Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 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 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 urinary tract infections.3 Cabbage: Cabbage juice is famous for its ulcer-healing capabilities,4 but should be used only in conjunction with a doctor's prescribed therapy for ulcer treatment. Cantaloupe: Cantaloupe has a blood-thinning effect that can help prevent heart attacks and strokes.5 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. 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 and can reduce cholesterol levels.6 Juice a clove and add it to your favorite vegetable mix. 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.7 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.9 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. Fruit juice: A glass of fruit juice (lemon juice excepted) one hour before dinner will act as a natural appetite suppressant due to the 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 doctor. Anticarcinogenic: Certain substances found in fruits and vegetables can prevent carcinogens from reaching and reacting with the body's tissues.10 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.11 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.15 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 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. http://www.alternativemedicine.com/AMHome.asp? cn=Catalog & act=SearchProductXML & crt=CategoryKey=51%26StartPage=1% 26PageSize=902 & Style=/AMXSL/TherapyDetail.xsl _________________ JoAnn Guest mrsjoguest DietaryTipsForHBP http://www.geocities.com/mrsjoguest/AIM.html Quote Link to comment Share on other sites More sharing options...
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