Vegetable Juice Benefits

Vegetable Juice Benefits

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To help protect ourselves from nutritional deficiencies, we must eat a wide variety of vegetables and fruits. By choosing from a wide variety of fruits and vegetables, we will guarantee that we are getting all of the nutrients that our body needs for maximum health. In this article we will outline the specific health benefits and curative qualities of a variety of wholesome fresh vegetable juices - starting with alfalfa and ending with wheatgrass. This article must not be used in place of qualified medical advice. In the event of a serious illness, you must consult a qualified physician for a diagnosis.

Alfalfa Sprout Juice

Alfalfa is the most nutritious of all the sprouts. The juice from the alfalfa sprout is packed with valuable vitamins and minerals. It is also an excellent source of chlorophyll and amino acids. Alfalfa sprout juice mixes well with all of the other vegetable juices. To ensure that you are getting the best quality alfalfa sprouts, we recommend that you grow your own using organic seeds. Sprouters are available for you to grow your own alfalfa sprouts. If you must purchase them, then choose crisp, fresh sprouts with small green leaves. Keep them refrigerated in a plastic bag or in an air tight container until you are ready to use them.

  • Supplies the full range of vitamins from A, B complex, C and E to the blood coagulant vitamin K.
  • Supplies valuable minerals such as: calcium chlorine, magnesium, phosphorus, potassium, silicon, sodium, zinc and more.

An half pound of Alfalfa sprout yields two to four ounces of juice.

The following conditions respond well to Alfalfa juice:

  • Anemia
  • Broken bones
  • Eye disorders
  • Fatigue
  • Hair loss
  • Impotence
  • Liver disorders
  • Kidney disorders
  • Pregnancy and delivery
  • Thyroid gland regulation
  • Weight loss

Jerusalem Artichoke Juice:

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The Jerusalem artichoke is an excellent source of non-starchy carbohydrates and inulin (not to be confused with insulin). It has the texture of the Chinese water chestnut without the starchiness of the potato making it perfect for juicing. It is an excellent alternative to the potato and it reduces the cravings for sweets. Like the potato, the Jerusalem is easy to grow at home. It is a tuber and not an artichoke. If you do not have the room to grow it at home, then you can purchase them from the Supermarket.

The juice from the Jerusalem artichoke tastes like potato, so you should mix it with sprouts and other vegetable juices. The mixture should be one to two ounces of Jerusalem artichoke juice mixed with other juices to yield approximately six to eight ounce serving. When shopping for Jerusalem artichokes, choose ones with undamaged skins.

One pound of Jerusalem artichoke will yield six to eight ounces of juice.

It is a good source of: inulin, potassium, iron, fiber, niacin, thiamine, phosphorus and copper.

The following conditions respond well to Jerusalem artichoke juice:

  • Diabetes
  • Fatigue
  • Hypoglycemia
  • Weight loss

Asparagus Juice:

Asparagus is plentiful and readily available in the spring when it is fairly inexpensive. This vegetable is highly alkaline as it contains the alkaloid asparagine (hence the name). Asparagine reduces acidity in the blood and cleanses the tissues and muscles of waste. It is also a safe and effective diuretic and it is high in vitamin A, B-1 (thiamine), C, Choline, folic acid and potassium. The juice from Asparagus mixes well with juices made from leafy greens, sprouts and other vegetables. When shopping for Asparagus, choose young and firm or large and tender shoots. Three to four asparagus shoots will yield one ounce of juice.

The following conditions respond well to asparagus juice:

  • Anemia
  • Cancer
  • Eye disorders
  • Gout
  • Kidney disorders
  • Nervous disorders
  • Prostate disorders
  • Rheumatism
  • Skin disorders

Bean Sprout Juice:

Legumes such as: aduki, mung, and lentil all yield excellent sprout juices, which are rich in high quality protein. Bean sprout juice is particularly good for strengthening the blood. For example, lentil sprouts are very rich in iron and all bean sprouts are rich in vitamin C. Vitamin C facilitates iron absorption. When we combine iron with vitamin C, the body will absorb more iron than it normally would. Lentil sprout juice is an excellent source of both iron and vitamin C.

You can mix bean sprout juices with green juices and it mixes particularly well with vegetable juices. When shopping for bean sprouts, choose sprouts with clean, white shoots and no leaves. You can also sprout your own so you will always have them on hand for juicing. Because bean sprout juice can taste unpleasant; it is advisable to mix a handful into vegetable or green juice, which will make it more palatable. You can mix a handful with apple of pear juice as well.

