Now that you’ve splurged on the best juicer you could afford, you want to make the most nutritious juice possible. But to get the best benefit from juicing, it is most important to be juicing every day to get your body to its optimum state. Otherwise, you may as well just make a few salads. Juicing can be so much more powerful!
You probably already know how vitally important juicing can be to your health, read this post to understand the many reasons why.
How to Prepare a Powerful Super Juice
Fresh, raw produce is a must in order to deliver the most concentrated essential minerals, enzymes and vitamins. Here are 6 tips for getting the most from your juicer:
- Organic produce is highly recommended to avoid high concentrations of pesticide and weed herbicides (paramount for cancer patients or anyone fighting disease and toxicity!). But purchasing a juicer that gets the most juice by volume of produce should mitigate the cost. And, the more organic we buy, the more we encourage organic farming.
- Shop for your produce at least once or better, 2-3 times per week if possible, so that it is as fresh as possible. Refrigerate what you do not use.
- See the “Best Juicing Ingredients” listed below and make your shopping list, and be sure to avoid the “Not So Good Ingredients”!
- Make your juice from produce that is at room temperature (if it came from the refrigerator just let it sit on the counter for an hour before juicing).
- Leave the skins (except for citrus, beets, this removes some of that rind or earthy flavor) and tops on.
- Put your greens in mostly first, adding soft and hard.
- Make and drink your juice within 20 minutes (see “How to Drink Your Juice” below for exactly how and why).
Best Juicing Ingredients
The ingredients in the ‘Best Juice Shopping List’ below are included for their pH balancing effects and high nutrient content.
The most alkalizing juices are made of primarily green vegetables. You will want at least 80% and up to 90% of your juice to be green. If the juice’s pH is too acidic, you’ll have less benefit as your body has to utilize some of the powerful enzymes and nutrients to alkalize your bodily fluids!
Acidity results from sugar too, so fruit juices are avoided altogether in early stages of cancer treatments. So even if you just want to alkalize your body, use sweet tasting veggies such as carrot, beet, and red, yellow and orange bell peppers. But use these only sparingly, no more than 10% to at most 20%, as they do contain higher sugar acid.
Note that if your sweet tooth rules and you can’t imagine drinking juice that isn’t sweet (in which case, you likely have a more urgent need to alkalize), you may add fruit at first (orange or mango), limited to a maximum of 10% by volume. But optimally you want to move on to the sweet veggies for the best pH result (sugars acidify the body). Note that fruit is very limited in the shopping list below, grapefruit, oranges and apples (tart) are the only fruit included.
Beets are also used as a bowel cleanser, so consider that you may want to start slowly keeping this at a minimum until you see how you react (some have reported red urine after eating beets or drinking beet juice but I never experienced that. Could the red coloration be an inability to absorb some important nutrients I wonder?)
Best Juice Shopping List
Put this list into a note file on your smart phone so that you can easily check it while shopping, and go with what you like!
- apple (granny or fuji, tart apples)
- beets (and beet greens)
- bok choy
- cabbage (red and green)
- carrot (and the greens)
- green beans
- orange (use sparingly!)
- radish (any type, daikon, red)
- red and green lettuce
- sweet red, orange and yellow peppers
- swiss chard
- tumeric (root)
- limited spinach (note that Gerson recommends against spinach in juices for cancer patients “Raw spinach is not part of the Gerson Therapy. It has oxalic acid in its raw form which inhibits the absorption of some necessary nutrients.” I am staying away from spinach and just using kale, swiss chart, and other dark leafy greens in my juice)
The Not So Good Ingredients
These are veggies or fruits just just don’t want in your juicer! They aren’t juice producing, and will more than likely just slow the cleanup and harm your juicer by gumming up the works!
- Coconut milk (water is ok but stay away from too much sweet)
- Raw Coconut
- Winter Squash
I love avocado, but they are very fatty and will normally not do so well in a juicer. Best left for the smoothie… And, because of the high fat content, avocados are not allowed in the Gerson Therapy.
How to Drink Your Juice
Keep in mind these 4 basic tips for drinking your freshly pressed juice. These will help you ensure that you get every bit of nutrition available from your produce!
