|
|
|
|
|
|
|
808.392.5272
|
310.651.8113
|
416.879.6702
|
ICTeducate@gmail.com |
|
Honolulu, Hawai'i
|
Santa Monica, California
|
Toronto, Ontario Canada
|
|
|
|
ICT Institute of Complementary Therapies © 2005 All Rights Reserved
|
|
|
|
|
|
|
|
|
|
| Vegetable juice is a great energizing breakfast. Most people juice in the morning, but choose whatever meal works out best for your lifestyle. |
|
|
| Fruit: |
Vegetable juice and fruit juices are two completely different substances in terms of nutrition. Fruits are cleanser. Avoid large amounts of fruit juices. The high content of natural sugar in fruit juices raise insulin levels. Vegetables are builders, they rejuvenate and strengthen. Although vegetable juice doesn't raise insulin levels. Carrot and beet juice (and most vegetables that grow underground) are the exceptions, |
| Caution: |
Carrots, Beets: |
|
Juice carrots and beets in moderation . If you are healthy, add about one pound of carrots or beets to your juice, per week. The deep, intense colors of these foods provide benefits that are just not available in the green vegetables. Vegetables that grow underground are sugar ladened and increase in your insulin levels and function similarly to fruit juice. |
|
|
|
| Prepare your juice with vegetables at room temperature. Leave the vegetables out overnight, or for at least one hour in the morning, Cold liquids shock the system. |
| You may choose to begin your juicing experience slowly: |
|
Fresh juice is very perishable so it's best to drink all of your juice immediately, at room temperature, to receive the optimum benefit and nutrition . The exception would be, if your juicer is a the twin gear masticating machine with magnets in the gears. Carefully stored juice can be stored for up to 24 hours with only moderate nutritional decline. SEE: Juice Storing Tips below. |
|
|
Fresh juice is very perishable so it's best to drink all of your juice immediately, at room temperature, to receive the optimum benefit and nutrition . The exception would be, if your juicer is a the twin gear masticating machine with magnets in the gears. Carefully stored juice can be stored for up to 24 hours with only moderate nutritional decline. SEE: Juice Storing Tips below. |
|
|
|
|
|
|
|
| Step 1: |
These vegetables are the easiest to digest: |
|
| * Apple |
| * Celery |
| * Cucumbers |
| * Fennel |
| * Ginger Root |
| • Lemon |
| These fruits and vegetables are medicinal, but they aren't as beneficial as the nutritionally intense dark green vegetables. Once you can tolerate these ingredients, you can start adding the more nutritionally valuable, but less palatable items. |
|
|
|
| Step 2: |
When you've acclimatized yourself to juicing, start adding these vegetables: |
|
| * Red leaf lettuce |
| * Green leaf lettuce |
| * Romaine lettuce |
| * Endive |
| * Escarole |
| • Spinach |
|
|
|
| Step 3: |
After you're acclimatized to these, then go to the next step: |
|
| * Cabbage |
| * Chinese Cabbage |
| * Bok Choy |
| Cabbage juice is one of the most healing nutrients for ulcer repair as it is a source of vitamin U. |
|
|
|
|
| Step 4: |
When you're ready, move on to adding herbs to your juicing. Herbs also make wonderful combinations, and there are two that work exceptionally well: |
|
| * Parsley |
| * Cilantro |
| If you are new to juicing, be cautious with cilantro. If you cannot tolerate cilantro. There are other vegetable that are more beneficial and challenging than cilantro. |
|
|
|
| Step 5: |
Begin with one to three of these leaves, as they are very bitter: |
|
| * Kale |
| * Collard Greens |
| * Dandelion Greens |
| * Mustard Greens (bitter) |
