Category Archives: Ulcers

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

 

 

ANEMIC? No Problem!

ANEMIA? Did you know that if you feel fatigued, sleepy, lethargic and depressed, you could be suffering from anemia. This means your red blood cells are not getting enough OXYGEN. Pure, fresh green juices bring us this in spades. Also, interestingly, if you purchase CHLOROPHYLL in the bottles, drinking 1/4 cup a day, your blood oxygen levels will increase dramatically. However, there is nothing more IMPORTANT than fresh. Here’s a very powerful, highly oxygenated, chlorophyll rich tonic for those of you who feel you may be low in iron. JUICING works efficiently in this particular condition. (recipe for 1 person)
Our Blood Builder

1 cup Spinach
1 cup Turnip Greens
1 cup Parlsey
2 Red Bell peppers
1 Cucumber
1 Lime with skin
(please only organic!)
We added the red bell peppers because vitamin C (high in Bell peppers) helps the absorption of natural iron in the bloodstream. Getting iron from steak is not as efficient as getting it from vegan sources. For example: For example, you would have to eat more than 1700 calories of sirloin steak to get the same amount of iron as found in 100 calories of spinach.
Juice this tonic once a day for a week, and your blood will be rich in oxygen!
Also, another key to see if you are anemic, is to look inside at  your lower eyelid.  If it is pale, and not red….this could be an indication you need more PURE GREENS into your diet. The best way to get pure greens into your bloodstream with 100% assimilation is through juicing them and consuming them, right on the spot.

Therapeutic Benefits of Raw Potato Juices

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.

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!

Cure Ulcers with Cabbage Juice

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.

In Jay’s book, The Juiceman’s Power of Juicing in 1992, here’s what Jay had to say about cabbage and the Ulcer Study:

A cruciferous vegetable, cabbage is often overlooked by the modern homemaker or thought of only as a base for fattening, oily coleslaw or the slippery accompaniment to dried-out corned beef. When I was growing up in San Pedro, California, near the Los Angeles harbor, we ate cooked cabbage several times a week, as we were poor along with everyone else during the 1930s depression. My Yugoslavian parents grew masses of cabbage in our tiny garden patch along with other vegetables familiar to them. My mother boiled cabbage with oil, herbs and garlic for an inexpensive dish, (actually dirt cheap) called cupussa, and while I now know that we were getting very little nourishment from the overcooked vegetable, it did fill our stomachs. But how can I forget the horrendous, sulfurous smell of the cooked cabbage? Boiled or steamed cabbage loses a portion of the vegetable’s vitamins and minerals and what is left is inorganic sulfur. The dead sulfur settles in the pockets of the stomach and causes extreme gastric distress.

Later I discovered the power of juicing and found that the staple of my childhood was a valuable vegetable for my diet. Cabbage is a good source of beta carotene, vitamin C, sulfur, and if grown in mineral rich soil, selenium, a trace element that plays a big role as a cancer-fighting agent as well as protecting against heart disease and inflammatory conditions such as arthritis. Selenium, considered an anti-aging mineral, promotes healthy looking skin and increase male potency. Cabbage also is inundated with the amino acid glutamine.

I had an interesting experience with this amino acid in the late 1940s with Dr. Garnett Cheney, who at the time headed the Cancer Division of Stanford Medical School in Palo Alto, California, invited me to instruct him and other doctors on the proper way to juice. Dr. Cheney was in the process of researching the value of glutamine in healing stomach ulcers. He theorized that stomach ulcers might be precursors to colorectal cancer. Working with sixty-five volunteers, all of whom suffered from stomach ulcers, we began intensive cabbage juice therapy. Each subject drank a quart of cabbage juice a day. Because the concentrated juice resulted in so much gastric upset, we change the formula to cabbage, celery, carrot juice. Within three week all but two of the patients were healed and the two holdouts had only minimal symptoms. Today research is underway investigating this amino acid’s role in relieving or curing extreme colitis and curbing alcohol cravings.

Buying and storage: Buy only cabbage heads that look healthy on the outside. Worm-eaten, decaying outer leaves indicate that the entire head may be infested with worms at worst, or at least is not fresh. Also, because the outer leaves contain many nutrients, it is counterproductive to have to discard them. I keep cabbage in the refrigerator for a week or longer. It also will keep in a cool, unheated room during the winter for several days. To make it palatable, I always mix cabbage juice with other juices, usually carrot or apple.

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.

The juice combination Jay and Dr. Cheney started using was a recipe of cabbage, carrot, celery, where most of the juice was cabbage. Use Jay’s new PowerGrind Pro Juicer because it’s efficient design extracts more juice and nutrients than other juicers.