Learn Juicing, A Fundamental Health Tool To Get The Natural Powerful Supplementation Necessary And Complementary In The Cure For Any Type Of Disease.
Natural Supplementation Is A Fundamental Natural Remedy For All Diseases.
Besides vitamins, minerals and enzymes which we all know of, fruits and vegetables (plant-based foods), are loaded with an extraordinary group of disease busting agents called, phytonutrients, also known as phytochemicals, which they produce to protect themselves against a host of environmental threats (ultraviolet radiation, plant-eating parasites). Extraordinarily, phytonutrients -it has been shown in a number of studies, have the power to protect also us human beings against many deadly diseases.
The major classes of phytonutrients are:
Indoles. Found in foods that contain high vitamin C levels. Offer anti-carcinogenic effects, inhibition of free radical activity, aiding in hormonal balance, and enhancing cell nourishment.
Phenols. Resveratrol and isoflavones are phenols. Prevent oxidative damage from free radicals. Protective of the cardiovascular system (lowering blood pressure, clot formation, and vascular inflammation). Reduce the risk for osteoporosis, cancer, and heart disease.
Phytosterols. Found in green and yellow vegetables and aloe vera juice. Block cholesterol absorption.
Strong anti-carcinogens, especially helpful in the prevention of prostate, colon, and breast cancer.
Terpenes. Found in green fruits and vegetables. Strong antioxidants, protect against free radical proliferation and tumor growth.
Beta-carotene is a terpene that reduces the risk of macular degeneration and various cancers including lung, colorectal, breast, uterine and prostate
Thiols. Found in onions, garlic, and cruciferous vegetables. Prevent cancer and cardiovascular disease.
Inhibit the activity of toxins produced by certain bacteria.
There is nothing better and more powerful available in the world than phytonutrients to protect your health. They can help us ward off heart attacks, strokes, high blood pressure, gastrointestinal diseases, cataracts, and a number of cancers.
Some Of The Best Known Phytochemicals:
Lycopene Is the phytochemical pigment in tomatoes that gives them their vivid red color and is one of the most potent antioxidants known.
Antioxidants are scavengers of rogue molecules called free radicals, by-products of the body’s normal metabolic processes, but they can also enter our bodies from environmental sources like tobacco smoke, chemicals, smog, prescription drugs, ultraviolet radiation, and even certain foods we eat. These free radicals induce damages to the cellular structures of our bodies ultimately contributing to the development of cancer, heart disease, cataracts, arthritis, skin wrinkling, and the aging of the body. Because cancer can result from a deficiency of antioxidants, diets rich in tomatoes, which contains lycopene, a powerful antioxidant, have shown it is not surprising in numerous studies general cancer protection properties.
Just by consuming ten or more tomatoes a week reduced their risk of prostate cancer by nearly 50 percent, A Harvard based study found.
Anthocyanins. Another phytochemical with potent antioxidant powers, anthocyanins which gives their dark blue color to the blueberries.
Like lycopene, anthocyanins have potent antioxidant power, but they main effects are visible when it comes to fighting inflammation. Inflammation plays the major role in the development of all diseases, including heart attacks, some cancers, Alzheimer’s, autoimmune disease, and allergic conditions. Consumption of blueberries therefore strenghtens your body against some of the most common and deadliest illnesses. Othe anthocyanins rich foods are cherries, blackberries, and raspberries.
Sulforaphane. is one of the most powerful known anti-cancer phytochemicals. Also a potent antioxidant like lycopene and anthocyanins, it boost the body’s detoxifying enzymes systems which help rid the body of carcinogens and other toxic agents.
the body’s detoxifying enzymes systems are one of the body’s primary defenses against carcinogens protecting from many forms of cancer including those of the breast, lung, and colon
Cruciferous vegetables like broccoli,cabbage, kale, cauliflower, Brussels sprouts, and collards are rich of sulforaphane and will strengthen your cancer-protective enzyme systems.
