Tuesday, October 12, 2010

Quick Scalding or Blanching

Reading in an instruction book how to scald tomatoes when making salsa created a need to be creative. The instructions said to dip each tomato into boiling water for 6 seconds. With 3 bushel of tomatoes waiting to be peeled, there certainly was a need to go faster than that. I remembered visiting my neighbor last year and watching her accomplish that task. It was so amazing to watch her procedure. She had a bag that she put a couple of gallons of tomatoes into. This bag was made out of a mesh type material. She just dipped the bag full of tomatoes into the boiling water, waited the time, pulled the bag out and dumped the tomatoes into cold water to cool for equal time.

Last year after visiting my tomato canning neighbor I procured a bag. Since that time I have used that bag to blanch corn on the cob, broccoli, summer squash, scald tomatoes, and scald peaches.
Putting corn in the blanching bag

Bags full of corn ready to blanch

Putting corn into boiling water

Loop the handles of the bag over the pot handles

Pots heating on cache cooker in garden shed

Timing the blanching process

Removing bag of blanched corn from boiling pot

Put hot ears of corn in cold water in cooler.

When corn is cold enough you can freeze on cob or cut off .

I didn't do pears this year or I would have used it for that also. It is so fast to scald or blanch the food using a mesh bag. You save time bringing your water to a boil, because you can use the same water over and over again. You save time putting the food in the water and you really save a lot of time getting the food out of the water. You also save space. The same job can be done with a blanching pan, but who needs to store another pan the rest of the year. There is also a savings of money because you don't have to buy another pan to do the job.

The blanching and scalding times differ depending on the type of food and what you are doing with it. There is a wonderful chart giving you some valuable information on Blanching vegetables for freezing posted by the University of Minnesota Extension.

If you want to scald fruits or tomatoes for peeling to use fresh, only scald for 6 to 10 seconds. For peeling the food before canning you may want to opt for quicker peeling and leave the food in the boiling water as long as 20 seconds. I prefer using the shorter scalding time because I like to cut the fruit in half or core it before the skin slips off and i am left holding a slick fruit that is harder to cut and handle.

You can purchase a blanching/scalding bag from http://www.juicersandjuicing.com/contact. Just send them an email to get the information. You will be glad you did.

I just want to add a note to this article after using this information for several years.  I was having a hard time putting my eggs into the boiling water without them cracking.  I decided to use my blanching bag to lower them all at once into the boiling water and it works like a charm.  I have boiled eggs for my whole life by bringing the heat up with them in the water.  I learned rather recently that if you put the raw egg into boiling water they will be easier to peel as hard boiled eggs.  Indeed they are and now I know how to get them in and out of there easily.

Monday, June 7, 2010

Protect Yourself From Harmful EMF Radiation

Some years ago I became concerned about the harmful effects of some radiation on the body and brain. As our sons went through their teens they complained about feeling foggy brained a lot. I did some research and found that there were concerns over the effects of radiation on the brain cells. I read a book by a cancer researcher whose daughter had developed brain cancer and he was able to pin point at least part of the cause to the amount of time she spent using her cell phone.

The(WHO)World Health Organization has spent $30 million to discover a growing trend in brain cancer related to cell phone use. Other cancers, autism, and other health problems are linked by many studies to the radiation exposure from electromagnetic radiation such as is found in the cell phones as well.

As I did some research, I found a necklace that could be worn to protect a person from that radiation. The pendant on the necklace is what provides the protection. My son purchased one but found he wasn't comfortable wearing it. Those necklaces cost from $100 on up to purchase. My Husband uses a cell phone with his work and found that he was uncomfortable using it because he could tell it was affecting his health.

We recently became aware of a product now available rather inexpensively, that will protect from that radiation. Below is some information about it. We are considering stocking and selling them if we have enough interest. We would be able to sell them to you with free shipping if you will let us know within the coming week.

Please to pass this on to anyone you think may be interested. Fill out the form and send to info@juicersandjuicing.com. We will contact you with payment information when we have stocked the product. If interested, we will need contact information: phone, email, address and name.

PROTECT YOURSELF FROM CELL PHONE RADIATION FOR $15

I am purchasing something in bulk I think you will be very interested in. Please read the following about protecting your family from cell phone radiation, and let me know if you’d like to participate in my bulk buy.

Your child’s brain is highly susceptible to damaging man-made radiation from his cell phone. He’s also getting exposure from the laptop, PC, TV, and microwave.

Your brain is vulnerable, too. But your child’s brain is developing, and highly sensitive, and her skull isn’t as thick and protective as an adult’s! Cell phone waves are documented to pass over 85% of the way through the brain of a 5-year old, and they damage human DNA.

The World Health Organization (WHO) spent $30 million to discover a growing trend in brain cancer related to cell phone use. Other cancers, autism, and other health problems are linked by many studies to the radiation exposure from cell phones as well.

A brand-new technology protects you and the children you care about. It’s much easier to use, very inexpensive, and neutralizes 100% of the effects of harmful radiation from items we use every day that emit EMF. All you have to do is stick the holographic neutralizer anywhere on the back (or battery) of your cell phone. It is a hologram made of three micro-thin layers of rare-earth, para-magnetic materials that absorb and neutralize man-made electro-magnetic radiation.

As simple as the technology sounds, the developers went through the highly rigorous process of obtaining a U.S. scientific patent. This involved 28 separate tests, including one exposing human DNA in a petri dish to a cell phone with, and without, the technology. The proof is in the fact that this test resulted in those human cells 100% protected from the harmful effects of chaotic radiation.

To put it in very simplistic terms, it doesn’t block all the radiation, or you wouldn’t get cell phone
reception. Instead, it blocks 100% of the negative effects of the radiation.

Please make sure you put a xZubi Neutralizer on your cell phone (inside or on the back), your microwave (which emits radiation into your kitchen as it cooks), TV screens, PC and laptop screens, baby monitors, and home phone handsets. Each one is $14.99. I can provide them for you with no shipping cost, for a limited time, so please let me know how many you need. Just copy and paste this form to the email:

-----------------------------------------------------------------------------------------------

Name____________________________________Address_____________________

_______________________________________Phone:_______________________

e-mail__________________________________

________ quantity of xZubi Neutralizers

X $14.99

= __________

Sunday, May 30, 2010

A Wheat Grass Juicer is Best for Juicing Grasses and Greens

Why buy a wheatgrass juicer? Because one shot of wheat grass juice is the equivalent to about eight servings of vegetables. You will notice a difference when you drink it. Your body will say thank you. There are many more greens that should become part of a high quality green drink. It takes a wheat grass juicer to really get the most good out of greens. Not just any juicer will do the job. To juice leafy greens and wheat grass you do need a wheat grass juicer. There are two problems with trying to use a fast centrifugal juicer to juice wheat grass and other greens. The wheat grass will clog the juicer because it has so much fiber that can not be grated easily in the centrifugal juicer. The high speed of the juicer will destroy the enzymes in the wheat grass.

