The Healing Properties of Juice

[Guest guest]

Donna wrote:

 

" You mentioned earlier not to listen to marketing BS. This is

clearly a biased opinion - even if it is correct. Dr. Howell (and/or

family and associates) sell supplements - how is that not biased

marketing BS? "

 

I think 50 years of pioneering work in this field qualifies him as an

authority!

 

For those who might be interested in the history and importance of Food

Enzyme, here is an article based on the life long research and findings

of one of its most important contributors, the late Dr. Edward Howell!

 

http://www.westonaprice.org/nutritiongreats/howell.html

 

 

Edward Howell, MD

 

*By Sally Fallon and Marg G. Enig, PhD

<http://www.westonaprice.org/nutritiongreats/howell.html#author>*

 

An important branch of twentieth-century nutritional research, running

parallel to and equal in significance to the discovery of vitamins and

minerals, has been the discovery of enzymes and their function. Enzymes

are complex proteins that act as catalysts in almost every biochemical

process that takes place in the body. Their activity depends on the

presence of adequate vitamins and minerals, particularly magnesium. Many

enzymes incorporate a single molecule of a trace mineral---such as

manganese, copper, iron or zinc-without which the enzyme cannot

function. In the 1930's, when enzymes first came to the attention of

biochemists, some 80 were identified; today, over 5,000 have been

discovered.

 

Enzymes fall into one of three major classifications. The largest is the

metabolic enzymes, which play a role in all bodily processes including

breathing, talking, moving, thinking, behavior and maintenance of the

immune system. A subset of these metabolic enzymes acts to neutralize

poisons and carcinogens, such as pollutants, DDT and tobacco smoke,

changing them into less toxic forms, which the body can then eliminate.

The second category is the digestive enzymes, of which there are about

22 in number. Most of these are manufactured by the pancreas. They are

secreted by glands in the duodenum (the upper part of the small

intestine) and work to break down the bulk of partially digested food

leaving the stomach.

 

The enzymes we need to consider when planning our diets are the third

category, the food enzymes. These are present in raw foods, and they

initiate the process of digestion in the mouth and stomach. Food enzymes

include proteases for digesting protein, lipases for digesting fats and

amylases for digesting carbohydrates. Amylases in saliva contribute to

the digestion of carbohydrates while they are being chewed, and all

enzymes found in food continue this process while it is mixed and

churned by contractions in the stomach. The glands in the stomach

secrete hydrochloric acid and pepsinogen, which initiate the process of

protein digestion, as well as the intrinsic factor needed for vitamin

B12 absorption; but the various enzymes needed for complete digestion of

our food are not secreted until further down line, in the small

intestine. However, while food is held in the stomach, the enzymes

present in what we have consumed can do their work before this more or

less partially digested mass passes on to the enzyme-rich environment of

the small intestine.

 

Enzyme research has revealed the importance of raw foods in the diet.

The enzymes in raw food help start the process of digestion and reduce

the body's need to produce digestive enzymes. All enzymes are

deactivated at a wet-heat temperature of 118 degrees Fahrenheit and a

dry-heat temperature of about 150 degrees. It is one of those happy

designs of nature that foods and liquids at 117 degrees can be touched

without pain, but liquids over 118 degrees will burn. Thus, we have a

built-in mechanism for determining whether or not the food we are eating

still contains its enzyme content.

 

A diet composed exclusively of cooked food puts a severe strain on the

pancreas, drawing down its reserves, so to speak. If the pancreas is

constantly overstimulated to produce enzymes that ought to be in foods,

the result over time will be inhibited function. Humans eating an

enzyme-poor diet, comprised primarily of cooked food, use up a

tremendous amount of their enzyme potential in the outpouring of

secretions from the pancreas and other digestive organs. The result,

according to the late Dr. Edward Howell, a noted pioneer in the field of

enzyme research, is a shortened life span, illness and lowered

resistance to stress of all types. He points out that humans and animals

on a diet comprised largely of cooked food have enlarged pancreas organs

while other glands and organs, notably the brain, actually shrink in size.

