Category Archives: Carrots

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.

 

 

 

Jay’s Holiday Dozen Day Five Cabbage Carrot Celery

This is Day Five of 12 consecutive posts with Jay demonstrating how to make each juice recipe. Also included is nutrition and research information to compliment Jay’s choice of fruit and/or vegetable drinks.  Happy Holidays from all of us at JayKordich.com

Day Five –  Cabbage Carrot Celery

Most of the time those of us involved in promoting natural foods are prohibited from using the word Cure.  This is one of those times where it’s entirely appropriate and accurate to talk about curing ulcers by simply drinking freshly made cabbage juice. We have the published, peer reviewed scientific study to back it up.

In fact Jay himself, assisting Dr. Garnett Cheney in 1949 at Stanford University Medical School Cancer Division, treated patients by having them drink freshly made cabbage juice. Out of 65 patients in the study, 63 were healed and the remaining two patients had minimal symptoms as a result.

Recently we asked Jay to recall that time many years ago and tell us how it all transpired. The video below is Jay in his own words.

Download your own copy of the original Stanford University Medical Center study by Dr. Garnett Cheney. Click on this link or the study photo on the right to download a PDF version.

RECIPE:
- About 1/3 of the glass for each, cabbage, carrot, celery.
- If you are using this combination to get serious about a stomach problem you should try for a larger percentage of cabbage to carrot and celery, say about 50% cabbage.

An excellent quality juice machine is also recommended. Fortunately we can suggest Jay’s own PowerGrind Pro for the job! Here’s Jay to make Cabbage Carrot Celery juice

 

 

Jay’s Holiday Dozen Day Two Potassium Broth

Today is Day Two of 12 consecutive days of posts with Jay demonstrating how to make each juice recipe. We will also include nutrition and research information to compliment Jay’s choice of fruit and/or vegetable drinks.
Happy Holidays from all of us at JayKordich.com

Day Two – Potassium Broth

- Handful of parsley
- Two or three carrots
- Handful of spinach
- Two or three celery stalks

A recent study published in Cancer Prevention Research demonstrates how a compound found in parsley, when given to rats with breast cancer, caused the development of less tumors and also significant delays in tumor development compared to rats that were not given this compound. It’s called apigenin, commonly found in many plants but more highly concentrated in parsley.

Salman Hyder, the Zalk Endowed Professor in Tumor Angiogenesis and professor of biomedical sciences in the University of Missouri-Columbia’s College of Veterinary Medicine and the Dalton Cardiovascular Research Center, gave the substance apigenin to rats with a particular form of breast cancer. Apigenin is not only found in parsley but also lower concentrations in celery, apples, oranges, nuts and other plants.

Some are calling this groundbreaking research because it shows how an easy to obtain, natural substance can stop certain breast cancer tumor cells from multiplying and growing without the negative impacts associated with drugs and hormone replacement therapies.

Dr. Hyder found apigenin blocked new blood vessel formation and therefore slowed and sometimes totally stopped the development of tumors. “We don’t have specific dosage for humans yet,” Dr. Hyder said in a media statement, “However, it appears that keeping a minimal level of apigenin in the bloodstream is important to delay the onset of breast cancer. It’s probably a good idea to eat a little parsley and some fruit every day to ensure the minimal amount.”

Jay Kordich has been a huge proponent of parsley based on research going back decades, long before all the recent cancer research studies. If you have attended one of Jay’s live seminars over the last 30 or 40 years, you may recall Jay teaching about the power of parsley juice.

Exciting new information was just released. Researchers at the University of Missouri have discovered a substance in celery called Apigenin that is shown to reduce breast cancer cell progression in their studies with mice. In addition, celery apigenin also shrank existing cancer tumors for even stronger evidence to suggest further research as an alternative to chemotherapy for the treatment of breast cancer.

This is exciting to us juicing fans because we already know how to put concentrated amounts of substances from celery into our bodies by simply running stalks of it through our PowerGrind Pro juicer. Also celery juice is great tasting, especially when mixed with carrot, greens and apple. What could possibly be a simpler way to help insure your protection against cancer?

