memyselfi
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Joined: 11 Mar 2008
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 Posted: Mon Apr 28, 2008 8:23 pm Post subject: The Benefits of Juicing… |
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The Benefits of Juicing…
Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its fruits, or vegetables, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice.
Fruits and vegetables provide one more substance that is absolutely essential for good health - water. Water is absolutely essential for good health, yet most people don't consume enough water each day. Plus, many of the fluids we do drink, milk, coffee, tea, soft drinks, alcoholic beverages and artificially flavored drinks each contain substances that require extra water for your body to eliminate. Fruit and vegetable juices are free of these unneeded substances and are full of pure, clean water.
Juicing needs to be first thing in the morning and always on an empty stomach. Vegetable juicing should be the main. Celery, Carrot, Ginger, beetroot are a few excellent vegetables to use.
MAKE SURE YOU USE ORGANIC PRODUCE IF YOU CAN and always wash vegetables thoroughly before juicing.
Below are some examples...
Beets
Famous for their ability to cleanse the blood, beets contain calcium, sulfur, iron, potassium, choline, beta-carotene, and vitamin C. Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells. Beet greens are excellent for salads and juicing. They are high in manganese, an important mineral for brain function. Beet juice is very concentrated. Do not drink it alone. Dilute with a milder juice such as carrot or apple. .
Broccoli
Broccoli is dense in nutrition, full of beta-carotene and an excellent source of fiber. Inexpensive and available all year round. It is full of vitamins B1 and C, and has a generous amount of calcium, sulfur, and potassium. Surprisingly, forty-five percent of calories in broccoli are protein
Cabbage
Cooking cabbage destroys most of its nutritious value and causes gas because of the sulfur. Raw cabbage is an excellent source of beta-carotene, sulfur, vitamin C and the trace mineral selenium. Within cabbage is a delicate amino acid called glutamine. This is excellent for healing stomach disorders, including ulcers. When making cabbage juice, it must be consumed within 60 seconds or this precious amino acid will begin to decay. If straight cabbage juice causes gas, mix with carrot and celery.
Carrots
One 8-oz. glass of carrot juice contains 20,000 mg. of vitamin A. Toxicity can occur when vitamin A is taken in supplement form or in fish oil, but is completely safe in the vegetable form. Vitamin A is an antioxidant that is able to attach to free radicals in the body. Like all root vegetables, they are packed with minerals. Carrots are rich in organic calcium that is invaluable to bones and teeth. Carrots are an excellent source of vitamin C, including most of the B complex, iron, potassium, phosphorus, and sodium. Carrots are easy to digest and cause the liver to release bile and excessive accumulated cholesterol. They also have an alkalizing effect on the blood, soothing the entire nervous system and toning intestinal walls. Carrot juice is the best base for vegetable juice combinations. It is delicious, sweet and readily accepted by children.
Celery
Celery is high in magnesium, iron and chlorophyll, which is an excellent blood builder and is one of the richest sources of organic sodium. Excellent for those who enjoy vigorous workouts, maintaining valuable body fluid and electrolytes.
Celery juice is a superb nerve tonic. Celery juice alone tastes a little bitter and is usually mixed with carrots or apples.
Cucumber
When buying cucumber for juicing, look for non-waxed which allows you to juice the cucumber in its skin. This juice contains 40% potassium, 10% sodium, 7% calcium, 20% phosphorus and 7% choline. It is an excellent source of silicon.
Collards
Per calorie, collards have more calcium than milk. Thirty calories of collards equaling one cup, contains an incredible 218 grams of calcium! It is twice as high in vitamin A as carrots. An excellent source of organic, highly absorbable iron, and high in chlorophyll.
Look for crisp leaves, free from wilting and without spots.
Fennel
If you enjoy the taste of liquorice you will love fennel. This unusual vegetable looks like a fat celery plant with feathers. In fact, it is in the celery family and has much of the same nutritional qualities. Its distinct flavor really spices up a juice. Some have found fennel juice good for relieving migraine headaches and overcoming night blindness.
Look for a white, solid bulb with healthy leaves. Will keep in the refrigerator for one week.
Garlic
There are entire books written about the curative abilities of garlic. Research suggests that it reduces blood pressure, helps with the problem of blood clotting, lowers cholesterol, boosts the immune system and encourages recovery in heart attack victims. Garlic's famous smell comes from allicin, which inhibits bacterial growth and fungus. It also helps with an overgrowth of yeast in the body and is used in treating candida. Therefore, do not use odorless garlic pills. If they don't smell, they don’t work.
Garlic increases the flow of digestive enzymes and encourages detoxification through the skin. Despite the odor, garlic is good for you. Throwing a clove of garlic in your vegetable juice every day will be excellent for your health; nonetheless, it may reduce your social life. One clove in the juicer is enough.
Ginger Root
If you feel a cold coming on, or if you have a bout of laryngitis, juicing a small piece of gingerroot with your carrots is a perfect solution. Great for making ginger tea or spicing up herbal tea. For ginger tea, throw slices in boiling water to taste.
