(1) Purchase a juicer of high quality and keep it fully cleaned of all dust and foreign matter. Wash the juicer before and after use, So as to keep it unaffected and protected from flies, dust etc.
(2) Always go in for best quality of fruits and vegetables. Never opt for any decayed, rotten or foul-smelling lot. As for fruits, make sure they are not ripened by artificial means and are free from effects of pesticides and other chemicals. Fruits ripened by carbide, will be more harmful and may also cause untold digestive and other physical disorders. At for vegetables, they must be fresh. If they are green leafy vegetables, their leaves should be bright, green and unwithered.
(3) Always make it a habit to wash all vegetables and fruits before use and, if some portion is decayed, it must be removed forthwith. Remove braised, damaged portions, moldy parts from them and ensure that only the best and infallible portion is used for juicing purposes. Peel off skin, where necessary, and remove other useless matters and portions also before resigning them to a juicer for juicing.
(4) Juice, once extracted, should be drank/consumed without any delay, in a bland and unmingled form. If you cannot use it immediately after extracting, then do not store it in the refrigerator for a longer period.
(5) It is a myth and misconception, which is nurtured even by highly educated people, that juices, or for that matter any article, kept/stored in a fridge, never lose nutritive values. After all, the more we cling to unnatural methods, the more we expose our dietary items to total or formidable loss of nutrients. So. do not get away from the lap of nature.
(6) Remove all pits (plum pits, peach-pits) before they are juiced. Fruits, such as Melon, Lime, Orange, Malta, Lemon etc. have seeds which should be removed before juicing. Skins, kernels, stones, and other, not useful parts should also be severed before juicing. Make sure that only eatable portions of fruits and vegetables are used for juicing—Quality and not volume/quantity should ever be the motive.’
(7) It is held that, since seeds, in an apple contain cyanide, they must be removed before they are juiced.
(8) If taste permits, it is always better to use leaves and stems with vegetables and fruits. Skins and other parts of fruits and vegetables, having toxic substances, should be removed, as from carrots and rhubarb green.
(9) Certain vegetables and fruits are required to be cut or sliced into sticks or chunks so that they could fit in size of your junker. After 4-5 trials, you will automatically come to know how long or short pieces are to be cut.
(10) Vegetables and fruits which have plenty of water-content in them, do not require for being juiced. Fruits, like arcades and bananas, cannot be juiced, as they have far lesser water-content. They can be easily placed in a blender and the produce, so procured, can be mixed with other recipes, juices.
(11) Never take a previously strained juice at shops, howsoever hygienic they may look. Generally, they don’t remove removable parts and put them in the juicer. The reason is that if the skins, stems, soft kernels, etc. are removed, they will drip down in volume and a shopkeeper is mindful only of his fattening profits but never of your health. We are against use of any eatables/ drinks outside your own home(s). It will keep you free from infections and other disorders emanating as a consequence thereof.
Quantity of vegetable and fruit juices, will depend on the diseased person’s age, diseased state, digestive power and requirement(s). It is mostly either disease-based or need-based. But for a healthy person such limitations do not apply but moderation must not give way to indiscretion. Generally in a single serving 4-5 ounces of juice will suffice for an old and/or a growing person. For the infirm, ailing persons, infants and pregnant women suggested quantities have already been pointed out. To our mind 3-4 servings of juice, spread over 12-15 hours, would suffice to meet normal demands of an adult.