By Dr. Mercola, Edited for HijamaHerbs by Amin Shah
More people die from chronic disease today than all other causes combined. According to the World Health Organization (WHO), 36 million people die every year from degenerative conditions, and 100 million are driven into poverty by healthcare costs alone.
Juicing expert Jason Vale recruited eight people who collectively suffered from 22 different chronic diseases and put them on a juice-only diet for 28 days (plus exercise) in order to explore juicing’s potential benefits for reversing chronic disease. And then he filmed their experience. The results are presented below.
Super-Juicing for 28 Days Cured Diabetes and Chronic Pain
It was not an easy journey as several experienced detoxification reactions, food cravings, and for some, a temporary increase in symptoms as their bodies began to purge toxins they’d been accumulating for years. But those reactions were relatively short-lived, and they felt immensely better on the other side—better than they’d felt in years.
The documentary “Super Juice Me” chronicles Jason Vale’s 28-day “super-juicing” experiment. The health improvements seen by those eight are nothing short of astounding.
Every participant felt energized and lost weight, and most reported a drastic reduction in their symptoms—as well as in the number of medications they used. One man went from 52 prescription pills per day to two pills per day. Another had his diabetes completely resolve.
One woman went from years of chronic pain to being completely pain free, and others suffering from asthma, colitis, and sleep apnea enjoyed a profound reduction in symptoms.
To see the full documentary “Super Juice Me’, click:
The movie shows an extreme example of juicing, but it can be incorporated into your life to any degree you choose—as an occasional cleanse or as the start of every morning.
Benefits of Juicing
There are several reasons to consider incorporating vegetable juicing into your health plan:
a) Juicing helps you absorb all the nutrients from your vegetables. This is important because most people have impaired digestion as a result of making less-than-optimal food choices over many years, which limits your body’s ability to absorb all of the nutrients in whole, raw vegetables. Juicing helps “pre-digest” them, so that you won’t lose any of this valuable nutrition.
b) Juicing makes it easier to consume a large quantity of vegetables. Virtually every health authority recommends that you get six to eight servings of vegetables and fruits per day, but very few actually get that. Juicing virtually guarantees you’ll reach your daily target.
c) You can add a wider variety of vegetables to your diet. Many people eat the same vegetables every day, which violates the principle of regular food rotation and increases your chance of developing an allergy to certain foods. Juicing expands the number of different phytochemicals you receive, as each vegetable offers unique benefits. Juicing also allows you to consume vegetables that you may not normally enjoy eating whole.
d) Boosts your immune system. Raw juice supercharges your immune system with concentrated phytochemicals and biophotonic light energy, which can revitalize your body. The nutrients in fresh juice also feed your body’s good bacteria and help suppress potentially pathogenic ones.
e) Increases your energy. When your blood is flooded with nutrients and your body’s pH is optimized, you’ll feel energized. Since juice is absorbed and utilized by your body very rapidly, juicers report feeling an almost instantaneous “kick” of energy.
f) Supports your brain. In the Kame Project, people who consumed juice more than three times per week were 76 percent less likely to develop Alzheimer’s disease than those who consumed juice less than once a week.
g) Provides structured water. Vegetable juice is one of the purest sources of water and actually qualifies as water. Vegetable water is structured water (living water), which is different from regular water—H3O2 rather than H2O. Water from vegetables is the best quality water you can drink!
Your juices should consist mostly of green vegetables, with minimal fruits so its sugar (fructose) content will be low. You can add in an apple, kiwi, or a handful of berries to give your juice flavor, but the bulk of it should come from organic green veggies—spinach, celery, kale, Swiss chard, etc. Unfortunately, green juice has a stigma for tasting bad, and many people avoid it simply because of its color. But green juice actually has a very pleasant flavor, and it’s easy to “tweak” it to taste even better.
If you’re new to juicing, you can start with more mild-tasting veggies, like celery and cucumbers. From there you can work your way up to red leaf lettuce, romaine, spinach, and escarole, along with parsley and cilantro. Kale, collard, dandelion, mustard, and other greens can be bitter, so you’ll want to start slowly and add just a few leaves at a time.
Some of the most nutrient-dense veggies are the strongest tasting, but don’t avoid them—just use a lesser quantity in your juice until your taste buds acclimate.