Asparagus

From ancient times asparagus has been used as a vegetable and medicine. Only young asparagus shoots are used in cooking. Once the buds start to open the shoots becom woody and not suitable for consumption. Ninety three percent of asparagus is water. It is low in calories and sodium. In many cuisines it features as an appetizer or side dish. It is also a common ingredient in soups and stews. In Asian cooking it is stir-fried with chicken srimp or beef. In recent times it is gaining popularity as a raw vegetable in salads. It can also be pickled and stored for several years.

Four spears of asparagus, cooked, boiled, drained of about 60 grams gives only about 13 calories. It does not contain any fat or cholesterol. It is very low in sodium.

It is a good source of potassium, dietary fibre (3 grams per 5.3 oz. serving), folacin, thiamin, vitamin B6, rutin and glutathione (GSH). Rutin strengthens capillary walls.

Asparagus

A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, prevention of liver disease and prevention of neural tube defects, such as spina bifida, that cause paralysis and death in babies.

For those with diabetes, Chromium in asparagus, helps in better utilisation of glucose and the fibre helps slowing the release of carbohydrates in the blood stream and prevents sharp insulin spikes.

It is a great vegetable for those who want to loose weight as it is very low in calories and rich in fibre which keeps a person full. The potassium in asparagus helps to lose belly fat. 

Folic acid and vitamin B12 in asparagus prevents age-related cognitive degeneration like Alzheimer’s, Parkinson’s etc. 

Asparagine in asparagus is a natural diuretic that helps the body get rid of excess fluids and salts that get accumulated.

It helps in eliminating toxins, improving immunity and contains inulin which provides nutrition for the good bacteria in the gut, thus improving digestion. It is considered as an aphrodisiac as folic acid present in asparagus helps to boost histamine production. Potassium present abundantly in asparagus is a vaso-dilator that helps the mind to remain calm and stress free. It has anti-cancer properties and has the ability to fight free radicals.

Asparagus

The glutathione, fibre, folate and vitamin A contribute to the anti-cancer effect of asparagus by scavenging free radicals that cause oxidative damage. 

It helps to control blood pressure and brings down circulating levels of homocysteine. Fibre prevents the arteries from getting clogged and thus reduces the risk of heart attack or stroke.

Folate, glutathione and vitamin present in asparagus gives it the anti-ageing properties. These nutrients also prevent the damage caused by free-radicals and preserve skin integrity even in old age.

Nutrition Profile

100g of Raw Asparagus

Nutrient                              Value

Water                                  93g

Energy                                20kcal

Protein                                2.2g

Fat                                      0.12g

Carbohydrate                      4g

Dietary Fibre                      2.1g

Calcium                              24mg

Iron                                    2.1mg

Magnesium                        14mg

Phosphorus                        52mg

Potassium                          202mg

Sodium                              2mg

Zinc                                   0.5mcg

Folate                                52mcg

Vitamin C                          5.6mg

Vitamin A                          38IU

Vitamin E                          1.1mg

Vitamin K                          41.6mcg

Source: USDA National Nutrient Database for Standard Reference, Release 24 (2011) 

