Category Archives: Nutrition

Feel Great Right Away with the Jay Kordich Seminar Program

Live Foods Live Bodies ProgramHave you ever wanted to attend Jay and Linda Kordich’s juicing and healthy foods seminar? With the Live Foods Live Bodies Program you can do just that without ever having to leave your home. This comprehensive nutrition education multimedia package includes 5 audio CDs, 2 DVDs and the book that brings it all together, Live Foods Live Bodies.

[For the next two weeks we are offering this complete seminar package at a savings of over $40. Go to the bottom of this post for details and your link to order.]

BOOK: Live Foods Live Bodies. 240 page Hard Cover Full Color

The book, Live Foods Live BodiesJay Kordich has been teaching people about the power of fresh juice and raw foods for over 60 years. Co-written with his wife Linda, this book goes beyond juicing and into a whole new level of information. It takes you from breakfast, lunch and dinner recipes, cleansing programs, preparation and cooking techniques, to creating your own LIVING KITCHEN.

An elegant full color coffee table-style book with over 240 pages packed with the valuable nutritional information. It is hardcover with a special hand sewn ribbon inside used as a bookmark, with a glossy full color book jacket outside.

Food And Juicing Recipes from the Live Foods Live Bodies book

Inside This Book:

  • A LONG LIFE quiz to see how you stand right now
  • A simple and quick, three-day cleansing diet for WEIGHT-LOSS and MORE ENERGY.
  • Jay’s most requested healing recipes which contain the top POWER FOODS.
  • Linda’s great tasting recipes…these are the meals that Jay eats everyday.

Do you want more energy and vitality? Do you want to live disease free into your 80s, 90s and even 100s? Do you want to learn how to create great tasting, healthy meals and and fresh juices, all with the life force Jay talks about? It’s all here in LIVE FOODS, LIVE BODIES.

DVD Power Of Living FoodsDVD: The Power of Living Foods

Discover the man behind the juicer! Jay takes you on a journey that is memorable and truly entertaining. Learn about Jay’s past, his bout with cancer and his incredible success teaching millions of Americans about the power of juicing. In this inspiring film you’ll learn:

  • Information about the HEALING POWER OF LIVING FOODS
  • The Juicing and Food recipes Jay recommends for BEST HEALTH AND VITALITY
  • The importance of ENZYMES FOR LONG LIFE
  • Fun and healthy MOTIVATION to keep on you juicing.

This is incredible knowledge and experience only Jay Kordich can provide. Now 89 years old, he shares his SECRETS TO LONG LIFE AND VITALITY with you and your family.

Beautifully shot in Hawaii
LENGTH: 60 minutes

DVD A Passion For JuiceDVD: A Passion For Juice

This DVD takes us into the kitchen with Jay. He’s motivates and teaches you correct juicing methods in an easy to follow, step by step approach like only Jay can do. Jay shares his over 60 years of juicing and nutrition knowledge, revealing his TOP 12 HEALING JUICE REMEDIES in this information-packed, one hour DVD. This program is a must for anybody wanting to learn:

  • How fresh juices can help you LIVE LONGER
  • The REJUVENATING POWERS of juice therapy
  • Why JUICE COMBINATIONS are better than single juices
  • What JUICES JAY DRINKS daily and when
  • Much, Much more!

“Understanding juice therapy can change your life, helping you to live longer and live better!” says Jay. “This is why I made this DVD.” Jay is brilliant in this DVD; energetic, knowledgeable and inspiring.

Beautifully shot in Hawaii
LENGTH: 60 minutes

Audio CD Live Foods Live BodiesCD: Live Foods Live Bodies

Are you wondering what we mean by “Live Foods Live Bodies”? LIVE FOODS, LIVE BODIES refers to the NATURAL HEALING and RESTORATIVE POWERS “locked” inside raw foods. When we say “Live Foods Live Bodies” we are talking about consuming a large portion of your daily diet as live foods, like fresh juices, salads and fruits. Cooked food is “dead food”. Linda Kordich shares with you her 30 years of experience preparing healthy, living food meals, for her husband Jay and their two sons, John and Jayson. In this CD you’ll learn:

  • How to build your own “Living Kitchen”
  • Simple techniques and recipies for preparing LIVING MEALS.
  • How cooking destroys the “Life-Force” of food.
  • The secret to ENZYMES, why we all need them, and how they will help you LIVE LONGER.

