Juicing - the Modern Phenomena - 2003
Seattle, Washington or in trendy Southern California, on any given
evening you can find men and women, still dressed in their business
attire, sitting at a bar, unwinding after a long day's work. They
place their orders, with choices ranging from straight carrot juice
to combinations of all sorts of fruits and vegetables: wheat grass,
kale, dandelion, cucumber, cabbage, celery, beet, lettuce, parsley,
mango, papaya, pineapple, watermelon, cranberry, grapefruit, and
meet the baby boomers! Welcome to yuppie-dome Say hello to the mainstream.
"Can I get you a papaya, mango cooler?"
confined to the fringes, to earthy-smelling health food stores, to wooden-floored
co-ops, to the once infrequent vegetarian restaurant, juicing and fresh
juice have finally stepped out into the open. Rather than having to search
for freshly-juiced fruit and vegetables in specialty stores, today in San
Diego, California, you can have fresh carrot juice delivered to your door
every morning. And in many grocery stores across the country, you can now
buy pints, quarts, and half gallons of fresh-squeezed orange juice or recently-pulped
of other people are juicing fruits and vegetables themselves. With an
investment of only $500 to $1,200 (Australian currency,) anyone
can set up their own in-home juice bar. Then, with very little
effort and time, it's possible to make fresh juice a regular part of your
trend couldn't come at a better time. Recently. The National Cancer Institute
began a campaign to get people to do one simple thing - EAT MORE FRUITS
AND VEGETABLES. Specifically, the recommendation was to eat five servings
of fruit and three servings of vegetables a day, and their reasoning was
simple: a diet high in fruits and vegetables will prevent or cure a wide
range of ailments.
cancer, cancer of the colon, oesophagus, stomach, lungs, ovaries, and
rectum - pick any ailment these days, it seems, and researchers somewhere
are searching for chemicals in plants that will prevent them, or offer
a cure. These plant chemicals, known as phytochemicals, are the cutting
edge of nutritional research because they hold the keys to preventing
some of our most deadly diseases, such as cancer and heart disease, as
well as some of our most common, like asthma, arthritis, and allergies.
some ways, this isn't news. For years, epidemiological studies that compare
disease states and diet in large populations of people have already been
bearing out the value of a diet high in fruits and vegetables. Such studies,
which have been done in Africa, China, the Mediterranean, Russia, and
elsewhere have shown that in cultures where the diet consists of fruits
and vegetables, making it high in both carbohydrates and fibre, a number
of diseases that afflict North Americans simply don't exist. For example,
during more than 30 years of study, British researchers working in Africa
didn't find a single case of such common ailments as diverticulitis, hernia,
cancer of the colon, or cancer of the prostate. The only reason that they
could attribute to the lack of these diseases, was differences in diet.
questions led researchers at the National Cancer Institute, at the department
of Agriculture, and elsewhere, to begin looking for specific substances
in foods that could be providing protection against disease. In the process,
they have found quite a few.
tomato, along with vitamin C, vitamin A, and several minerals, also has
10,000 other chemicals in it, most which researchers are trying to isolate,
identify, and study.
phytochemicals that researchers have uncovered are changing the way we
think about food, especially fruits and vegetables. For example, broccoli
contains a substance that may prevent - even cure - breast cancer. Citrus
fruits have substances that make it easier for your body to remove carcinogens,
thus decreasing the chance of contracting cancer. Grapes contain a phytochemical
that appears to protect each cells' DNA from damage. Similarly, a number
of green vegetables contain phytochemicals that appear to offer protection
against cancer-causing substances. The list goes on and on: bok choy,
broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale,
kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers,
garlic, onions, leeks, and chives are but a few of the vegetables that
appear to have cancer-preventing phytochemicals.
problem, though, is that most of us don't eat enough fruits and vegetables
to reap the benefits they offer. For example, although the National Cancer
institute recommends five servings of vegetables and three of fruits each
day, the truth is this: The average American eats only 1 1/2 servings
of vegetables and, on average, no fruit on any given day.
the business men and women who frequent trendy juice bars, the company
that delivers carrot juice, and the grocery stores that are beginning
to carry fresh fruits and vegetable juices are on to something.
Possibly, juicing could provide the answer to fixing our fruit and
vegetable deficient diets.
