One of the most important movements of the earlier 20th century was that of the importance of LIVE FOODS . Man is the only animal that eats the majority of his food cooked. This is not the way we evolved over the millennia. Our birthright is one based on eating mostly raw foods. Raw fruits and vegetable juices actually have a therapeutic effect. The therapeutic and healing value of raw fruits and vegetable juices was first used effectively at the Bircher-Benner Sanitorium in Zurich, Switzerland.
American MD H.E. Kirschner studied there and brought their teachings about live food back to the United States. He quotes their teachings as follows: “The absorption and organization of sunlight, the essence of life, takes place almost exclusively within plants. The organs of the plant are, therefore, a kind of biological accumulation of light. They are the basis of what we call food, whence animal and human bodies derive their substance and energy. NUTRITIONAL ENERGY MAY THUS BE TERMED ORGANIZED SUNLIGHT ENERGY. Hence sunlight is the driving force of the cells of our body.” This is the MIRACLE OF PHOTOSYNTHESIS —- the capture and storage of the energy of the sun in plant carbohydrate structure via chlorophyll pigments present in the plant. Photosynthesis is the process used by plants to convert light energy into chemical energy. When we eat raw fruits and vegetables this life giving energy is released by digestion and absorption and is used by our bodies to maximize our life force and our health. Processed and overly cooked foods looses some or all of this life force before we eat them. Raw vegetable juices contain enzymes, minerals and vitamins in high doses. Their consumption is one of the best tools we have for maintaining and restoring health and optimal function.
Parts of our body, on a cellular level, are constantly aging and wearing out and must be rebuilt. Proper nutrition supplies energy not only to the brain and for daily activities but must also provide the building blocks to replace renew and rebuild throughout a lifetime. Juices deliver a concentrated and large volume of nutrients that far exceed the amount of fruits and vegetables you can eat in a day. Juices releases these nutrients from the plant cell and render them optimally available and easily assimilated. Vegetable juices are a concentrated and easily absorbed source of all vitamins and minerals such as calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, silicon, manganese, copper and iodine, as well as numerous other trace minerals. Some of the most nutritious vegetables to juice are beets, carrots, celery, cucumbers, lettuce, parsley, tomatoes, watercress, apples, coconuts, grapes, grapefruit, lemon, lime, oranges, pomegranates, cabbage, squash, dandelion, endive, kale, onions, pea pods, radishes, turnips, potatoes, bell peppers, strawberries, and all wild berries.
Stay away from juicing spinach, rhubarb, and chard as they tend to be high in oxalic acid which can contribute to kidney stones. ALL JUICED VEGETABLES SHOULD BE ORGANICALLY GROWN as the juicing process will concentrate any pesticides or herbicides as well as the desired vitamins, minerals and enzymes. Drinking vegetable juices is a great contributor to maintaining an ALKALINE CONDITION in the body as vegetables are the most alkalinizing of all foods.
Tip: kelp is a great source of 25 minerals and numerous trace minerals, indispensable to health and vitality. Using ground kelp in and on foods is an excellent way to supplement mineral intake.