| If possible, purchase collard green with the leaves still attached to the main stalk. The greens rapidly loses many of its valuable nutrients when cut. |
|
|
|
|
| Step 6: |
Garlic: |
|
| Garlic balances out the bowel flora. The ideal dose is just below the social threshold where people start to notice that you have eaten garlic. One large clove, two medium cloves or three small cloves is a suggested dose. |
|
|
| Step 7: |
Add ingredients to make your juice palatable and delicious |
|
| • Cranberries: Limit the cranberries to about 4 ounces per pint of juice. |
| Cranberries have five times the antioxidant content of broccoli. Antioxidants may protect against cancer, stroke and heart disease. In addition, they have a high percentage of phytonutrients. Phytonutrients assist prevention of urinary tract infections. |
|
| • Lemons: (Peel just the yellow bitter skin, leaving as much of the white rind as possible). Along with adding nutrients to your juice; lemons lighten the bitter and earthy dense flavors. |
|
| • Fresh ginger: Ginger gives your juice a taste "kick". Fresh ginger is used to soothe upset stomachs and boost energy. |
|
| • Fresh turmeric: 1990s research indicate that curcumin is as powerful an antioxidant as vitamins C and E, and beta-carotene. Antioxidants are also preservatives. In India, curcumin is considered a standard anti-inflammatory medication. It appears to be most effective for acute (as opposed to chronic) inflammation. The curcumin in turmeric fights bacteria commonly responsible for infectious diarrhea. |
|
|
|
|
| Step 8: |
Add Omega-3 fat in the form of cold press oil /s |
|
| Flax seed oil, olive oil, coconut oil, Udo's oil, or grounded seeds |
|
| Particular fat is an elemental addition to green vegetables. Green vegetables contain vitamin K, which glues the calcium into the bone matrix. Research suggests that vitamin K significantly reduces calcification in the arteries. However, vitamin K is not absorbed well unless there is some fat. |
|
| Seeds: Seeds also supply protein and essential fatty acids balancing the juice. |
|
| Alternate adding freshly ground raw seeds. For example: Pumpkin, sunflower, sesame, flax, etc.Grind seeds in a coffee or other grinder. |
|
|
|
| Step 9: |
Sprouts are a potent nutritional addition to vegetable juice. Any legume, seed, nut, or grain tansitions to a complete protein when soaked and sprouted |
|
| • Sprouted alfalfa seeds |
| • Sprouted broccoli seeds |
| • Sprouted buckwheat greens are seven-day-old greens grown from whole, unhulled buckwheat seeds. Buckwheat greens are a building and cleansing food containing vitamins B1, B2, B12, C, niacin, panothenic acid; many minerals; and rutin, a natural longevity agent due to its antioxidant properties. Buckwheat greens are helpful in circulatory and heart problems as they contain lecithin, a natural cholesterol-lowering fatty acid. |
| • Sprouted fenegreek seeds |
| • Sprouted legumes |
| • Sprouted sunflower seeds |
| • Sprouted wheat grass seeds |
|
|
| Return to top |
  |
| To store your juice |
|
| 1. Store your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will "oxidize" and damage the juice. |
|
| 2. Light damages the juice. Wrap the jar with aluminum foil to block out all light. |
|
| 3. Vegetable juice should be consumed at room temperature, Store it in the refrigerator until about 30 minutes prior to drinking. |
|
|
|
| Fat and oil
|
| Flax seed oil, olive oil, coconut oil, Udo's oil, or grounded seeds |
|
| Particular fat is an elemental addition to green vegetables. Green vegetables contain vitamin K, which glues the calcium into the bone matrix. Research suggests that vitamin K significantly reduces calcification in the arteries. However, vitamin K is not absorbed well unless there is some fat. |