One pound of bean sprout will yield three to four ounces of juice.

The following conditions respond well to bean sprout juice:

  • Anemia
  • Arthritis
  • Broken Bones
  • Cancer
  • Diabetes
  • Fatigue
  • Fluid retention
  • Malnutrition
  • Pregnancy
  • Digestive of muscular weakness

Beet and Beet Green Juice:

The juice from beets and beet greens cleanses and fortifies the blood. In particular, the beet green juice is abundant in chlorophyll, vitamins A and C, and neutralizing minerals such as calcium and potassium. The content of iron in beets may not be as high as in other vegetables or food, but the iron that it does contain is very high quality and is easily absorbed. Iron is necessary for the formation of hemoglobin. By including beet and beet green juice in your juicing program, you will help your body build vital red blood cells. You do not need to overdo it, as too much beet juice can upset your stomach. An ounce or two mixed with apple, carrot, or cucumber juice is enough. Beet juice mixes well with apple, carrot and cucumber juices.

Other vitamins and minerals: vitamins B-6, choline, iron, organic sodium, potassium and natural sugars.

When shopping for beets choose medium to large sizes. One pound of beets will yield six to eight ounces of juice.

The following conditions respond well to beet and beet green juices:

  • Anemia
  • Bladder disorders
  • Cancer
  • Circulatory weakness
  • Eye fatigue
  • Fatigue
  • Heart disease
  • High blood pressure
  • Jaundice
  • Kidney disorders
  • Liver disorders
  • Low blood pressure
  • Lymph circulation
  • Menstrual problems
  • Menopause
  • Skin disorders
  • Weight loss

Buckwheat Green Juice:

Buckwheat greens are a fantastic body cleansing and cell building food that is packed with vitamins and minerals. They are grown, in one inch soil, from whole, unhulled buckwheat seeds. When mature, buckwheat greens feature pink colored stems, round green leaves and they can reach approximately eight inches in height. Buckwheat greens taste similar to lettuce but they are far more nutritious. They are easy to grow at home so you will always have fresh stock on hand for juicing.

Buckwheat greens contain lecithin which helps to improve circulatory and heart problems. Lecithin is a natural cholesterol lowering fatty acid. Mix buckwheat juice with other sprout, green, and vegetable juices to make green drinks. When purchasing, choose fresh buckwheat greens with dark green leaves and use both the stems and leaves when juicing. One pound of buckwheat greens will yield six ounces of juice.

Supplies valuable vitamins and minerals: B-1, B-2, B-6, B-12, C, niacin, pantothenic acid, minerals and rutin

The following conditions respond well to buckwheat greens juice:

  • Anemia
  • Arterial plaque
  • Cholesterol reduction
  • Circulatory weakness
  • Heart disease
  • High blood pressure
  • Weight loss

Cabbage and Cabbage Sprout Juice:

Members of the cabbage family are extremely cleansing due to their concentration of vitamin B-6 , C and minerals including: chlorine, iodine, potassium and sulfur. Besides cabbage proper, other members of the cabbage family includes: Brussels sprouts, collard greens, kale, Chinese cabbage, kohlrabi, cauliflower, broccoflower, and broccolini. Kale, collard greens, broccolini and broccoli all have large stores of vitamin A and calcium.

Cabbage juice is a potent laxative, (as well as a skin clarifier) and it is known to be effective for healing intestinal ulcers. Scientists believe that the active ingredient in cabbage juice, vitamin U, facilitates the healing of ulcers. However, the sulfur in cabbage juice can react with the bacteria in the intestines, which can cause mild intestinal cramping and gas. To alleviate these symptoms, those who are sensitive can try reducing the amount used by diluting it with other juices. If you experience these symptoms, you can substitute cabbage sprout juice in place of whole cabbage juice. You can sprout your own red, green or Chinese cabbage sprouts at home.

When shopping for cabbage choose a fresh heavy head of cabbage with green or red leaves. If you are shopping for sprouts, choose fresh sprouts with green or red leaves. One pound of cabbage or cabbage sprouts will yield six ounces of juice.

