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5 False Assumptions about the Raw Diet

5 False Assumptions about the Raw Diet

It seems like every time you turn your head, you hear confusing and misleading information from every corner of the raw food movement. First, you have mainstream “experts” who rely on outdated and inaccurate data to advise us on the subject. And then there’s the raw food movement itself, which tends to focus on all the “miraculous” benefits that come with eating raw but skim over the potential risks.
Here, I will expose 5 false assumptions being spread by various raw-food advocates and naturopaths.“As long as it’s raw it’s okay”
When I first got into raw foods almost 9 years ago, the general advice was: “eat as much of anything as you’d like. As long as it’s raw it’s okay.”
That led me and others to some abuse, especially in the fat department. 

The fact that a food is raw doesn’t mean it’s necessarily healthy, just like a “natural” food isn’t necessarily a healthy food.

 

In my experience, the “raw foods” that people generally tend to go overboard with are: dried fruits, nuts, oils, avocados, seeds, and dehydrated foods in general.The foods that should be emphasized in the diet are the obvious but often forgotten fruits and vegetables.

 

“The less you eat the better off you’ll be”

 

Although this one is less common, there’s definitely a tendency in the raw food movement to recommend extreme frugal eating. The idea is that since the food is “alive”, it’s not necessary to eat as much or even eat foods with calories.

 

This advice leads a lot of people to go on repeated fasts, cycles of restricted diets followed by binges, and generally fail to thrive on a diet that simply doesn’t give enough energy and nutrients.

 

Although some caloric-restriction is good and caloric requirements may be a smaller on a raw food diet, the basic principles of nutrition still apply and therefore it’s necessary to learn to eat enough fruits and vegetables in the right balance to provide us with enough calories and nutrients.

“Fruit is dangerous”

 

There is a tendency in the raw food movement to discourage the consumption of fruit and recommend instead a diet of vegetables and fat (avocados, nuts, oils, etc.).

 

Fruit is often accused of being too high in sugar and overly hybridized. Some people go as far as accusing fruit to “cause cancer”, which has led more than one to think twice before adding another banana in their smoothie.

 

I won’t go into that entire discussion, but let me just say that I’m of the opinion that fruit is an extremely healthy food and there is no reason to limit its consumption as long as your diet is healthy and low in fat.

 

“You can have as much raw fat as you’d like”

 

Along with the idea of “as long as it’s raw it’s okay,” there’s definitely a widespread view that “you can have as much fat as you like and it’s going to be healthy for you as long as it’s raw fat.”

 

In my years of involvement in the raw food movement, I’ve seen many people end up in a worse state of health than they were before by eating large quantities of raw fat on a regular basis.I’ve had raw-foodists confessed eating up to a jar of almond butter a day, or eat mixtures of coconut butter and honey by the tablespoon.

 

For the record, let’s say it again: too much fat is not healthy, whether we’re talking about raw or cooked fat.

 

“Diet is the most important factor in health”

 

Although not limited to the raw food movement, a common factor of people switching to a new diet such as vegan or raw is that they tend to focus on diet alone as if it was the only important factor in health.

 

The same is found in fitness maniacs who think that more exercise is going to make them healthier no matter what.

 

Health is a little more complex than that. There are so many factors that can influence it, including emotions, fitness, relationships, environmental factors, sun and air, spirituality and life purpose.

 

Do yourself a favor and view diet as only one aspect of a healthy lifestyle!

 

Mens sana in corpore sano — a healthy mind in a healthy body. 🙂

 

 

 

Frederic Patenaude, is the author of the best-selling e-book “The Raw Secrets”. He is currently giving away free access to his private library of over 100 exclusive articles along with a subscription to his newsletter Pure Health & Nutrition. Visitwww.fredericpatenaude.com while charter subscriptions last.

 

 

 

This article appears in ISSUE 27 of Healthy Juicing Magazine.

