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By Anita Lee

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Extra resources for Weight Watchers Points Great Tasting Snacks Recipes

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Also invest in a quality peeler that removes the least amount of skin possible so you aren’t peeling away nutrients found in the skin and directly under. You’ll also need a sieve for straining juices, measuring cups and spoons, and flexible rubber spatulas. Make sure everything is plastic, not wood, to avoid transferring potentially dangerous bacteria into your juices. Be Clean and Safe Counter tops, cutting boards, utensils, and any other equipment that comes into direct contact with fresh produce should be thoroughly washed with hot water and soap.

Experts agree that fruits, vegetables, and greens provide peak nutrition when they are ripe. Unfortunately, more than 60 percent of the commercial C h a p t e r 2 G e a r i n g U p f o r J u i c i n g 21 produce in the United States is picked before it’s ripe, which means the produce you buy doesn’t have its full nutritional component. Early harvesting practices are common in the three states responsible for growing and producing the bulk of the country’s produce— California, Texas, and Florida.

Grapefruit helps strengthen capillary walls, heal bruising, and reduce skin colds, ear disorders, fever, indigestion, scurvy, varicose veins, obesity, and morning sickness. Yield per pound: six to eight ounces of juice. •• Lemons. Lemons are high in citric acid and vitamin C, so a little goes a long way in juicing. Their high antioxidant content and antibacterial properties relieve colds, sore throats, and skin infections, and also help reduce anemia, blood disorders, constipation, ear disorders, gout, indigestion, scurvy, skin infections, and obesity.

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