Juicing Wild Greens!

Wheatgrass002Wild Greens ~ How to Juice them!

August 8, 2011 at 1:31pm

Today we are going to chat briefly about three power packed wild greens that very few people are juicing, nor are they using in their diets, yet these three little greens can seriously help detoxify your kidneys, liver and purify your bloodstream.
Don’t know what these greens are?

Have you ever taken a walk in the park during Springtime and seen wild dandelion leaves and Stinging Nettle leaves growing randomly in the park? I remember those crazy wild yellow flowers from the Dandelion Greens that seemed to sprout up overnight, and who can ever forget the powerful nettle leaves that sting so badly, it would take 24 hours to get the pain to go away?
Drinking them in tinctures and/or herbal infusions are quite different from juicing them. Just make ‘sure’ you know your greens. This is why we say, purchase them from stores, instead of randomly picking them up in the fields of parks or forests.
Miraculously these two little greens pack a powerful punch when they are juiced. And no, the stinging Nettles do not get into your throat when you juice them! And no, the yellow flowers are not suggested for juicing.

How do we find Comfrey, Stinging Nettles and Dandelion Greens?
Most all Farmer’s Markets have them, and Co-ops have them in the summertime. Ask your grocer, and ask your farmer’s market people. If they don’t carry them, they will most likely know where you can go to find them.
What’s the best way to select them?

Dandelion Greens are best picked when they are young. The older the leaves, the more bitter they will be. Jay and I love the kinds of Dandelion Greens that have a red stem to them. They have a bit more iron in them.
Helpful information: Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne, also aids in liver detoxification and strengthens kidney function.
Comfrey leaves follow the Dandelion Greens as far as picking goes. But if you don’t have them growing in your neighborhood (we don’t really suggest doing this because people use pesticides on their lawn and also pesticides for spiders, so we suggest buying them from the Health Food Stores, Co-ops and other Farmer’s Markets.

Helpful information: Helps liver detoxification, kidney weakness, abd soothes irritable bowel syndrome and bronchitis.
Stinging Nettles ~ follow the same course. The larger they are, they more bitter they are. Buy them (wrapped) so that your hands do not touch the leaves.
Helpful information: An effective tonic for gout, weak or overburdened liver/kidneys, nettle is also good fiord the symptoms of hay fever, scurvy, PMS, and helps heart patients.

Here are some fantastic juice combinations Jay and I have been using for the past six or seven years:
(Just as an FYI….these greens are very potent, and we suggest you start slowly, and don’t drink more than 8 ounces at a time) because you may incur a bit of diarrhea, intestinal cramping or nausea. This recipe will give you 8 ounces, and diluted enough to where you can juice this tonic once a day for ten days without having any kind of negative reaction. If you want to amp it up a bit, then double the recipe.

Wild Dandelion Greens! (recipe for 2)

4 small Dandelion Leaves
6 ribs Celery
1 Lime with skin
1 green Apple
1 cup baby Spinach
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Wild Green Nettles (for 2)
6 small leaves (about 3 inches long) Nettles
1 Green Apple
1 large Cucumber with skin (no wax)
1 Lime with skin
1/2 Beet with its greens
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Wild Comfrey (for 2)**
4 Comfrey Leaves (medium sized)
1 Large Green Apple
1 large Lime with skin
1 large Zucchini
1 cup baby Spinach
**Comfrey cannot be used for women who are pregnant or lactating.poster green foods

Therapeutic Raw Potato Juice!

Therapeutic Raw Potato Juice!

