Juicing for a Low Sugar, Low Carb Diet

If you’re going to juice, juice vegetables. You want to be avoid using the starchier vegetables like carrots, beets, potatoes,  etc. Although they might give a bit of sweetness to your juice, they’re also going increase the sugar levels.  With special conditions such as diabetes, we have to be careful with that. 

Instead consider using leafy greens, kale, Swiss chard, collard greens, celery, cucumber , spinach., bitter melon. You can juice these vegetables daily and you won’t have any issues.  Let your physician know though that you are trying juicing.  Remember that juicing should not replace your meal . While juicing you have to be mindful and cautious with your levels , listen to your body.  

Good fruit to use:  a 1/2 or one apple or fresh pineapple, a carrot here and there for a little sweetness, blueberries, acai berries,  lemon, limes but you shouldn’t be building your juices around these sweet fruits and vegetables.  Try to minimize, stick to dark leafy greens, dark purple greens add ginger, turmeric, cinnamon, nutmeg , cayenne, peppers, flavorful spices. 

Juicing is an efficient way to get nutrients into your body fast, since the blending of vegetables acts as a pre-digestion of bulky foods. Plus, green leafy vegetables are loaded with vitamins, minerals, antioxidants, and phytochemicals that give you optimal health and an immune system boost. Great for detoxing, alkalinizing, cleansing and purification. 

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I recommend these tools to get started:

If you’re on Maui, try getting your fresh, homegrown, organic vegetables from Nui Farm in Kula!

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