Juice: When to use it, when to lose it


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Although many of us grew up drinking orange juice in the morning and apple juice at snack time, it seems adults have gone juice-crazy in the last few years. But as with just about anything in life, juicing has its pros and cons.

One advantage of juicing is that it can help you reduce the amount of produce you waste — that “mealy” apple or “too soft” plum may not be appealing to bite into, but it juices just as well as its perfectly ripe counterpart. And since certain fruits and vegetables have a stronger taste than others, it can be a good way to hide a particular item you otherwise wouldn’t eat.

According to the U.S. Department of Agriculture’s MyPlate nutrition guide, half of your plate should consist of fruits and vegetables. If that seems daunting to you, juice may be a good option for upping your daily intake. (For more tips on how to get the recommended daily fruits/veggies, click here.)

On the flip side, though, it actually takes a large amount of produce to make a seemingly disproportionate amount of juice. This can really add up over time, especially on top of the price of a juicer. And you lose the skin and pulp, which contains fiber — the stuff that helps you feel full and aid in digestion — and a large portion of the food’s vitamins and minerals.

What it boils down to is this: all things in moderation. While juicing shouldn’t entirely replace eating whole fruits and vegetables, it can certainly act as a supplement. Lastly, produce may not contain fat, but it does still contain sugar (fructose).