Sadly, when most Americans take a drink of something these days, it will more than likely contain high fructose syrup or artificial sweeteners (many of which many have been linked to cancer), artificial colors, artificial flavors, preservatives and very little of much else. Fruit drinks and even most fruit juices list high fructose corn syrup as their first ingredient.
These so called “beverages” do almost nothing to support health, and, in fact, may contribute to disease. They are one of the main culprits in increasing acidity, inflammation and sugar levels – which lead to diabetes, obesity, and other chronic conditions. We are literally drinking ourselves into disease with these concoctions.
We can change what we drink from a disease producer to a disease discourager.
Why green? Green because deep green vegetables are rich in chlorophyll. Chlorophyll is amazing. It can act as cleanser, internal healing agent, a rejuvenator and builder of red blood cells. Chlorophyll is the “blood” of plants and very closely resembles human blood. Dr Richard Willstatter, a German chemist and the winner of the 1915 Nobel Prize, found that the chlorophyll molecule is quite similar to hemoglobin, the oxygen carrier found in our blood, the difference being that chlorophyll contains magnesium instead of iron. Chlorophyll helps to oxygenate our bodies. Disease cannot live in an oxygen rich, alkaline environment.
In addition, these green “giants” are rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytochemicals such as lutein and beta-carotene.
Juicing is fantastic for those with impaired digestive systems. The process of juicing breaks down the vegetables’ cell walls, normally the job of the digestive system, giving it a “vacation” from having to do the work itself. This makes it easier for nutrients to go directly into your system. Juicing has all the benefits of eating the whole vegetables with the exception of fiber, but because of its concentration and delivery system, it packs incredible benefits. If you also want fiber, then use the pulp from juice extraction in soups and breads. Nothing needs to be thrown away!
I have chosen simple green juices to get you started. Cilantro and cucumber are the easiest vegetables to drink. As you build your own juice “BYOJ” repertoire, be mindful. You want your tummy to feel good after drinking these juices. If you feel queasy or nauseous, back down and take less of it the next time or change over your combination of vegetables. The reason you may feel a little queasy is because these deep green juices are potent liver detoxifiers. Little digestion is necessary; they go directly to work, so it can be a little overwhelming on the liver. It is best start slowly. Another option is to start by diluting your juice with water. When starting, I usually recommend two ounces of juice to four ounces of water. You are still getting the health benefits of the vegetables, but are doing so in a gentler way. Once your body adjusts, then juice without dilution. You do not need a lot of juice, usually four ounces daily is a good goal to achieve.
. I have found with my clients that the juice makes their bodies feel so good that even with the most bitter of greens, the juice taste is agreeable because of the association with how they feel. I like adding a capful of apple cider vinegar to give it a zest
Once you get the hang of juicing, you’ll be amazed how many different, delicious and satisfying combinations you can create.
Sip and enjoy~