Ivy Fernandeshttps://plus.google.com/1093706883459317135690

Probiotics

Probiotics

Probiotics are microorganisms that are beneficial to the body. It will sound ridiculous if we say that we are made up of bacteria. But it is true. We have some ten trillions of microorganisms compared to one trillion of body cells. Microorganisms are 10 times more than cells. The microorganisms live mainly in our saliva, mucus, surface of the skin, underneath the skin and in the gastrointestinal tracts. We are now looking at only the microbes in the digestive tracts – mouth and gastrointestinal tracts. Scientists have just begun to understand fully the role played by the microorganisms in the human body.
We have long associated bacteria with infection, indigestion, Gut-cramps and food poisoning. Now we know that some bacteria also help in digestion by breaking down some carbohydrates and protect our gums from disease. So we can broadly classify the bacteria present in the body as good and bad ones. We need not worry about the good bacteria but worry only about the bad bacteria.
We will concentrate on the bad bacteria in the digestive tract. Strong good bacteria can help to stop the proliferation of bad bacteria. They can assist in killing and reducing of bad bacteria. So, we should look at ways and means of proliferating good microbes in the digestive tract.
From time immemorial humans had known that consuming fermented food was good for them. They may have used fermentation to preserve food when it is available in big quantities. Let us take for example yoghurt or kefir. These were known to humans for thousands of years. They knew that fermentation of milk can prolong its life only by one or two days, unlike fermentation of vegetables that can prolong the life of vegetables by months. The fact that they yet fermented milk shows that they knew the beneficial effects of fermented milk over fresh milk. In China, people fermented soy beans as far back as 2000 years. Fermentation of soy not only provided plentiful good bacteria but also reduced ill effects of the beans. Bulgarians knew kefir and Romans and Ukrainians sauerkraut.
Now we know that probiotics or provision of good bacteria is beneficial to our digestive system. We want not only plentiful supply of good bacteria but also we want them to be strong so that they can fight and overwhelm the bad ones. Koreans used kimchi and Japanese miso for long.
Probiotics can alleviate diarrhoea, irritable bowel syndrome, infection, psoriasis and Chronic Fatigue Syndrome. They can improve brain function, reduce bad cholesterol and help blood pressure. They enable digestion of certain foods that are not digestible otherwise. They improve the immune system protecting the body from infectious diseases. They help in absorption of calcium and Vitamin B.

Sources of probiotics

Probiotic supplements

The most common bacteria found in the supplements available in the market are Lactobacillus and Bifidobacterium. The supplements are available in the form of capsules, pills, and liquid containing live bacteria from 5 billion to 20 billion CFU (Colony Forming Units) per dose. It does not really matter what form it takes but higher the bacteria count the better. Before buying a supplement make sure the label states the CFU count and the strains of bacteria and that the bacteria is live. The CFU count is at the time of manufacture. The CFU count at the time of consumption is more important than the count at the point of manufacture. It is not possible for the consumer to find out the CFUs at the point of consumption. Manufacturers adopting good practice will tell the CFU count of their products based on the time lapse between production and consumption based on tests made of their products in the retailer’s shelf. Do not buy any products that are pasteurized. Pasteurization will kill almost all the bacteria in the process. Choose products that have higher stability. Strong and healthy strains can be stable up to 2 years.
Consumerlab.com is an independent laboratory that provides reports on products that have been tested by them. The reports cost money, but the supplements are also expensive. It is good to spend some money ensure that the product you are consuming is worth the price you pay for it.

Products from the shelf

Yoghurt tops the list of probiotics that have live bacteria. Choose only products that have no added sugar or flavourings. It is alright to consume yoghurt flavoured with fruits. Make sure the product is not pasteurized.
Yakult and Vitagen are good source of probiotics. Soy milk with extra live cultures added, tempeh, kimchi, kombucha tea, miso soup, kefir, sauerkraut and pickles may be found in the shelves of super markets and are rich in probiotics.

Finished probiotic

Recipe: Make Your Own Probiotics

Recipe:
½ head of cabbage shredded.
2 cups of shredded cucumber
1 cup of shredded carrots
1 bottle of distilled water
½ tea spoon of salt

Carrots chopped

Mix cabbage, cucumber, carrots and salt in a large bowl. Squeeze the vegetables to let them ooze out some juice.
Put all the vegetables into a clean glass jar. Fold a cabbage leaf wide enough to cover the jar. Push the cabbage leaf down hard with a long handles spoon so that all the vegetables will be submerged in their own juice. Instead of using cabbage leaf you can also fill a plastic bag with water and place it on top of the bottle as shown in the pictures. The water bag will push the vegetable down and also protect the vegetable from oxidation. If the juice is not enough to cover the entire vegetables then add some water till fills the bottle leaving only about half to 1 inch of space in the bottle. This is to allow expansion of vegetable and production of

carbon dioxide in the fermentation process. Loosely cover the jar with the lid so that the gas produced during the fermentation can escape. If you tighten the lid you may run the risk of the bottle bursting and messing up your kitchen from the floor to the ceiling. Fermentation jars are

Cucumber chopped

available with air lock system. This not only allows for the escape of carbon dioxide but also prevents the oxygen from oxidising your vegetables. If oxygen is present in the jar, it will promote the growth of moulds that are harmful. If you notice any moulds you must discard the entire jar of vegetables and start all over again.
You may leave the jar at room temperature for three days to one week. You will notice bubbles forming in

the bottle as the fermentation process commences. As the fermentation continues some liquid may spill over from the jar. After about a week, put the fermented vegetables in the fridge. It will keep for one month or more. Consume one to two table spoons of these vegetables daily. Give one day break after consuming for about two weeks.

