JUICING…

Jump

into it!

Are you ready to reboot your health, your metabolism… your whole life?  Feel the energy! Enjoy vibrant glowing health with revitalizing fresh, raw juice. You can enjoy glowing health! Do you need a juicer? I have my top picks right here on my site.  How about delicious juice recipes?  I have a variety of books to help you get started. And if you want to lose weight, get the Turbo Diet – the fastest road to a fit, trim body. So what are you waiting for? Get started today.

Jump into juicing with my latest book… “The Juice Lady’s Big Book of Juices and Green Smoothies”!

With over 400 recipes, you’ll find delicious juice combinations to help you get started or keep juicing every day. This is my most popular and complete volume of delicious vegetable and fruit juice recipes along with green smoothies and shakes.  It offers juice remedies and rejuvenators and unique gourmet recipes.

Learn More

 

Did you know?

You can get a tan by eating vegetables? It’s true. A study led by Dr. Ian Stephen at The University of Nottingham showed that a diet of fruits and vegetables may provide you with a better skin tone than the sun. The research showed that the best way to achieve that golden glow is to munch on fruits and veggies such as carrots, broccoli, spinach, and tomatoes.
If you’ve thought sleeping was a waste of time, you don’t need to feel guilty about sleeping ever again. There are hormones that make you hungry and hormones that control your appetite. And research shows they are significantly influenced by how much sleep you get. • Five major appetite-influencing hormones can get out of whack when you don’t get enough sleep, which significantly affects how much food you eat.
It’s estimated that the average adult has between 5 and 10 pounds of accumulated toxic waste in their cells, tissues, and organs, particularly the colon. (That’s 5 to 10 pounds we could really feel great about dropping!) Because of all the pollution in our world and our occasional, or maybe constant, unwise food choices, our normal body processes can get overwhelmed. Our body attempts to protect us by enclosing toxins in mucus and fat cells, and it will hang onto those fat cells to save us. We may not be able to lose weight unless we cleanse our system
It’s not just another fat. Cellulite is that lumpy, bumpy orange-peel-looking stuff that consists of irregular fat deposits. Because it’s quite different from your garden-variety kind of pudgy fat, cellulite has to be tackled uniquely. It is associated with poorly functioning blood vessels, constipation, poor lymphatic drainage, and toxicity. If blood vessels are weak and sluggish, fluids and toxins will accumulate quickly, making it difficult for the body to burn fat in the affected areas.
Living foods support thyroid and adrenal health: Could poor thyroid function be making you sick, tired, or overweight? Your thyroid is a key gland that’s tied to every other system in your body. When it’s out of balance, you’re out of balance.

 

Facts & common questions about juicing.

Juicing helps you consume more vegetables than you could eat on most days. Why not just eat the vegetables and fruit? The latest nutritional guidelines indicate that we need more veggies and fruit than most people can eat in a day—between 9 and 13 servings of vegetables and fruit (2 or 3 servings of fruit; 7 to 10 servings of vegetables)—to stay healthy depending on age and activity level, with an emphasis on dark green, leafy vegetables and red and yellow vegetables and fruit.

Most people don’t come even close to getting those number of servings every day. Juicing can make it possible to reach the goal of a minimum of 9 servings a day without requiring a lot of time.

 

You can juice a variety of vegetables and parts of plants you’d probably never eat such as stems, leaves, and seeds. You can juice things you’d probably throw away such as stems of broccoli, asparagus, and beets, radish tops, and cauliflower leaves.  This is good economy and a big nutritional bonus!

My breakfast juice often includes carrots, beet with leaves and stem, celery, cucumber, lemon, and ginger root. I would never eat all that in one setting. I once ate 5 carrots just to see how long it would take. It was almost an hour to chew all of them and my jaw was sore when I finished. I can juice 5 carrots in less than a minute and drink the juice in about the same amount of time.

Fresh juice offers health benefits nothing else can match. Not only does juice provide your body with water and easily absorbed protein, carbohydrates, essential fatty acids, vitamins, minerals, enzymes, and phytonutrients, it also provides a substance that’s more difficult to measure that is present in raw foods – biophotons, which are light raws of energy absorbed by the plants.

Light energy is found in the living cells of raw foods such as fruits and vegetables. Uncooked plants have been shown to emit coherent light energy when photographed (evidenced in Kirlian Photography). This light energy is believed to have many benefits when consumed; one in particular is to aid cellular communication. It’s also believed to contribute to our energy and a feeling of vibrancy and well-being.

