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Juicing Benefits

Why Juice?

Juicing Benefits

Fruits and vegetables provide one more substance that is absolutely essential for good health - water. More than 65% of the cells in the human body are made of water, and in some tissues, for example the brain, the cells can be made up of as much as 80% water. Water is absolutely essential for good health, yet most people don't consume enough water each day. Plus, many of the fluids we do drink, coffee, tea, soft drinks, alcoholic beverages and artificially flavored drinks each contain substances that require extra water for your body to eliminate. Fruit and vegetable juices are free of these unneeded substances and are full of pure, clean water.

Fruit and vegetable juices are good sources of traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of vitamin C. Carrot juice contains large quantities of vitamin A, in the form of beta carotene. A number of green juices are a good source of vitamin E. Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion.

Since juicing removes the indigestible fiber, these nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. For example, because many of the nutrients are trapped in the fiber when you eat a raw carrot, you are only able to assimilate about 1% of the available beta carotene. When a carrot is juiced, removing the fiber, nearly 100% of the beta carotene can be assimilated.

Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features because enzymes are destroyed by heat. When you eat cooked foods, whether its meat, grains, fruits or vegetables, if the food is cooked at temperatures above 114 degrees, enzymes are destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice.

Restore Your Vitality & Revitalize Your Body

Juicing vegetables is one of the most powerful tools one can use to obtain high level vitality and the fastest way to restore your health. Vegetable juicing will establish an environment where nutrients can be used by the body. The nutrients are rich in supply and taken directly to the cells. Iron levels will normalize very quickly just on green juices alone. The benefits are enormous. The green juices in particular will build your blood, carry oxygen to the tissues and irrigate the system, removing stagnation.

Live Enzymes & Living Juice

The simplest way to eat living food is by drinking fresh juice. Fruits and vegetables build and regenerate our body; they provide minerals, enzymes, vitamins, carbohydrates, proteins, amino acids and much more when eaten fresh or raw, without cooking or preservatives. Fresh juice is referred to as "live food" because it contains enzymes. Enzymes are protein molecules that have been found to have enormous health benefits. They have the ability to stimulate biochemical reaction. Enzymes are the body's life force and are constantly breaking down substances and rejoining substances to rebuild and repair. Without enzymes all life would simply be a collection of lifeless chemicals. In other words, the element that enables the body to be nourished and live, the element that is hidden within seeds and plants in the sprouting and growth of plants, is a life principle known as an enzyme. Heating enzymes and vitamins causes their destruction and minimizes the vitality of your juice. Enzymes are the catalyst for hundreds of thousands of chemical reactions that occur throughout the body; they are essential for the digestion and absorption of foods as well as for the production of cellular energy. Enzymes are essential for most of the building and rebuilding that goes on constantly in our bodies.

Fresh Fruit & Vegetable Juice for Your Daily Diet

The addition of fresh juices will immediately make our eating habits healthier by adding larger amounts of beneficial raw food in a delicious and more easily digestible form. Raw, uncooked fruits and vegetables contain vitamins, minerals and enzymes. Dietary experts now emphasize the importance of vitamins and minerals for normal growth and tissue maintenance and efficient absorption (enzymes). The Super Angel is perfect for a diet that depends on living and raw foods, especially hard-to-extract juices like wheatgrass and spinach as well as fibrous vegetables like beets.

The Benefits of Juice

  • Improves life expectancy and health
  • Contributes to the prevention of heart diseases
  • Helps with depression
  • Helps relieve high blood pressure
  • Helps detoxify the body, thereby helping to alleviate allergies
  • Helps with degenerative and deficiency diseases
  • Aids digestion
  • It is believed that fresh juice may assist in reducing the body's stress by helping to correct acid/alkaline imbalances that are so common in our modern world.
  • The nutrients and enzymes found in fresh juices can immediately go to work in the body to strengthen the body's natural immune system to help prevent disease.

Live Enzymes from the Super Angel Living Juice Extractor

Freshly prepared juices are a rich source of live enzymes. These enzymes are not only essential to the digestive process, but they are absorbed and recycled to the digestive tract. On their journey they are able to scavenge debris and effectively vacuum clean the blood of fungus, bacteria and undigested food particles which may have escaped digestion. These enzymes are crucial to the healing system. One doctor, Dr. Max Gerson found that patients using centrifugal-type vegetable juicers did not respond to therapy, while those who used a grinder and press did. There are two factors to bear in mind here: centrifugal juicers tend to kill enzymes and the juices are generally nutrient-poor, a good proportion being left in the moist pulp. The test for "live" juice is to see how long it retains its color before it goes "brown." If you are going to seriously juice, we would recommend a more expensive juicer that triturates (grind into very fine particles) and presses with a slow RPM (keeping enzymes intact and generating no heat) that guarantees you'll be able to juice even the more fibrous green vegetables and grasses. You will find that it will more than repay itself both in the quantity of juice extracted (a third more in many cases) and in its mineral quality, which can nearly double that from the more traditional juicers. Bottled juices are dead. They have to kill the enzymes in order to preserve juice whether through pasteurization (heat treatment) or common pickling devices such as using whey, which denatures the enzymes.