!
A sweeter green to turn to when you’re craving gold-wrapped chocolate coins or other Leprechaun goodies! What makes this juice green and perfect for St. Patricks’ Day is the health promoting spirulina, chlorella, barley grass and alfalfa grass. The micro algae spirulina has protein, vitamins, essential amino acids, minerals, and essential fatty acids. Research shows spirulina can help us maintain a healthy cardiovascular system, healthy levels of cholesterol, and aid our body in fighting off viruses. Also an algae, studies show chlorella can assist good bacteria in multiplying within your gut. Last but certainly not least, the lemon juice in Green Delight has vitamin C and the mango will mellow out the grassy flavor with a dose of vitamin A!
Although 4 leaf clovers are usually edible, my new favorite green is parsley! It has antioxidants to help prevent cell damage, plus Vitamin C, Vitamin K, Vitamin A, Folic Acid, Iron, Calcium and Magnesium. Who would think something used as a garnish could be so potent? Its nutrients and oils promote relaxation of smooth muscle tissue and help maintain good vision, blood circulation and heart health. The celery in this juice has flavonoids which can help maintain a healthy heart and fight free radical damage too.
You can’t get any greener – this juice is the mother of greens! We all know about kale, but believe it or not collard greens actually have more nutrients. They deliver carotenoids, Vitamin K, Vitamin C, Vitamin E, Folate and Manganese, which all help maintain our immunity, detoxify and give our body the antioxidants it needs. The Vitamin K also helps with bone growth and, because of all its fiber, can help maintain healthy levels of cholesterol as well.
Apple cider vinegar to the rescue after a week of green beer! Known for a plethora of health benefits, this concoction won’t disappoint. Cucumber is cooling to the body and has vitamin K which is essential in building strong bones. Ginger is a remarkable digestive aid and is also known for its antiviral properties. Lemon in this has Vitamin C and antioxidants needed for cell repair. It is detoxifying and also great for our skin by helping build collagen and cleansing our body. Not to mention it’s a powerful post-workout inflammation fighter and immunity booster!
Gill, Harsharn, and Jaya Prasad. “Probiotics, immunomodulation, and health benefits.” Bioactive Components of Milk. Springer New York, 2008. 423-454.
Shah, Nagendra P. “Functional cultures and health benefits.” International Dairy Journal 17.11 (2007): 1262-1277.
Slavin, Joanne L., and Beate Lloyd. “Health benefits of fruits and vegetables.” Advances in Nutrition: An International Review Journal 3.4 (2012): 506-516.
Belay, Amha, et al. “Current knowledge on potential health benefits of Spirulina.” Journal of applied Phycology 5.2 (1993): 235-241.
Capelli, Bob, and Gerald R. Cysewski. “Potential health benefits of spirulina microalgae.” Nutrafoods 9.2 (2010): 19-26.
Soheili, Marzieh, and Kianoush Khosravi-Darani. “The potential health benefits of algae and micro algae in medicine: a review on Spirulina platensis.” Current Nutrition & Food Science 7.4 (2011): 279-285.
Beheshtipour, Hannane, et al. “Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties.” European Food Research and Technology 235.4 (2012): 719-728.
Yao, Liu H., et al. “Flavonoids in food and their health benefits.” Plant foods for human nutrition 59.3 (2004): 113-122.
Fazio, Virginia A., and K. E. Inge. “The Health benefits of herbs and spices: The past, present, the future.” Medical Journal of Australia 185 (2006): S19-S20.
Budak, Nilgün H., et al. “Functional properties of vinegar.” Journal of food science 79.5 (2014): R757-R764.