The Juicing Guide

Fruit and vegetable [tag]juices[/tag] may be divided into six main types:

  1. Juices from [tag]sweet fruits[/tag] such as prunes and grapes.
  2. Juices from [tag]sub-acid fruits[/tag] like apple, plum, pear, peach, apricot and cherry.
  3. Juices from [tag]acid fruits[/tag] like orange, lemon, grapefruit, strawberry and pineapple.
  4. Juices from [tag]vegetable fruits[/tag] like tomato and cucumber.
  5. Juices from [tag]green leafy vegetables[/tag] like cabbage, celery, lettuce, spinach, parsley and watercress.
  6. Juices from [tag]root vegetables[/tag] like beetroot, carrot, onion, potato and radish

Generally speaking, fruit juices stir up toxins and acids in the body, thereby stimulating the eliminative processes. Vegetable juices, on the other hand, soothe the jaded nerves and work in a much milder manner. They carry away [tag]toxic[/tag] matter in a gentle way. Owing to their differing actions fruit and vegetable juices should not be used at the same time or mixed together. It is desirable to use juices individually.

In any case not more than three juices should be used in any one mixture.

The following broad rules apply when using mixtures of juices:

  1. Juices from sweet fruits may be combined with juices of sub-acid fruits, but not with those of acid fruits, vegetable fruits or vegetables.
  2. Juices from sub-acid fruits may be combined with juices of sweet fruits, or acid fruits, but not with other juices.
  3. Juices from acid fruits may be combined with those of sub-acid fruits or vegetable fruits, but not with other juices.
  4. Juices from green leafy vegetables may be combined with those of vegetable fruits or of the root vegetable, but not with other juices.
  5. Juices from root vegetables may be combined with those of green leafy vegetables, but not with other juices.

A proper selection of juices in treating a particular ailment is very essential. Thus, for instance, juices of carrot, cucumber, cabbage and other vegetables are very valuable in asthma, arthritis and skin disease, but juices of orange and mosambi aggravate their symptoms by increasing the amount of mucus.

1. All juices should be made fresh immediately before drinking. Canned and frozen juices should not be used.
2. Only fresh ripe fruits and vegetables, preferably organically grown, should be used for extraction of juices.
3. Only as much juice as needed for immediate consumption should be extracted. Raw juices oxidise rapidly and lose their medicinal value in storage, even under refrigeration.
4. The quality of the juices has a distinct bearing on the results obtained. In case of incomplete extraction of juices, their effective power is proportionately reduced due to the absence of the vitamins and enzymes which are left behind in fibre and the pulp.
5. If juices are too sweet they should be diluted in water on 50 : 50 basis or mixed with other less sweet juices. This is especially important in some specific conditions such as diabetes, hypoglycaemia, arthritis and high blood pressure.

Recommended Reading:

Juicing For Health Julie Stafford’s Juicing for Health: Over 200 Recipes for Fruit & Vegetable Juices, Soups, Smoothies & Sorbets








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