A ‘juicing’ a day keeps the doctor away
Health advocates agree on juicing benefits
While holistic dietary approaches vary, between raw primal, nutrient-dense Weston Price, Paleo, vegetarian and others, nearly every dietary philosophy agrees on the health benefits of vegetable juicing. Some experts advise limiting the use of fruits due to the sugar content, but vegetable juicing is almost universally recommended.
Which expert recommends juicing?
Physician Max Gerson developed his “Gerson therapy” in the 1930s originally to cure himself from debilitating migraines. He later found that his treatment also cured skin tuberculosis, diabetes and cancer. His famous therapy was focused on the consumption of organic vegetable and fruit juices. The current Gerson therapy includes the consumption of up to 13 daily glasses of raw juices using carrots, apples and greens, along with three cooked vegetarian meals.
Dr. Natasha Campbell, author of Gut and Psychology Syndrome, recommends juicing as part of her dietary protocol to heal and detoxify those suffering from a range of illnesses including autism, ADD, depression and schizophrenia.
Authors Jordan Rubin, creator of Garden of Life raw food supplements, and Joseph Brasco, an integrative gastroenterologist, recommend juicing as part of their healing regimen for intestinal diseases. Because the vegetables are broken down, digestion and absorption of the nutrients occur more easily, something critical for someone suffering from digestive health issues.
Renowned neurosurgeon Russell Blaylock recommends consuming vegetable juice but prefers juicing with a blender to optimize the amounts of phytochemicals preserved in the fresh juice. Phytochemicals are nutrients that have disease-preventive properties. There are hundreds of these nutrients in fresh food, primarily fruits and vegetables.
The health benefits
Juicing provides antioxidants, enzymes, vitamins and nutrients. Antioxidants protect the body from cellular damage caused by free radicals. Fresh juicing provides healthy, intact enzymes essential for digestion, plus a powerhouse of vitamins and nutrients.
Tips for juicing
Although large quantities would need to be ingested to cause serious harm, it is advised to avoid apple seeds and rhubarb leaves. Apple seeds contain the poison cyanide, and the leaves of rhubarb are also considered toxic. Both are best avoided. Onions may be juiced and are considered healthy, but small quantities are suggested due to its strong flavor.
For optimal benefits, one should consume juice immediately. If that is not possible, juice should be refrigerated and consumed within 24 hours, as nutrients are lost with time.
Favorite vegetables and fruits used
Carrots are a cornerstone for most juicing recipes. Other vegetables commonly used are greens, including kale and spinach, beets, celery and broccoli. Fruits popular for juicing include oranges and apples, with orange skins removed. Beet leaves and other vegetable leaves can be included.
Many other combinations can be tried, depending on taste preference and goals desired. The most important thing to do is get in the habit of daily, delicious juicing. While an apple a day is still a useful adage, a “juicing a day” can provide an even more powerful punch of daily nutrient density.
Sources for this article include:
Rubin, Jordan; Brasco, Joseph. (2003) Restoring Your Digestive Health. NY, NY; Kensington.
http://www.raw-living-food-success.com
Campbell-Mcbride, Natasha. (2009) Gut and Psychology Syndrome. Amersham, Buckinghamshire: Halston Printing Group.
Blaylock, Russell. November 2011. “Foods That Will Heal You.” The Blaylock Wellness Report. Vol. 8, No. 11.
http://www.phytochemicals.info
Blaylock, Russell L. October 2013. “Government is Coming for Your Supplements-Protect Yourself.” The Blaylock Wellness Report. Vol. 10, No. 10.
A ‘juicing’ a day keeps the doctor away, written by Michelle Goldstein, first published in Natural News on January 9, 2014