 

Dr. Howell formulated the following Enzyme Nutrition Axiom: The length

of life is inversely proportional to the rate of exhaustion of the

enzyme potential of an organism. The increased use of food enzymes

promotes a decreased rate of exhaustion of the enzyme potential. Another

rule can be expressed as follows: Whole foods give good health;

enzyme-rich foods provide limitless energy.

 

Almost all traditional societies incorporate raw, enzyme-rich foods into

their cuisines- not only vegetable foods but also raw animal proteins

and fats in the form of raw dairy foods, raw fish and raw muscle and

organ meats. These diets also traditionally include a certain amount of

cultured or fermented foods, which have an enzyme content that is

actually enhanced by the fermenting and culturing process. The Eskimo

diet, for example, is composed in large portion of raw fish that has

been allowed to " autolate " or " predigest, " that is, become putrefied or

semirancid; to this predigested food they ascribe their stamina. The

culturing of dairy products, found almost universally among

preindustrialized peoples, enhances the enzyme content of milk, cream,

butter and cheese. Ethnic groups that consume large amounts of cooked

meat usually include fermented vegetables or condiments, such as

sauerkraut and pickled carrots, cucumbers and beets with their meals.

Cultured soybean products from Asia, such as natto and miso, are another

good source of food enzymes if these foods are eaten unheated. Even

after being subjected to heat, fermented foods are more easily

assimilated because they have been predigested by enzymes. In like

manner, cooked meats that have first been well aged or marinated present

less of a strain on the digestive mechanism because of this predigestion.

 

Grains, nuts, legumes and seeds are rich in enzymes, as well as other

nutrients, but they also contain enzyme inhibitors. Unless deactivated,

these enzyme inhibitors can put an even greater strain on the digestive

system than cooked foods. Sprouting, soaking in warm acidic water, sour

leavening, culturing and fermenting-all processes used in traditional

societies-deactivate enzyme inhibitors, thus making nutrients in grains,

nuts and seeds more readily available.

 

Most fruits and vegetables contain few enzymes; exceptional plant foods

noted for high enzyme content include extra virgin olive oil and other

unrefined oils, raw honey, grapes, figs and many tropical fruits

including avocados, dates, bananas, papaya, pineapple, kiwi and mangos.

 

/Nourishing Traditions: The Cookbook that Challenges Politically

Correct Nutrition and the Diet Dictocrats/

by Sally Fallon with Mary G. Enig, PhD

© 1999. .

[Guest guest]

, " Dr. Loretta

Lanphier " <LorettaLanphier wrote:

>>>I would be more concerned about the oxidation that takes place

doing this than the oxidation that occurs at higher rpms, especially

since the whole process of juicing a glass of juice should only take

a few minutes.<<<

 

I believe you may be correct.

 

Thank you for the discussion - I like this forum better when it is

more than just 'articles' to read. I like to hear what other

people 'think' and why they do the things they do. I learn a great

deal more.

 

>>>When I was fighting my cancer I actually used the Juice Man Plus.

As an alternative doctor dealing in natural oncology, my doc wasn't

even concerned with the type of juicer that I used. He was concerned

that I juice several times daily and consume the juice immediately.

<<<

 

Do you still drink a particular recipe? Just out of curiousity.

 

Thanks,

Donna

N. Cali.

[Guest guest]

It seems unlikely that this tidbit about " negative spin " being imparted to the

juice has much validity, and it's even more doubtful that it should determine

our purchase of a vegetable juicer. When I entered my thirties, I went to a

country doctor (Dr. Benesh, in Escondido, Calif.), who was renown for " curing "

cancer, was a naturopath, prescribed a strictly vegetarian diet, and strongly

urged people to use ACME juicers.

 

There are plenty of theories about juicers. Dr. Blaylock tells people to put

their juicers in the refrigerator. I'm nearly 70 at this time, and am still

using my ACME juicer. I bought it used, 25 years ago, for 15 bucks; it's got a

bad crack in the body, and is badly unbalanced, and shimmies and shakes while

I'm making juice. But the juice it makes is comes out cool, and is delilcious;

and I'm sure it has helped me with my health concerns over the decades.