This CD will change the way you think about your current diet and inspire you to eat more living foods. “It’s where all your vital life-force comes from,” says Jay. Use Linda’s 30 years of experience as a NATURAL FOODS chef to help start your journey towards Living longer and better!

FORMAT: Audio CD
LENGTH: 45 minutes
Author: Jay Kordich & Linda Kordich

Audio CD How I Beat The OddsCD: My Life Story — How I Beat The Odds

Journey with Jay as he tells us his remarkable and memorable life story. As a young man confronted with a life-threatening illness, he decided not to opt for surgery, but moved to New York City to learn how to get well by studying under the famed Dr. Max Gerson. Jay learned the HEALING POWERS of fresh raw juices. Two years later, he was vital, fit and ready to teach all who would listen. Follow Jay as he relates all the interesting people, places and events he has experienced during his exciting and colorful life. Highly ENTERTAINING and MOTIVATING! On this CD Jay talks about:

  • Dr. Max Gerson’s therapy
  • Dr. Norman Walker, juice pioneer
  • Juicing with President John F. Kennedy and Jacqueline Kennedy Onassis
  • Meet the sports figures and celebrities Jay has influenced with his message

Through all the ups and downs of spreading the message of fresh raw juices Jay was somehow able to keep moving forward. If you were ever down, depressed or unmotivated, this CD will truly change your life. “Never give up, even when nobody believes in you,” says Jay Kordich.

FORMAT: Audio CD
LENGTH: 45 minutes
Author: Jay Kordich

Audio CD How To Live To Be 100 Disease FreeCD: How to Live to be 100

Do you believe you can live to be 100? Jay is a healthy and active 89 years old and well on his way! Jay Kordich reveals all his secrets. Jay will share with you:

  • 10 most important tips for living a vital, healthy, DISEASE FREE LIFE
  • How he has the ENERGY to stay active, even at 89
  • What keeps Jay YOUTHFUL in both MIND and BODY
  • Jay’s personal diet for LONG LIFE, knowledge gained from over half a century of study

Jay tells us living to be 100 years old is a path he’s been on for many years. Now you have the chance to learn how he’s living his life and put that knowledge to work for yourself and those you love.

FORMAT: Audio CD
Author: Jay Kordich

Audio CD The 20 Best And Worst FoodsCD: The 20 Foods — Best and Worst

This CD takes you on a journey through the best and worst foods you’ll likely find on the shelves at your nearest grocery store. Jay and Linda Kordich present valuable information from their research and experience. You’ll hear from Jay and Linda:

  • The hidden danger of most cooking oils … the benefits of essential oils, know the difference
  • Foods you’ve never heard of that can help you LIVE LONGER
  • 20 foods to avoid in your diet, that can harm your health
  • Undiscovered foods that are powerful, 20 foods you need to add to your diet right away

There is a lot of confusion out there. Discover what foods are REALLY HEALTHY and which or not. Jay has been studying these foods and products for more than half a century. The simple yet revealing information on this CD will change your life for the better!

FORMAT: Audio CD
LENGTH: 45 minutes
Author: Jay Kordich

Audio CD The Power Of GreensCD: The Power of Greens

Did you know that on average, people eat eight hundred pounds of animal products every year, yet they consume only two pounds of raw green plants of any kind? Jay believes that when people become educated about the HEALING POWERS OF RAW GREEN FOODS, they will consume them voraciously every single day. That is his mission, to spread the word of how important raw greens can be to your health and longevity. In this CD Jay shares with you:

  • Secrets to consuming more greens on a daily basis
  • GREAT TASTING salads that are fun easy to make
  • The best GREEN JUICE RECIPES and combinations
  • The IMMUNE BOOSTING powers of raw greens
  • Why green foods are essential if you want to LIVE LONGER

“Greens,” Jay Kordich says, “are THE MOST IMPORTANT FOODS on planet earth. There would be absolutely no life on earth, if not for the green of the plant.” This information is important for you and your family’s health and it’s delivered in Jay’s own entertaining style. If you didn’t want to eat or juice greens before, you will change your mind after listening to this CD.

FORMAT: Audio CD
LENGTH: 45 minutes
Author: Jay Kordich

 SPECIAL LIMITED TIME OFFER

The Live Food Live Bodies Program, our complete juicing and healthy eating seminar is regularly priced at $99.95. During this special offer, you can have this comprehensive package delivered to a special friend, a family member or for yourself for only $59.95 plus shipping and handling.

CLICK HERE TO ORDER TODAY!

Click Here To Order!

