Category Archives: Weight Loss

9 Foods For Weight Loss

We’ve all read about this or that vegetable, fruit, fish, bean, nut, seed or tea that is purported to speed up the process of losing weight. After going through the research, I’ve prepared a list of the foods reported to have special properties when it comes to helping us with our weight loss goals.

All of these foods by the way, have been shown to have anti-inflammatory properties. This is also an indication that these foods are disease fighting as well as weight loss promoting foods. Research is showing lower inflammation as one of the keys to good health and it’s a subject I’ll cover in a future blog post.

Avocados for weight lossAvocado – Can help satisfy your hunger with valuable mono unsaturated fat, similar to olive oil. Also contains fiber, protein and twice as much potassium as bananas. Good for skin and hair. Supplies vitamin E and B vitamins and folic acid.

Pears – Loaded with fiber, one pear has up to 15% of daily recommendation. It’s filling and helps to lower cholesterol. Eat with the skin on. That’s where much of the extra fiber resides. Anti-oxidant and phytochemical rich.

Wine –  Studies show people who drink wine have less belly fat than liquor drinkers. Red wine contains the anti-oxidant resveratrol which is purported to stop fat storage for 90 minutes after drinking. No alcohol consumption at all is also associated with weight loss however. Therefore don’t drink to lose weight but if you do drink alcohol, wine is reported to be a better choice.

Grapefruit can help you lose weightGrapefruit – Helps to steady and lower insulin production which can lead to less fat storage especially around the belly. Studies show eating grapefruit before a meal can help with weight loss.

Apple – High in anti-oxidants and fiber. Helps steady insulin production for less belly fat storage. Eaten before a meal, it has been shown that people will eat fewer calories overall. Eating an apple a day turns out to be a great idea.

Sardines - Nutrition powerhouse and great bargain. High in protein to help normalize blood sugar and promote less betty fat through better insulin sensitivity. High in omega 3s for cardiovascular health and help balance omega 6 intake. Because they are small and in the sea for such a short time, they pose less of a mercury contamination concern than salmon and other larger fish.

Green Tea daily alternative to coffeeGreen Tea -  Studies show people lost weight drinking multiple cups per day. Loaded with anti-oxidants. Long history of health-promoting properties.

Almonds – Research is showing they can help with weight loss, calorie for calorie, in place of eating crackers or other high carb snacks. Also a handful is a great appetite suppressant.

Oranges to juice or eatOrange –  Jam-packed with nutrition and can aid in weight loss as well. Flavonoids to decrease inflammation. High levels of folic acid and phytochemicals to help prevent cancer and heart disease. Vitamin C for the immune system, eye health, heart health, blood vessel strength and blood pressure. Whether you eat or juice oranges or tangerines, keep as much of the white as possible. It contains herperidin which decreases inflammation, opens up blood vessels and normalizes cholesterol levels.

We also wanted to mention our new Jay Kordich 7 Day Jumpstart to Healthy Weight Loss Program. You can read more about it in last week’s blog post by clicking here.

 Jay's Weight Loss Program

 

 

Quick Start to Weight Loss with Jay Kordich

It’s that time of year when many of us want to lose 4 or 5 pounds, or 10 to 20, or even higher amounts of body weight. While there are many ways to go about it, we would suggest that the most important aspect of your weight loss program should be that it’s done with overall health in mind. Otherwise you could lose a few pounds, only to gain them back in short order. What good is that?

To help you achieve your weight loss goal, whatever the amount, we have brought together what we believe to be a fast and efficient program that includes the plan, the protein, the enzymes and the motivation from Jay himself. It’s called Jay’s 7-Day Jumpstart to Healthy Weight Loss Program.

Raw – Vegan – Organic – Hemp & Brown Rice Protein Formula

One of the best plans of attack for any weight loss program is by making sure you are using top quality supplement products that can aid in the process of getting you to your weight goal. High quality protein should be foremost in any healthy plan. Our program includes Jay’s Complete Protein with Vanilla. This is a 100% raw, vegan protein that is formulated to easily mix with fresh juice or be blended into delicious smoothie recipes. Click this link for more info.

High Potency – Full Spectrum Enzyme Formula

Helping your body do it’s job more efficiently by taking an enzyme supplement is also recommended. Our own special combination is called LiveZymes. It’s a multi-enzyme formula that compliments your weight loss program. LiveZymes when taken with you daily meals aid in digestion and allow you to receive the full nutritional benefits from the foods you eat. It’s a plant based, vegetarian, full spectrum – high potency formula, delivering that extra boost to your digestive system. Click this link for more info.

Fast – Effective – Healthy Weight Loss Plan

It’s also important to have a road map – a plan of action that is simple and effective. That’s where Jay’s 7-Day Jumpstart to Healthy Weight Loss comes in.  This informative guide will lead you step-by-step to meet your weight loss goal. It is full of delicious and healthy recipes, tips, meal plans and Jay’s famous nutritional secrets to easily shed pounds and have more energy. Specific juice recipes tested for maximum weight-loss are the centerpiece of Jay’s program. It’s a PDF ebook you can download as soon as you order.

