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Always use a wooden cutting board. Plastic boards more easily develop bacterial contamination-especially if used for raw meat, poultry or fish.

From Better Nutrition Magazine, May 2000:

1.”Buy fresh fruits and vegetables a little at a time-3 or 4 days worth-for maximum freshness.”

2.”Buy ORGANIC juices and fruits whenever possible: remember that you’re concentrating everything in a glass of juice, including any nasty pesticides and chemicals you can’t see on non-prganic fresh foods.”

3.”Thoroughly wash all fruits and vegetables before juicing, using a vegetable brush to remove any residue and waxes.”

4.”Most fruits and vegetables don’t need to be peeled before juicing, unless they are waxed. Remove skins from apricots, kiwi, mango, pineapple, peaches, papaya, grapefruits and oranges before juicing.”

5.”Small sees as a rule can be left in fruits when juicing, with the exception of apple seeds. Remove pits from peaches and apricots.”

6.”Most stems and leaves can be used, but carrot and rhubarb greens must be removed.”

7.”Soft fruits like avocados, bananas, berries and papyas can be pureed and mixed with extracted juices.”

Dr. Mercola’s tips on juicing
a link to his site

Saint Thomas Smoothie

Drinking the Rainbow: Juicing


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