Immediate Versus Long Term Benefits

Copyright University of St Andrews

Many times it is difficult to motivate people, ourselves included, when we talk about benefits “down the road”. Whether the discussion is about finances or exercise or in this case, nutritional benefits, when it is required to wait years to see the results of our choices, it becomes much more difficult to motivate us to make the changes needed. Below is information that is very refreshing in this regard.

Copyright University of St Andrews

A new study conducted at the University of St Andrews is showing that eating just two extra portions of fruit and vegetables per day created a very noticable change in skin color within only six weeks.

The scientists admit the purpose of the study was to see if research would be successful showing the more shorter-term benefits of eating a healthier diet. Even they appeared to be surprised by how good the results turned out.

“Most of us know we should eat plenty of fruit and veg, yet we are not sufficiently motivated to actually go ahead and eat a healthy diet”, said St Andrews researcher Ross Whitehead. He continues,  “Government strategies aimed at improving diet typically only offer information about why a healthy diet is good for us. We hope that by highlighting the rapidly achievable benefits of a healthy diet on our attractiveness will be a stronger incentive for people to eat more healthily. Knowing you are going to look more attractive in a few weeks may be more persuasive than the promise of health benefits later in life.”     How true!  Vanity can be powerful motivation.

Jay Kordich, the father of Juicing would be quick to point out that consuming just one glass of freshly made vegetable juice on a daily basis would be an easy way to fulfill the requirements of this study.

Click here to read the full article from the University of St Andrews.

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!
- Hide quoted text -
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.

Our Bodies are 70% Water……

We are 70% water, our blood is 90% water and our brain is 83% water. What happens to our physical health and well being as our blood, which is 90% water circulates around our body to the emotionally chaotic brain, which is 83% water and is then charged with all kinds of sugared waters, sodas like Pepsi, Coke, Dr. Pepper, etc,.?  It does not bathe the body with fresh, living highly charged antioxidant fresh juices rich with mineral waters, it pollutes every tissue, gland and organ of our body.

So let’s talk about what the typical person consumes in just a year……How many sodas have you consumed?

On average, the typical American consumes, in a year is 597 cans of soda.  That’s more than one per day!  Also the average American consumes 29 gallons of milk per year.  Plus….

The avg. American adult drinks the equivalent of 38 6-packs of beer, 12 wine bottles, & 2 qts of distilled spirits.

It’s no wonder we suffer from diabetes, obesity, lethargy and depression.  We must stop this way of living and try to substitute these toxic substances…..yes, I do believe milk is toxic now days.

Our bloodstreams deserves fresh, living, life-force-rich vegetable juices on a daily basis!  Please do try to stop drinking coffee, caffeinated teas, milks, sodas and alcohol by at least 75% and substitute the following kinds of fresh juices on a daily basis:

1.  Super Energy Green Tonic

1 Large Unwaxed Cucumber

1 Large Handful of Spinach

1 Large Handful of Parsley

2 Green Apples

1 Large Lime with skin

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2.  Liver Detoxifer!

3 Red Delicious Apples

1 medium sized Beet Root

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3.  Carrot  Juice Supreme

10 Carrots

2 Green Apples

1 inch Fresh Ginger Root

Try substituting these tonics for the sodas, coffees and specialty drinks you get at Starbucks.  These tonics will bathe every tissue, gland and organ of your body, giving you a rich energetic feeling all day.  Let these juices turn you on!  When consumed on a daily basis, juicing will change your life!

In our Book; Live Foods Live Bodies, Linda and I have shared over 40 tonics, smoothies and juice therapy recipes that will catapult you into a powerful, energetic like we live everyday.

Here’s to juice!

Jay Kordich

linda and jay speaking about juicing

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JUICING with Wild Herbs!

Linda and I juice lots of wild herbs…..but we must be careful to juice the ones that are historically known to help heal certain stomach or body ailments. Some herbs are never to be touched, but the Dandelion is one of our favourites, yet so many of us don’t even know about their powerful healing properties!

For example, this is the time of year when everybody is irritated that the dandelions keep growing wildly in their front yard ~ pestering us with their wild yellow blossoms and difficult to pull out weeds that are attached to them.

Yet did you know those wild dandelions are actually one of the most powerful healing herbs known to us?

It’s true!

Dandelions are known to help dissolve gallstones, help detoxify the liver, help clean out impurities in our bloodstream and dissolve kidney stones, etc.,……help heal gastro-intestinal disorders, diabetes, indigestion….we could go on forever!

