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.