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In this chapter we’re going to talk about juices. It is not because of vegetarianism that we are so interested in raw juices; it’s because the cells in our bodies are constantly in a transient state. Cells are being worn out and replaced every day, and the cells can only be replaced with materials as good as we put in the fuel tank, the food we eat, the air we breathe and the water we drink. Therefore, it is of the utmost importance that we supply our bodies daily with the elements of which it is composed. The fruit and vegetable kingdoms are considered to be the builders and fruits the cleansers. There isn’t an element in our bodies that is not found in the fruit and vegetables kingdoms: oxygen, hydrogen, nitrogen, carbon, calcium, phosphorus, sulfur, sodium, manganese, all are available from fruits and vegetables. carbohydrates, proteins (amino acids), and fats are all composed of the elements just mentioned. The major elements are oxygen, hydrogen, carbon, and nitrogen. There is a specific balance of these elements within the body. When the elements become unbalanced, disease results; and when the balance is near the proper proportion, we enjoy health.

Anything that is done to the food, such as cooking, heating, boiling, canning, preserving, bottling or freezing, robs it of some of its nutrient content. The most common way of reducing the nutritional content is cooking. I am often asked if we should eat all of our vegetables raw. You could eat just about all food raw, with very few exceptions. We recommend, as an absolute minimum, that sixty percent of your diet be raw. Note that I said minimum. You can go up to seventy percent or eighty percent with no problem at all. The only reason that we don't say that one hundred percent of the diet should be raw is that there are some foods - egg white, potatoes, and soyabeans - that cannot be assimilated in the raw state. You can eat potatoes raw, but they are extremely starchy and you can’t assimilate their nutrients as well as you do in its cooked state. Raw egg white becomes a glue in the body, and the soyabean, in its raw state, does not contain the amino acids available for assimilation. This is why we recommend eating these three items cooked. With the exception of soyabeans, I can’t think of a single vegetable that has to be cooked. It is true that cooked foods, although you could not live indefinitely on cooked foods. There have been many animal experiments which show that if young animal are fed a totally cooked diet, they never reach adulthood. As an example, everything from mice to calves die on a diet which has been pasteurized, which means it has been heated to a high temperature. Ideally all of our food should contain all the vitamin and mineral elements that it contains in its natural state. When we eat, it is not just a matter of sustaining our bodies, but of replenishing them with the vital, or life force. If we put food that is degeneration of the cells. This process will continue as long as you continue to eat this type of food. The body is pretty tough instrument and it can compensate for years, but the day finally comes when the tissues fall apart. The person literally aches from head to foot. A person like this, put on a completely raw diet will react badly and will break out in a rash. The uniformed person may conclude that the raw diet is bad because it makes him break out in a rash. People may have an adverse reaction to very large doses of the nutrients that they lack. Therefore, patients who are really in bad shape, who are extremely toxic, often have to start out on as little as a teaspoon of fresh juices at a time, while we enjoy minimum good health could consume as much as a pint of fresh juice and it wouldn’t bother us bit.

Now I have already said that literally every element the body needs is to be found in fruits and vegetables. However, some of the elements are in very low concentration; it wouldn’t be practical, for example, to get all your protein from whole carrots because to would require a bushel of carrots to get twenty-five grams of protein, and your stomach just won’t hold that much bulk. That’s why juices are practical way to get nutrients. Sometimes people think of juices as a concentrated foods are not good for you, which is true. However, don’t think of fruit and vegetable juices as being highly concentrated. Juicing does not concentrate the nutrients at all - it simply removes the fibbers. In the average juice, such as carrot juice there is the same amount of water than milk has somewhere between ninety-five percent and ninety-eight percent, and when something had that high a water content, it isn’t a highly concentrated food.

