1) When picking out citrus fruits at the store or the market for juicing choose those that feel heaviest for their size – they will produce more juice.
2) If there is any wrinkling on the skins of citrus fruits this means they are old and should be avoided.
3) Avoid choosing lemons that have any green in their skins, this is a sign they are under ripe. A fresh lemon should be bright yellow in color and the skin should feel waxy and smooth.
4) There is nothing more refreshing than a glass of freshly made lemon juice, but ensure that it is watered down or mixed with something else. Pure lemon juice is too strong to drink. Adding sparkling water at about a 50/50 ratio is a nice touch. Mixing the juice of two apples and one lemon also makes delicious juicing recipes.
5) Avoid juicing the skins of oranges and grapefruits. The skins of these two citrus fruits contain a substance that is indigestible and harmful in large quantities. This only applies to grapefruits and oranges, the skins of lemons and limes do not contain this harmful substance and are safe to juice.
6) Even though the skins of lemons and limes are very nutritious they will taste extremely sour juiced and are not to everyones palate.
7) The pith that sits between the skin and the pulp of citrus fruits is an exceptional source of antioxidants such as bioflavonoids and vitamin C. Both these antioxidants help to fight free radical damage and inflammation that can lead to heart disease, cancer and premature aging. So I recommend putting as much of the white pith through your juicing machine along with the pulp. The pith will taste a little sour, but is no where near as bad as the skin.
9) The pith of oranges, in fact, contains as much vitamin C as the actually pulp of this citrus fruit!
10) Taking fat based nutritional supplements, such as fish oils, with fresh orange juice improves their bio-availability and will therefore help you get more out of them.
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