The Healing Power of Juices
When I look at some Web sites dealing with health, I’m amazed at how little is said about the nourishment and healing effects of freshly-made juices.
As a teen-ager I was able to avoid acne and other problems because I made carrot juice and other vegetable juices on my family’s juicer. At first we had a nice Oster centrifugal juicer; later we got a Champion, which looks like a meat grinder, thoroughly masticates (chews) the vegetables, produces a rich juice, and expels the pulp. My grandmother and later my mother lived into their mid-90s, due no doubt in part to their having had rejuvenating vegetable juices.
Juicers from a century ago were hand-cranked devices. Later electric designs such as our old Oster used a toothed disk to grind the food and a spinning drum that used centrifugal force to squeeze the juice out of the pulp. The drum had holes like a colander and was lined with a perforated plastic screen. The juicer had to be stopped every so often so the damp pulp buildup could be removed.
More recent centrifugal designs have a cone-shaped filter in place of the drum so that the juice is quickly forced out of the pulp and the pulp automatically collected into a receptacle on the back of the juicer.
The Champion juicer produces juice with a lot of body. As some people may not like that, an extra fine-mesh strainer is provided to hang over the collection bowl so the fine pulp can be removed from the juice. I prefer not to use it, since I believe the fine pulp is beneficial to the digestive tract.
What kind of juice you make is up to you. There are countless mixtures possible. Jay Kordich describes the THC Vape Juice health properties of various vegetables and combinations of vegetables in his Juiceman® Audio Cassette and CD series. Probably the most nourishing, revitalizing juices come from green leafy vegetables. I don’t believe the centrifugal juicers handle leafy vegetables as well as the masticating juicers, so I favor my Champion.
One could write at length about the special nutritional properties of different vegetables and fruits; numerous books and audio courses are on the market by such noted authors as Jay Kordich, John B. Lust, Gayelord Hauser, Natalie Savona, Sarah Owen, and many others I could scarcely begin to name. A simple Web search would turn up a wealth of information – so much that one would be stunned and not know where best to look. So, we’ll cover some general guidelines to help out.
First, why are juices per se so valuable? Well, digestion begins in the mouth with chewing – breaking up whole food into small particles with a lot of surface area, mixing with saliva to introduce enzymes. Further breakdown with more digestive juices is done in the stomach and intestines. Eventually the nutrients in the food are carried to the body’s cells where they are needed. This much we know from grammar school science.