Hum….I’m sure your doctor didn’t tell you this unless of course you live in Switzerland, Poland or China. It’s one of the top 6 herbs in Chinese medicine, yet when juiced in its raw state…it goes to another entire level of healing.

Here’s one of our favourite Dandelion Tonics you can juice right in your own home!

(we have combined certain types of fruits and other vegetables that are in harmony with the dandelion)

Handy-Dande -Tonic (makes over 1 quart)

14 Carrots

2 cups Dandelion Leaves

1 cup Chard (rainbow or regular)

1 large lime with skin

2 Cucumbers (unwaxed)

3 Green Apples

This fantastic tonic, when consumed daily (1 quart per person) can help ease digestive troubles, or even gallbladder atttacks in just a few days. Some people say that within hours they feel better.

This tonic also tastes FANTASTIC!

Please try it and let us know your thoughts and reactions.

Here’s to Juicing the Healthy Way!

Jay Kordich

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Here’s some information you may find interesting about Dandilion Greens:

According to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top 4 green vegetables in overall nutritional value. Minnich, in “Gardening for Better Nutrition” ranks them, out of all vegetables, including grains, seeds and greens, as tied for 9th best. According to these data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.

These figures represent only those published by the USDA. Studies in Russia and Eastern Europe by Gerasimova, Racz, Vogel, and Marei (Hobbs 1985) indicate that dandelion is also rich in micronutrients such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.

Much of what dandelions purportedly do in promoting good health could result from nutritional richness alone. Vogel considers the sodium in dandelions important in reducing inflammations of the liver. Gerasimova, the Russian chemist who analyzed the dandelion for, among other things, trace minerals, stated that “dandelion [is] an example of a harmonious combination of trace elements, vitamins and other biologically active substances in ratios optimal for a human organism” (Hobbs 1985).

Recent research, reported in the Natural Healing and Nutritional Annual, 1989 (Bricklin and Ferguson 1989) on the value of vitamins and minerals indicates that:

* Vitamin A is important in fighting cancers of epithelial tissue, including mouth and lung;

* Potassium rich foods, in adequate quantities, and particularly in balance with magnesium, helps keep blood pressure down and reduces risks of strokes;

* Fiber fights diabetes, lowers cholesterol, reduces cancer and heart disease

risks, and assists in weight loss. High fiber vegetables take up lots of room, are low in calories, and slow down digestion so the food stays in the stomach longer and you feel full longer;

* Calcium in high concentrations can build strong bones and can lower blood pressure;

* B vitamins help reduce stress.
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Top 10 Reasons to Go Veggie!

  1. Reduce risk of the number 1 killer – heart disease

    Vegetarian diets are naturally lower in saturated fat, and cholesterol, and higher in plant nutrients than most meat-based diets. Vegetarians have been shown to have a 24% lower risk of dying of heart disease than non-vegetarians.1 New Harvard research has shown high consumption of red meat and heme iron may increase the risk of heart disease by 50% amongst diabetics.2 World-renowned physician Dr. Dean Ornish found that patients on a low-fat vegetarian diet actually reversed coronary heart disease.

  2. Cancer prevention

    “Studies have shown that significant reduction in cancer risk among those who avoided meat…Meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk.

    In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer….Vegetarian diets and diets rich in high-fiber plant foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection.” 4

    Local Hawaii legend Ruth Heidrich is another great example of the power of a vegetarian diet. Following the advice of Dr. John McDougall, Ruth switched to a vegetarian diet after she was diagnosed with breast cancer. Ruth not only overcame the cancer, she went on to become an award-winning, record-breaking triathlete. She tells her incredible story in the best-selling book, “A Race for Life.” 5

  3. Lose excess weight and keep it off

    On average, vegetarians tend to be slimmer than meat eaters. Obesity rate in the general public is extremely high, while in vegetarians, the obesity rate only ranges from zero to six percent. 6

    A vegetarian diet low in fat and rich in vegetables, fruits, whole grains and legumes accompanied with daily exercise is the perfect formula for healthy weight loss.

  4. Live longer, slow the aging process

    A 12-year Oxford study published in the British Medical Journal found that vegetarians outlive meat eaters by six years. 7 Plant-based diets are generally rich in fiber, phytonutrients, antioxidants, vitamins and minerals, which in turn strengthen the immune system and slow down the aging process.

  5. Avoid toxic food contaminants

    Flesh foods are loaded with dangerous poisons and contaminants such as hormones, herbicides, pesticides, and antibiotics. As these toxins are all fat-soluble, they concentrate in the fatty flesh of animals. Not to mention the viruses, bacteria, and parasites such as salmonella, trichinella and other worms, and toxoplasmosis parasites.

