Juicing
A comprehensive plan for healing naturally

In order to understand the value of juicing, you need to understand what happens when you eat. When you chew food, you are essentially juicing it in your mouth. You are breaking it down into liquid form and splitting open the cell walls. Your saliva contains enzymes that begin the digestive process and enable nutrients to be absorbed by your body. The food particles that cannot be broken down by your digestive system, such as fibre, pass through and head out the back door.

Chewing separates the fruit and vegetable nutrients from the insoluble fibre. The better you chew before you swallow, the more nutrients you will absorb from your meal. Juicing is a great way to extract massive amounts from nutrients and vegetables without having to sit down and chew through 20 pounds of vegetables every day. Juicing releases approximately 90% of the nutrients in food, which is about three times better than you can do with your teeth.

Another key factor is absorption. If your digestive tract is inflamed and overrun with bad bacteria, you may only be absorbing a small amount of the nutrients in the food you eat. Fresh juice is alive, nutrient rich and easy for your body to absorb and use. Breaking down and digesting Whole Foods requires a lot of energy, which is why eating a big meal will often make you sleepy.

Sick people usually have an energy problem. They need nutrients and energy from food, but the energy required to digest food robs energy from the healing processes in the body. As a result, many late-stage cancer patients have difficulty absorbing nutrients from food. But when you drink freshly extracted juice, the vitamins, minerals, enzymes, and phytonutrients are quickly absorbed into your bloodstream, where they are carried to all the cells in your body with almost no digestive energy required.

Before you commence, you will need to invest in juicing machine. My experiment began with a plastic machine that I bought from Argos for about £100. I should have realised that “you get what you pay for,” but at that time, I was on a learning curve. Manufactured in China, it soon became clear that the motor in the machine was struggling to cope when juicing carrots, which are the main stay of every juice that I make. So, there was no surprise, I suppose, some weeks later when on a Saturday morning the motor went on fire. The burning smell of plastic went through my whole house and it two days, and days with open windows before we could be rid of the acrid smell.

From there, I upgraded to a Sage juicing machine that I still have today. It’s a bit noisy when it works, so I would recommend wearing ear-muffs to protect your ears and your hearing. What you have to do with this machine though as to chop everything up relatively small or the machine struggles to cope. The Sage Nutri Juicer Cold Plus SJE530BSS machine costs about £250 and is available at several outlets such as Lakeland, Harts of Stur and others (I don’t buy anything for Amazon) however, I am saving my pennies for a Nama Juicer, the Rolls-Royce of juicers.

There are hundreds of different combinations of veggie juice, and here is my go-to recipe:

Use organic where possible. Peel and scrub to clean. Chop off any bad bits.

Carrots (peeled or scrubbed) 6 large
Granny Smith apples 2 (quartered and cored)
Lemons 2 Chop ends off. Remove seeds. Quarter.
Celery 6 stalks
Garlic 2 large cloves
Ginger about a knuckle size to taste

Sometimes I add some scrubbed beetroot, or the segments for a couple of large oranges, or whatever is in my fridge and needs using up.

Carrots are rich and cancer fighting nutrients. It has more naturally occurring vitamin A, alpha carotene, and beta carotene than anything else on our planet. It provides liver detoxification and is healthy, unlike the isolated synthesised vitamin A found in most supplements.

Celery contains the anti-cancer compound falcarinol, along with vitamins A, C & K; minerals like potassium, calcium, and magnesium; and many other healthy nutrients. Beats are one of the highest antioxidant vegetables, and, like carrots, they are also rich in carotenoids, lycopene, and vitamin A with strong anti-cancer and antimutagenic activity.

By drinking this fresh juice (it’s better to drink it fresh when you make it) the body has to deal with all of this goodness, and doesn’t have time to do anything else. I was convinced that taking this juice every day (I would make a pint or more and sip it every 20 minutes or so until it was used), was my secret weapon. Even today when I’m healthy, I still make juice most days.

Buy organic if you can, because most commercial non-organic produce contains traces of toxic pesticides, fungicides and herbicides. It’s probably the reason why I wash my lemons and oranges and grapefruit in soap and water before rinsing in clean water. And don’t get hung up on the ratio. You will learn what you like and what you don’t. Of course you cannot live on juice alone. But making it a part of your daily food routine has lots of sense. I hope you enjoy experimenting, and reading up on the subject of juicing, from this taster that I have provided today. Vegetable juice is wonderful. Just get it into your body.

Last but not least

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