Many wheat grass juicers will juice other fruits and vegetables and even make nut butters but other juicers can not juice wheatgrass. A manual wheat grass juicer made of stainless steel will last longer and do a better job than steel or plastic. The manual wheat grass juicer slowly presses the juice out of the grass as you turn the handle. This is a slower process than using an electric juicer, but they mount to a counter or table and you can take them anywhere with you. The manual wheat grass juicer is a good option for those who have a high speed electric juicer to juice other fruits and vegetables.

Greens are great for your health. Not everyone likes the taste of juiced wheat grass. We like it, but it is very strong and we don’t think it smells one bit good. For most people to drink 4oz. of wheat grass juice on an empty stomach without a bottle of water handy to wash it down with is uncomfortable. It is intensely energizing. After drinking a shot of fresh wheat grass juice, you can feel the nutrition course through your system. The energy experienced afterward is subtle, not jittery. We have grown wheatgrass and juiced it in our wheat grass juicer for family and friends. It is one of the healthiest things we have ever done.

A few years ago our son was serving with the National Guard in Iraq. He always has such a hard time running to pass his physical that when we read an article of how a marathon runner was helped in his stamina and endurance by drinking wheatgrass juice, we sent him a copy of the story. He immediately asked for a wheatgrass juicer and wheat so he could grow his own wheatgrass and juice it. A manual wheatgrass juicer and plenty of seeds were sent immediately. His running ability greatly improved when he drank the wheatgrass juice regularly.

The best, most alkalizing juice is made of mostly leafy green vegetables and grasses. Wheat grass juicers are essential for this. All of the benefits of vegetables and grasses can be made better simply by juicing them. Juicing with wheat grass juicers makes the nutrients more concentrated and available to the body quicker and easier. Losing the fiber is what frees the nutrients. Chewing does the same thing, but juicing is more efficient. It is much easier to drink the juice than chew the grass.

You do need fiber, so you won’t want all of your vegetables and fruits juiced, but when you “drink your vegetables,” your body is getting a larger concentration of quickly usable alkaline salts, vitamins, minerals, chlorophyll, and enzymes. This all helps clean the intestines and give relief to the digestive organs. Buy a wheatgrass juicer today and get started on your road to better health. You can grow wheatgrass indoors or out. With your wheatgrass juicer you are only a few days away from wholesome nutritious juice.

Tuesday, May 25, 2010

Great Green Juice to Start the Day


I juiced for breakfast this morning. It was so good. My barley grass is growing better than it ever has and so is the wheat grass. I juiced 2 apples and a handful of baby carrots with the grasses. It was great. I am so glad I have some wheat and barley grass growing right now. We haven't had much milk on hand lately and I have been getting cramps in my one leg all spring. Well, the grasses must be helping because the cramps haven't been around this week.

Four of the things I like about drinking the grass juices are:

1. I get enough magnesium that I don't have to worry about an irregular heart beat.
2. I get enough magnesium that I don't have to worry about being constipated.
3. I can get to sleep at night and sleep well.
4. I have energy to exercise and it doesn’t take my energy away to do it.

I was hoping that my one planting of wheat grass and barley grass seeds would keep me in grass for a while. It is actually re growing in the bins outside so fast that I think I will have continual grass. I soaked 2 cups of wheat and 1 cup of barley for three days and then planted them in the soil outside in some two 30 gallon plastic storage bins that I had half full of my potting soil mix. I like to put a lot of Azomite in the mix so the soil will have plenty of balanced trace minerals. That is how I have grown the grass before, except for having it in the big bins. I like this method better because they keep it up off the ground and it is easier to reach and cut.

Growing the grass outdoors makes better grass because of the larger amount of sunlight, and air movement. You can grow it indoors, but you need grow lights or a sun room with lots of window space. Inside you also need a way to move the air. Air movement helps keep the plants healthy and pest and mold free.

I just cut part of the bin of grass each day to make enough juice for myself and my husband. I actually don't mind drinking the grass juice plain, but my husband likes it so much better with the apple and carrots that it is worth the effort to add them so I can share with him.

I have a masticating juicer made for wheat grass juicing that I used to juice the grass, apples and carrots today. I have had the juicer for many years and it works as good today as it did when I got it. I have shared my juice with many friends and family because of the health benefits. The juicer is easy to clean and requires only a minute to put it back together.

If you are struggling with your health, or want to get an extra boost of energy, getting a wheat grass juicer and juicing the grasses will be a huge benefit to you. If you have heart issues or blood issues, the grass juice will help. If you want to run marathons, climb the mountains effortlessly and have energy to function the next day, get a wheat grass juicer and start your own wheat grass juice habit.

Sunday, May 23, 2010

Wheatgrass Juice this morning

Now I remember why I like to juice wheat grass. It surely isn't for the taste or after taste, but it makes me feel better. About 10 days ago I decided to plant wheat and barley in some bins of dirt I have outside. I juiced it for the first time today. I combined the grasses and juiced a couple of apples with it. Wow, it was much better than the straight grass juice and I like it a lot. I like growing it out of doors. When winter comes I'll grow it inside but as long as i can grow it out there, why not. I know it is a great way to get the nutrients I need and juicers aren't that expensive. I will keep juicing wheat grass as long as I can grow it.

Sunday, May 16, 2010

Doctor Prepper

I had the opportunity to be a guest on the Doctor Prepper internet radio show last Friday. You can listen to the show by clicking on my name on this site: http://doctorprepper.com/ go over to the right side about half way down and click on the May 14 podcast with Lee Ann Orton.

We talked about juicing and why you would want to do it. It is a very healthy thing to do. You need lots of fruits and vegetables in your body and juicing is a very good way to get those nutrients.

Doctor Prepper has written a book about being prepared for whatever situation you may find yourself in. Being prepared includes having the right tools to do the job and living safe with the elements.

You will find a lot of useful information on his site. Check it out. You will be glad you did.