Because there are thousands of phytochemicals in all fruits and vegetables, and their colours (from the deep blue-purple of blueberries and blackberries, to the bright orange-yellow of tangerines and bell peppers) indicate that each one of them is loaded with a particular type of phytochemical, you have to eat them all to take advantage of as many beneficial compound sas these foods have to offer. Eat of every color (blue, red, green, and yellow) every day. The deeper and richer the color, the more phytochemicals, vitamins, and minerals present in the food.
The more vegetables and fruits you eat the healthier you will be and the faster you will get back your health if you are sick, -even very seriously, as many people have experienced.
If you are a healthy person, the FDA recommendation is that you intake 5-7 (or as many as you can, I say) servings a day of fruits and vegetables. The FDA estimates that it will be enough to provide your body with an adequate amount of phytochemicals to keep you healthy and help prevent diseases. That is already a lot of food to digest.
BUT, if you are sick?, and especially if you are seriously, gravely ill, how much phytochemicals would your body need to help you fight your disease?
It has been proven, in many years of natural cancer fighting protocols, that huge quantities of produce intake would be necessary to provide the body with the adequate quantities of phytochemicals, vitamins, minerals, enzymes necessary to destroy the malignant cells of cancer. The more you can eat the better, BUT because your stomach and digestive system would not be able to handle the required volumes of vegetables, a special system of extracting only the necessary nutrients, has to be utilized.
I am talking of JUICING. A system popularized by a gentleman I had the chance to meet more than 30 years ago when I
bought my first juicer from him in occasion of the presentation of his juicing machine in Greensboro, NC, USA: Mr Jay Kordich (Jay had cured his cancer following Dr. Max Gerson’s protocol of treating terminally ill patients with fresh raw juices and healthy cleansing diets. And Jay began a regimen of large doses of raw carrot/apple juice.
Because 95% of the phytonutrients, minerals, vitamins and enzymes our bodies need are found in the JUICE of raw fruits and vegetables, you would need to eat about 2 lbs of carrots, 10-12 apples, or 8 lbs of spinach to get the same amount of nutrients you receive in just one 16 oz juice drink.
The unpasteurized highly concentrated juice you get from a Juicer has more nutrient, antioxidants and disease fighting compounds than bottle pasteurised juices (who are also loaded with sugars) -or even the whole vegetable itself.
Do not confuse juicers with blenders. When juicing you extract just the nutrients rich liquid the produce contains to drink, leaving behind the pulp. When blending, the whole produce is pulverized together to make a smoothie.
With a juice drink you give your body a shot of highly concentrated nutrients which are instantly absorbed while freeing your body from extra digestion steps to process the nutrients, thus giving it a much-needed rest since the juice gets separated from the fiber.
Take into consideration that you have to juice according to your metabolic Type
There are different types of metabolisms: you can be carnivore, vegetarian and everything in between.
If you have a more vegetarian-type metabolism, pure vegetable juicing will be extremely good for you, and if you are a mixed type, it will also be useful for you to juice.
To make juicing work well for people with a more carnivore-type metabolism, celery, spinach, asparagus, string beans, cauliflower would be recommended, and a small carefully monitored amount of dark deep leafy greens like collards, kale, and dandelion greens can be added. Also, initially limit your serving size of juice to no more than 6 oz., and and drink smaller amounts throughout the day.
Because people of a protein type metabolism need high amounts of fat, a source of raw fat, like raw cream, raw butter, raw eggs, avocado, coconut butter, or freshly ground organic flax or hemp seeds, should be blended into the juice.
Do not restrict your dieting to juicing
Juicing is the only way to stay healthy, you must have always solid foods in your diet. Our digestive system is designed to handle fiber and fiber is important for digestive function and has a multitude of health benefits. So make sure that besides juicing you consume enough quantities of daily proteins, fats and carbohydrates. according to your metabolic needs.
Unless you are undergoing a special fasting or detoxification or disease curing program, it is not recommended to use juicing as a meal replacement. Juicing should be consumed with your meal or as a between meal snack.Juicing should be used in addition to your regular meals not in place of it.
