This is Day Six 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 Six – Pear & Apple Evening Regulator
We usually do not think of pears as one of the most nutritious of fruits, when in fact pears pack quite a punch when it comes to nutrient content as well as great taste. As far as juice recipes are concerned, pears are a great neutral sweetener for many combinations, especially for almond milks.
Pears have been shown in recent studies to improve insulin sensitivity in women, attributed to certain groups of flavonoids. Intake of these groups has been associated with decreased risk of type 2 diabetes in both women and men. The new analysis of the Nurses’ Health Study shows that among all fruits and vegetables when studied for their flavonoid content, apples and pears had the most consistent ability to lower diabetes risk.
Phytonutrients are where pears really stand out. The Baltimore Longitudinal Study on Aging with over 1600 people ages 62-69 years has shown apple/pear combo to have the second highest level of flavonols of all fruits and vegetables. This provides us with antioxidant and anti-inflammatory benefits.
Jay calls his Pear-Apple combo the Evening Regulator because pears and apples contain large amounts of pectin to keep your digestive system moving. Here’s the recipe:
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.
- 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.
This is Day Four 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 Four – Watermelon
When drinking watermelon juice made with the skin and the white rind, your body is receiving beneficial nutrients not available if eating only the red part, known as the meat of the watermelon.
Important research about phyto-nutrient Citrulline
Most people avoid eating the white part of watermelon because it isn’t sweet tasting. Scientists have discovered the white rind has high concentrations of citrulline, one of the rising stars among the phyto-nutrients now being studied. The body converts citrulline to the amino acid arginine by using enzymes, and arginine works with the heart and circulation system to maintain a healthy immune system.
This citrulline-arginine relationship boosts nitric oxide which relaxes the blood vessels, the very same thing Viagra does. This helps with high blood pressure and other heart problems. Watermelon has been shown in the latest studies to lower blood pressure just as effectively as statin drugs do and with zero side effects.
Why should you care about Lycopene?
Watermelon is chock full of phyto-nutrients which are naturally occurring compounds that are bioactive, this means they react with the human body to trigger healthy reactions and healing. One of the stars of the phyto-nutrients is Lycopene.
Did you know there are higher concentrations of lycopene in watermelon than in tomatoes? We know lycopene is an anti-oxidant that protects the heart, the prostate and the skin. It’s an amazing nutrient for the body. Watermelons are also an excellent source of vitamin C, of beta carotene, great for potassium and magnesium.
The Secret for using a Juice Machine
Nobody eats the white rind of a watermelon, but you can juice it along with the red part and receive 100% of the food value. While citrulline is mostly in the white, it’s also in the red in smaller amounts along with lycopene and many other nutrients. Therefore if you can’t juice it, eat watermelon and still receive many benefits.
This is Day Three of 12 consecutive 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
Now research says drinking a lower calorie version of cranberry juice could lower blood pressure. The new findings were presented at the American Heart Association’s High Blood Pressure Research 2012 Scientific Sessions. Click on the links above for more details on all of the research.
The Answer To Low Calorie Cranberry Juice You Make At Home!
Jay Kordich tells us “Take charge of what goes into your lower calorie cranberry juice by making it yourself with your own juice machine in your own kitchen. With my recipe, if you want less sugar in your juice, simply use less apples. Add some water, maybe some Stevia or raw honey and pour over ice for a great tasting and healthy drink.”
With this recipe you control how tart the juice is by how much of each ingredient you use. Unlike most commercial cranberry juice, no refined sugar and nothing artificial is added.
2 cups Cranberries
LOW CALORIE CRANBERRY-APPLE JUICE
2 cups Cranberries
1/2 cup water
Stevia or raw honey to taste, if needed.
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!
Today begins 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 One – Tangerine Juice
Whether you find Satsumas, Mandarins, Clementines or simply Tangerines, this is the time of year when they are out in force at supermarkets and produce stores all across the country. Grab yourself a bag full and start juicing and eating them today because more and more research is showing their value to our health in a big way.
Protection Against Diabetes And Obesity
Research from the University of Western Ontario is showing a substance in tangerines that can protect against obesity, type 2 diabetes and also heart disease. It’s called Nobiletin, a flavonoid found in the white parts of the fruit. Murray Huff, a vascular biology scientist at the Schulich School of Medicine & Dentistry, along with Erin Mulvihill, a PhD student conducted the study, published in the journal Diabetes.
In this research mice were fed two different types of diets. Group one was given a “western” diet of high fats and simple sugars. This group became obese and showed all the signs associated with metabolic syndrome: elevated cholesterol and triglycerides, high blood levels of insulin and glucose, and a fatty liver.
The second group were fed the exact same diet with added Nobiletin. They experienced no elevation in their levels of cholesterol, triglycerides, insulin or glucose, and gained weight normally. They also became much more sensitive to the effects of insulin. Nobiletin was shown to prevent the buildup of fat in the liver by stimulating the expression of genes involved in burning excess fat, and inhibiting the genes responsible for manufacturing fat.
“The Nobiletin-treated mice were basically protected from obesity,” says Huff, the Director of the Vascular Biology Research Group at Robarts. “And in longer-term studies, Nobiletin also protected these animals from atherosclerosis, the buildup of plaque in arteries, which can lead to a heart attack or stroke”.
