Previously by Margaret Durst: Herbs — Naturally Good
Juicing is a great way to get minerals in their natural ionized form. Juicing is used therapeutically in many natural regimens. The thought of juicing conjures up pictures of large quantities of vegetables being ground up for just a little bit of strong tasting juice.
Wouldn’t it be better to just eat the vegetables? No, not if you are trying to restore mineral balance to your body. For therapeutic use, it is necessary to separate the vegetable juice from the plant fiber.
Juicing is a way to get concentrated forms of natural vitamins and minerals into the body quickly. Raw juices are very easy for the body to digest and assimilate. The ionized form of minerals contained in the juices are particularly beneficial.
Raw juices are like an internal bath to the body. They tend to clean and wash the organs and tissues while delivering essential nutrients. Vegetable juices such as carrot, celery, beet, cucumber, kale, etc. tend to be the best at this because the fruit juices tend to stir up too many toxins, too rapidly, sometimes overwhelming the organs of elimination.
Certain vegetables are beneficial because of their specific vitamin and mineral content. For example, carrot juice is a great source of potassium and beta carotene. Because beta carotene can be converted to vitamin A in the body, carrot juice is beneficial for tissue healing, eye problems due to vitamin A deficiency, and healthy mucous membranes.
Celery juice is a source of natural sodium which helps neutralize acid waste. Celery juice is very beneficial for general cleaning, arthritis, bone spurs, and kidney problems. There is a significant difference between the ionized form of sodium contained in celery versus the chemical form contained in table salt. Arthritis, hardening in the joints, and bones spurs are indication of sodium (not salt) deficiency.
Beet juice is very good for the liver. It helps bile flow more freely and is know as a good liver cleanser. It is also high in a very absorbable form of iron.
Parsley is a good source of potassium and is slightly diuretic. It is excellent for the kidneys particularly in combination with celery.
Kale and other dark greens are excellent in juices because of their chlorophyll content. They are the best blood builders since they contain a balance of iron, calcium, magnesium and potassium, not to mention valuable trace minerals.
Cucumber juice is high in natural sodium and is very cooling to the body.
Cabbage juice helps to heal ulcers. It is also used in natural cancer regimens.
My favorite juice is a combination of carrots, celery, and beets with just a little apple. It is a great pick me up snack, or just a good way to wind down after a busy day – plus it really makes my skin look better.
There are as many good juice recipes as there are juicing books. Many health conditions benefit from juicing. Also, juicers have come a long way – they are much more user friendly than they used to be. Try juicing and see for yourself.
Margaret Durst owns The Green House, a vitamin, herb and health food store in Mason, Texas.