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Juice Fasting - the Fast and the Furious
by Golden Avocado

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  • Juicing and your work schedule   by  Golden Avocado     15 y     3,491       5 Messages Shown       Blog: Juice Fasting - the Fast and the Furious
    *sigh* Maybe someday I will the Powerball Lottery and I won't have to worry about such mundane things as Juicing -vs- Work Schedule. But until then...

    Drinking freshly-made juice is the optimal way to get the most nutrition out of your juice. But how do you manage when you have to be at work early in the morning? How do you insure that you don't lose too many nutrients, or too much enzymatic action doesn't take place between juicing and drinking?

    I get up at 3am and punch in at 5:30 am. (Yikes! That's early! But its a good schedule for me because I am out by 2pm and can be home before the kids get off the bus.)
    As much as I want to have freshly made juice first thing in the morning, I don't think my kids (or the neighbors!) would appreciate the sound of the juicer that early in the morning. My juicer is pretty loud as appliances go - louder than the washer/dryer or dishwasher, but a little quieter than the lawnmower.

    Here is how my husband and I juice for work:
    Tonight, for example, we will make enough juice to fill 1 or 2 canning jars. We always seem to prep too much and have a glass or two of fresh juice for my husband and I to enjoy while standing at the kitchen counter. We fill the canning jars almost to the very top, then put the lids on. I put the jars in the freezer for about 20-30 minutes to put a little chill on the juice. I do this because I believe the enzymes naturally present in the juice will begin to "digest" the juice immediately after juicing, and I think chilling the juice for a short time will slow down the process a bit. Afterward we put the jars in the refrigerator until morning.

    Next morning, I use a funnel to pour the juice into bottles, and take them to work. At work the bottles go immediately into the breakroom refrigerator until I want to drink them.

    I suppose I could leave out the canning jar part and funnel the juice directly into the plastic bottles, but this is the method I currently use for work. I like the juice in glass, and plastic bottles are a bit too "tippy" during the chilling process. Also, there is something a bit "unnatural" about plastic bottles, so I use them only when necessary.

    I would like to some feedback from you folks! How do you prepare juice for work? I don't know anyone at work who juices, so I haven't had the opportunity to ask anyone before.

    Golden Avocado

    ps: I am unlikely to win any lottery anytime soon
    -- you can't win if you don't play!
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    • wonderful   by  want2bfree     15 y     1,515
      Hello,
      Good to have you on board. Dazzle must have forgot me when she was mentioning the fasters. I am on day 7 and I work also. I have to say it isn't always easy to prepare for work and juice, if fact somtimes I must admit. I will fill alcouple containers with water and throw in some herb tea bags. yes I drink it cool as well as hot. I drink that at work and then juice frsh when I get home. This isn't really a good idea though, you need the extra energy from juice during the day. Today I did manage to bring some noontime beet, carrot, celery, because my past day has been difficult. I guess you gotta do what works for you. You will get alot of support here, so this is the place to be..........Hanna
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    • Juice   by  fxwizard     15 y     1,665
      We usually make up a full batch of juice for the day and just leave them in the canning jars until required...they are fine all day long without refigeration (best kept out of teh light as well) and can last for days if kept cool and not frozen.

      Have also found that just like extreme heat, extreme cold also kills off the live part of the juice and makes it worthless.
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      • Re: Juice   by  golden avocado     15 y     1,714
        Thanks for the info, fxwizard.

        I wondered if making the day's juice the night before would be ok. Of course, I prefer fresh juice, but that is just not an option at this time.

        As for the canning jars, do you have a 'dripless' method to transfer the juice from the jars to glasses or travel bottles? The best method I have come up with so far involves standing in front of the sink and pouring from the canning jar into a funnel. It can get a little messy.

        I never freeze the juice (well, ok, one night I put the canning jar in the freezer and forgot about it. Somehow the jar didn't burst during the night, even though the lid was tightened down) intentionally. I put a little chill (about 20 min.) on the juice because I will be taking most of it to work the next morning and don't want too much enzymatic action going on.

        Susan
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