Thursday, May 13, 2010

Homemade Tomato Juice – How to Do It Right


The biggest problem I have run into in making and bottling my own tomato juice is how to get the juice to not separate in the bottles. If you have ever bottled tomato juice or other puree juices, you will know what I am talking about. The thick part of the juice seems to separate from the watery part. So, how do you keep it from doing that? It can seem to be a little tricky, but it is possible. First, let’s talk a little bit about tomatoes.

Tomato plants used to be more acid. Over the years, seed growers have cross bred the tomatoes to create sweeter varieties. This has caused us to need to change the way we preserve the tomatoes so they will be safe to eat. There are different ways of preserving food that is on different parts of the acid-base scale. The more acid foods can be boiling water bath processed safely and the food will keep well in the bottles and be safe. The more alkaline foods need to be preserved in a pressure cooker if you are bottling them. Tomatoes have moved from more acid toward neutral and because of this they must be acidified when they are bottled.

It takes a lot of time and money to conduct the tests to set the processing times and methods for each food. For this reason, the Agriculture Extension Service has recommended that we acidify the tomatoes back to near what they used to be and also cook them for longer periods of time or at higher heat so they will be safe to eat right from the bottles. Many people do not heat tomatoes up right out of the bottle, and because of this they must be processed long enough to kill potential botulism spores that may be in them. Botulism toxin is odorless, tasteless, and can be deadly if ingested. If we simmer bottled food for 20 minutes after opening the bottles the toxins will be destroyed and the food will be safe to eat.

Making tomato juice will be easier if you use a food strainer sauce maker to puree the tomatoes. There are several on the market that are good and there are extra screens and spirals you can purchase to puree berries, pumpkin, and make salsa. You will also need a heavy stock pot or pan to cook your tomatoes before you puree them. Along with the sauce maker and stock pot, you will need a container to catch the tomato juice as it comes out of the sauce maker, long handled instruments for stirring, a few scrapers, and a cup or small pan to transfer the cooked tomatoes to the food strainer. To cut down on the kitchen and house mess, I like to do my juicing on my patio where I can hose it down when I am done. That way I don’t have to be so careful, but I have done it all in my kitchen in the past.

The first thing you will want to do with your ripe tomatoes is wash them. You don’t need to core them or cut them if they are small, but check them over and make sure they have no bad spots on them. The juice will only be as good as the produce you use to make it from. They key to making juice that will not separate is to get the tomatoes from the whole, raw state to the cooked state as quickly as possible. When you cut through the cells of the tomato it crushes the cell walls and starts the separation process of the juice from the pulp. The less you can cut it and the faster you heat it the better the juice will be. I begin to cook a few tomatoes in the pan while I am cutting the larger ones and I just keep adding and stirring them as I cut. You don’t want to crush by stirring too much, but you also don’t want the tomatoes to stick on the pan and burn. Cook the tomatoes until they are soft clear through. You don’t need to take the skins or cores out because they will be separated when you put them through the food strainer. Now it is time to put them through the food strainer sauce maker. When this is complete, bring your juice back to a boil, ladle it into the clean, hot bottles, add your acid and salt or other flavorings, clean the lip of the bottle and put the hot canning lid and ring on and twist on tight. You are now ready to process your tomato juice. Check with your local Agriculture extension agent for recommended amounts of acid, times and methods of processing at your altitude.. To acidify you can use citric acid or lemon juice.

Homemade tomato juice is one of my favorites. If you garden, you will want to know how to preserve those extra tomatoes for use during the cold or hot season when you can’t grow the fresh ones. Tomatoes are one of the few foods that have healthy nutrients in them that are better for you when cooked. Enjoy your glass of tomato juice or tomato soup knowing you are getting good nutrition.

Wednesday, May 12, 2010

Chlorophyll, Why It Is Important To Us

Chlorophyll has been called the blood of plants. It is the green pigment found in plants, algae, and cyanobacteria. The name chlorophyll comes from two Greek words, chloros meaning green and phyllon meaning leaf. Chlorophyll absorbs light and is what allows the plants to obtain energy from that light. The Chlorophyll appears to be green because of the wavelength of the light it absorbs. Simply put, the different components of chlorophyll, through transfers of electrons, take CO2 or carbon dioxide and produce sugar and take water and through oxidation, produce O2 gas and H+ gas. Most plants grown in the dark are pale because there is no light be absorbed by the chlorophyll. There are some non-vascular plants and green algae which have a light-independent enzyme that produces the green in the darkness.

Chlorophyll is bound to proteins and can transfer the absorbed energy through these proteins. Scientists have found that chlorophyll has the same chemical structure as the human blood and this is why we get such health-promoting benefits from it. Although they are put together the same way, the center molecule in the blood structure is iron, and the center molecule in chlorophyll is magnesium. The juice of plants is quickly absorbed within our bodies and carries valuable nutrients through the blood to the cells of our bodies. It is great for the immune system and a powerful natural detoxifier.

Chlorophyll was first isolated by Joseph Bienaime Caventou and Pierre Joseph Pelletier in 1817. Chlorophyll is not water soluble and is unstable when extracted from plants, making it important to drink the juice quickly after extracting it. In 1997, Frank S. and Lisa Sagliano first freeze dried the liquid chlorophyll at the University of Florida, making it possible to preserve it as a powder for future use.

Back in the 1700’s it was discovered that plants would clean the dirty air just by being present in the places where the dirty air was. It is the chlorophyll in the plants that performs this miracle and it does it while turning light, carbon dioxide and water into sugars, oxygen and hydrogen.

When green vegetables are cooked, the magnesium in the center of the chlorophyll molecule is replaced by hydrogen. If we cook it until the bright green color is gone and the color is gray green, we can be assured that most of the chlorophyll has been changed and is no longer chlorophyll.

There is much ongoing research into the healing benefits of chlorophyll in the areas of cancer especially. It will be interesting to follow this and see if healing is possible through this interesting chemical.