  6. Reduce Global Warming

    The United Nations said in its 2006 report that livestock generate more greenhouse gases than all the cars and trucks in the world combined. 8 Therefore, the single most important step an individual can take to reduce global warming is to adopt a vegetarian diet.

  7. Humans are vegetarian by design.

    Our flat teeth are perfect for grinding grains and vegetables, not for tearing apart animal flesh. Similarly, our hands are designed for gathering, not for flesh-ripping. Our saliva contains the enzyme alpha-amylase, the sole purpose of which is to digest the complex carbohydrates in plant foods. (This enzyme is not found in the saliva of carnivores.) Basically we have all the right apparatus to consume vegetarian products, and none of the right apparatus for flesh foods.

  8. Help end world hunger

    Every day forty thousand children on this planet needlessly starve to death. Crops that could be used to feed the hungry are instead being used to fatten animals raised for food. If everyone on Earth received 25 percent of his or her calories from animal products, only 3.2 billion people could be nourished. If everyone ate a vegetarian diet, there would be more than enough food to nourish the world’s entire population of more than 6.3 billion people. 9

  9. Have compassion for animals

    Animals on today’s factory farms have no legal protection from cruelty that would be illegal if it were inflicted on dogs or cats. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions. A vegetarian lifestyle awakens our spirit of compassion and guides us towards a kinder, gentler society in which we exercise a moral choice to protect animals—not exploit them.

  10. Enjoy the diverse, colorful, and delicious world of vegetarian cuisine

    Vegetarian meals can be tasty, fast, and easy. Plus, you can make any of your favorite non-vegetarian dishes by substituting with ready-made meat alternatives. There are lots of vegetarian cookbooks available as well. The Down to Earth all-vegetarian Deli is perfect when you don’t have time to cook but don’t want to compromise on taste and quality.

    Footnotes

    1. Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K (1998). “Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76,000 men and women in five prospective studies.”. Public Health Nutr 1 (1): 33-41. PMID 10555529.
    2. Lu Qi, MD, PHD, Rob M. van Dam, PHD1, Kathryn Rexrode, MD, MPH and Frank B. Hu, MD, PHD (2007) “Heme Iron From Diet as a Risk Factor for Coronary Heart Disease in Women With Type 2 Diabetes,” American Diabetes Association, Diabetes Care: http://care.diabetesjournals.org/cgi/content/full/30/1/101
    3. Ornish D, et. al. Intensive lifestyle changes for reversal of coronary heart disease. JAMA 1998; 280(23): 2001-2007. http://jama.ama-assn.org/cgi/content/full/280/23/2001
    4. The Cancer Project, Cancer Prevention and Survival, “Cancer Facts – Meat Consumption and Cancer Risk”:http://www.cancerproject.org/survival/cancer_facts/meat.php
    5. Saltzberg, Rebecca. 10 Reasons to Go Veggie. From PlanetVeggie.
    6. Physicians Committee for Responsible Medicine, Newsrelease, “New scientific review shows vegetarian diets cause major weight loss,” :http://www.eurekalert.org/pub_releases/2006-04/pcfr-nsr033106.php
    7. Key, Timothy J, et al., “Mortality in British vegetarians: review and preliminary results from EPIC-Oxford” American Journal of Clinical Nutrition, Vol. 78, No. 3, 533S-538S, September 2003 http://www.ajcn.org/cgi/content/full/78/3/533S
    8. “Livestock a major threat to environment,” United Nations FAO Newsroom, Nov. 29, 2006: http://www.fao.org/newsroom/en/news/2006/1000448/index.html
    9. Vegan Outreach, “Try Vegetarian!” Feb. 2004.

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How to Lose Weight in 3 Days with Juicing….and lots of food!

Losing weight, especially when we are over the age of 45 seems impossible.  The truth is, as we age, our metabolism naturally slows, our passion for exercising and enthusiasm just seems a bit skewed.  It’s just natural, as we age, things change for us as our priorities take on different hues.

However, that does not mean we should allow ourselves to stay out of shape, carrying around those extra 20 or 30 pounds.  It’s dangerous on all levels.  So, instead of starving ourselves, and going to the gym with all those young kids, try adopting a 3 day SuperJuicing Diet…and once you finish this diet, you will be raring to workout, even if it’s just on your own recumbent bicycle or taking a long hour walk daily.

