The Healing Power of Juices
by Roopa Chari, M.D.
I will continue the topic of juicing as it is such a vital one both for the prevention and treatment of various medical conditions. The quality of the health of our body and our organs is dependent on the quality of the health of our cells.
The quality of the health of our cells is determined to a large extent by the quality of nutrients it receives. By drinking juice made with a juicer you can bypass the digestive process which is extracting the liquid from the fiber and easily supply your body with nutrients. Juicing thru a juicer separates the juice from the fiber so the juice is free of pulp and your body receives the maximum amount of nutrients in minutes
Drinking the juice soon after making it is vitally important, as it is still fresh as nutrients begin to lose a lot of value soon after juicing. As you are making this juice fresh it is also free of preservatives and additives. Most importantly by making and drinking it fresh, juices contain over 90% of the food value of the fruit or vegetable and instantly release nourishment to the body through the bloodstream.
The medical community recommends that everyone eat several servings of vegetables per day, in particular those with high concentrations of beta-carotene such as carrots along with cruciferous vegetables which include broccoli, cabbage, cauliflower, spinach, brussel sprouts, kale, and watercress for the prevention of disease. Chlorophyll which is only found in plants also cleanses, nourishes and detoxifies the body.
Whenever possible purchase fresh organic produce. If you cannot get organic, use a biodegradable produce wash (from a Health Food Store) to clean all of the produce.
With juicing remember that fruits and vegetables do not mix with the exception of carrots and apples which can be mixed. Also always mix green juices ( i.e. made from broccoli, spinach, kale, lettuce, parsley, etc.) with either carrots or apples. In addition do not drink more than 4 ounces of beet juice (and always add other juiced vegetables to it) or 2 ounces of wheatgrass juice at a time.
The following are excellent juice recipes for various conditions. However always keep in mind that juices are to be used in addition to a healthy food program, exercise, and rest and is not a substitute for medical treatment. Please discuss this with your health care practitioner.
1. Recipe for Lowering Cholesterol:
5 carrots (cut into 2-3” pieces)
½ apple (cut into wedges)
½ ” ginger
Handful of parsley
(Kordich, 1993)
2. Recipe For Allergies: This juice recipe balances the immune system and keeps the mucous membranes healthy.
3-4 Carrots or 3-4 carrots
¼ of beet root 2 stalks celery
1 Cucumber (peeled) 1 bunch of spinach
2-3 stalks of celery Pinch of parsley
3. Recipe For More Energy/Stamina:
6 carrots
5 sprigs of parsley
(Kordich, 1993)
4. Recipe For Insomnia:
5 carrots
2 stalks of celery
Handful of parlsey
(Kordich, 1993)
Reference:
Kordich, Jay. “The Juiceman’s Power of Juicing”. Warner Books, Inc. 1993
Dr. Roopa Chari is a Board Certified Physician in Internal Medicine. She along with her family have opened an Alternative Medical Health Center in San Diego called, “The Chari Center of Health, Inc. She treats patients using herbal remedies, detoxification programs, healthy food programs, and a variety of proven, remarkable mind-body techniques to treat a wide range of medical and psychological conditions. Dr. Chari can be reached at (619) 275-8073 for appointments or please visit their website at www.charicenter.co
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