Apigenin, while most prevalent in celery and parsley, it’s also in many other vegetables and fruits such as apples, beets, brussels sprouts, cabbage, lettuce, grapes, cherries and herbs like rosemary, thyme, oregano and peppermint.

Over and over again we see evidence of amazing health giving properties from plants. What Jay Kordich has been saying and teaching us for many decades is confirmed through study after study. If you own a juice machine, start using it on a daily basis to get these nutrient-rich elements into your body.  Don’t Wait.  Start Juicing Today!

Here is Jay making Potassium Broth.

 

Summertime Tomatoes ~ How to Juice them Successfully!

[like url=http://www.facebook.com/lindakordich action=like style=solid](Written by Linda Kordich)

Tomato season came late for us this year.  It’s just about now that tomatoes are reaching their full potential, so when we were at the Farmer’s Market here in our town, we scrambled for those tomatoes….and boy oh boy….those tomatoes were bursting with colour, size and flavour!

I thought today we could share some important information about tomatoes and why we should be using them, especially in the summertime.

Tomatoes are actually ‘better’ juiced with other veggies that are high in carotene.  Studies show that when combined with other foods that are high in lycopene as well as carotene, the absorption and effectiveness are powerful.

How to Juice: Juice the entire tomato, as it can be very juicy.  You may want to run the pulp through the juicer again to get more juice out.  We usually alternate between pieces of tomatoes and greens to assure the tomatoes are not slipping through the back.  (Carrots do a great job too).

First, let us say that tomatoes are technically a fruit.  Not many of us like to see it this way, probably because most of us don’t think of biting into a tomato for a sweet natural treat, although we love to do it!  A ripe peach in the summertime sounds more like it for most people. Even though tomatoes are considered a fruit, Jay and I don’t treat them like a fruit when considering the factor of juice combining. Tomatoes are incredibly good for us. Rich in one of the most powerful phyto-chemicals yet to be discovered: Lycopene.  At the bottom of our article you can read about all the ways it helps food related diseases.

Tomatoes blend very well with the following Veggies:

*Cucumbers

*Spinach, Parsley, Kale

*Lemons, Limes

*Carrots, Turnips

*Cruciferous: Broccoli, Cauliflower, Brusell Sprouts

*All Squash

*Garlic, Onions

*Peppers, Cabbage, Potatoes, Celery

*Avocado (not recommended for juicing)

*Apples

*Mint, Basil and other fresh herbs.

You can combine ‘any’ of these veggies with tomatoes for an excellent Juicing Tonic.

Here’s a tonic that is one of our favourites: (for 2)

2 Large, fully vine ripe Red Tomatoes

1 cup Cilantro (if you don’t like Cilantro, use Parsley, or you can do it half and half)

2 cloves Garlic (small or large, depending on how strong you would like it to be)

1/2 Lemon with peel

6 Carrots

4 Ribs Celery

4 large leaves Basil

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This tonic is ‘very’ effective for the benefit of our eyes, stomach and digestion.

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Here’s another beautiful Tomato Tonic! (for 2)

3 Large: Yellow, Red and Purple (each) Tomatoes

8 Carrots

1 Red Bell Pepper

1 Orange Bell Pepper

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This tonic is especially excellent for our eyes and also is high in Vitamin C.

Here’s some great information about Lycopene and Carotenoids:

Some research suggests that carotenoids actually work synergistically, and that the antioxidant activity of lycopene is enhanced by the presence of other carotenoids, specifically lutein. More studies are needed to clarify these relationships.

This is why it’s GOOD to be juicing foods that are rich in lycopene and carotenoids such as carrots.

More:

This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopeneâ”its ability to help protect cells and other structures in the body from oxygen damageâ”has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.

