Vegetable juicing forms an important part of any detoxification regime, regardless of your current state of health. Adding quantities of vegetable juice to the dietary protocol increases the alkaline-forming and potassium content of the diet which ensures sodium and toxin (acidity) removal from the tissues. Additionally, the living nutrients and enzymes not only readily replenish the tissues but carry within them the healing potential. On any dietary protocol it is the raw, unprocessed living foods that contain healing properties, providied that they can be digested.
The information below is important for all readers as it will give sufficient insight into why we juice and the equipment recommended, but it has been written bearing in mind those suffering from chronic disease. Most patients suffering from chronic degenerative disease or cancer are nutritionally depleted and, as a consequence, usually suffer from poor digestive capacity. This poses a vicious cycle: the greater the chronic illness, the more the digestive capacity is impaired and the more nutritionally depleted the patient becomes. In order to heal, the patient needs maximum digestive capacity and absorption and a plentiful supply of nutrients. The amount of nutrients the patient requires involves copious amounts of organic vegetable produce, much more than even a healthy person with a vigorous digestion could cope with on a daily basis. For example, the bulk amounts a patient will need to consume on a weekly basis just for the juices will approximate 4 kg oranges, 15 lettuces (not iceberg), 4 bunches of Swiss Chard, 21 kg apples, 20kg carrots, 8 green capsicums. The dietary amounts are also large including around 11kg potatoes, 4kg onions, 5kg tomatoes, plus all the salad stuff and additional ingredients for the Hippocrates Soup.
On a daily basis this represents around 9 kg of vegetables daily (this volume includes a minimum of 3kg of apples):
2.75 kg carrots
1 kg mixed greens
3 kg green apples
Involves a wide selection of all vegetables: salad vegetables, root, leaf and stem vegetables, tomatoes, potatoes. Each vegetable has different nutrient ratios, therefore it is important to include as wide a variety as possible to ensure adequate intake of all the essential nutrients.
With this quantity of dietary intake the methods of preparation become paramount for the patient. The foods must be prepared in a way to increase their digestibility, without destroying the nutrients, or taxing the digestive organs. By juicing we ensure that the bulk of the diet is not only raw with living nutrients, but easily assimilated by the most weakened digestion. Additionally, the potassium-rich juices will flush the cells, drawing out sodium in exchange for potassium, and the healing process begins.
Providing you use the appropriate grinding and pressing mechanism in juice preparation (see equipment) you will extract only the nutrient and enzyme-rich juice, free of fibre which ordinarily taxes the digestive system and inhibits the direct absorption of nutrients/enzymes. So you will ensure that your uptake of nutrients is with the minimum digestive effort.
Types of Juice
Up to 13 x 8 ozs (240mls) fresh juices are taken daily: 1 orange, 5 carrot and apple, 4 green, 3 carrot only. Liver capsules are taken along with the carrot only juices.
Each juice is taken fresh, on the hour. This ensures a constant hourly flushing of the body with nutrients, specifically potassium. Potassium compound solution is also added to 10 of the juices.
Carrots are very detoxifying; in juice form they are able to draw toxins out of the cells. In agriculture they are seen to have the same capacity; farmers will crop carrots to "clean" the soil (another reason to beware of juicing commercial carrots). In traditional Chinese literature carrots are regarded as a liver stimulant, or supporting Liver Qi.
The green juices are tonifying and build the blood. They are rich in iron and magnesium, along with other trace elements not found in carrots. The patient requires a broad spectrum of nutrients and therefore the green juice becomes essential. Many patients are extremely deficient and would not make good their deficiencies without the green juice.
The addition of apples to the juices is critical. Green apples are the best for their high levels of malic acid and pectin. When the pulps of both the apple and vegetable are mixed together before pressing, the malic acid solubilizes and extracts a greater nutrient value than the vegetable would produce on its own. Additionally the pectin in apples is an immune-stimulant
In general, it takes double the amount of vegetable/apple matter to produce the amount of juice required; i.e. 500g of vegetable will produce 250mls of juice. If the vegetables are very juicy, then you may require less but if they are dry (as old carrots tend to be), then you may require more.
You must remember to core (not peel) the apples as the seeds contain quantities of enzyme inhibitors which may affect the digestion adversely.
The Carrot and Apple Juice
Equal quantities of carrot and green apple to give 240mls (8ozs) juice
The Green Juice
1 small wedge red cabbage
1/4 green capsicum
1 leaf endive
1 leaf chard/silver beet
Beet tops (young inner leaves)
2 sprigs watercress
large handful of cos, green or red leaf lettuce (not iceberg)
1 medium green apple, cored
NB: It is important to include as many of the above ingredients as possible. Do not substitute with other green vegetables when out of season, but use as many of the allowed ones as you can.
The Carrot and Liver Juice
During the first half of the 20th Century, raw liver was added to the carrot juice for its greater restorative effect on the liver. Nowadays it is inadvisable to use the raw calves' livers now, due to cross-contamination of these livers from campylobacter at the abattoir, and the difficulty in procuring fresh, organic calves' liver that is unfrozen and less than 60 hours old (max. weight, 4lbs). However, it is recommended to substitute the raw liver and carrot juice with carrot-only juice taking 2 liver capsules with each of these three juices.
See Equipment for recommended methods of juicing