The Fresh Juice Advantage~
Juicing fresh fruits and vegetables provides numerous nutritional advantages that are extremely important to weight loss.  Fresh juice offers concentrated nutrition that is easily absorbed, a rich supply of protein, carbohydrate, essential fatty acids, vitamins, and minerals.

Diets containing a high percentage of uncooked foods are significantly associated with weight loss, improved blood sugar control, and lower blood pressure.  Researchers seeking to determine why raw-food diets produce these effects have concluded that:

1. A raw-food diet is much more satisfying to the appetite.  Cooking can cause the loss of up to 97% of water-soluble vitamins (A, D, E, and K).  Since uncooked foods such as juices contain more vitamins and other nutrients, they are more satisfying to the body.  If the body is not fed, it feels that it is starving.  The result:  Metabolism will slow down.  This means less fat will be burned.
2. The blood-pressure-lowering effect of raw foods is most likely due to healthier food choices, fiber, and potassium.  However, the effect of cooking the food cannot be ruled out.  When patients are switched from a raw-food diet to a cooked diet (without the content of calories or sodium), there is a rapid increase of blood pressure to prestudy values.
3. A diet in which 60% of the calories ingested come from raw foods reduces stress on the body.  Specifically, the presence of enzymes in raw foods, the reduced allergenicity of raw foods, and the effects of raw foods on our gut-bacteria ecosystem are thought to be much more healthful than the effects of cooked foods.

Juicing helps the body's digestive process and allows for quick absorption of high-quality nutrition.  The result:  increased energy levels.  This is one of the great advantages of achieving weight loss through improved nutrition.  Unlike other plans that leave you feeling tired and lifeless, fresh juices along with sensible eating will provide you with energy:  energy to burn more calories with physical activity.

Juicing Guidelines ~
There are some guidelines that you should try to follow when developing your own recipes.  A general rule of thumb is to let your taste buds be your guide.  They should steer you in the right direction.  For example, it is often recommended that no more than one-fourth of a green juice be composed of greens like parsley, kale, lettuce, wheatgrass, or spinach.  Your taste buds should tell you that too strong a green drink doesn't taste all that good; it should be mixed with carrots or apples.

The most important guideline is to enjoy yourself.  It's fun to experiment and find a combination that is unusually delicious.  I had that experience a few years ago when I invented the Better Red than Dead recipe.  It contains carrots, beets, and sweet potatoes.  Yes, sweet potatoes - and it is delicious.

Sometimes you may discover a new juice that you don't like.  This is great, too.  Why?  Because it shows you are willing to at least try something new.  I have made some juices that I won't make again, but at least I tried.

Many people say you should not mix fruits and vetables, but there is little (if any) scientific information to support this contention.  The belief is based more on philosophy than physiology.  Nonetheless, some people do seem to have difficulty with combined fruits and vegetables, complaining of gassy discomfort.  If you are one of these people, you should avoid mixing fruits and vegetables together.  The exception to this rule appear to be carrots and apples, as these foods seem to mix well with either a fruit or a vegetable.  Again, let your taste buds be your guide.

It is best to drink the juice as soon as it is made.  This offers the greatest possible benefit.  However, if this is not possible, store the juice in an airtight container in the refrigerator or in a thermos.  You should store the juice for no longer than 12 hours at the absolute maximum.  The fresher the juice, the better it is for you.

Thanks to~
The Complete Book of Juicing: Your Delicious Guide to Youthful Vitality
by Michael T. Murray, N.D., Jay Kordich, pg. 276-277, 182-183.