About Juice Therapy
What is Juice Therapy?
Fresh fruit and vegetable juices have been shown to possess remarkable health-promoting properties and has been used for centuries by naturopaths to help treat a range of ailments. Lime juice was, for example, found to be an effective cure for scurvy in the sixteenth century and this saved thousands of sailors' lives on their long voyages around the world. In more recent times, scientists have identified the nutritional and biochemical properties of freshly-prepared fruit and vegetable juices which account for their use in helping treat so many health problems.
However, it is important to note that by 'juice' we are not referring to those that are purchased in tins or cartons. Commercially prepared juices are often so processed that the nutritional content is largely lost and the healthy enzymes are killed by heat sterilisation. In fact, vitamins often have to be added to the juices. These commercial juices may make for a refreshing drink but they do not have the same health benefits as freshly squeezed juices made from a home juice extractor.
Freshly squeezed juices contain naturally occurring vitamins, minerals and enzymes which are far better than synthetic tablets. The nutrients are easily absorbed into the bloodstream and within ten minutes they are nourishing your body's cells.
Why not just eat fruits and vegetables?
Many people ask, "Why can't I just eat fruits and vegetables?". The reason is simple; solid foods have to go through the body's digestive tract and this can take several hours and requires a healthy digestive system. Juice, on the other hand, is assimilated and absorbed very quickly into the blood stream without taxing the digestive system. By juicing fruits and vegetables you lose only the fibre, but this means that a much higher quantity of nutrients is available in the juices.
Juice therapy has been used to help treat a whole range of health problems. Whilst there are not an abundance of controlled clinical studies on juice therapy (the lack of financial incentive being a big factor!) there is a wealth of evidence to support its use to restore and maintain good health. Indeed, a report by the British Ministry of Health & Public Service Laboratory back in the 1950's stated that:
"Juices are valuable in relief of hypertension, cardiovascular and kidney diseases and obesity. Good results have been obtained with large amounts , up to one litre daily, in the treatment of petic ulceration, also in the treatment of chronic diarrhoea, colitis, and toxemia of gastro and intestinal origin... The high buffering capacities of the juices reveal that they are very valuable in the treatment of hyperchlrohydria (excessive production of hydrochloric acid in the stomach). Milk has often been used for this purpose, but spinach juice, juices of cabbage, kale and parsley were found to be superior to milk for this purpose."
Later clinical studies at Stanford University School of Medicine confirmed that raw cabbage juice cures peptic ulcers and there is now a wealth of data relating to the therapeutic properties of fresh vegetable and fruit juices.