Cabbage chopped

We added cabbage because it ferments easily. You know this from the sauerkraut. Cucumbers also ferment well and give natural juice to cover the vegetables. The sugars in the carrots provide food for the bacteria. After consumption, the carrot will continue to provide food for the proliferating good bacteria in the gut. We added salt to inhibit the growth of harmful bacteria. Lactobacillus acidophilus is resistant to salt and its growth will not be impaired by the presence of salt. If you add too much

salt lactobacillus acidophilus will also die and there will be no fermentation. You will end up with salted vegetables.
You can make your own sauerkraut in the same way but using only cabbage.

Carrot, cucumber and cabbage diced in a food processor

Future research will show how we can deploy bacteria to fight allergies, asthma or obesity.

Plastic bag filled with water

Plastic bag with water on top prevents oxidation

Vitamins

Vitamins are organic materials produced by plants or animals.  There are 13 vitamins that are considered essential the bodily function. They are:

Vitamin A
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Vitamin B1 (thiamine)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin)
Pantothenic acid
Biotin
Vitamin B6
Vitamin B12
Folate (folic acid)

Vitamins fall into two categories - fat-soluble and water-soluble vitamins. Examples of fat-soluble vitamins are: A, D, E, and K. All the other vitamins in the above list are water-soluble. After the body consumes the daily requirement of fat-soluble vitamins any excess is stored in the fatty tissues of the body. The body will consume the stored vitamins when our intake of vitamins falls short of the daily requirements. In the case of water-soluble vitamins any excess over our daily requirement is disposed out of the body through urine. Vitamin B12 is the only water-soluble vitamin that can be stored in the liver for many years and used when there is a need for it. It is important to remember this distinction in order to keep our consumption of fat-soluble vitamins within limits.

Each of the above vitamins performs an important function in maintaining our body health.

Vitamin A

Vitamin A is needed for maintaining healthy teeth, bones, soft tissue, mucus membranes and skin.

Recommended Dietary Reference Intake (DRI) for Vitamin A is as follows.

Micro Grams of Vitamin A needed each day according to age group

Children ages       1 – 3 210
Children ages       4 – 8    275
Girls ages             9 – 13 420
Boys ages            9 – 13        445
Girls ages            14 – 18 485
Boys ages           14 – 18 630
Female ages        19 – 70+ 500
Male ages           19 – 70+ 625
Pregnant ages     14 - 18 530
Pregnant ages     19 - 50 550
Lactating ages    14 - 18 885
Lactating ages    19 - 50     900

Kale

This vitamin is found in dark-coloured fruits (apricot, tomato,mango) and leafy vegetables, egg yolk, milk and dairy products (cheese, yogurt, butter, and cream). Beef and fish also provide this vitamin to our system.

Vitamin B1 

Another name for this vitamin is thiamine. It helps the body cells change carbohydrates into energy. Consuming adequate amount of carbohydrates is essential  throughout pregnancy and breast-feeding. Vitamin B1 is also essential for proper heart function and good nerve cells.

Recommended Dietary Recommended Intake (DRI) for Vitamin B1 is as follows.
Milligrams of Vitamin B1 needed each day according to age group

Children ages      1 – 3          0.4
Children ages      4 – 8 0.5
Children ages      9 – 13 0.7
Girls ages           14 – 18       0.9
Boys ages          14 – 18 1
Female ages       19 – 70+  0.9
Male ages          19 – 70+ 1
Pregnant ages    14 - 18 1.2
Pregnant ages    19 - 50 1.2
Lactating ages   14 - 18 1.2
Lactating ages   19 - 50 1.2

Dried milk
Egg
Enriched bread and flour
Lean meats
Legumes (dried beans)
Nuts and seeds
Organ meats
Peas
Whole grains

Vitamin B2 

This vitamin is also known as riboflavin. This vitamin is vital for body growth and the making of red blood cells.

