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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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