 

jp

-

Jim Clark

Tuesday, March 13, 2007 10:18 AM

Re: The Healing Properties of Juice

 

 

Just a tidbit Gerson used the Champion juicer because he claimed that

centrifugal juicers put a negative spin on the juice. Since he was

wildly successful in his treatment, his opinion is worth considering.

 

 

 

 

 

[Guest guest]

Just one more bit of info if you're buying a juicer. There is a new one on the

marked called the Green Power Hippocrates Juicer. It's claimed to extract more

juice than the green star, be lighter, have a bigger chute... If you're buying a

juicer you might want to check this one out too and if anyone has info on it

please share. I currently have an omega 8005 and the pulp is rather wet so I

want one that will squeeze the most juice for your money.

 

 

 

 

 

 

 

 

 

[Guest guest]

One of my favorite (tasting, although I'm not sure about healthful

value) vegetable drinks is:

tomato

celery

carrot

cucumber

apple

add each in the amount that tastes best to you

 

fruit and vegetable drink:

carrot

apple

orange

[Guest guest]

Is that one found mostly in the UK? That is what I am getting so far.

I also have an Omega, but 8003 and would like to see drier pulp.

 

Dave Hermanson <moonphish wrote:

Just one more bit of info if you're buying a juicer. There is a new

one on the marked called the Green Power Hippocrates Juicer. It's claimed to

extract more juice than the green star, be lighter, have a bigger chute... If

you're buying a juicer you might want to check this one out too and if anyone

has info on it please share. I currently have an omega 8005 and the pulp is

rather wet so I want one that will squeeze the most juice for your money.

[Guest guest]

Unless your Omega is noticeably producing a very wet pulp, and that's the only

problem you have with the machine, I'd say you're doing fine; and I believe it

cost you about 100 dollars less. If you compute how long it would take for the

difference in the amount of juice you get from the Green machine to equal the

$100 you saved with the Omega, I think you'll probably forget about the small

deficit in juice.

jp

[Guest guest]

Yes, the Green Power Hippocrates Juicer I'm seeing sold a lot in the UK but is

available here too. I think it's make by the green star people but I need to

find out more.

 

 

[Guest guest]

The Healing Properties of Juice

 

Juice therapy follows a system of cleansing and restoration, and

uses fresh juices to provide a nutritional foundation for the body's

curative processes. Fresh juices play an important role with virtually any

regime to cleanse the body and restore vitality.

 

With juice therapy, nutrients are supplied in a concentrated, raw,

and unprocessed form that is easy to consume and digest, making juice an ideal

companion to fasting and health maintenance regimens.

 

Juicing is the easiest and most efficient method for extracting the

high level of nutrients stored within the individual cells of fruits and

vegetables.

 

When a fruit or vegetable is juiced, the fibrous plant cell wall is

cut open and the juice of the cell, which contains the cell sap, sugars,

starches, proteins, enzymes, and other nutrients, is released.

 

Nutritional Qualities

 

Fresh fruit and vegetable juices are a concentrated source of

energy, and are rich in carbohydrates, vitamins, and minerals. " By

separating the juice from the pulp, you end up with a liquid that contains most

of the nutrients with a much reduced mass, " says Dr. Bailey.

 

" For example,

it takes approximately five pounds of carrots to make one quart of

carrot juice. Although eating five pounds of vegetables two to three

times a day is nearly impossible, most people can easily drink two

to three quarts of juice a day. "

 

Juices with a high content of vitamin C, such as citrus fruits or

cabbage, help the body absorb iron when added to a meal.1 This is

particularly beneficial for the health of children, who often get

inadequate amounts of iron from their diets.

 

Nutrient-rich juices, such as collard and kale, may also be added to

soups and stews or used as a substitute for other liquids in cooking

recipes.

 

Ideally, the juices are added last to minimize heat destruction of

vitamins and enzymes.

Since fruit juices have a high sugar content and ferment rapidly in

the stomach, they should be diluted with water 1:1.

People with diabetes or hypoglycemia should be sure to only drink

fruit juices with food.

 

Tomato and orange juices are not recommended as they are highly

acidic and tend to upset the body's natural pH (acid-base) balance.