Kale
Has a similar nutritional quality to its close relative the cabbage. Kale is an excellent source of calcium. Look for solid, deep green leaves..
Lettuce
Iceberg lettuce or head lettuce is useless. You might as well drink a glass of water for the same amount of nutritional value. Conversely, the leaves of romaine, Boston, Bibb or any leaf lettuce dark green in color will be rich in chlorophyll. Good source of sulfur, chlorine, silicon, B complex, all contributing to hair growth, healthy skin. Lettuce is a wonderful addition to any vegetable juice. Adding any green, leafy vegetable to juice will add chlorophyll, which immediately enters the bloodstream.
Leaves should be crisp with no dark spots. The darker green, the better.
Onions
Onion is in the garlic family and has many of the same therapeutic properties. Their strong flavor is attributed to a natural oil that strengthens the nervous system and encourages the growth of healthy bacteria. Large, Spanish onions are sweeter and milder in flavor, making them better for juicing.
Sliced onion added to a juice mixture is excellent in helping to loosen and rid the body of excess mucus.
Look for firm onions with dry, papery skins
Parsley
Ancient civilizations have used parsley in medications, on wounds, poultices, boils, cysts and to draw the pus out of an infected cut. Parsley is one of the highest sources of life-giving chlorophyll, which acts like iron to oxidize the blood. Chlorophyll will help neutralize the strong odor of garlic and is used in chewing gum to sweeten breath. It is a cleanser of the kidneys, liver, and urinary tract. Parsley is effective for upset stomachs by stimulating digestive enzymes. Excellent for the colon by encouraging the peristaltic wave in the intestines.
Parsley juice added to vegetable juices will enter directly into the bloodstream, immediately impacting your body.
Flat and curly parsley has the same nutritional value. Look for healthy, dark green leaves. Parsley can be grown inside and outside the house. Always add parsley with other hard veggies like carrot so it will not affect the juicer. Parsley alone can be hard on a juicer.
Peppers
Peppers can come in many different colors. The most common is the green pepper, an unripe red pepper. Red peppers are more expensive but sweeter and higher in vitamin C. Great for the skin and swelling due to arthritis because of the high silicon content. They are an excellent addition to any vegetable juice. Juice seeds, stem and all. Look for smooth, firm, non-waxed peppers.
Radishes
Radish added to vegetable juice will help clear sinus cavities and calm a sore throat.
Spinach
Never cook spinach. Oxalic acid is destroyed when heat transforms it into oxalic acid crystals that are harmful to the kidneys. It also binds to iron, making it unabsorbable. Spinach is important due to its chlorophyll content, and also supplies an abundance of nutrients such as oxalic acid, beneficial in the cleansing and healing of the intestinal tract. Spinach juice, mixed with other vegetable juices, turns the mixture brown. Although it may look unsightly, it is a beautiful sight to the cells of the body.
Finding good spinach can sometimes be difficult. Look for crisp, dark green leaves. Rinse spinach well, removing sand and grit.
Sweet Potato (Yam)
The darker the color, the higher in vitamin content. Sweet potatoes are one of the greatest sources of beta-carotene. They are plenteous in vitamin C, potassium, carbohydrates, calcium and a good source of fiber. History has shown that people can live exclusively on sweet potatoes and remain healthy and strong. Carrot and sweet potato juice is tasty and outstanding for complexion. Yam can be added to any fruit juice, giving the juice a smooth, milkshake-like taste.
Look for firm, not too large yams that are tapered at both ends. Skin should be smooth without brown spots.
Tomato
Tomatoes may feel a little strange in this list because they are in fact, a fruit. But we assumed anyone looking for tomatoes would go to the Vegetable Section, so here they are.
Providing tomatoes are vine-ripened, they are a high source of vitamin C. One tomato is equal to more than 50% of the recommended daily allowance. Good source of organic sodium phosphorus, calcium, potassium, magnesium, malic and oxalic acid and sulfur.
The problem is that most tomatoes found in the supermarkets during the off season have a very poor quality, taste and vitamin C content. Vine-ripened tomatoes may cost you a little more because of the difficulty in shipping, but it is well worth the money in nutritional value.
Grow your own succulent, sweet tomatoes. Even if you live in an apartment, there are hybrids that have been created especially for growing in pots.
Tomato juice has a wonderful taste that is quite different from store-bought juice, which is boiled and stored in cans/bottles for months. The health-giving acids in tomatoes are beneficial to the body unless heated or canned.
Look for bright red, soft, sweet smelling tomatoes. They ought to be plump, heavy and filled with juice. Always buy from your local farmer, when in season. Do not juice green tomatoes that may irritate the kidneys. |
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I need some sujestions on how to get him to eat, the only thing he has eaten since last week is milkshakes, what can i add to them for the extra nutrition. I feel like I am nagging him to eat but i am very concerned He doesnt go to the Dr. until mid next week and last week had surgical biopsy for Head and neck cancer. He hasn't started any treatments yet. I know he needs to keep his strenth up but don't know how to help him, if he sits up for very long he has so much pressure in his face and head he can hardly stan it. Thank you.