|
| Seeds: Seeds also supply protein and essential fatty acids balancing the juice. |
|
| Alternate adding freshly ground raw seeds. For example: Pumpkin, sunflower, sesame, flax, etc.Grind seeds in a coffee or other grinder. |
|
|
| Return to top |
 |
| For years, I felt my Juiceman and Champion gave adequate service. However, after adding a twin gear juicer to my kitchen ten years ago, the other juicers became obsolete for my use. |
| • Juiceman II: Good centrifugal juicer: Easy to run tough vegetable through. Less effect yield from leafy greens and grasses. |
| • Champion Juicer: Masticating pulp ejector juicer. Extracts more nutrients than centrifugal units. Versatile: homogenizes for veggie loaves, nut butters, and frozen dairy-free banana based "ice cream". High RPM friction heats the juice and diminishes the nutrients. |
| • Twin gear juicers: Extracts twice as much juice and nutrients than the Juiceman II. Many feel the twin gear is superior in many ways to a Norwalk hydraulic press. Special magnetized stainless steel twin gears and low RPM's allow less oxidation and longer storage with minimum loss of vitamins. |
| In my comparison test using the same size and volume of product the twin gear juicer produced at least twice the juice as the Juiceman. The cost of my weekly produce diminished by 50%. |
| There are many brands of twin gear juicers available. I purchased my twin gear juicer, Super Green Power, in 1996. The price was $1000 CND. At the time, I felt it was the top of the line. The later edition of this machine is now available for $379. US dollars, includes free shipping. |
SOME OF THE TWIN GEAR JUICER ATTRIBUTES ARE:
|
| 1. NUTRIENT PROTECTION AND VOLUME |
|
| • Extracts more juice and nutrients. |
| • Saves Money on produce. |
| • Low rotation RPM speed motor prevents oxidation and heat, thus the loss of enzymes and nutrients. This makes for a juice that tastes better, is more nutritious, and stores for longer periods. |
| • Leafy greens and grasses virtually juice themselves, carrot type vegetables require some force. |
| 2. EASY TO CLEAN |
|
Juice Extractor is easy to clean |
|
| 3. MAGNETIC AND BIO-CERAMIC TECHNOLOGY |
|
Juice Extractor uses powerful magnets and bio-ceramic materials in its Twin Gears, produces fresh juice which can be stored for longer periods. |
|
| 4. SEPARATING PESTICIDES |
|
Juice Extractor filters out harmful pesticides extracting the natural juice in fruits and vegetables |
|
| 5. TWIN GEARS DO NOT TOUCH EACH OTHER |
|
The twin metal gears do not touch each other which prevents any possibility of metal scraps caused by friction to get into the juice or pulp. |
|
| 6. AUTOMATIC PULP EJECTION |
|
Two adjustable pulp inlet caps permit high levels of juice extraction from a wide variety of fruits and vegetables |
|
| 7. LOW NOISE, HIGH QUALITY JUICING |
|
The low speed rotation of the unique, powerful, twin gear impeller and pressing system generates virtually no heat that would cause denature to the juice. Fruits and vegetables are thoroughly masticated, rather than cutting and shredding them into small pieces. |
|
| 8. NUT BUTTER, BABY FOODS, AND SORBETS |
|
The homogenizing blank is used for making nut butters, baby foods, and fruit sorbet. |
|
| 9. HIGHER YIELD |
| I have personally compared the yield of a Champion, Juiceman and Twin Gear using similar size, type, and amount of produce. The yield between the Twin Gear, Champion, and Juiceman: Twin Gear - One Cup, Champion - 2/3 cup, Juiceman 1/2 cup. |
|
| Return to top |