December 3, 2011 at 9:50am
Juicing raw Potatoes is a valuable natural remedy which can provide help for our digestive system, including benefiting ulcers, digestive disorders, constipation and diarrhea. It can help eliminate acids in the stomach and relieve ulcer pains. For such treatment, it is recommended to use the juice of red potatoes and also the new potatoes. It is important that red potato juice should be consumed right after is it made. For making a good potato juice, all potatoes should be washed out, dried out, where all the black spots are removed. Also, you should never use juice of immature (green coloured) potatoes or the potatoes with black dots since such potatoes can contain certain toxic substances. If you mix it with carrot juice (25% of raw potato juice and 75% of fresh carrot juice), raw potato juice can help to calm down burning sensation and gastritis pains.
Since raw potato juice is not that tasty, you can mix it with other veggies…..but if you want to keep the potato juice in its raw form, with no combining, you can add fresh lemon juice to it. Taken raw like this in the morning, this tonic is excellent for digestive disturbances, and constipation, and/or diarrhea.
Linda and I don’t usually recommend potato juice raw because it’s quite potent, and should be considered taken only with nutritionists and/or naturopathic doctor’s guidance. There are certain problems and ailments connected with the function of our digestive system, which can be escalated by using a potato therapy.
Potato juice can be effective also when combined with Parsley, Cucumber, Lemon, Carrot, Celery, Beet, Apple.
The best potatoes to use are the small white, and never juice potatoes without washing thoroughly and cutting out all eyes and dark spots beforehand.
Here’s some interesting information about the healing properties of Potatoes:
Potatoes are nutritious and easily digestible, so they are suitable for all ages. They are diuretic, soothing, anti-spasmodic and help with digestion. Below are some therapeutic uses of potatoes:
Anemia: Potatoes are excellent sources of both iron and folic acid, which are essential for the production of red blood cells. For this reason potatoes can be used as a natural aid in the prevention or treatment of different forms of anemia.
Arthritis: Like rheumatism, arthritis is an inflammatory condition. The high minerals, potassium and organic salt content in potato makes it one of the best anti-inflammatory food. Slice a potato together with the skin and soak in a glass of distilled water. Drink in the morning before meal.
Burns, rashes and other skin irritations: When applied on the skin, raw potatoes (cut into slices or juiced) have anti-irritating, soothing and decongestioning properties. It can be used to treat a wide variety of skin irritations and conditions, including burns, rashes, as well as skin redness, itching and dehydration.
Constipation and hemorrhoids: Boiled or steamed potatoes promote the formation and passage of soft, hydrated stools. So they can be effectively used as a natural remedy to treat constipation, eliminate bowel straining and prevent hemorrhoids.
Gastritis and gastric ulcers: Perhaps the most common use of raw potato juice is to treat gastritis, colitis, gastric and intestinal ulcers, due to its anti-acid and healing properties. In these cases, to get the maximum benefit from potato juice, it is advisable to drink a half glass of it 3 to 4 times a day, for at least one month.
High blood pressure: Potatoes are excellent sources of potassium, which helps lower and stabilize blood pressure.
Joint and other types of pain: The regular consumption of raw potato juice is a valuable remedy in relieving pain associated with arthritis, gout and even headaches.
Rheumatism: The juice extracted from raw potato is an excellent remedy for rheumatism. It is very detoxifying for a toxic condition. Take 2 teaspoons of the juice before meal for best effect.
Tired eyes: Raw potato is really a useful aid for tired eyes. Apply thin slices of raw potato on the eyes at least twice a day, eyes dark circles will miraculously disappear!
Weight loss: It’s a myth that potatoes are fattening. It is the oil in fried potatoes that causes weight gain. Raw potatoes are an excellent alternative for cereals and grains in any weight-loss regimen, due to their lower calorie content.

Here’s your’s truly. Farmer’s Market yesterday (August 13th)
Here's your's truly.  Farmer's Market yesterday (August 13th)

The Magnificent Healing Power of Dark Grapes!

When I was a young boy, back in the 1920s, we were eating Grapes that were black, or dark blue and had a plethora of seeds but they were darn good! Riber, Black Corinth, Concord…

My father used to make his own wine, from our home when I was just a boy. Our entire extended family did as well. I came from a small island off of Yugoslavia, called Vis. All of my culture made wines from the darkest of grapes, the finest of grapes. My father and mother, since coming to the Los Angeles area to live, continued on with this tradition, and my father taught me how to make home made wine with him. We drank wine (up until I was 12 I had to drink it half water/half wine) at dinnertime.

Just as a side note, both my mother and father were exceptionally healthy, never had any kind of heart disease. My father lived until he was over 103 and my mother died when she was 97, out of a broken heart, I’m sure. They were married over 75 years and I don’t think she was able to survive without him. One day my father ate too much for dinner while celebrating someone’s birthday, and then the next day he died, albeit not of a heart attack, rather just old age. So please remember, that we MUST find ways to consume grapes, frequently, as now of course the research is coming out about how powerfully healing and healthy they are for us to consume regularly.

I have seen, in my lifetime, the evolution or should I say the devolution of Grapes. Many more of us are eating them, but I am not sure we realize the hazards and misconceptions of Grapes.

Most grapes have approximately 20 to 30, if not more, pesticides on them, so if you are to consume them, please ONLY buy them organically. Further, always try to buy darker grapes with SEEDS.