The following conditions respond well to cabbage or cabbage sprout juice:

  • Asthma
  • Bladder disorders
  • Bronchitis
  • Cancer
  • Colitis
  • Constipation
  • Hair loss
  • High blood pressure
  • Kidney disorders
  • Pyorrhea
  • Skin disorders
  • Thyroid gland regulation
  • Ulcers
  • Weight loss

Carrot Juice:

Carrot juice is extremely high in pro-vitamin A, which the body converts into vitamin A. It also contains vitamin B, C, D, E, and K as well as the minerals calcium, phosphorous, potassium, sodium and trace minerals. This is why carrot juice is the king of the vegetable juices. The minerals in carrots juice help to strengthen the bones and teeth, while the hair, skin and nails benefit from its high protein and mineral content. It also, helps to stimulate the digestion and has a mild diuretic effect. However, carrot juices most important function is its restorative and cleansing effect on the liver.

Carrot juices'' sweet delicious flavor mixes well with other juice combinations and increases their digestibility and nutritional value. When selecting, choose firm, large carrots with deep orange colour for juicing. One pound of carrots will yield six to eight ounces of juice.

The following conditions respond well to carrot juice:

  • Acne
  • Arthritis
  • Asthma
  • Bladder problems
  • Bone problems
  • Cancer
  • Cataracts
  • Diabetes
  • Eye disorders
  • Hay fever
  • Liver disorders
  • Pregnancy and delivery
  • Skin disorders
  • Ulcers
  • Weakness (digestive and muscular)
  • Weight loss

Celery Juice:

Celery juice serves to calm your nervous system due to its high concentration of organic sodium. Drinking celery juice balances the blood''s ph and facilitates the body''s use of calcium. The organic calcium in celery juice gives it a slightly taste making it an excellent component of any vegetable juice combination. Celery juice is very effective for weight loss because it controls the desire for sweets. When selecting, choose celery that is firm, dark green and crisp. You can juice both the stalk and leaves and it adds an excellent flavour when mixed with other juices. Two to three celery stalks will yield one ounce of juice.

The following conditions respond well to celery juice:

  • Asthma
  • Bronchitis
  • Constipation
  • Fluid retention
  • Gout
  • Insomnia
  • Kidney disorders
  • Liver disorders
  • Nervous disorders
  • Weight loss

Cucumber Juice:

Unpeeled unwaxed cucumbers provide approximately 250 mg. of vitamin A per pound. Because the vast amount of the vitamin A is concentrated in the skin, peeled cucumbers provide almost no vitamin A. You must not juice unpeeled, waxed cucumbers and washing them will not remove the wax. When juicing, choose organic cucumbers as these cukes are unwaxed and free of pesticides.

Cucumbers are a natural diuretic and it is one of the rich sources of potassium. Potassium is necessary for muscle reflex and flexibility and imparts elasticity to the cells which constitute the skin. So, potassium is responsible for the rejuvenation of the skin and facial appearance.

Cucumbers are also a good source of silicon, sulfur and trace elements, making it a beautifier of the hair and nails. When purchasing, choose cucumbers that re organic and unwaxed. They must be firm, dark green and from five to seven inches in length. You must peel waxed cucumber before juicing. An unpeeled cucumber will yield six ounces of juice per pound.

The following conditions respond well to cucumber juice:

  • Acne
  • Arthritis
  • Eczema
  • Fever
  • Fluid retention
  • Hair loss
  • High blood pressure
  • Kidney disorders
  • Psoriasis
  • Weight loss

Dandelion Green Juice:

Dandelions are not just weeds that blemish our well cultivated lawns. The leaves of dandelion weed is an excellent source of vitamin A, C, K, and minerals such as calcium, potassium, manganese and iron. Harvest the young leaves early in the spring because the mature greens are quite bitter. Because the young leaves can be bitter, the juice is best when mixed with other vegetable or green juices. The high concentration of vitamin A in dandelion juice, like carrot juice, helps to improve the eyesight and prevent night blindness. Dandelion leaves are also rich in magnesium which is an efficient blood alkalizer. Magnesium soothes and strengthens the bowel walls. It also strengthens the enter muscular and skeletal structure and combines with calcium to fortify our bones and teeth.

Be careful when picking dandelion leaves. Avoid picking leaves from lawns that have been treated with weed killers or commercial fertilizers. Do not pick leaves that are growing near highways or those growing in soil that contains leeched wastes from nearby dumping grounds. Four to five dandelion leaves will yield one ounce of juice.