|
|
| GREEN POWER KEMPO GPT-1303 - TWIN GEAR MULTI-JUICER |
| The New Kempo Juicer is the newest in a prestigious lineage of Green Power juicers, created by Mr. Richard Kim of South Korea. It was introduced to the Market in August of 2002 |
| This is a Multi-function juicer it superbly juices both vegetable and wheat grass. |
| Reduced Oxidation: There's a low rotation speed of 160 rpm, while utilizing a 1/3 hp motor that prevents oxidation and heat, and the loss of enzymes and nutrients. Compared with 1,000-12,000 RPMs for the most popular juicers, as the Champion juicer works at 1725 rpms. The Kempo Pro e1303 is the quietest machine on the market just 60 dB, which makes for a juice that tastes better, can store for much longer periods, and is more nutritious. |
| Kempo Pro will not frequently clog as the older models would, especially juicing fruits like apples, strawberries, kiwi and watermelon. The new Kempo Pro produces virtually no foam when juicing wheatgrass, because the foam was a major concern in the older twin gear models |
| GREEN STAR GS-1000JUICE EXTRACTOR 1000 - TWIN GEAR MULTI-JUICER |
| Green Power machines are the best, using Exclusive Heavy Duty Twin Gear technology that is superior to those of any competitor. There's no need to look elsewhere. Easy to use, simple clean up, Green Power Juice Extractors and Food Processors areof unsurpassed quality, award-winning machines. |
| The Green Star Juice Extractor and Food Processor uses the same Exclusive Heavy Duty Twin Gear technology with the low 110 rpm. |
| It can also process whole foods making favorites such as pie crust from almonds and dates, pates from nuts and vegetables, sauces from a vast array of combinations, baby foods, frozen fruit desserts, and more. |
|
| Return to top |
 |
| Clean your juicer immediately: |
|
| Generally, if a juicer takes longer than 10 minutes to clean, we'll find excuses not to do it. |
|
| Clean your juicer immediately after juicing to prevent food remnants from contaminating the juicer and contributing to mold growth. |
|
| After preparing your produce and before juicing, fill a dish pan or sink with cool water. Cool water prevents staining of the juicer housing. |
|
| Rinse all the juicer parts and drain. Do not reassemble the juicer until each element is completely dry. |
|
| A nail brush or a toothbrush works well to clean the small areas and the metal teeth and screen. |
|
|
|
| Return to top |
|
|
Recipe for about 48 ounces of juice.
Ingredients listed alphabetically:
|
|
|
|
| Return to top |
 |
|
ALKALINE/ACID DIETARY RECOMMENDATIONS
|
|
|
| All emotions, thoughts and feelings, of whatever kind, are felt in the physical body. Those which are inharmonious produce acid reactions. Consequently the degree of acidity produced is directly proportional to these counterproductive energies. Intense emotion is not wrong in itself, but to hold on to it creates more acidity, leading to illness and pain. |
|
| Inharmonious states produce a destabilization within the cellular structure and the acid level is increases. This acidic by product is formed instantly all through the body. The ideal in dietary health is to eat as much fresh and raw food as possible. Enzymes in fresh and raw food are what make it digest properly. Cooking destroys enzymes. When enzymes are missing, the body must provide them from its storehouses in the pancreas and liver. According to present biochemical information, the amount of stored enzymes in the body is limited. |
|
| An optimum diet is: 75% fresh and raw foods; 25% cooked food. |
|
