Juicing for Autoimmune Conditions

Juicing for Autoimmune Conditions

Juicing for Autoimmune Conditions

Immune system disorders cause abnormally low activity or overactivity of the immune system. In cases of immune system overactivity, the body attacks and damages its own tissues (autoimmune diseases).

Some common diseases that are generally considered autoimmune include celiac disease, chronic fatigue syndrome, diabetes mellitus type 1, Graves’ disease, inflammatory bowel disease, multiple sclerosis, psoriasis, rheumatoid arthritis, and systemic lupus erythematosus.

If you have an autoimmune disorder, here’s what you can do:

  1. Eat an anti-inflammatory diet. What is that? I was asked that so many times that I finally wrote The Anti-Inflammatory Diet (cookbook) with Chef Abby. Get my 28-day menu plan with recipes for breakfast, lunch and dinner.
  2. Look for hidden infections such as yeast, parasites, viruses or bacteria. If you have yeast overgrowth get YeastMax, for parasites, get The Parasite Cleanse Kit.
  3. Juice more of these anti-inflammatory foods:
  • Asparagus
  • Carrot
  • Radish
  • Turnips
  • Ginger
  • Turmeric
  • Leafy greens such as kale, chard, spinach and watercress
  • Bok choy
  • Fennel
  • Celery (drink 8 to 16 ounces a day) It helps you sleep well, which is very important in your recovery.
  • Beets
  • Broccoli; juice the stems and steam the florets
  • Blueberries
  1. Use coconut oil and olive oil for cooking. Avoid the highly inflammatory cooking oils such as corn, soy, safflower and sunflower oils.
  2. Eat more avocados. Use them in smoothies as one delicious way to consume them.

Get YeastMAX at 10% OFF with Code MAXITOUT.

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Strengthen Your Immune System with Spices

Strengthen Your Immune System with Spices

The Legend of the Four Thieves

Starbucks introduced the Pumpkin Pie Spice Latte in 2003. It’s been a powerful choice every fall since then. There’s a good reason why our desire turns to spice in the fall. It may be beyond just the memory of pumpkin pie and holiday memories. To understand what’s going on with spices, it might be interesting to look at the legend of the four thieves.

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Want a Great Christmas Gift?

Want a Great Christmas Gift?

Want a Great Christmas Gift?

books_newThe Juice Lady’s Big Book of Juices and Green Smoothies, which offers more than 400 recipes, makes a great gift either for the juice enthusiast or for someone who has never juiced before. Give a gift of life and health this year.

Take 10% off. Order Now.

Chili Lime Juice

  • 4- to 5-inch by 2- to 3-inch chunk jicama, scrubbed or peeled if not organic
  • 1 lime, peeled if not organic
  • 1/4 small jalapeño pepper, seeds removed unless you like really hot foods
  • Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible.

Serves 1.

From The Juice Lady’s Big Book of Juices and Green Smoothies

 

 

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Immune Strength: Prevent Colds and Flu

Immune Strength: Prevent Colds and Flu

Immune Strength: Prevent Colds and Flu

For the immune system to function well, it requires balance and harmony. The first line of defense is healthy living. Healthy lifestyle is your best cold and flu prevention.

  • Eat a diet high in vegetables; drink juices and green smoothies
  • Exercise regularly
  • Avoid sugar; it’s known to depress the immune system
  • Control your blood pressure
  • If you drink alcohol, cut way back—no more than 2 or 3 times a week
  • Get enough sleep; depending on your needs, that’s usually between 7 and 9 hours a night
  • Wash your hands frequently and cook meats thoroughly
  • Supplement your diet with vitamin C
  • Make sure you don’t get constipated; toxins get reabsorbed into your body
  • Probiotics are key to good immune health. In fact, probiotics, along with a host of other microorganisms, are so crucial to your health that researchers have compared them to “a newly recognized organ.”
  • Eat cultured (fermented) foods; they promote good gut health

Thinking of a flu vaccine? Be cautious. I recently had a conversion with a nurse who got a flue vaccine and got the worst flu she’d ever had. I talked with a young woman who got a vaccine for hepatitis B and ended up with a mysterious condition no one could diagnose that included headaches, weakness, tiredness, and occasionally her knee gives out and she falls to the floor. Dr. Mercola writes, “you need to get information about not only influenza [vaccine effectiveness] but the risks and failures associated with these flu vaccines. See his article below: 

Distrust Flu Vaccines? Wait ‘Till You See What’s Coming Next by Dr. Joseph Mercola

If you think things are bad now with the current vaccine policy, get ready for a potentially even worse nightmare. With FDA standards possibly being LOWERED to give the green light to industry, researchers are busy genetically engineering vaccines and more. Read the full story at… http://articles.mercola.com/sites/articles/archive/2013/01/02/digestive-system-gut-flora.aspx

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Greens for the Immune System

Greens for the Immune System

Greens for the Immune System

Greens such as turnip, mustard, beet greens, and chard are outstanding sources of fiber. 1 cooked cup greens supplies between 3 and 6 g. And a cup of cooked greens yields 100 to 250 mg of calcium per cup). Researchers have discovered that a gene that is essential for producing critical immune cells in your gut responds specifically to leafy green vegetables. Green vegetables also contain a variety of antioxidants and other disease-fighting compounds that strengthen the immune system. Some plant chemicals can reduce inflammation and eliminate carcinogens, while others regulate the rate at which cells reproduce, get rid of old cells, and maintain DNA. Green sprouts can contain up to 100 times more enzymes than vegetables, helping your body get more vitamins, minerals, amino acids, and essential fats. The content of vitamins and essential fatty acids increase dramatically during the sprouting process. Depending on the sprout, nutrient content can increase as much as 30 times the original value within just a few days of sprouting, and minerals bind to protein during sprouting, making them more bioavailable. One of the most nutrient dense sprouts is wheatgrass, making it one of nature’s most perfect foods.

One of the easiest ways to optimize your vegetable intake is to juice your vegetables. You may also incorporate them in entrées, sandwiches, lettuce wraps, and salads. Sauté a medley of mustard, collard, and beet greens with artichoke hearts and in olive oil. Or try my collard and bean dish recipe below.

 

Today’s Recipe

Cider-Braised Greens and Green Beans

Serves 4

  • Greens1 cup apple cider
  • 1/4 cup coconut oil
  • 1 tsp. sea salt
  • 1 head collard greens, destemmed and chopped
  • 2 cups green beans, destemmed and chopped
  • 1 Tbsp. apple cider vinegar

Heat apple cider in a medium size skillet over high heat. Allow the cider to reduce at a rapid boil for 5 minutes, or until reduced by half. Add oil and salt and stir to combine. Add collard greens,

green beans, and apple cider vinegar and continue to boil. Lower heat to low and braise for 5–7 minutes. Taste and serve. Here’s a tip: If you make enough for leftovers, this dish is twice as delicious the next day when the flavors have infused the vegetables.

From The Juice Lady’s Anti-Inflammation Diet

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