Extracting juice from leafy greens can be tricky if you do not use the right juicer. You cannot extract juice from leafy greens using a centrifugal juicer. You will need to purchase a masticating juicer such as a single auger or twin gear. We recommend the Omega Vert Juicer VRT350HD or the Omega Vert Juicer VRT330HD. Both of these dual stage, upright juicers excel at extracting juice from difficult leafy greens and wheatgrass and they are also perfect for extracting juice from a variety of hard and soft vegetables (even cherries pits and all). They also look great and do not take up much counter space. So, if you have limited counter space, the Omega Vert juicer is a perfect choice.

The following conditions respond well to dandelion green juice:

  • Acne
  • Anemia
  • Bladder disorders
  • Circulatory weakness
  • Constipation
  • Eye disorders
  • Heart disease
  • Kidney disorders
  • Skin disorders
  • Weight loss

Endive Juice:

Endive is a curly, lettuce-like leafy green vegetable, that like dandelion greens, makes a bitter tasting juice. Escarole which has broad, pale green leaves is a variety of endives. Escarole is less than the curly endive. Endive is rich in vitamin A and K, folate and is high in fiber. Because it can be bitter, it best mixed with other vegetables, sprouts, and green juices.

When purchasing choose fresh, firm leaves. Endive will yield four to six ounces per pound.

The following conditions respond well to endive juice:

  • Acne
  • Anemia
  • Bladder disorders
  • Bone disorders
  • Circulatory weakness
  • Constipation
  • Eye disorders
  • Heart disease
  • Kidney disorders
  • Liver disorders
  • Skin disorders
  • Weight loss

Florence Fennel Juice:

Florence fennel, also known as finocchio, has a bulb-like stem base that makes it perfect for juicing and it is used as vegetable as well. It as the aroma of anise. Garden fennel is used mostly for seasoning and cannot be juiced. You can mix the juice with other greens, sprouts, and vegetable juices as it adds a pleasant aroma and flavour to regular juice combinations.

Like celery juice, Florence fennel is rich in alkaline minerals, but it is lower in sodium and higher is natural sugars than celery juice. The high calcium and magnesium content in fennel juice makes it perfect for relaxing and calming the nerves.

When shopping for Florence fennel, choose firm, fresh stalks. One pound of Florence fennel will yield six to eight ounces of juice.

The following conditions respond well to Florence fennel juice:

  • Arthritis
  • Bronchitis
  • Gout
  • Kidney troubles
  • Nervous disorders
  • Weight loss

Kale Juice:

Kale is a member of the cabbage family of the species, Brassica Oleracea (wild cabbage as opposed the domesticated variety). It belongs to the Acephala Group for Brassica oleracea, which includes as its members kale, collard greens and spring greens. Kale is an excellent source of chlorophyll, vitamin A, vitamin K, Vitamin C, lutein, zeaxanthin, carotenoids, and calcium. Just like broccoli and other brassicas, when chopped or minced, kale is very rich in sulforaphane which is a chemical that has been found to have powerful anti-cancer properties. Kale is also rich in indole-3-cabinol, which is a chemical that boosts DNA repair in cells and seems to block the growth of cancer cells. Researchers are currently conducting extensive studies on the effect of indole-3-cabinol on various cancers and autoimmune diseases such as lupus.

The plentiful assortment of nutrients that are found in kale make its juice especially beneficial to our eyesight, bones, teeth, blood and lymph glands. Fortunately, kale is available in supermarkets or green grocers year round. If available, organic kale is preferable. Kale also contains just as much usable calcium as milk.

When shopping for kale choose fresh, firm leaves. One pound of kale will yield will yield six ounces of juice. On its own Kale juice can be strong. It is best when mixed with other vegetable and sprout juices.

Being a leafy green Kale is difficult to juice and therefore requires a masticating juicer to do the job. The Hurom slow juicer is an excellent choice for extracting juice from leafy greens such as kale as well as herbs and wheatgrass.

The following conditions respond well to kale juice:

  • Anemia
  • Asthma
  • Arthritis
  • Cancer
  • Circulatory weakness
  • Diabetes
  • Eye disorders
  • Hair loss
  • Hay fever
  • Impotence
  • Liver disorders
  • Pregnancy and delivery
  • Pyorrhea
  • Skin disorders
  • Ulcers
  • Weight loss

Kohlrabi Juice:

Like the kale, kohlrabi is also from the Brassica Oleracea species. It resembles the turnip somewhat and comes in several varieties such as: White Vienna, Purple Vienna, Grand Duke, Gigante, Purple Danube, and White Danube. No matter the colour, the edible part of the vegetable is always pale yellow and the leafy greens are edible.

