● Proponents of juice fasting suggest it be done during the warmer months of the year only. Spring is thought to be the best time of the year for juice fasting.
● Seven or more days before the fast, alcohol, nicotine, caffeine, sugar, dairy, wheat, animal meat, fish, and eggs are usually reduced or eliminated from the diet. The diet should consist mainly of organic fruits, vegetables, and beans.

● Between 32 and 64 ounces of juice is usually recommended per day. The juice is sipped
throughout the day. Typical fruits and vegetables include celery, carrot, kale, cabbage, apple, pineapple, cranberry, spinach, beet, and greens. Citrus fruits are often avoided.
● Approximately 6 glasses of room temperature or warm filtered water are often recommended in addition to the juice.
● Organic fruits and vegetables are usually recommended. If organic produce isn’t available,
practitioners suggest peeling the skin off fruits and vegetables or washing vegetables with a non-toxic produce cleaner, usually available at health food stores.
● Freshly juiced fruits and vegetables are preferred, but if unavailable, practitioners suggest buying it from the health food store or juice bar as fresh as possible.
● Green vegetables and sprouts contain the pigment chlorophyll, which juice proponents believe are especially beneficial during a juice fast.
● A combination of fruits and vegetables is recommended.
● Variations on the strict juice fast include eating one meal a day in addition to the juice.
● Take a mineral supplement. Many people prefer liquid mineral supplements. People with heart or kidney disease should not take mineral supplements without consulting a qualified health care provider.
● Certain fruits and vegetables and their parts should not be juiced, such as the pits of peaches, apricots, cherries, and other fruits, apple seeds, citrus peels, carrot and rhubarb tops, tough skins (such as kiwi, pineapple, mangoes), and bananas and avocados.

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