Today I made my basic juice this morning, next to my green smoothie and buckwheat oatmeal with raw goat milk, cinnamon, and cardamom. My usual juice is 2 large beats, 3 celery stalks, fresh curcumin, fresh ginger, a big fat carrot, bit of garlic, if you can take it, all through the juicer, then squeeze about half a lemon in and top off with black pepper. Its refreshing, reviving, and cleansing.
Why Detox Juice Works
Detox juice assists the body in the process of releasing fats, sugars, and toxins. Each ingredient in this recipe works to neutralize the symptoms of detoxification you may be experiencing now, while it also sets a good foundation for springtime. Beets, radishes, and garlic cleanse the liver and gall bladder - organs and tissues that are working hard to break down stored fats and sugars. The pigment that gives beets their bright color helps to neutralize the toxins from alcohol and spicy appetizers, balancing blood chemistry. The beta-carotene in carrots cools the blood. You may notice a cooling effect in the eyes, which can feel inflamed, itchy, and irritated as the body releases fats. Beta-carotene is also an important nutrient to counteract seasonal depression as it helps the skin to absorb the most from the limited sunlight during winter.If any of your holiday indulgences left you with indigestion and reflux, black pepper and raw garlic are powerful spices that rebuild digestive fire. Beets and raw garlic flush and cleanse the intestines. Celery and parsley flush the urinary system and the entire body of stagnant water weight. Garlic, black pepper, and celery flush the pores of the skin, which may feel dry, irritated, or prone to breakouts as the body detoxes. The spiciness of black pepper is also a cardiac stimulant that helps metabolize toxins in tissues. It destroys mucus and is a lung tonic for mid-February sniffles, strengthening your immune system for the fluctuating temperatures of early spring.
Why Make Juice
Cells in the body require nutrients (i.e. vitamins and minerals) to function optimally. Many of these are referred to asmicronutrients, to distinguish them from the macronutrient classes of fats, carbohydrates and proteins. When cells receive adequate micronutrients, you feel energized and full. On the other hand, many foods provide calories from macronutrients, but are devoid of the essential micronutrients cells crave. These are calorie-dense, nutrition-poor foods and this characterizes most processed foods.
Let's look at a few more reasons why vegetables, legumes, seeds, and nuts are so powerful. They provide:
1. Fiber.
This is the indigestible portion of plants. Diets high in fiber are associated with lower risks of heart disease, colon cancer, diabetes, and obesity. In the Nurses Health Study, one of the longest-running studies of women's health, women who ate more fiber were more likely to live longer. There is fiber in broccoli, beans and other members of the vegetable and fruit families, but none will be found in bagels, burgers and almost all other processed foods.
2. Phytonutrients.
These are a family of chemicals found only in plants that often give the color to vegetables but also confer many health benefits. Many of these plant-based chemicals are anti-inflammatory and anti-cancer, such as the sulforphane found in broccoli. There are perhaps 10,000 of these health-promoting chemicals in the edible plant world. (You'll never find phytonutrients in a bagel.)
3. Antioxidants.
Many chemcials found in plants confer a resistance to the damage that can occur to the human body from oxygen and the process of metabolism. Just as rust can destroy metal, oxidation can lead to diseased arteries or brain cells, and contributes to diabetes and other conditions. Within plants are chemicals such as carotenoids, polyphenols, and flavonoids that are natural antioxidants.
4. Omega-3 fatty acids.
These essential fatty acids, including DHA and EPA, are taken into cell membranes and used for the internal workings and repair of cells throughout the body. While seafood can provide Omega-3 fatty acids, they're typically absent from other animal products. Flaxseeds, chia seeds, walnuts, hemp seeds, algae and soy are some of the plant-based foods rich in this nutrient class.
The USDA recommends five or more servings of vegetables and fruits daily while Canadian authorities set the bar higher, saying 10 servings a day is optimal.
In order to consistently ingest this large amount of plant-based material, we need to do some planning.
Some ideas to get your greens: preparing large salads, adding greens in soups, and blending smoothies with berries and greens for a power breakfast or a snack. Juicing is just one more tool you can use to build a plant-based nutrition program rich in phytochemicals, and it can make it easier to reach your goal of 5 to 10 servings a day of vegetables.
Happy juicing!
information from Dr. Kahn and joyfulbelly.com
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