Juicing

The best way to furnish all your cells in your body is to juice fresh raw fruits and vegetables.

I often juice spinach, kale, beets, green apples, carrots, celery, cucumber, ginger, lemons, cilantro, parsley. You can experiment with different combinations.

Fruit juices are the cleansers of our bodies, and vegetable juices are the builders and regenerators of our symptoms. Vegetable juices contain all the minerals, salts, amino acids, enzymes and vitamins that the humans body requires.

Juices are digested within 10-15 minutes after your drink it, and they are used almost completely by the body to nourish and regenerate the cells, tissues, glands and organs.

*Approximately one pint per day is the recommended daily amount of vegetables for those with Chronic fatigue. Always have the juice 20 minutes before a meal or 2 hours after a meal to allow digestion.

It is important to note that if you have a diagnosed thyroid problem or a notably low thyroid function, you should avoid juicing goitrogenic vegetables, which can adversely affect the thyroid function. These include broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard, radishes, spinach, swede and turnips. Note you can eat these foods cooked — just not raw.

Vegetable juice is very perishable, so it is best to drink all your juice immediately. As soon as a vegetable is juiced, it begins to break down. However, if you are careful you can store it for up to 24 hours with only moderate nutritional decline. To store your juice, put into an airtight glass jar and wrap with foil. Keep in the refrigerator until about 30 minutes before you drink, as it is best to drink your juice as room temperature.

Vegetable juice and fruit juices are two completely different substances in terms of nutrition. Excessive fruit in juices should be avoided since they can raise insulin levels.

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