 Jay Kordich Audio – Lose Weight and Lower Cholesterol

To help you get in the weight loss groove, we include one of the 12 chapters from Jay’s Audio Series, How to Lose Weight and Lower Cholesterol the All-Natural Way. You’ll learn how to quickly and permanently lose weight through a regimen of fresh juicing. Jay also explains which juices are the absolute safest and fastest way to lower your cholesterol naturally by drinking just one glass of juice a day. Download this audio chapter the instant you order.

All together these products represent the best choice to jumpstart your weight loss in 2013. To make the decision even easier we’ve discounted the price to the lowest level we ever offered for these products. Regularly offered at $79.95, this complete program is now available to you for only $49.95 plus shipping.

It’s all here, everything you need to lose those extra pounds and improve your health at the same time. What could be easier?  Order now and get started today.  Click here or the graphic below to order.

 

 

Shaun Is Energized And Losing Weight With Juicing

I have been a devoted Jay Kordich follower for over 11 years. When I was 20 one of my friends introduced juicing to me in the Air Force. I bought the Juiceman Jr. and never looked back. I listened to the cassette that came with it and bought his book to know the benefits of everything I was juicing.

After getting out of the Air Force I moved around a lot and I wasn’t juicing as much. I put on about 20 lbs and began to feel thuggish. My wife and I lived in LA and had gym memberships but weren’t motivated to go. We were not happy with our health. I got a job in Hawaii as and air traffic controller, and we sold everything. We got out there and saw how active everybody was and the energy everybody had so I went out and bought another juicer. But not just any juicer I knew it had to be a Juiceman Jr.

We were there for 5 years and juicing anything local from the farmers markets we could get our hands on (mostly organic). I know having one of the most stressful jobs that I needed a boost to keep me active and energized and the Juiceman was the ticket. Over the couple of years I worked out there, I converted quite a few coworkers and their families to a lifestyle of juicing. I let them borrow my old copy of the The Juiceman’s Power Of Juicing and their families loved it. Their teenage kid’s faces cleared up with carrots and green peppers. My wife was losing weight and my coworkers ALL reporting back that they are full of energy, all of us from 30 to 60 years old.

We just moved to Denver in April and once again had to start over, my first purchase was the new Jay Kordich PowerGrind Pro. It works great. I’m 31 and in great shape, with the most energy I’ve ever had and dunking a basketball again this year, something I haven’t done since I was 18, (I’m 5’11).

Thanks for everything Jay!

Lifetime devotee,
Shaun. Denver, CO

Juicing For Weight Loss In Her Own Words

I am in my forties, a mom of two – a seven and eleven year old boy and girl. For more than ten years now, I have been brain washed into thinking that after the age of thirty and after having a baby, and worse yet two or more babies, (especially by c-sections like I had) I have to be contented with a fat bulging belly – because this will never go away. I made up my mind to love myself the way I was: This is the acceptable look of a mother in her forties. Wrong!!

I became convinced one morning as I listened to the infomercial, advertising Jay Kordich PowerGrind Pro Juicer and all the health benefits of juicing, that I DID NOT have to settle for a body size and look that I DID NOT like! I got out of bed, picked up the phone and made the call, I ordered the juicer. I am happy I did.

I did the three day cleanse/detox as outlined in the book Live Foods Live Bodies. By day three, as promised, my body felt great and alive in a different way; I felt new. I had a colon cleanse that made me feel relieved on the inside: My tummy felt “cleaned out”; it was like emptying a garbage bin – and then the bin is so fresh and clean you just don’t want to put back any trash in it! I cross my heart to this, this is exactly how my inside felt!

The new feeling was so vitalizing I could not stop at the three days cleanse: I continued consuming only juices for a week. OMG!! I lost a whopping twelve pounds, mostly from my gut! I gradually went back to eating regular, but healthy foods as advised by Jay, while I continue juicing everyday.

My face and skin looked younger in less than two weeks! I now have a flat belly. I feel and look so much younger; I feel like I’ve put down an uncomfortable baggage. I have to be buying smaller blouses and jeans, but all that money could never buy the compliments and health I’ve gained from juicing. I now look and feel greater than I have ever been for the past ten years.

Every aspect of my being feels better …emotions, mental alertness… no common colds, no ailment… juicing for me has come as an on-going medicine. I’ll advice the world: CATCH ON TO JUICING! It’s like going back to Eden.

