10 interesting facts about juices (how to properly drink fruit and vegetable juices)

2020-08-26 12.50.58
1. Dietary juice therapy is recommended for people who are prone to diseases and not for sick people (especially not in the acute phase of the disease). Such people need treatment with traditional and proven medicine. The principle of juice therapy is the structural renewal and regeneration of cells, tissues and organs (of the whole organism), including intellectual and spiritual regeneration.
2. Juices are used in treatment when the healing properties of fruits and vegetables need to be quickly digested. In the case of some diseases, it is not necessary to use cellulose from vegetables and fruits, but medicinal compounds soluble in water.
3. Juices create pleasure. This is significant in the treatment and prevention of disease. The International Scientific Association for Satisfaction Research says that the feeling of satisfaction can act as a vaccine against disease. Improves the activity of the human immune system.
4. Juices have a beneficial effect on the digestive system, relieve kidney function, clean the mucous membranes of the digestive organs and clean the skin, clear the airways, and activate the endocrine glands.
5. Freshly squeezed juices should be drunk as soon as they are squeezed from fruits and vegetables. It is recommended to start with pure juices in order to determine the taste of juices and the needs of patients.
6. You should start with orange, lemon and grapefruit juices because these juices suit many people. Lemon juice can be diluted with water or honey. Pure juices from grapes, pears, apples, nuts (apricots, cherries, cherries, plums, peaches and nectarines) are pure. Pure vegetable juices are carrot, celery and tomato juices. The lack of fruit acids in the juice is compensated by adding rhubarb and lemon.
7. The addition of pure juices can be radish, onion and garlic with the addition of various spices. Such additives are needed with cucumber, pumpkin, melon and leafy vegetable juices (lettuce, parsley, spinach, nettle, fennel, celery) and cabbage. These additives can be used in root fruit juices.
8. Rhubarb and lemon juice should be added to berry juices. Mixtures of sweet and sour fruits can be made. Sweet juices can be added to the juice of frozen partridge berries (1:10 or 1: 5). Additives are especially needed for leafy vegetable juices that have a fresh taste. These juices are usually diluted with root vegetable juices (1: 2) with amlo juice of rhubarb, lemon, onion and wild herbs (pomegranate, nettle and the like).
9. For example, you can add radish juice to root vegetable juices (carrots) and tomato juice. Especially useful are combinations of carrots and apples, celery and root vegetables, apples and tomatoes, pineapple and celery, oranges and radishes and the like. It is recommended to combine cucumber, tomato, pumpkin and melon juices with apple or radish juice. No other juices should be added to the stone fruit juices.
10. Combinations of triple juices can be made. Then the two basic juices are mixed with the juice of lemon, rhubarb, onion and green vegetables. Juice therapy should be done under medical supervision.

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