Although not as sweet, the young stem of the kohlrabi can be just as crisp and juicy as an apple while the taste and texture are comparable to that of a broccoli stem or cabbage heart, but milder and sweeter by comparison. The juice from the kohlrabi can be strong tasting. It''s superb when mixed other juices such as: leafy green, sprout, and vegetable. Kohlrabi juice is an excellent source of minerals such as iron and calcium and other nutrients like complex carbohydrates, chlorophyll and vitamin C.

When shopping for kohlrabi choose firm, fresh roots. One pound of kohlrabi will yield six to eight ounces of juice.

The following conditions respond well to kohlrabi juice:

  • Asthma
  • Eczema
  • Lung disorders
  • Mucous membranes (including catarrh elimination)
  • Skin disorders
  • Sinus disorders
  • Thyroid disorders
  • Weight loss

While a centrifugal juicer might be good for extracting juice from a firm vegetable like kohlrabi, we recommend either a masticating single auger juicer or twin gear juicer. Centrifugal juicers spin at a high rpm and this tends to oxidize the juice. Masticating juicers rotate at much lower rpms and this lessens or eliminates the chance of oxidation. The result is a more nutritious enzyme rich juice.

Lambsquarters Juice:

Lambsquarters is a common, garden variety weed that is rich in minerals and mild in flavour. It is also known as pitseed goosefoot. You can find lambsquarters growing on the roadside, in fields, or among plants in your garden and even your lawn. They are everywhere vegetation grows. Be careful when choosing lambsquarters. You must pick them from areas that are free of vehicular pollution, pesticides, or soil that is contaminated with hazardous waste. Your own lawn is also a good place to find lambsquarter as long as you haven''t sprayed it with weed killer.

Lambsquarters is an annual plant, so the best time to harvest them is in early spring and late summer. They can be eaten raw or as a steamed vegetable and of course you can juice it, using a masticating juicer, like any other leafy green. Due to its deep roots which pulls trace element up from deep within the earth, It is a more potent source of vitamins, minerals, trace elements and enzymes than other plants with shorter roots. It can be used as a substitute in recipes that call for spinach.

You can juice it in combination with other leafy greens, edible weeds, sprouts and vegetables.

When harvesting lambsquarters, choose fresh, green leaves that are in uncontaminated areas and soil. One pound of lambsquarters will yield four to six ounces of juice.

The following conditions respond well to lambsquarters juice:

  • Anemia
  • Broken bones
  • Eye disorders
  • Fatigue
  • Hair loss
  • Impotence
  • Liver disorders
  • Kidney disorders
  • Pregnancy and delivery
  • Thyroid gland regulation
  • Weight loss

Lettuce Juice:

When choosing lettuce for juicing, the best varieties are the dark green types such as romaine, butterhead or bibb. The red, looseleaf and black-seeded varieties are also good choices. "While all lettuces contain antioxidants and vitamin K, romaine and looseleaf lettuce contain five to six times the vitamin C and five to ten times the vitamin A of iceberg. romaine and butterhead lettuce are good sources of folate. Lettuce naturally absorbs and concentrates lithium" (Source: Wikipedia).

Deep green lettuce is also an excellent source of calcium, chlorophyll, iron, magnesium, potassium, and silicon. By drinking lettuce juice, you will add shine, thickness and health to the hair and skin. It also has a mild opiate, which relaxes you and induces sleep. Lettuce has numerous health benefits beside those mentioned here, so eat and juice it on a regular basis.

Since lettuce juice is strong tasting undiluted; it is best when mixed with other green, sprout, and vegetable juices.

When shopping for lettuce choose fresh, heavy heads with dark green outer leaves. One pound of lettuce will yield eight ounces of juice. Heavier varieties will yield more juice than the drier looser-leafed varieties which yields less juice.

The following conditions respond well to lettuce juice:

  • Anemia
  • Constipation
  • Hair loss
  • Insomnia
  • Liver disorders
  • Nervous disorders
  • Weight loss

Parsley Juice:

Parsley juice is an excellent source of chlorophyll, iron, vitamin K, vitamin A, calcium, magnesium, potassium, folic acid, vitamin B complex, zinc, phosphorus and vitamin C. However, (as cited on Wikipedia), "Parsley should not be consumed in excess by pregnant women. It is safe in normal food quantities, but large amounts can have uterotonic effects."

