1. Why Juicing Works ~ Key #1!
Linda, Jayson and me in 1990, juicing!
Fresh, living (sun-baked) vegetable and fruit juices are a veritable liquid powerhouse rich in natural plant enzymes, phytonutrients, antioxidants, vitamins and minerals. It is the number one KEY to longevity and vitality. We like to think fresh juicing is like taking a bullet train to your destination instead of walking. Making fresh juices delicately extracts these living nutrients which are literally bound within the plant as the juicing process releases them into juice form. For many years in our health seminars we sometimes would pick up a carrot and say hey, can anybody squeeze the juice out of this carrot with their own hands? Of course it’s impossible to do, but did you know carrots have more juice in them than oranges do? The mystery of juicing still baffles us, even after over sixty years of teaching this subject, every time we make fresh vegetable juices, we continue to be enlightened. This is the beauty of life. To be on an enlightened path everyday discovering newer ways to become healthier, wiser, more loving and tender sustains and invites youth no matter what the age.
You see, juicing delivers 100% of the nutrients through its pre-digested form. It’s pre-digested because we don’t have to go through the digestive processes in order to benefit from the nutrients we are consuming. That’s why we say: “It’s the juice of the fiber that feeds you.” Juicing gives you the highest density of nutrients per calorie.
Fiber is essential for proper bowel function, yes, but we recommend eating a diet high in all fibrous forms such as fruits, soaked nuts and grains and seeds, vegetables and herbs. Combine these food with a big dose of vegetable juices on a daily basis, and now you have the power of LIFE in your hands!
Can you tell we are excited about juicing? Absolutely. Can juicing add vitality and energy and especially longevity into your life as well? Absolutely. That is what this book is about. Everything important about juicing will be shared with you. By the time you finish this book, you and your family‘s lives will be transformed on so many levels. That’s the whole point as to why we are writing this book. We want you to apply this knowledge, so you can become empowered and share these virtues and truths with your own children, or grandchildren and they in turn share with their children. Ultimately and collectively we will become a superiorly healthy Nation as we should be. We are the richest Nation in the world, yet almost at the bottom of the wrung in health. To us, this is a travesty!
What we find interesting is that it never ceases to amaze us when people taste fresh vegetable juices for the first time, their eyes widen and a surprised grin appears on their face immediately. Then they completely finish off the juice in the glass, asking for more. We have never seen a person tell us that freshly made vegetable juices taste bad. The challenge is not really the taste, but learning and integrating all of the techniques and skills of making juicing a daily habit at home. That’s what The Living Diet will teach you. We have decades of experience to empower you to get that juicer up and running in your kitchen on a daily basis, and also we will guide you on how to make the right choices with understanding why the ‘lifeforce’ from living foods needs to be part of your daily regime as well.
We want you to intimately know this word: life-force! The life-force from foods is what’s missing in our diets, in a huge way. Most of our meals are completely devoid of the life-force. Sometimes you will hear us say, dead food is devoid of the life-force, and it’s true. The more life-force you can consume, the more energy, vitality and longevity is assured.
One of the best reasons for juicing is because of the immediate feeling of energy you feel. At the same time you will feel a natural calm, because your body is getting the nourishment it craves. Over the long run, your stamina will likely increase, and your bowel habits will change dramatically for the better. Everyone should be eliminating at least twice a day. When you are juicing on a regular basis, you are guaranteed to have no troubles in that department. What’s more, your skin will probably start to improve, including losing a ton of excess weight.
Some people ask: why should we juice fruit when we can purchase it in the store? You can buy orange juice, for instance, right in the dairy case. Yet scientific research shows 90 percent of fruit’s food value lies not in the flesh, but in the peelings and just below the surface. And that is the real juicing advantage. Juicing releases nutrients that are normally unavailable because of our inability to eat food parts that are indigestible, like the rind of a watermelon or the white fiber of an orange. In addition to this fact, is that orange juice loses a huge percentage of the natural vitamin C within just minutes of extraction. Therefore, it’s almost as if you need to have your mouth up on the spout of the juicer as the orange juice is coming out!
One of the most important benefits of fruit and vegetable juicing is the benefit of the trace and major minerals heartily available. The most amazing story of photosynthesis can well explain the importance of these magical minerals. The mystery begins with soil, the sun and the seeds of plants. Plants literally drink minerals up from the soil. If you could grab a handful of rich earth, eat it, and absorb the body’s full requirement of iron, calcium, phosphorous, zinc, and boron, you would never have to buy food. But you can’t. Only plants, with their roots down in the ground, can draw up the minerals and store that vital power in the plant’s cell walls—and in the form of juice, the absorption level goes through the roof. Instead of absorbing only twenty or thirty percent of the nutrients, you are absorbing 100% of the nutrients, into your bloodstream, immediately. Do you see?
This is a very important statement, and I want you to read and re-read this again, so you understand the reasons why we need plant-life and why it’s so imperative we consume large quantities of plant-life daily either through juicing or through our meals.
Live foods also are bursting with what we call the ’sparkplugs of life’….. plant derived enzymes. The difference between living foods and cooked, devitalized foods is whether they contain this essential ingredient. This is one of the keys to longevity! Cooking foods, even placing them in boiling water, virtually kills all enzymes. Any food that is cooked over 118 degrees almost confirms all of the natural ‘life-force’ is gone, meaning the enzymes have all gone up in smoke, literally. Why is this important? Enzymes initiate, direct, or accelerate virtually every chemical reaction required for life. All natural foods consumed in their living and/or raw state are bursting with these life-giving natural plant enzymes, helping digestion and better absorption of our foods.
Most fruits and vegetables also contain phytochemicals (phyto- means “plant”); they are the pigments and compounds that give plants their individual colors and flavors. Back in the 1940’s throughout the entire 1980’s I used to say that these powerhouses of nutrients were ‘yet unidentified’ nutrients because science hadn’t defined yet what these phytochemicals or antioxidants were. It was only in the 1990’s where the medical establishment and dedicated scientists finally caught up with the exploding information that was coming to the forefront about the healing powers of plant-life.
Clinical trials now have established that plant-life has powerful antioxidant activity and may lower the risk for certain types of cancer. Some phytochemicals bind physically to cell walls, thereby preventing pathogens to lodge themselves inside. Others, such as lycopene, can help reduce heart disease, and lower cholesterol levels. Lycopene is easily found in tomatoes, and as you will find out, we have some spectacular tonics made out of fresh beefstake tomatoes combined with lemons, spinach, carrots and celery, making for a powerhouse tonic rich in a rainbow of coloured nutrients!
The final section in the opening chapter addresses those readers who are already vegetarians. Most vegetarians and vegans are not taking advantage of the Power of Juicing. Once they start to incorporate juicing into their diets, they too will find that their vegetarian diets had been missing this key ingredient, and their energy will soar once they start incorporating fresh fruit and vegetable juicing into their daily diets. Granted, vegans and vegetarians are way ahead of the game, but they will be amazed just how much farther along the path to vitality they will find themselves in once they start to incorporate some of these vitally important juicing habits into their daily lifestyle. Let’s also not forget teenagers who recently have become inspired to eat a vegetarian diet, yet are eating the wrong kids of foods such as Twinkies and crackers for some of their meals. Granted let’s give them credit for understanding the benefits of vegetarianism and/or veganism, but if they are the only vegetarian in the family, it can lend itself to a bit of a disaster as far as support is concerned. This book, as we have said throughout these chapters, is designed for Families. That means husbands, wives, children, grandchildren, grandparents, and yes even teenagers. Whoever is managing the kitchen needs to read this book thoroughly and invest time and invite their family members to get involved!