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Chew Your Juice

Chew Your Juice

 

I recently had the pleasure of presenting a nutritional workshop in conjunction with my Gonstead technique module for CE credits here in Washington State. The nutritional topics included antioxidants, Vitamin E fractions of tocotrienols (the greatest and latest understanding of the mostly misunderstood cousins of alpha tocopherol), omega 3 fatty acid physiology and of course my personal favorite…nitric oxide physiology and nutrition.

 

After introducing and then discussing the heart healthy benefits of nitric oxide, along with dozens of other known benefits of this humble molecule, now considered the most studied and possibly most importance health discovery in recent years, we turned to the subject of the alternative pathway of nitric oxide production in the body. As a pilot I appreciate, and in fact owe my life to, redundant systems. Every aircraft has a backup system, sometimes more than two. The amazing human body has a multitude of such systems, many of which we are just beginning to understand and appreciate.

 

 

The incredibly functional backup system, or pathway, for nitric oxide production in the body is through the oral route of nutrient ingestion. We need this vital little molecule, simply comprised of an atom of nitrogen and one of oxygen, not only for cardiovascular function…but also for a host of widely varied messenger and mediating functions in the body…including the nervous system.
When we eat nitrogen containing foods (beets and dark leafy greens being good examples of nitric oxide foods), most of the nitrogen is “fixed” or made available for human physiology in the form of nitrates. These nitrates are the result of plant life extracting atmospheric nitrogen and “recycling”, if you will, this element for use in the cells and molecular structures of our body. And here is an interesting point – we humans do not do a good job at all of assimilating nitrogen in the form of nitrates. We need some help.

 

To the rescue is a beautiful example of symbiosis. Bacteria that are normal residents of our alimentary canal, especially the crevices and fissures of our tongue, give us a valuable trade. They metabolize this nitrogen (in the form of nitrate) into nitrite…a form of nitrogen that we can more easily insert into the cascade of nitric oxide production.

 

 

 

This pathway has been defamed and even decimated in our decades-long war on germs…to the point that, in my opinion, this “germ warfare” will likely be eventually considered one of the primary causal mechanisms of the epidemic of heart disease and cardiovascular related illnesses that have plagued our country and planet. When you consider that our normal bacteria outnumber our human cells by a factor of roughly ten to one, it might be wise to be a little nicer to our microscopic friends!

 

OK…I am sure you are wondering by now what the heck this has to do with “chewing your juice”. One of my seminar attendees from yesterday made an interesting comment. With the current trend, maybe even fad, of ‘juicing’….is it possible that in our quest for easily accessible nutrients that we are by-passing a valuable method of heart-healthy and possibly life-saving routes of nitric oxide? Doesn’t it seem likely that by changing the form of the ingested nutrient source, in this example by pulverizing the food into minute particles and quickly swallowing…that this nitrate reducing process is being seriously interfered with?
I think so! I will continue to do my research on this. In the meantime….CHEW YOUR JUICE!!! These friendly bacteria need time to meet with the nitrate molecules and “do their stuff”!


Dr. Chinn is a 1986 Life graduate (Marietta), has been practicing in the Seattle area for 26 years. His book, Symphony of Wellness, includes the latest research and understanding of the healing power of the nitric oxide, particularly as supported by nitrate and nitrite supplementation. His first book, Soaring Beyond Fear, explores the sometimes humorous antics of our fear-based personality and identity.
www.perrychinn.com

 

This article appears in ISSUE 28 of Healthy Juicing Magazine 

Beautifying Berry Green Smoothie Recipe

Beautifying Berry Green Smoothie Recipe

 

This green drink might not be the prettiest color (berries + greens = purply-brown), but the supercharged ingredients in it will help you look your prettiest. And it’s delicious–there’s really no excuse not to try it.

Our outer beauty is a complete reflection of what’s going on inside of our bodies; filling up on nutrient-dense green smoothies is one of the best ways to take care of ourselves from the inside out.