 

Vegetable juices are used extensively in fasting and as nutritional

supplements because of their high vitamin and mineral content. Fruit

juices, however, provide a quicker pick-me-up as they are

immediately absorbed.

 

Fruit juices also remain stable for a longer period of time

and " travel " better than vegetable juices, which oxidize quickly, breaking down

the protective enzymes and vitamins. It is always preferable to juice

fresh, organic fruits and vegetables oneself just prior to drinking in order to

maximize nutritional value. If this isn't possible, juices should be purchased

from a health food store the same day that they are made.

 

 

Nutrients Found in Juices

Nutrient -Juice

 

Beta-carotene

Carrot, cantaloupe, papaya

 

Folic acid

Orange, kale, broccoli

 

Vitamin B6

Kale, spinach, turnip greens

 

Vitamin C

Peppers, citrus fruit, cabbage

 

Vitamin E

Asparagus, spinach

 

Vitamin K

Broccoli, collard, kale

 

Calcium

Kale, collard greens, bok choy

 

Chromium

Apple, cabbage, sweet peppers

 

Manganese

Brussels sprouts, cabbage, turnip greens

 

Potassium

Celery, cantaloupe, tomato

 

Selenium

Apple, turnip, garlic

 

Zinc

Carrot, ginger, green peas

 

 

Medicinal Qualities:

 

Many fruits and vegetables have scientifically proven medicinal

qualities. So far, scientific studies have documented only the

medicinal effects of fruit juices, with very little research applied to

vegetable juices.

Cherie Calbom, M.S., C.N., a nutritionist from Seattle, Washington,

and co-author of Juicing For Life, recommends the following juice

remedies:

 

Apple: Apples are rich in sorbitol, a form of natural sugar and a

gentle laxative.

 

Apple, grape, and blueberry: These fruits are a source of

polyphenols (an antioxidant). In laboratory tests, polyphenols have been shown

to kill viruses.2

 

Beet: Beet greens are rich in magnesium, beta-carotene, vitamin C,

and vitamin E. Beetroot is rich in potassium, folic acid, and the

antioxidant glutathione. Beet juice is valued for its vitamin,

mineral, and nutrient content. Due to its strong taste, it should be mixed with

other juices.

 

Blueberry and cranberry: When consumed on a regular basis, these

juices can help prevent recurrent candida and urinary tract infections.3

 

Cabbage: Cabbage juice is famous for its ulcer-healing capabilities.

 

Cantaloupe: Cantaloupe has a blood-thinning effect that can help

prevent heart attacks and strokes.

 

Carrot: Carrot juice is an excellent source of beta-carotene,

potassium, trace minerals, and anticancer nutrients including phthalide and

glutathione (antioxidants).

 

Yellowish coloration of the skin may occur when large amounts are

consumed. This coloration is harmless, and will fade when

consumption is reduced.

 

 

Celery: Celery juice contains the anticancer nutrients phthalide and

polyacetylene (antioxidants). It is rich in potassium and sodium and

helps lower blood pressure.

 

Celery juice can be diluted with water and used as a sports drink to

replace fluid and mineral loss due to sweating. It contains the same

ulcer-healing factors found in cabbage juice.

Celery juice is beneficial for lowering high blood pressure.

 

Cherry: A traditional remedy for the pain of gout.

 

Garlic: This herb is a treasure house of healing compounds. It acts

as a natural antibiotic and blood thinner.

 

 

Ginger: The root of the ginger plant has anti-inflammatory

properties and will also protect the stomach from irritation caused by

nonsteroidal anti-inflammatory drugs.

 

Migraines and motion sickness can also be relieved by ginger juice.8

A small amount goes a long way; use only one-quarter- to one-half-inch slice per

drink.

 

 

Lemon: Lemon juice is a traditional appetite stimulant. Place one or

two tablespoons of fresh, unsweetened lemon juice in a glass of water and drink

half an hour before meals. This remedy stimulates the flow of saliva and

digestive juices.

 

Pineapple: The raw juice of this plant contains the enzyme

bromelain.