Juice can help your body heal. If you have a health problem, it’s even more important to juice. Fresh juice offers the nutrients that help your body heal. It also helps to increase your energy and strengthen your immune system, plus the raw juice offers materials that help your body heal more quickly and completely.

If you want to prevent disease, the surest path to a disease-free life begins with a diet rich in plant foods. Juicing provides the nutritional advantages of plants in a concentrated form that is easy to absorb. Juicing offers a delicious, simple way to increase your consumption o life-giving raw foods. People all over the world have found healing from ailments such as cancer, chronic fatigue syndrome, fibromyalgia, high blood pressure, heart disease, arthritis, and many other conditions by juicing and making dietary changes.

The body was made to heal itself. When you provide it with the materials it needs for repair and rejuvenation, and remove irritating substances that contribute to disease and illness, the healing process begins. Therefore, make sure you add fresh juice and a healthy diet to whatever treatment plan your health care provider recommends.

Yes. Juice has soluble fiber; the insoluble fiber is removed. Whole fruits and vegetables have insoluble and soluble fiber. Both forms of fiber are very important for colon health.

Soluble fiber in the form of pectin, gums, and non-starchy polysaccharides, are found in juice.  Soluble fiber is excellent for the digestive tract. It also helps to lower blood cholesterol levels, stabilize blood sugar, and improve good bowel bacteria. Maligned for years as being devoid of fiber and inferior to whole fruit and vegetables, juice is finally taking its rightful place in nutrition. The studies show:

• Orange juice (1 cup) has approximately .19 gm soluble fiber (Journal of Agricultural and Food Chemistry, February 2007)

• Carrot juice has approximately 1.1% to 1.5% non-starch polysaccharides (fiber). (Journal of Food Science; Volume 59 Issue 6 Page 1155-1158, November 1994)

• Wine (which is made from grape juice) has approximately .14 gm soluble fiber. (Journal of Agricultural and Food Chemistry, February 2007)

• Berry juice has soluble fiber in the form of non-starch polysaccharides—pectins, hemicellulose, and cellulose. (Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands; 8 November 2004.)

No. People often ask if there’s a lot of nutrients left in the fiber.  Often we are told that it is better to have a concoction with the fiber mixed in it. The truth is that there is less than 10% of the antioxidant value in the fiber.  More than 90% of the antioxidants are in the juice.

The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape, banana, apple, tomato, pear, and honeydew melon. On the basis of the dry weight of the fruits, strawberry again had the highest ORAC activity followed by plum, orange, pink grapefruit, tomato, kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and banana. Most of the antioxidant capacity of these fruits was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone) to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice, orange juice, and apple juice.

Reference

Hong Wang , Guohua Cao, and Ronald L. Prior Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Agricultural Research Service, U.S. Department of Agriculture, Boston, Massachusetts 02111, and Nutritional Science Department, University of Connecticut, Storrs, Connecticut 06296 J. Agric. Food Chem., 1996, 44 (3), pp 701–705

Here’s the study: Wang, Hong, et al:  Total Antioxidant Capacity of Fruits Journal of Agricultural and Food Chemistry; 1996; 44: 701-705

Contribution of the fruit pulp fraction (fiber) to the ORAC value was leas than 10%.

The complete study may be purchased below.

Total Antioxidant Capacity of Fruits

Hong Wang, Guohua Cao , and Ronald L. Prior Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Agricultural Research Service, U.S. Department of Agriculture, Boston, Massachusetts 02111, and Nutritional Science Department, University of Connecticut, Storrs, Connecticut 06296 J. Agric. Food Chem., 1996, 44 (3), pp 701–705 DOI: 10.1021/jf950579y Publication Date (Web): March 19, 1996 Copyright © 1996 American Chemical Society

Fresh juice is “live food” with its full complement of vitamins, minerals, phytochemicals, enzymes and that living ingredient biophotons – light energy – that revitalizes the body.