Even many body builders, who in the 50's and 60's ate lots of meat
and eggs for: energy - strength and muscle building; eventually added more fruit, vegetables, legumes, nuts etc,
and gained increased: muscle mass - strength - energy
it isn't a new idea. If you study the traditions of most juicing programs,
you discover that the vegetables being studied at various facilities around
the country are often the same vegetables that have been juiced for years.
Collard greens, kale, kohlrabi, mustard greens, rutabaga, peppers, carrots,
and cabbage are not only vegetables being studied for their phytochemical
content, they are also the vegetables that are most commonly juiced. Not
only are researchers looking into the cancer-prevention capabilities of
citrus fruits, grapes, and apples, these are also the fruits that we most
often associate with fruit juicing.
of this raises the question, what else is there in the wisdom of juice
therapy that, up until now, have traditional nutritional research overlooked
or ignored? For example, juice programs often tout the value of adding
chlorophyll to your daily diet. Chlorophyll, a substance found exclusively
in plants, has a structure similar to haemoglobin, the substance in blood
that is responsible for transporting oxygen. During the 1940s, researchers
found that consuming chlorophyll enhances the body's ability to produce
haemoglobin, thus improving the efficiency of oxygen transport. Since
the 1940s, however, there has been little research into the value of chlorophyll.
for another example, consider fresh juice's ability to deliver another
important group of nutrients, know as enzymes. Enzymes are your body's
work force. Acting as catalysts in hundreds of thousands of chemical reactions
that take place throughout the body, enzymes are essential for digestion
and absorption of food, for conversion of food stuffs into body tissue,
and for the production of energy at the cellular level. In fact, enzymes
are critical for most of the metabolic activities taking place in your
body every second of every day.
juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by
heat. When you eat cooked foods, whether its meal, grains, fruits, or
vegetables, if the food is cooked at temperatures above 114 degrees F
(45.56 C), the enzymes have been destroyed by the heat. Since fruits and
vegetables are juiced raw, the enzymes are still viable when you drink
many of the phytochemicals that nutritional researchers are focusing their
attention on are either enzymes, or more often, they are substances that
help build or activate enzymes that play essential roles in protecting
cells from damage.
addition, fruit and vegetable juices are good sources of the traditional
nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy
portions of vitamin C. Carrot juice contains large quantities of vitamin
A, in the form of beta carotene. A number of green juices are a good source
of vitamin E. Fruit juices are a good source of essential minerals like
iron, copper, potassium, sodium, iodine, and magnesium, which are bound
by the plant in a form that is most easily assimilated during digestion,
especially after juicing.
since juicing removes the indigestible fibre, these nutrients are available
to the body in much larger quantities than if the piece of fruit or vegetable
was eaten whole. For example, because many of the nutrients are trapped
in the fibre, when you eat a raw carrot, you are only able to assimilate
about 1% of the available beta carotene. When a carrot is juiced, removing
the fibre, nearly 100% of the beta carotene can be assimilated.
Eating a raw carrot necessitates much chewing. Thus it is recommended
and proven beneficial to your well-being to swirl the juice in your mouth,
mixing it with your saliva, to increase digestion efficiency.
fruits and vegetables provide one more substance that is absolutely essential
for good well being - distilled water. More than 65% of most of the cells
in the human body are made of water, and in some tissues, for example
the brain, the cells can be made up of as much as 80% water. Water is
absolutely essential for good well-being, yet most people don't consume enough
water (let alone pure distilled water) each day. Plus, many of
the fluids we do drink, coffee, tea, soft drinks, alcoholic beverages
and artificially flavoured drinks each contain substances that require
extra water for your body to eliminate. Fruit and vegetable juices are
free of these unneeded substances and are full of pure, clean distilled
It has also been found that the slow speed 'single gear' juicers like
the Vita Juicer / LifeSpring Juicer produce a very high quality, rich tasting juice.
The remaining question is how far will the trend go? Until recently very few
people even knew what a juice bar was! Now they are popping up in every
city around the world, as more and more people realise the benefits of
drinking pure living juice, free from: additives - preservatives - pasteurisation
- sugar/sweeteners etc. As more is written about the long-term well being
benefits of fruits and vegetables, as increasing numbers of people learn
about the possibility of preventing and curing cancer, heart disease,
arthritis, and a host of other diseases by making dietary changes, the
fruit and vegetables trend and the popularity of juicing will continue
to grow. Who knows, maybe someday it will be hard to find a seat during
happy hour at your local juice bar!