I have an important warning today for all those people who are poisoning themselves to death by juicing non-organic produce: STOP what you are doing and think for a minute about how juicing really works.
Juicing is an extraction technology that pulls liquids and nutrients out of fresh produce items like apples, carrots, celery and greens. One of the things I've learned as the lab science director of CWC Labs is that most pesticides are water soluble, meaning they are extracted with the juice and stay in the juice until you drink it.
A glass of fresh juice made from non-organic fruits and vegetables is a glass of pesticide juice.
Juicing removes the very plant fibers that can protect you against pesticides and heavy metals
Even worse, consider the fact that juicing, by definition, removes all the plant fibers, leaving behind just the absorbable liquids. Plant fibers actually block toxic pesticides and heavy metals in your digestive tract, capturing them so that your body eliminates them. But when you drink juice without those fibers, you body absorbs the juice -- and everything in it -- far more efficiently and quickly.
Thus, if your fresh juice is filled with pesticide chemicals, you will be rapidly absorbing pesticide chemicals the moment you start drinking the juice.
And yes, pesticide chemicals persist for a very long time. They survive sunlight, harvesting, cleaning and juicing. (And no, you can't "wash off" all the pesticides because they are INSIDE the produce!) They even survive human digestion, which is why pesticides can be easily detected in urine and breast milk.
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