If you have a 3 day weekend coming up, or if you are retired, take three days to focus on juicing and within the first 24 hours you may notice something quite surprising!  After the initial taste adjustments, and the few headaches you may encounter as you give up the coffee, alcohol and sugar…… you will notice a naturally balanced surge or energy and your skin will start to glow.

Here’s our 3 day Super-Cleansing Diet ~ Good Luck and don’t hesitate to write to us!

Our 3 Day 100% Living Foods Super-diet for Super-health!

(Please know that all this information we share belongs to me and Linda (copyrighted 2009) and it is not designed for others to copy and own for themselves, without our written expressed permission. We hope you understand! If you have friends that would like a copy, it is free, if they go to our website: www.jaykordich.com and sign up for our newsletters that bring information and updates on our business, including my schedule across America and tv and radio appearances.)
Our Seven Day 100% Living Foods and Juice Diet with Super-Salads
(designed for two people)
Linda and I are sharing some sample recipes from our book: Live Foods/Live Bodies, a 100% vegan and 75% Living Cookbook that we published and is part of our Living Health Program on our website: www.jaykordich.com.
These recipes are foods we use every day, and is basically the way we live and eat on a daily basis. It’s very important to start your day off with green juices.  Also, we like to use the same ingredients for our evening juice as we use for our super-salads, as it makes it easier to prepare meals and also we drink our juice with our dinner to help with digestion as these juices are rich in enzymes to help better our digestive processes.
We also use Super-salads as our evening meals, and since we are not completely raw, sometimes we will use some spinach tortillas, or organic corn homemade tortillas to use in our salads while we are eating, in case we feel like something a bit heavier, but in the spring/summertime we usually don’t add cooked foods into our salads, but in the fall/wintertime we add cooked grains into them and/or tortillas/or flax crackers to balance off all tastes and textures.
We hope you like them!


Day One:

Upon rising:  celery/apple/parsley (3 ribs celery/2 golden apples/one handful of parsley)
(wait 30 minutes before consuming breakfast)
Breakfast: Chopped fresh nectarines and peaches and slivered almonds placed in a bowl with coconut flakes over the top, and fresh almond milk. If it’s wintertime, use apples and pears instead of nectarines and peaches.
Lunch: Green Whopper Salad
3 cups Organic Baby Field greens
1 cup Organic Baby Spinach
1/2 cup Walnuts
1/2 cup Grated Carrots
1 cup Grated zucchini, yellow or green
1 cup quinoa (red is the best!) you can get it at Trader Joe’s
1 large Beefsteak Tomato
1/2 cup Green onions
1 cup Sunflower sprouts
Dressing: Fresh Herb Dressing
1 cup unrefined grape seed oil
2 cloves garlic
1/3 cup yellow onion
1/2 cup fresh spinach and one 1/2 cup fresh parsley and 1/2 cup fresh cilantro and 3/4 cup fresh dill
1 tbsp. Braggs or organic tamari
2 tbsp. balsamic vinegar or Apple cider vinegar
1/2 cup purified water (more or less depending on how thick or thin you like it.)
Dash of cayenne pepper
Blend everything together except the oil. Add the oil last slowing pouring it in to help emulsify it.
Dinner: Super-spinach Super-salad #1
2 cups organic baby leaf spinach
1/2 cup slivered almonds
1/2 cup fresh sliced mushrooms
1/4 cup dried cranberries
1/2 cup julienne green zucchini and cucumber (no seeds)
1/2 cup diced broccoli floweret’s
1 cup Quinoa or 1 cup short grain brown rice
1/2 cup organic green olives or kalamata olives.
1 large or two medium garlic cloves, crushed
Dressing: Olive oil with Bragg’s or Tamari over the top with a bit of fresh lime juice
Juice with Dinner: 18 to 22 carrots/1 cup parsley/1 cup spinach/ 2 granny smith apples/ 1 medium beet.
Before bedtime: Chamomile Tea and Stevia :)

Day 2:

