Raw Juice Therapy
Raw juice therapy is a method of treatment of disease
through an exclusive diet of juices of fruits and vegetables. It is also known
as juice fasting. It is the most effective way to restore health and rejuvenate
the body. During raw juice therapy, the eliminative and cleansing capacity of
the organs of elimination, namely lungs, liver, kidneys and the skin, is
greatly increased and masses of accumulated metabolic waste and toxins are
quickly eliminated. It affords a physiological rest to the digestive and
assimilative organs. After the juice fasting or raw juice therapy, the
digestion of food and the use of nutrients is vastly improved. An exclusive
diet of raw juices of fruits and vegetables results in much faster recovery
from diseases and more effective cleansing and regeneration of the tissues than
the fasting on pure water. Dr. Ragnar Berg, a world-renowned authority on
nutrition and biochemistry observes: "During fasting the body burns up and
excretes huge amounts of accumulated wastes. We can help this cleansing process
by drinking alkaline juices instead of water while fasting. I have supervised
many fasts and made extensive examinations and tests of fasting patients, and I
am convinced that drinking alkali-forming fruit and vegetable juices, instead
of water, during fasting will increase the healing effect of fasting.
Elimination of uric acid and other inorganic acids will be accelerated. And
sugars in juices will strengthen the heart. Juice fasting is, therefore, the
best form of fasting."
As juices are extracted from plants and fruits, they
process definite medicinal properties. Specific juices are beneficial in
specific conditions. Besides specific medicinal virtues, raw fruit and vegetable
juices have an extraordinary revitalising and rejuvenating effect on all the
organs, glands and functions of the body.
Favourable Effects
The favourable effect of raw juices in the treatment
of disease is attributed to the following facts:
1. Raw juices of fruits and vegetables are extremely
rich in vitamins, minerals, trace elements, enzymes and natural sugars. They
exercise beneficial effect in normalising all the body functions. They supply
needed elements for the body’s own healing activity and cell regeneration,
thereby speeding the recovery.
2. The juices extracted from raw fruits and
vegetables require no digestion and almost all their vital nutrients are
assimilated directly in the bloodstream.
3. Raw juices are extremely rich in alkaline
elements. This is highly beneficial in normalizing acid-alkaline balance in the
blood and tissues as there is over-acidity in most conditions of ill-health.
4. Generous amounts of easily assimilable organic
minerals in raw juices especially calcium, potassium and silicon help in
restoring biochemical and mineral balance in the tissues and cells, thereby
preventing premature ageing of cells and disease.
5. Raw juices contain certain natural medicines,
vegetal hormones and antibiotics. For instance, string beans are said to
contain insulin-like substance. Certain hormones needed by the pancreas to
produce insulin are present in cucumber and onion juices. Fresh juices of
garlic , onions, radish and tomatoes contain antibiotic substances.
Precautions
Certain precautions are, however, necessary in
adopting an exclusive diet of raw juices. Firstly, all juices should be made
fresh immediately before drinking. Canned and frozen juices should not be used.
It will be advisable that one should have one’s own juicer for extracting fresh
juices. Secondly, only fresh ripe fruits and vegetables, preferably organically
grown, should be used for extraction of juices. Thirdly, only as much juice as
needed for immediate consumption should be extracted. Raw juices oxidise
rapidly and lose their medicinal value in storage, even under refrigeration.
Fourthly, the quality of the juices has a distinct bearing on the results
obtained. In case of incomplete extraction of juices, their effective power is
proportionately reduced due to the absence of the vitamins and enzymes which
are left behind in fibre and the pulp. Finally, if juices are too sweat they should
be diluted in water on 50: 50 basis or mixed with other less sweet juices. This
is especially important in some specific conditions such as diabetes, hypoglycemia,
arthritis and high blood pressure. Fruit and vegetable juices may be divided
into six main types. These are: (i) Juices from sweet fruits such as prunes and
grapes. (ii) Juices from sub-acid fruits like apple, plum, pear, peach, apricot
and cherry, (iii) Juices from acid fruits like orange, lemon, grapefruit,
strawberry and pineapple. (iv) Juices from vegetable fruits, namely, tomato and
cucumber. (v) Juices from green leafy vegetables like cabbage, celery, lettuce,
spinach, parsley and watercress. (vi) Juices from root vegetables like
beetroot, carrot, onion, potato and radish. Generally speaking, fruit juices
stir up toxins and acids in the body, thereby stimulating the eliminative
processes. Vegetable juices, on the other hand, soothe the jaded nerves and
work in a much milder manner. They carry away toxic matter in a gentle way.
Owing to their differing actions fruit and vegetable juices should not be used
at the same time or mixed together. It is desirable to use juices individually.
In any case not more than three juices should be used in any one mixture. The
following broad rules apply when using mixtures of juices:
1. Juices from sweet fruits may be combined with
juices of sub-acid fruits, but not with those of acid fruits, vegetable fruits
or vegetables.
2. Juices from sub-acid fruits may be combined with
juices of sweet fruits, or acid fruits, but not with other juices.
3. Juices from acid fruits may be combined with those
of sub-acid fruits or vegetable fruits, but not with other juices.
4. Juices from vegetable fruits may be combined with
those of acid fruits or of green leafy vegetables, but not with other juices.
5. Juices from green leafy vegetables may be combined
with those of vegetable fruits or of the root vegetable, but not with other
juices.
6. Juices from root vegetables may be combined with
those of green leafy vegetables, but not with other juices. A proper selection
of juices in treating a particular ailment is very essential. Thus, for instance,
juices of carrot, cucumber, cabbage and other vegetables are very valuable in asthma,
arthritis and skin disease, but juices of orange and mosambi aggravate their symptoms
by increasing the amount of mucus.
Source: www.healthlibrary.com through
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