Since the 80s, we have seen the devolution of the seeded grapes, which is heartbreaking to me because dark, seeded grapes are where all the reservatrols, flavanols, phenolic acids, and yes, even melatonin are.

Grapes have garnered so much attention lately, and some consider them to be the perfect fruit. Relatively low on the Glycemic Scale (especially the darker, more bitter grapes), they can be consumed without worry.

Benefits in grape research:

Cardiovascular system
Respiratory system
Immune system
Inflammatory system
Blood sugar regulating system
Nervous system.
and finally Cancer prevention, with risk of breast, prostate, and colon cancer emerging as the most likely areas of grape anti-cancer benefits.

GRAPES are one of the worst fruits found with the MOST pesticides, so please only buy organic, and try to buy the darker, with seeds, Grapes. I do not recommend green Grapes, as most of them have been hybridized to the point of no return. Grapes that have no seeds are grapes that cannot benefit, that’s my position.

Here’s a great recipe (best blended so as to benefit from the seeds and skins)

1 pound dark, Grapes (pick from the stem)
1 pint Raspberries or 1/2 cup frozen Acai
1 pint Blackberries
1 cup water or 1 cup Coconut Water
1 Banana

Place all ingredients into your blender, and blend slowly until you have reached the desired consistency. You can also ADD ice, but since it’s wintertime, (unless you are living in Australia/New Zealand) i wouldn’t recommend it. If you are wanting to make this for breakfast I would recommend adding a tablespoon of flax seeds.

You can also add a Young Coconut, and if you don’t have one, we would recommend adding freshly made Almond Milk or Walnut Milk (1 cup)

Reference article: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=40

Photo: The Power of Grapes!

When I was a young boy, back in the 1920s, we were eating Grapes that were black, or dark blue and had a plethora of seeds but they were darn good! Riber, Black Corinth, Concord…

My father used to make his own wine, from our home when I was just a boy. Our entire extended family did as well. I came from a small island off of Yugoslavia, called Vis. All of my culture made wines from the darkest of grapes, the finest of grapes. My father and mother, since coming to the Los Angeles area to live, continued on with this tradition, and my father taught me how to make home made wine with him. We drank wine (up until I was 12 I had to drink it half water/half wine) at dinnertime.

Just as a side note, both my mother and father were exceptionally healthy, never had any kind of heart disease. My father lived until he was over 103 and my mother died when she was 97, out of a broken heart, I’m sure. They were married over 75 years and I don’t think she was able to survive without him. One day my father ate too much for dinner while celebrating someone’s birthday, and then the next day he died, albeit not of a heart attack, rather just old age. So please remember, that we MUST find ways to consume grapes, frequently, as now of course the research is coming out about how powerfully healing and healthy they are for us to consume regularly.

I have seen, in my lifetime, the evolution or should I say the devolution of Grapes. Many more of us are eating them, but I am not sure we realize the hazards and misconceptions of Grapes.

Most grapes have approximately 20 to 30, if not more, pesticides on them, so if you are to consume them, please ONLY buy them organically. Further, always try to buy darker grapes with SEEDS.

Since the 80s, we have seen the devolution of the seeded grapes, which is heartbreaking to me because dark, seeded grapes are where all the reservatrols, flavanols, phenolic acids, and yes, even melatonin are.

Grapes have garnered so much attention lately, and some consider them to be the perfect fruit. Relatively low on the Glycemic Scale (especially the darker, more bitter grapes), they can be consumed without worry.

Benefits in grape research:

Cardiovascular system
Respiratory system
Immune system
Inflammatory system
Blood sugar regulating system
Nervous system.
and finally Cancer prevention, with risk of breast, prostate, and colon cancer emerging as the most likely areas of grape anti-cancer benefits.

GRAPES are one of the worst fruits found with the MOST pesticides, so please only buy organic, and try to buy the darker, with seeds, Grapes. I do not recommend green Grapes, as most of them have been hybridized to the point of no return. Grapes that have no seeds are grapes that cannot benefit, that’s my position.

Here’s a great recipe (best blended so as to benefit from the seeds and skins)

1 pound dark, Grapes (pick from the stem)
1 pint Raspberries or 1/2 cup frozen Acai
1 pint Blackberries
1 cup water or 1 cup Coconut Water
1 Banana

Place all ingredients into your blender, and blend slowly until you have reached the desired consistency. You can also ADD ice, but since it’s wintertime, (unless you are living in Australia/New Zealand) i wouldn’t recommend it. If you are wanting to make this for breakfast I would recommend adding a tablespoon of flax seeds.

