Table of Contents
Juicing For Health 1
Best Juicing Vegetables … 2
Cruciferous Vegetables 2
Cabbage … 3
Kale .. 4
Other Cruciferous Vegetables: . 5
Carrots . 5
Turmeric .. 6
Garlic … 7
Best Juicing Fruits .. 11
Purple Grapes 11
Watermelon .. 12
Peaches . 13
Strawberries .. 13
Tomatoes … 15
Flavor Enhancers For Juice 16
Watch The Sugar Intake 16
Juicing When You Already Have Cancer 17
Tips On Juicing In Support Of Cancer Treatment … 18
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Juicing For Health
Juicing is a healthy practice that has allowed millions of people to boost their nutrition. Juicing fruits and vegetables provides you important antioxidants, which scavenge for oxygen free radicals that can damage cellular structures, including DNA. When DNA is damaged, it can result in mutations that lead to cancer.
Well-balanced nutrition from a variety of healthy whole foods helps support and maintain on going good health, and experts agree that nutrition plays a key role in preventing chronic and terminal illness.
Juicing is practiced by millions around the world and it is an easy and convenient way to get plant nutrition into the body to do its magic.
When juicing is done right, that is when the majority of your juice blends is comprised of vegetables and very low sugar fruit you can easily boost your nutritional intake thereby improving your health and lower your risks for cancer.
Best Juicing Vegetables
There are several raw vegetables that are especially recommended for reducing risks for various types of cancer. Many also utilize these vegetables as a support in fighting cancer once a diagnosis has been made.
Of course, no scientific evidence exists that juicing or eating these vegetables can cure cancer, or guarantee that you will never get it, but it is true that healthy nutrient rich juices can boost immunity, promote energy, which is often drained during cancer treatments and boost your overall health.
Furthermore, scientific research has found promising results in certain vegetables playing a key role in cancer prevention.
Cruciferous vegetables are part of the Brassica genus plant family. These vegetables are rich in key nutrients, including carotenoids, such as lutein, beta-carotene, and zeaxanthin. They are also rich sources of key vitamins, including vitamins C, E, and K along with folate and minerals.
Moreover, these gems of nature provide a group of substances known as glucosinolates, which are chemicals that contain sulfur. It is the sulfur that gives some of these vegetables their bitter flavor, like that in greens.Other Details
- 1 Ebook (PDF), 22 Pages
- Year Released/Circulated: 2016
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