Thursday, May 6, 2010

The Super Power of Wheat Grass Juice

Hippocrates, considered the father of western medicine, taught that true health comes from the diet, which is the best drug. Dr. Ann Wigmore, who was born in Lithuania in 1909 and raised by her grandmother, a natural healer, eventually immigrated to the United States where she spent her life promoting wellness through living foods. Ann studied more than 4700 varieties of grasses through out the world and concluded that wheat grass was the most nutritious of them all. While all grasses are healing and will give you a wealth of nutrients, according to Dr. Wigmore, wheat grass will supply more of what the body needs than the others. Analysis in labs tells the same story. Wheat grass comes out on top or close to the top in every category of nutrition per ounce. (Dr. Ann Wigmore’s Recipes for Longer Life)

A few years ago, Bruce McVay had some astonishing results in two races he ran, during which he refreshed himself with wheat and barley grass mixed into fresh apple juice. Here is the story in his words:

Being an ultradistance runner for 5 years (races from 30 to 100 miles or more), I tried nearly every physically enhancing supplement and natural food source to improve my health, stamina, and oxygenation process. One and one-half years ago, I began juicing 1 to 6 ounces of grass daily. After 1 to 2 months of cleansing (which consisted of a few headaches and itching) I began to notice tremendous changes in my performance, energy, stamina, etc.. Always in the past I was a middle to rear of the pack racer. Wheatgrass changed that.
This year I ran a 26 mile race in the Teton Mountains and won by half an hour. The race was in top of the Tetons, 12,000 to 13,000 feet high, and down to Jackson Hole Wyoming. Ultra distance runners from all over the United States participated. At the 18 mile checkpoint some people with twice the amount of training as I, quit the race. Two or three finished. Something I noticed was that I never hit the wall (nausea, etc.) like I had sometimes in previous races. I was exhilarated all the way to the end of the race.
On June 5th, of this year I participated in 11.5 hour run-a-thon at the Utah State Prison. I ran over 62 miles eating primarily wheat-barley grass juice mixed into fresh apple juice. During this time I expended over 6500 calories. My nearest competitor was over 10 miles behind. These are factual examples, but the best result is the way I feel all the time, as well as during the race...i.e. very comfortable under physical and mental stress.
Some people would think that I increased my training or trained long and hard for these races, but in reality, I cut my training in half during this period of time. I had cut my milage from 60-90 miles per week to 30-40 miles per week. Imagine, less training, but better performances in training and in races! I have broken most of my own personal records. Another thing that amazed me about the prison race, was that my laps at the last of the race were as fast as the laps at the beginning.” (McVay Wins Utah Prison Race, by Bruce McVay)

Having juiced and experienced the nutrition high from wheat grass juice, I can report the same kind of health that Mr. McVay reported with his experience. I cannot say I love drinking it, but I do feel an increase in health when I do.

Having grown up with a little bit of land to plant seeds, I didn’t really relate to those who do not have this treasure in their lives until I experienced it. There really is value in having the opportunity to have fresh food. The closer one can get to the source of your food the more you will know about the process and the health you are getting from the plants. In this day of chemicals for killing weeds and bugs, chemicals for thinning fruit on trees and chemicals to prevent spoilage or preserve the food, you really don’t know what you are getting when you aren’t close to the growing source.
If you rely alone on your knowledge, the best way to get nutritious food is to grow it yourself or know the grower and all his methods. What does all of this have to do with growing wheat grass and juicing it? It is so easy to grow it in your own home and to juice it to get that wealth of nutrition, without a little bit of land to plant seeds. It takes 10 days from start to cutting and juicing. In days when I was growing it for friends and would start 2 or 3 trays a day it sometimes got a little overwhelming, but the rush of nutrition was worth it.

Why would I want to grow and juice and drink something that doesn’t appeal to me that much? That is easy to answer. It is for the nutrients. Wheat grass juice is primarily chlorophyll. It provides high amounts of magnesium and is a blood cleaner and builder. It can dissolve scars, remove heavy metals, neutralize toxins, strengthen circulatory, reproductive, digestive and respiratory systems, and is an excellent skin cleanser. It is high in enzymes used in every system of the body. It keeps the hair from graying, helps heal skin problems and improves blood sugar problems. Because of the high concentration of minerals in the chlorophyll of wheat grass juice, if consumed consistently over time, it will turn a sickly body into a healthy one. It is important to drink the juice while it is fresh, within 15 minutes or less of juicing it to obtain optimal good from the juice. Fifteen pounds of wheatgrass is equal in nutrients to 350 pounds of carrot, lettuce, celery and so forth. It is not expensive to start a wheat grass habit. Get yourself a juicer and start one today.

Vegetables for Juicing-part 6 Vegetables P to W

The very soluble minerals that are found in vegetables, like calcium, phosphorus, iron, magnesium, copper, and potassium maintain the acid base balance of the body tissues. They help the absorption of vitamins, proteins, fats and carbohydrates in food. They also help the body to eliminate wastes, liquids, and salts. Here are the final vegetables in this six part series on Vegetables for Juicing.

PUMPKINS are rich in sodium, potassium, magnesium, iron, chlorine and phosphorus. They are laxative in action and diuretic while they do not irritate the kidneys. Raw pumpkin is delicious, as is juiced pumpkin. It is low in carbohydrates. SQUASH and pumpkin are members of the melon family. They are similar in nutrients and uses in the body.

RADISHES may be discussed as 1. large, or 2. small. The large ones have half the mineral content that the smaller ones do. The small ones are high in potassium, sodium, calcium, chlorine, phosphorus and sulphur. The large radishes are high in silicon. Radishes contain volatile ether that acts as a solvent for mucus or phlegm. They also have enzymes that help the secretion of digestive juices. Because they are a diuretic they are valuable in cleaning the kidneys and bladder. The juices of radishes and carrot are an aid to clean and heal the digestive system and the respiratory organs.

RUTABAGAS are high in potassium, Vitamins B, C, and some A. They are like Turnips.

SPINACH is a valuable leafy vegetable. It has high organic iron, sodium, potassium, calcium, and magnesium. Fresh raw spinach juice will aid in digestion and elimination in the body. Spinach juice nourishes cells, tissues, and nerves, that help with normal elimination. If you combine Carrot and Spinach juice it will reestablish the muscle tone of the intestines. The organic oxalic acid in raw spinach is helpful to stimulate the peristaltic action of the intestines. When spinach is cooked it changes the oxalic acid to inorganic which can form into crystals in the kidneys.

TURNIPS come in white and yellow varieties. The yellow turnip has a much stronger flavor than the white. They are high in potassium. The leaves are high in calcium, iron, magnesium and potassium. It is nutritious to juice the tops and the roots. They help the bones and cartilage. Combine the juice of turnip leaves with carrot and dandelion for a great food aid for teeth, bones and cartilage in all ages.

WATERCRESS is high in sulphur, potassium, calcium, sodium, magnesium, phosphorus and chlorine. It is a powerful cleanser. Raw watercress juice freshly made is too potent to drink alone. Combine with carrot, spinach and turnip leaves juice for a blood cleanser. It has been used to dissolve the coagulated fibrin in the blood vessels which cause hemorrhoids and other tumors.

