Juicing for your health vision

Juicing for Life

See Juicing Recipes for Specific Vision Conditions

We consider daily juicing of primarily organic vegetables and fruits to be an essential part of any long term healing program. Juicing is a highly effective and efficient way for the body to absorb essential nutrients into the blood and cells. It can take as little as a few minutes for the body to start utilizing nutrients from freshly made juice.

Why is juicing so important?

What are enzymes? To truly nourish your body effectively, it is important to consider two things: the "life" that is present in the food you eat and the presences those intangible little elements called enzymes. Enzymes are complex substances that enable us to digest food and absorb it into out blood. They also serve as catalysts for many essential life functions; for example, they are responsible for separating the nitrogen from the air we breathe, enabling us to absorb the oxygen. Enzymes become sluggish at cooking temperatures above 118 degrees, and are destroyed at temperatures above 130 degrees (microwaves completely destroy enzymes in your food).
Why not just eat fruits and vegetables for our essential nutrients? When we eat solid foods i takes many hours of digestive activity before nourishment is finally available to the cells and tissues of the body. While fibers in foods are essential for helping cleanse our digestive tract, the removal of fibers in the extraction of juices allows essential nutrients to be absorbed within minutes instead of hours and requires little effort from the body.
Can juicing prevent disease? Many studies point out that a diet high in fruits and vegetables does in fact reduce the incidents of serious disease.
Do vegetables contain protein? Although fruits and vegetables do not contain large quantities of protein, their juice can be a convenient carrier for other sources of protein. Simply add some brewer's yeast, wheat germ, or whole grains to whatever you're juicing. These give you protein that is quickly and easily absorbed by the body without the fat that meat contains.
What are phytochemicals? Phytochemicals are substances in plants that are key to good health and to prevention of specific diseases. They are found only in fruits and vegetables, and juicing is a great way to get them.
How much juicing can be taken safely? As much as one can drink comfortably without forcing oneself. It's recommended that one have at least one pint per day. Some healing centers actually advocate 2-8 pints per day for therapeutic purposes.
Can I store the juice I make? Juices should generally be drunk when prepared, since certain enzymes and vitamins break down pretty quickly in sunlight.
What combinations of fruits and vegetables would be best to juice? There are many different recipes (see below for examples), but in general at least 50-75% of the juicing should consist of greens (spinach, kale, chard, parsley, dandelion, watercress, broccoli, etc.)
Can I still continue to eat fast food and sugar products? These should be kept to an absolute minimum as they use our precious resources to breakdown and digest, offering little in the way of healthy nutrients. (See the Self-help section below).
Should I use only organic products? In general, yes. By juicing all non-organic products, we stand the chance of taking in concentrated amounts of pesticides used on the plants, thereby negating the value of daily juicing. Some consolation is offered by J.M. Walker, author of the book Fresh Vegetable and Fruit Juices, who says that the pesticides tend to reside in the fiber, and therefore and filtered out when we juice. Our recommendation is to use as much organic produce as possible though.
What juicer should I Use? There are a number of excellent juicers. The juicer we decided to offer on our website is the Omega 8002 juicer, which juices without generating heat that can destroy some of the essential nutrients. At 80 RPM (most juicers work at 3600 RPM and higher), it essentially masticates the fruits and vegetables slowly, preserving the most nutrients possible. The disadvantages of this product are a slightly slower processing time and a slightly longer clean-up.
Some Juicing Recipes for Specific Eye Conditions

Best's Disease

Ginger, garlic, leeks, parsley, beets, cabbage, carrots, celery, spinach, apples, grapes, raspberries, lemon, chlorophyll, wheat grasses (not too much fruit).

Cataracts, Conjunctivitis

Carrot, spinach, celery, endive, parsley, blueberry, apple

Diabetic Retinopathy

Ginger, garlic, asparagus, leeks, spinach, jerusalem artichokes, parsley, pumpkin, beets, celery, cabbage, carrots, chlorophyll, raspberries (not too much fruit)

Floaters

Garlic, parsley, beets, carrots, celery, parsnip, apple, raspberries (not too much fruit).

Glaucoma

Celery, carrots, cucumber, radish, turnip, parsley, beets, cabbage, raspberries, plums, apple (not too much fruit).

Lattice Degeneration

Ginger, garlic, leeks, parsley, beets, cabbage, carrots, celery, spinach, apples, grapes, raspberries, lemon, chlorophyll, wheat grasses – (not too much fruit).

Macular Degeneration

Broccoli, green bell pepper, red bell pepper, apples, raspberries, greens

Optic Neuritis & Optic Nerve Atropy (Lebers)

Ginger, parsley, beets, cabbage, carrots, endive, chlorophyll, wheat grasses, berries.

Retinitis Pigmentosis

Ginger, garlic, leeks, parsley, beets, cabbage, carrots, celery, spinach, apples, grapes, raspberries, lemon, chlorophyll, wheat grasses (not too much fruit).



Book Resources

N.W. Walker, D.Sc. – Fresh Vegetable and Fruit Juices: What’s Missing In Your Body?
Michael T. Murray, N.D. – The Complete Book of Juicing
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