 

Here are just a few of the many beautifying benefits of this yummy green drink:

  • The omega-3 fatty acids in the goji berries and chia seeds will aid with skin repair, moisture and elasticity and make your hair shiny and strong.
  • The high concentrations of antioxidants in each ingredient will help protect your skin (and every cell in your body) from oxidative damage and help fight wrinkles.
  • The vitamin C from the kale and berries will make your skin glow and also aid in collagen production.
  • The potassium in the banana will help keep your electrolytes in balance and your skin hydrated.
  • The vitamins, minerals and protein packed in all of these ingredients will make your hair and nails strong and beautiful.
  • The overall anti-inflammatory and alkalizing effects of this fiber-rich green drink will calm inflammation both inside and outside the body, helping you feel and look you best.

Beautifying Berry Green Smoothie Recipe

Makes one large serving. Use organic ingredients whenever possible.

  • 1 cup purified water
  • 2-3 cups baby kale leaves (or any variety of kale)
  • 1 cup frozen mixed berries
  • 2 tablespoons goji berries
  • 1/2 peeled banana
  • 2 tablespoons chia seeds

Method: Wash all produce thoroughly. Blend all ingredients until smooth, about 60 seconds. Best when consumed immediately. Can be kept in the refrigerator up to 12 hours in an airtight glass container filled to the top and sealed tightly to prevent oxidation. Mason jars work perfectly for this; filling them to the top and sealing them tightly will help prevent the smoothie from oxidizing and loosing nutrients.

Quick Note on Goji Berries:
Used in traditional Chinese medicine for over 5,000 years, goji berries are regarded as a longevity, strength-building, and potency food of the highest order. This superfood contains 18 kinds of amino acids, including all 8 essential amino acids, up to 21 trace minerals, high amounts of antioxidants, iron, polysaccharides, B & E vitamins, and many other nutrients. Goji berries can be found at your natural foods store or online and usually come dried. Once opened, store in the refrigerator up to 6 months. If you can’t find goji berries, substitute with extra mixed frozen berries.

 

 

 

Elizabeth Rider is a leading nutrition and whole living expert teaching women around the world not just how to live well, but how to become the absolute BEST version of themselves. As a certified health coach, blogger and successful entrepreneur, cultivating the ideal lifestyle isn’t her passion; it’s her religion. Find her free recipes, wellness tips and online nutrition programs at www.elizabethrider.com.

 

This article appears in ISSUE 28 of Healthy Juicing Magazine.
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Avocado Horseradish Smash Spread

Avocado Horseradish Smash Spread

 

Ingredients:

 

  • 1 Avocado
  • 1 tablespoon of Horse radish
  • ¾ clove of Garlic
  • ½ a Lime
  • ½ teaspoon of Salt

 

 

For more bootleg kitchen tips from Chef Diane Dimeo, subscribe at www.youtube.com/user/dianedimeo

 

 

This article appears in ISSUE 27 of Healthy Juicing Magazine 
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Raw Buckwheat Porridge Recipe

Raw Buckwheat Porridge Recipe

pro

Ingredients:

Buck wheat Groats

  • Walnuts
  • Apple
  • Orange
  • Banana
  • Blue berries
  • Bee pollen

This article appears in ISSUE 27 of Healthy Juicing Magazine
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Alcohol Free Raw Juice Cocktail

Alcohol Free Raw Juice Cocktail

 
We are focusing on detox this week and are juicing everything up! To keep things interesting, I opted to serve dinner with this “Alcohol Free – Raw Juice Cocktail.”

 

This seemed like a great idea because:
• A – We like cocktails with dinner
• B – We are in detox mode = High nutrition and zero booze
• C – I’ve gotta burn through these veggies, because I’m headed out of town
Because we both had juice with breakfast and lunch, we wanted to make this a little more fun. So in addition to juicing, I served this over ice, added ground cinnamon and nutmeg and topped it off with natural ginger ale to give it a fizzy affect and garnished with fresh cucumber (you could also use a natural fizzy drink like club soda or ginger kombucha!). It was the perfect accent to our meal and great way to end the day.
• Next time you’re in the mood for a cocktail, but not the booze — try this!
• Next time you’re looking for a way to “spice up” your juice routine — try this!
• Next time you’re looking for a way to super charge your beverage with vitamins and minerals — try this!
Just exactly what do I mean by “super charge” your beverage? Try this on for size, this recipe is high or very high in manganese, potassium, vitamin A, vitamin B6, and vitamin C. How else can you do that for under 70 calories and still fill that “dinner cocktail” void?
Umm…I dunno, I saw this one as a win-win for sure!

