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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 […]

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Vegetables For Juicing – Part 2: Dandelion – Onions

March 21, 2012 in Blog Posts, Healthy Foods by Jerrell

“If you drink fresh juice you are likely to lose weight.” Continued from the previous post…here are some of the common vegetables and something about the good they do in the body: DANDELION greens are a good source of potassium, calcium, sodium and magnesium. Dandelions nourish the bone structure and help the health of the teeth. It is good for the lymph and helps release toxins through the skin pores. Dandelion is a cold loving plant that will have a mild flavor if harvested in the cold months. It will […]

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Vegetables For Juicing – Part 1: Alfalfa – Cucumbers

March 20, 2012 in Blog Posts, Healthy Foods by Jerrell

“When you drink your fruits and vegetables you absorb up to 80% more of the nutrients.” With rare exceptions, any vegetable we can cook will give us greater nutrition if eaten raw. I think we would be chewing all the time to process that much vegetable fiber. Because most vegetables are 80% or more water, juicing will make the nutrients much more usable in your body than eating the whole food. While Fruits act as cleansers of our systems, Vegetables act as builders of cells and tissues. Vegetable juices are […]