Harvey C. Lisle said "There has been more research work done on vitamins than any other component of food, and yet the basic facts of vitamins are almost lost upon both researchers and laymen." Whole foods are a greater source of healing than each of the components combined. The main source of live foods is the sun. Without that we don't have life. All of the components that go into growing living foods will destroy them after they are harvested. This is a powerful reason for using fresh fruits and vegetables soon after they are harvested. We can have health from live foods as we learn to harvest and use their essential nutrients.

Vegetables for Juicing-part 5 Vegetables O to P

Vegetable juice from fresh raw vegetables is good for all cells and tissues of the body to give you enzymes and elements that are needed. When you drink fresh vegetable juices you will give your body the nutrients in the most easily digested and assimilated form. For making up a vitamin and mineral deficiency you cannot beat this method of getting what you need. Here you will find more vegetables for good health:

ONIONS are beneficial to the mucous membrane. They are rich in carbohydrates, potassium, calcium, silicon, phosphorus and iron.

PARSLEY is one of the most potent foods of the common vegetable kingdom. It is rich in potassium, calcium, magnesium and chlorine. Parsley is so fibrous it is difficult to extract all the nutrients from the fibers. The juice is good for the optic system, kidneys, bladder, urethra and genital organs. It should be consumed with meat to help rid the body of the uric acid produced in the digestion of the meat. It is also helpful for swollen glands, swollen breasts and to dry up milk.

PARSNIPS contain potassium, silicon, phosphorus, sulphur and chlorine. Parsnips actively help the urinary system, bladder, and provide relief for kidney stones. The tops are rich in mineral elements, but can be mistaken for the wild variety which contains poisons very detrimental to the body. The whole cultivated parsnips plant can be used for eating. Raw is very good for you. Try juicing, chopping or grinding parsnips.

PEAS eaten fresh are very good for you. They are high in potassium and magnesium. Young fresh peas with the pods are good juiced or in salads but be sure to remove the stem and string them. Fresh peas juiced with their pods will be good for the pancreases.

PEPPERS, the sweet ones, whether green, red, yellow, or another color are high in silicon and fluorine which help the skin, nails and hair. The juice can be added to carrot juice to make a nourishing drink. Hot peppers are different and care must be taken when using and handling them as they can irritate body membranes. Cayenne peppers, fresh or ground are so good for many things. They can do everything from killing cancer cells in the prostate, lungs, and pancreas to immediately stopping a heart attack within 30 seconds and much more. Cayenne is best used in small doses.

POTATOES are very rich in potassium, and vitamins A, B and C. Not very many vegetables have as much vitamin C as raw potatoes. I don’t much like potato juice but it is purported to be the best thing for pneumonia. Although we all like our potatoes cooked, they aren’t nearly as good for us because cooking creates an acid product for the body. It is not good to combine them cooked with meat proteins. Fried is really bad for the liver and gall bladder. Sweet potatoes contain 20% more carbohydrates than the Irish variety, lower potassium and higher sodium, calcium, silicon and chlorine. They also are much better for you eaten raw.

There is one more section to this information about vegetables for juicing with information about the vegetables at the end of the alphabet. Hippocrates, the father of medicine, taught that living food could restore and maintain vibrant health. The more we learn about the nutrients in foods and practice what we know in our food preparation and consumption, the closer we can come to having that vibrant health he talked about. When we consume living foods, it takes far less food to keep us alive and healthy.

Saturday, April 24, 2010

Vegetables for Juicing-part 4 Vegetables H to O

Vegetables are as good as medicine, maybe even better. There are many laxatives, sedatives and sleep inducers among the vegetables. Vegetables like. onion, radish and celery are a tonic for the nerves. Check out these vegetables and what they will do:

HORSERADISH root is one of our most valuable concentrated natural foods. It contains one of the most efficient solvents of mucus, or phlegm, in the system, particularly that in the sinuses and nasal cavities, because of the penetrating nature of ether of the mustard oils it contains. Because it is so strong, ground horseradish root should not be taken in larger quantities than ½ teaspoon at a time. Just a whiff of it will clear my sinuses.

KALE is another cold loving plant and quite possibly could be grown through the winter months if protected. It belongs to the cabbage family and is high in sulfur, phosphorus, chlorine, and potassium. It is valuable as a cleanser and is rich in vitamins. It should be eaten when young and tender. Best when harvested in cold weather.

LEEKS are suppliers of potassium, calcium, phosphorus, chlorine and sulfur. They are high in vitamins B and C. Leeks clean the system and the blood, aid the stimulation of the pancreas and the secretion of digestive juices. They help the muscles work better, particularly when they overloaded with uric acid due to the frequent or large consumption of meat. They should be used often in large quantities.

LETTUCE is one of our most valuable foods because of the large organic water content, and because of the high potassium, sodium, calcium, magnesium and iron the different varieties contain. Lettuce is also rich in organic silicon and fluorine. The most nutritious way to eat it is eaten raw or juiced without condiments and seasonings. You will get an abundance of juice and it is one of the best things you can give your nerves and muscles because of the nutrients it contains. Of all vegetables, lettuce is #3 in nutrients behind carrots (1) and alfalfa (2). The outer leaves that we most often discard are the most nutritious. Don’t want to eat them? Juice them. This food is very valuable for stimulating metabolism.

SEA LETTUCE is a marine plant, like kelp, that is high in organic iodine. It is found finely ground and you should use no more than one-fourth teaspoonful daily. Try mixing it with a pint of raw vegetable juice. Making a drink of carrot, celery, parsley and spinach, and one-fourth teaspoon of powdered Sea Lettuce is a good aid for diseases of the thyroid gland.

MUSTARD GREENS are a good cleansing food, particularly if the leaves are young. Eaten raw they are valuable for the nutrients they contain.

NETTLES, though not popular because of the stinging nature, are good for their nutrition. They have high vitamins, potassium, calcium and sodium.

OKRA soothes inflammation of the intestines. Add them to your juice drink to soothe irritations of the colon, bladder and kidneys. Okra is high in calcium and has 20% sodium content.

Thursday, April 22, 2010

Vegetables for Juicing-part 3 Vegetables C to G

Most vegetables will make good juices, but some are better than others. We can divide vegetable juices into three types. These are (1) Juices from vegetable fruits, (2) Juices from green leafy vegetables, and (3) Juices from root. Here is a general rule for combining different vegetable juices. You can combine vegetables from category 1 and 2 or from 2 and 3, but not 1 and 3. Here are more of the common vegetables and something about the good they do in the body:

CHIVES are fairly high in protein and carbohydrate, rich in potassium, calcium, phosphorus and sulfur. They stimulate the digestion, and are valuable as a blood cleanser but they are a strong diuretic, so they should be used in moderation, especially by those who have trouble with their kidneys.