 

Alcohol Free Raw Juice Cocktail

• 1/4 fresh beet
• 4 large carrots
• 1/2  green apple
• dash of cinnamon
• dash of nutmeg
• 12 oz natural ginger ale, club soda, or ginger kombucha
• 2 cucumber wheels
Directions: Add fruits and veggies to the juicer. Add spices to raw juice. Fill 2 pint glasses with ice. Divide the raw juice between the two glasses, top with ginger ale or kombucha, garnish with cucumber wheel and serve!
Cheers!

Teresa M. Howes is the voice behind the blog Eat. Drink. Be Skinny. She shares great advice about juicing, fitness, and weight loss. The motto isn’t to be perfect. It is to be better. See more from Teresa at
www.EatDrinkandbeSkinny.com
www.facebook.com/ColorYourselfSkinny
twitter.com/SkinnyTinis

 

This article appears in ISSUE 27 of Healthy Juicing Magazine
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What is Vitamin A (From Beta-Carotene)?

What is Vitamin A (From Beta-Carotene)?


Vitamin A is the name of a group of fat-soluble retinoids, including retinol, retinal, retinoic acid, and retinyl esters. Vitamin A is involved in immune function, vision, reproduction, and cellular communication. Vitamin A is critical for vision as an essential component of rhodopsin, a protein that absorbs light in the retinal receptors, and because it supports the normal differentiation and functioning of the conjunctival membranes and cornea. Vitamin A also supports cell growth and differentiation, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs

 

Two forms of vitamin A are available in the human diet: preformed vitamin A (retinol and its esterified form, retinyl ester) and provitamin A carotenoids. Preformed vitamin A is found in foods from animal sources, including dairy products, fish, and meat (especially liver). By far the most important provitamin A carotenoid is beta-carotene

 

Pro-vitamin carotenoids, like beta-carotene, comprise a diverse class of antioxidant molecules that help protect the body from oxidative damage. Approximately 700 natural carotenoids have been isolated and characterized. Most are derived from plants, where they serve multiple functions: photosynthetic pigments, photoprotectants, and free radical scavengers. Some 50-60 carotenoids are present in a typical diet with the major sources being fruits and vegetables.

 

Beta-carotene is one of the best known carotenoids, likely because: (1) it is one of the most abundant in a typical adult diet, and (2) it provides two nutritional functions – in addition to its role as an antioxidant, the human body converts beta-carotene into vitamin A.
Other members of the antioxidant carotenoid family include alpha-carotene, cryptoxanthin, zeaxanthin, lutein, and lycopene. Unlike beta-carotene, most of these nutrients are not converted to vitamin A in significant amounts.

 

 

Beta carotene’s role as an antioxidant is based on its extensive system of conjugated double bonds which, upon reacting with an oxygen atom, absorb and diffuse that oxygen’s potentially destructive energy. The oxygen atom returns to a lower energy state, and beta carotene dissipates the absorbed energy harmlessly (as heat). Similar mechanisms are involved in quenching the oxidative potential of hydroxyl radicals and other free radical compounds.

 

As provitamin A, beta carotene contributes to an entirely different set of functions by supplying a portion of the body’s requirement for retinol (vitamin A). In fact, a single molecule of beta-carotene can be cleaved in the body to produce two molecules of vitamin A. Other carotenoids (including alpha-carotene, gamma-carotene, and cryptoxanthin) provide provitamin A activity, but yield only one molecule of vitamin A when metabolized.

 

Retinol (vitamin A) is an essential nutrient associated with three important functions, the best-defined of which involves human vision. Retinol is a functional constituent of rhodopsin, a protein located in the retina of the eye that absorbs light and triggers a series of biochemical reactions that ultimately initiate nerve impulses, resulting in sight.

