Applicable people:
1, green juice can neutralize the acidity and alkalinity of human body, and food has obvious effect on the acidity and alkalinity of human body fluids;
2. People who have insufficient intake of fresh vegetables every day;
3. People who often eat out and eat fast food;
4. People who have poor sleep, lack of energy and often feel tired;
5. People who need to supplement natural vitamins;
6, osteoporosis and people who need minerals such as calcium and potassium;
7. People with too many toxins in their bodies due to improper diet and living habits;
8. People who are losing weight and need a balanced diet.
Drinking method:
Consumption: General population: 0/-2 bags (3g-6g) per day, and the consumption is adjusted according to the diet; Sub-healthy people: 2-3 bags (6g-9g) a day, and increase the consumption according to the diet and daily life. Use warm and cool boiled water below 50℃ to brew, because many active ingredients contained in the product will reduce the efficacy due to heating, so warm water will help to exert the efficacy.
Extended data:
The material of green juice is not limited to cultivated vegetables, as for wild vegetables, mountain vegetables, leaves and so on. As long as it is non-toxic and rich in high-quality vitamins, minerals and chlorophyll, almost all of it can be made into green juice. At present, Chinese cabbage is popular in many Japanese companies. Japanese green tea? Tomorrow leaves, tender leaves of barley, tender leaves of wheat, mulberry leaves and various green vegetables are made into green juice products, which also shine brilliantly in the health food industry.
Nutritionists found that:
Plant green juice is not only rich in chlorophyll, but also contains more flavonoids than other mature plants, which has health care effect on human body and is suitable for long-term drinking.
At present, with the development of biotechnology, jelly-like green juice has been developed, which is called green juice jelly.
References:
Green juice-Baidu encyclopedia