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how to make amla juice at home
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Nutrition
Question #23377
22 days ago
41

how to make amla juice at home - #23377

Emily

I am really trying to figure out how to make amla juice at home because I’ve read so much about its benefits, but honestly, I feel kinda lost! I had this health scare a couple of months ago — like really low energy and some digestion problems. My doctor suggested more vitamin C, and that’s when I learned about amla and its amazing properties. I guess I thought I could just buy it from the store, but after seeing the prices, I’m like, nah, I need to make this myself. So, I looked online, and there’s a bunch of different ways to do it, but some say to blend the amla with water, and others say to boil it first? I don't even know where to start! Do I need to peel it? How much water to use? And after that, what’s the best way to store it? Can I add other things like ginger or honey, or would that mess it up? I just want to make sure I’m doing it right! I really hope someone can help me figure out how to make amla juice at home without ruining it! I’m super excited, but a lil overwhelmed, you know?

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Doctors’ responses

It sounds like you're on the right track by considering amla, known for its nutritional and health benefits, especially rich in Vitamin C. Making amla juice at home can be an enriching experience, and it's actually quite simple once you get the hang of it. Start with fresh amla fruits, which you can find at many Indian grocery stores. Rinse them thoroughly under cold water to remove any dirt. You don’t necessarily need to peel amla since the skin contains many nutrients; instead, remove the seed by cutting the fruit into small segments. For a basic amla juice, take about 4-5 amlas, chop them into pieces, and blend with roughly 1 cup of water. To enhance aid digestion, you may add a small piece of ginger, but be cautious with the quantity so the spiciness doesn't overpower the juice. Blend until you get a smooth consistency, then strain the mixture using a fine mesh sieve or a muslin cloth to remove the pulp, pressing to extract as much juice as possible. If you prefer a slightly sweeter taste, gently stir in a spoonful of honey after extracting the juice. Honey not only adds sweetness but also balances the sourness and has its own benefits, however, avoid boiling honey as it could deprive it of its nutritional value. Once prepared, store the juice in a sterilized glass container in the fridge, and it should remain fresh for up to a week. Amla juice is quite potent, so drink a small amount each day; about 30-50ml on an empty stomach can be beneficial. Boiling amla before making juice is unnecessary unless you're preparing the juice to be stored for a longer period. The fresh, unboiled version retains more of its natural nutrients. Considering your low energy and digestion issues, incorporating amla juice could be helpful. Ensure to balance it with a diet favoring digestive aid such as warm, cooked food over raw, minimizing kapha (cold, oily, heavy foods) reducing ama (toxins) in your body. You seem ready to embrace this practice, and with consistency, it should positively impact your energy and digestive health!
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