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.

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.