Carol R, Tamarac FL

Important Differences between Fruit and Vegetable Juices

Fruit and vegetable juices are the cleansers, energizers, builders, and regenerators of the human system. Specifically, fruits are our cleansers and energizers and vegetable juices are our builders, and regenerators.  Freshly extracted fruit or vegetable juices will supply all the enzymes, vitamins, minerals, protein, and some fats critical to increased vitality! Adding live juices to one’s diet as a daily routine, many claim brings them a rejuvenating effect and help the disorders such as obesity, cancer, leukemia, arthritis, high blood pressure, kidney disorders, skin infections, liver disorders, alcoholism, and smoking. Supplying the body with easily absorbable nutrients, so that anybody, even with compromised immune sytems or assimilation challenges, juicing penetrates into our intestinal walls, making assimilation almost immediate. This is because when you juice freshly made fruit or vegetable juices, they are 100% pre-digested.  For the elderly, fresh vegetable and fruit juicing is essential!
As we age, our assimilation factors decrease due to digestive weaknesses and illnesses we incur as we grow older.  Some say that as we reach the age of 70 years old, most of us can only absorb 20% of the nutrients we consume through eating.  Not so with juicing.  No matter the age, juicing is 100% absorbable.
For most health conditions, juice fasting is the best method to transform health quickly and effectively, no matter our age.  However, as we age, we are also more susceptible to detoxification symptoms as we start to juice more and more power juices such as greens, carrots, beets, etc.,.
This is why combining these vegetables helps ease some of these symptoms when we add neutral fruits to the mix such as apples.
Through juicing at least 1 quart of power juices daily, thousands of individuals have claimed they have experienced major relief from serious diseases such as cancer, leukemia, arthritis, high blood pressure, kidney disorders, skin infections, liver disorders, obesity, alcoholism and even smoking. Because juice fasting quickly and efficiently removes toxins and excess fatty tissue while supplying a full spectrum of nutrients, (such as antioxidants, phytochemicals, vitamins, minearls, enzymes and micronutrients), it has an advantage over any weight-loss program. Juicing literally –nourishes every cell of our body and floods the body with nutrients that energize the body’s natural regenerative abilities.
Here is one of our favourite juice combinations that effectively help our immune system and our overall health ~ at any age!
(for 2) ~ (Organic Only Please!)
10 medium sized CARROTS
4 leaves SWISS CHARD
1 LIME with the skin
1 large Cucumber (unwaxed)
1 BEET with its greens
1 large, yellow, red or green Apple
This tonic contains a powerhouse of cleansing properties that anyone can drink on a daily basis, except for children under three years old.
Here’s to Power Juicing!
Jay Kordich

Can’t Drink Carrot Juice? Here’s some great Substitutes!

We use carrots quite frequently in vegetable juices.  We love carrot juice, but that is not true for everybody. It’s normal to imagine carrots being part of almost every tonic!  However some of us just don’t like to drink carrot juice, yet on the other hand, some are allergic or find carrots to be too sweet because of pancreas troubles, and/or hypoglycemia, diabetes.

Doctors are saying no to fruit juices for those who suffer from blood sugar problems, but let’s not throw the baby out with the bath water.

We realize this can be an issue for some people, and it’s true, carrots have become hybridized, so much so, that their natural sugar content is much higher.

We have good news!

You don’t have to bypass juicing any longer…..hopefully our substitutions will bring you some help.

Whenever you see a juicing recipe that calls for carrots, we recommend you substitute l large zucchini for approximately 3-4 medium sized carrots.  So if the recipe calls for 10 carrots, use approximately 3 large zucchinis.

Zucchini, in its raw state has a very sweet taste and also juices very well.

Here’s a great TONIC for substituting Carrots with Zucchini:

2 Large Zucchini (Green)

1 Red Delicious Apple

1 Lime with skin

6 Large or 3 Super Large Swiss Chard Leaves

1 Medium Beet with a few of the Beet Greens

(This makes a fantastic, sweet and powerful tonic….one of our personal summertime faves)

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Here’s some interesting facts about Zucchini:

Zucchini Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It’s also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. Usage: Raw in vegetable platters, but especially wonderful, shredded in salads, and used in juices to replace carrots.

Selection: Good-quality zucchini, also known as courgette in the U.K., should be firm, smooth-skinned and small in size. The surface will shiny and dark-green in color. Also, they come as Yellow. These are just as potent, if not more potent than the green Zucchini, because of the bright yellow colours.

Avoid: Avoid product that is soft, wrinkled, blemished or dull in appearance, or has fungus on the skins located on the soft parts of the Zucchini. Large squash will be less tender than smaller product. Zucchini is available year-round, with peaks in late spring and early summer.

Another good substitute for carrots are Cucumbers.

When you see a vegetable juice recipe that calls for carrots, and you don’t have any yellow or green zucchinis around, you can substitute 1 large cucumber for every 5 carrots. Why?  Because cucumbers have more juice in them than zucchinis, plus the English Cucumbers are larger than most cucumbers.  Cucumbers have a nice sweet taste to them as well.

We don’t recommend you using cucumbers that have wax on them. Be careful because some organic cucumbers can and ‘do’ have wax on them.  Try buying the English Cucumbers that are packaged in plastic.  Jay and I buy these frequently, and have found a good organic source where we will, and are confident you too can find them. Since we live in a small town, there shouldn’t be any troubles in finding them. Some organic growers don’t use the plastic to cover them, so just make sure to ask them for the organic English Cucumbers.

Here’s some great information about Cucumbers:

Cucumbers are low in Saturated Fat, awith very little Cholesterol and Sodium. They’re also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a great source of Vitamin C, Vitamin K and Potassium.  They are also very high in natural mineral water, so when juiced, it easily helps hydrate your skin.

Usage: Salads, Juices!

Selection: Good quality cucumbers are an even dark-green color, firm and relatively thin but can be either long or short.

Storage: Store in containers, either plastic zip lock or in a storage container. Otherwise they develop fungus and wilt.

Avoid: Avoid cucumbers that are soft, yellow or wrinkled on the ends, or especially the ones that have fungus on the skins. Huge fat cucumbers may be full of large seeds and bitter.  That’s why we recommend English Cucumbers. They are not fat, they are slender and yield a superior amount of juice over the seeded, wetter, fatter kinds of cucumbers you get in the grocery store.

