If you are new to juicing you might be mesmerized by all the green juice
talk in juice bars, in health magazines and all over the world wide
web. So what is this green juice hype all about?
Green juices are probably the best food-based medicine we can give our bodies. They
are particularly beneficial for all these people who:
- have problems with their digestion
- those whose bodies are highly acidic
- those who suffer from toxic overload
- for those who need to lose weight
Juices are easily absorbed as the juicing process breaks down
the cell walls of fruits and vegetable making them easier to digest. This means that the nutrients are getting directly
into your system.
One
very well known benefit of using green herbs and vegetable in juicing
is the fact that they are rich in chlorophyll. Scientists discovered
that hemoglobin in human blood and chlorophyll in green plants are
almost identical. Just like our hemoglobin chlorophyll contains carbon,
hydrogen, oxygen, and nitrogen. The only chemical difference in the
organic construction of the
chlorophyll in plants and in blood is that the former
contains magnesium while the latter contains iron.
A research in Germany demonstrated that chlorophyll helped reduce high blood pressure, eliminated anemia, made
weak men strong, cured digestive troubles, and seemed to be a potion of youth.
Once in the digestive system,
chlorophyll immediately enriches the blood.
The red blood cells increase considerably in number while their
haemoglobin content rises. The blood circulation improves and more
nutrients and oxygen are transported to tissues and organs. At the same
time more toxins are neutralized and removed. The blood is enriched and
reinforced with new
life.
No wonder, then, that those who consume considerable amounts of
chlorophyll-rich foods are not only reporting recovery from chronic
diseases and ailments, but also more energy, stamina and radiance that
they have not experienced for a long time, if ever at all.
Best fruit and vegetable combination for a nutritious alkalizing green juice:
- cucumber, celery, cilantro
- lime, celery, cucumber, cilantro
- cucumber, celery, fennel
- fresh aloe vera leaves, green apples, lemon balm
- green apple, celery
- green apple, pear, cucumber
- celery, bell pepper, cucumber
- pear, mint, cucumber
- cucumber, fennel, celery, green chili pepper, cilantro
- cucumber, parsley, bell pepper
- apple, kiwi, cucumber
- honey dew, celery
- bell pepper, green chili pepper, cucumber
- spinach, green apple, cucumber
- kale, celery, cucumber
- apple, cucumber, fresh stinging nettle
- green asparagus, cucumber and pear
These are only few
suggestions. You can start from here. Experiment with green herbs and
veggies; add limes or lemons. Add ginger. The taste will change when you
change the proportions of your ingredients, but the alkalizing and
detoxifying action will remain unchanged.
I prefer to make pure vegetable juices, but some people love to add a
little sweetness of a fruit. I rather add herbs. And I always add a
pinch of Celtic salt and few drops of virgin olive oil to activate the
bile flow.
If you are planning a detox or a weight loss program, end of summer is a perfect time to begin, but you can start juicing at any time. Start slowly and
gradually increase the amount of green, alkalizing foods.
If you have never done juicing before, start slowly. You do not want to
overwhelm your digestive tract. Consult certified nutritionist if you
suffer from any chronic disease or are taking medication.
By Dominique Allmon
Dominique Allmon©2014
