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 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.

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.

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.

Juice Fast For Weight Loss and Cleansing

Having tried juice fasting before, and having talked to others about it I chose a time when I wasn't going to have a lot of stresses in my life. I had been told that the first 3 days would be the hardest and then would get easier. The following is what I did and what I found.

For the cleanse the very most important thing is to drink often, so I set the goal of drinking a glass of something every hour. First thing in the morning is a good time to drink a full glass of lemon water. That helps the liver and the whole body cleanse. Then the next hour water, the next hour juice, then water. Every two hours I try to drink a juice or tea or vegetable broth of some kind. A variety gets you more of the nutrients your body needs. On the opposite hours I drink a glass of water. My goal is to drink 4 or 5 swallows every half hour and I often squeeze lemon into my water.

It is good to use fresh fruits and vegetables mostly so you will get enzymes as well as the vitamins and minerals your body needs. There are proteins in some of the green things as well, but that is a nutrient one has a hard time getting on a juice fast.

Another thing you don't get is fiber. Fiber is necessary to clean the bowel and because you don't get fiber on a juice fast it is recommended that you do a bowel cleanse daily. This can be done with enema, high colonic, or colon hydrotherapy. My colon Hydrotherapist told me that when you don't chew your peristalic movement in the bowel stops. The up side of this she said, is that the plaque in the bowel comes away from the walls of the large intestine. That is why you need to take the opportunity to clean it out.

One recipe for healthy fresh juice is the juice of a potato, a beet, carrots, and celery. Potato gives you potassium, beet is for the liver and gull bladder, carrots for blood sugar and energy, and celery is for sodium. This works well, and on these foods I have not found myself low in energy.

This juice fast, I have concentrated on using low sugar, low glycemic raw foods because I am trying to get rid of some candida.

It is really great to have juicers available in my home to process my raw food into juice. That way, I can juice whatever I have access to or want to eat. My citrus juicer works well to juice the lemons and grapefruit I have juiced. The wheatgrass juicer has worked great for the kale, lettuce, chard, and other leafy things. The centrifugal juicer is what I prefer for juicing the apples, carrots, beets, and peppers, onions, cucumbers, celery, and other hard fruits and vegetables. I have juiced pineapple with this juicer as well.

The hardest part of the fast has been to fix my husband and grandchild their tasty meals and then sit down to drink my glass of juice while they are eating chops and ribs and salads.

This juice fast has gone quickly. I am half through with my 21 day fast and I have lost 8 1/2 pounds and the itching from the candida is going away also.

Juice fasting is a great way to get toxins out of the body that are stored in the fat. It is great to get back on track to healthy eating and healthy living. It is great to get rid of the left over holiday weight. My friend jumpstarted his 78 LB weight loss with a juice fast. It gets you more healthy. This friend was able to get off all 3 diabetes medicines and the high blood cholesterol medicine he had been taking and his blood looks really good. I would recommend a juice fast for anyone who wants to feel better and get healthy.