Their studies show that juice can provide all the basics of human nutrition, including carbohydrates, proteins, fats, vitamins, and minerals.

Juicing adds to the benefits of fruits and vegetables.  Because juicing removes fiber, the important nutrients and phytochemicals found in plants are absorbed more easily by our bodies--sometimes within minutes--without too much effort on the part of the digestive system.  As well, more of the nutrients are absorbed; fiber is not present to escort some of them out of the body.

How healthy is juicing?  According to the U. S. Department of Agriculture, three raw carrots (216 g, or a little less than one-half pound) contain about 2 g of protein, 21 g of carbohydrates, 60 mg of calcium, 1 mg of iron, 696 mg of potassium, 60,000 International Units (IU) of vitamin A in the form of beta carotene, 19 mg of vitamin C, 30 mcg of folate, and traces of many more vitamins and minerals.

Fresh fruit and vegetable juices are also rich in enzymes.  Enzymes spark the hundreds of thousands of chemical reactions that occur throughout the body; enzymes are essential for the digestion and absorption of food, for the conversion of foodstuffs into body tissue, and for the production of energy at the cellular level.  In fact, enzymes are essential for most of the building and rebuilding that goes on in the body every day.  When foods are cooked, enzymes can be destroyed;  that is why raw foods and juices are so important to us.  They provide us with an excellent source of all-important enzymes.

Nutritional researchers have concluded that there are three juices that form the core of any effective juice program: a green vegetable juice, a carrot juice, and a beet juice.  Combined, these three juices provide a simple way to add natural, healthy nutrients to your diet.  This is the ^AIMGarden Trio^TM .