 

Secondly, vitamin A is involved in the activation of gene expression and the control of cell differentiation. It is through this function that vitamin A affects immune function, taste, hearing, appetite, skin renewal, bone development, and growth.

 

Vitamin A’s third role involves control of embryonic development. Here it is thought that retinoic acid modulates the expression of certain genes that govern patterns of sequential development of various tissues and organs in the body.

 

Vitamin A deficiency is a major public health issue, particularly in developing countries. It has been estimated that 500,000 preschool-age children worldwide become blind each year as a result of vitamin A deficiency. Millions of others suffer from night blindness, a common clinical sign of inadequate vitamin A intake. Further estimates suggest that more than 100 million children worldwide suffer from vitamin A inadequacy without showing clinical signs of acute deficiency. Beta-carotene is known to be an effective dietary cure for vitamin A deficiency and an effective remedy for symptoms of this disorder.

 

Epidemiological studies support long-term beneficial effects of beta-carotene intake on a number of degenerative diseases. For example, the relationship between beta-carotene intake and cancer has received considerable attention in recent years. Epidemiological evidence suggests that long-term intake of dietary beta-carotene may reduce the risk of several types of cancer. Similar findings pertain to heart disease and immune health.

 

Dietary sources rich in beta carotene and other provitamin A carotenoids include carrots, broccoli, yellow squash, corn, tomatoes, papayas, oranges, and dark green leafy vegetables like spinach, kale and Chinese cabbage. Beta-carotene is heat stable, so it is not degraded during prolonged boiling or microwaving.

 

 

Although ingestion of too much preformed vitamin A (retinol) can be toxic, excessive intake of beta-carotene is not known to induce vitamin A toxicity. Negative feedback mechanisms in the body prevent the over-conversion of beta-carotene to retinol. However, high levels of beta-carotene in the diet can induce hypercarotenosis, a benign condition characterized by a jaundice-like yellowing of the skin. Symptoms are reversed when dietary intake is reduced.
Because of the danger of excessive vitamin A, as retinal, which can be toxic, if you take supplements they should be as beta-carontene, not retinyl acetate or retinal palmitate.

 

 

Mike Hall is nutrition expert with degrees in Biochemistry and Psycho-Biology, and is passionate about health and nutritional medicine.  Mike, along with his wife and business partner, Claudia, also work as educators to help people learn how to improve their health and live a richer life.  Mike also is a consultant and is sought after to help food, beverage, pharmaceutical, and nutriceutical companies improve their manufacturing, quality, product development processes. He has worked closely with small biotech companies and also huge multinational companies whose products are probably in your kitchen. Through his blog at www.mikeha77.com Mike provides education on many nutritional topics as well as sorting through the product advertising hype we all are faced with. If you hear a product claim that it sounds too good to be true, visit his website to see if he has an answer, or contact him for more information at mike@mikeha77.com

 

 

Beta-Carotene Juice Recipes

Night Vision Green Juice
Serves 2

  • 1/2 Broccoli Stalk
  • 1 Large Apple
  • 2 Stalks Celery
  • 5-6 Carrots

 

 

Cinnamon Squash Juice
Makes about 10oz

  • 4 cups butternut squash (or pumpkin)
  • 1 apple
  • Dash of cinnamon for sprinkling on top of the juice

 

Sunrise Juice
Serves 2

  • ½ butternut squash (remove seeds first)
  • 2 apples
  • 2 carrots
  • 1 inch nub of ginger
  • ¼ lemon

 

Chinese Cabbage Green Juice 
Serves 1

  • 7 leaves Chinese cabbage
  • 7 leaves Swiss chard
  • 3 carrots
  • 1 apple
  • 1 inch nub of ginger
  • Optional lemon juice

 

 

Beta Carotene Pepper Punch
Serves 1

  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot
  • 1 apple
  • 1 beet
  • Juice from ½ lemon
  • Serve over ice