| Begin with 60% fresh and raw and 40% cooked foods. Stay at this 60/40% ratio until you are sure the body has adapted to eating more fresh food. Then, move slowly to the 75/25% ratio. |
|
|
|
| Return to top |
 |
|
|
| Return to top |
| ALFALFA SPROUTS |
|
| Alfalfa sprout juice contains valuable mineral such as calcium, chlorine, magnesium, phosphorus, potassium, silicon, sodium, and zinc, among others. Alfalfa sprout juice also supplies a full range of vitamins from A, B complex, C, E to vitamin K, a blood coagulant, and chlorophyll and amino acids. Alfalfa sprouts juice mixes well with all vegetable juices. |
|
| The best way to obtain alfalfa sprouts is to grow your own from organic alfalfa seed. increases. |
|
|
|
|
| Juicing |
| Choose fresh sprouts with small green leaves and keep refrigerated in a covered container. One half pound of alfalfa sprouts yields 2 to 4 ounces juice. |
|
|
|
| Return to top |
| ARTICHOKE |
|
| Artichoke cleanses the liver. Helps skin conditions and acne. |
|
| Cut organic artichoke in half and simmered half covered with pure water. |
|
| Eat soft base of the artichoke leaves and the soft heart. |
|
|
| Tea |
Drink the pure cooking water for an addition liver cleanse. Artichoke tea lowers cholesterol. If organic artichoke is not available, remove the pure water and replace with fresh pure water half way through the cooking process. |
|
|
|
|
| Return to top |
| ASPARAGUS |
|
| Asparagus is one of the only four vegetable high in vitamin E. It is also a source of vitamins C and A, as well as potassium, niacin and some iron. |
|
|
|
| Juicing |
| Wash spears (untrimmed). One pound of asparagus yields about 3/4 cup (75 ml.) juice. |
|
|
|
|
| Return to top |
| AVOCADO |
|
| An antioxidant. Avocados contain more potassium than many other fruits and vegetables. While high in essential fatty acids, they contain 17 vitamins and minerals including vitamins A, C, B, and E, riboflavin, iron, calcium, copper, phosphorus, zinc, niacin and magnesium as well as more protein than any other fruit. |
|
|
| Juicing |
Avocados contain little water and do not juice well. |
|
|
| Smoothie |
One avocado added to blended drinks adds a creamy texture and exceptional nutrients. Before use, wash the uncut avocado to prevent bacteria transfer to the inside fruit in the cutting process. |
|
|
|
|
| Return to top |
| BASIL |
|
| An antispasmodic, soothing digestive, antibacterial, anti-depressant, adrenal stimulant. |
|
| Used for indigestion, nervous tension, stress, tension headaches. |
|
|
|
|
| Juicing |
Juice whole fresh springs, about six springs for each cup (250 ml.) juice. |
|
|
|
|
| Return to top |
| BEANS (GREEN, YELLOW WAX, SNAP AND STRING, GREEN PEAS, SNOW PEAS) |
|
| Helps with memory and an antioxidant. |
|
| Fresh beans and peas are the same botanically as dried beans). |
|
| A good source of choline which improves mental functioning. Beans contain vitamin A and potassium, along with some protein, iron, calcium and vitamins B and C. |
|
|
|
| Juicing |
| Because of their low water content peas do not juice well. |
|
|
|
|
|
| Return to top |
| BEAN SPROUT - ADUKI, MUNG, AND LENTIL |
|
| Anemia, Arthritis, broken bones, cancer, diabetics, fatigue, fluid retention, malnutrition, pregnancy, digestion, weight loss. Bean sprouts are rich in high quality protein. Bean sprout juice is especially good as a blood builder. Lentil sprouts are an excellent source of iron. All bean sprouts are rich in vitamin C, and when vitamin C is present with iron the body absorbs more iron than without the vitamin C. |
|
|
|
| Juicing |
Choose bean sprouts with clean, white shoots and no leaves. Mix a handful into vegetable or green juice. The taste is unpleasant by itself.