The vitamin A in parsley is important for good eyesight. Parsley juice is helpful in cleansing the liver, kidney and urinary tract due its high concentration of chlorophyll, vitamins and minerals. This potent little vegetable is loaded with antioxidants, which protects our bodies from harmful molecules called free radicals.

Parsley juice is quite concentrated so it is best when mixed it with other green or vegetable juices. Mix one ounce of parsley with seven ounces of another juice or blend of juices.

When shopping for parsley choose fresh, deep green leaves. Three inch bunch of parsley will yield one to two ounces of juice.

The following conditions respond well to parsley juice:

  • Anemia
  • Arthritis
  • Bladder disorders
  • Cancer
  • Circulatory weakness
  • Eye disorders
  • Female endocrine imbalance
  • Heart disease
  • Kidney disorders
  • Liver disorders
  • Prostate disorders
  • Skin disorders
  • Urinary tract infection
  • Weight loss

Parsnip Juice:

Parsnip is a cream-coloured root vegetable that is related to the carrot. The parsnip resembles the carrot but it is cream-coloured and taste just as sweet as the carrot. However, parsnips are a more abundant source of vitamins and minerals than its cousin, the carrot. Like carrots the sweetness of the parsnip adds to the flavour of other juices. The vitamins and minerals in the parsnip helps to nourish the skin, nail and hair (vitamin C, chlorine, phosphorous, potassium, silicon, and sulfur).

Unlike carrot juice, parsnip juice has strong flavour so it is best when mixed with other vegetable or fruit juice.

When shopping for parsnip choose large firm roots. One pound of parsnip will yield four to six ounces of juice.

The following conditions respond well to parsnip juice:

  • Acne
  • Arthritis
  • Asthma
  • Eye disorders
  • Hay fever
  • Liver disorders
  • Bladder problems
  • Bone problems
  • Cancer
  • Cataracts
  • Diabetes
  • Pregnancy and delivery
  • Skin disorders
  • Ulcers
  • Weakness (digestive and muscular)

Purslane Juice:

Purslane, (considered as a common garden weed in North America) grows abundantly, especially during warm weather, in many regions of the world. Characterized by its low, vine-like growth and gelatinous texture, the leaves have a sharp and slightly salty taste. You can eat the stems, leaves and flower buds. Purslane is highly concentrated in vitamins minerals and omega 3 fatty acids. This quote from Wikipedia states:

"Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. Simopoulos states that Purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land-based vegetable sources. EPA is an Omega-3 fatty acid found mostly in fish, some algae, and flax seeds. It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.

100 Grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A. A half-cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones. However, note that many common vegetables, such as spinach, also can contain high concentrations of oxalates."

Drinking purslane juice stimulates the heart and circulation and cleanses the system. As a vegetable you can eat as much you like but as a juice, you should modify your intake.

Purslane is not sold in grocery stores, however you can harvest it from fields and lawns. When gathering purslane, be sure to choose plants that are growing away from high traffic roads or contaminated areas. Pick them early in the morning, before the sun drives the liquids into the roots. You can also grow your own plants by purchasing seeds from plant shops. Purslane is a hardy plant and is very easy to cultivate. You may also be able to purchase live plants from plant shops.

One pound of purslane will yield two to four ounces of juice.

The following conditions respond well to purslane juice:

  • Acne
  • Anemia
  • Bladder disorders
  • Bone disorders
  • Circulatory weakness
  • Constipation
  • Eye disorders
  • Heart disease
  • Liver disorders
  • Skin disorders
  • Weight loss

Radish Juice:

Radishes and radish sprouts are an excellent source of ascorbic acid, potassium, and folic acid. "They are also a good source of vitamin B6, riboflavin, magnesium, copper and calcium." Because of its pungent flavour, radishes and radish sprouts are best when combined with other vegetable juices. Used moderately, radish juice cleanses and soothes the entire body, especially the the mucous membranes located in the nasal sinuses and along the gastrointestinal tract.

A handful of radishes or radish sprouts per glass of juice is all you all you need to reap the benefits.

When shopping for radishes choose red fresh looking roots and radish sprouts with green crisp leaves.

One pound of radish or radish sprouts will yield two to four ounces of juice.

The following conditions respond well to radish and radish sprout juice:

  • Asthma
  • Eczema
  • Lung disorders
  • Skin problems
  • Sinus disorders
  • Thyroid disorders
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