CUCUMBERS are recognized as a valuable health food. They are tasty and refreshing when crisp. Cucumbers are very high in potassium, iron and magnesium. They also contain a relatively high percentage of silicon and fluorine. They are good for the gall bladder, liver, kidneys, hair, teeth and nails. Cucumbers should be peeled or scored with a fork as the skin is not easy to chew or digest.

DANDELION greens are a good source of potassium, calcium, sodium and magnesium. Dandelions nourish the bone structure and help the health of the teeth. It is good for the lymph and helps release toxins through the skin pores. Dandelion is a cold loving plant that will have a mild flavor if harvested in the cold months. It will become bitter if grown through the hot months. It is helpful and nutritional in many organs of the body so combine with carrot juice for a milder flavor juice in hot months. Blossoms are high in Vitamin D and roots are good for the kidneys.

ENDIVE is another cold loving plant that helps the body in ways similar to the dandelion. This vegetable aids the liver and spleen. Rich in potassium, sodium, calcium and phosphorus, the juice of endive, particularly when added to the juices of carrots, celery and parsley, is very nourishing to the optic system.

FENNEL is a very alkalizing food, aiding in loosening up mucous or phlegm conditions. It helps to stimulate the digestive processes. It is a good diuretic. It has high sodium content and is rich in potassium and iron. The editable part is the bulbous part of the plant.

GARLIC is beneficial to the lymph, aiding in eliminating noxious waste matter from the body. It will probably increase body-odor until the toxic waste has been sufficiently eliminated. It is a good cleanser of the mucus membrane which would include the lungs, sinuses, nose and throat. This makes it great for heart conditions and asthma. It stimulates the kidneys and helps with high blood pressure. It also helps stimulate the peristaltic action in digestion. Use with parsley or mint juice to help with the odor problem.

Wednesday, April 21, 2010

Vegetables for Juicing-part 2 C Vegetables

Vegetable juices are so good for soothing the nerves and to gently carry away toxic and accumulated waste matter. Raw Vegetable juices are good for many common health problems. Drink vegetable juice at least half an hour after meals. Follow the general rule to not drink vegetable juices before meals or with fruit juices.

Use these favorite vegetables for good health.

CABBAGE, both the red and white, are valuable ingredients in a salad but only in reasonable quantities, because the sulfur and chlorine content is high. Red cabbage has 50% more sulfur than white. White cabbage has about 65% more potassium, nearly ten times more iron and about three times as much silicon as the red cabbage. If not properly chewed, cabbage will cause gas, and if you combine cabbage with vinegar, salt, or sugar it can irritate the digestive tract.

CARROTS are one of our most complete foods. Finely grated pulp of raw carrots is one of the most soothing, efficient ways to heal a diseased colon. Raw carrots contain all the elements and all the vitamins that are required by the human body. This is not true of cooked carrots. Carrot juice is a good cleanser of bile and waste matter coagulated in the liver from years of wrong eating. If the skin becomes discolored, after drinking carrot and other juices, it is a result of coagulated bile in the liver dissolving so fast that sluggish kidneys and bowels were not able to take care of its elimination quickly enough, resulting in the lymph carrying this toxic matter out the pores of the skin. If this happened to me I would be grateful to have the cleanse going on rather than the alternative. Drinking raw carrot juice will bring relief to eyes and reduce fatigue resulting from working or driving in bright lights.

CAULIFLOWER is very good to eat raw. It is high in potassium, phosphorous and sulfur, and protein. Like other members of the cabbage family, it has the tendency to irritate the kidneys if you eat too much. It is nourishing and used sparingly is good for you.

CELERY, the stalks along with the green leaves should be used because in addition to very high sodium content they contain insulin. Celery, our best food for organic sodium chloride, has four plus times more organic sodium than calcium. This is why raw celery juice is a wonderful drink for hot weather. It provides organic salt which is much better for the body than inorganic salt. It helps with nerves, sleeplessness, and sobering a drunk. Eating too much starch leaves deposits of inorganic calcium in our bodies. When we eat celery the organic sodium in celery aids in maintaining the inorganic calcium in solution until at least some of it can be eliminated from the body before it accumulates and causes trouble. The high magnesium and iron content of celery is good for the blood cells.

Tuesday, April 20, 2010

Vegetables for Juicing-part1 Vegetables A to B

With rare exceptions, any vegetable we can cook will give us grater nutrition if eaten raw. I think we would be chewing all the time to process that much vegetable fiber. Because most vegetables are 80% or more water, juicing will make the nutrients much more usable in your body than eating the whole food. While Fruits act as cleansers of our systems, Vegetables act as builders of cells and tissues.

This is the first article in a six part series about vegetables and the good they do in the body:

Alfalfa has traditionally been used as feed for cattle and other animals. It is a little known fact that carrots used to be used in this way and now they are widely used for human consumption. Alfalfa is becoming used more and more for human consumption as well. Only the leaves should be used for juice and salads. It is very rich in nitrogen, calcium, potassium, phosphorus and magnesium.

ASPARAGUS is rich in silicon, lots of potassium, sodium, manganese, iron and some phosphorus. Because it is a strong cleanser especially for the kidneys and bladder, it should be used in moderation. This vegetable is better for you eaten raw or juiced because it has a tendency to irritate the kidneys when cooked. Just one serving of asparagus supplies almost 66% of the daily recommended intake of foliate which is very good for heart health and a birth defect fighter. Asparagus has been used to treat problems with swelling, such as arthritis and rheumatism, and may also be useful for PMS-related water retention. Asparagus has inulin which helps promote friendly bacteria in our large intestine.

BEETS contain potassium, iron, sodium and manganese. They are much better for you if you eat the tops and roots together and raw. The tops of beets are very rich in manganese which helps the iron work in building the liver and the blood. Beet juice is powerful and strong so don’t start out drinking more than a cup full a day until your body gets used to it. Raw they are especially good for constipation, menstrual problems, and early menopause. Beet juice is a potent inhibitor of cell mutations caused by nitrosamines which are found in processed meats. Beets are rich in foliates which are associated with heart health and birth defect protection.