Here’s the Breakdown:

Tomato, ripe

1.00 cup

180.00 grams

37.80 calories NutrientAmountDV

(%)Nutrient

DensityWorld’s Healthiest

Foods Ratingvitamin C 34.38 mg 57.3 27.3 excellent vitamin A 1121.40 IU 22.4 10.7 excellent vitamin K 14.22 mcg 17.8 8.5 excellent molybdenum 9.00 mcg 12.0 5.7 very good potassium 399.60 mg 11.4 5.4 very good manganese 0.19 mg 9.5 4.5 very good dietary fiber 1.98 g 7.9 3.8 very good chromium 9.00 mcg 7.5 3.6 very good vitamin B1 (thiamin) 0.11 mg 7.3 3.5 very good vitamin B6 (pyridoxine) 0.14 mg 7.0 3.3 good folate 27.00 mcg 6.8 3.2 good copper 0.13 mg 6.5 3.1 good vitamin B3 (niacin) 1.13 mg 5.6 2.7 good vitamin B2 (riboflavin) 0.09 mg 5.3 2.5 good magnesium 19.80 mg 5.0 2.4 good iron 0.81 mg 4.5 2.1 good vitamin B5 (pantothenic acid) 0.44 mg 4.4 2.1 good phosphorus 43.20 mg 4.3 2.1 good vitamin E 0.68 mg 3.4 1.6 good tryptophan 0.01 g 3.1 1.5 good protein 1.53 g 3.1 1.5 good World’s Healthiest

Foods RatingRuleexcellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%

Here’s the Diseases it can Help!

  • Age-related macular degeneration
  • Breast cancer
  • Cardiovascular disease
  • Cataracts
  • Cervical cancer
  • Exercise-induced asthma
  • Lung cancer
  • Ovarian cancer
  • Pancreatic cancer
  • Prostate cancer
  • Skin cancer
  • Stomach cancer

Jay Makes Cabbage Carrot Celery Juice

Last month we asked Jay to recall the history of working with Dr. Garnett Cheney of Stanford University Medical School in 1949. In last month’s article Jay told us how drinking freshly made cabbage juice was shown to cure patients of stomach ulcers in as little as a week to 10 days. Amazing!

A few days ago while shooting new videos for this blog and for our Facebook page, we asked Jay to make us his recipe called The Three C’s, which is cabbage, carrot and celery juice. During Jay’s working with Dr. Cheney it was determined this combination was much more palatable and easier for patients to drink and still receive the benefits from the straight cabbage juice.

If you are using this combination to get serious about a stomach problem you should try for a larger percentage of cabbage to carrot and celery, say about 50% cabbage. Otherwise 1/3 each is a good starting point. An excellent quality juice machine is also recommended. Fortunately we can suggest Jay’s own PowerGrind Pro for the job!

Now Here’s Jay!

Re-Use Leftover Juice Pulp: Delicious & Fun Ideas!

What can you do with the pulp from your juice? Be creative! Use it in baking cakes, muffins and breads. Vegetable pulp is great for soups and sauces. Small amounts can be mixed with your pet’s food as a fiber supplement. Carrot-apple pulp makes a refreshing facial mask. At the very least, use it as compost – nature’s best fertilizer!

Mmmmmm

Here’s a simple and delicious recipe you can re-use your carrot pulp in (note: this is not vegan):

CARROT-BRAN MUFFINS

1/2 cup. bran
1/2 cup. carrot pulp
1/2 cup. whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
2 tbs. vegetable oil
1/4 cup. molasses
1 egg
1/2 tsp. vanilla
3/4 cup. soy milk OR fresh apple juice
1/4 cup. raisins

Preheat oven to 375 degrees. Stir together oil, molasses, egg, vanilla and liquid until smooth. Add bran and carrot pulp, and let stand for a few minutes to absorb moisture.

Combine remaining ingredients and add to bran mixture. Stir until moistened. Add more liquid if too dry. Fill oiled muffin tins 3/4 full and bake for approximately 20 minutes. Makes 8.

Enjoy!

Making Almond & Carrot nut milk with PowerGrind Pro

One of the features of our juicer, the Jay Kordich PowerGrind Pro, is it’s ability to make great tasting nut milks. In this video Linda is making Almond & Carrot nut milk and it is delicious!  The creaminess of the almond milk along with the sweetness from the carrots makes for a wonderful, healthy and tasty drink.

You could make just plain almond milk if you’d like, however we like to add a little natural sweetener from fresh fruit or in this case, using carrots. There are many different types of nut milks and seed milks and we will be bringing you more recipes in the weeks and months ahead.


RECIPE
- 2 cups Almonds, soak overnight or 8 to 24 hours.
Drain the soaking water before using the Almonds.
- 1 cup fresh water
- 6 to 10 carrots for juicing.

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