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Here’s a great tonic substitution for carrot juice by using Cucumbers:

2 Large Cucumbers (preferably English)

3 cups Spinach

1 Lime with skin or 1 Lemon with skin

1 cup Parsley

2 Red Delicious Apples

1 inch square fresh Ginger Root

(This is a great tonic!  It tastes fantastic, and is a super beautiful green colour. Most people can not even realize how sweet this tonic is, but it’s a fantastic drink for the summertime.)


Fresh Gazpacho Soup ~ Living ~ Luscious ~ and Super Easy!

Our Fresh Gazpacho

Here’s our recipe you guys asked to see!  It’s fantastic….loaded with anti-oxidants, Lutein, Enzymes, Phyto-chemicals….

Ingredients

4 Cups (fresh) Tomato Juice (juice approximately 6 ripe Tomatoes)

3 Cups Tomatoes (diced)

1 – 1/2 Cucumbers, (diced)

1/2 Cup Orange or Yellow Bell Pepper (diced)

1/2 Cup Fresh Cilantro (chopped)

2 Stalks Celery (diced or chopped)

2 Ripe Haas Avocados (peeled, pitted and diced)

5 Cloves Garlic (minced)

2 Tbsp. Olive Oil

1-2 Tbsp. Fresh Lemon or Lime Juice

1/2 Cup Green Onions, (chopped for garnish on top of each bowl of soup)

Directions:

In a large mixing bowl, combine all the ingredients except the avocado and mix well.  In a blender, add 1/2 of this mixture and blend until smooth. Pour the blended ingredients back into the mixing bowl.  Cover and refrigerate for 3 to 6 hours.  Serve cold (summertime only) and garnish with chopped gren onions.

The reason why we don’t blend the avocado is because it makes the soup a bit brownish looking as it gets mixed in with the red tomatoes.  To keep the integrity of the redness in the soup, you shouldn’t add the avocados for blending, just keep them as they are (diced).  Plus it adds for more texture in the soup.

Special Notes:

If you want more bulk in this soup to make it more bulky…like the photo below, add the following:

1 Carrot (diced)

1 Zucchini (yellow or green) (diced)

Flax crackers are fantastic with this soup to make for an entire meal.  :)

Hope you enjoy it!!! :)

Juicing and Blending….You need Both!

