norman w. walker. fresh vegetable and fruit juices

5/26/2018 Norman W. Walker. Fresh Vegetable and Fruit Juices

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VEGETABa n d FRUIT

Sfflkfingin your body?at

I I ORIGINS

JU ICESYN.W.W A L K E R , .SciWH AT' S MI S S I NG I N YOUR BODY?


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VEGETABLEand RUIT

what's missing in your body?Formerly t i t l ed Raw Vegetable Juices

The lack or deficiency of certain elements, suchas vital organic minerals and salts, and consequently of Vitamins, from our customary diet isthe primary cause of nearly every sickness anddisease.How can we most readily furnish our bodywith the elements needed?

N. W. WALKERDoctor of Science

Compiled under the direction of and endorsed byR. D. POPE, M.D.


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1970byDr. Norman W. WalkerPublished Annually Since 1936

Formerly titled: Raw Vegetable Juices

Revised 1978 and retitledFresh Vegetable and Fruit Juices

ISBN: 0-89019-06704

All rights reserved including the rightto reproduce this book or portions

thereof in any form

In publishing this book,itis not Dr.Walker'sorthe Publisher'sintenttodiagnoseorprescribe,butonlytoinform the reader.

Dr. Walker recommends the reader contactaprofessional doctorspecializinginthe appropriate subject.

PO BOX12260 PRESCOTTAZ86304-2260520) 445-5567


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F O R E W O R DI wish to acknowledge my indebtedness to Norman

W. Walker, D.Sc. for his untiring co-operation in thepreparation of this book.

Dr. Walker has placed at my disposal , without reservation, the results of his experience, experiments andanalyses which have made possible the compilation andpublication, for the first time in history, of a fairlycomplete guide of the Therapeutic uses of our morecommon, every-day vegetables when these are taken inthe form of fresh, raw juices.

It is hoped that this will prove to be not only a usefuland handy reference guide for all the members of myprofession, but will also be of considerable help to thosewho wish to derive the utmost benefit from the naturalfoods which God created for the nourishment of Man.

R. D. Pope, M.D.


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C O N T E N T S

F r e s h V e g e t a b l e a n d F r u i t J u i c e s 1-17W h a t ' s M i s s i n g ? 3W h y n o t e a t t h e v e g e t a b l e s ? 6C o o k e d f o o d s 8M y f ir st ca r r o t j u i c e 9J u i c e s n o t c o n c e n t r a t e d f o o d s 1 0P r o t e c t i o n a g a i n s t p e s t i c i d e s 1 3H o w m u c h j u i c e c a n b e t a k e n s a f e l y ? 1 4

V e g e t a b l e J u i c e s - U s e s a n d B e n e f i t s 17-61M o r e T o p i c s o f V i t a l In t e r e s t 61 -7 6

C o l d s 6 1E n d o c r i n e G l a n d s 6 3V i n e g a r 6 3M i l k 6 7N a t u r a l c h i l d b i r t h 6 9D o j u i c e s h e l p b o n e s ? 7 2T h i n g s t o b e a r in m i n d 7 4

V e g e t a b l e s a n d F r u i t J u i c e s -T h e i r T h e r a p e u t i c U s e s 7 7 - 7 9L i s t o f F o r m u l a s 7 9 - 8 1

S p e c i a l : V e g e t a b l e V a l u e C h a r t 8 2 - 8 3F r u i t V a l u e C h a r t 8 4 - 8 5

A i l m e n t s a n d F o r m u l a s 8 6 - 1 1 5I n d e x 1 1 7 - 1 1 8

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You don't need to relate your health to your age For more than100 years, Norman W. Walker, Ph.D., proved through research thatwell-being and long life can go hand-in-hand. Modem day nutritionistsand medical researchers are just now discoverinq the truths which Dr.Walker has known and,expounded throughout the twentieth century.Dr. Walker himself was living proof that a longer, healthier life may beachieved through proper diet, mental soundness, and intelligent bodycare. Every year we read about a new fad diet, a "cure-all" drug, a foodsupplement, or a revolutionary exercise program that will save our lives.The Dr. Walker program is unique in that it doesn't use the promotionalwords, "miracle, fad, or revolutionary" ....it doesn't need themDr. Walker's contributions to our living longer, healthier lives beganbefore the turn of the century in London, where as a young man hebecame seriously ill from over-work. Unable to accept the idea of illhealth or a sick body, Dr. Walker cured himself. Since that time, hespent the balance of his life searching man's ability to extend life andachieve freedom from disease.In 1910, Dr. Walker established the Norwalk Laboratory ofNutritional Chemistry and Scientific Research in New York, and thusbegan his important contributions to a longer, more active form of living.Among his great contributions.was the discovery of the theraputic,value of fresh vegetable juices, and in 1930 the development of theTriturator J uicer.

We believe Dr. Walker was one of the world's leading nutritionist;his unique contributions are all available to you through his books.

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Dr. W alker ope ns up a wonderful world of kno wledge in th isbook. He shares w isdom tha t i s s imple to und erstand and w ithwhich we can all profit.The extensive benefits of fresh fruits and vegetables and thejuice s derived from them is l iterally am azing. Wha t one w illlearn in this book could easily be considered a gift to thequ ality o f lifeitselfI w ould encou rage any one to read, to learn, to grow, an d t he nto sh are w ith othe rs so tha t they too can live a longer,healthier, and more active l ife.W e w ere, a fter all , crea ted to l ive a vibra nt l ifeCarolyn HoffmanEditor

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what's missing in your body?Fresh Vegetable an d Fruit Ju ices

The human body is inextr icably dependent on the qual i ty of foodand no less i t s ' co m pa t ib i l i ty wi th the nee ds of the body. Pe ople haveawakened to th i s rea l i za t ion , bu t on ly in the pas t two cen tu r ies .Gradua l ly , m ore and mo re l igh t wa s shed on the mys te r ious wo rk ing sof the human ana tomy and the manner in which the body u t i l i zes them i n e ra l s an d V i t am i n s co m p o s i n g s u ch fo od .

Th e resul ts obtained in helping the bod y recove r from near ly everyd i s tu rban ce o r a i lm ent , have been a lm os t phe nom ena l the Wor ld over,part icu larly in the area of Juic eT he rap y. Today, any perso n not fam il iarwith the nutri t ional and recuperat ive value of fresh vegetable and frui tju ic es is woefu l ly un in form ed .

Sinc e the turn of the 20th Ce ntury , fresh veg etable and fru it ju ic eshave co m e in to the i r own . Th ei r va lue i s now def in i te ly recogn ized bythe wel l - in fo rmed , inc lud ing p rofess iona l s as wel l as l aymen . Therea son for the efficacy of suc h ju ic es l ies in the fact that , by sep ara t ingthe mine ral ele m en ts and the dist i l led w ate r in the food from the fibers ,th is l iquid food is d iges ted in a mat ter of minutes . The diges t iveprocesses requ i red to separa te the minera l e lements f rom the f ibers ,on the o ther hand, involve labor and t ime - actual ly hours - to beexpe nded by the d iges t ive o rg an s . Th ese p roce sses o f d iges t ing wh olevegetables and fru i ts use up much energy, and the means wi th whichto nourish such energy is der ived from the food. A port ion of the"s ol id " food eaten is thus d ive r ted from i ts nut r i t ion al goal to be usedas fuel to generate this energy.

Th is answers the f requen t ly asked ques t ion : Why no t ea t thevege tab les and f ru it s W H O L E , ins tead o f m akin g ju ic es? Actua l ly ,there i s no nourishment in the f ibers , however , f ibers serve a veryuseful and much needed purpose. Fibers act as an in tes t inal broom.Af te r hav ing t rave led th rough the s tom ach , the duod en um and 25 fee tof smal l in tes t ine, these f iber par t ic les reach the colon in the form ofm icros cop ic ce l lu lose . T he co lon s ti ll con s iders the ce l lu lose as f iberan d use s it as such. W ithout f iber , the Col on , and the bod y as a wh ole ,canno t be main ta ined in a hea l thy cond i t ion .

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I t i s thus imperat ive tha t throughout each day of l i fe , a wel lba lanc ed d ie t shou ld con ta in as the main cou r se , a sa lad com po sed o fa v a ri e ty o f v eg e t ab l e s - RA W V E G E T A B L E S To g u i d e y o u in th ese lec t ion and pre para t ion of such sa la ds , I hav e wr i t ten the book T heV e g e t a r i a n G U I D E T O D I E T & S A L A D S ( o r D I E T & S A L A DS U G G E S T I O N S in o l d er e d it io n s .)

In r esponse to innumerab le r eques t s fo r in fo rmat ion r egard ingthe mine ra l con ten ts of food, we have ad de d an A pp en dix to th is N ewEd i t ion . Th i s con ta ins an ana lys i s o f our mos t f ami l i a r and com m onlyused foods.

I must emphasize the fac t tha t i t i s v i r tua l ly impossib le to grow,even o rgan ica lly , the PE R F E C T produc t from A N Y se ed . T he r easonfor this is that the re are m an y factors involved in the gro w ing o f plan tswhich vary , somet imes radica l ly , f rom one p lo t of ground to another .

A l s o , there are today, m an y var iet ies of alm os t eve ry kind o f foo d.For example , he re a re some o f the va r i e t i e s o f ca r ro t s ava i l ab le :Impera to r , Chan tenay , Danver s and Oxhear t , each hav ing a s l igh t lydi f ferent minera l composi t ion f rom the o thers , but not enough to takethem out of the car ro t ca tegory . T his is a l so t rue wi th o the r ve getab les .We are obl iged to use any analy t ica l informat ion about food as agenera l gu ide . Th i s i s because o f the va r i ab le cond i t ions o f so i l ,c l imate , loca t ion and method wi th which the p lan t ing i s done .

A var ie ty of veg etables in our food co m bin at io ns assu res ou r bod yof obta in ing a l l the v i tamins and minera ls i t has need of .

O rgan ical ly grow n food, i f ob ta ina ble , is no rm al ly of su per io rqual i ty , un for tu na tely it is al l too often un ob tain ab le. I t w ou ld be amistake to become a fanat ic about the qual i ty of food we are obl igedto pu rch ase a t m ark ets . To thos e wh ose aw aren ess on th is subjec t runtoo deeply , i t would seem to me that perhaps i t would be wise tom ov e to the co un try w he re you can grow yo ur ow n food. I t is pr im ari lywi th th i s though t in mind tha t I w ro te the book BA CK TO TH E L A N DFor Sel f -Preservat ion .