Upon rising:  2 Medium Zucchini or Cucumber, 1 cup Spinach and 2 Pippin Apples
Breakfast: Muesli (raw)
1 cup Steel cut oats
1 cup Purified water
1/2 cup Raisins
1/2 cup Pitted prunes or dates, chopped
1/2 cup Dried apricots, chopped
1/2 cup Apple, grated (pippin or granny smith)
1/4 cup Raw organic almonds, slivered
3 tbsp. Organic honey or Agave Syrup to taste.
Lunch: Tomato and avocado sandwich with slices of wala-wala onions and cucumber slices on top over raw flax bread or 12 grain bread flax bread
Dinner: Supersalad #2
2 cups Baby Field Greens (you can purchase them at the store by bulk or in large plastic containers)
1/2 cup Fresh Basil, chopped
1 cup Romaine Lettuce
2 Organic Beefstake tomatoes
1/2 cup Slivered Wala Wala Onions or sweet onions
1/2 cup Tamari soaked pumpkin seeds
1 Avocado (crushed and placed on top of the salad with the pumpkin seeds
1 cup cooked grain: quinoa, brown rice or millet
Dressing: Barlean’s Flax oil with fresh lemon juice and Nama Shoyu (raw tamari) or Braggs Aminos to taste.
Juice for Dinner: Carrot/apple/beet/basil
20 medium sized carrots/2 apples (golden), 1 medium beet and 1/2 cup basil.


Day 3

Upon rising:  celery/apple/cucumber ~ (3 ribs celery/2 apples/2 medium sized cucumbers)
Breakfast: Super-smoothie: High Protein Nut Smoothie
2 tbsp. each Sunflower Seeds, walnuts and almonds
2 tbsp. Flax Seeds
4 cups Pure Water
1 cup Fresh or frozen berries of your choice
2 tbsp. Agave Syrup or Stevia or Honey
2 tablespoons of Spirulina
Soak the nuts for 15 minutes before blending in purified water. Best to soak them overnight, but 15 minutes will soften them. Put all ingredients in hi speed blender until you are happy with the consistency.
Lunch: Living Soup with flax crackers
Ruby Ambrosia Living Soup
1/2 cup Organic Beet
2 tbsp. Fresh Basil
2 tbsp. Raw Tahini
2 clove Garlic
1/2 cup Fresh lime juice (from the juicer)
1 inch Fresh ginger
1/2 Cucumber (peeled)
1/3 Yellow Onion
2 Medium sized tomatoes, beef stake or heirloom are the best
1/3 tsp. Celery salt
Seasalt and Organic Pepper to taste.
Dinner: Supersalad #4
2 cups Red or Greenleaf Lettuce
1 cup shredded green cabbage
1/3 cup shredded or chopped brussel sprouts
1 cup shredded carrots
1 cup shredded jicima
1 cup sunflower seeds
1 cup millet
Dressing: (Macadamia Wonder Dressing)
1/2 cup Olive or Macadamia Oil
1 tsp Organic dijon mustard
2 tbsp. Fresh lemon juice
4 tbsp. Apple cider vinegar
1/4 cup Parlsey
1/4 cup Cilantro
1/4 cup Spinach
1 tsp. Seasalt
Black pepper and Red pepper to taste. Add all ingredients together and blend, but leave oil last and blend slowly into the dressing.
Juice for Dinner: Apple/Parsley/Cilantro/Spinach. 3 golden apples, 1/2 cup parlsey, spinach and cilantro or 4 ribs celery.
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ENJOY NATURE and THESE BEAUTIFUL RAINBOW COLOURED FOODS AND JUICES!

Jay and Linda Kordich

www.jaykordich.com

Freshly Made Vegetable Juices!

The Okinawans…..Longest Living Cultures in the World…..eating SOY!

I want to share some of my 60 plus years (six decades) of studying healthy people, teaching people about juicing and the benefits of a diet rich in living foods….so that you can take this information and use it to better your families and help others who are ill and in pain.

There is a lot of hype and a lot of real information about there about soy which is confusing….but the truth IS….soybeans and soy based products here in America are dangerous in a lot of ways.  GMO treated soybeans, tofu, soymilks….these are not foods I recommend, but if you can buy non treated GMO soy and tofu and organic, the way the Okinawans have done for ‘centuries’, then this is where we want to focus our attention.

The Okinawa people are the longest living culture in the world … it’s utterly amazing, and I would hope you will try to put your prejudices aside for a bit and read this article by John Robbins about the benefits of consuming soy by looking at the way the Okinawans have been eating, as their diet is high in soy.

Linda and I have been consuming organic tofu and making our own soymilks for decades, but now that we have our new POWER GRIND PRO juicer, we can actually juice our beans. More on that later… (you can go to our website and get information that can help you)

The research on the Okinawans is fantastic, so please do read this article we wanted to share with you on the benefits of soy.

Here’s the article written by the acclaimed author and humanitarian, JOHN ROBBINS….. and I hope you share it with your friends!