JUICING and BLENDING…You need both!
Today I am going to explain what the late, great, Master Teachers taught to me about the differences between juicing and blending back in 1948 to 1960.  That would be Dr. Max Gerson, Dr. Norman Walker and Dr. Kirschner.
There are two distinct reasons behind the differences between juicing and blending, but first let’s talk about how juicers work and the reasons behind juicing.
Some juicers extract the pulp out the back (like our slow juicer, The Power Grind Pro does) and other juicers squeeze out the pulp from an auger type of a juicer like the Champion, the Greenstar or the Samson and Omega.
For example, when you are juicing your greens, the greens hit the blades, and within a half of a turn it’s in your glass, and the pulp is out in the bucket within an instant, so the oxidation process is not as near as intense.  However, not all juicers are equal in this aspect. Some juicers spin so fast (16,000) rpms, that the friction is quite high when the produce is hitting the blades.  It depends, but it is still by far less agressive than blending your foods. Juicing extracts all fiber (pulp) from the foods, so that when you are drinking the juice, it’s 100% free of pulp. Some people think this is not as smart as blending so that all the pulp and juice are combined. This assumption cannot be further from the truth, so this is why I am going to explain it in depth so that you, in turn, can help people understand the truth.
When you juice fruits/vegetables/seeds/nuts/grains…whatever it is you are jucing, these JUICES become pre-digested, meaning they go into our bloodstream immediately, bypassing any need for digestion because they are in pure juice form.  Have you ever drank alcohol and/or coffee and felt the effects from it within just a few minutes?  Well that’s because alcohol and/or coffee has no pulp in it and has a powerful effect on the body, negatively of course!
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Almost every human being living now has huge challenges with digesting the foods we eat.  It’s not really about the digestion as much as it is about the ‘absorption’ of the foods you are eating. Statistics say that as we age, we absorb 10% less every ten years of our life. So that by the time we reach the age of 50, we are only absorbing 50% of the foods (nutrients) we are eating and by the time we are 80 years old, we are only abosrbing the nutrients from the foods at the rate of 20%. Some people absorb only 5-10% by the time they reach this age.
This is why juicing is so important.  Absorbing 100% of the nurients is why juicing is an incredible way to feed our bodies. Yet I can understand why so many of us are blending our greens and fruits because it seems natural to say, “the juice and the fiber are better to consume together, because all this fiber is going to be wasted unless I blend them together”
This is not accurate.  Let me explain.
Yes, juicing is devoid of fiber!  Fiber has no nutrients in it, once the juices have been extracted from it.  Fiber that is left behind in your juicer should be used in your compost bin or best used as mulch for your flower beds.  It should ‘not’ be consumed in the ways we are consuming it through the process of blending.
However, fiber is quite important…..But ONLY when fiber is found in the foods you eat, not in foods you are blending.  For example, let’s say you eat a salad.  You begin chewing, and once you start to chew, your salivary glands start to produce enzymes called Ptyalin, and another enzyme called Amylase.  These enzymes secrete saliva so that your foods are absorbed into your stomach easier.  As you chew, you swallow.  Did you know that the stomach has something called a peristaltic wave?  It beats at 22 beats per minute, helping us evacuate the fiber from our bodies.  Now, once the food is in the stomach, the stomach begins to separate the pulp from the juice.  The juice (or liquid) from the salad now is being absorbed through the intestines, when then go into your portal vein, and then into the liver to feed our 60 trillion cells.  Meanwhile,the fiber is being pushed through the intestines,  (which is 33 feet combined from the mouth to the anus).  This is the reason why We as humans NEED fiber, but through eating our foods. Through this process, the body is doing what a juicer is actually doing, separating the fiber from the juices, so that our bodies can assimilate the nutrients that have been extracted from the fibers. This is why I have been saying for 63 years….
IT’S THE JUICE FROM THE FIBERS THAT FEED YOU!”
Your juicer is separating the fiber form the pulp so that your body can absorb the liquid part of the foods through your intestines and the fiber is being evacuated out of your large bowel, so that, once it is out of the body, it has done its job.
BLENDING:
Blending is quite different. There are two major actions that we need to be aware of before we start to think about blending foods. First, the intense speed factor need to be considered, and secondly, drinking the juice with the fiber is not a wise choice.  I will discuss both of these.
#1 (Digestion) For example, if you are adding green foods such as spinach, kale, parsley, apples, to the water in the blender, we need to realize that adding water to the foods is creating a real challenge to our digestive tract.  First, we are not allowing the salivary glands to mix in with the blended foods, so, once we swallow it, it has now left our mouth and is sitting in the stomach, but…. without the proper enzymes to help with digestion! Now the stomach has to begin the process of separating the pulp from the fibers, so that the body can evacuate the pulp out of our body, so that the body can absorb the liquid part of the blended foods.  THIS is the process of digestion.  Did you know that if, even the size of a microscopic fiber were to reach your bloodstream, you would die of a blood clot?  This is why the body has to separate the fibers from the juices.  Consuming blended juices this way, without the help of the salivary glands, can and most likely causes distension in the stomach, intestinal gas, bloating and also give us an unnatural feeling of being too full. Plus you will not feel energized, you will feel sleepy because now the blood that was in your head has to go down into the stomach to help digest the blended foods.
#2. (High Speed)  The foods you are blending are spinning at unimaginable speeds.  25,000 revolutions per minute. But it’s worse than that. It’s really 25,000 times 4 blades as they spin in unison, or sometimes these newer blenders have 6 or 8 blades.  When you multiply those blades times 25,000….you get way into the 100,000 to 150,000 revolutions per MINUTE.  These speeds heat up your foods, destroying the lifeforce, as they unnaturally rip apart these tender tissues from the plant’s leaves.
What happens to the food when it’s being blended that quickly?  Friction and heat is what happens!  Through this process, we lose all valuable enzymes that were once in the greens or fruits or foods.  We also lose valuable nutrients.
Why?
Because high speed kills enzymes and nutrients and oxidation occurs.  This is why SLOW juicers (like our new Power Grind Pro)are being designed and manufactured  so that, through slower speeds we are preserving the nutrients and the friction is minimal, if not, non existant.  Now the enzymes we are searching for, and also the powerful anti-oxidants, phyto-nutrients, vitamins and minerals are being preserved, and are in tact, ready to be absorbed into your bloodstream, in perfect order.
This is why I can’t understand why people will go to the trouble of purchasing a very expensive slow juicer, yet also have a high speed blender.  I want to make sure we are looking at these important issues, because as a teacher, this is my job!  It’s my job to help us all better understand the choices we make to help us build powerful and effective LIVING KITCHENS.
High speeds kill, so keep your blending to a minimum.  Foods such as bananas, avocados, figs, salad dressings, living soups and 99% water fruits such as mangos, etc.,. are great for blending, but just remember, that when you are blending, you should have a slower speed blender as  you blend your living soups, otherwise they could be called cooked soups!  Start your blender off slowly and do not use the high speed button.  This is what Linda and I do.  For example, we blend about twice a week, but we juice twice a day.
Making smoothies is really fun, however, just remember that JUICING is meant to feed the body in a superior way, and blending is more for smoothies and fun.  If you must blend, please try to blend only on low speeds.
This is why Juicing is entirely different than Blending.  Please share this and/or re-post this on your page so that others can benefit from it. Thank you.
Your friend,
Jay Kordich

SPINACH can help Heal our Stomach

For the past ten years or so we have seen several books being published that take juicing to another level.  Some books however are not focusing on the basics of juicing, which I intend on helping to keep in the forefront so that we don’t lose our way as we progress deeper into the teaching of juicing.  The basics of juicing deal with the BASIC JUICING COMBINATIONS and why Dr. Walker and Dr. Gerson created them.  Today I am going to focus on SPINACH.  The benefits of spinach and other basics need to be shared again so that we can see just how powerfully healing Spinach is.  It is the most powerful stomach healer for the entire digestive tract. (stomach, duodenum and small intestines.  It also helps the thyroid, the large intestine, eye troubles, headaches, high blood pressure.  ONE pint per day combined with carrots is the key.  60% carrots to 40% spinach.  ALL of this must be in organic form.

