The Healing Properties of JUICE

[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 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.

 

http://www.alternativemedicine.com/AMHome.asp?cn=Catalog & act=SearchProductXML & cr\

t=CategoryKey=51%26StartPage=1%26PageSize=902 & Style=/AMXSL/TherapyDetail.xsl

 

 

 

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

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

 

PLEASE READ THIS IMPORTANT DISCLAIMER

We have made every effort to ensure that the information included in these pages

is accurate. However, we make no guarantees nor can we assume any responsibility

for the accuracy, completeness, or usefulness of any information, product, or

process discussed.

 

 

 

 

 

 

 

 

 

SBC - Internet access at a great low price.