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.

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.

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.