Genera l ly speaking, i f you are not ab le to buy exact ly the foodyou want , then as long as i t is necessary to do so, take the best of whatIS avai lable.

Just be sure that you pick the f reshest and best qual i ty you see,and th is appl ies to whether you are buying your vegetables for Saladsor mak ing your Ju ices .

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W H A T ' S M I S S I N G IN Y O U R B O D Y ?I kn ow that i f I d o not drink a suffic ient qu an t i ty o f fresh-raw

veg etable ju ic es , then as l ike ly as not , m y full qu ota of no ur i s hm en t -E N Z Y M E S is m i ss ing f rom my body .

How about you?You, and you a lone a re responsible for the resul t of how you

no ur i sh y ou r body . Th e LIF E in yo ur food i s wh at co un ts .Your bod y is com po sed of b i ll ions o f m ic rosco pic ce l ls .Your very

e x i s t e nc e de pe nds on t he m . T he y ne e d nou r i s hm e n t , l i ve , a c t i veno ur i shm ent . It de pen ds on yo u , and on you a lone , wh e the r t he foodyou ea t resul t s in nut r i t ion or malnut r i t ion

E N Z Y M E SThe basic key to the eff icacy of nourishing your body is the l i fewh ich is presen t in yo ur food an d of tho se in tangible e lem en ts , kn ow na s e nz ym e s .

In other w ord s , the e lement w hich enab les the bod y to be n our i shedand l ive , tha t e lement which i s h idden wi thin the seeds of p lants andin the sprout ing and growth of p lants i s a l i fe pr inc iple known ase n z y m e s .E n z y m e s h a v e b e e n d e s c r i b e d a s c o m p l e x s u b s t a n c e s wh i c henable us to digest food and to absorb i t into our blood. I t has a lsobe e n c l a i m e d t ha t E nz ym e s d iges t cancers . In order to perform suchc la ss if i ed o pe ra t ions , En zym es would requ i re a bod y of so m e k ind , aphysica l or mater ia l organism. This they do not have , any more thane lec t r ic i ty wi th i t s mul t i tude of phases , such as vol tage , amperage ,wat tage , e tc . , does not have subs tance , but i t ac t iva tes subs tances ofwhich i t i s not an in tegra l par t . Thus enzymes a re not "subs tances ."En zym es a re an in tang ib le mag ne t i c Cosm ic Ene rgy o f L ife Princ iple(not a sub stan ce) wh ich is int imately involved in the act ion and act ivi tyof every a tom in the hu m an bod y, in veg e ta t ion , and in every form oflife.

Once we ge t th i s c lear ly in to our consc iousness , we wi l l knowdef ini te ly wh y ou r food sh ou ld be in te l l igent ly and prope r ly se lec ted,and why i t should be raw, uncooked and unprocessed .

W e c a nno t ha ve l i f e a nd de a t h a t t he s a m e t i m e , e i t he r i nconnec t ion wi th our body, or wi th vege tables , f rui t s , nuts and seeds .Where there i s l i fe , there a re enzymes .

En zy m es a re sens it ive to t emp era ture s abov e 118F . A bov e 120Fe nz ym e s be c o m e s lugg i s h , j u s t a s t he hum a n bod y be c o m e s l a ngu id

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and re laxed in a hot ba th . At 130F the l i fe of enzymes i s ext inc t .They are dead.

W i th in seed s , en zy m es a re in a do rm an t s t a t e , and und e r p ro pe rcondi t ions wi l l remain in a s ta te of suspended animat ion for hundredsand thousands of yea rs .

As a mat te r of fac t , ca rcasses of prehis tor ic animals found in theno r th ern m os t region s of the ear th , in Siber ia and oth er g lac ia l reg ionswhere they were ins tant ly f rozen by ca tac lysmic ice format ions some50,000 yea rs ago , have been found to con ta in enzymes in abundance ,wh ich bec am e ac tive w hen the fle sh was thawed to bo dy t em pera ture .T h u s , e nz ym e s c a n be p r e s e rve d a t a ny de s i r e d l ow t e m pe ra t u r ewi thout loss .

L i fe a s LIFE cannot be exp la ined , so we desc r ibe enzymes a s aCosmic Ene rgy Pr inc ip l e o r v ibra t ion which promotes a chemica lac t ion or ch an ge in a to m s and m olec u le s , cau s ing a reac t ion , w i thoutc ha ng i ng , de s t roy i ng o r u s i ng up t he e nz ym e s t he m s e l ve s i n t heprocess .

In o the r words , enzymes a re ca t a lys t s and a s such they p r o m o t eac t ion or change wi thout a l t e r ing or changing the i r own s t a tus .

Wi th th i s br ie f explana t ion, you a re be t te r able to apprec ia te theva lue , reason, logic and in te l l igence of choosing the food wi th whichyou intend to nourish your body, not only food in the raw sta te , butalso food used and prepared so that i t wi l l nourish the cel ls and t issuesof your body in the most speedy and e ff ic ient manner poss ible .

The grea t Law of Li fe i s replenishment . I f we do not ea t , we die .Just as surely, i f we do not eat the kind of food which wil l nourish thebody cons t ruc t ive ly , we not only die premature ly but we suffe r a longthe way.

O ur bod y ne eds to be supp l i ed da ily w i th the sam e e l em ent s wi thw hich it i s co m po sed . Du e thou ght , a t t en t ion and cons ide ra t ion tothe other two par t s of our be ing, namely our mind and spi r i t , providesour tota l l i fe with complete heal th.

We can ea t the f ines t and most cons t ruc t ive food in c rea t ion, butthi s wi l l not prevent the di s integra t ion of the body i f resentments ,fear , worry , f rus t ra t ion and nega t ive s ta tes of mind are permi t ted toobsess us .

H eal th is the ind ispu tab le foun da t ion for the sat isfact io n of l i fe .Ev e ry th ing of do m es t i c j oy or occu pa t iona l su ccess mus t be bu i l t

o f body wholesomeness and v i t a l i t y .Nut r i t ion must be vi ta l ororganic. Sa l t s and m ine ra l m a t t e r m us t

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be vi ta l ly organic in order tha t they may be ass imi la ted by the humanbo dy for the reb ui ld ing and rege nera t ion o f the bo dy ce l l s and t i ssues .

T h e rays of the sun send bi l l ions of a tom s into plant l i fe , act ivat ingthe enzymes and by th i s fo rce they change inorgan ic e l ement s i n toorganic or l i fe -conta ining e lements for food.

Thanks to Sc ien t i f i c Resea rch , we a re now ab le to ana lyze andkn ow exac t ly the e l em ent s which foods ca r ry , and to ha rm on ize th emin the body according to i t s needs .

O ur body i s m a d e up o f m a n y a t om i c e l e m e n t s . T h e p r i nc ipa lones a re :

O xy ge n C a l c i um Sod i um C h l o r i neC a r b o n P h o s p h o r u s M a g n e s i u m F l u o r in eH yd rog en Pota ss iu m I ron S i l i conNi t roge n Su l ph u r Iod i ne M a ng a ne s eExcept for acc idents , a l l the repa i r and regenera t ion of our body

m us t com e f rom wi th in . Th e body i s ou t o f ba l anc e wh en the b loo ds t ream, ce l l s , t i ssues , organs , g lands and the res t of the body do notcon ta in these e lem en ts in pro per prop or t ion or a re def ic ient . T he resul ti s a con di t ion tha t is ju s t p la in p ois on ou s . I t i s ca l led toxe m ia .

In order to rega in and mainta in the proper ba lance of hea l th , mostof the food we ea t must conta in l ive , v i ta l , organic e lements . Thesee lements a re found in f resh-raw vegetables , f rui t s , nuts and seeds .

O xy ge n i s on e of the mo st essen t ia l e lem en ts . A s soo n as food iscooked, i t s oxygen i s los t . The enzymes a re des t royed a t 130F, andmost of the vi ta l force needed for nour i shment i s d i ss ipa ted.

The fac t t ha t fo r gene ra t ions , mi l l i ons upon mi l l i ons o f peoplehave l ived and a re l iv ing, who have ra re ly i f ever ea ten anything butcooked foods , does not prove tha t the i r be ing a l ive i s the resul t ofea t in g coo ke d foo ds . A s a m at te r of fac t, they a re in a s ta te of de cad en tex i s t ence which i s conf i rmed by the tox ic condi t ion of t he i r bod ie s .E l se , why the ove rc rowding of i nadequa te hosp i t a l f ac i l i t i e s? Whythe mi l l i ons upon mi l l i ons o f pounds of pa ink i l l e r s so ld annua l ly?Why such a h igh ra t e o f i nc idence of hea r t t rouble , d i abe te s , cance r ,e m phys e m a , p r e m a t u re s e n i l i t y a nd p r e m a t u re de a t h s ?Our Crea tor deve loped the human body wi th an inhe ren t co lossa lamount o f t o l e rance . When we ea t any th ing tha t i s "no t good" for usor t ha t is i nco m pa t ib l e w i th our nu t r i t iona l r equ i rem ent s and ba l an ce ,w e suf fe r. W e a re warn ed and p un i shed by pa in o r by c ra m ps , l ead ingeventua l ly to di sease and perhaps to any one or more of the inf ini tenu m be r o f a i lm ent s which a ff lic t hum ani ty .

*For more com ple te and instrueiive detaiIsr ega rdi n g t h ese e lemen t s , r ea d DI E T & S A L A D S U G G E S T I O N S ,by N.W. Walker, D.Sc, Ph.D.. Published by Norwalk Press .

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S u c h p u n i s h m e n t m a y n o t m a n i f e s t i m m e d i a t e l y , n o r beimm edia te ly apparen t , bu t bec ause o f the body ' s m i racu lous to le rancewe wi l l be kep t wa i t ing fo r days , pe rhaps months o r maybe year s ,before the lon g-ran ge retr ibut ion ca l led for by N atu re for the infract ionof her laws, ca tches up wi th us .

Once we d i scover the Na tu ra l means to r ega in and to main ta inour Heal th a t a h igh ra te of v ibra t ion , we exper ience the b l i ss whichresul t s f rom put t ing tha t d iscovery in to dai ly pract ice . I t seems bothst range and p i t i fu l tha t so many people wi l l not consider the mat ter ,bu t wi l l de l ibe ra te ly con t inue in to inev i t ab le toxemic decadence .Menta l and in tes t ina l for t i tude coupled wi th a l i t t le s tudy could helpthem avoid premature and of ten painful d is in tegra t ion .

