There are many advantages to eating fruit and vegetables raw. Water-soluble vitamins (such as vitamin C) are destroyed by heating, so there will be less vitamin C in a cooked carrot than in a similar raw carrot.

But for some nutrients, cooking (and juicing) is more nutritious, because it makes the nutrients more easily assimilated. Cooking and juicing breaks down tough fibres and allows the digestive juices to work more effectively on the vegetable. This is particularly important for someone who is elderly, ill or who has impaired digestion.

For example, research has shown that we absorb approximately 3-4% of Continue reading Choosing A Juicer →