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Thread: Juicing and Carbs page

  1. #1
    Spun's Avatar
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    Juicing and Carbs

    Primal Fuel
    Hi everyone!!!

    In an effort to realize optimal composition, I am limiting my carb intake....duh

    What I would liek to know is does juicing fruits and vegetables remove a significant amount of carbs? I know that the juice can contain alot of sugars/carbs, but what about the "meat" of the fruits and veggies?

    I like juicing to give my guts a break from fibre every now and then. Normally I'll pour a cup of juice and mix in an egg.

    I want to limit my carbs, but do not want them to get too low.....makes me cranky(er).

    What do you guys thnk?

    Spun

  2. #2
    Grumpycakes's Avatar
    Grumpycakes is offline Senior Member
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    As far as I understand, most, if not all, of the carbohydrate in fruit will be in the juice. The leftover dry material is fiber and doesn't count towards net carb intake.
    You lousy kids! Get off my savannah!

  3. #3
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    Quote Originally Posted by Grumpy Caveman View Post
    As far as I understand, most, if not all, of the carbohydrate in fruit will be in the juice. The leftover dry material is fiber and doesn't count towards net carb intake.
    agreed. fruits are sugary. the good thing about the meat of the fruit is that you're getting all the benefits of the fruit and sating your hunger.

  4. #4
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    Be careful that juicing your fruits and vegetables does not increase the glycemic load of your food intake as this raises post-prandial blood sugar.

  5. #5
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    You're taking sugar and concentrating it. I wouldn't juice, personally.

  6. #6
    SteakNchop's Avatar
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    I would only juice cruciferous veggies if I were you. Too many of these can cause problems anyway. Also, think Grok had a jucier?

  7. #7
    Lojasmo's Avatar
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    Eat the veggies, don't drink them.

  8. #8
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    I've got a masticating juicer and it is great. I don't drink the juice now - I mix it back in with the pulp, stir, heat = soup. Dead easy. It much reduces the amount of time I used to cook veg to get it soft enough to puree with a stick blender - it is instant and I can't help feel that most of the nutrients are left completely intact.

    Also, onions, garlic, chilli etc juiced gives me an amazing juice to rub on meat as a marinade. Much easier than chopping chillies - no burning fingers to worry about rubbing eyes later. The pulp can be added to soups or stews for added flavour.

  9. #9
    Adrianag's Avatar
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    If you remove the pulp you increase the carbs.

  10. #10
    Phil-SC's Avatar
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    Don't juice...your lose the fiber and increase the glycimic load, as another person pointed out.

    Eat them in their whole form.

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