First of all, what ingredients can enter the juice? The main healthy components of fruit include pectin, cellulose, antioxidant polyphenols, potassium, calcium, vitamin C, carotene, anthocyanins, organic acids and so on.
Squeeze the juice with a "raw material juicer" to remove the residue, then all the cellulose and pectin of the fruit will be discarded, and all the sugar will enter the juice. The advantage of slow juicing is that it will not destroy cells with high-speed rotating leaves, and the contact efficiency with oxygen is very low, which slows down the oxidation speed of vitamin C and polyphenols. This is its advantage, but it does not mean that there is no loss of vitamins at all, nor can it make up for the shortcomings of complete loss of dietary fiber and partial loss of minerals.
1 increases the risk of obesity.
Juice is usually sweet, and no one likes to drink sour juice. The sugar content of apple juice and orange juice is above 8%, and the sugar content of grape juice is 15%-20%, which is twice that of ordinary drinks!
If you drink a cup of pure fruit juice, it can be equivalent to drinking 20-40 grams of sugar, and 40 grams of sugar is equivalent to half a bowl of rice. Even if you drink it outside three meals a day, it is impossible not to get fat. Getting fat means an increase in diabetes and hyperlipidemia.
Lose nutrition
Water-soluble components (such as sugar, potassium and anthocyanins) will penetrate into the juice, while insoluble fibers (such as calcium and iron) and insoluble components will not enter. In addition, the cells of the fruit are intact and oxygen will not enter. Squeezing or knocking will destroy the cell structure and let oxygen in. If you come into direct contact with oxygen, you will lose a lot of nutrients and antioxidants.