How To Use Juice Pulp

juice pulp
So What About The Juice Pulp?

One of my most frequently asked questions related to juicing is how to use the pulp and if it provides any value. Most juicers probably wonder about this frequently so I decided to add this page to clear up any confusion.

First of all, are there any nutritional benefits in using the leftover pulp? The internet is fairly covered on ways to use it but there’s actually a lot of confusion over the nutritional value left in it. So here I’ve composed some solid answers on what juice pulp is and tips everyone can use to decide for themselves. The choice to waste or use the pulp is ultimately up to you but first consider these facts:

Juicing divides raw food into 2 categories:  Nutrient Rich Juice and a Fiber Rich Pulp.
Juicing removes the fiber (the pulp).  What your left with is a nutritionally packed juice, loaded with live active enzymes, minerals, vitamins and hundreds of disease fighting phytonutrients.
Raw juices provide you with concentrated nutrition and hydration as well.
You get more nutrition in 1 cup of raw juice than in 1 cup of the same fruits and veggies used to make it because it takes more raw food to make the 1 cup of juice.
The whole idea of juicing is getting more of these raw nutrients into our body without fiber working to tell us we’re too full.
Our bodies naturally do the same work as a juicer, it separates the nutrients from the fiber in the digestion process, but as we age, digestion isn’t as efficient and can take longer.
A slow digestion means a slower absorption of much needed nutrients. Studies show we absorb 10% less from our food every 10 years… that’s 50% less absorption by the time we are 50!
This is why raw juicing is so good for us and important as we age because then we can absorb 100% of our foods’ nutrients within minutes, no digesting needed!
The only problem with this is the natural sugars from FRUIT can enter our bloodstream much quicker in juice form without the fiber. This is why we need to use more VEGGIES than fruits when making green juices.
Ever wonder why we get tired or bogged down after eating a big meal? Digestion is the most energy consuming function of the body and can zap our energy levels when we eat too much.
With raw juices, the body can absorb nutrients within 15 minutes because the body doesn’t have to break the food down, which is perfect before and after working out!
Juicing should be PART of a healthy diet. You still have to EAT. What you choose should be rich in Fiber.
We may get trace amounts of fiber from our raw juices but not enough.
DON’T underestimate the power of fiber in your diet! It has the important job of expelling toxins out of the body so make sure your getting enough with a whole foods plants based diet!
Although fiber has little or no caloric value, it does have much needed nutritional value in the body.
Consider what Jay Kordich, the father of juicing, has been saying for over 63 years, It’s the juice from the fibers that feed you!

Other Juicing Tips To Consider…

No juicer can squeeze out 100% of the juice but some types of juices do a better job in getting most of it out, such as the Twin Gear or Triturating juicers.
If your left with a pretty moist pulp, you can either 1) juice it again, or 2) use the pulp in other recipes. Centrifugal juices can leave you with fairly wet pulp, especially when juicing produce that contain a lot of water such as cucumbers, celery, and grapefruit.
You can bulk up other recipes with more fiber by using the pulp but if you do decide, plan ahead and juice the fruits/veggies you plan to use first so that it doesn’t get mixed with the pulp your not using in your recipe.

How To Minimize Pulp From Juicing

Make sure your juice filter is well scrubbed each time you juice.
Slow down and allow all the juice to flow out before adding more in the shoot.
Rotate what you put into the shoot to keep the juicer working more efficiently. Don’t just add in all the carrots, then all the kale, alternate and mix it up.
Juice mushy fruits such as mango, papaya, peaches, coconut, and berries last so as not to clog your filter.
Don’t juice foods low in water content such as prunes, dates, bananas and avocados. Instead, use these fruits in smoothies.
Chop stringy veggies such as kale, collards, chard, and celery into one inch long pieces, especially when using a masticating juicer. Otherwise, the fibers can clog the filter very quickly.
If using a centrifugal or speedy juicer, it may be a good idea to add a cheesecloth to your pulp bin. This allows you to squeeze out any remaining juice from the pulp leaving you with a drier pulp.

What NOT To Juice…

Hold the pits, hard seeds, and stones. If you wouldn’t eat it, you shouldn’t juice it either. Softer seeds from oranges, lemons, watermelon, cantaloupe, and grapes are OK to juice and won’t hurt you or your juicer.
♥ Although safe for your juicer, NEVER juice apples seeds, or carrot and rhubarb greens, their toxic! Other foods you should NOT juice are the peels of mango, papaya, oranges, grapefruit and tangerines. They contain irritants and oils that can cause digestive issues. Lemon and limes are OK juiced whole if organic.

Some Juice Pulp Ideas:

 Make a fully raw dessert!
Add it into smoothies!
Make a salsa and load it up with fiber.
Make and bind better vegetarian burgers.
Make a vegetable stock by boiling pulp with herbs, spices, then strain.
Thicken up soups and stews.
Add some color to vegan cheese dips and sauces.
Bake with it for a fiber rich carrot or zucchini bread.
Dehydrate and use as bread crumbs.
Feed the farm animals!
Mix it in dog food. Just make sure they can eat what’s in the pulp beforehand!
Make a fertilizing compost for your garden plants! Just make sure to bury it into the soil so it can decompose, prevent mold and keep the critters away!

Our Recipes Using Juice Pulp!

Hope these juicing and pulp tips were helpful! 🙂

by Lupita Ronquillo, holistic nutrition writer

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