W H Y N O T EA T T H E V E G E T A B L E S ?Without the knowledge of the pr incip les involved in the use of

f resh- raw ve geta ble and f ru it ju ic es , on e w ou ld natura l ly ask: "W hynot eat the w h o l e vegetable and f ru i t ins tead of ext rac t ing the ju iceand d i sca rd ing the f ibe r s?"

The answer i s s imple : so l id food requi res many hours of d igest iveact iv i ty before i t s nour ishment i s f ina l ly avai lable to the ce l l s andt i ssues of the body. Whi le the f ibers in so l id food have v i r tua l ly non o u r i sh i n g v a l u e , t h ey d o ac t a s an i n t e s t i n a l b r o o m d u r i n g t h eper is ta l t ic ac t iv i ty of the in tes t ine s , hence the ne ed to ea t raw foo ds inadd i t ion to dr in kin g ju ic es . Ho we ver , the rem ova l of the f ibers in theex t r ac t ion o f the ju ic es , enab les ju ice s to be ve ry qu ick ly d iges ted andass imi la ted , somet imes in a mat t e r o f minu tes , wi th a min imum ofef for t and exer t ion on the par t of the d igest ive system.For example , i t i s we l l -known tha t ce le ry because o f i t s h ighsodium chlor ide content i s our best food to counteract the ef fec ts ofext reme heat . To ea t the ce lery would involve so much t ime in thepro ces s o f d iges t ion tha t one m ay r ead ily be ov erco m e by the in tenseheat before the benef ic ia l e f fec ts of ce lery can be obta ined . On theoth er hand, by dr in kin g a g las s or a p in t of f resh- raw cele ry ju ic e , weget quick resul t s . This has of ten made the s izz l ing Ar izona deser theat qui te bearable for me.

W h o l e v eg e t ab l e s an d f r u i t s a r e co m p o sed o f a co n s i d e r ab l equant i ty of f ibers . With in the in ters t ices of these f ibers are enclosedthe a toms and molecu les which a re the essen t i a l nu t r i t iona l e l ementsw e need . It is these a tom s and m olecu les and the i r respec t ive en zy m es

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in the f resh- raw ju ices which a id the speedy nour ishment of the ce l lsand t i s sues , g lands , organs and every par t of our body.

The f ibers of vegetables and f ru i ts are a lso valuable . When thefood we eat is raw, uncooked and unprocessed, these f ibers act as anin tes t ina l broom. When food is cooked, the in tense heat des t roys i t slife. I t s f ibers , having los t the i r magnet ism through the heat , be ingl i f e les s , dead , ac t in the na tu re o f a mop swabb ing th rough theintes t in es , al l too of ten leaving a co atin g on the w alls o f the in tes t ine s .In the course o f t ime th i s coa t ing accumula tes , pu t re f ies and causesT o x e m i a . T h e C o l o n t h e n b e c o m e s s l u g g i s h a n d d i s t o r t e d a n dcons t ipa t ion , co l i t i s , d iver t icu los is and o ther d is turbances resu l t .

T he ju ic es ex t rac te d f rom f resh-raw veg etable s and f ru i ts are themeans by which we can furn ish a l l the ce l ls and t i s sues of the bodywith the e lem ents and the nutr i tional enz ym es they need in the m an ne rthey can be mos t readi ly d iges ted and ass imi la ted .

N ot ic e tha t I sa id nutr i t ional e nz ym es . Th is appl ies to the en zy m esin ou r food . T he ce l l s an d t i s su es o f ou r bo dy h ave th e i r o w ncor respond ing enzymes which as s i s t and coopera te in the work o fd iges t ing and ass imi la t ing our food. In addi t ion , the compos i t ion ofevery a tom and molecu le in ou r body has a superabundan t supp ly o fenzymes . The oxygen i s co l lec ted by enzyme ac t ion and then by theblood.

For example , the a i r we b rea the i s t aken in to our lungs as ac o m b in a t i o n o f a p p r o x ima te ly 2 0 % O x y g e n a n d 8 0 % N i tr o g e n . Th eair we expel f rom our lungs , i s main ly carbonic ac id and carbond iox ide . What happens to the N i t rogen?

This i s wha t happens when we b rea the . Two main c las ses o fenzymes in our lungs come in to ac t ion the moment a i r reaches thet iny bun ch-o f-grap es- l ike in ter ior of ou r lung s , kno wn as a lveol i . O nese t o f enzymes , known as Oxidase , s epara te the Oxygen whi le theother se t of enzymes , known as Ni t rase , separa te the Ni t rogen f romthe a i r. Th e Ox yg en is co l lec ted , by en zy m e act io n , by the b lood andcircula tes i t th rough the body, whi le the Ni t rogen, by the ac t ion of" t ra nsp or ta t ion " en zy m es , pass es in to the bod y for pro te in gene ra t ion .

O u r e n t i r e s y s t e m i s c o m p o s e d o f i n n u me r a b l e e n z y m e s . Th e s eenzymes a re found th roughou t the mouth , s tomach and in tes t ines .M o r e t h a n a d o z e n o f t h e m a r e i n v o lv e d in t h e d ig e s t i o n a n dass im ila t ion of ou r food. Th ey work in conju nct ion wi th the e nz ym esthat are a lso found in the a toms and molecules conta ined in the fooditself.

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C O O K E D F O O D SA s a rule i t wi l l do no great h arm to occ asion al ly eat a li tt le c oo ke d

food, but never fr ied food provided that a suffic ient quant i ty of rawfood is a l so ea ten . We are now l iv ing in the A tom ic A ge , and to s lowourse lves down by ea t ing much cooked food c rea t e s a phys i ca l andm enta l conf l ic t wi thin us wh ich i s a han dica p block ing the s t rea m l ineof our ex i s t ence .

Th e ju ice s ext rac ted f rom fresh-raw fruit s an d veg e tables formthe means of furnishing a l l the ce l l s in the body wi th the e lementsthey need, in the m an n er in wh ich they can b e m ost readi ly assim ilated.

We mus t bea r i n mind tha t whi l e i t i s t rue tha t cooked andprocessed foods sus ta in l i fe , never the less tha t does not mean tha tthey have the power to regenera te the a toms which furnish the l i feforce to our body. On the cont ra ry , progress ive degenera t ion of thece l l s and t i s sues fo l lows the con t inuous consumpt ion of cooked andprocessed foods .

There is not a drug in the world that wi l l supply the blood st reamwith anything in a way in which the body can use i t for permanentrepa i r or regenera t ion.

One can eat four or f ive big meals a day, and yet the body may bes ta rved through the lack of the vi ta l e lements in the food and thed i s tu rbance of t he enzyme ba lance .

Frui t ju ices a re the c leansers of the human sys tem, but the f rui tshould be r ipe . An apple a day wi l l keep the doc tor away, i f we a l soea t p lenty of o ther raw food. But f rui t s , wi th only three or fourexcep t ions , should neve r be ea t en dur ing the same mea l i n whichs ta rches and sugars a re inc luded. Frui t s in suff ic ient var ie ty wi l lfurnish the body wi th a l l the carbohydra tes and sugar tha t i t needs .

Ve getable ju ice s a re the bui lde rs an d reg ene ra tor s of the body.T he y c on t a i n a l l t he a m i no a c i d s , m i ne ra l s , s a l t s , e nz ym e s , a ndvi tam ins need ed by the hum an bod y, prov ided tha t they a re used f resh,raw, and w i thou t p re se rv a t ives , and tha t t hey have been prop e r lyext rac ted f rom the vege tables .

Like all the most valuable things in l ife, the vital part of vegetables tha t wh ich co nta ins the grea tes t conc en t ra ted v a lue is the m ostdi f ficult to reach , be ing hidd en w i thin the f ibers . H en ce , the need fora thorough mast ica t ion of a l l raw vege tables .

In the f inal an aly sis , raw food is the no ur ish m en t inten ded forhu m an b e ing s . Ho wever , not eve ryo ne i s able to ch an ge the l i fe longhabi t of ea t ing foods most ly or to ta l ly cooked and devi ta l ized, and in

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the i r p lace ea t only raw foods . Such a sudden change may causedis turbances which the individua l may not be able to unders tand, butw h i c h , n e v e r t h e l e s s , m a y b e e n t i r e l y b e n e f i c i a l . U n d e r t h e s ec i rcumstances , i t i s wi se to consu l t someone who i s expe r i enced inthe react ions which may resul t from such a change. After a l l , i t doesrequi re cons iderable menta l as wel l as in tes t ina l for t i tude to makethis ch an g e an d to stay with i t, but w e hav e found that it pay s to do so .

In a ny e ve n t , f r e s h - r a w ve g e t a b l e j u i c e s a r e ne c e s s a ry a s asupplement to every die t , even when no spec ia l d ie t i s fo l lowed andthe individua l ea t s anything and everything he pleases .

When a p romiscuous unregula t ed food reg imen i s fo l lowed orindu lged in , such ju ic es a re of v i ta l imp orta nc e be cau se they wi l lfurnish the bo dy the live e le m en ts and v i tam ins defic ien t in the co ok edand processed foods .

On the other hand, an ent i re ly raw food regimen, wi thout theinc lus ion of a suff ic ient quant i ty and var ie ty of f resh-raw juices i sequal ly defic ient . The reason for this defic iency l ies in the fact that asurpr i s ingly la rge percentage of the a toms making up the nour i shmentin the raw foods is ut i l ized as fuel for energy by the digest ive organsin their pro ces ses of dig est in g and assim ilat ing the food, which usu al lyrequ i res as long as 3 , 4 , or 5 ho ur s a f te r ev ery m eal . Suc h a to m s,whi l e fu rn i sh ing some nour i shment t o t he body , a re mos t ly used upa s f u e l , l e a v i n g o n l y t h e s m a l l e r p e r c e n t a g e a v a i l a b l e f o r t h eregenera t ion of the ce l l s and t i ssues .

Ho wev er , w he n w e dr ink raw ve getab le ju ic es , the s itua t ion isent i re ly di f fe rent , as these a re diges ted and ass imi la ted wi thin 10 to15 minutes a f te r we dr ink them and they a re used a lmost ent i re ly inthe nou r i shm ent an d regene ra t ion of the ce ll s and t i s sues , g l an ds andorgans of the body. In this case the resul t i s obvious, as the ent i repro cess o f d iges t ion and a ss imi l a tion i s com ple t ed w i th a m ax im umdegree of speed and e ff ic iency, and wi th a minimum of e f for t on thepar t of the diges t ive sys tem.

