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<p class=MsoNormal><b><span style='font-family:Arial'>Juicing: Some Why's and
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<p class=MsoNormal><span style='color:red'>Juicing 2 </span> <br>
<a href="index.html">Home</a></p>
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<p class=MsoNormal><span style='font-size:14.0pt;font-family:Arial'>Infomercials
do nothing for me personally,</span><span style='font-family:Arial'> </span><span
style='font-size:11.0pt;font-family:Arial'>but the ones for juicers are in
the main correct: juicing makes you healthier and makes you feel
better. The first is a long-term observation, the second you can see
for yourself in a few days.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>That countertop sawmill that
is a juice extractor serves an important purpose: it breaks up individual
plant cells by the billions, releasing the good stuff inside. Having
taught cell biology for so long now, I’ve become familiar with what
that good stuff is: plant RNA and DNA (no, this will not grow leaves on your
nose), cytoplasm, mitochondria, <span class=SpellE>ribosomes</span>, enzymes
and coenzymes, vitamins and minerals, plus the usual proteins, lipids and
carbohydrates... and they are all uncooked.</span><span style='font-size:
11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>I’ve been juicing
for decades now, and my retrospective view is unchanged: it is worth doing.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><i><span style='font-size:11.0pt;font-family:Arial'>Common complaint:
“The juicer and the vegetables cost too much!”</span></i></b><span
style='font-size:11.0pt'> <br>
</span><b><span style='font-size:11.0pt;font-family:Arial'>Simple answer: </span></b><span
style='font-size:11.0pt;font-family:Arial'>A brake job on your car is two to
three hundred dollars. That will get you a really good
juicer. I’ve picked up cheap ones for as little as $10. Garage
sales are a good resource.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>The cost of the produce
is no more than you’d spend on other foods that aren’t even good
for you. I’ve seen people at the supermarket check out an armload of
meat and not blink an eye at the $50 it cost them. You couldn’t even
fit 50 bucks worth of carrots in a grocery cart.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span class=GramE><span style='font-size:11.0pt;font-family:Arial'>Garden,</span></span><span
style='font-size:11.0pt;font-family:Arial'> and the price plummets further.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><i><span style='font-size:11.0pt;font-family:Arial'>Common complaint:
“Juicing takes too much time!” </span></i></b><span
style='font-size:11.0pt'> <br>
</span><b><span style='font-size:11.0pt;font-family:Arial'>Simple answer: <i>No
it doesn't.</i></span></b><span style='font-size:11.0pt;font-family:Arial'>
It takes no more time than fixing a regular meal, and probably less. How much
time do you spend in doctors' waiting rooms? In line at the check-out?
Watching TV? C'mon, everybody has a little time for your health.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><span style='font-size:11.0pt;font-family:Arial'>JUICING HINTS</span></b><span
style='font-size:11.0pt'> <br>
</span><span style='font-size:11.0pt;font-family:Arial'>I’m no Heloise,
but <span class=GramE>here’s</span> some ideas for you to try
out. </span><span style='font-size:11.0pt'><o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>To get more juice, reduce
clogging, and simplify cleanup, add some peeled zucchini squash along with
your carrots. My “<span class=SpellE>Carrottini</span>”
(trademark!) juice tastes better than it sounds.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>If there is a
“head” of frothy foam on the top of your glassful of juice, you
can either enjoy the taste and texture of it (I do) or avoid it by drinking
through a straw.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>If the left-over
vegetable pulp produced your juicer seems damp or even wet, you may be
pushing vegetables through too fast. Take your time and let the machine
do its job. Use only a subtle pressure, with the plunger supplied by
the manufacturer, to send the produce through your juicer.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Twice a year, juice a
couple of pounds of grapes (the ones with the seeds) to clean the innards of
the juicer. I like to use concord grapes, and let the juice sit for
about five days. And THEN I drink it. Oh yeah!</span><span style='font-size:
11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>If you grow more than one
type of squash in your garden, unintentional hybridization is unavoidable.
Those darn bees will pollinate anything. Yellow summer squash, zucchini,
butternut, Hubbard, acorn squash, pumpkins, and all their normally-discarded
hybrids are all <span class=SpellE>juiceable</span>. A little carrot
mixed in helps the medicine go down.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>If that is not enough for
you, add a tablespoon or two of frozen natural juice concentrates (especially
lemonade, grape or pineapple) to kill the taste of any juice you do not like.
