Vegetables For Juicing – Part 3: Parsley – Watercress

March 22, 2012 in Blog Posts, Healthy Foods by Jerrell

“Concentration has been improved due to drinking vegetable juice.”

Continued from the previous post…here are some of the common vegetables and something about the good they do in the body:

PARSLEY is one of the most potent foods of the common vegetable kingdom. It is rich in potassium, calcium, magnesium and chlorine. Parsley is so fibrous it is difficult to extract all the nutrients from the fibers. The juice is good for the optic system, kidneys, bladder, urethra and genital organs. It should be consumed with meat to help rid the body of the uric acid produced in the digestion of the meat. It is also helpful for swollen glands, swollen breasts and to dry up milk.

PARSNIPS contain potassium, silicon, phosphorus, sulfur and chlorine. Parsnips actively help the urinary system, bladder, and provide relief for kidney stones. The tops are rich in mineral elements, but can be mistaken for the wild variety which contains poisons very detrimental to the body. The whole cultivated parsnips plant can be used for eating. Raw is very good for you. Try juicing, chopping or grinding parsnips.

PEAS eaten fresh are very good for you. They are high in potassium and magnesium. Young fresh peas with the pods are good juiced or in salads but be sure to remove the stem and string them. Fresh peas juiced with their pods will be good for the pancreases.

PEPPERS, the sweet ones, whether green, red, yellow, or another color are high in silicon and fluorine which help the skin, nails and hair. The juice can be added to carrot juice to make a nourishing drink. Hot peppers are different and care must be taken when using and handling them as they can irritate body membranes. Cayenne peppers, fresh or ground are so good for many things. They can do everything from killing cancer cells in the prostate, lungs, and pancreas to immediately stopping a heart attack within 30 seconds and much more. Cayenne is best used in small doses.

POTATOES are very rich in potassium, and vitamins A, B and C. Not very many vegetables have as much vitamin C as raw potatoes. I don’t much like potato juice but it is purported to be the best thing for pneumonia. Although we all like our potatoes cooked, they aren’t nearly as good for us because cooking creates an acid product for the body. It is not good to combine them cooked with meat proteins. Fried is really bad for the liver and gall bladder. Sweet potatoes contain 20% more carbohydrates than the Irish variety, lower potassium and higher sodium, calcium, silicon and chlorine. They also are much better for you eaten raw.

PUMPKINS are rich in sodium, potassium, magnesium, iron, chlorine and phosphorus. They are laxative in action and diuretic while they do not irritate the kidneys. Raw pumpkin is delicious, as is juiced pumpkin. It is low in carbohydrates. SQUASH and pumpkin are members of the melon family. They are similar in nutrients and uses in the body.

RADISHES may be discussed as 1. large, or 2. small. The large ones have half the mineral content that the smaller ones do. The small ones are high in potassium, sodium, calcium, chlorine, phosphorus and sulfur. The large radishes are high in silicon. Radishes contain volatile ether that acts as a solvent for mucus or phlegm. They also have enzymes that help the secretion of digestive juices. Because they are a diuretic they are valuable in cleaning the kidneys and bladder. The juices of radishes and carrot are an aid to clean and heal the digestive system and the respiratory organs.

RUTABAGAS are high in potassium, Vitamins B, C, and some A. They are like Turnips.

SPINACH is a valuable leafy vegetable. It has high organic iron, sodium, potassium, calcium, and magnesium. Fresh raw spinach juice will aid in digestion and elimination in the body. Spinach juice nourishes cells, tissues, and nerves that help with normal elimination. If you combine Carrot and Spinach juice it will reestablish the muscle tone of the intestines. The organic oxalic acid in raw spinach is helpful to stimulate the peristaltic action of the intestines. When spinach is cooked it changes the oxalic acid to inorganic which can form into crystals in the kidneys.

TURNIPS come in white and yellow varieties. The yellow turnip has a much stronger flavor than the white. They are high in potassium. The leaves are high in calcium, iron, magnesium and potassium. It is nutritious to juice the tops and the roots. They help the bones and cartilage. Combine the juice of turnip leaves with carrot and dandelion for a great food aid for teeth, bones and cartilage in all ages.

WATERCRESS is high in sulfur, potassium, calcium, sodium, magnesium, phosphorus and chlorine. It is a powerful cleanser. Raw watercress juice freshly made is too potent to drink alone. Combine with carrot, spinach and turnip leaves juice for a blood cleanser. It has been used to dissolve the coagulated fibrin in the blood vessels which cause hemorrhoids and other tumors.

Vegetables are as good as medicine, maybe even better. There are many laxatives, sedatives and sleep inducers among the vegetables. Vegetables like onion, radish and celery are a tonic for the nerves. Most vegetables will make good juices, but some are better than others. We can divide vegetable juices into three types. These are (1) Juices from vegetable fruits, (2) Juices from green leafy vegetables, and (3) Juices from root. Here is a general rule for combining different vegetable juices. You can combine vegetables from category 1 and 2 or from 2 and 3, but not 1 and 3. Vegetable juice from fresh raw vegetables is good for all cells and tissues of the body to give you enzymes and elements that are needed. When you drink fresh vegetable juices you will give your body the nutrients in the most easily digested and assimilated form. For making up a vitamin and mineral deficiency you cannot beat this method of getting what you need.

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