I have started taking an interest in juicing some of the vegetables I
like
to cook, in order to increase the 'raw' in my diet.  For example
Jerusalem
Artichoke juice tastes reasonably good (depending on the source) and
has
quite a good effect in terms of well-being.  When I have tried eating
JA
raw I get gas (and it smells!).
I wonder if anyone has any information about the pros and cons of raw
swedes
and their juice.
It tastes a bit astringent to me.  Someone else tried it?

Lynton