Benefits of Juicing
- Juicing multiplies you absorbtion of all the nutrients from plant foods. Important for people who have have impaired digestion (a result of bad food choices over many years) which limits your body’s ability to absorb all the nutrients from the vegetables.
- Juicing allows you to consume a large amount of vegetables efficiently. Health authorities recommend that we get 6-8 servings of vegetables and fruits a day which can be difficult for some. Juicing is an easy way to guarantee that you will get your daily amount of vegetables.
- Makes it easier to add a wider variety of vegetables in your diet. At meals we tend to eat the same vegetable salads or side dishes every day. Juicing allows you to try basically any types of vegetables available thus benefiting of the inclusion of a larger variety of phytonutrients in your diet as each vegetable offers unique benefits.
- Promote weight loss. While increasing your intake of vitamin C and potassium, while decreasing their overall carbohydrate intake.
- Boost your immune system by supercharging it with concentrated phytochemicals.
- Increase your energy. With an abundance of needed nutrients and its balancing effect on your pH, juicing will make you feel immediately energized since your body will quickly utilize the raw nutrients.
- Support your brain health. According to the Kame Project, drinking juices more than three times per week makes you 76 percent less likely to develop Alzheimer’s disease,
Juicing, to be beneficial has to be GREEN, have a green colour which comes from using green vegetables, NOT fruits. If it contains fruits, it will be too high in calories and sugars. Just adding in the mix one fruit (one apple generally or a kiwi) or a handful of berries is enough to give your juice flavor BUT the bulk of it be from green veggies.
How To Get Used To The GREEN Taste:
- start with vegetables like celery, fennel and cucumber which are mild tasting,
- then include lettuce (red leaf and romaine), endive, escarole, spinach, parsley and cilantro,
- and, when you are more accustomed to the Green taste, add the more bitter vegetables like kale, collard greens, mustard green and dandelion.
To make your juice taste a bit more palatable, especially in the beginning, you can add a piece of whole lemon or lime and fresh ginger to your drinks.
Of course you should choose organic vegetables whenever possible. If you cannot, be aware that some vegetables are more contaminated by pesticides than others.
The vegetables that are the most loaded, from the worst to the less poisoned list, are:
- Collard Greens
Drink as much juice as you like, at least 16 ounces a day is recommended.
What To Do With the Vegetable Pulp
The best thing to do with fiber is to eat it, of course. Because fiber is very important for your body, as you’ve been told many times. Fiber plays an important role in your digestion, it helps create fuel for the good bacteria in your guts so that they can thrive in there.
Generally people put the pulp in a dehydrator and make vegetable crisps which can be dressed in a variety of ways and eaten.
Types Of Juicing Machines.
Nowadays, juicing having become so popular, a number of different types of juicers, from fast-spinning centrifugal juicers to slow-moving masticating juicers can be found on the market. The best machines are the slowest juice extracting ones because the slower the juice is extracted, the more nutrients are preserved. If you are a novice of juicing, consider a mid-priced juicer. The cheap centrifugal juicers break easily, produce low-quality juice, take a long time for cleaning, are very loud and don’t last very long,
Your first juicer could be a single gear juicers, which are relatively fast, easy to clean and certainly less expensive and easier to clean than the better twin gears types. Easiness of cleaning is also an important factor in the decision of the type of juicer because if it cleans fast you are more willing to use it. If you buy a high-quality juicer, the whole cleaning process should only take about 5 minutes. Cleaning has to be done immediately after you juice to prevent any remnants from contaminating the juicer with mold growth.
There Are 4 Types Of Juicing Machines
Centrifugal. Most popular, incorporates high speeds to obtain juice from veggies. The least expensive. Noisy due to
high speeds. Not very good for extracting juice out of veggies like wheatgrass, spinach, lettuce, and other greens. Reliability issues with cheaper models. Worst choice. I would not buy the cheap centrifugal type: too noisy because of the high speed process which can cause excessive oxidation of the juice.
Triturating. Incorporate twin gears to operate at low speeds. Low speeds, generates less foam. High-pressure squeezing breaks open even hard vegetables cell walls to efficiently yield juice. Can be on the expensive side. Triturating juicers are the best but too expensive. Perhaps their many added benefits are not worth the higher cost. But if you have the money go for them.
