juicing veggies

[acudoc]

How do I count the carbs if I juice veggies and is there any reason that I shouldn't?

[liv]

Re: juicing veggies

It you do not get the fiber the stuff will be more sugary

[mizski]

Re: juicing veggies

How do I count the carbs if I juice veggies and is there any reason that I shouldn't?

Depends on what machine you are using to make veggie juice. A Vitamix pulverizes/grinds up the pulp/seeds/skins so it becomes part of the juice. In that case you would measure and count the veggies raw.

The other type of juicer machine that separates the pulp out isn't really recommended as you are then missing the fiber and the resulting juice would be a concentration of sugars as Liv mentioned. I don't know how you would count carbs for this type of juice.

[atkinsgal08]

Re: juicing veggies

>>is there any reason that I shouldn't>>

DANDR, Ch. 8:

4. Don't drink your vegetables. Juicing removes the fiber, which has the double merit of helping you feel full and maintaining a healthy digestive system. Juices also concentrate the sugars from vegetables, increasing the risk that they'll spike your blood sugar.

[JulieB]

Re: juicing veggies

I think it is important to learn not to drink calories too. They add up really fast and don't keep you feeling full for long. Just my 2cents

[freshlysarah9]

Re: juicing veggies

i would get my own juicer, and use the veggies like spinach and tomatoes and maybe a jalepeno pepper to spice it up, and you can add fiber to it! XD is this ok? its also all about moderation so maybe 6-8 oz would be just enough or something.

[not2late]

Re: juicing veggies

DANDR Chapter 14 Power of Five Section lists Juices as an allowed OWL Food. Specifically it lists 1/4 cup lemon juice, 1/4 cup lime juice, 1/2 cup tomato juice.

But as the others have said, juicing vegetables or fruits has the ability to spike your blood sugar because the pulp (ie fiber) has been removed.

Per the USDA nutrient database, canned tomato juice no salt has 4.6 net carbs per 8 fluid ounces (1/2 cup) and 0.5 grams fiber. Compared to 1 cup of red ripe tomatoes, sliced which as 4.8 net carbs and 2.2 grams fiber.

It's not an ideal food, but it is certainly an allowed food during OWL, per DANDR 2002. If you do choose to juice your foods, it may be better to use an a occasional food rather than a daily or weekly food.

[2big4mysize]

Re: juicing veggies

What are you planning to juice? the fiber in many veggies plays an important role in our digestive tract health and blood sugar control as it makes the sugars in the veggies absorbtion slower as our body digests the plant matter as it traverses our intestinal tract.
Purreeing the veggie might be a better option as that way you get liquid everything.

DANDR Chapter 14 Power of Five Section lists Juices as an allowed OWL Food. Specifically it lists 1/4 cup lemon juice, 1/4 cup lime juice, 1/2 cup tomato juice.

But as the others have said, juicing vegetables or fruits has the ability to spike your blood sugar because the pulp (ie fiber) has been removed.

Per the USDA nutrient database, canned tomato juice no salt has 4.6 net carbs per 8 fluid ounces (1/2 cup) and 0.5 grams fiber. Compared to 1 cup of red ripe tomatoes, sliced which as 4.8 net carbs and 2.2 grams fiber.

It's not an ideal food, but it is certainly an allowed food during OWL, per DANDR 2002. If you do choose to juice your foods, it may be better to use an a occasional food rather than a daily or weekly food.

psst 8 fluid ounces is a cup

[not2late]

Re: juicing veggies

Whoops! Thanks for the typo catch 2Big!

[Elizellen]

Re: juicing veggies

What are you planning to juice? the fiber in many veggies plays an important role in our digestive tract health and blood sugar control as it makes the sugars in the veggies absorbtion slower as our body digests the plant matter as it traverses our intestinal tract.
Purreeing the veggie might be a better option as that way you get liquid everything.

I agree! Pureeing keeps all the nutrients and fibre
Lately I have been having a hard time getting vegetables in as it hurts to stand and cook, so I have dug out my stick blender.
Tonight (between sitting and resting) I sliced a large onion and about 6 ounces of celery and microwaved them with some butter till softened but still with a little bite then added some chopped cooked bacon and zapped for another 1/2 minute to get it all warm.
I removed a bit of it to keep some bigger chunks but blitzed the heck out of the rest with my stick blender then chopped the reserved chunks into 1/4" bits and added them back and mixed it together.
The result was enough pureed veg and bacon to make a hearty soup for 3 meals by adding a fluid ounce of cream and some water to a 1/3rd of it then reheating.
Delicious and about 7 net carbs per serving!