Spinach with lemon

Try adding an organic lemon (skin and all) to your green juice, along with a knob of ginger. I like 1/4 lemon per cup of juice, but adjust it to your taste.

Another beneficial addition would be fish or flax oil. It is actually not bad, but you can use fresh ground flax seed if you don't like the oily film on your lips.

The lemon rind provides bioflavanoids to complement the Vit C in the lemon. The Vit C helps you absorb iron from the spinach. Adding a tbs of oil to the juice helps absorb the mixed carotenes and vitamin K, which are oil soluble vitamins and need oil in the diet to properly assimilate them.

I use lemon scented cod liver oil in the winter. It offers vitamin D which helps metabolize the calcium, though it isn't for vegetarians.

Final thought. Why spinach exclusively? Spinach is high in oxalic acid -- a key element in kidney stones. It also binds calcium and interferes with its assimilation.

Romaine and red-leaf lettuce, argula, dandelion greens, endive, sprouts, cress, chicory, chickweed, and barley grass are all really good greens that are lower in oxalates than the cruciferous greens.

Happy juicing!