vegetable juicing

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Vegetable juicing JoAnn Guest May 16, 2005 11:58

PDT

http://www.healingdaily.com/juicing-for-health.htm

 

Vegetable juicing may be one of the keys to good

health as it is an

important source of raw food. Each of us needs raw

foods every day, and

juicing is an excellent technique to assure you

receive large

quantities

of such raw foods.

 

Fruit juicing is certainly beneficial, but it has one

disadvantage over

vegetable juicing: fruit juice tends to increase

insulin levels when

consumed.

 

 

Vegetable juice does not raise insulin levels, like

fruit juice. The

only exception would be carrot or beet juice (and most

underground

vegetables) which function similarly to fruit juice.

Why should I juice vegetables rather than eat them?

 

I was first introduced to juicing by the popular

motivational speaker

Tony Robbins. Tony Robbins has helped me make marked

improvements in

not

only my health but other aspects of my life as well. I

highly recommend

his life-changing programs.

 

Many of us have relatively compromised intestines as a

result of less

than optimal food choices over many years. This limits

your body's

ability to absorb all the nutrients from the

vegetables. Also,

vegetable

juicing allows you to eat more of the vegetables than

you would

normally

otherwise. By incorporating the juice into your eating

plan you will

easily be able to reach the one pound of raw

vegetables per fifty

pounds

of body weight that you should eat every day.

 

What do I do with the leftover pulp when vegetable

juicing?

Ideally it would be best to mix it in with the juice

and consume it.

One

of the main values of juicing is that it " pre-digests "

the food so you

can absorb all the nutrients. There is some benefit to

the fiber though

as it serves as fertilizer for the good bacteria in

the colon.

 

 

Can I make my vegetable juice in the morning and drink

it later in the

day?

Preferably not. Vegetable juice is one of the most

perishable foods

there is. Ideally it would be best to drink all of

your juice

immediately. However, if you are careful you can store

your vegetable

juice for up to 24 hours with only a moderate

nutritional decline.

 

You can do this by putting the vegetable juice in a

glass jar with an

airtight lid and filling it the very top. There should

be a minimum of

air in the jar as it is the oxygen in air (remember

air has about 20%

oxygen) that will " oxidize " and damage the juice.

 

Wrap the jar with aluminum foil to block out all light

which will also

damage the juice and then store it in the refrigerator

until about 30

minutes prior to drinking as ideally the juice should

be consumed at

room temperature.

 

For those of you who wish to store their juice for

longer periods of

time, there is a device called the PumpNseal which

allows you to vacuum

seal your juice in any jar, removing all the air. This

makes it

possible

to store the juice without having its quality

affected. You can find

out

more about the PumpNseal at http://www.vacusealit.com.

 

What type of vegetables fo I juice?

I would recommend starting with the 3 vegetables that

are easiest to

tolerate:

 

Celery

Fennel (anise)

Cucumbers

 

 

Unfortunately these are not as beneficial as the more

intense dark

green

vegetables. Once you get used to these though you can

start adding the

better, but less palatable ones in.

 

Green LEAFY vegetables are probably the best to use in

your vegetable

juicing program. All green leafy vegetables work well.

The easiest ones

to use include all the lettuces including, but not

restricted to:

 

Red leaf

Green Leaf

Romaine

Endive

Escarole

Spinach

 

 

You can then put in some of the other similar green

leafy vegetables

such as

 

Cabbage

Chinese Cabbage

 

Cabbage juice is one of the most healing nutrients for

ulcer repair as

it is a huge source of vitamin U.

 

Herbs also make wonderful combinations and there are

two that work

exceptionally well:

 

Parsley

Cilantro (My favorite source for organic cilantro in 1

pound bags is

here. )

 

I highly recommend you use a few grapes in your

vegetable juice. It's a

fantastic way to improve the taste of your juice.

 

You can get more ideas for juicing on the juicing

recipes page. There

are also many juicing books which can help you put

together a solid

juicing program.

 

What about using carrots and beets when vegetable

juicing?

Most people who juice usually use carrots. Do you know

why? Of course

because they taste so good. The reason they taste so

good is that they

are full of sugar. I would definitely advise limiting

juicing all

underground vegetables to decrease adverse insulin

responses.

 

If you are healthy then you can probably add more

carrots or beets to

your juice. I do believe that the deep intense colors

of these foods

provide additional benefits for many that are just not

available in the

green vegetables listed above.

 

You must rotate the vegetables you are using in your

vegetable juicing

program!

It is very important to not have the same vegetables

every day. It is

almost guaranteed that if you do this for any

significant length of

time

you will become quite allergic to them.

 

 

What type of juicer can I use in my juicing program?

 

Click here to see how to select a juicer that will

meet your needs.

Cleaning up your juicer is important

You need to clean your juicer immediately after you

juice to prevent it

from contaminating the juicer with mold growth. I also

find that

soaking

the plastic juicing parts in a bucket of bleach water

works quite

nicely

to remove the green stains that buildup.

 

Vegetable juice has virtually no fat and no protein in

it. That is why

it would be helpful to add some essential oils when

you juice as well

as

some protein supplement to make the meal more

balanced. I find the

lowest price for high quality amino acids liquid on

the internet is

here.

 

Adding essential oils to your vegetable juice

There are four basic food supplements you could use:

 

Fish Oil (EPA/DHA) (source of omega 3 fatty acids)

Flaxseed oil (source of omega 3 fatty acids)

Cod Liver Oil (has vitamin D and vitamin A in addition

to the EPA/DHA

of

fish oil. It is usually less expensive than fish oil

also.)

Evening Primrose Oil (source of omega 6 fatty acids)

Juicing as a way of fasting

Consuming only fresh, diluted juices from various

fruits and vegetables

for a day or more is a safe and helpful form of

fasting. Fasting

experts

believe that juice fasting actually works better than

a straight water

fast, as it helps to eliminate wastes and old or dead

cells while

restoring and building new tissue with the easily

accessible nutrients

from the juices. Water fasting is more intense, often

resulting in more

sickness and less energy, than fasting with fruit and

vegetable juices.

Paavo Airola, one of the pioneers of fasting in

America, states in " How

to Get Well " and other books that " systematic

undereating and periodic

fasting are the two most important health and

longevity factors. "

 

 

When juicing, always make sure to use clean filtered

water as you do

not

want chlorine to be a part of your diet.

 

There is an unfortunate tendency in the U.S., and in

U.S. doctors, to

look for health in drugs and medications, instead of

natural methods

which support the body and PREVENT disease, such as

juicing. Of course

pharmaceutical companies don't make any money by

telling you to eat

your

greens. You can find out more about the medical

establishment in the

United States and how public relations firms shape and

manipulate the

public's beliefs on the " Why you believe what you

believe " page.

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html