You can also add a Young Coconut, and if you don’t have one, we would recommend adding freshly made Almond Milk or Walnut Milk (1 cup)

Reference article: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=40

Boost Heart Health With Broccoli & Cruciferous Vegetables

One of the stars among vegetables is the group called cruciferous. These include broccoli, brussels sprouts, cauliflower and cabbage. Research is pointing to their special qualities with ability to boost health on a number of different levels, including heart and arteries as well as cancer.

Your Secret To Good Health – Prevent Inflammation

More and more science is showing how inflammation can trigger a downward spiral of disease conditions in the body and how the foods we eat have a direct result on preventing it from getting out of control. Eliminating foods that cause this condition is one side of the equation.  The other side is adding foods that have the ability to lower inflammation. We need to do both of these, if our goal is to help our bodies fight off disease and build our immune systems for strong, long term health.

Broccoli contains a natural compound called sulforaphane which has been shown to reduce inflammation at the high-risk areas in arteries – the places where plaque builds up and begins to prevent blood flow at critical points in our circulatory system. This condition is called Atherosclerosis and it can lead to angina, heart attack and stroke. Cruciferous vegetables all contain sulforaphane, however broccoli has one of the largest amounts and is being studied for it’s effect on preventing artery plaque buildup.

have already seen that sulforaphane can prevent inflammation in arterial walls and now they are expanding the studies to see if this compound can also prevent the progression of already existing atherosclerosis conditions.

Easily Jump Start Your Health Today with Broccoli

While the scientists are doing their best to document the various benefits of broccoli and the others in this group of vegetables, we have no reason to wait around and see what they come up with. We can all make a glass of nutritious vegetable juice that includes broccoli right now. Include cruciferous vegetables in your raw salads too.

Here is a vegetable juice recipe that we recommend.

RECIPE – Veggie Juice with Broccoli

- Handful of broccoli tops or inch section of stalk, cut into 1/2 inch pieces.
- Three carrots
- 1 to 2 inch section cucumber
- 1 stalk celery
- 1/2 lime
- 1/2 or 1 apple

 

 

 

 

Reduce Inflammation with Sweet Or Tart Cherries

For a decade or more I would read studies that listed the amazing benefits of eating or drinking the juice from Montmorency cherries, aka tart, sour or pie cherries. At the same time, up here in Washington State, every summer we had these amazing sweet cherries all over the place, however the research all pointed to the tart cherries as the ones that were the most beneficial.

Could it be the sweet variety also had the same kind of nutrition and health-giving benefits as their sour cousins?  As a matter of fact yes they do. News At 11!  Story to follow.

Every time I would see one of the tart cherry studies, I noticed that most of them were coming from organizations out of Michigan, mostly the universities up there. Not that there is anything wrong with that, but I started to wonder if the reason we were seeing only tart cherry studies was simply because Michigan was where most of the tart cherries are grown. It appears this is indeed what happened. There was an interest in doing research about the fruit grown in their home state. It wasn’t that the sweet cherries didn’t have many of the same benefits as tart cherries, it was simply that the studies featured or centered around tart cherries.

Now we are starting to see more research about the sweet varieties like the Bing and Lapin cherries. The results of these studies parallel those of the tart cherry, as far as benefits to lower inflammation and Reduce Inflammation with Fresh Cherries or their juice

Results from a just completed study says sweet cherry consumption may “reduce risk or modify the severity of inflammatory diseases such as arthritis, diabetes, CVD, blood pressure and cancer.” This research was headed by Darshan S. Kelley, PhD., a Research Chemist at the Western Human Nutrition Research Center, USDA Agriculture Research Service and an Adjunct Professor in the Department of Nutrition at UC Davis.

The study examined the effects of fresh sweet cherry consumption on concentrations of risk factors for chronic diseases. Researchers studied 16 women and 2 men who had slightly elevated C-reactive protein levels, an inflammatory biomarker, and who were between the ages of 45 and 61. The study took place in two phases, starting in 2006 and the just published March 2013 results in the issue of The Journal of Nutrition.

The participants who consumed 2 cups of sweet bing cherries for 2 weeks reduced the blood marker for inflammation by 10 percent. At 4 weeks of daily consumption the inflammation markers were reduced by 25 percent. Other research is showing cherries could alleviate symptoms such gout and muscle and joint point following exercise. In addition, when looking over many studies we see the benefits extend to fresh cherries, dried cherries and cherry juice. And as I mentioned at the start of this article, while most cherry research had focused on tart cherries, the newer research confirms similar health benefits from the sweet, fresh cherries including the popular Bing variety.

