still juicing.

March 4, 2011 § Leave a comment

what & why.


Juicing allows me to ingest all of the great properties of the ingredients in one tall glass of goodness. Lately:

Garlic: Antimicrobial, antibiotic, cardioprotective, hypotensive, anticancer, diaphoretic, anticoagulant, lowers blood cholesterol level, lowers blood sugar level, digestive stimulant, diuretic, antihistamine, antiparasitic. I love garlic but don’t like it in my juice, but I add it because I know it’s good for me.

Ginger: Anti-nausea, relieves headaches and arthritis pains, anti-inflammatory, circulatory stimulant, antispasmodic, antiseptic, diaphoretic, anti-emetic, antioxidant, increases nutrition absorption, increases gall bladder action while protecting the liver against toxins and preventing the formation of ulcers.

Lemon: Antioxidant, anticancer, source of alkaline. High in vitamin C, and limonene (thought to inhibit breast cancer). Keeping as much of the white pith as possible because it contains pectin and bioflavonoids, which help the body to absorb vitamin C, are antioxidants, strengthen the body’s capillaries, enhance circulation, and improve skin. Freshens the flavors of the juice ingredients and snaps you awake.

Apple: Tonic, digestive, diuretic, detoxifying, laxative, antiseptic, lower blood cholesterol, antiheumatic, liver stimulant. Good source of vitamins B and C, riboflavin, and high in two important phytochemicals: pectin and boron. Adds sweetness to the juice and improves the taste of the more intense mixtures.

Beet: Antibacterial, antioxidant, tonic, cleansing, high in vitamin A, potassium, the enzyme betaine (helps liver/gallbladder). Makes the juice bright red & staining, but delicious.

Celery: Mild diuretic, anticancer. Helps with high blood pressure and to detoxify carcinogens. Helps smooth out the flavor of the mix, adds lots of water & juice.

Broccoli stalk: Low cholesterol source of protein, thiamin, niacin, pantothenic acid, calcium, iron and selenium, and a very good source of vitamin A, vitamin C, riboflavin, vitamin B6, folate, magnesium, phosphorus, potassium and manganese. Nearly tasteless in the mix but adds lots of juice.

Kale: Like all good leafy greens, high in vitamin A & C, chlorophyll, some calcium, iron, folic acid, potassium. Antioxidant and anticancer.

Carrots: Antioxidant, anticancer, protects arteries, expectorant, antiseptic, diuretic, boost immunity, antibacterial, lower blood cholesterol, prevent poopin’ probs. Extremely rich in vitamins A, B, and C; iron, calcium, potassium, and sodium. Cleanse the liver, digestive system, help prevent kidney stones and relieve arthritis/gout. Contain carotenoids which have been shown to cut cancer risk, protect arterial and cardiac disease, and enhance mental function.

Most information can be found in The Juicing Bible.

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