Some author will go to an extreme and tell you that, since fruit and vegetable juices are so wonderful, we should live entirely upon them. We don’t advocate this at all because if you were to drink nothing but juices, in a matter of years, all your teeth would fall out from lack of use. The glands that secrete the digestive juices in your stomach would dry up because it’s like taking in predigested food. For the most part, we should think of fruit and vegetable juices as having a therapeutic effect, rather than being a staple part of the diet. Now this doesn’t mean that you can’t take juice every day for the rest of your life simply to help offset the amount of waste material you get in the air your breathe, the water your drink and some of the sprays that maybe you weren’t able to wash off your food.

I recently had a patient inform me of what he experienced from drinking carrot juice. This man was about thirty-five years old and had been on the nutritional path for fifteen years. He has been fasting off and on for that entire fifteen years. You would think that by now he would be pretty well cleaned out. It just so happens that as a youngster he was in the hospital more than he was out. At that time his parents felt that he was being used as a guinea pig for new drugs. Recently he went on a carrot juice fast, drinking one gallon of carrot juice per day. This is quite a bit but it can be done, as long as you spread it out and don’t try to drink it all at once. On the third day of the fast, he had a bowel movement( is colon was already cleaned out) that was the color of carrots, but a sulfur deposit came out with it. He figured out that the last time he had had a sulfur drug was when he was seven years old, and yet the sulfur came out of him in such in such a concentration that he said you could smell sulfur throughout the entire house. Other people who came into the house also recognised the smell of sulfur. This is something that you read about-where the disease retracing goes back that many years. You remember that disease retracing means that bodies retrace symptoms that we have had in reverse order. You can figure that if he is now back to the age of seven it won’t be long until he will be completely cleaned out. Dr. Jensen talks about this quite a bit in his books-what he has seen come out of patients when he puts them on fasts and elimination diets, things that they hadn’t consumed in years.

Juicing a bushel of vegetables or fruits has one big advantage, since we can’t eat that much. In experiments the pulp alone after the juice was extracted was fed to animals and they died, which shows that there is not enough nutrient content left in that pulp to sustain life. This is how efficient juicers are. Normally juices will be digested in ten to fifteen minutes, provided they are pure and the bulk is not present. That’s pretty fast.

You’ll see alot of information regarding how to extract the juice from the fruits and vegetables. The first process breaks down the fibre, then the juice is removed, either by a centrifuge or by a hydraulic press. Dr. Norman W. Walker, one of the foremost authorities on vegetable juices, maintains that the tituration and hydraulic press method is much more superior to the centrifuge method. The reason is that the titurating-tearing the fibres apart-breaks down the fibres more completely than does grinding the ends of the vegetables against a plate that has teeth in it. Certainly no one can argue with the fact that the hydraulic press extracts more juice from the pulp than the centrifuge. You can take the pulp that comes out of a Champion Juicer, for example, and run it through three times and still get juice out of it. The pulp is that wet. You can take the pulp from any juicer and put it in Norwalk press and still get juice out of it. In other words, the most efficient juicer on the market, then, is the Norwalk Press. It uses a two step process in which the vegetables are first run through a titurator and then put inside a canvas bag, which is then put inside the press and then squeezed under thousands of pounds of pressure to remove the juice content from the fibre. When you take the fibre out of the cloth bag, I’ll guarantee you that you’re not going to get any more juice out of it. From a technical viewpoint, then, the titurator and hydraulic method is the best from an economical and nutritional viewpoint, because it completely breaks down the fibres, but because the price of this method is not within the reach of most of us, the centrifuge juicer is the more practical. The centrifuge juicers start at $59.00 and go all the way up to $149.00. I assure you that the differences between the cheap and more expensive juicers is not haw good the motor is, but rather the amount of plastic versus the amount of stainless steel.

Because juices contain the vital forces that supply energy to our bodies, it is important that the juice be used as soon as possible after it is produced. Vegetable juice will maintain its nutrient content for about twenty-four hours. It begins to lose it rapidly up to forty-eight hours, and after forty-eight hours, don’t even bother using it-just pour it down the drain. Fruit juices won’t even keep that long. Orange juice, for example, is very volatile. It starts to lose its nutrient value within one hour. That’s why oranges should be juiced only as you need it, whereas vegetable juices can be made once a day and kept for twenty-four hours.