You feel different when you drink raw juice! In contrast, commercially processed canned, bottled, frozen, or packaged juices have been pasteurized, which means the juice has been heated to high temperatures, and many of the vitamins and enzymes have been killed or removed and the light energy is virtually gone. Look at a Kirlian photography picture of a cooked vegetable or a pasteurized glass of juice, and you’ll see very little “light” emanating from the food. This gives the juice longer shelf life, but it won’t give your body the kind of life you’ll get from raw juice. Making your own juice also allows you to use a wider variety of vegetables, plus stems, seeds, and leaves that you might not otherwise eat. Jerusalem artichokes and jicama, beet leaves, green cabbage, celery leaves, and parsley are not found in most processed juices.

The sooner you drink juice after you make it, the more nutrients you’ll get. However, you can store juice and not lose too many nutrients by keeping it cold and away from oxygen, light, and heat. Store in an insulated container or covered in the refrigerator. On a personal note: When I had chronic fatigue syndrome, I would juice in the afternoons, at the time I had the most energy, and store the juice in a covered container in the refrigerator. I’d drink it for the next twenty-four hours until I juiced my next batch. (You can read my story of recovery at About Cherie.

People often ask me if it takes a bushel basket of produce to make a glass of juice. Actually, if you’re using a good juicer, it takes a surprisingly small amount.

For example, all of the following items, each weighing roughly a pound, yield about one 8-ounce glass of juice: three medium apples, five to seven carrots, or one large cucumber. The following each yield about a half cup of juice:three large (thirteen-inch) stalks of celery or one orange. Juicing is actually economical as well as nutritious.

 

Juicing Tips

1. Wash all produce before juicing. Fruit and vegetable washes are available at many grocery and health food stores. Cut away all moldy, bruised, or damaged areas.
2. Juice Primarily Vegetables. I recommend juicing mainly vegetables because fruit is high in sugar. You can add a little low sugar fruit for flavor such as lemon, lime, or green apple. I recommend that you drink no more than 4 ounces of fruit juice a day. It’s best to dilute that with water or vegetable juice.
3. Always peel oranges, tangerines, and grapefruits before juicing. The skins of these items contain bitter-tasting oils that can cause digestive problems. (Lemon and lime peels can be juiced, if organic, but they do add a distinct flavor that is not one of my favorites. I usually peel them.) Leave as much of the white pithy part on the citrus fruit as possible, since it contains the most vitamin C and bioflavonoids. Always peel mangoes and papayas, since their skins contain an irritant that is harmful when eaten in quantity.
4. Peel all produce that is not labeled organic, even though the largest concentration of nutrients is in and next to the skin. The peels and skins of sprayed fruits and vegetables also contain the largest concentration of pesticides.

5. Remove pits, stones, and hard seeds from such fruits as peaches, plums, apricots, cherries, and mangoes. Softer seeds from oranges, lemons, watermelons, cantaloupes, grapes, and apples can be juiced without a problem. Because of their chemical composition, large quantities of apple seeds should not be juiced for young children, but should not cause problems for adults.

6. Juice the stems and leaves of most produce. For example, beet stems and leaves, strawberry caps, celery leaves, and small grape stems offer valuable nutrients. Discard larger grape stems, as they can dull the juicer blade. Also remove carrot and rhubarb greens because they contain toxic substances.
7. Cut fruits and vegetables into sections or chunks that fit your juicer’s feed tube. You’ll learn from experience what size works best for your machine. If you have a large feed tube, you won’t have to cut a lot up.

8. Some fruits and vegetables don’t juice well. Most produce contains a lot of water, which is ideal for juicing. Those vegetables and fruits that contain less water, such as bananas, mangoes, papayas, and avocados, will not juice well. They can be used in smoothies and cold soups by first juicing any other produce, and then pouring the juice in a blender and adding the avocado, for example, to make a cold soup.

9. Drink your juice as soon as it’s made, if possible.If you can’t drink it right away, store it in an insulated container such as a thermos or an airtight, opaque container in the refrigerator for up to twenty-four hours. Light, heat, an air will destroy nutrients quickly. Be aware that the longer juice sits before you drink it, the more nutrients it loses. If juice turns brown, it has oxidized and lost a large amount of its nutritional value. After twenty-four hours, it may become spoiled. Melon and cabbage juices do not store well; drink them soon after they’ve been juiced. You can freeze juice.  Some people like to make a big batch of juice on the weekends and freeze in individual containers to thaw out during the week.

Get Juiced!

More than a dietary fad, juicing can change your life. Here are the essentials for drinking your way to better health. Download my article from January 2013 Charisma Magazine, “Get Juiced!” and start your transformation to vibrant health.

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