Juicing is a process by which fluid is mechanically separated from plants’ intricate network of fiber. The resulting liquid contains water soluble vitamins, minerals, and phytochemicals, many of which are easily assimilated by our cells, supporting a laundry list of metabolic processes. Nevertheless, consumption of fruits and vegetables are linked to a lower incidence of disease, as concluded by a 2015 study published in the Journal Epidemiology. While consuming 7-10 servings of veggies daily is advised, few Americans meet this criteria. However, since juicing condenses multiple cups of veggies into liquid form, when combined with regular consumption of whole veggies & fruit, consumers can significantly increase their dietary intake of natural foods, helping prevent & potentially reverse disease.