- It is definitely best to drink your juice within 20 minutes of making it. Live enzymes, electrolytes, and nutrients are immediately effected by oxidation, make drinking within these first few minutes the best way to take full advantage of them. Many other nutritional substances deteriorate within just a few hours without refrigeration. Cold temperatures also inhibit digestive enzymes.
- It is important that you drink slowly, being sure to mix it well with saliva, which is paramount for getting the most of the live enzymes, phytonutrients, minerals and vitamins. Some of the enzymes present in the fresh juice are absorbed directly in the mucous membranes in the mouth and esophagus, before reaching the stomach.
- Green juice must be taken right away and not stored, otherwise it loses a large portion of its benefit. It is best to drink carrot/apple juice immediately as well, but these may be stored if necessary up to 72 hours. When storing these, do so in small glass containers such as an 8 oz. mason jar, filling them to the top with as little room for air possible so as to prevent oxidation and destruction of the sensitive phytochemicals and enzymes.
- You should make and drink a total of at least one pint of juice each day, spread throughout the day for the most benefit.
Note that if you are toxic, overweight, or in ill health in any way, when you start juicing you will want to do some cleansing. I’m working on a post for some guidelines on that, so come back and if I have not updated this post yet, do a search on ‘cleanse’ in the search box to the right in the sidebar.
Recipes and More
Foam is an indication of oxidation as the juice is exposed and pressed. Nothing is wrong with it, so drink up! But you can reduce the foam by adding veggies or fruits high in soluble fiber like broccoli, sweet potatoes, violet leaves, and fruits (select the less sweet like granny smith or fuji apple, and pears).
If you have a favorite juice recipe, please share it in the comments below!
- This is one of the best sources of juice recipes I’ve found! And watch Joe Cross’ documentary ‘Fat, Sick and Nearly Dead’ to see how he and others have rescued and even eliminated their medications, of course with their doctors’ supervision.
- Using the list above, you can create your own concoctions, such as carrot/beet/orange/ginger juice, cucumber/apple juice. I’ll be adding my own favorite recipes here soon.
- Here is Gerson’s Green Juice for Cancer Therapy – it has very specific ingredients for very specific reasons which are not to be substituted in that treatment, but this gives you a great starting point nonetheless!
Note that you should NOT take this juice recipe or even this entire blog post as a cancer therapy alone. Please consult your physician, and if you are truly interested in Gerson’s therapy you are advised to refer to the Gerson Institute’s website!
- Here is a Healthy Green Juice from Allrecipes, and actually matches Joe Cross’ Mean Green juice recipe (except he uses one apple and two cukes).
- And last but not least, there are awesome things you can do with your pulp! Here is a great veggie tot, or veggie burger pulp recipe. You can add a bit of beet, carrot and orange pulp to some breakfast muffin or pancake batter, you won’t believe how yummy and nutritious they become (full of great fiber!). Here is another list of more great juice pulp recipes.
Remember you want 80% greens to deliver the essential minerals it will take your body to alkalize to its normal pH (different parts of the body require different pH levels, generally between about 7 to 7.4).
Limit sugars (tart apples such as Granny smith or Fuji apples are best, pears, and lemon). Sweet vegetables are preferred over fruit, like carrots, beets, or sweet peppers.
Be sure to experiment to discover your favorite tastes! But if you have cancer however, I’d pay close attention to the Gerson and Macrobiotic juicing recommendations.
Here are a couple of interesting excerpts on juicing from the Gerson website:
- “References from esoteric medical literature (dealing with human and plant energies) of a form of plant “vital force” present in the juices when freshly made, and that this ‘vital force’ affects the patient, and promotes healing at the energetic, or physic, level rather than at the cellular/biochemical level.” So, the fresher the better!
- “Under no circumstances are non-organic ingredients to be substituted for organic ingredients. Patients who have done this have quickly found it to be detrimental to their recovery. Root vegetables especially, concentrate whatever is in the soil. For example, the herbicide Roundup is one of the most toxic substances you can put in your body. Concentrating a chemical like Roundup with a press type juicer and drinking it is extremely harmful. Make the juices without the missing organic ingredients until they become available again.”
Also, it helps to understand what nutrients are present in what foods and what they are good for (a great reference for food properties is “Healing With Whole Foods” by Paul Pritchard.
Here are some great books for getting you in your juicing groove!
So don’t delay, get your juice juju going, and share your thoughts and recipes below!