Almond

Recommended Dietary Reference Intake (DRI) for Vitamin B2 is as follows.
Milligrams of Vitamin B2 needed each day according to age group

Children ages       1 – 3        0.4
Children ages       4 – 8        0.5
Children ages       9 – 13 0.8
Girls ages           14 – 18 0.9
Boys ages          14 – 18  1.1
Female ages      19 – 70+   0.9
Male ages         19 – 70 1.1
Male ages                70+   1
Pregnant ages    14 - 18 1.2
Pregnant ages    19 - 50 1.2
Lactating ages   14 - 18 1.3
Lactating ages   19 - 50 1.3

Vitamin B2 is found in cheese, almonds, beef, lamb, oily fish, egg, pork, mushroom, sesame seeds and spinach.

Vitamin B3 

Another name for this vitamin is niacin. It helps sustain healthy skin and nerves. This vitamin helps in lowering of bad cholesterol.

Recommended Dietary Reference Intake (DRI) for Vitamin B3 is as follows.
Milligrams of Vitamin B3 needed each day according to age group


Children ages       1 – 3         5
Children ages       4 – 8         6
Children ages       9 – 13 9
Girls ages           14 – 18   11
Boys ages          14 – 18      12                                                                                                                                                        
Female ages       19 – 70+ 11
Male ages          19 – 70 12
Male ages                  70+ 12
Pregnant ages    14 - 18 14
Pregnant ages    19 - 50 14
Lactating ages   14 - 18       13
Lactating ages   9 - 50 13

Avocado

The sources of this vitamin are: avocado, eggs, enriched breads and fortified cereals, fish (tuna and salt-water fish), lean meats. Legumes, poultry, potato and nuts

Vitamin B6

Another name for vitamin B6 is pyridoxine. It helps in the creation of red blood cells and promotes brain function. It also plays a vital part in the digestion of proteins in the body. Eating larger amounts of protein may reduce vitamin B6 levels in the body.

Recommended Dietary Reference Intake (DRI) for Vitamin B6 is as follows.
Milligrams of Vitamin B6 needed each day according to age group

Children ages      1 – 3 0.4
Children ages      4 – 8 0.5
Children ages      9 – 13       0.8
Girls ages          14 – 18 1
Boys ages         14 – 18 1.1
Female ages     19 – 50 1.1
Male ages        19 – 50 1.1
Female ages     51 – 70+ 1.3
Male ages        51 - 70       1.4
Male ages               70+     1
Pregnant ages   14 - 18 1.6
Pregnant ages  19 - 50 1.6
Lactating ages 14 - 18 1.7
Lactating ages 19 - 50       1.7

The sources of this vitamin are: avocado, banana, legumes (dried beans), meat, nuts, poultry, whole grains.

Banana

Vitamin B12

Vitamin B12 is necessary for metabolism like the other B vitamins. Vitamin B12 also assists in the formation of red blood cells and the maintenance the central nervous system.

Recommended Dietary Reference Intake (DRI) for Vitamin B12 is as follows.
Milligrams of Vitamin B12 needed each day according to age group

Children ages      1 – 3 0           .7
Children ages      4 – 8 1
Children ages      9 – 13           1.5
Girls ages          14 – 18           2
Boys ages         14 – 18 2
Female ages     19 – 70+         2
Male ages        19 – 70+ 2
Pregnant ages  14 - 18           2.2
Pregnant ages  19 - 50 2.2
Lactating ages 14 - 18            2.4
Lactating ages 19 - 50            2.4

The sources of this vitamin are: meat, eggs, soymilk, milk and milk products, liver and kidney, poultry, shellfish.

Eggs

Biotin

Biotin helps in the metabolism of proteins and carbohydrates, and aids in the production of hormones and cholesterol.

Recommended Dietary Reference Intake (DRI) for Biotin is as follows.
Micrograms of Vitamin Biotin needed each day according to age group

Infants            1 – 6 months          5
Infants            7 – 12 months 6
Children ages     1 – 3 8
Children ages     4 – 8 12
Children ages     9 – 13 20
Girls ages        14 – 18                   25
Boys ages       14 – 18 25

chocolate

Female ages    19 – 70+ 30
Male ages       19 – 70+ 30
Pregnant ages  14 - 18            30
Pregnant ages  19 - 50            30
Lactating ages 14 - 18 35
Lactating ages 19 - 50 35

The sources of this vitamin are: chocolate, cereal, egg yolk, legumes, milk, nuts, liver, kidney, pork, and yeast.

