Juicing
Juicing Guidelines:
* Drinking raw, fresh fruit and vegetable is the most beneficial way to cleanse the body, maintain good health and heal from virtually all illnesses.
* Juice, organic produce whenever possible. When organic produce is not obtainable, be sure to peel and wash the produce thoroughly.
* Juice, should be made fresh as often as possible, as the enzymes in the juice start to deteriorate immediately after the juice is prepared.
* It is best to make fresh juice daily, however, that can be a very time consuming job and most people will eventually give up juicing because it becomes too much of a burden (although it would be a welcome burden if a person had cancer and they knew that fresh juice would heal them).
* A recommended juicing schedule is to make enough juice for two days and then only juice every other day.
* Fresh juice should be kept as cold as possible without freezing it. Store the juice in a cold refrigerator immediately after making it.
* In order to maintain good health a person should drink 2 pints (4 cups) a day, of fresh fruit and vegetable juice.
* In order to recover from a serious illness a person should drink 6 - 8 pints (12 - 16 cups) a day, of fresh fruit and vegetable juice.
* For a complete guide on juicing refer to the book by Norman Walker D. Sc. “Fresh Vegetable and Fruit Juices”
Juice Machines:
There are many different types of juicers available and some juicers are better than others. However, drinking any fresh raw juice is better than no juice at all. In general, the high-speed centrifugal juicers do not produce as high of quality juice as the low speed triturator pressing juicers.
The juicer I found to be the best overall is the TRIBEST Green Star Juicer. It is a triturating twin-gear press juicer and it runs at a relatively low 110 RPM. This juicer may be purchased directly from the SHIPLEE.com web site.
What to Juice:
* A basic guideline for the juice contents is approximately 50% carrot Juice 40% green leafy vegetables and 10% fruit.
* Some of the best items to juice are as follows: Carrots, Celery, Cucumbers, Parsley, Spinach, Beets, Kale, Cabbage, Apples, Pears, Green Leafy Lettuce, Green Beans, Snow and Snap Peas, Swiss Chard and many more.