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.

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.