Sleep Enhancing and Immune-Boosting Effects

In addition to their inflammation lowering effects, cherries are rich in melatonin for an aid to sleep and contain immune-boosting antioxidants like vitamin C. Another recent study is showing positive effects of eating cherries with the lowering of stroke risk in animals.  Whether eating them or drinking their juice, cherries are looking very good these days, especially now when they are in season with fresh cherries out in force.

Almond Milk And Cherry Drink

almond milk. One of the benefits of ou A very tasty drink is to take a cup of pitted cherries and put them through your juicer, followed by a cup of  soaked almonds and 1 cup or so of water. Add an apple if you want it a bit sweeter. It tastes great while at the same time, you receive all the benefits of the cherries and almonds in one glass.

Bing Cherry Almond Milk
1 cup pitted cherries, bing or similar sweet red variety.
1 cup almonds, soak overnight or 12 to 24 hours, rinse and drain.
1 cup water, depending on how thick you prefer.
1 apple, if needed for added sweetness.

Start with the pitted cherries, follow with the almonds and water, then add the apple.

Are The Latest SuperFoods The Only Way To Good Health?

With all the media coverage we see almost every week about the latest food discovery that is supposed to make us super-healthy, you might get the impression the only way to live long and prosper is to make all these “superfoods” a part of your everyday eating plan.

Don’t get the wrong idea here. This isn’t about knocking all the exciting nutritional science and research we have been reading the last few years. Quite the contrary.  But we also need to remember that many of the foods that sustain us and provide us with the bulk of our nutrients have been on the tables of Americans for centuries. Unfortunately these simple foods are being pushed aside, forgotten or just left out of our daily diets and instead replaced with packaged, processed and takeout foods.  Don’t forget – it’s what we eat on a daily basis that makes the difference in our health, not what we eat once-in-a-while.

Today I want to talk about three vegetables that have been providing gobs of nutritional value to humans for thousands of years. Vegetables, specifically carrots, celery and onions should be a part of your daily food plan. The French call this combo mirepoix. Let me share some information about each one.

Carrots

Either as juice or grated and added to your salad, carrots are jam-packed with nutritional value. Of course most of what we read about is their beta-carotene content, Carotenoids, an antioxidant with cardiovascular benefits, anti-cancer benefits, vision health and all of this is well researched.

Some recent studies are centering in on other phytonutrients in carrots called polyacetylenes and include falcarinol and falcarindiol. Recent studies are showing these phytonutrients can help inhibit the growth of colon cancer cells and that these nutrients along with the carotenoids actually work in tandem and need to be together to show the best protective effects. This means the whole carrot as opposed to individual elements. Again, the idea of eating the carrot or juicing it comes out on top as the best way to get what we need from our vegetables.

Celery

Either as a juice or in your salad, celery is great for helping with the sodium-potassium balance most of us have inverted with too much sodium. Celery contains about 340 mg of potassium and 125 mg of sodium per 100 gram serving. Foods with a 3 to 1 potassium to sodium ratio are purported to be good for hypertension.

Celery has been shown to lower blood pressure due not only to the electrolytes but also for a nutrient called Apigenin which dilates the blood vessels and for 3-n-butylphtalide (3nb) which relaxes the smooth muscle linings of blood vessels, as reported by researches at the University of Chicago. Through their animal study, they were able to show a 14 percent reduction in BP readings, for an average of 15 points.

Onions

top-right-onionsThis one we generally do not juice, although you can do that, it’s usually added to salads, etc. Onions have enormous benefits for your body. Studies show just a few servings of onion each week can lower your risk for colorectal, laryngeal, and ovarian cancer. However for decreased risk of oral and esophageal cancer, the recommendation is 1/2 cup of onion per day.

Onions are also high in sulfur compounds which provide many of their health-promoting effects. Most of us do not eat enough sulfur-containing foods on a daily basis as our ancestors did and onions will help. They also contain polyphenols, including the flavonoid polyphenols. One of the most important of these is quercetin which provides anti-inflammatory benefits.

New information is also telling us to not over-peel our onions because most of the flavonoids reside in the outer layers, just under the skin. Rinse them well and then take off only the first layer of the skin to preserve all the nutrition you can.