T h e im portan t th ing i s to dr ink y ou r ju ice s f resh da i ly , i r respec t iveof the m an ne r or pro cess by which they have been ext rac ted. Natura l ly ,the mo re com ple te ly the ju ic e i s ext rac ted, the m or e e f f ic ient ly it w i l lwork in the body.

M Y F IR S T C A R R O T J U I C EMy f i r s t expe r iment s were made by gra t ing ca r ro t s on any th ing

tha t would reduce them to a pulp , then squeez ing the pulp in a c loth ,

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to ge t the ju i ce . Afte r d i sco ve r ing the m irac le of us ing tha t ju ice sos imply m ad e , I t r ied m ak ing the ca r ro t s i n to pu lp by o the r m ean sunt i l I cou ld m ak e a la rger am ou nt o f ju ice for m yse l f in less t im e andw i th less e f fort . I soo n disco vere d tha t thes e ju ic es fe rm en ted an dspoi led unless used immedia te ly , the t ime e lement be ing the fac tor .

E v e n t u a l l y I d i s c ov e re d a m e a ns t o t r i t u r a t e (pu l ve r i z e ) t hevegetables in to a pulp near ly as f ine as apple but te r . This spl i t openthe in te rs t ices of the ce l l s of the f ibers , l ibera t ing the a toms andm ole cu les . Th en, by squ eez in g the pulp in a hyd raul ic press , I obta ine da v i r t ua l l y c o m pl e t e e x t r a c t i on o f t he j u i c e , a nd i ts qua l i t y w a su n s u r p a s s e d .

Na tura l ly th i s i s an expens ive p i ece of equ ipment . However , donot cons ider the pr ice involved, but ra ther the i nve s tm e nt in heal ththat pays for itself

Th e cen t r ifuga l t yp e of j u i ce r w hich cam e on the m arke t so m eyea rs ag o , has been impro ved o ve r the yea rs and the re a re som e ve rysa t i s fac tory mode l s on the marke t . These have the i r p l ace in t heextract ion of uices, in that they are sui table for t ravel and also for usein sma l l ap a r tm en t s w here spac e i s l imi t ed . T he ju i ce s m ad e wi th th i stype of equ ipment have been used wi th bene f i t by many people . Weneed to dr ink ju ices da i ly , i r respec t ive of how they a re ext rac ted.Ho wev er , the bes t qua l i ty of ju ic e i s the chea pe s t in the lon g run andthe most e f fec t ive in nour i shing the body.

A ny f resh -raw ju ic e i s be t te r than n o ju ice a t a l l .T he ju i c e ex t rac t ed by the cen t ri fuga l m e tho d sho uld be used

imm edia te ly , becau se un less the ext rac t ion of the ju ice f rom the f ibersis a s com ple t e a s it is hu m anly and m echa nica l ly poss ib l e t o ach ieve ,ox idat io n an d heat from fric tion w il l tend to spo i l the ju ic e in a sho rtt ime .

In my ex pe r im en ts , I have found tha t the toxic sprays a re re ta inedin the f ibers o f ve ge table s and a re not pre sen t in the f iber- f ree ju ice s .

J U I C E S A R E N O T C O N C E N T R A T E D F O O DOur Crea tor gave us food bo th a s nour i shment and a s medic ine .

I t i s only na tura l , therefore , to use our food wi th both these goa ls inview.

It i s fool i sh to say tha t ju ic es a re a co nc en t ra te d food. N oth ingcould be fa r ther f rom the t ruth . A concent ra ted food i s a productwhich has been dehydra t ed , f rom which i t s wa te r con ten t has beendissip ated. Juices on the other hand are very l iquid food, mos t ly o rgan icwa te r o f t he f ines t qua l i t y wi th the nour i sh ing a toms and molecu le s

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i n compara t ive ly mic roscopic vo lume . I t i s t he mic roscopic vo lumefor which the ce l l s and t i ssues of the body are s ta rved

In the ext rac t ion of "co m p le te " ju ice s , it i s essent ia l tha t the f ibersbe proper ly t r i tura ted (pulver ized) in order tha t the vi ta l e lementsmay be re leased in to the l iquid .

It has been d em on st ra te d by the research of th i s autho r , on e of thepioneers in the reduc t ion of raw vegetables in to the i r l iquid form,tha t the f ibers mu st be prop er ly t ri tura ted (pu lve r ized ) . Th e ju ice m ustthen be expresse d f rom the resul tant pu lp by a hyd raul ic or equiv a lentpress ure . Othe rw ise , t he v i t amins , t he enzy m es , and the en t i re v o lu m eof vi ta l e lements of the vegetables are not l ikely to be found in thej u i c e .

Ho we ver , w hen ex t rac ted, the raw veg etable ju ice s a re readi lyand qu ick ly a ss imi l a t ed by the hu m an b ody . Beca use the ju i c es a reorg anic or live food, they reg en era te the ent i re bod y wi th surp r i s ing lyrapid resul t s .

Under no c i rcumstances cons ide r t ha t f re sh- raw vege tab le j u i cesare a concent ra ted food or medic ine when they a re in the i r na tura ls ta te . As a mat te r of fac t , they a re among the leas t concent ra ted, andye t t he mos t nour i sh ing of our foods .To d i spe l such nonsense about t he concent ra t ed qua l i t y o f t heseju i ce s , j us t cons ide r how m uc h m ore conc ent ra t ed than the ju i ce s a rethe fol lowing i tems used as food: soy bean and soy bean f lour a re8 7 0 % mo re con cent ra t ed than ca r ro t j u i c e and 9 4 0 % more than ce l e ryj u i c e . Popc o rn i s 2 1 00 % m ore c onc e n t r a t e d t ha n c a r ro t j u i c e a nd2 3 0 0 % m o r e t h a n c e l e r y j u i c e . W h i t e s u g a r is 4 2 0 0 % m o r ec onc e n t r a t e d t ha n c a r ro t j u i c e a nd 46 0 0 % m ore t ha n c e l e ry j u i c e .When we rea l i ze how co lossa l t he concent ra t ion of t hese i t emsused as food co m pa red to ju ice s i s , w e ge t an inkl ing of the un der ly ingcause of the ac idi ty genera ted in the body as a resul t of ea t ing soyproduc t s , popcorn , suga r , and the l i ke .

I f a more convinc ing fac t i s needed to di spe l the fa l se asser t iontha t bec aus e of "conce nt ra t ion " (o r any o the r reaso n) t hese ju i ce s a reda ng e ro us , com par e ca r ro t j u i ce to f re sh , und i lu t ed cow 's mi lk . Wefind tha t in the i r na tura l chemica l composi t ion the water content ofthes e tw o pro du cts i s a lm ost ident ica l in vo lu m e. T h e re la tive na tu ra lwa te r con ten t i s t he bas i s upon which the concent ra t ion of a p roduc ti s es tabl i shed.

O f cou rse , t o co m pa re co w 's mi lk in any w ay to ca r ro t j u i ce i sde c i de d l y pa ra do x i c a l . C o w ' s m i l k is p roba b l y t he m os t m uc ou s -

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forming food used by human beings. The casein content of cow'smilk is exceedingly high being about 300% more than is contained inmother's milk. (Casein is a milk by-product used as one of the mosttenacious adhesive glues for gluing wood together). This is one of thereasons for the mucous conditions experienced by both children andadults who grew up drinking quantities of such milk. Colds, runnynoses, tonsil, adenoid and bronchial troubles are common results ofmucous, whereas carrot juice is one of the greatest aids in theelimination of mucous.

This prodigious generation of mucus in the body as a result ofdrinking such quantities of cow's milk is not limited to youngstersbut is found just as much in adults, where the effects are likely to befar more disastrous because, as people grow older their resiliency iscorrespondingly lower than in the younger generation.

When milk is needed, there is one kind of milk that is compatiblewith human digestion from infancy to senility, Raw Goat's milk.

Raw Goat's milk is not mucus forming. If a mucous conditiondevelops after drinking it, it will usually be due to an excessiveprevious use of starches and sugars, not to the Goat's milk. This milkmust be used RAW, and it must not be heated above 1 18F , norpasteurized.

For infants there is no better milk than mother's milk. Raw Goat'smilk is the next best. Some fresh-raw carrot juice may be added to itwith benefit. In fact, Raw Goat's milk can be added to any fresh-rawvegetable juice satisfactorily. We will have more to say about milklater.

We must always bear in mind that in the use of fresh-raw vegetableand fruit juice the quality of the juice has a distinct bearing on theresults obtained.

When the ju ice is incompletely extracted from the vegetable orfruit, they are in the form of vital organic water and as such are stillbeneficial, but their effective power is proportionately diminisheddue to the absence of the vitamins and enzymes which are left behindin the fiber and the pulp.

The various members and organs of the human body, as well asevery part comprising them, are composed of microscopic cellscontaining the various elements already listed. These cells areconstantly being used up in the normal course of human existenceand must be constantly rebuilt. The food required for this purposemust be vital, organic food and must contain an ample supply of the

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vi ta l , o rganic minera ls and sa l ts needed for the ef f ic ien t upkeep ofthe sys tem.

A die t con s is t ing w hol ly or m ain ly of dev i ta l ized foods inevi tab lyresu l t s in the b reak ing down o f these ce l l s , c rea t ing a cond i t ion o fs ickness o r d i sease .To avoid suc h a co nd i t ion , it is ne ce ssa ry to furn ish the bod y wi than abu nd an ce o f v i ta l e lem en ts in i ts nu t r i t ion . W hen the b rea k in gdown of these ce l ls i s tak ing or has taken p lace , then the natura l wayto r e tu rn to no rmal wou ld be to tho rough ly c leanse the sys tem ands ta r t a p roces s o f r econs t ruc t ion by means o f r aw vege tab le ju ices .

I t has been p roved beyond doub t tha t supp lemen t ing our mea lswi th raw veg etable and f ru it ju ic es i s the quic kes t and m os t pe rm an en tway to r ep len i sh the body w i th the e le m en ts it l acks . T he fo l lowingwil l be found usefu l as a guide in the use of proper ly ex t rac ted ju ice .

