Juicing

Who has NOT seen the "Juice Man", Jay Kordich, on TV after midnight gleefully jamming loads of veggies through his "patented" juicer? Who doesn't know that juicing is good for you? Well, probably NOBODY. And, more is written about juicing than nearly any other food preparation for health activity.

However, that said, I do have my particular take on the subject, so here goes...

After a lot of research, we decided to get the Omega 8000 slow-spead screw-type juicer. That was almost 10 years ago, and the thing is still going great. Slow speed is important because fruit and vegetable juices begin to oxidize immediately after being released, and high speed juicing speeds up that process 100-fold (sorry Juice Man).

OK, we've got the juicer, so now what to juice? Since I'm nearly a senior citizen (60 next month), I include cabbage, broccoli and kale. These are de-toxing, hormone-balancing, cruciform veggies, not known for their great taste, especially raw, and especially in juice form. I cut the sulphury taste of these veggies with an apple (the entire apple). Apples also help to suppress the appetite, and are a great source of anti-oxidants.

Next, I use cilantro and parsley. Cilantro is very good for increasing HDL in the bloodstream, and is an excellent anti-inflammatory. Throw in parsley, which is also a powerful anti-inflammatory, and one of the best sources for Vitamin K, preventing calcium buildup in joints and organs, and strengthening bones. Ginger is also a must. It is also anti-inflammatory and de-toxing, adding some digestive heat to help digest the juice. I use celery for the electrolytes and fiber, and use beets (and greens) for colon health and kidney support.

Vibrant Living Tip: Use DigestZyme enzyme formula to get the most out of juicing. The additional enzymes help the body break down the veggie cellulose to get at those precious nutrients most efficiently.