View Full Version : juicing question
07-12-2011, 07:51 PM
i am not feasting but easing my way in. so today in the morning i made juice with 3 carrots, two apples, 2 beets and whole head of kale.
i drank it all. was about 3 cups
then dinner i made
1 cucumber, 3 carrots, 2 apples, 1 beet, one stick celery, one whole head of chard.
made about 3 cups , drank it all.
is that okay... the combination and amount.
i heard while making green smoothie to switch greens to prevent something (i dont remember what that is)
so making so much juice with so much greens is okay right...i know i know no one ask about when eating junk...
but i am new still learing. basically want to make sure about combination. as i felt nausea afterwads.
other question is. when juice feasting how many cups a day should i drink or is it drink as i became hungry.
other thing is i was washing the chard and so much dirt kept coming out..is thhere a more efficient way?
looking forward to suggestions
Those look like very nutritious combinations to me.
I'd advise not going with whole heads of chard too many times a week, since it is rather high in oxolates, but other than that your 'recipes' are pretty well balanced - much more so than most beginners. I'd happily drink any of those if you offered me some.
It's absolutely normal to feel some nausea at times. It does not mean your juice recipes are 'wrong'. Those are good recipes.
Some people may take issue with the sugar content of the beets, apples and carrots, but I am always mindful of the Gerson Therapy's frequent use of carrot and apple as a basis of many of their healing juices, and especially since sugar is considered to feed cancer, yet they have great success treating cancer in spite of all the apple-&-carrot juices. Candida might be a different issue but then immune suppression is arguably a bigger issue in dealing with candida than sugar is.
What you might find is that it takes some time to get used to the sulphur content of kale, and it might also take time to grow accustomed to beet juice because it is powerfully detoxifying. For more on the detoxifying power of beets, take a listen to an interview on OneRadioNetwork.com involving a guy by the name of Robert Von Sarbacher. He's very hyperactive but nonetheless, he does have some intriguing information about beets. If you can handle his hyperactivity, I'm sure you'll get a kick out of the information he discusses, not least the interaction between beet juice and cancerous cells.
07-12-2011, 10:54 PM
Thankyou so much for such great advice.
Actually they tasted pretty good.
So i think it's spinach to that you have to switch for oxiylate acid. Right?
So I guess it's okay but not whole head?
But what if you are making green juice three times and you are switching different greens and then switch again next day.. Hmmm confused :-(
Should I only use a few leaves of the greens then each time?
Broadly-speaking, if you're cycling your choice of greens, you should be just fine.
Spinach and chard are both high in oxalates but needn't be problematic provided you don't repeat them too frequently.
07-12-2011, 11:11 PM
Thankyou so much arky
I am new and going to grocery like a brand new experience. Actually stopping and looking at things I never looked at before. Like chard ;-)
Can you tell me other greens that are
Plus can I juice bok choy
Can you tell me other greens that are
Plus can I juice bok choy
Oh, there are so many, as I'm sure you're discovering. Broccoli, cabbage (good for healing the gastrointestinal tract because it contains plenty of glutamine), red cabbage (makes a great juice and is rich in many beneficial compounds associated with its deep pigments), lettuce (though you might struggle to extract much juice from it), endive (great for the liver and, according to Norman W. Walker, the eyes), celery (lots of nice organic sodium which Bernard Jensen always observed was important for supple joints. It's also important for balancing the potassium from fruit consumption), cauliflower (tastes surprisingly mild and creamy), and yes Bok Choi and other chinese greens are just as good.
Just keep rotating them and you'll do fine. Generally-speaking, the darker the better but that's only a mild rule of thumb.
Also, if you live near a farmers' market or the countryside, remember the options for greens are more varied. One can pick and juice wild grasses, dandelion, nettles etc., all of which are awesomely nutritious.
A couple of other things to be aware of are that raw greens from the brassica family (and many leafy greens are, including several of the chinese greens) contain goitrogenic substances (they can suppress thyroid function).
Also, brassicas tend to be quite high in sulphur, which isn't a problem in itself and is actually good for the skin, hair, nails and connective tissues of the body. However, if you have known heavy metal issues or if you have mercury dental amalgams, it'd be wise not to be too enthusiastic with sulphur-rich foods.
Now don't let the goitrogenic aspect put you off - greens are extremely healthy things too eat; top of the list for anyone wishing to consume a healthy diet. Simply ensure you rotate your choice of greens frequently, not using brassicas every single day, and some people consider it wise to consume a teaspoon of kelp powder for the iodine content, to promote good thyroid function. I'm not telling you about the goitrogens to dampen your enthusiasm, but simply to help you be as informed as possible. ANY food on the planet contains certain substances which, consumed to excess or not compensated for with other substances, may cause a few issues here and there. I myself eat and juice greens daily and my health is much the better for it (though I tend to stick to low-sulphur options due to my heavy metal intoxication, and I absolutely, positively, definitely NEVER have cilantro because it's very bad news for anyone with heavy metal intoxication). Greens contain a spectacularly wide array of nutrients. If you haven't already read it, I recommend Victoria Boutenko's book 'Green For Life' on the basis that it helps one understand how broad the range of nutrition is in dark leafy greens.
You're doing great and if you keep up this daily consumption of greens, you'll see your health improve and you'll likely attain glowing skin.
P.S. the oxalic acid in chard and spinach is also high in beet greens and rhubarb (I actually refuse to eat rhubarb since it is insanely high in oxalates). However, in moderation, oxalates are useful for stimulating bowel peristalsis. Also, in spite of their oxalate content, beet greens are well-known to be great for stimulating the liver. It's just difficult to find organic beets with the leaves still on. Non-organic beets are very high in pesticides so best not consumed too frequently on that basis.
Actually, you may notice that chard and beet greens bear a striking resemblance to one another ;)
In addition to Boutenko's book, I'm sure you'd get a lot of enjoyment from reading Norman W. Walker's 'Fresh Vegetable and Fruit Juices'. There's some classic old-time naturopathic wisdom in that book, well worth the purchase price.
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