|
|
|
|
Bean sprout juices mix well with other green, vegetable, and sprout juices, They can be used as a component of green drinks, as well. |
|
|
|
|
| Return to top |
| BEET ROOT AND TOPS |
|
| An anti-bacterial, antioxidant, tonic, cleansing, laxative. Beet tops (greens) are high in vitamin A and for this reason should always be juiced along with the roots. Beet tops should be used immediately, although the roots can be stored in a cool dark place for up to 2 weeks. Beet roots are high in vitamin A and betaine, an enzyme that nourishes and strengthens the liver and gall bladder. Beets are also an excellent source of potassium. With 8% chlorine, beets are cleansing for the liver, kidney and gall bladder. |
|
|
|
| Juicing |
| Scrub roots with skin on. Remove the soil and manure embedded around the root top. Rinse the beet greens. One pound (2 medium beets with greens) yields about 1 cup (250 ml.) juice. |
|
|
|
|
| Return to top |
| BROCCOLI |
|
| An antioxidant, anticancer, anti-cataracts, promotes healing. Broccoli is one of only four vegetable high in vitamin E. It is also high in cancer-fighting indoles, glucoinolates and dithiolthiones. It has a fair amount of vitamins A, B and C. A member of the cabbage family and a close relative of cauliflower, broccoli packs more nutrients than any other vegetable. Broccoli contains large amounts of vitamin C and beta carotene which are important antioxidants. In the United States, broccoli has become the most favored cruciferous vegetable (cauliflower, Brussels Sprouts, and all forms of cabbage). Researchers have concluded that broccoli and other cruciferous vegetables should be included in the diet several times a week. Consuming foods high in antioxidants can reduce the risk of some forms of cancer and heart disease. |
|
|
|
| Juicing |
| Use thick stalks and leaves as well as tops. |
|
|
|
|
|
|
|
| BRUSSELS SPROUTS see cabbage |
|
|
|
| BUCKWHEAT |
|
| Buckwheat greens are seven-day-old greens grown from whole, unhulled buckwheat seeds. Buckwheat greens are a building and cleansing food containing vitamins B1, B2, B12, C, niacin, panothenic acid; many minerals; and rutin, a natural longevity agent due to its antioxidant properties. Buckwheat greens are helpful in circulatory and heart problems as they contain lecithin, a natural cholesterol-lowering fatty acid. |
|
|
|
| Juicing |
|
Buckwheat juice is best mixed with other sprout, green, and vegetable juices.
|
|
| Choose fresh buckwheat greens with dark green leaves. Use the stems and leaves. Six ounces juice per pound of buckwheat greens. Responsive to conditions: Anemia, arterial plaque,cholesterol reduction, circulatory weakness, heart disease, high blood pressure, weight loss |
|
|
|
|
|
| Return to top |
| BURDOCK ROOT |
|
|
A mild laxative, antirheumatic, antibiotic, diaphoretic, diuretic alternative; a skin and blood cleanser, burdock stimulates urine flow and sweating. Root and seeds are a soothing demulcent tonic, used to soothe kidneys and relieve lymphatics.
|
|
| Burdock root is used as a cleansing, elimative remedy. It helps to remove toxins causing skin problems (including eczema, acne, rashes, boils), digestive sluggishness, or arthritic pains. It supports the liver, lymphatic glands and digestive system. |
|
|
|
| Juicing |
| Use 2 to 3 inches fresh scrubbed root per cup (250 mil.) juice. |
|
|
|
|
|
|
|
| CABBAGE (GREEN, RED, SAVORY, BOK CHOY, CHINESE CABBAGE, KOKL RATIN AND BRUSSELS SPROUTS) |
|
| An immune builder, antibacterial, anticancer, helps memory, antioxidant, promotes healing, anti cataracts, detoxifying, diuretic, anti-inflammatory, tonic, antiseptic, restorative, anti-ulcer. High in cancer-fighting endoles and a good source of choline, which improves mental functioning, cabbage is one of only four vegetable high in vitamin E. An excellent remedy for anemia, cabbage has also been used at a nutritional tonic to restore strength during convalescence. Of benefit to liver, cabbage is also effective in preventing colon cancer and may be of help to diabetics by reducing blood sugar. Cabbage juice is especially effective in preventing and healing ulcers. Here are literally hundred of varieties of cabbage. The most popular varieties in the United States are green cabbage and bok choy. As with broccoli, cabbage is a cruciferous vegetable and may reduce the risk of some forms of cancer including colorectal cancers. Cabbage is also high in beta-carotene, vitamin C and fiber. |
|
|
|
| Juicing |
| Wash leaving dark green outer leaves on. Juice Brussels sprouts whole. One pound cabbage (about 1/3 head) yields about 1 cup (250 ml.) juice. |
|
|
|
| Return to top |
| CARROTS |
|
An antioxidant, anticancer, artery-protecting, expectorant, antiseptic, diuretic, immune boosting, anti-bacterial, lowers blood cholesterol, prevents constipation. Carrots are extremely nutritious and rich in vitamin A, B, and C, iron, calcium, potassium and sodium. They have a cleansing effect on the liver and digestive system, help counter the formation of kidney stones and relieve arthritis and gout. Their antioxidant properties from carotenoids (including beta carotene) have been shown to cut cancer risk, protect against arterial and heart disease and lower blood cholesterol. Carrots enhance mental functioning and decease the risk of cataracts and macular degeneration. As the name implies, carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.
