Juicing For Health
- Juicing for health cleanses our body by removing toxins like heavy metals, pesticides, and herbicides from the blood stream.
- Reduces inflammation and helps prevent chronic autoimmune diseases like Rheumatoid Arthritis, Lupus, and Type II Diabetes.
- Improves digestion by allowing the body to absorb all of the nutrients in the fruits and vegetables usually trapped in indigestible fibers.
- Juicing for health also Regenerates new cells and protects against heart disease, cancer, and other chronic diseases by neutralizing free radicals.
Juicing for health harnesses the living properties of chlorophyll and enzymes.
Enzymes are responsible for every chemical reaction in the body. Each organ and tissue has its own group of enzymes that act as a catalyst for cell division, digestion, immune system functions, brain activity, and so on. Without them, no metabolic activity can occur. They are found in our body and in the food we eat.
Our body produces metabolic and digestive enzymes. Digestive enzymes aid in the process of breaking down food into useable energy, and metabolic enzymes do everything else. We only have a finite amount of enzymes in our body, so adding more with living food by juicing helps us immensely.
Food enzymes are in raw food and they help digest the food for us. Amazingly, there is an ideal amount of enzymes in each type of food to break it down completely. Once you cook food above 118 degrees the enzymes are inactivated (denatured). This shunts the bodies own enzymes to digest the food instead of fighting disease, healing, and growing.
Chlorophyll is a phytochemical that converts sunshine into energy for plants. It’s more concentrated in the darker green vegetables like spinach or kale. Essentially, it’s the life blood of the plant and has been referred to as “liquid sunshine.” You may remember from high school science class that it’s chemical make-up is very similar to human blood. But just in case you need a refresher, here’s an example.
Note: Iron and Magnesium are switched.
Chlorophyll contains immense amounts of antioxidants and enzymes that are only present in raw form. Cooking food inactivates the nutritional qualities. That is why freshly squeezed juice is so much better for you than store-bought juice.
Start Juicing For Health
Most people have an extremely limited diet. They eat the same vegetables their moms used to make! Juicing helps expand your palette of foods. The pressure of cooking and preparing an unknown vegetable is gone. Just buy dark green and colorful veggies from the produce aisle and feed it to your juicer. Drink and enjoy the full benefits of nature.
Some of the healthiest vegetables are listed below, but it’s best to start juicing familiar produce and slowly add the new flavors. I found that fruit like apples, grapes and oranges are great for making it palatable at first. Use a fruit base at first and slowly introduce the veggies later. That way it won’t taste “funny” and you can gradually add more of the unfamiliar foods when juicing for health.
- Lettuce (red is healthier than green)
- Bok Choy
- Mustard Greens (bitter, use sparingly)
- Dandelion Greens
- Collard Greens
- Barley/Wheat Grass
Most experts agree that 6 oz. of juice per day is a good place to start. Always start small when introducing any new food into your diet. Your body may need time to adjust. Once you’re acclamated to it you can increase your intake.
- dilute juice 2:1 with water for children.
Juicing for health can include virtually any fruit or vegetable. But beware of “mushy” textures like bananas and mangos because they will likely clog your juicer.
Those textures are best suited for smoothies.
The National Cancer Institute recommends at least five servings of fruits and vegetables per day to help prevent cancer. –The National Cancer Institute
A diet rich in vegetables and fruits: Lower blood pressure; reduced risk of heart disease, stroke, and probably some cancers.–Harvard University
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