Tomato juice is probably the most used juice. Fresh tomato juice is the most effective, producing alkali reactions when digested. But this is also only when consumed without starch or sugar, and if consumed in combination, an oxidative reaction occurs.

Tomatoes contain a substantive amount of citrus acid, malic acid, and a little bit of oxalic acid. When the acid is organic, it is necessary and good for all metabolic processes. But if the tomato is boiled or cooked, the acid becomes inorganic and harmful to the body. Fresh tomato juice contains sodium, calcium, potassium and magnesium. There are many types of tomatoes, but if it’s fresh, any type can be made in to a juice.