VeggieHeadOnline -- Celebrating the Veg Lifestyle

Juicing for Longevity

and Health

By Chad Walner

Among all the ways you can improve your health, none may be as pleasurable and simple as juicing. I was introduced to juicing by reading Anthony Robbins' first book Unlimited Power 14 years ago. I recall Robbins writing, "If you have a car, sell it and buy a juicer. It will take you further." It was then that I bought my first juicer, a small Braun model. The rotating blade would stop when I put too many greens in at one time. Juicing is now an essential part of my diet, and it is my aim here to share what I have learned over the last 14 years.

The first reason why juicing is of such benefit to the body is due to it being composed of raw foods. We need raw foods each day for optimum health and juicing is an excellent way to ensure that need. Besides, most people are not interested in consuming large quantities of fruits and vegetables every day - nutritional experts state that we should eat one pound of raw vegetables for every 50 pounds of body weight. By drinking juice, the fiber from fruits and vegetables is removed (which is indigestible anyway) and the body can easily absorb the nutrients. In one article I read, it claimed that as much as 99 percent of the nutrients in vegetables are trapped in the fiber. By juicing the fiber, the nutrients of the vegetable can be extracted and assimilated by the body in a way it never could by consuming it in a raw state.

Most people take for granted the complexity of the digestive process. The body itself acts like a juicer and breaks down all food into liquid so that it can be carried through the blood to the various cells. In order to do this, your body needs an increased amount of energy while sending blood to the digestive organs. The more you eat, the more energy you need to expend for digestion. This is often why people feel sluggish after eating too much. However, drinking juice provides the body with the highest quality nutrients while requiring the least energy to digest. This translates into less need for sleep, more energy, and a feeling lighter throughout the day.

Juicing also has a benefit over cooked foods as heat destroys the life-giving enzymes in live foods (such as vegetables). The late Dr. Norman Walker - who lived to about 109 - was a strict advocate of juicing and eating a vegetarian diet. In his books, he stressed the need to avoid eating cooked foods, especially those heated above 115 degrees Fahrenheit. Since juicing allows foods to remain raw, the enzymes are preserved and can be assimilated by the body. If possible, it is best to refrain from eating too many cooked foods; the body has to work hard to digest them and gets minimum nourishment in return.

Besides the aforementioned benefits, juicing can also protect you from diseases and extend your life. Fresh juices (unlike those stored on supermarket shelves) contain a variety of phytonutrients. These substances, one of which is beta-carotene, help guard against heart disease and cancer. Drinking just one pint to a quart per day of mixed juices may provide substantial protection against a host of diseases and conditions. For example, broccoli contains a substance that may prevent breast cancer; citrus fruits have substances that make it easier for the body to remove carcinogens, thus decreasing the chance of contracting cancer; grapes contain a phytochemical that appears to protect the DNA of cells from damage; similarly, a number of green vegetables help offer protection against cancer-causing substances. Throughout his life, Dr. Walker promulgated that carrot juice was the staff of life and the most beneficial substance one could consume to rid the body of excess mucus - mostly as the result of consuming too much dairy.

In addition to all the other benefits listed, there is one final huge benefit to juicing: pure water. That's right, more than 65 percent of most cells in the human body are composed of water, and in some tissues, such as the brain, the cells can be made of as much as 80 percent water. Water is essential to good health, yet most people don’t consume enough of it each day. Plus, many of the fluids we do drink, such as coffee, tea, soft drinks, alcoholic beverages, and artificially flavored drinks each contain substances that require extra water for your body to eliminate. Fruit and vegetable juices are free of these unneeded substances and are full of pure, clean water.

The best way to get started on a juicing program is to do it slowly at first. Drink a pint of juice one, and at most, two times per day for the first several weeks. Some people will be able to better tolerate the taste of certain vegetables (namely the greens). If you absolutely hate the taste of spinach, kale, broccoli, etc., then opt for the sweeter juices in the beginning, such as carrot-apple or grape juice.

Whenever you make mixed juice it is best to use a carrot base of around 40-50 percent. For example, cucumber-celery-carrot is best made if you include one cucumber, four sticks of celery, and two large carrots. Only drink straight carrot juice in moderation, as it is high in sugar and carbohydrates. Fruit juice should also be drunk in moderation, as it is also high in sugar. Always remember to buy organic produce when available and if affordable. Wash all produce thoroughly before juicing and use commercial solutions to rid fruits and vegetables of pesticides if non-organic.

In selecting a juicer, it is best to go with a less expensive brand in the beginning. When you get serious about juicing, you can graduate to better and more expensive juicers. Walk into your local health store and ask which juicer best suits your needs. For those who don’t have the time to juice, or are just too lazy, buying fresh fruit and vegetable juice from a juice bar (usually located in a health food store) is a great alternative. The juices usually range from $2 to $5 per pint, depending on where you are.

Lastly, make only as much juice as you can consume fairly soon. Vegetable juice is one of the most perishable foods of all and should be consumed immediately. The longer the juice is exposed to air, the more quickly it oxidizes, loses its flavor, and even its nutrients.

Chad J. Walner is a freelance writer who lives in Thailand, and has a residence in New York, where he is originally from. Mr. Walner graduated with a B.A. from Queens College and worked as an editor and writer for International Boxing Digest and College and Pro Football Newsweekly for several years. Later, Mr. Walner worked as an 8 ^thgrade English teacher for one year in NY. He is currently writing a book on self-development that will be reviewed by a major publishing company and is the ghostwriter of a book on improving reading ability, to be published later this year.