Since I'm on the subject and vibe of juicing, I felt like I needed to do a recap for my newer followers. You can read my other posts on my experiences with fresh juices here and here. You can also check out my interesting experience with beets juice here.
Here are a few experts weighing in on juicing:
According to Dr. Bernard Jensen:
Fresh fruit and veggie juices contain a broad array of vitamins, minerals, enzymes and various co-factors that both enhance and complement individual nutrients, so your body gets the most good from them. Because juices are assimilated with very little effort on the part of the digestive system, their nutrients have a health-building impact at a relatively low cost in energy.
By adding fresh juices to a balanced food regimen, you will help accelerate and enhance the process of restoring nutrients to chemically-starved tissues. It is on these very tissues that disease and illness thrive. In terms of prevention, the importance of juice cannot be overstressed.
According to Stephen Blauer:
Because of their nutritional excellence, juices may prevent diet-related illnesses. A growing body of research reveals that juice may even cure a variety of illnesses and conditions, as well. For instance, cabbage juice contains vitamin U, which has been shown to heal peptic ulcers; while fresh apple and prune juices are excellent laxatives. Green juices contain enzymes that foster weight loss by stimulating the metabolic system. Alfalfa sprout juice supplies vitamin K, a blood coagulant important to the health of pregnant women. Watermelon and cucumber juices have a safe, natural diuretic action. Studies done by the National Academy of Sciences conclude that the pro-vitamin A content of orange, yellow and green vegetable juices may help prevent some forms of cancer.
According to Natalia Rose:
Since the life force of freshly juiced produce peaks the moment it is made, try not to leave it too long before drinking. If you’d like it to keep, you may freeze it. When juicing, use organic fruits and vegetables whenever possible. It is more important to use organic vegetable for juicing than for other recipes, as juicing requires a much larger quantity of produce.
My Juice Du Jour
1 head of romaine lettuce
Several leaves of kale
1 stalk of fennel
1 Granny Smith apple
All wonderfully juiced in my Breville. I never knew how well my juicer would actually juice leafy greens until I put it to work. I am so pleased with the delicious results. This is another just that I just put together. As a natural sweetener, I knew the apple would make it more palatable to my tastes. I think the lemon assists in this also.
And here's a listing of the goodness that these simple, organic and all-natural ingredients bring.
Benefits of Romaine- It is an excellent source of calcium, chlorophyll, iron, magnesium, potassium, silicon, and vitamins A and E. Rebuilds hemoglobin in the blood. Adds shine, thickness, and health to the hair and skin. It does more to promote hair growth than hair dressings or scalp treatments because it stimulates growth by sending vital nutrients to the roots of the hairs. Its silicon content also promotes flexibility of the muscles and joints.
Conditions it responds to are anemia, constipation, hair loss, insomnia, liver disorders, nervous disorders & weight loss.
Benefits of kale- As a member of the cabbage family, its exceptionally high in calcium, chlorophyll, and vitamin A. The mixture of nutrients in kale makes its juice especially beneficial to eyesight, bones, teeth, blood, and lymph glands. It’s high chlorophyll content helps increase the oxygen and red cell content of the blood, improving circulation and cell respiration. Kale contains as much usable calcium as milk, ounce for ounce. Without the fat or cholesterol.
Conditions it responds to are anemia, asthma, arthritis, cancer, circulatory weakness, diabetes, eye disorders, hair loss, hay fever, impotence, liver disorders, pregnancy & delivery, pyorrhea, skin disorders, ulcers and weight loss.
Benefits of fennel- Nutritionally, fennel is similar to celery because it is rich in alkaline minerals but is lower in sodium. It is also high in energy-producing sugars. Due to its high calcium and magnesium content, fennel juice is very helpful in relaxing and calming the nerves.
Conditions it responds to are arthritis, bronchitis, gout, kidney troubles, nervous disorders and weight loss.
Benefits of apple- Contains a substantial amount of vitamins A, B-1, B-2, B-6, C, biotin, folic acid, pantothenic acid and a host of minerals. Due to its high mineral content, fresh apple juice is especially good for the health of the skin, hair, and fingernails. It vitamin C content helps prevent colds, flu and intestinal infections. Helps to normalize elimination due to constipation or diarrhea.
Conditions it responds to are arthritis, constipation, gout, indigestion, kidney disorders, liver disorders, rheumatism, and weight loss.
Benefits of lemon- Quite the strong cleanser due to its high citric acid and vitamin C content, its best to mix lemon with water and drink it in moderation. Try it before breakfast as a mild and safe cleanser of the small intestine and stomach. Lemons produce alkaline substances within our body. Its antibacterial, an antioxidant and can be used as a skin astringent.
Conditions it responds to are anemia, blood disorders, colds, constipation, cough, ear disorders, fever, gout, indigestion, infection, liver disorders, mucous membranes, pneumonia, pyorrhea, rheumatism, scurvy, skin disorders, sore throat and weight loss.
Hope this helps.
"The Juicing Book" by Stephen Blauer
"Raw Food Life Force Energy" by Natalia Rose