The authors of the Okinawan Centenarian Study analyzed the diet and health profiles of Okinawan elders and compared them to other elder populations throughout the world. They conclude that high soy consumption is one of the main reasons that Okinawans are at extremely low risk for hormone–dependent cancers, including cancers of the breast, prostate, ovaries, and colon. Compared to North Americans, they have a staggering 80 percent less breast cancer and prostate cancer, and less than half the ovarian cancer and colon cancer.

This enormously reduced cancer risk arises in part, the study’s authors say, from the Okinawans large consumption of isoflavones from soy. This is an important finding. The lowest cancer rates in the industrialized world are found in the Okinawans who consume the most soy.

Other studies have confirmed the link between soy consumption and reduced cancer risk. The Japan Public Health Center Study found the lowest breast cancer rates in those prefectures where women ate the most soy products. And a recent study published in the British medical journal Lancet showed that women who ate the most flavonoids (mostly isoflavones from soy products) had a substantially lower risk for breast cancer than those who had lower flavonoid intake.

The reason the ardently pro-pharmaceutical FDA wound up affirming that soybeans are a food that can prevent and even help cure disease was not, as Kaayla Daniel says, because the agency is in bed with the soy industry, but because the evidence was so convincing. The reason the FDA now allows food manufacturers to talk about the benefits of heart-healthy soy in their products is because the substantiating data are overwhelming.

Indeed, the authors of the 25-year Okinawa Centenarian Study state that high soy consumption in Okinawa is one of the primary reasons elder Okinawans have 80 percent fewer heart attacks than North Americans do. Their high soy consumption is also why, if Okinawans do suffer a heart attack, they are more than twice as likely to survive.

These are staggering numbers. The study’s authors state that if North Americans lived more like the elder Okinawans, and ate the amount of soy they do, we “would have to close 80 percent of the coronary care units and one-third of the cancer wards in the United States, and a lot of nursing homes would also be out of business. By 1990, Okinawan life expectancy figures had even surpassed the absolute limits of population life expectancy assumed by the Japan Population Research Institute. Limits had to be revised upwards simply to account for the phenomenal longevity of the Okinawans.”

It is not an accident that in Okinawa, home to the highest soy consumption in the world, heart disease is minimal, breast cancer is so rare that screening mammography is not needed, and most aging men have never heard of prostate cancer. The three leading killers in the West — coronary heart disease, stroke and cancer — occur in Okinawans with the lowest frequency in the world.

There’s also the fact that elder Okinawans have much stronger bones than we do, and less than half the hip fractures that we do. The authors of the Okinawa Centenarian Study attribute the increased bone strength and health in Okinawa to soy consumption. Many other studies confirm the connection between increased soy consumption and reduced osteoporosis.

I am very sorry that Mothering printed the article by Kaayla Daniels because it is so full of bias and fallacies. Its authoritative tone may sway some people to unnecessarily avoid soy, and that would be a shame. For most people, consumption of the levels of whole soy foods recommended by authors like Dr. Andrew Weil and Dr. Christiane Northrup, which correspond to the levels eaten by the Okinawans, are not only safe, but tremendously helpful to disease prevention and the creation of vibrant and resilient wellness. Of course if you are allergic to any food, then you shouldn’t eat it. But dairy products, for which soy products are often substituted, are more likely to produce allergic reactions than soy. And by the way…

  • Cow’s milk provides more than nine times as much saturated fat as soy beverages, so is far more likely to contribute to heart disease.
  • Soy beverages provide more than 10 times as much essential fatty acids as cow’s milk, and so provide a healthier quality of fat.
  • Soy beverages are cholesterol-free, while cow’s milk contains 34 mg of cholesterol per cup, which again means that cow’s milk is far worse for your heart and cardiovascular system.
  • Soy beverages lower both total and LDL (“bad”) cholesterol levels, while cow’s milk raises both total and LDL cholesterol levels, providing yet more reasons soymilk is better for your health.
  • Soy beverages contain numerous protective phytochemicals that may protect against chronic diseases such as heart disease and osteoporosis. Cow’s milk contains no phytochemicals.
  • Men who consume one to two servings of soymilk per day are 70 percent less likely to develop prostate cancer than men who don’t.

Readers who want further information about health and longevity in Okinawa can see the excellent book The Okinawa Program.

And readers who want to see a balanced response to many of the specific allegations made against soy can visit:http://www.foodrevolution.org/what_about_soy.htm

John Robbins

Author, Diet For A New AmericaMay All Be Fed, andThe Food Revolution