Unfortunately for those of us who do yearly or bi-yearly colonics, this does not help the small intestine, only the large.  To find vegetables or greens that can heal and detoxify our small intestine is quite rare, so please juice more spinach.  It may take a month to see long term results, but it is well worth it.

Should we be juicing baby spinach or adult spinach?  This is a common question we get asked.  Honestly, we prefer the adult spinach, as it’s had time to assimilate all the nutrients more than the baby spinach. Baby spinach is good for salads, as they are sweeter than the adult versions. Always organic, though please.

Here’s the tonic: (for 1)

10 carrots

3 cups spinach (raw)

ORGANIC ONLY!

Start off juicing the spinach (1 cup) then flush through with 4 carrots, then use another cup of spinach, then flush through with 3 more carrots, then use the last cup of spinach, and flush through with the rest of the carrots.

Drink immediately, but slowly.  Do this twice per day, and within 24 hours, you should be feeling tremendously better.   Linda and I juice at least two quarts per week of this basic tonic.

A wee bit of information about Oxalic Acid:

Dr. Walker always taught me that Oxalic Acid is found in cooked and canned spinach.  Oxalic Acids crystalize in our kidneys, thus forming kidney stones.  When cooked, the Oxalic Acid atoms become inorganic as a result of excessive heat and may form Oxalic Acid crystals in the kidneys as mentioned above.

Here’s some very interesting information on Spinach you should know;

The HIGHEST Nutritious Tonic! (top 5 shown)

(According to Dr. Koop, here are the TOP TEN highest nutritious Veggies!)

Here is our version for the BEST veggie tonic: (for 2) 10 carrots, 6 flowers of Brussel Sprouts, 1 cup Broccoli, 1 large handful of spinach and 2 green apples. It’s a winner!


1. Broccoli (excellent in juices)

2.  Spinach (excellent in juices)

3.  Brussel Sprouts (excellent in juices)

4.  Lima (not recommended for juicing, unless soaked overnight and then juiced with soaked seeds or nuts.)

5.  Peas (great for juicing and snap peas can be juiced entirely with their pods)

6.  Asparagus (great for juicing)


7.  Artichoke (not recommended for juicing!)  Best steamed  and eaten.


8.  Cauliflower (great for juicing whole)


9.  Sweet Potato (great for juicing and a good substitute for carrots if allergic to carrots)


10. Carrots (fantastic for juicing and is the base for most juicing combinations)

1. Broccoli

Broccoli belongs to the cabbage family (Brassicaceae – to be more specific). The green flower heads and the stalk of the plant are both edible. Broccoli plants are closely related to cauliflowers, although the plants have extremely different colors. Broccoli contains high quantities of vitamin C, soluble fibers and the compound glucoraphanin. Glucoraphanin in broccoli leads to anticancer compound sulforaphane.
Referring to the history of broccoli, the plant was first mentioned in France in 1560 (the name “broccoli” is Italian). 150 years later, in England, the plant was still unknown and was called “sprout colli-flower” or “Italian asparagus”.
During the centuries, broccoli has became a very popular vegetable. The plant is now mentioned in a lot of TV shows, cartoons. There even is a world contest for eating broccoli. The actual champion is Tom “Broccoli” Landers, who ate 1 pound of broccoli in 92 seconds. The secret, he says, is: “Just swallow, don’t bother to chew”.
Eating 100g of raw broccoli can give you (according to the USDA Nutrient database):
Energy – 30 kcal / 140 kJ
Carbohydrates – 5 g
Sugars – 1.7 g
Dietary fiber – 6.64 g
Fat – 0.37 g
Protein – 2.82 g
Thiamin (Vitamin B1) – 0.071 mg (5% of the daily recommended doze for adults)
Riboflavin (Vitamin B2) – 0.117 mg (8%)
Niacin (Vitamin B3) – 0.639 mg (4%)
Pantothenic acid (B5) – 0.573 mg (11%)
Vitamin B6 – 0.175 mg (13%)Folate (Vitamin B9) – 63 µg (16%)
Vitamin C – 89.2 mg (149%)
Calcium – 47 mg (5%)
Iron – 0.73 mg (6%)
Magnesium – 21 mg (6%)
Phosphorus – 66 mg (9%)
Potassium – 316 mg (7%)
Zinc – 0.41 mg (4%)
So, by eating 100 g of broccoli, your body gathers two times more vitamin C as compared to oranges. Also, broccoli has only 0.37 g of fat, while chicken breast and steak have 7 g and 18 g, respectively. Broccoli has almost half of the total quantity of calcium in milk (in 100 g of milk there are 113 mg of calcium, while broccoli has 47 mg).
Although it might seem a little strange, broccoli is not seen only as a very healthy and nutritious food.

