Green Vegetable Juicing



To further infuse nutrients to stimulate cartilage regeneration, drink juiced kale, red chard and cilantro twice a week.  Use celery or cucumber as the base and juice two, large leaves of chard or kale and a bunch of cilantro and broccoli sprouts; add half an apple for taste.

Masticating juicers are considered superior to centrifugal ones as they preserve the juice enzyme structure better (less breakage of enzymes during juicing).

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