Why Vegetable Juice? The Benefits:
Vegetable juicing can be a great way to increase your vitality and give you abundant, radiant energy for both health and life.
Juicing is an efficient way to ingest high dosages of a wide variety of vegetables in an easily digested, highly absorbable form.
Note: vegetable juicing is not suitable for meal replacement, as juices do not contain the fiber in the whole vegetable, which is very important for digestive health, but as a supplement that can supercharge your diet with enzymes, phytochemicals, antioxidants, vitamins, minerals and light energy.
Eating the recommended amount of one pound of raw vegetables per 50 pounds of body weight per day can be hard to achieve if you are eating whole vegetables and salad daily; however, vegetable juicing allows you to accomplish this with ease.
The Additional Benefits of Raw Vegetables – Photonic Energy
In addition to vitamins, enzymes, minerals and antioxidants, raw living food is a vital source of life energy or “biophotons.” The German theoretical physicist Dr. Fritz Albert Popp discovered that living foods emit higher levels of “photons” of light than cooked foods. When food is cooked (heated above 120 deg F), the enzymes and light energy appear to be destroyed or denatured.
Popp discovered that coherent light energy, the type we find in raw vegetables, plays a vital role in the overall organization, health and wellbeing of our cells.
Vegetable juices are also a fantastic source of what world-leading water expert Professor Gerald Pollack calls “structured water.” According to Pollack’s work, the water in healthy human bodies is more like a kind of gel form, which has a weak charge that supports optimum flow and exchange of nutrients in our bodies.
It turns out this special form of water occurs in the presence of light – in other words light “charges” the water. Because of the essential role of sunlight in photosynthesis in plants, vegetables, and especially their juices, the amount of this special form of health-giving structured water is very high.
Fructose and Juicing
In general, we recommend minimizing fruit altogether, as it contains high fructose levels without the fiber from the whole fruit.
Half an apple or a carrot can be used to sweeten the juice if you are not on a ketogenic diet. For those on a very low sugar diet, use whole lemons or limes to sweeten your juice instead.
If you are very new to juicing, it’s best to start out with an inexpensive juicer, (about £30-$40). Many people have felt they would have a problem with juicing, but they found that it was much easier than they thought it would be. One of the most important factors is to choose a juicer that is easy to clean afterwards!
For those wanting to make a proper investment in juicing, we believe the best value and quality juicers are those that cost around $259 and are masticating juicers (rather than centrifugal) so they maintain more of the nutrients.
How Much Should I Juice and When?
About a pint per day is what we recommend, although you could start with less. Always have the juice 20 minutes before a meal or 2 hours after a meal to allow time for digestion.
A pint all at once makes less work cleaning up the juicer of course, but if a pint all at once is too much, it is fine to spread it out to more than one glass per day. Juices keep for up to 24 hours, when properly stored.
Drink Straight Away or Store Carefully?
Juicing is a time-consuming process, so you’ll probably be wondering if you can juice first thing and then drink it later. Unfortunately, vegetable juice is very perishable, so it’s best to drink all of your juice immediately, if possible.
However, if you’re careful, you can store it for up to 24 hours with only some moderate nutritional decline by pouring your juice into a glass jar with an airtight lid, and ensuring you fill it to the very top.
Vegetables Must be Organic
An important note is that your vegetables should be organic, wherever possible, as juicing non-organic versions will concentrate the pesticides into the juice.
It is possible to wash vegetables with a small amount of vinegar, but this is an additional, time-consuming step.
According to the Environmental Working Group, vegetables you should never compromise on getting organic are: cucumbers, celery, spinach, kale, lettuce and collard greens.
Note on the myth about goitrogenic vegetables and thyroid
“Goitrogenic” vegetables were researched in the 1950s and were said to cause low thyroid due to blocking iodine absorption. These vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, kale, radish and spinach. However this only affected people who were lacking iodine in their diet and have low thyroid due to low iodine levels. If you have Hashimoto’s (autoimmune thyroid), this has nothing to do with low thyroid due to iodine deficiency and it is safe to eat these vegetables and use some of them in vegetable juices. Source: Hashimoto’s Protocol by Dr Izabella Wentz.
Final Note: Be Guided by Your Own Body
Everyone is biochemically different, so the most important guidance is to listen to what your body is telling you. Some people may have a thyroid problem, but do great juicing broccoli, for example.
Always listen to your own body’s feedback for the best responses, so:
- Start by juicing vegetables that you enjoy eating non-juiced and tolerate well
- Start gently, perhaps just a cup a day and gradually build up to a pint if it suits you
- Experiment with different vegetables over time; some may never suit you and others will make you consistently feel great
- Sometimes, it can take a while to adjust to new vegetables and juices, however, if you always feel nauseous or get stomach problems after juicing, this may be a sign you shouldn’t be consuming that particular vegetable or combination
Ideas for what to do with the juice pulp are at the end of this handout if you dislike creating waste.
Ok Let’s Get Juicing!
Step 1: Start with these simple vegetables that are well-balanced and easy to digest. The amounts below would make just over half a pint.
- 5 sticks of celery
- ½ a cucumber
- 1 whole lemon or 1/2 apple or 1 carrot to sweeten.
- Raw ginger to taste
These aren’t as beneficial as the more nutritionally intense dark green vegetables, but once you get used to these vegetables, you can start adding the more nutritionally valuable, but less palatable vegetables into your juice listed below.
Step 2: When you have acclimatized yourself to juicing, you can start adding these vegetables:
- Red leaf lettuce
- Green leaf lettuce
- Romaine lettuce
- Arugula (rocket) lettuce
Step 3: After you are accustomed to these, then go to the next step and add more bitter greens:
- Chinese Cabbage
- Bok Choy
- Dandelion greens
- Collard greens
- Mustard Greens
Remember, we are avoiding adding fruit and vegetables that are high in fructose content, so as mentioned, it is best to sweeten with lemons and limes. However, the occasional use of carrots and beets for variety and as a sweetener is also ok, if used in moderation (not more than 1-2 per week in a juice).
Step 4: When you are ready, move on to adding herbs to your juicing. Herbs also make great additions, and there are two that work exceptionally well, but experiment, as not everyone gets on with all herbs:
- Cilantro (Coriander)
Ideas for the Pulp
1/ Put it back through the juicer in order to maximize the amount of juice you get out of your vegetables and fruit.
2/ Mix a portion in with your juice and consume it. Consuming the pulp increases the time it takes to consume the juice, but it is healthy. One can gradually add the pulp back in over time to get used to it. If you add the entire pulp back in, the mixture becomes almost like a green vegetable porridge that can be eaten with a spoon. Try doing this both ways. Listen to your body and see what works best for you.
3/ For those with gardens, empty the pulp into a compost bin as it is. The pulp being ground fine cuts the compost time considerably.
4/ You can freeze the pulp in freezer bags, pressing them flat so they are easy to break off in pieces. This is good to drop into soups, sauces, mixes of various sorts to add flavor and bulk.
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