Are you having your Beetroot juice, Carrot juice and Green juice!!
All over the world people are juicing vegetables and fruit.
With an investment of few hundred dollars, and a little patience, most people can set up their own juice bar and benefit from Carrot juice, Beetroot juice or any Green juice.
It's relatively easy to make fresh juice a regular part of your daily diet.
Recently, the National Cancer Institute has begun campaigning to get people to -
EAT MORE VEGETABLES AND FRUIT.
Specifically, they recommended eating five servings of fruit and three servings of vegetables daily, their reasoning was that a diet high in vegetables and fruit will go a long way in preventing or curing a wide range of ailments and diseases.
Breast cancer, cancer of the colon, esophagus, stomach, lungs, ovaries, and rectum - most ailments these days, it seems, researchers somewhere
are searching for chemicals in plants that will prevent them, or offer a cure.
Phytochemicals, or plant chemicals, are the cutting edge of nutritional research, and they hold the keys to preventing some of our worst diseases,
such as heart disease and cancer, as well as some common ailments such as asthma, arthritis, and allergies.
In some ways, this is not really news.
For many years, studies that compare diseases and diet in large populations have already been bearing out the value of a diet high in vegetables and
fruit. These, done in Africa, China, the Mediterranean, Russia, and elsewhere show that in cultures where the diet consists of vegetables and fruit, high in carbohydrates and fiber, a number of diseases that afflict North Americans simply don't exist.
For example, British researchers working in Africa during more than 30 years of study, didn't find a single case of such common ailments as
diverticulitis, hernia, colon cancer, or prostate cancer. Differences in diet is the only reason that they could attribute to the lack of these diseases to.
There are the questions that led researchers at the department of agriculture, the National Cancer Institute, and elsewhere, to search for substances in foods that could provide protection against disease. In the process, they have found a remarkable number.
The phytochemicals being discovered are changing the way we think about food, in particular fruits and vegetables.
For example, broccoli contains a substance that may prevent - even cure - breast cancer.
Also, a large number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing substances.
There is a long list, such as: bok choy, carrots, collards, kale, kohlrabi, broccoli, Brussel sprouts, cabbage, cauliflower, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are a few vegetables that appear to have cancer-preventing phytochemicals.
The problem is that most of us don't eat enough vegetables and fruits to reap the benefits they offer.
Although the National Cancer institute recommends five servings of vegetables and three of fruits each day, the truth is:
The average American eats only one and a half servings of vegetables, and, on most days no fruit
Chlorophyll, a substance found exclusively in plants, has a structure similar to hemoglobin, the substance in blood that is responsible for transporting oxygen. In the 1940s, research discovered that consuming chlorophyll enhanced the body's ability to produce hemoglobin, which improved the efficiency of oxygen transport. Since the 1940s, there has however, been little research into the value of chlorophyll.
Vegetable and fruit juices are good source of the more traditional nutrients.
Carrot juice for example contains large quantities of vitamin A, in the form of beta carotene. Many green juices are a good source of vitamin E.
Many of the fruit juices contain essential minerals like iron, sodium, iodine, copper, potassium,and magnesium, which are bound by the plant in a form that is easily assimilated during digestion.
Also, because juicing removes the fiber, most nutrients are available to the body in larger quantities than if the whole vegetable or fruit was eaten.
Because when you eat a raw carrot, many of the nutrients are trapped in the fiber, you are only able to assimilate approximately 1% of the available beta carotene. Making carrot juice or beetroot juice removes the fiber and nearly 100% of the beta carotene and other nutrients can be assimilated.
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