|
|
|
|
Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements. |
|
|
|
|
| Nutrition Facts: |
| (1 pound) carrots) |
| Calories 179 |
| Protein 4.8 grams |
| Carbohydrates 37.2 grams |
| Calcium 156 mg. |
| Phosphorus 148 mg. |
| Iron 3.2 mg. |
| Vitamin A 48,000 IU |
| Thiamine 0.27 mg. |
| Riboflavin 0.26 mg. |
| Niacin 2 mg. |
| Ascorbic acid 24 mg. |
|
|
|
|
Carrots are the sweetest most versatile vegetable, and can be used in almost any juicing recipe. The deeper the color, the higher the concentration of carotene. Do not use carrot greens for juicing. One pound (about 6 medium) yields approximately 1 cup (250 ml.) or more juice. |
| Juicing |
|
|
|
|
|
| Return to top |
| CARROTS |
|
An antioxidant, anticancer, artery-protecting, expectorant, antiseptic, diuretic, immune boosting, anti-bacterial, lowers blood cholesterol, prevents constipation. Carrots are extremely nutritious and rich in vitamin A, B, and C, iron, calcium, potassium and sodium. They have a cleansing effect on the liver and digestive system, help counter the formation of kidney stones and relieve arthritis and gout. Their antioxidant properties from carotenoids (including beta carotene) have been shown to cut cancer risk, protect against arterial and heart disease and lower blood cholesterol. Carrots enhance mental functioning and decease the risk of cataracts and macular degeneration. As the name implies, carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene. |
|
|
|
Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements. |
|
|
|
|
| Nutrition Facts: |
| (1 pound) carrots) |
| Calories 179 |
| Protein 4.8 grams |
| Carbohydrates 37.2 grams |
| Calcium 156 mg. |
| Phosphorus 148 mg. |
| Iron 3.2 mg. |
| Vitamin A 48,000 IU |
| Thiamine 0.27 mg. |
| Riboflavin 0.26 mg. |
| Niacin 2 mg. |
| Ascorbic acid 24 mg. |
|
|
|
|
Carrots are the sweetest most versatile vegetable, and can be used in almost any juicing recipe. The deeper the color, the higher the concentration of carotene. Do not use carrot greens for juicing. One pound (about 6 medium) yields approximately 1 cup (250 ml.) or more juice. |
| Juicing |
|
|
|
|
|
|
|
| CAULIFLOWER |
|
| An antioxidant, anticancer. Like all cruciferous vegetable (cabbage, brussels sprouts, broccoli, collard greens, kohlrabi), cauliflower is rich in endoles, the cancer preventative chemicals. Contains vitamin C and potassium and some protein and iron. |
|
|
|
| Juicing |
| Wash leaving core and leaves intact. One pound flowerets yields approximately 1 cup (250 ml.) juice. |
|
|
|
|
| Return to top |
| CELERY STALKS AND LEAVES |
|
| An anti-inflammatory, antioxidant, carminative, reduces blood pressure, sedative, urinary antiseptic (seeds). |
|
| Celery is an aromatic tonic herb that is used to treat gout, inflammation of the urinary tract, cystitis, osteoarthritis and rheumatoid arthritis. |
|
| CAUTION: Do not use seeds in pregnancy. |
|
|
|
| Juicing |
| Use stalks and leaves. One stalk yields about 1/4 cup of juice. |
</ | | |
