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Juicing Packs a Punch of Fruits and Vegetables

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According to USDA Dietary Guidelines, adults should have from five to 13 servings of fruits and vegetables per day, depending on age, gender and activity level. That’s a lot of kale and kiwi. 

But there’s good reason to up your intake. A diet rich in fruits and vegetables may reduce the risk of cancer and other chronic diseases. Fruits and veggies also provide essential vitamins, minerals and fiber. Most fruits and vegetables are naturally low in fat and calories. Yet according to a Centers for Disease Control study, only 32.5 percent of adults consume fruit two or three times a day. Only 26.3 percent eat vegetables three or more times a day. 

Enter the juicer. “For the consumer who wants to make sure they get plenty of fruits and vegetables, juicing is one way to bring them into the diet,” says Sue Snider, professor of food safety and a nutrition specialist at the University of Delaware.

Juicing also appeals to finicky eaters who don’t like the taste of certain vegetables. Barr, who’s been juicing since 2001, prepares a drink made with spinach and kale for her kids, who won’t touch the green leafy vegetables when they’re on the plate.

But is juicing healthier than having a V8 in the morning and adding fruits and vegetables to your lunch and dinner? Not necessarily.

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