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The Healing Properties of Juice

JoAnn Guest

Feb 03, 2004 13:09 PST

 

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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.

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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 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.

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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 candida and urinary tract

infections.3

 

Cabbage: Cabbage juice is famous for its ulcer-healing capabilities.

 

Cantaloupe: Cantaloupe has a blood-thinning effect that can help

prevent heart attacks and strokes.

 

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.

 

Celery juice is beneficial for lowering high blood pressure.

 

 

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.

 

 

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.

 

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.

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.

Fresh pineapple can be useful for alleviating post surgical pain.

 

 

Fruit juice: A glass of fruit juice (lemon juice excepted) one hour

before dinner will act as a natural appetite suppressant due to the

natural 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

naturopathic 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.

 

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.

 

 

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.

 

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 Chinese

Medicine

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.

 

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_________________

 

JoAnn Guest

mrsjo-

http://www.geocities.com/mrsjoguest

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