Dr. Leo Galland Is Answering Your Fresh Juice Questions Can 16 ounces of vegetable juice really help "cleanse" your body of toxins? And which toxins are we talking about? What are "live enzymes," anyway, and should you be ingesting more of them? If you've got gobs of fruit (and the sugar that comes from it) squeezed into your cold-pressed juice, is that ultimately a good thing or a bad thing? What's up with wheatgrass and liquid chlorophyll? Should fresh juice be pasteurized? Can a juice cleanse really make your skin as glowingly radiant as Gwyneth Paltrow's? You want to know. Raw, organic, cold-pressed juice (often made with ingredients like kale, cucumber, ginger, beets, cayenne pepper, maca root and kohlrabi) has become a trend lately, as we explore in this week's Dining section. But with more people experimenting on their own bodies with juice cleanses and full-on juice fasts, how does one separate the myths (ever heard of a liver flush?) from the medical facts? We decided to ask Dr. Leo Galland, a New York internist and the author of the books "Power Healing" and "The Fat Resistance Diet." If you've got questions about juice cleanses - and the nutritional value of fresh juice, in general - post your inquiries here and Dr. Galland will respond to them over the course of the week. Please feel free to continue the conversation below; to see only the questions that Dr. Galland responded to, along with his answers, click on the "NYT Replies" tab.