Try it with cucumber or cabbage.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Another way is to have a
chaser ready. Pick you very favorite, sweet juice and have a full glass
ready as your reward for first drinking the good-for-you vegetable juice.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Also fun: juice with a
friend. If you cannot find a friend, I suppose a family member will
have to do.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>If your family runs for
cover at first sight of your intent to liquefy everything in the
‘fridge, then snag your dog. Our dog’s ears perk up at the
sound of a Champion revving up, for she knows that the cast off vegetable
pulp is all for her. We thoroughly mix it with her dog food to greatly
increase its vegetable, vitamin, and fiber content. It is also
low-calorie, and filling, so it keeps her thin.</span><span style='font-size:
11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>No dog? Then put the pulp
in your compost pile. No compost pile? Well, why not? Okay, okay, one
more option: carrot pulp is just the ticket for carrot cake. And that
might just get your family back into the kitchen again.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><span style='font-size:11.0pt;font-family:Arial'>To get more juice out
of the same quantity of vegetables</span></b><span style='font-size:11.0pt;
font-family:Arial'>, try putting them through your juicer more slowly. A
gentle pressure works best; let the machine do the work. Taking your time
juicing can yield as much as a third more juice And, it will also reduce the
heat from pressing vegetables too hard against the juicer’s blade
assembly. Reduced friction means cooler juice, which most experienced juicers
consider to be better for you. Cooler juice also tastes better.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>To this end, I frost up a
couple of large drinking glasses, and the glass pitcher I collect the juice
in, by sticking them in the freezer each night. Next morning,
I begin. Naturally, refrigerating (but NOT freezing!) your fresh
produce also keeps everything cooler.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>HINT: A good way to check
your juicing technique is to feel the discarded pulp. If it is wet, you
are losing juice. If it is dry and puffy, you are extracting most of the
liquid very well.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>ANOTHER HINT: Clean the
clogs as you go. Carrots and other veggies can be very fibrous at certain
times of the year. This is all the more reason to slow the juicing
process down a tad. But if you are really going at it, stop juicing every
five pounds or so, unplug the juicer, and (carefully) rinse off the blade
assembly under running cold tap water. <o:p></o:p></span></p>
<p style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;
font-family:Arial'>STILL ANOTHER HINT: SCREEN CLEANING<o:p></o:p></span></p>
<p style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;
font-family:Arial'>When you juice vegetables, and your juicer filters with a
metal screen, sooner or later that metal screen will become clogged. Prompt
and thorough rinsing under the tap gets rid of most of the residue on a
day-to-day basis, but over time a hardened material starts to build up in the
screen and reduces output and efficiency. I have tried a variety of methods
to combat this, including mild solvents such as "DL" hand cleaner,
"<span class=SpellE>Goo</span> Gone," lime and rust removers such
as "CLR," brushing, soaking, and even poking out the crud with a
needle, spot by spot. Let me save you a whole lot of experimentation: use
bleach. Soak the juicing strainer in chlorine bleach overnight to as much as
12 hours and you will find the bottom of the soaking dish full of little dots
that have eroded and fallen out of the strainer. Admittedly, you have to be
something of a juicing fanatic to care about all this, but then you are a
reader of this website, so if the shoe fits . . . <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>For those who can afford
it, there are some very fine, albeit very expensive, juicers that press the
vegetables rather than spin a blade against them. While there is little
question in my mind that juicer-presses are ideal, a lot of people simply
cannot manage their high cost. I’d rather you juice cheap than
not juice at all.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Still more juicing hints
at</span><span style='font-size:11.0pt'> <br>
</span><span style='font-size:11.0pt;font-family:Arial'><a
href="http://www.doctoryourself.com/juicefast.html">http://www.doctoryourself.com/juicefast.html</a> </span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><span style='font-size:11.0pt;font-family:Arial'>WHY BOTHER?</span></b><span
style='font-size:11.0pt'> <br>
</span><span style='font-size:11.0pt;font-family:Arial'>People often ask me,
“Why juice at all? Why not just eat all those vegetables raw?”