Vitamin C

It is also known as ascorbic acid. This vitamin is an antioxidant that helps in maintaining healthy teeth and gums. It helps the body to absorb iron and develop healthy tissue. It also contributes to wound healing.

Recommended Dietary Reference Intake (DRI) for Vitamin C is as follows.
Milligrams of Vitamin C needed each day according to age group are:


Children ages    1 – 3 13
Children ages    4 – 8 22
Children ages    9 – 13           39
Girls                14 – 18 56
Boys ages        14 – 18           63
Female ages    19 – 50            60
Male ages       19 – 50 75
Female ages    51 – 70+          60
Male ages       51 - 70             75
Male ages              70+           75
Pregnant ages  14 - 18            66
Pregnant ages  19 - 50 70
Lactating ages 14 - 18           100
Lactating ages 19 - 50 100

Broccoli

The sources of this vitamin are: broccoli, Brussels sprouts, cabbage, cauliflower, citrus fruits, potatoes, spinach, strawberries, tomato juice, and tomatoes

Vitamin D

Vitamin D is made by the body from the sun light. That is why it is called the "sunshine vitamin."  The body's requirement of vitamin D is given by ten to fifteen minutes of sunshine thrice weekly. People living in sunny places only will make adequate amount of vitamin D. Vitamin D from food sources alone is not adequate to fulfil the bodily requirement. Vitamin D plays a key function in the absorption of calcium in the body. Calcium is important for healthy teeth and bones. This vitamin also assists sustaining proper blood levels of calcium and phosphorus.

Recommended Dietary Reference Intake (DRI) for Vitamin D is 10 Micrograms per day.   This applies for all from infants of 1 month or more and adults up to 70 and more.

Our body gets this vitamin from fish (fatty fish such as salmon, mackerel, herring, and orange roughy), fish liver oils (cod's liver oil), cereals and milk and dairy products (cheese, yogurt, butter, and cream).

Salmon

Vitamin E 

It is also known as tocopherol. It is an antioxidant. It helps in the formation of red blood cells. It also helps the body use up vitamin K.3

Recommended Dietary Reference Intake (DRI) for Vitamin E is as follows.
Milligrams of Vitamin E needed each day according to age group are:

Children ages  1 – 3       5
Children ages   4 – 8      6
Children ages  9 – 13     9
Girls ages      14 – 18 12
Boys ages     14 – 18 12
Female ages  19 – 50 12
Male ages     19 – 50   12
Female ages  51 – 70+ 12        

Papaya

Male ages     51 - 70 12
Male ages     70+  12
Pregnant ages  14 - 18 12
Pregnant ages  19 - 50 12
Lactating ages 14 - 18   16
Lactating ages 19 - 50 16

This vitamin is found in:
Fruits such as avocado, papaya and mango,
Vegetables (dark green) such as spinach, broccoli, asparagus, turnip greens,
Fats like margarine (made from safflower, corn, and sunflower oil) and oils (safflower, corn, and sunflower)
Seeds and nuts
Wheat germ and wheat germ oil

Folate

It is also known as folic acid. Folate works with vitamin B12 to help form red blood cells. It is required for the manufacture of DNA, which regulates tissue growth and functioning of the cells. Pregnant women should take adequate amount of folate. Low levels of folate are linked to birth defects such as spina bifida. Folic acid is used in fortifying many foods.

Recommended Dietary Reference Intake (DRI) for Folate is as follows.
Micrograms of Folate needed each day according to age group are:

Age group μg
Children ages  1 – 3 120
Children ages  4 – 8 160
Children ages  9 – 13         250
Girls ages      14 – 18         330
Boys ages      14 – 18 330

asparagus

Female ages  19 – 50     320
Male ages     19 – 50         320
Female ages  51 – 70+ 320
Male ages     51 - 70 320
Male ages          70+         320
Pregnant ages    14 - 18 520
Pregnant ages    19 - 50 520
Lactating ages   14 - 18 450
Lactating ages   19 - 50   450


Asparagus and broccoli, beets, brewer's yeast, dried beans (cooked pinto, navy, kidney, and lima), cereals, green, leafy vegetables (spinach and romaine lettuce), lentils
oranges and orange juice, peanut butter, wheat germ