H O W W E P R O T E C T O U R S E L V E SA G A I N S T P E S T I C I D E S A N D S P R A Y S

IN T H I S P O I S O N E D W O R L DThere is a l i t t le -known fac t regard ing the ef fec t of pes t ic ides on

our vegetables and f ru i ts , which should be g iven much publ ic i ty inth e s e t ime s .We have been ab le to de te rm ine tha t pes t i c ides and sp rays m ay be

in jur ious in the co nsu m ptio n o f veg etable s an d f ru i ts , it is the F IB E R So f s u c h f o o d s t h a t c o l l e c t t h e s e t o x in s . Th e e n z y me s , a t o ms a n dmolecu les a re a l l e rg ic to them.

T he fol low ing wil l be found useful as a gu ide in th e use of prope rlyex t rac ted ju ic e . F ru i t s and veg e tab le s g ro w n in dev i ta l i zed so i l, o rimproper composting and fer t i l izat ion wil l be deficient in vi tal factors .

The lack of nutr ien ts in the food wi l l cor respond in propor t ion tothe def ic iency of nutr ien ts in the so i l .

Fu r the rm ore , und er the ve ry bes t soi l con d i t ion s the use o f sp raysand p est icid es wil l ente r into the plants an d roots but wil l be com plete lyabs orb ed by the f ibers o f the p lant s and ro ots . T he p lants wi l l co nt in ueto grow and thr ive not because of these toxins , but in sp i te of them.W h y ? B e c a u s e t h e e n z y me s , a t o ms a n d mo le c u l e s w i l l c o n t i n u e t ocar ry on the i r wo rk wi tho ut in ter rup t ion in sp i te of the poiso n sa tura tedf ibers .

Th e ques t ion a r i s es : Ho w to ge t the en zy m es , a tom s and m olecu lesf rom our vegetables wi thout us ing the poisoned f ibers? Af ter a l l theseenz ym es , a tom s and mo lecu le s a re the nour i sh ing e lem en ts we requ i re .The f ibe r s have v i r tua l ly no nour i sh ing va lue .

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The answer i s s imple : When vege tables a re correc t ly t r i tura ted(pu lver ize d ) the ce l l s of the f ibers a re spl it open an d the se e lem en tsreleased. I t i s important to note that these e lements are as a l lergic totox ins as oi l i s to water . Th ere fo re they wil l regain th eir V irgin V irtueby not mixing wi th the t r i tura ted (pulver ized) f ibers .

By squeez ing th i s t r i t u ra t ed (pu lve r i zed) pu lp th rough prope rs t ra in ing m a te r i a l, t he en zy m es , a to m s and m olecu le s in t he ju i c esare ext rac ted f rom the f ibers and the toxins wi th which they a resa tura ted.

The re fore , we have found our answer on how to avo id be ingaffl ic ted by the pol lut ion which has infested food products throughoutour Na t ion .

However, our use of the e lectr ic t r i turator (which is a device thatpu lve rize s) and h yd raul ic pr ess do es not rule ou t the use of centr i fugalm ac hi ne s . W hi le it i s reco gn ized tha t by centr i fuga l ac t ion w e cann otex t rac t ALL of t he enzymes , a toms and molecu le s , neve r the l e ss , t heuse of a f i l ter in the centr i fugal extractor prevents the f ibers fromm ixin g wi th the ext rac ted ju ice . W e can th us obta in a ju ice wh ich isf ree f rom the po ison -sa tu ra ted f ibers .

The appl iance known as a Liquef ie r or Blender i s not prac t ica lfor the extract ion of u i c e s . I t s ac t ion m ere ly cu ts up the veg e tables asfine as desired, but the pulp is st i l l present in i ts entirety.

We use blenders in our ki tchen to make dress ings , desser t s , e tc . ,for which purpose they a re admirably sui ted.

In our choice of vege tables and other foods , we shop a t whatevermarke t or supermarke t has the f reshes t and bes t qua l i ty vege tablesand other foods , and a t the Heal th Food Stores . We a lways shop forqual i ty. There is no subst i tute for qual i ty a t any price , and i f the costis higher, i t i s both safer and more economical in the long run.

Fur thermore , not only has the vibra t ions of our food been ra i sedto i ts ' highest nutr i t ional point , but our Blessings have been mult ipl iedbeyond wha t we th ink we dese rve . We pass t hem on to you .

H O W M U C H J U I C E C A N B E T A K E N S A F E L Y ?Jus t as m uch as on e can dr ink comfor tably wi tho ut forc ing oneself.As a genera l ru le , one pint da i ly i s the leas t tha t wi l l show anypercept ible resul t s , and preferably f rom two to e ight p ints or more .W e m ust b ear in mind tha t the mo re ju ic e we dr ink the qu ick er theresul t s .

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W he n ju ice s w ere fi rs t pro m ulg a ted f rom the lec ture pla t form , itwa s sugg es ted tha t they be taken in smal l do ses .T his wa s un dou btedlydue to the fac t tha t there wasn ' t any machine on the marke t a t thet im e wi th wh ich ju ice s cou ld be mad e in reaso nab le qua nt i t i es . Tom ak e even a cupful of ju ic e a t a t im e wi th a han d ju ice r was di f ficulta n d l a b o r i o u s . H a d la r g e r q u a n t i t i e s o f j u i c e b e e n a d v o c a t e d ,undoubted ly the re would have been l i t t l e marke t fo r hand ju i ce rsbe cau se of the labor involved in usin g the m . Today, w e f ind the e lectr icTr i tura tor and Hydraul ic Press the most e f f ic ient .

There a re cer ta in def ini te pr inc iples involved. Fi rs t , in re leas ingthe mine ra l and chemica l e l ement s , v i t amins and hormones f rom thet iny m icros cop ic cel ls of the f ibers o f veg etables and fruits , and se cond ,in col lec t in g them an d sep ara t in g them and the ju ic e f rom the f iber .

H and ju ice rs only par t ly c rush the f ibers and be cau se they can no tt r i turate (pulverize) , i t i s not possible to extract a l l the vi ta l e lementsf rom the vege tab le s . T r i tu ra t ion ( pu lve r i z a t ion ) is a fund am enta lpr inc ipa l in the rec lamat ion of these vi ta l e lements .

H ow bei t , cent r i fuga l and othe r such m ac hin es a re jus t as usefulwhen the suprem e qua l i ty of the ju ic es is not of para m ou nt imp ortan ce .Fur the rmore , such machines do no t i nvo lve the l a rge inves tment o fm on ey requ i red for a Tr i tura tor and H yd raul ic Pres s .

T h e pr in c iple of the cent r i fuga l type of u ice r ext rac tor invo lves afas t ro ta t ing pla te wi th a sharp gra t ing surface a t the bot tom of thebask et in the m ac hin e. A s the rotat ion is ex trem ely fast , the pu lp w hichis gra ted on the bo t tom plate is f lung by cen tr i fugal force aga inst thes ides of the perfora ted bask e t and the ju ic e f rom the pulp i s thu ssepa ra t ed and co l l ec t ed th rough a spout .O f c o u r s e , it i s u n d e r s t a n d a b l e t h a t it is p h y s i c a l l y a n dm ech anica l ly imp ossible to extract a ll of the ju ice by centr ifugal act ion ,but the ju ic e so ob ta ined i s gen era l ly go od an d sho uld not be keptlong before drinking i t .

No twi ths t and ing the d i sadvan tages o f such m e tho ds of ex t rac tion ,there i s s ti ll m uc h ben ef i t der ived f rom dr in kin g such ju ic es . Th einhe rent na tural w ater in ju ic e s is af ter a l l , or ga nic w ater and as su chit has grea t va lue . Such v i tam ins and m inera l e lem ents as a re col lec tedin suc h ju ic e a re very ben ef ic ia l .

When we speak of water , the f i rs t thought i s qui te na tura l ly oftha t which comes f rom the fauce t or f rom the spr ing, or even ra inwater . Few people s top to wonder i f , or even to real ize that , there isv i t a l o rga n i c a s we l l a s i no rga n i c wa t e r . Na t u re ha s fu rn i s he d

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vegeta t ion as the labora tory in which to conver t the inorganic waterof ra in and s t ream into l i fe -conta ining a toms of v i ta l organic water .Not only is the water from the faucet inorganic , i t i s a lso, because ofthe a toms tha t compose i t a re minera l e lements , ent i re ly devoid ofthe l i fe pr inc iple . Near ly a l l c i t i es contamina te the water supply wi thinorganic chlorine and other chem icals , m ak ing it t ruly unfit for hu m anor anim al co ns um pt io n. T he wa ter in the r ivers and s t ream s and f romthe spring is a lso inorganic as is ra in water .

T he only sou rce f rom w hic h vi ta l org an ic water i s der ived i svege ta t ion our vege tables and f rui t s and par t icula r ly the ju icesm ad e from the m . Such ju ice s , how ever , m ust be raw to re ta in the i rvi ta l organic qua l i ty and must not be cooked, processed, canned, orpas teur ized.

W hen ju i c es have been coo ked , p rocessed , canned , o r pas t eur i zeda l l of the enzymes a re des t royed and the a toms are then conver tedinto inorganic or dead a toms; th i s appl ies to the H 2 0 (water) as wel la s t o t he mine ra l and chemica l a toms compos ing such ju i ce .

To conv e r t vege tab le s in to li qu id o r sem i l iqu id m us h wi tho utel iminat ing the cel lulose is a lso of l i t t le value from the point of viewo fj u i c e s . Drinking ju ices not only enables the body to ass imi la te a l lof the vi ta l e lements in a swift and t imely manner, but i t does sowi thout burdening the diges t ive organs wi th the work enta i led by thepresence of t he pu lp-ce l lu lose .

D r ink ing ju i c es wh ich a re p rope r ly m ad e wi ll enab le the body toass im i la te them w i thin ten to f if teen m inu tes . W he re as , the p rese nceof pu lp in the so-c al led l iquid, or l ique fied, v eg eta ble s , or ju ic es s ti llconta ining the pulp , wi l l requi re hours to diges t .Fur the rmore , t o d r ink ju i ces f rom which the pu lp has no t beenext rac ted taxes the diges t ive organs more than ea t ing and proper lym a s t i c a t i ng t he r a w ve ge t a b l e s a nd f ru i t s t he m s e l ve s , a s p rope rinsa l iva t ion and tho rou gh m ast ica t io n i s essen t ia l to the co m ple tedige s t ion o f veg e tables w hen th e ce l lu lose f iber i s pre sen t . Th is is notusu al ly do ne i f the f ibers s t il l rem ain a pa rt of the m us h or l iquef iedveg etables ; w her eas , the ju i ce s from w hich the f iber has been rem ovedfu rn i s h , w i t ho u t in t e r f e r e nc e , e ve ry pa r t i c l e o f t he no u r i s hm e n tconta ined in the vege table for immedia te and quick ass imi la t ion bythe body.