A few years back another piece of important research was showing a flavonoid in grapefruit called Naringenin offered similar protection against obesity and other signs of metabolic syndrome. “However Nobiletin is ten times more potent in it’s protective effects as compared to Naringenin and this time we’ve also shown Nobiletin has the ability to protect against atherosclerosis”, Huff said.
Get Nobiletin by Juicing Tangerines
How do you get more Nobiletin into your diet? Juice your tangerines with the Jay Kordich PowerGrind Pro juicer. The flavonoids from the white are released into the juice from the tangerine and you receive the benefits of this important flavonoid into your body on a daily basis.
One of the best vegetables to use in your juicing recipes is cucumber. As research becomes available we are learning more about how important it is to consume cucumbers and make them a part of your juices on a regular basis.
Why cucumber? Phytonutrients like cucurbitacins, lignans and flavonoids provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. They are a valuable source of vitamin C and beta-carotene.
In animal studies cucumber exhibits increased scavenging of free radical activity and high overall antioxidant capacity. Cucumber has been shown to inhibit the activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), which in turn prevents the overproduction of nitric oxide that could increase the likelihood of inflammation.
Studies Show Cancer Pathway Blocking
Early stage cancer research is showing how cucurbitacins, a group of phytonutrient compounds in cucumber, may block signaling pathways required for cancer cell development. It’s exciting to see these results in the lab and more studies from many pharmaceutical companies are underway.
Juice Cucumbers For Added Benefit
One of the great things about cucumber is their large water content. It contains many trace minerals the body needs. Juicing them is one of the easiest ways to utilize the cucumber for it’s mineral and vitamin content. Vitamins A, C, K, niacin and folate. Minerals like potassium, manganese and magnesium. The water and potassium in cucumbers helps remove excess uric acid through the kidneys, an added benefit to juicing them.
Cucumbers work great in many juice combo recipes. Here is one of Jay’s favorites.
Here’s a recipe that uses pumpkin in the form of fresh juice, yes I said juice. We juice fresh pumpkin, add requisite sweetness with apples, add fresh almond milk for creaminess and soaked spices to round out the flavor. Umm Good!
It seems like everywhere you turn another food item is adding pumpkin to it’s name and some amount of pumpkin taste, if not actual pumpkin. What we wanted to accomplish with this recipe was a drink with the taste of pumpkin pie and also deliver a nutritional punch unmatched in pumpkin pie itself.
Give Your Body A Boost with Powerful Pumpkin
You may not be aware of the powerful pumpkin when it comes to nutritional value. It’s chocked full of beneficial nutrients like vitamin A in the form of carotenoids that the body converts to the usable form. It provides anti-inflammatory, anti-cancer effects that boost immune response, is great for eye health and slows the aging process. Vitamin C for immune support, tissue growth and repair. Minerals like potassium for calming blood pressure, magnesium for teeth, bones, heart health and more.
Almond Milk In One Easy Step with the PowerGrind Pro
Of course almonds are also of great benefit to the body and the Jay Kordich PowerGrind Pro is the only juice machine that can make almond milk in one easy step. Simply add soaked nuts and water at the same time you are juicing the rest of the ingredients. Almonds are packed full of vitamin E, B-vitamins, calcium, magnesium, zinc and potassium plus protein and high in monounsaturated fats that helps lower inflammation.
Watch Linda Kordich make our tasty fall recipe, Pumpkin Pie Almond Spice Drink. Let us know what you think of this recipe in the comments section below the video.
There is an impressive amount of positive information about the restorative properties of cranberry juice. Now it appears the scientists have even more investigating they want to do.
Low Calorie Version of Cranberry Juice Lowers Blood Pressure
New research is pointing toward a benefit as yet not studied in cranberry juice. It has now been shown that drinking a lower calorie version of cranberry juice could lower blood pressure. The new findings were presented at the American Heart Association’s High Blood Pressure Research 2012 Scientific Sessions.
Participants were given either low calorie cranberry juice or a placebo drink every day for eight weeks. Blood pressure measurements were taken at the start, mid point and end of the study. At the conclusion readings showed a significant lowering of blood pressure from 121/73 to 118/70 for those drinking the juice. There was no change in those drinking the placebo.
Cranberry juice is rich in antioxidants and has anti-inflammatory properties. Both of these attributes have been associated with lower blood pressure in other studies. This new research is another great reason to purchase fresh cranberries for juicing during the fall season.
Jay Has The Answer To Low Calorie Cranberry Juice You Make At Home!
Jay Kordich tells us “Take charge of what goes into your lower calorie cranberry juice by making it yourself with your own juice machine in your own kitchen. With my recipe, if you want less sugar in your juice, simply use one less apple. Add a 1/2 a cup of water to the glass or ice and no other sweetener or maybe some Stevia like Linda and I have been using.”
With this great tasting recipe you control how tart the juice is by how much apple or water you use. Unlike most commercial cranberry juice, no refined sugar is added.
2 cups Cranberries
LOW CALORIE CRANBERRY-APPLE JUICE
2 cups Cranberries
1/2 cup water
Stevia to taste, if needed.