 

Radiant Skin Carrot Kale Juice
Serves 1

  • 4 carrots
  • 1 orange, peeled
  • 1 bunch of kale

This article appears in ISSUE 25 of Healthy Juicing Magazine 
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HPP and the Death of Fresh Juice

HPP and the Death of Fresh Juice

Juicing is becoming increasingly more popular, and hence you can find all sorts of “raw” and “fresh” juices being sold on supermarket shelves.  By definition, you’d assume that these juices were being juiced and then put in the bottle – nothing more.  But, chances are the “fresh” and “raw” juice you buy is being treated with High Pressure Processing.

 

 

 

What is HPP?
High pressure processing (HPP) is a non-thermal pasteurization process. Rather than using heat, HPP preserves and sterilizes food by applying very high pressure to it through a water bath that surrounds the product.  Exposure times range from a millisecond pulse to a treatment time of over 20 minutes. The high pressure inactivates certain microorganisms and enzymes in the food, which slows the deterioration of foods by stopping the chemical activity caused by microorganisms. 
The primary advantage of the HPP process is that it will reduce the level of potential pathogens that remain in the juice which come from the produce in its original pre-juiced form.  HPP also dramatically increases the shelf life by making the juice stable and therefore easier to transport, hold, store, and sell. The shelf life of fresh cold pressed juice is two to four days.  HPP juices can live on the shelf for up to 25 days.

 

 

The primary disadvantages of the HPP process are that juice formulas have to be formulated in a way which makes them suitable for the process (most deeply rich green formulas will not HPP well).  Also, it is assumed that juice treated with HPP is not going to be consumed fresh. You can count on the fact that those “fresh” HPP juices have probably been sitting around in the storeroom, shipping truck, and supermarket shelves for a long time before you drink it.
While enzymes are not destroyed or killed in the HPP process, vital and good companion bacteria are destroyed. Whether it sounds creepy or not, bacteria make up much of everything we eat. They play a role in good nutrition.  Enzymes cannot be killed, but they can be altered and thereby denatured.
Truly raw juice is filled with necessary and naturally-occurring prebiotic and probiotic organisms. Truly raw and unprocessed juices taste better, are the purest form of nutrition, and spoil on their own with no unnatural delays.

 

Controversial Issues around HPP Juice 

 

The FDA does not require to label whether their juices were made with the HPP process. Companies are not required to tell you that their “raw” juices may be older than their natural life or that their “raw” juices are processed using HPP.
There are now class action law suits pending against major juice companies. The plaintiffs are suing on the grounds that they purchased what they believed was a raw, unprocessed, live, supreme-quality juice. HPP was never mentioned on the labeling and people feel duped.

 

 

I want to state that I personally don’t see HPP as evil.  It could be used in positive ways. I’m not opposed to it in place of all traditional heat processes, which are far more destructive to enzymes and good bacteria than HPP. I see only positive in HPP if it’s used to serve “sort-of-fresh” juice to children in schools, patients in hospitals, soldiers on the battlefield, and anywhere heat pasteurization is mandated on a product in order for it to be consumed.

 

That being said, companies should be required to label bottles and food properly and they should pass cost savings on to the consumer. Don’t call it fresh and don’t put the word “raw” on the label if it’s been treated with HPP. Though HPP juice is technically raw, the use of that word on HPP juice is deceptive. The word “raw” is associated with a higher grade, truly fresh, and highly perishable product. HPP juice could be your third-best friend next to non-HPP juice and juice you make yourself at home.

 

More about Why Not to Choose HPP Juice

 

 

No matter how much you wash, you cannot wash certain dangerous bacteria off of the produce. E. coli is an example of such a bacteria.
The only way to destroy the bacteria is to cook it (pasteurization or other cooking methods) or HPP

 

If you want to protect yourself from bacteria on your food or produce, you must stop eating any raw produce of any kind!

 

Your body is 11% human cells and 89% bacteria. You’re designed to resist and cooperate with bacteria of all kinds. No matter what you think about germs and bacteria you can not and do not live in a sterile bubble.

