The Healing Properties of Juice

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The He aling Properties of Juice

 

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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 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.

 

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.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.