Wheatgrass. For juicing wheatgrass and other leafy greens. Special for that, less expensive than others that juice all types of vegetables and fruits. Not designed to extract juice from non-leafy vegetables and most fruits. A specialized choice .Valuable for people who all want to do is juice is leafy green veggies and wheatgrass, and will save money by purchasing a juicer designed just for that.
Masticating Juicers. Use a single or double auger to chew up vegetables and fruits. Quieter machines, and create less foam because operate at low speeds. Have a long shelf life. Can juice about anything you might need. Cost more than cut-rate centrifugal juicers.
The best choice. It seems obvious that a multi-purpose masticating type juicer is a machine which does more than the others at a moderately high price so the obvious choice.
Once you have decided the type of juicer, the most important factors you have to consider evaluate the quality of the juicer, are:
Flexibility. Can juice different types of ingredients. First requirement of a good juicer. Unless you’re only interested in juicing wheatgrass and leafy green vegetables, if that is the case look for one designed to effectively juice wheatgrass, spinach, kale, and most other leafy greens.
Easy to use and clean. Second requirement of a good juicer. Look for one with as few pieces as possible and one that ejects the pulp, it will take less time for you to clean up. Also make sure the majority of juicer parts are dishwasher safe as well. But for cheaper wheatgrass juicers that have few parts and can quickly be cleaned by hand, do not bother with a dishwasher safety.
Have an auto-feed mechanism. Third requirement of a good juicer. Will help the process flow more efficiently and you will not need to use a great deal of pressure pushing ingredients into the juicing device so you save prep time . On the other for a wheatgrass juicer, the requirement for an auto-feed mechanism is not a necessity.
Separates the pulp. You don’t want pulp in your juice because to me, it makes it pretty difficult to drink and fills your stomach. So the juicer must be able to eject the pulp into a specific receptacle.
Works with a low speed strong motor – Strong machines operate at a very low rpm (revolutions per minute). So they tend to be very quiet. And if they have a powerful motor, when feeding produce into the juicer, the rpm does not drop and does not cause potential jams and juicer stoppage of weak motors. High-quality wheatgrass juicers don’t use a motor takeing advantage of your energy, so they combine low cost low with excellent job.
The Champion Household Juicer 4000 and the Omega J8oo6 are two of the best horizontal masticating type single auger juicers manufactured in the USA. They come with all of the convenient features described above at a reasonable price.
There are other more and less expensive models. Buy the best you can afford, a commercial type; I have quickly worn out already three or four devices before realizing it is worth investing in a real good item.
Investing in a high-quality juicer is one of the best steps you can take for your health.
This is worth all the money you can spend on it and much more because it can literally save your life. It is the best complement to all the Natural Remedies For All Diseases.
How To Juice.
Of course using only organic vegetables is strongly recommended. Make only as much juice as you can consume at one time because if it isn’t consumed right away, juice will harbor bacteria and cause food poisoning. Exposure of the drink to air, bacteria and other pathogens can not only make you sick but threaten the nutritional value of the juice as well.
Drinking your juice immediately after you make it. Vegetable juice is highly perishable so it’s best to drink all of your juice immediately. However, it is also possible to store it for up to 24 hours if you do it carefully and the loss of nutritional value will be very moderate.
It could be convenient to be able to store your juice, especially if you are juicing as part of a disease treatment which requires taking juices various times a day. In this case as you juice the daily amount of product necessary, proceed like this:
As you process the vegetables, put the juice obtained in glass jars which can be fitted with an airtight lid. Fill the jars to the very top so that there is no space left for air inside the jar. Air in the jar will “oxidize” and damage the juice.
Then immediately store your jars in the fridge and consume it when you are ready but always within 24 hours of juicing.
You might even employ a food vacuum pump to remove most of the oxygen that will damage the juice.
Juicing is one component of most natural Cancer Cures.
I have personally know a Russian man who healed is liver cancer by drinking beet juice for one year.
Until next time.