 

Bromelain has been shown to have gentle anti-inflammatory properties.

 

Swish the raw juice around the site of a tooth extraction to reduce

swelling or eat a frozen pineapple juice pop to soothe a sore

throat.

 

Fresh pineapple can be useful for alleviating post surgical pain.

 

 

Fruit juice: A glass of fruit juice (lemon juice excepted) one hour

before dinner will act as a natural appetite suppressant due to the

natural sugar in the juice.

 

 

Juices as Preventive Agents

 

" Certain substances found in fruits and vegetables can prevent

carcinogens from reaching and " reacting " with the body's tissues. "

 

The qualities listed below are found in specific juices and can be

useful when dealing with cancer and other degenerative diseases.

 

The information on the nutritional qualities of juices is intended

to supplement, not replace, the advice of a trained health

professional. If you know or suspect that you have a health problem, consult

your

naturopathic doctor.

 

 

Anticarcinogenic: Certain substances found in fruits and vegetables

can prevent carcinogens from reaching and reacting with the body's

tissues.

 

These substances, dubbed " anutrients, " are found in cabbage, kale,

broccoli, cauliflower, garlic, onions, leeks, shallots, oranges,

grapefruit, and lemons.

 

Anutrients act as blocking agents to prevent carcinogens from

reaching

or reacting with tissues, and work by creating a barrier between the

carcinogen and its target.

 

Suppressive: Certain nutrients act as agents to suppress the

development

of cancer in a cell already exposed to a carcinogen.

 

These include D-limonene (an antioxidant), found in oranges; vitamin

A,

found in carotene-rich fruits and vegetables; calcium, found in

leafy

greens; and antioxidant nutrients (beta-carotene, vitamin C, vitamin

E,

and selenium), found in orange and green fruits and vegetables.12

 

Growth Retarding: Cells that exhibit a marked increase in their rate

of

division after exposure to certain chemicals are more susceptible to

cancer-causing agents.

 

Phthalides and polyacetylenes, compounds found in carrots, celery,

and

parsley, act indirectly to decrease cell duplication rates by

regulating

prostaglandin E-2 (hormone-like fatty acids) production.

 

Other compounds found in garlic and onions also modulate

prostaglandin

synthesis, which regulates white blood cells in the body's immune

system.13

 

 

Detoxifying: Although the liver is capable of detoxifying some

carcinogens, a large number of enzymes essential to the

detoxification

process require riboflavin and pyridoxine (vitamin B6) as co-

factors.

A deficiency of these B vitamins can slow down detoxification.14

Also,

unidentified anutrients found in the cabbage family may detoxify

estrogens (female hormones) in the human body, making them less

likely

to promote breast cancer.

 

Detoxification Therapy, Environmental Medicine, Fasting

 

References

 

1. Siegenberg, D.; et al. " Ascorbic Acid Prevents the Dose-Dependent

Inhibitory Effects of Polyphenols and Phytates on Nonheme-Iron

Absorption. " American Journal of Clinical Nutrition 53 (Feb, 1991):

537-541.

 

2. Carper, J. The Food Pharmacy: Dramatic New Evidence that Food is

Your

Best Medicine. New York: Bantam, 1988.

 

3. Ofek, I.; et al. " Anti-Escherichia Coli Adhesin Activity of

Cranberry

and Blueberry Juices. " New England Journal of Medicine 324 (May,

1991):

1599.

 

4. Cheney, G. " Anti-Peptic Ulcer Dietary Factor (Vitamin U) in

Treatment

of Peptic Ulcer. " Journal of the American Dietetic Association 26

(Sep,

1950): 668-672.

 

5. Altman, R.; et al. " Identification of Platelet Inhibitor Present

in

the Melon (Cucurbitacea Cucumis Melo). " Thrombosis and Haemostatis

53

no. 3 (Jun, 1985): 312-313.

 

6. Adetumbi, M. A.; and Lau, B. H. " Allium Sativum (Garlic): A

Natural

Antibiotic. " Medical Hypothesis 12 no. 3 (Nov, 1983): 227-237.

