They look gorgeous, sometimes they taste so intense that they make you shudder, but what’s the deal with juice shots? Can they really do all that juice champions claim they do?
Juice shots are still trending!
Forget baristas and their specialist coffee roasts and brews: they’re not the only drink speciality in town. Don’t forget the health-kick called juice shots.
Served in tiny shot measurements usually used for more than 35%-proof-alcohol, those little slugs of bright green wheatgrass or crimson beet juice hold 100% good-for-you. But, is it true?
What are they made of?
Normal everyday vegetables and fruits, such as apples, carrots, beetroot, chard, cucumber, and oranges are transformed by a special cold-press process into something lovely, but each specific shot has something extra added for different effects. Exotic vegetables and fruits, such as jicama (Mexican turnip), E3-live (an organic blue-green algae from Klamath Lake in Oregon, USA), or burdock root, just to name a few, are part of the alchemy that’s meant to strengthen your immune system, boost your energy supply, or detox your liver.
Take your shot and your veggies
Like any health trend, the key is balance. Taking the odd ginger-and-beet shot at the start of winter certainly can’t hurt you, but don’t let it stop you from eating actual beetroot – drinking your fruit and vegetables means that you’re missing out on valuable fibre.
It’s important to find out what’s in your shot as certain natural additives in shots may have effects on prescribed medication. An example of this would be: a person on the blood thinning medication Warfarin should avoid juice shots containing dark green leafy vegetables such as kale or Swiss chard.