2. Spinach

Spinach belongs to the Amaranthaceae family, native to central and southwestern Asia. At the beginning, spinach was cultivated in Persia and in 647 arrived to China where it was called “the herb of Persia”.
In the past, spinach was considered to be one of the best sources of iron. In reality, 100 g of raw spinach has 2.7 mg of iron (about 22% of the daily recommended doze for adults), a very high concentration for a vegetable but not as high as people believed in the past.
Still, the quantity of iron made available by spinach for the human body depends on its absorption. Iron enters the body in two forms: heme and nonheme iron. All the iron in grains and vegetables and more than half of the iron in animal food sources is nonheme iron. Heme iron can be found only in meat and in smaller quantities.
Nonheme iron is absorbed much slower as compared to heme iron. Still, the absorption process is influenced by the presence of other elements, like: binders – fiber, enhancers – vitamin C, etc.
So, the good news is that consuming foods rich in vitamin C increases the absorption of iron. However, the bad news is that spinach contains high levels of oxalate, substance that binds with iron to form ferrous oxalate and remove iron from the body (consuming foods with high levels of oxalates will decrease substantially the quantity of iron absorbed by the human body).
A funny thing about spinach is that in 1870, Dr. E. von Wolf published an iron content in spinach that was ten times too high. The scientist misplaced a decimal point in his publication, transforming spinach in the most miraculous vegetable in the world. This lead to numerous stories, including the famous “Popey the sailor man”. Still, the truth was revealed in 1937 by a German chemist who corrected the mistake.
Besides iron, spinach is also a good source of calcium. Calcium absorption, as iron absorption, is influenced by oxalate. The body can only absorb about 5% of the total quantity of calcium in spinach.
Spinach also contains Vitamin A, Vitamin C, Vitamin E, antioxidants and folic acid. The most important nutrients in spinach (100 g), as mentioned in the USDA Nutrient Database, are presented below:
Energy – 20 kcal/100 kj
Carbohydrates – 3.6 g
Sugars – 0.4 g
Dietary fiber – 2.2 g
Fat – 0.4 g
Protein – 2.9 g
Folate (Vitamin B9) – 194 µg (49% of the daily recommended doze for adults)
Vitamin C – 28 mg (47%)
Vitamin E – 2 mg (13%)
Vitamin K – 483 µg (460%)
Calcium – 99 mg (10%)
Iron – 2.7 mg (22%)
Caution: reheating spinach may cause the formation of poisonous compounds that are especially harmful to infants younger than six months.
The nutrients in spinach are very important for red blood cell formation, growth and cell division and protein metabolism. It also contains lutein, a very important antioxidant for eye, skin and cardiovascular health. Vitamin C and vitamin A plus the folic acid and fiber help the body fight cancer, especially colon, lung and breast cancer. Spinach also protects the body against heart diseases and against age related memory loss (flavonoids).

3. Brussels sprouts

The Brussels sprout is part of the cabbage family and it is cultivated for its small leafy green heads, much like miniature cabbages. The name of the Brussels sprout comes from the capital of Belgium: Brussels, as it was first cultivated in this country. Today, this vegetable is cultivated mainly throughout Europe and the United States.
Brussels sprouts are the most hated vegetable in the UK (according to a survey conducted in the UK in 2002). The main reason for this dissatisfaction with Brussels sprouts is that, when overcooked, the vegetable releases sulphurous compounds that give it an unpleasant smell. Thus, Brussels sprout has become a symbol for all vegetables hated by children.
Brussels sprouts are a very good source of vitamin A, vitamin C and folic acid. Also, this vegetable contains high amounts of fiber, potassium and folacin. Brussels sprout is also high in protein, very uncommon for a green vegetable.
According to USDA National Nutrient Database for Standard Reference, 100 grams of raw Brussels sprout contains 43 kcal and 0.30 g of fat. The most important nutrients found in this amount of raw Brussels sprout are:
Protein: 3.38g
Carbohydrate: 8.95g
Dietary fiber: 3.8g
Sugars: 2.20g
Calcium: 42mg
Iron: 1.40mg
Magnesium: 23mg
Phosphorus: 69mg
Potassium: 389mg
Manganese: 0.337mg
Vitamin C: 85.0mg
Thiamin (vitamin B1): 0.139mg
Riboflavin (vitamin B2): 0.090mg
Niacin (vitamin B3): 0.745mg
Vitamin B6: 0.219mg
Folate: 61mcg
Vitamin A: 754IU
Vitamin K: 177.0mcg
Tryptophan: 0.037g
Carotene, beta: 450mcg
Lutein + zeaxanthin: 1590mcg
The phytochemicals in Brussels sprout, like beta Carotene, Lutein and Zeaxanthin help the natural defense system of the body. Brussels sprouts are particularly good for pregnant women, due to its high amount of folic acid. This nutrient is a B-vitamin needed during the cellular division, as it is essential in DNA synthesis.
It is known that Brussels sprouts’ glucosinolates help prevent colon cancer. In a study, animals were given water supplemented with Brussels sprouts. As a result the development of pre-cancerous cells was reduced by 41-52% in the colon and 27-67% in the liver. Also, the pre-cancerous lesions in the liver were reduced by 85-91%.
There are many ways to cook Brussels sprouts, but it is best to quickly steam or boil it in order to preserve its nutritional value. The main problem when cooking Brussels sprouts is to avoid overcooking in order to prevent the release of bad smells (caused by sulphurous compounds) and loss of nutritious elements.