V ege table ju ic e s wil l co nta in a l l of the vi ta l e le m en ts , that is tosay, a l l of the vi tamins and vi ta l organic minera l s and sa l t s conta inedin the v ege table , if the ju ice s a re proper ly m ad e by m ean s of a thoro ugh

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t r i tura t ion or gr i nd ing , w hich w i ll rip open th e f ibers in the v ege tableand reduce the ent i re vegetable to a pulp so f ine tha t i t can be spreadalmost l ike apple but ter . By p lac ing th is pulp in a f i l te r c lo th andsqueezing i t in a hydraul ic or s imi lar press which need not be anyl a r g e r t h a n c a n b e c o n v e n i e n t l y h a n d l e d o n a k i t c h e n t a b l e ex erc i s ing m an y ton s o f p re ss u re , w e then ge t a ju ic e w hic h , inco m pa r iso n w i th tha t m ad e ineff ic iently , i s as d i f ferent as cre am f rommilk .

A L F A L F AAL FA LFA is a pa r t i cu la r ly va luab le l egu m inou s he rb , no t on ly

r ich in the pr incipal m inera l and ch em ical e lem en ts in the con st i tu t ionof the hum an b ody, but it a l so has ma ny of the t race e lem en ts obta inedfrom deep in the soi l where the roots reach down 30 to 100 feet .

O f spe ci f ic va lu e , I w ou ld po in t out the r ich qual i ty , qua nt i ty andp r o p e r b a l a n c e o f C a l c i u m , M a g n e s i u m , P h o s p h o r u s , C h l o r i n e ,So diu m , Po tass iu m a nd Si l icon in Alfa l fa . T he se e lem en ts are a ll verymuch needed for the proper funct ion of the var ious organs in thebody.

W h i l e A l f a l f a i s w i d e l y u sed a s f o r a g e f o r l i v e s t o ck , it i snev er the le ss o f im m en se va lue , in the fo rm of ju ice u s ing on ly theleaves , when i t can be obta ined f resh . I t i s a l so known as Lucernegrass , wh i l e in Eng land i t i s known as Purp le Medic .

Because Alfa l fa adapts i t se l f to widely varying condi t ions of so i land c l imate , even thr iv ing on a lkal i so i l , there i s no excuse for notgrowing i t on one ' s home grounds, as i t i s usual ly d i f f icu l t to obta inwhen l iving in the ci ty.W he n we are un ab le to obta in f resh A lfa l fa , w e sprout Alfa l faseed s and ea t the sp rou t s wi th ou r m ea l s . Th ey s p rou t eas i ly and theyare ve ry bene f ic i a l .

A L F A L F A J U I C EV e g e t a t i o n m i r a c u l o u s l y t r a n s f o r m s a n d v i t a l i z e s i n a n i m a t e

substances in to l iv ing ce l l s and t i ssues .Cat t le ea t vegeta t ion , raw, for nour ishment . They take in to the i rsystem one l iv ing organism and conver t i t in to a s t i l l more complexl ive o rgan i sm.

Vegeta t ion , on the o ther hand, whether vegetable , f ru i t , p lant , org r a s s , takes inorganic e lements f rom the a i r , water , and ear th , andco nv er ts the m in to live org an ic e le m en ts . To be spec i f ic , in ord er for

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vegetat ion to f lourish, i t needs ni trogen and carbon from the air ;minera ls , minera l sa l ts , and more n i t rogen f rom the ear th in which i tgrows; and of course , oxygen and hydrogen f rom water .

The mos t v i ta l and potent fac tors in th is process of convers ionare the enzymes and the l i fe-g iv ing inf luence of the rays of the sunwhich genera te the ch lo rophy l l .

Th e chlorophyl l m olecule i s m ade up of a web of carbon , hydrog en,n i t rogen , and oxyge n a to m s a rou nd one s ing le a tom of m ag nes ium . Iti s in teres t ing to compare th is des ign wi th tha t of the hemoglobin ofou r red b lood co rpu scle s , wh ich has a s imi lar web of e lem ents g i rd l ingan a tom of i ron ins tead of the a tom of magnes ium.

We f ind in th i s ana logy one o f the s ec re t s o f the va lue o fc h l o r o p h y l l to t h e h u m a n s y s t e m . S t r ic t v e g e t a r i a n s w h o s e d i e te x c lu d e s g r a in s a n d s t a r c h e s b u t i n c lu d e s a n a b u n d a n c e o f f r e s hju i c e s w i th a g o o d p r o p o r t i o n o f t h e g r e e n j u i c e s a r e h e a l t h i e r ,l i v e l o n g e r , a n d a r e f r e e r f r o m d e g e n e r a t i v e a i lme n t s t h a n t h o s ew h o e a t mo s t l y c o o k e d f o o d s a n d l i t t l e o r n o r a w v e g e t a b l e s a n dj u i c e s . I t wou ld seem tha t we have he re f a i r ly conc lus ive ev idenceas to w h ic h d ie t r eg im en i s the co r re c t o r na tu ra l one fo r h ea l thyh u m a n b e i n g s .One of the r ichest chlorophyll foods we have is alfalfa . I t is afood that bui lds up both an imals and humans , a l l th ings cons idered ,in to a heal thy , v i ta l , and v igorous o ld age , and bui lds up a res is tanceto infec t ion tha t i s a lm os t ph en om en al .

T h e ju ic e of f resh alfalfa is too s tron g an d pote nt to be taken byitself. It is bes t taken w i th car ro t ju ic e , in w hich co m bin at io n theindiv idual b ene f i t s of each ju ic e are in ten s i f ied . It ha s bee n foundvery he lp fu l in m os t t rou b le s w i th the a r t e r i e s and d i s fu nc t io nsconnec ted wi th the hear t .

It i s gen era l ly co nc ed ed by those w ho hav e s tudied the ef fec ts ofgas in the in tes t ines tha t in a surpr is ingly large number of pa t ien tssuffer ing from heart t rouble, this con dit ion is cau sed not by any o rgan icdis func t ion of the hear t . R athe r it is cau sed f rom exc ess iv e gas in theco lon which p res s the wa l l s o f the co lon aga ins t o rgans connec tedwith the hear t . A few colonic i r r iga t ions or enemas as a ru le havefrequent ly re l ieved th is condi t ion .The hear t t rouble d isappeared unt i lthe nex t accumula t ion o f gas gave warn ing tha t the co lon , no t thehear t , need ed a tho roug h recon d i t ion ing .

Be s ides benef i t to b lood and hear t co nd i t ion s , ch lo roph yl l i s m os tuseful in the rel ief of respiratory trou bles an d disco m forts , par t icu lar ly

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in the s inu ses and in the lung s . M uc us i s the und er ly ing ca us e ofsinu s infect ion and pa ins , as it i s of bro nch ial and asth m atic c on di t io ns ,including hay fever.

S t r i c t ve ge t a r i a ns who e s c he w c ow ' s m i l k , f l ou r , g r a i n , a ndconcent ra ted sugar products , a re not a f f l ic ted wi th these t roubles ,par t icula r ly i f they were brought up f rom chi ldhood to shun and avoidthese foods . This is not by any m an n er or m ea n s fana t ica l . It i s jus tpla in co m m on sense and perfec tly na tura l , and proved beyond ques t ionor dou bt f rom exp e r i en ce .

Those who have adopted such a vege tar ian program la te r in l i fehave been ab le t o he lp ove rcome these condi t ions wi thout t he use o fsurge ry or d rugs .

A fter a l l , s inu s infect ion is the w ork of ou r de fen sive fr iend s, thege rm s , t r y i ng t o he l p u s by b r e a k i ng up m uc ous a c c um ul a t i ons s otha t these may be e l im ina ted f rom th e sys tem . Ins tead of he lp ing th emby c l eans ing the body of t he was t e ma t t e r by means of co lon ic s andenemas , a t t empt s a re made to "dry up" the mucus and " shr ink them e m bra ne s " w i t h a pp l i c a t i ons o f a d re na l i ne , e p i ne ph r i ne , o r o t he rdrugs . Even " su l fa" d rugs now known to be v i ru l en t and pe rn ic iousa re somet imes used wi thout rega rd , cons ide ra t ion , o r unde rs t and ingof the eventua l damage , in jury or danger resul t ing f rom the i r use .

The most in jur ious resul t s a re essent ia l ly deve loped when thew as te ma t t e r, con s i s t i ng pa r t icu l a r ly o f t hese d r ug s and of t he se w ageof the germ colonies , a re a l lowed to remain in the " infec ted" andadjacent par t s ins tead of be ing e l imina ted as quickly as poss ible .

We have in our body the most perfec t sys tems of e l imina t ion i fwe wi l l but ge t them into e f f ic ient working condi t ion.Our lungs must be f ree of foul a i r , tobacco smoke , e tc . ; our skinmust be ac t ive so tha t the pores may pour out the toxins carr ied thereby the lymph; t he k idneys mus t have f reedom of ac t ion wi thoutinte rfe rence f rom a lcohol and ur ic ac id products ; and our colon musthave wha tev e r i n te rna l was h in g it ne eds to remo ve the acc um ula t io nsof 30 , 40 , and 50 yea rs o r more .

That i s only par t of the program. The ce l l s and t i ssues of theent i re body must ge t l ive organic nour i shment . This means tha t forsome t ime a t l eas t , we should forego as much as poss ible a l l thosefoods whose vi ta l energy whose l i fe e lement has been des t royedby hea t or by process ing. We may be guided by the contents of myb o o k D I E T & S A L A D S U G G E S T I O N S , w h i c h h a s b r o u g h ti nnum e ra b l e c om m e nda t i ons f rom r e a de r s who ha ve be ne f i t e d by

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p u t t i n g i n to p r a c t i c e t h e v e r y s imp le r u l e s a n d me n u s c o n t a in e dthere in .

To car ro t an d a lfa lfa ju i ce , le t tuce ju ic e ma y be ad ded to en r ichthe com bina t ion wi th e lem en ts pa r ti cu la r ly nee ded by the roo t s o f thehair . Dr inking th is combinat ion dai ly , one p in t a day , may help thegrowth o f ha i r to a r emarkab le ex ten t .