BROCCOLI is rich in potassium, phosphorous and sulphur. Raw is best for Broccoli, and stems should be used as well as the tops. They are wonderful juiced or chopped and ground for salads. Broccoli is a very good cleanser and tends to reduce body weight.

BRUSSEL SPROUTS are very high in sulphur and phosphorus, and rich in potassium. Because they contain so much sulphur they should be used sparingly and they are best for the body raw. They contain 3 times more sulphur than cabbage.

Saturday, April 3, 2010

Why We Need Raw Food, Especially Fruits and Vegetables

Did you know that from thirty to eighty-five percent of the nutrition in foods is destroyed in cooking? Did you know that fresh, raw foods contain the highest level of enzymes? Did you know that unless you supply enzymes for your body, the enzymes present at birth in your body will eventually run out and you will die of degenerative disease? Each of us receives a supply of enzymes at birth. This supply is not limitless; it must supply our bodies with life sustaining enzymes for our whole lives.


What are enzymes and why are they so important?


“An enzyme is a biocatalyst something that makes something else work or work faster. Chemical reactions are generally slow things, enzymes speed them up. Without enzymes the chemical reactions that make up our life would be too slow for life as we know it. (As slow as sap running down a tree in winter). For life to manifest as we know it, enzymes are essential to speed up the reactions. We have roughly some 3000 enzymes in our bodies and that results in over 7000 enzymic reactions. Most of these enzymes derived or created from what we think of as the protein digesting enzymes. But while digestion is an important part of what enzymes do, it’s almost the absolute last function. First and foremost these body wide proteolytic (protein eating) enzymes have the following actions:

· Natural Anti-inflammatory

· Anti Fibrosis

· Blood Cleansing

· Immune System Modulating

· Virus Fighting”

William Wong N.D., Ph.D., Member World Sports Medicine Hall of Fame


Enzymes are needed for the digestion and absorption of foods as well as for the production of cellular energy. Enzymes are needed for most of the building and rebuilding that takes place constantly in our bodies. Metabolic enzymes are used by the heart, lungs, kidneys, immune system, and for brain functions; digestive enzymes convert protein, carbohydrates and fat into fuel to maintain our bodies. Requiring the body to supply digestive enzymes can reduce the supply of metabolic enzymes. Eventually, the body becomes enzyme-deficient, introducing weaknesses and disease. It is understandable that glands and major organs suffer most from enzyme deficiency.

We can prevent our bodies from depleting its own supply of enzymes by providing those enzymes in raw foods. Food enzymes will start the digestion process in the stomach, but if there are no food enzymes the body will have to produce enzymes for digestion and thereby deplete the supply of systemic enzymes.

Fresh, raw foods contain the highest level of enzymes. When we cook food it kills the enzymes, so we end up with dead food that will not replenish the enzymes we have used up in the body. From the time food is harvested the quality of the enzymes goes down. Enzymes are powerful biochemical catalysts, which speed burning or building reactions in the body according to our need. They are specialized proteins, often with long complicated names ending in -ase. Cooked food passes through the digestive tract more slowly than raw food, tends to ferment, and throws poisons back into the body. Colon cancer is second only to lung cancer as a killer in America and is related, in various ways, to eating enzyme-deficient cooked food.

"Following a strict vegetarian diet is not as important as eating a diet rich in fruits and vegetables. A vegetarian whose diet is mainly refined grains, cold breakfast cereals, processed health-food-store products, vegetarian fast foods, white rice, and pasta will be worse off than a person who eats a little chicken or eggs, for example, but consumes a larger amount of fruits, vegetables, and beans." Joel Fuhrman., MD, board-certified family physician specializng in preventing and reversing disease through nutritional and natural methods.

Tuesday, March 30, 2010

The Importance Of Iodine In The Body

Iodine is a trace mineral required for human life. Iodine is important in the developing of the fetus, particularly in the brain. It helps the functioning of the heart, pancreas, liver, kidneys, muscles, and brain. Iodine promotes general growth and development of the body as well as metabolism of nutrients. Iodine is important for maintaining body temperature, and helps the condition of hair, skin, teeth and nails. Iodine is essential for fertility. Deficiency of it is the single most common cause of retardation and brain damage in the world.

Most of the iodine in the body is stored in the hormones of the Thyroid gland. The Thyroid gland is a butterfly shaped gland at the base of the neck near the voice box. A swollen or enlarged thyroid gland can result from the lack or over abundance of the available iodine to the body under certain conditions. Iodine is also a part of every hormone in the body. Iodine is used by every hormone receptor in the body. Iodine is found in the four thyroid hormones, but particularly in Thyroxine (T4) and Triiodothyronine (T3).

Iodine is the trigger mechanism for programmed cell death and there must be a constant source of iodine in the urine for this purpose. There is no method for resorption of iodine in the urinary tract and this is how it needs to be to make iodine available for the function in the urinary tract. Because we need to be constantly disposing of iodine we need to be continually taking it in. Depriving the renal system of iodine would immediately lead to the creation of abnormal cells and cancer.

Iodine is the ultimate adaptogen or a substance that helps to normalize bodily functions. Normally we think of adaptogens as herbs like cordycepts mushroom or rhodiola rosea. Now studies are showing that if you take enough iodine (100 to 400 times the RDA), it normalizes other body functions as well.


Good sources of iodine in food include kelp and seaweed, fish and shell fish, leafy vegetables, and dairy products from cows fed iodine supplements.


Because Iodine is a necessary part of every cell in the body, it is important that we are aware of the need to get enough iodine into our body on a daily basis. If our body runs low on iodine we will develop a condition that makes it possible for our body to limit our ability to take high doses of iodine without bad effects. The need for iodine in our bodies involves every cell in our bodies. Find a good source for Iodine and make sure you get enough every day.



Monday, March 29, 2010

Why Are We Iodine Deficient?

Some health practitioners and nutritionists say we get plenty of iodine in our diet and we don't need to worry about it. I think it isn't true that we get plenty of it. Most people eat iodized salt and think that is taking care of their need. I think there is something wrong with that picture. My reasons have a lot to do with Halogens and the chemical properties of them.

Chlorine, Fluorine, bromine and Iodine are all halogens. The more reactive halogens will replace the less reactive halogens in the body. The higher the molecular weight the less reactive the halogens. The most reactive would be Fluorine, then Chlorine, then Bromine and then Iodine. Most municipal water supplies are treated with chlorine so unless we do something to clean up our drinking water we are getting chlorine from our water into our bodies. Many supplies have added fluorine to the drinking water also plus toothpaste and deodorant and baking powder. We get bromine in much of our baking powder. Salt is made up of Sodium and Chlorine and some salt has iodine added to it. Of all these four chemicals, iodine is needed more in the body and is the least reactive halogen so it will get replaced if any of the other three are present.