I said before that vegetable juices contain ninety-five percent to ninety-eight percent water, one of the purest forms of water that you can find. it has run through nature’s distillery, meaning that it has been soaked up through the plant process, and through the stems and leaves. So the water you are drinking in juice can truly be called organic water.

We need a certain amount of bulk in our diets. It’s good for the teeth to have something to chew and for the organs of digestion to have something to work with besides liquid. So it doesn’t hurt you drink juice that has pulp in it. However, for therapeutic purposes, if you are trying to nurse someone back to health, you should strain the juice even after it comes out of the juicer, to take as much pulp out of it as possible. The only juicer that you wouldn’t have to do with is the Norwalk Press. But in using a centrifuge juicer, there’s going to be a certain amount of pulp left in the juice. If you have a juicer that leaves a particularly large amount of pulp in the juice, you can pour the juice through a tea strainer and remove most of the pulp. In fact, you could put a tea strainer on top of the cup that you put underneath the spout of the juicer and strain it in that manner. The pulp can be used for compost.

I want to talk about the most commonly used and most practical combination of juices. One of biggest problems in the medical field today arthritis. This disease responds particularly well to juice therapy because juices contain necessary enzymes. enzymes are readily destroyed when you heat, cook, freeze, bottle, or can a food: the more you process it, the more enzymes you destroy. I recommend to may arthritic patients that they alternate carrot and celery with carrot and spinach juice, taking a pint of one day and a pint of the other the next. If the patient can consume it all, it doesn’t hurt him a bit to take both of these in one day. Sometimes in advanced rheumatoid arthritis, where the person has become immobilized and, consequently the organs of digestion have suffered, he can’t handle a full quart of juice like this a day. In cases of this kind, we recommend alternating.

Remember that carrot juice has a specific affinity for the liver. If you drank nothing but carrot juice by itself, the result would be a cleaning of the liver. You will hear about people turning yellow from drinking carrot juice and people say that the carrots are coming out through the skin. I have experimented with this question time and time again, including on myself. In 1961, I consumed twenty-five pounds of carrots per week. I kept it up for nine months. It took me five months to get rid of the yellowness in my skin. Though I was still consuming twenty-five pound of carrots per week by myself for, the last four months to get the liver leaned out. The liver manufactures the bile salts. Excess bile, accumulated bile, and the bile salts in general have a yellow color to them. This is what is being released when you take large amounts of carrot juice. So if anyone tells you that you are turning the color of a carrot, just rest assured that you are cleaning out, and if you continue, the yellow will go away. You will notice that the palms of the hands become more yellow than any other place, from handling the carrots. But even if you don’t handle the carrots, the palms become more and more yellow simply because pores are larger in the palms of our hands and on the soles of our feet than anywhere else in our body, and because the pores are larger there more waste is eliminated there. Remember that the skin is the third kidney. It should always be thought of as an organ of elimination. If you clogged up every pore in someone’s skin you could kill him. In fact, this was unintentionally done when they painted the girl with gold paint in "Goldfinger": they made the mistake of painting her entire body and she died. Now, because they have learned the hard way, when someone is painted a patch of unpainted skin is always left on the buttocks or somewhere that doesn’t show.

With juices you can regenerate your eyes to the point where you can throw your glasses away. We call this "eye juice," six ounces of carrot juice, six ounces of celery juice, two ounces of endive and two ounces of parsley. This combination worked best in conjunction with eye exercises.

For mucus problems, we recommend a combination of carrot and spinach juices, using eight ounces of carrot and eight ounces of spinach. For bladder or kidney infections, t cleanse the urinary tract, take a minimum of one quart of juice a day - one pint of spinach and one pint of carrot mixed together. About ninety-nine percent of bladder infections will disappear in one week because of drinking one quart of this mixture a day. If you have gall stones, besides the lemon and oil mixture, (which does not come into our discussion in this chapter), use six ounces of carrot, six ounces of celery, and four ounces of cucumber juices.