A S P A R A G U S J U I C EA spa rag us conta ins an a lkalo id kno wn as A spara gine in a re la t ive ly

la rge am ou n t . (A lk a lo id s a re found in l iv ing p lan t s . Th ey con ta in theact ive l ife pr in cip le of the p lant , wi tho ut w hich it ca nn ot gro w or s taya l ive ) . It is com po sed o f the e lem en ts ca rbon , hyd rogen , n i t rogen ,a n d o x y g e n .

W hen asp ara gu s is coo ked o r canned , the va lue o f th i s a lka lo id islos t , as the hydrogen and oxygen are d iss ipated and the natura l sa l t sfo rmed by the combina t ion o f th i s a lka lo id w i th the o the r e lemen tsare v i r tua l ly los t or the i r va lue is des t royed.

In the form of ju ic e , asp ara gu s has bee n very ef fec tive ly used asa d iu re t i c , pa r t i cu la r ly w hen co m bin ed wi th so m e ca r ro t ju ic e , a s itmay prove to be uncomfor tably s t rong in i t s react ion on the k idneyswhen taken a lone .

I t i s a benef ic ia l ju ice in the case of k idney d is funct ions and inthe r egu la t ion o f gene ra l g land u la r t roub les . D iabe tes and ane m ia a rehelpe d by the use ofit in con junct io n wi th the ju ic es m ore speci f ica l lyou t l ined fo r these cond i t ions .

A s th is ju ic e help s the brea kin g up of oxa l ic ac id crys ta ls in thek i d n e y s a n d t h r o u g h o u t t h e m u s c u l a r s y s t e m , it i s g o o d f o rrheumat i sm, neur i t i s , e tc . Rheumat i sm resu l t s f rom the end p roduc to f the d iges t ion o f m ea t and mea t p rod uc t s , wh ich genera te exce s s ivea mo u n t s o f u r e a .

As the human sys tem canno t comple te ly d iges t and as s imi la teso -ca l l ed "comple te p ro te ins" , such as mea ts and mea t p roduc t s , theinges t ion of too much of these causes the greater par t of the ur ic ac idgenera ted the reby to be absorbed in to the musc les .The con t inuous use o f mea t p ro te in t axes the work ings o f thek idneys and o f o the r e l imina t ive o rgans , s t r a in ing them to the po in tw he re a prog ress ive ly sm al ler am ou nt of ur ic ac id is e l im inate d and acor respon d ing ly g rea te r am oun t i s abso rbed by the musc les . Th e r esu l tis pa in fu l ly know n as rhe um at i sm .

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This condi t ion i s a l so one of the under ly ing causes for prosta tegland t rou ble , in w hic h cas e th is ju ic e co m bin at io n , in add i t ion to thecar ro t , bee t , and cu cu m be r ju ic e has been he lp fu l .

B E E T J U I C ET hi s is on e of the m ost va lua ble ju ic es for he lp ing to bui ld u p the

red co rpu sc le s o f the b lood and tone up the b lood genera l ly . W om en ,par t icu lar ly , have been benef i ted by dr inking a t leas t one p in t of aco m bin at io n o f car ro t and beet ju ic e daily . T he pro po r t ion in th isco m bin at io n m ay vary f rom 3 to 8 ou nc es of beet ju ic e , us ing ro otsand tops , in one p in t o f the combined ju ices , ca r ro t and bee t .

Taken a lon e , beet ju ic e , in gre ate r qu ant i t ie s than a w ine gla ss a t at i m e , may cause a c l eans ing r eac t ion which may make one a l i t t l ed izzy or nauseated . This may be the resul t of i t s c leansing ef fec t onthe l iver and may, therefore , be uncomfor table . I t has been foundfrom e xp er ie nc e tha t it i s bes t to tak e less bee t ju ic e and m ore car ro tju ice in the beginning unt i l one can to lera te i t s benef ic ia l c leansingef fec t then to increa se the propo r t ion o f beet ju ic e gradual ly . O n e6 or 8-ou nce g lassfu l tw ice dai ly is usual ly con side red suf f ic ient .

F o r m en s t r u a l d i s t u r b a n ce s b ee t j u i ce h a s b ee n v e r y h e l p f u l,par t icu lar ly when, dur ing such per iods , i t has been used in smal lquant i t ies , not more than a wineglass a t a t ime (say , 2 or 3 ounces)two o r th ree t imes a day . Dur ing menopause th i s p rocedure has beenfound m uc h mo re pe r m ane n t ly he lpfu l than the deg ene ra t ive e f fec tso f d rugs o r syn the t i c hormones . Af te r a l l , any d rug o r inorgan icsyn the t i c chemica l p roduc t canno t poss ib ly have any more than atem po rar y ef fec t in g iv in g relief; the one who t akes such d rugs o rsyn the t i c ho rm on es i s the on e who may su f fe r even tua l ly wh en thebody and Natu re combine in a t t empts to e l imina te such inorgan icm ater ia l from th e sy ste m . A ny dru g that can be gu ara nte ed to re l ieveo r cu r e p e r m an en t l y an y s i ck co n d i t i o n o f t h e b o d y can a l so b eguaran teed to s t a r t some o ther and p robab ly more se r ious cond i t ionsome t ime later . I t is the one who takes the drug that suffers in thelong run , not those who adver t i se or adminis ter i t .

Af ter a l l i s sa id and done, Nature has furn ished us wi th natura lmeans through which we may seek heal th , energy, v igor , and v i ta l i ty .Sh e has also furnished us , in gre ater or lesser de gre es , w ith intel l igenc ew i t h w h i ch t o p u r su e o u r s ea r ch f o r k n o w l e d g e . I f w e u se o u rin te l l igence , Nature smi les on us . I f we do not use i t , she s tands bywi th in f in i te pa t i ence and com pass ion , won der in g why her han d iwo rkshould turn out so badly.

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While the actual content of iron in red beets is not high, i t is of aqual i ty that furnishes excel lent food for the red corpuscles of theblood. The grea tes t v i r tue of the chemica l e lements in the bee t i s thefac t tha t more than 50% is sodium, whi le the ca lc ium content i s onlyab ou t 5 % . Th is is a va luab le pro po r t ion for ma inta in ing the so lubi l i tyof ca lc ium, par t icula r ly when, as a resul t of ea t ing cooked foods ,inorganic ca lc ium has been permi t ted to accumula te in the sys temand has fo rmed depos i t s wi th in the b lood vesse l s , r e su l t i ng in atou gh en ing of the w al l s , as in the case of var ico se ve ins and har de nin gof the a r te r ies , or a th ickening of the blood, resul t ing in high bloodpressure and other forms of hear t t rouble .

The 20% potass ium conten t fu rn i shes the gene ra l nour i shmentfor a l l the phys iologica l func t ions of the body, whi le the 8% contentof chlor ine furn ishes a splend id org anic c lean ser of the liver, k idn eys ,and ga l l b ladder , a l so s t im ula t ing the ac t iv i ty of the lymp h thro ug ho utthe ent i re body.

T h e c o m b i n a t i o n o f c a r r o t a n d b e e t j u i c e f u r n i s h e s a g o o dpercen tage of ph osp ho rou s and sulphur on the one hand, and potass iumand other a lka l ine e lements on the other hand, which, toge ther wi ththe high content of Vi tamin A, comple tes what i s probably the bes tna tura l bu i lde r o f t he b lood ce l l s and pa r t i cu l a r ly the red b loodcorpusc l e s .

C A R R O T , B E E T A N D C O C O N U T J U I C EWith the addi t ion of some pure coconut mi lk ext rac ted f rom the

me at of the coco nut m ak ing a com bina t ion o f carrot , bee t , and coco nutjuice , a food i s obta ined which, in addi t ion to i t s proper t ies as anintens ive body bui lder , has even more potent qua l i t i es as a c leanserof the kidne ys and ga l l b ladder . I f prop er ly prepa red, th i s c om bin a t ionc o n t a i n s t h e a l k a l i n e e l e m e n t s p o t a s s i u m , s o d i u m , c a l c i u m ,m agne s ium , and i ron in abu ndan ce and the o the r e l ement s pho sph orus ,sulphur , s i l i con, and chlor ine in ample and correc t propor t ions .

C A R R O T , B E E T A N D C U C U M B E R J U I C EGal l s tones , k idney s tones , and grave l i n t he ga l l b l adde r andkidn eys a re the na tura l resu l t of the inabi l i ty of the bod y fun c t ions toe l im ina te from the sys tem the inorganic ca lc ium dep osi t s form ed af te rea t ing concent ra t ed s t a rches and suga rs .

The ga l l b ladder i s d i rec t ly connec ted wi th the l iver and wi th theblood s t ream by means of the bi le duc t and the hepa t ic duc t . Al l the

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food we ea t i s "broken down" in the diges t ive t rac t , and the e lementsi t contains are carr ied by the blood to the l iver for further processinga nd s e g re ga t i on . No c onc e n t r a t e d g r a i n o r f l ou r p roduc t c a n bec o m pl e t e l y u t i l iz e d fo r t he r e c on s t ru c t i o n o f c e l l s a nd t i s s u e s ,part icularly i fithas been devi ta l ized by hea t . I ts co m po ne nt e lem en ts ,however , mus t necessa r i ly pass t h rough the l i ve r ; and among thesee lements we have ca lc ium. Such s ta rch molecules a re not soluble inwater .

Vi ta l organic ca lc ium is needed by the ent i re sys tem, and suchca lc ium , the only kind tha t IS soluble in water , can be ob ta ine d ON LYfrom fruit s and ve ge ta bles , an d the i r ju ic es wh en these a re raw a ndfresh. A s such, it pa sse s thro ug h the l iver and is com plete ly assim ilatedin the process of g land func t ions and ce l l and t i ssue bui lding.

The ca lc ium in a l l concent ra ted s ta rches and sugars which havebeen subjected to heat is inorganic , and is not soluble in water . I tspresence in the sys tem i s ext raneous and fore ign, and as such i s cas tas ide a t every op po r tun i ty by the blood and lym ph s t r eam s. T he f irs tcon ven ient du m pi n g gro un d is the bi le du c t , w hich carr ie s it to thega l l b ladder . T he next mo st con ven ient p lace i s wh at w e m ay te rm thedea d-en ds of b lood v esse l s e i t he r in t he abdo m en , re su l ti ng in tum ors ,or in the anu s , resul t ing in hem orrh oid s . Such ino rganic ca lc ium a tom sas happen to ge t pas t these usua l ly end up in the kidneys .

