Vegetable talk, again? I know, I know. Some of us can barely look at them without gagging, now you have to read about them too?

Yes, yes you do. But I swear, by the end of this article, you'll be more than excited about vegetables and how you can steal all their nutrients without plugging your nose and choking them down.

I know I have said in the past that hiding your veggies in other foods is a great way to consume your necessary intake. If you don't recall, examples were adding them to your egg scramble or loading your sandwiches and burgers, almost like eating a salad with meat and cheese. All these are great, but sometimes us busy folks simply don't have the time to throw a meal together and the rest of us are just plain lazy. I'm guilty of that myself. So I did some research and discovered that juicing is not only fast and efficient, it's pretty dang tasty as well.

I have always been skeptical of juicing vs. eating or even blending your fruits and veggies, assuming that you would be discarding the pulp—the nutrient supply—and also receiving an abundance of sugar. Turns out that is not entirely true.

While you may be tossing the fiber content, you are consuming the water-soluble, fast-absorbing micro-nutrients that are readily available in the juice. The nutrients get into your bloodstream so fast, you get an instant energy boost.

I'm not saying that fiber isn't needed in your diet—it is. But fiber fills you up pretty fast, and humans need to receive more phytochemicals, raw nutrients and minerals than 99 percent of us are currently ingesting.

Juicing makes that possible. While it's nearly impossible to eat five heads of lettuce, four apples and six carrots, you can juice it up and drink it down no problem while still minimizing your calorie intake. Juicing vs. Store-Bought Juices