Because you won’t, that’s why. I often juice five pounds or
more of carrots, plus six to eight apples, just for breakfast. I’d
never find the time to eat all that without the shortcut of a juicer.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>The second reason to
juice is this: your body’s absorption of fresh, raw juice is simply
outstanding. A juicer is essentially a powerful motor with teeth, breaking
cell walls and releasing all the nutrients into a solution that your body
sucks up like a sponge.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><b><span style='font-size:11.0pt;font-family:Arial'>CAROTENE NOTES<span
class=GramE> <span style='font-family:"Times New Roman";font-weight:
normal'> </span></span></span></b><span style='font-size:11.0pt'><br>
</span><span style='font-size:11.0pt;font-family:Arial'>Ideally, 6 milligrams
(mg) of beta carotene can be converted into 10,000 International Units (I.U.)
of vitamin A in the body (Bronson Pharmaceuticals' <i>Health Through
Nutrition</i>, Summer 1994, p. 17). The carotene in just one medium
carrot could provide 5,000 I.U. of vitamin A (U.S. Department of Agriculture,
<i>Nutritive Value of Foods</i>, 1981). There is some question as to
just how efficiently everyone's body can actually make vitamin A from
carotene, and theoretical yields are likely to be overly optimistic.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>It takes me about eight
large carrots to make an 8 ounce glass of carrot juice using
an inexpensive centrifugal juice extractor. (The yield from a
quality masticating juicer is higher.) Since considerable pulp is
discarded in the extraction process, the actual vitamin A content of a cup of
carrot juice is certainly much less than 8 carrots times 5,000 IU each, or
40,000 IU. For most household juicers, I estimate it to be about half
that amount. Juicers that conserve pulp will give you
more. However, juicers that remove the most pulp deliver the best
looking, best tasting juice. This is no lab exercise; a real person has
to be willing to drink it. Therefore, for persnickety patients, do not
hesitate to use an extractor.</span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Remember that <span
class=SpellE>liquification</span> increases both the availability and <span
class=SpellE>absorptivity</span> of the contents of a vegetable, while
reducing the amount you’d have to chew. It is more an issue of
quality than quantity. It is also easier and faster to down a glass or
two of juice as compared with eating several trays full of produce.
Furthermore, juicing avoids cooking, and natural health authorities
universally recommend more raw foods in our diet.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Remember also that
carotene's vitamin A potential has little to do with its role as an
antioxidant. For example, 20 mg of synthetic beta carotene is inadequate
to provide lung cancer protection, but several times that, in natural form,
is protective. </span><span style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Carotene in high doses
has been specifically shown to strengthen the immune system by helping the
body to build more helper T cells. (Alexander, M et al: "Oral
Beta-carotene Can Increase the Number of OKT4 Cells in Human Blood," <i>Immunology
Letters</i>, 9:221-224, 1985.) The amount used in this well-controlled study
was 180 milligrams of beta-carotene per day. This is, theoretically at least,
the equivalent of 300,000 I.U. of vitamin A per day! Were that amount
consumed as preformed vitamin A (retinol), it would likely be toxic. As
carotene, it is not. There is indeed a big difference between forms.</span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Incidentally, even AIDS
patients have benefited from huge carotene dosages (Graham, N. <i>American
Journal of Epidemiology</i>, December, 1993). </span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>Excess carotene causes
the skin to turn slightly orange, once succinctly described in <i>USA Today</i>
as resembling an artificial suntan. The medical name for this condition
is <i>hypercarotenosis</i> or just <i>carotenosis</i>. <i>Hypercarotenemia</i>
refers to elevated blood levels of carotene, and is also called just <span
class=SpellE><i>carotenemia</i></span>. <b><i>Both are harmless.</i></b>
According to the doctor's standard reference <i>Merck Manual</i>, 14th
edition, "excess intake of carotene does not cause hypervitaminosis
A" (p. 891). Hypervitaminosis A is vitamin A toxicity from the
preformed, oil type of vitamin A, not carotene. Even with preformed
vitamin A, says Merck, "recovery is spontaneous with no residual damage;
no fatalities have been reported" (p 891). </span><span
style='font-size:11.0pt'> <o:p></o:p></span></p>
<p><span style='font-size:11.0pt;font-family:Arial'>In short, it is
singularly difficult to kill yourself with carrots. </span><span
style='font-size:11.0pt'> <br>
<o:p></o:p></span></p>
<p><span style='font-size:10.0pt;font-family:Arial'>Copyright 2004, 2003 and
prior years by Andrew W. Saul. <o:p></o:p></span></p>
<p><b style='mso-bidi-font-weight:normal'><span style='font-size:10.0pt;
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YOUR DOCTOR!</i> How <i>to be Independently Healthy </i>(reader reviews at<i>
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