Lau, B. H. " Anticoagulant and Lipid Regulating Effects of Garlic

(Allium

Sativum). " In New Protective Roles for Selected Nutrients, eds. G.

A.

Spiller and J. Scala. New York: Alan R. Liss Inc, 1989.

 

7. Srivastava, K. C.; and Mustafa, T. " Ginger (Zingiber Officinale)

and

Rheumatic Disorders. " Medical Hypothesis 29 no. 1 (May, 1989): 25-

28.

Al-Yahya, M. A.; et al. " Gastroprotective Activity of Ginger

Zingiber

Officinale Rosc., in Albino Rats. " American Journal of Chinese

Medicine

17 nos. 1-2 (1989): 51-56.

 

8. Mustafa, T.; and Srivastava, K. C. " Ginger in Migraine Headache. "

Journal of Ethnopharmacology 29 no. 3 (Jul, 1990): 267-273.

Grontved, A.; and Hentzer E. " Vertigo-Reducing Effect of Ginger

Root. "

Journal of Oto-Rhino-Laryngology and Its Related Specialties 48 no.

5

(1986): 282-286.

 

9. Murray, M. T.; and Pizzorno, J. E. Encyclopedia of Natural

Medicine.

Rocklin, CA: Prima Publishing, 1990.

Taussig, S. J. " The Mechanism of the Physiological Action of

Bromelain. "

Medical Hypotheses 6 no. 1 (Jan,1980): 99-104.

 

10. Wattenberg, L. W. " Inhibition of Carcinogenesis by Minor

Anutrient

Constituents of the Diet. " Proceedings of the Nutrition Society 49

no. 2

(Jul, 1990): 173-183.

Beyers, T., M.D.; LaChance, P. A.; and Pierson, H. F. " New

Directions:

The Diet-Cancer Link. " Patient Care 24 (Nov. 30, 1990): 34-48.

Fenwick, G.; Heaney, R. K.; and Mullin, W. J. " Glucosinolates and

Their

Breakdown Products in Food and Food Plants. " Critical Reviews in

Food

Science and Nutrition 18 no. 2 (1983): 123-201.

Wattenberg, L. W. " Inhibition of Neoplasia by Minor Dietary

Constituents. " Cancer Research 43 (1983): 2448S-2453S.

Shills, M. E., M.D. " Nutrition and Diet in Cancer. " In Modern

Nutrition

in Health and Disease, eds. M. E. Shills, M.D. and V. R. Young. 7th

Ed.

Philadelphia: Lea and Febiger, 1988.

Shills, M. E., M.D. " Nutrition and Diet in Cancer. " In Modern

Nutrition

in Health and Disease, eds. M. E. Shills, M.D. and V. R. Young. 7th

Ed.

Philadelphia: Lea and Febiger, 1988.

 

11. Shills, M. E., M.D. " Nutrition and Diet in Cancer. " In Modern

Nutrition in Health and Disease, eds. M. E. Shills, M.D. and V. R.

Young. 7th Ed. Philadelphia: Lea and Febiger, 1988.

 

12. Weisburger, J. H. " Nutritional Approach to Cancer Prevention

with

Emphasis on Vitamins, Antioxidants, and Carotenoids. " American

Journal

of Clinical Nutrition 53 no. 1 (Jan, 1991): 226S-237S.

Wattenberg, L. W. " Inhibition of Carcinogenesis by Minor Anutrient

Constituents of the Diet. " Proceedings of the Nutrition Society 49

no. 2

(Jul, 1990): 173-183.

 

13. Beyers, T.; LaChance, R. A.; and Pierson, H. E. " New Directions:

The

Diet-Cancer Link. " Patient Care 24 (Nov. 30, 1990): 34-48.

 

14. Shills, M. E., M.D. " Nutrition and Diet in Cancer. " In Modern

Nutrition in Health and Disease, eds. M. E. Shills, M.D. and V. R.

Young. 7th Ed. Philadelphia: Lea and Febiger, 1988.

 

15. Wilcox, G.; et al. " Oestrogenic Effects of Plant Foods in

Post-Menopausal Women. " British Medical Journal 301 no. 6757

(Oct,1990):

905-906.

 

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