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.
Did you know?
Facts & common questions about juicing.
- More Vegetables
- Greater Variety
- Health Benefits
- Helps Heal
- Does juice have fiber?
- Are nutrients lost with the ejected fiber?
- Why is fresh juice better than processed juice?
- How long can fresh juice be stored?
- How much produce do you need to make a glass of juice?

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.

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.)

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

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.


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




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.


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.

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.
Click to Download