ONCE THE PRESERVE of trendy sipsters and ladies who lunge, green juices have cemented their place in the mainstream with an entire industry built on the promise of a liquid cure-all. And while it's true that you can get a bunch of your RDIs from juice, it takes more than popping a bottle or two to rack them up. Though coldpressing preserves more nutrients than other juicing methods, it still removes the all-important fibre, which you require in order to put a cap on blood-sugar spikes (the bit you should be worried about). Fibre is what stops your liver from turning that sugar into fat - and where there is fruit there will always be sugar. However, you can soften the comedown by combining your drink with low-GI, high-protein foods to slow digestion, says nutritionist Oliver Barnett. A chaser of raw nuts, hard-boiled eggs or cheese will take the heat off your liver. Alternatively, opting for flaxseeds as an extra ingredient when you're at the juice bar will work too. When it comes to juicing, eating is most definitely not cheating.
SKIP super fruits- Most health claims strapped to exotic fruit drinks don’t hold water. Its likely that rare ingredients will be cut with cheaper juice like apple.
SIP green- As with most things, green is good. Veg gives you a hit of energy- boosting chlorophyll. Try spilcing them with spinach for an extra pump of iron.
SKIP shot bought- On average, supermarket juices contain a third of the fresh produce that a similar drink from a juice bar will. Its worth spending that extra few dollars.