4. Lima Beans

Very popular in the United States, Lima beans are part of the fabaceae family. Their place of origin is uncertain, but it is believed that they came from the South American country of Peru (the capital of Peru is Lima, from witch this vegetable gets its name) or Guatemala.
The seeds of Lima beans usually have a green or cream color, with a sweet potato-like taste and a grainy, but creamy texture. Among the many varieties of Lima beans, the most common is the Fordhok, also known as butter-beans. Lima beans are very high in molybdenum, tryptophan, dietary fiber and manganese. Also, this vegetable is a good source of folate, potassium, and iron. As we can see in the following list, Lima beans contain a series of nutrients, very helpful to the body. For example, in 100 g of lima beans you can find the followings:
Energy: 38kcal
Protein: 21.46g
Fat: 0.69g
Carbohydrate: 63.38g
Dietary fiber: 19.0g
Sugars: 8.50g
Calcium: 81mg
Iron: 7.51mg
Magnesium: 224mg
Phosphorus: 385mg
Potassium: 1724mg
Thiamin (vitamin B1): 0.507mg
Riboflavin (vitamin B2): 0.202mg
Niacin (vitamin B3): 1.537mg
Vitamin B6: 0.512mg
Tryptophan: 0.254g
The source of the data is the USDA National Nutrient Database for Standard Reference.
Like any other beans, Lima beans are very rich in dietary fiber. Due to this nutrient, this vegetable lowers the cholesterol and prevents blood glucose (blood sugar) from rising to high. This is very useful for diabetics or people suffering of hypoglycemia.
The trace mineral, molybdenum, found in Lima beans is a component of the sulfite oxidase. This substance is an enzyme that detoxifies sulfites. Sulfites are preservatives used in salads that may cause rapid heartbeats, headaches or disorientation. People may have sensitivity to sulfites because of insufficient sulfite oxidase. 86.5% of the daily requirement of molybdenum can be provided by a cup of Lima beans.
According to the Archives of Internal Medicine, foods that are high in fiber, such as Lima beans can prevent heart disease. A study performed in America (for 19 years) concluded that eating 21 grams of fiber daily, lowers the risk of coronary heart disease by 12% and cardiovascular disease by 11% as compared to eating only 5 grams of fiber every day.
The folate in Lima beans also has cardiovascular benefits by reducing the levels of amino acid called homocysteine. High quantities of homocysteine in blood can cause heart attacks, strokes or peripheral vascular diseases. It is known that eating the total daily requirement of folate lowers the risk of heart attacks by 10%.
Besides fiber and folate, Lima beans have another nutrient that helps the heart: magnesium. This keeps the veins and arteries relaxed and smoothens the flow of blood through the body. Deficiency of magnesium is often associated with heart attacks. A cup of lima beans can offer 20.2% of the daily value of required magnesium.
Combined with whole grain, like brown rice or whole wheat pasta, Lima beans offer about the same quantity of protein as meat or other foods high in calories or fat that could increase your cholesterol level. In fact, a cup of Lima beans has 29.3% of the daily requirement of protein (14.7 grams).

5. Peas

Like Lima beans, peas are part of the fabaceae family. Peas come in many forms, each one having a delicious sweaty flavor, a smooth texture and lots of vitamins and minerals. The most common variety of Peas, are the Green Peas (also known as Garden Peas).
Peas have a very old and interesting history. It seems that Chinese were the first ones to taste this delicious vegetable in year 2000 BC. Through time, peas spread in Asia and Europe. Also, there are mentions of peas in the Bible and evidence that proves that this vegetable was worshipped in Egypt, Greece and Rome. The great producers of today’s peas are the United States, Great Britain, China, Hungary and India.
Peas are quite famous in the genetics community. In the year 1866, the monk and biologist Gregor Mendel published his ideas on heredity. By a selective cross-breeding on common pea plants, Mendel came to conclude his observations in two principles: the principle of segregation and the principle of independent assortment. These two principles of inheritance are today’s modern science of genetics.
Green peas are rich in vitamin C, vitamin K, magnese, dietary fiber, vitamin B1 and folate. Here is the nutritional profile of 100 grams of raw green peas provided by USDA National Nutrient Database for Standard Reference:
Energy: 81kcal
Protein: 5.42g
Fat: 0.40g
Carbohydrate: 14.46g
Dietary fiber: 5.1g
Sugars: 5.67g
Calcium: 25mg
Iron: 1.47mg
Magnesium: 33mg
Phosphorus: 108mg
Potassium: 244mg
Zinc: 1.24mg
Copper: 0.176mg
Manganese: 0.410mg
Vitamin C: 40.0mg
Thiamin (vitamin B1): 0.266mg
Riboflavin (vitamin B2): 0.132mg
Niacin (vitamin B3): 2.090mg
Vitamin B6: 0.169mg
Folate: 65mcg
Vitamin A: 765IU
Vitamin K: 24.8mcg
Tryptophan: 0.037g
The high amount of vitamin K1 from green peas makes them very important for your bone health. This vitamin activates a protein called osteocalcin. Without this protein, the absorption of calcium in the bone would not be possible.
In addition to the upper mentioned effects of green peas on calcium absorption, this vegetable is rich in folic acid and vitamin B6 that work together to reduce the levels of homocysteine. Besides affecting the cardiovascular health, this amino acid can conduct to poor bones and osteoporosis by obstructing collagen cross-linking.
Green peas are an excellent way to increase your energy. The vitamins B1, B2, B3 and B6 from green peas are necessary for the metabolism of carbohydrates, proteins and lipids. The iron is necessary for blood cells. Deficiency of iron can result in anemia, fatigue or a week immune system.