 

The benefits of HPP are that sterile juices and foods will prove to be safer for the public at large in the short term. The disadvantages of sterilization will never be studied or measured as malnourishment is a subjective term in this country.

 

Sterilized juice does not help your body build anti-bodies and will not help you build an immune system.

 

 

Juice Press believes in a clean approach to a healthy lie.  Their juices are 100% organic, 99% of the time.  Juice Press refuses to use HPP or preservatives and delivers only the best, raw juice and smoothies for optimal nutrition.  Juice Press now has 21 locations (and growing) in New York and offers fresh juice delivery services.

www.juicepress.comTwitter @juicepressny / Instagram @juicepress / Facebook @juicepressny

This article appears in ISSUE 26 of Healthy Juicing Magazine
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What is Spirulina?

What is Spirulina?

 

Creative Spirulina Recipes
Spirulina Guacamole
Spirulina blends really well with avocado and gives the guacamole a beautiful dark green color.  Here is a basic guac recipe, but feel free to add spirulina to your favorite version of guacamole!

  • 2 avocados
  • 2 ripe tomatoes
  • 2 tablespoons of salsa
  • Juice from 1 fresh lime
  • Generous dash of cayenne
  • ½ tsp minced garlic
  • Salt to taste
  • 2 tsp spirulina powder

Mix all ingredients with a hand blender.  Add the spirulina last so it doesn’t stick to the bottom of the container!

 

Spirulina Hummus

 

You can also substitute other beans in place of the chickpeas for a twist on this recipe.

 

  • 1 ¾ cup of chickpeas (or 1 15oz can)
  • ¼ cup chopped onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 cloves of garlic
  • 3 tbsp. tahini
  • ¼ tsp salt
  • Dash of cayenne pepper
  • 2 tsp spirulina powder

 

Like with the guacamole, add the spirulina last so it doesn’t stick to the bottom of your mixing container.

 

Spirulina Salad Dressing

 

Spirulina is a great way to add more protein and nutrients to your salads – and also turn them an electric green color.  The avocado in the dressing makes it very creamy.

 

  • ½ avocado
  • 1 tsp spirulina
  • 1 small zucchini
  • 1 tbsp. miso (preferably white)
  • 2 tbsp lemon juice
  • ½ cup water
  • Salt to taste

 

Blend all ingredients in a high-powered blender.   Recipe adapted from choosingraw.com

 

Remember, you can always add spirulina to any of your favorite fresh juices or smoothies!

 

 

This article appears in ISSUE 24 of Healthy Juicing Magazine

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10 Reasons Why You Should Try a Coffee Enema

10 Reasons Why You Should Try a Coffee Enema 

If you are serious about looking after your health then you should definitely consider a coffee enema.  The best part is that you don’t get addicted to coffee if you take it this way!

Enemas have been around since the dawn of time and have even been recorded in biblical scripts. They are making a comeback as people are starting to see the health benefits of including enemas into their regular routines.

 

 

Coffee enemas are becoming especially popular.  They are powerful detoxifiers, due to some amazing compounds within the coffee that stimulate the liver to produce Glutathione S transferase, a chemical which is known to be the master detoxifier in our bodies.

 

Glutathione S transferase binds to toxins and the toxins are then released out of the body along with coffee.

 

Detoxifying our bodies on a regular basis is more important than ever due to the increasing amount of toxins our bodies need to deal with everyday, from home to office, man made products, food, water, the air we breathe, and our busy stressful lifestyles.

 

Here are 10 Reasons on Why You Should Try A Coffee Enema:

  • Reduces levels of toxicity by up to 600%
  • Cleans and heals the colon, improving peristalis.
  • Increases energy levels, improves mental clarity and mood.
  • Helps with depression, bad moods, and sluggishness.
  • Helps eliminate parasites and candida.
  • Improves digestion, bile flow, eases bloating.
  • Detoxifies the liver and helps repair the liver.
  • Can help heal chronic health conditions (along with following a raw plant based diet).
  • Helps ease “die-off” or detox reactions during periods of fasting or juice fasting, cleansing or healing.
  • Used regularly in the  Gerson Institute treatment protocol for healing cancer patients naturally

By taking coffee orally, it is going to go through your digestive system and stomach acids, therefore null and voiding any benefits you get if you take your coffee via the portal vein to the liver!