As you can see, even the more common vegetables are just as nutritious, or even more so than the ones we are reading about in recent headlines. Use your Jay Kordich PowerGrind Pro to juice them or put in your salads every day. Not only do they add great taste to your meals, they also protect us and sustain us and make a great addition to our daily diet.

 

 

 

Bring Home a Watermelon Today and Juice It!

It’s time for our annual watermelon post. We see them everywhere now, at grocery stores and farmers markets waiting to be made into healthy, thirst quenching pitchers of juice for you, your family and friends.

Differences in Blood Glucose Indexes and Why This is Important

One of the more interesting things about watermelon is how the sugar content effects blood glucose.  A few decades ago a new index was developed called the Glycemic Index (GI). It measures how quickly the food item can raise your blood glucose level. But the amount of food used to determine the index number is larger than most people would consume.

Another way to measure the impact of various foods on our blood glucose is called Glycemic Load (GL). This new measure gives us a more realistic indication of what to expect when we consume, say, watermelon. For instance The GI of watermelon is 72, which is quite high. However the GL of watermelon is only 7. This is because watermelon is only 6% sugar and 91% water and this helps balance out your body’s response, glucose wise, to watermelon and it’s juice. Additionally, when you juice it with the rind, you are lowering the relative sugar content in a glass of juice even more.

Blood Pressure Lowering Effects Without Drugs

Another great part about making watermelon juice as opposed to eating it is the white rind. Most people do not eat that part, however this is where many benefits are found, especially the blood pressure lowering effect of high concentrations of citrulline.

The body converts citrulline to the amino acid arginine by using enzymes. Arginine works with the heart and circulation system to maintain a healthy immune system.

This citrulline-arginine relationship also boosts nitric oxide which relaxes the blood vessels, the very same thing Viagra does. This helps with high blood pressure and other heart problems. Watermelon has been shown in the latest studies to lower blood pressure just as effectively as drugs and with zero side effects.

The raw, natural water of the watermelon, rind and all, is loaded with enzymes, minerals and vitamins the body craves therefore you are doing yourself a big favor by drinking a glass of watermelon juice.

 

 

 

 

Interview with Jay Kordich – Part Four Meeting President John F. Kennedy

[This is Part Four of a five part series of interviews with Jay Kordich]

senator-john-f-kennedy-1960-everett

From 1949 through the 1980s Jay Kordich traveled across the country demonstrating juicers and educating people about the health-giving properties of fresh vegetable and fruit juices.

It’s 1963 and Jay is demonstrating at a store in Washington D.C. when he is told President Kennedy’s office called the store, asking to find out when Jay would be making juices.

Next thing you know, The President came to see and learn for himself about fresh juices and sampled many different juice combinations Jay made for him. The very next day the White House called again, only this time they ordered 40 juicers from Jay.

Watch the video and see Jay tell us what transpired so many years ago.

Here are links to Part OnePart Two ,  Part Three

 

Interview with Jay Kordich – Part Three Life On The Road Demonstrating Juicers

[This is Part Three of a five part series of interviews with Jay Kordich]

After overcoming bladder cancer by using Dr. Max Gerson’s juice therapy, Jay wanted people to know about the power of fresh juices. Realizing that no one else was demonstrating juice machines, he decided to do it himself, starting with county fairs and health stores, followed by department stores.

From 1949 through the 1980s Jay traveled across the country demonstrating juicers and educating people about the health-giving properties of fresh vegetable and fruit juices.

Here is Jay’s interview – Part Three, Life On The Road Demonstrating Juicers

Here are links to Part One and Part Two.

 

 

Interview with Jay Kordich – Part Two Cancer Diagnosis & Gerson Therapy

[This is Part Two of a Five Part Series of interviews with Jay Kordich.]

In today’s interview we learn Jay was diagnosed with cancer in his early 20s. He tells us about deciding to follow Dr. Max Gerson’s therapy and takes us through the plan itself. After overcoming his illness, Jay says he found his calling in life – to travel the country demonstrating juicers and teaching us how simple and effective it can be to take charge of our own health with freshly made juice.

Jay Kordich will be 90 years old this summer. Known as The Father Of Juicing, Jay’s knowledge about nutrition, how the body works and juicing in particular has been the foundation of his life’s work from the 1950s right up to today.

Here is Jay’s interview Part Two – Cancer Diagnosis and Gerson Therapy.

If you missed Part One of the series, click here to go that that page.