It has been estimated by some medical doctors that 99.9 % of the people in the world are iodine deficient. It is widespread everywhere except in Japan where they use a lot of seaweed and kelp. If this is true, we all should pay attention to getting a better source of iodine in our diets so we can have our endocrine systems functioning up to capacity. We should also pay attention to cutting down on the other halogens so the iodine can be absorbed by the body.

Thursday, March 25, 2010

Why Juice Fresh Fruits and Vegetables?

Did you know that 95% of the nutrient content of fruit and vegetables is found in the juice? A well balanced and healthy diet includes many servings of fruits and vegetables a day. Sometimes it is hard to just eat that much food. Fresh fruits and Vegetables made into juices are an easy source for getting those vital nutrients. When fruits and vegetables are juiced, the cell walls of the produce are broken down to let the juice out. This juice is rapidly absorbed into the blood stream. That is the quickest way to get nutrients into the body through the digestive system.


Phytochemicals found in fruits and vegetables have been found to cure ailments such as asthma, diseases of the heart, digestive system, and diabetes. Consumed regularly they prevent and help fight many types of cancer. The best way to access these phytochemicals is through juicing the fresh fruits and vegetables and consuming that juice fresh and raw.


Chlorophyll, which is found in the green vegetables, particularly the leafy ones, has very similar makeup to the hemoglobin in the blood. Basically, it is the blood of the plants. It is healthy to use the green leafy vegetables in juices because of this oxygen transporter that is in them.


Raw fruits and vegetables contain many enzymes that play an important part not only in the digestion of our food but also in the building and repairing of our bodies. Our bodies produce enzymes, but we need so many that as we age, they become less available for the many jobs they are needed for in our bodies. If we supplement them we live healthier. Many of these enzymes are made up of trace minerals and other elements that we can get from juiced raw produce.


You have complete control over the ingredients when you make your own juices. You select the ingredients and other flavorings to be added. You have the final choice when you do it yourself. Because health and tastes are individual things, no two people will choose the same. What works for one may not work for someone else. That is one very good reason for having your own juicer and using it in your home. As you educate yourself about your health issues you are better able to choose what will be right for you.


The benefit we get from our food is so much greater in most cases, if we eat it raw. Juicing raw fruits and vegetables gives us more of the necessary nutrients to keep our bodies functioning at top efficiency than chewing our food. Dietary experts tell us that the juice of fruits and vegetables is absorbed more efficiently. We have the choice of what foods to use, if and how to add flavors, organic or inorganic, how fresh we want the food, and what we ultimately juice when we choose to juice our own food. Choose healthy, choose juicing for health and to enjoy the flavors of good food.

Wednesday, March 24, 2010

Breakfast Juice Recipe

We got a variety of fruits from Bountiful Baskets the past two weeks. I have Bananas, apples, kiwi, strawberries, kumquats, mangoes, and pineapple left from before. I have been on a juice fast so I haven't been using much of it. I have juiced a few grapefruit with our citrus juicer and that juice is one of my favorite, but I wanted something different today. I didn't know if the bananas would juice so I didn't even try. The other things I decided to use for my juice.

Here is what I used:
2 Kiwi
4 strawberries
1 mango
6-7 Kumquats
1 medium apple
a wedge from top to bottom of pineapple 1 inch wide at the rind
the core of the pineapple.

I juiced all of this through my masticating juicer. I thought it would be too tart, but it was not. It was so good, about as tart as a glass of good orange juice, or a little sweeter.

Try this recipe tomorrow and enjoy your breakfast drink. We have more juice recipes that are great for juice fasting on our juicers web site.

One thing I learned about putting just fruits through that juicer is that you get a lot of pulp without fiber to push it on through. I had to follow it up with some celery to get it to go through. That was perfect though, because celery mixed with the fruits and some spinach leaves, makes a good lunch juice.

Tuesday, March 23, 2010

The Miracle Of AZOMITE®

AZOMITE® is a wonderful trace mineral supplement for crops and animals. It is mined in central Utah and comes from volcanic dust turned to rock. It is pinkish in color and was assayed by Dr. Charles Head, ranking scientific expert at the U.S. Bureau of Mines back in the 1940’s.

AZOMITE® was used to treat an orchard where leaf curl, sluggish growth, poor-quality fruit and many pests were the problem. AZOMITE® corrected the conditions within a year. By the end of the third year, none of the conditions existed.
AZOMITE® has been combined with cattle feed, poultry feed, worked into ground for pasture grass and food crops. The results are exciting. The cattle gained weight faster and had stronger legs. The poultry were more healthy and AZOMITE® gave them earlier maturity, greater weight, stronger legs, and a greater number of prime-grade quality birds.

There is an important thing that we need to understand about trace minerals. They need to be in ingested in balance because they interact. If they are not in balance, they can produce a deficiency instead of helping. Trace minerals function as catalysts within the plan or animal cells. AZOMITE® minerals are balanced minerals. Because they are balanced, they are many times more effective. The plants and animals supplemented with AZOMITE® thrive unbelievably well. The vegetables taste so much better that once you use them you are spoiled for life and never want to eat what hasn’t been given the AZOMITE® boost.

Our personal experience with AZOMITE® verifies all that we have ever read about it. Our gardens and trees and animals are more pests free and healthy because of the AZOMITE® we use. We do not have to spray for cabbage worm or other pests and the food tastes better and lasts longer after harvest without rotting.

We raised broiler chickens last year. We put AZOMITE® in their feed to help make their legs stronger. They grew well and had stronger legs. We do not raise laying hens, but the experience of others speaks well. One farmer observed: When a neighbor put AZOMITE® in the pen where culled hens were housed, by morning it was gone. All of the hens lived and started laying again. Baby chicks will eat AZOMITE® from the first day, if it is ground fine enough; it seems to stimulate their appetite. They develop more evenly, feather out sooner, and give a higher percentage of fertilized eggs. Pullets start laying earlier, and their shells are much harder.

Try AZOMITE® for yourself, I am that sure you will see a difference. Since using it, I will never be without it. Last year we almost ran out and our garden got less than the year before. I will not let that happen again. Our trees produce wonderful pest free fruit without spraying, and our vegetables are so much better than they were prior to AZOMITE®. We are ready to begin growing broiler chickens again and will give them the AZOMITE® advantage this year as well.