Like many Americans, Candace Reston, hates eating vegetables and fruits. A child of the 1970s, Reston remembers long hours at the dinner table, refusing to eat Brussels sprouts, lima beans, and broccoli, but unable to leave until she cleaned her plate.
"It was always a battle of the wills," Reston, 43, laughs. "My dad wanted me to get those vegetables down, but anything green made me think of aliens or stuff no kids should have to eat. Some nights I was there until 9 or ten o'clock at night."
But what Reston learned later was that the body's need for fresh fruits and vegetables had nothing to do with age and everything to do with proper nutrition. Fortunately for Northwest resident, her own children, ages 14 and 9, have an escape-hatch to eating the recommended daily allowance of vegetables and fruit. Juicing.
Juicing is a process of putting fruits and vegetables—with skins intact—into a machine that extracts the pulp from the produce leaving a fresh, raw liquid packed with most of the vitamins, minerals, and varying amounts of its fiber.
Reston began juicing fresh carrots, ginger and oranges for a quick breakfast treat after receiving a juicer for Christmas a few years ago. She said her children marveled at the taste of fresh juice, but never identified the carrots. She soon worked up to adding juicing spinach and cucumbers and was surprised that the kids actually liked it.
One of those websites Reston's sons visited was Ava the Juice Doctor. Ava Hall, 43, a Bowie, Md., resident said she got her name from a friend who used her fresh juices to aid her chemotherapy sessions. The name stuck.