 

Even if you are sensitive to caffeine, it won’t affect you taking your coffee this way.

 

Definitely do not attempt to use decaf coffee though, you won’t get the benefits.

 

Ok, so how do I do it?

First off you will need to purchase an enema kit, you can buy a traveler’s kit or something a bit more robust such as the plastic bucket type kits. I prefer the traveler’s kit as it is easy to store and discreet for travelling.

 

Buy some premium ground ORGANIC coffee beans and keep them in the freezer until you need to use the coffee. It must be organic.
It is a good idea to do your coffee enema after a bowel movement as this helps you retain the coffee for longer. So mornings are best for most people. If you are constipated, do not worry; do the enema anyway, this will get things moving nicely!

 

Grab a saucepan and put 2 – 3 tablespoons (2 tbsp if you are just starting out) of organic coffee in the saucepan. Add 3 cups of FILTERED water to the pot. It must be filtered water. Bring to the boil and let simmer for 15 minutes. Remove from heat after 15 minutes and let it cool. When its body temperature (you can test this by placing a clean finger into the coffee, it will be neither hot nor cold) strain through a nut milk bag into a clean glass pouring jar.

 

Head to the bathroom with your strained coffee and set up a space and something comfortable for you to lie down on. Hint: Be near a toilet and use an old towel as you sometimes may get slight coffee leakage. Grab a pillow and some reading material as you will be here for approximately 12 – 15 minutes.

 

Now assemble your enema kit. It must have a tube and nozzle attached to the bucket or bag. Make sure its 1 meter above ground level, hanging on a towel rail or shower rail is a good idea. There will an attachment near the nozzle that allows you to stop or start the flow of coffee once you have poured it into the bag or bucket. Ensure this is in the off position before pouring the coffee into the bag!
Once the coffee is in the bag or bucket hold tube and nozzle over sink or shower plug and turn it on and allow the coffee to run through the tube until there are no air bubbles. Stop the flow again once this is done.
Grab some coconut oil and apply to the nozzle for ease of insertion. Lie down on your towel on your right hand side with your knees drawn up.

 


Insert the nozzle till it is about 1 inch inside the rectum. Turn on the flow of coffee slowly until the bag or bucket is emptied.
Now you can either remain lying on your right side or lie on your back with your feet up above head level or feet resting against a wall above head level. You can even do some Yogi moves like a shoulder stand or a half plough type position, this helps get the coffee moving round nicely, you may also hear some funny squirting noises from your tummy, this is a good sign and an indication of the bile being stimulated for release.

 

Try to retain the enema for 12 – 15 minutes. You may feel some strong urges to go to the toilet, especially the first few times you try this. Try to hold on for as long as you can, quite often the sensations pass. As you do them more regularly you will be able to retain for longer. 15 minutes max is all you need.

 

When you are ready to release head to the toilet and let it go.

 

You should feel a lot lighter in body and mind by now!

 

To keep your enema kit in tip top shape clean with a mild detergent and ensure everything is dry before packing away.

 

Coffee enemas are very safe and are sometimes taken up to 6 x a day in chronically ill patients. If you are healing, on a detox program or cleansing I recommend daily enemas, maintenance – weekly enemas. If you are wishing to remove candida and pathogens try 3 back to back, and continue to do on a regular basis.

 

Amanda Brocket of The Raw Food Kitchen publishes a regular newsletter “The Raw Food Kitchen” for raw foodies everywhere. If you want to get healthy, be inspired to have more energy, vitality and get FREE tips, recipes and more therawfoodkitchen.com.au is the place to be!

 

 

This article appears in ISSUE 24 of Healthy Juicing Magazine

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