I want to remind you never to use parsley juice straight. It is too strong. Most combinations never call for more than two ounce of parsley at a time. Beet juice is another juice that is very strong. Beet juice is used as a blood builder in cases of anemia, and as a liver cleanser. Whereas, carrot juice is more general and slower acting, beet juice acts fast. In fact, the effect is so rapid that a person can drink one pint of beet juice and pass out as soon as they finish it. I saw this happen in a health food store. A man just keeled over backwards like someone had knocked him out. The reason is that it is such a tremendously potent cleanser that it sends the liver into convulsions, and when convulsed it excretes so much bile and waste material out into the body that the person can’t take it. Therefore, always start out with two ounces of beet juice and fourteen ounces of carrot juice, and then increase it to four ounces of beet juice and twelve ounces of carrot juice. You will never want to go stronger than fifty-fifty concentration, eight ounces of carrot and eight ounces of beet. If you are using beets as a blood cleanse, leave the tops and the roots on. If you want a liver cleanser, use the beat only. Never use carrot tops or the green part of the carrot. Before you juice carrots, cut about one-half inch below the little green ring at the top of the carrot. The top part contains malic acid, which is simply too strong.

People don’t know you can juice citrus fruits in juicers if you take the peel off, but the peel is extremely bitter.

As far as taste is concerned, you can mix any combination you want. You can mix any combination you want. You can mix apples and carrots and coconuts together. But if you are doing it to treat an ailment, then it’s best not to mix fruits and vegetables.

When juicing celery, leave on and put them in first and it will juice easier that way. When you are juicing carrots and a green leafy vegetable: if you are using the kind of juicer that throws out the pulp for you, it makes no difference which vegetable you juice first. But if you juicer is the kind you have to empty, it is better to juice the green leafy vegetable first. when you are juicing endive or other greens, stuff the hole full of the greens all at once. It works better to do it that way then to try and put them in a little at a time. When juicing parsley, run the stem through and everything, but put the leaves through first. You can use parsley as a breathe freshener. You can even eat onions and chew a piece of parsley, and it will do a real good job of covering up the taste in your mouth,, Onions garlic have therapeutic purposes, especially for dissolving mucus. but take my advice and don’t ever run garlic through your juicer. Ten years late, don’t ever run garlic through your juicer. Ten years later, you will still have the taste of garlic in anything that you run through your juicer. Onion are bad enough, but you can get the smell of onions out. when you are juicing spinach, roll the leaf, just like you would roll up a rug, and stick it in end ways first. That way, you will get the most efficiency out of the juice. You can put several of them together and roll them all at once. if you just stuff the spinach into the machine you will lose alot of the efficiency. Use the stems, to, because they contain quite a bit of liquid. Any broad leaf should be rolled. Don’t juice head lettuce because it is a waste of time. It lacks chlorophyll and is gas-producing, you shouldn’t juice it and you shouldn’t eat it. but leaf lettuce - romain or bun lettuce is an excellent source of chlorophyll, which is a blood cleanser.

Horseradish is the only vegetable that I can think of the juice of which you wouldn’t want. You want to grind it up but you don’t want to juice it; it’s too concentrated in juice form. When a patient is congested in the chest and everything else fails, I resort to horseradish and lemon juice. I’ve had a few patients think they would die of it, but everybody got uncongested. Seriously, it really works to break up congestion.

In juicing apples, leave the seeds in and the skin on. Just cut out the stem. the seeds are ground up and will make your apple juice tastier than the apple juice that you buy.

Those who do not have juicers can make juice with a blender by chopping up the vegetables very finely and, using a minimum amount of water, blending these together and then straining the juice. This method is not as efficient, but will do in a pinch or until a juicer can be obtained.