A few a toms of inorganic ca lc ium, e i ther in the ga l l b ladder or inthe k idneys , may no t do much ha rm, bu t wi th a con t inuance of t heuse of bread, cerea ls , cakes , and other f lour products , the deposi t sbe co m e prog ress ive ly cum ula t ive and resul t in the form at ion of grave lor s tones in these organs .

It ha s bee n fou nd f rom long exp e r i e nc e tha t t he rem ova l o ft h e s e d e p o s i t s o r e n c u m b r a n c e s b y m e a n s o f s u r g e r y i s o f t e nunnecessa ry excep t , pe rhaps , i n t he mos t ex t reme cases ; and eventhen , it i s dou btful if be t ter resu l ts co uld not be ob tain ed by he lp ingNature , the Grea t Healer , by the in te l l igent use of na tura l means .

L em on juic e , in the prop or t io n o f the ju ic e of on e lemo n to atumblerful of hot water , t aken many t imes a day, supplemented wi tha tumble r fu l o f t he combina t ion ofcarrot, be e t , a nd c uc um be r j u i c ethree o r four t imes a day , has he lped a g rea t many suf fe re r s t oexper ience wi th sa t i s fac t ion the di sappearance of both grave l ands tones somet imes wi thin a mat te r of a few days or a few weeks .

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A perfec t example would be to share the exper ience of a bus inessman wel l in to hi s for t ies . He s tood prominent in the bus iness worldhaving successful ly placed on the highway to for tune , severa l of thela rge na t ionwide cha ins tores in th i s count ry and one or two in Grea tBr i t a in . He has suf fe red acu te pa ins fo r more than twenty yea rs .X -rays were taken w i th and w i thout idop htha le in , which is a dy e usedto de tec t problems in what appeared to be the ga l lb ladder a rea . TheDr. ' s d iagnosis was conf i rmed wi th the resul t s of the tes t s . He wassuffering from stones in his gal lbladder. Fear and aversion to surgerywas the only th ing keeping his ga l lb ladder where i t be longed.

He was then to ld about t he success o f JUICE THERAPY, readone of the ear l ie r edi t ions of th i s book, and sought a id f rom a personcompetent and exper ienced in th i s t rea tment . I t was expla ined to him,tha t in order to rece ive a re la t ive ly quick t rea tment wi th these ju icestha t he may exper ience , for a shor t t ime, more agoniz ing pa in than hehad before . These pa ins could las t for a few minutes or maybe evenand ho ur or so a t a t ime, but would even tua l ly cea se a ll toge ther wi ththe pass ing of the di ssolved ca lc ium. He drank ten or twelve glassesof hot w ater wi th the ju ic e of on e lemo n in each th rou gh ou t the dayand ab out three pin ts of carrot , bee t and c uc um be r ju ice da i ly . On thesec on d day he did have so m e terr i f ic s pa sm s of pain for 10 to 15minutes each. By the end of the week the c r i s i s a r r ived and for abouthalf an ho ur he rol led on the f loor in ag on y; but the pain sud de nly lefthim and a short w hi le afterward stones passed out and cause d a react ionl ike mud in his urine. That evening he was a different man. The nextday he took a long t r ipfrom New York to Washington and on toCanadawi th me in my ca r , f ee l ing 20 yea rs younger and marve l inga t the s impl ic i ty of Nature 's mirac les .

This i s not an i sola ted ins tance . Thousands the world over havet e s t i f i e d w i t h g r a t i t u de to t he be ne f i t s de r i ve d f rom f r e s h - r a wvege tab le j u i ce s .

Th e com bina t io n o f ca r ro t , bee t, and cuc um be r ju i c e g ives us oneof the f inest c leansing and heal ing aids for the gal l bladder, l iver ,k idneys , and the pros ta te and other sex glands .Something else to bear in mind is the fact that when we eat meatan excess ive amount of ur ic ac id i s genera ted in the sys tem, whichappa ren t ly cannot be comple t e ly e l imina ted by the k idneys , t huscaus ing a def ini te s t ra in on these organs , reac t ing on the res t of thebody. Th is co m bin a t ion of u ice s i s therefore inva luable in th i s respec tto he lp c leanse the sys tem. At the same t ime, i t has been found

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advi sab le t o e l imina te concent ra t ed suga rs and s t a rches , a s we l l a smeat , for awhi le a t l eas t to give the body the oppor tuni ty i t needs toreadjus t i t se l f to normalcy. Once the hea l thy condi t ion of the bodyhas been rees tabli shed then of cou rse , we should k now from exp er iencetha t to devi ta l ize i t aga in , i f we choose to do so , we need only to goback to ea t in g dev i ta l ize d fo od s. It i s t ruly grat i f yin g to f ind thatmany have no des i re to re turn to a mediocre or worse s ta te of hea l th .They have exper ienced the rea l iza t ion tha t hea l th , v igor , energy, andvitali ty are well worth retaining and that i t is not a sacrifice to exchangewha t t hey thought was pa l a t ab le wi th wha t t hey now know i s morenut r i t iona l .

Neve r the l e ss , nour i sh ing foods a re , and can be made , pa l a t ab leby the s im ple me tho d of l ea rn ing how to do it. S tudy m y boo k D IE T& S A L A D S U G G E S T I O N S .

B R U S S E L S S P R O U T S J U I C ETh e ju i ce o f Bruss e l s Spro u t s com bin ed wi th tha t o f ca r ro t , s t r i ng

bean , and l e t tuce fu rn i shes a combina t ion of e l ement s which he lps tos t reng then and regene ra t e t he insu l in gene ra t ing prope r t i e s o f t hepancrea t ic func t ions of our diges t ive sys tem. For th i s reason, i t hasbeen found of ines t imable benef i t in cases of d iabe tes .

This benef i t , however , has been der ived when a l l concent ra teds t a r c h e s a n d s u g a r s w e r e a v o i d e d a l t o g e t h e r a n d w h e n c o l o n i ci r r iga t ions and enemas were used regu la r ly to c l eanse was t e ma t t e rf rom the sys tem.

C A B B A G E J U I C ED u o d e n a l u l c e r s h a v e r e s p o n d e d a l m o s t m i r a c u l o u s l y t o t h ed r i n k i n g o f c a b b a g e j u i c e . T h e o n l y d r a w b a c k is t h e f r e q u e n tgene ra t ion of excess ive gas . In any case , p l a in ca r ro t j u i ce has beenused wi th equa l success and mos t people f ind i t more pa l a t ab le .

C a bb a ge j u i c e ha s wonde r fu l c l e a ns i ng a nd r e duc i ng p rope r t i e s .So m et im es it has a t end enc y to cau se d i s t re s s becau se of gas fo rm ingin the in tes t ines a f te r dr inking i t . Such gas i s the resul t of was teput re fac t ive mat te r present in the in tes t ines be ing broken up by theca bb ag e ju i ce , wh ich cau ses a che m ica l reac t ion to se t in and m ayform g as . Th i s i s a na tura l con di t ion sul fu re t t ed hyd roge n , a fou lsm e l l ing gas , be ing the ou tco m e of t he c l ean s ing e l em ent s in the ju i cea c t i ng on a nd d i s s o l v i ng t he wa s t e m a t t e r . E ne m a s a nd c o l on i ci r r iga t ions he lp to rem ov e both th i s exc ess ive ga s and the w aste m at te rcaus ing i t .

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The most va luable proper t ies in cabbage a re the high sulphur andchlor ine content and the re la t ive ly la rge percentage of iodine . Thecombina t ion of the sulphur and chlor ine causes a c leans ing of themucous membrane of the s tomach and intes t ina l t rac t , but th i s onlyapp l ies wh en cab ba ge ju ice is taken in its raw sta te witho ut the a ddi t ionof salt.

W hen excess ive gas or o ther d i s t ress is exp er ience d a f ter dr in kingraw cab ba ge ju ice , e i the r s t ra ight or in co m bin a t ion wi th other rawvegetablej u i c e s , i t may be an indication of an abnormal toxic conditionwithin the intest inal t ract . In such case i t has been found advisable ,before m uch of the ju ice is used, to c lean se the in tes t ines thor ou gh lyby dr inking carrot , or carrot and spinach ju ice da i ly for two or threeweeks and taking enemas dai ly. I t was found that once the intest inesw ere able to ass im i la te cab ba ge ju ice , it w as inva luab le as a c leanser ,par t icula r ly in the case of excess ive adipose weight .

When raw cabbage ju ice i s added to raw carrot ju ice , i t forms ane x c e l l e n t s o u r c e o f V i t a m i n C a s a c l e a n s i n g m e d i u m , a i d i n gpa r t i cu l a r ly w he re in fec t ion o f t he g u m s is p re sen t re su l t i n g inpyorrhea . When boi led or dehydra ted wi th excess ive hea t , however ,the e f fec t iveness of the enzymes , v i tamins , minera l s , and sa l t s i sdes t royed . One hundred and twenty pounds of cooked or cannedcabbage could not furnish the same vi ta l organic food value that isass imi la ted f rom dr inking one-ha l f p int of s t ra ight raw cabbage ju icewhen prope r ly p repa red .

C ab ba ge ju ic e has been u sed very e ffec tive ly to he lp the re l ie f ofulcers and cons t ipa t ion. As cons t ipa t ion i s usua l ly the pr imary causeof skin e rupt ions , these have a l so been c leared up wi th the judic ioususe of th i s ju ice .

T h e addi t ion of sal t to ca bb ag e or i ts ju ic e not only de s t roys i tsvalue, but is a lso harmful .

R AW C A R R O T J U I C EDepending on the condi t ion of the individua l , raw carrot ju ice

may be taken indef ini te ly in any reasona ble qu ant i t i es from on e tosix or e ight pints a day. I t has the effect of helping to normalize theen t i re system . It i s the r ichest sou rce of Vitam in A wh ich th e bo dycan qu ick ly a ss imi l a t e and conta ins a l so an am ple supply ofV i t am insB, C, D, E, G, and K. I t helps to promote the appet i te and is an a id todiges t ion.

I t i s a va luable a id in the improvement and maintenance of thebone s t ruc ture of the tee th .26


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N urs i

norman w. walker. fresh vegetable and fruit juices

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