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Food for Thought

A recent study at a major university showed a tomato growing on healthy soil had between 125 to 250 mg of vitamin C. The same seed stock growing on soil using synthetic fertilizers had between 25 to 5 mg of vitamin C. This is not to say they still are not a source of nutrients but be aware these commercially grown vegetables often are sprayed with other toxic materials as well. 


This toxic residue is often found in the vegetables themselves due to these commercial farming techniques. Thus, you can see how important it is to have the proper soil to grow our vegetables and have a diet free from these foods that have been treated with toxic chemicals and depleted of their nutrients.


This brings us to a brighter subject, the topic of vegetable juicing for nutrition and detoxifying. Vegetable juicing using carrot, celery, romaine lettuce, cabbage, and even raw potatoes has been used to support the sick for centuries. 


This power of juicing vegetables is reflected in a 1949 study when Dr. Garnet Cheney, M.D., used raw cabbage juice with patients that had peptic ulcers, the result was a total healing of the ulcer over two- to three weeks.

 

You can see juicing can be a wonderful aid in supplying increased vitamins and minerals into the body. This allows the body to absorb those critical vitamins and minerals with a minimum amount of energy being required. This juicing technique is especially useful to access the vitamins and minerals that are so difficult to obtain from other sources. 


The juice from a pound of carrots, for example, contains most of the food values of the carrots and it is far more palatable or easily swallowed than an equal quantity of raw vegetables. Even though the fiber in the vegetables is very valuable, we cannot conceive of eating a pound of raw carrots, whereas to drink the juice from a pound of raw carrots can be very enjoyable.


Unfortunately, this does not apply to fruit juices; they are not a valuable source of minerals and vitamins as vegetable juice is. Moreover, fruits containing fructose, and even concentrated quantities of natural sugar should be avoided when juicing. 


We might mention citrus juices as an example. This industry is a major promoter to get everyone drinking their orange juice in the morning. We feel this is presenting a problem for future generations who create the habit of over consuming sugars early in life and develop an addiction to sweets. 


Citric acid has the unusual characteristic of being acid as it appears in the food. When it is ingested and oxidized in the system, it has an alkaline ash, that is, the citric acid changes to bicarbonate, which has an alkaline effect on the body. Thereby, a person who has an acid deficiency (be it of chlorides or phosphates) may find their consumption of orange juice in quantity very aggravating to their system. 


For example, a person with arthritis, bursitis and other similar diseases that are associated with alkalosis cannot tolerate citrus fruit juice for this very reason. It can make them more alkaline and they are already deficient in the acid ash minerals. Thus, citrus juice taken in excessive amounts can create a new series of aches and pains. 

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