Vitamin K 

This is not considered as an essential vitamin, but it is essential blood coagulation. Vitamin K is important for healthy bone structure. Men require 70-80 mcg of this vitamin daily and women 60-65 mcg.

cauliflower

The sources of this vitamin are:
Cabbage
Cauliflower                                                                            
Cereals
Dark green vegetables (broccoli, Brussels sprouts, asparagus)
Dark leafy vegetables (spinach, kale, collards, turnip greens)
Fish, liver, beef, eggs

Pantothenic acid 

Pantothenic acid is needed in food metabolism and making of hormones.
Daily requirement is 5 mg.
Pantothenic acid is found in the following foods:
Avocado
Broccoli, kale, and other vegetables in the cabbage family
Eggs                                                                              

sweet potatoes

Legumes and lentils
Milk
Mushroom
Organ meats
Poultry
White and sweet potatoes
Whole-grain cereals

Choline
The daily requirement of this vitamin is 550 mg for men and 425 mg for women.

References
Office of Dietary Supplements, National Institutes of Health
Mediline Plus
Food and Nutrition Board, Institute of Medicine, National Academies

Auto Immune Diseases

These are inflammatory diseases and are chronic.  They include heart disease, cancer, diabetes, obesity, autism, dementia, and depression. In autoimmune condition the body produces antibodies to attack its own tissues thinking that they are foreign or enemy cells. People living in poor countries without running water, toilets and washing machines do not get this disorder. Playing in dirt and being exposed to bugs and infections trains your mind to distinguish between your body and foreign things..

Vegetable juice

T cells are one of the components of the immune system. These regulate the immune system. When these regulatory T cells fail in their function autoimmune disorders will set in.

The treatment of these diseases is typically by physiotherapy, blood transfusion and using steroids, plasmapheresis, cytotoxic and medication that suppress the immune system.

There are more than 80 autoimmune or autoimmune-related disorders. Some of them are:

Addison's disease 

This disorder occurs when the adrenal glands do not produce enough of their hormones.

Celiac disease. 

It is a disorder in which the linings of the small intestines are damaged and the intestines loose the ability to absorb essential nutrients from the food we consume.

Dermatomyositis. 

It is a muscle related disease. It shows up with inflammation and skin rash.

Graves disease. 

This disorder leads to over activity of thyroid glands. It is also known as hyperthyroidism.

Cronic thyroiditis. 

This condition results from swelling of the thyroid gland. This leads to reduced thyroid functions. This condition may be  caused by reaction of the immune system on the thyroid gland.

Multiple sclerosis.

This disorder affects the brain and the spinal cord that is the central nervous system. This is caused by damage to the myelin sheath; the protective covering that covers the nerve cells. The damage is caused by inflammation. The inflammation is caused by the body's own immune cells attack the nervous system. The damage can occur in the brain, spinal cord or the optic nerve. Virus, gene defect or the environmental factors may cause this disorder.

Myasthenia gravis. 

This is a disorder affecting the neuromuscular system. In this disorder the body produces antibodies that block the muscle cells from receiving messages from the nerve cell that is known as neurotransmitter. This disease weakens the voluntary (skeletal) muscles. When you think about moving your arm, voluntary muscles moves it.

Pernicious anaemia. 

In this condition the red blood cells are decreased due to the intestines' inability to absorb Vitamin B12 from the food. Absorption of Vitamin B12 requires Intrinsic factor (IF) in the stomach. If the body cannot produce this IF then it results in pernicious anaemia. In the autoimmune condition, antibodies are produced against IF or the stomach cells which produce IF.

Vegetables and fruits for juicing

Reactive arthritis.

 In this disorder joints, urethra, and eyes are inflamed due to infection.

Rheumatoid arthritis.

In this long term disorder, joints and the surroundings are swollen. Other organs may also be affected.

Sjogren syndrome. 

In this disease the glands that produce saliva and tears are damaged. This results in dry eyes and dry mouth. Other parts such as kidneys and lungs also may be affected.

Systemic lupus erythematosus. 

This disease results in long term inflammation. It can affect the brain, skin, joints, kidneys, and other organs.

Type I diabetes.

This long term disease is characterised by high level of sugar in the blood. Special cells, called beta cells produce insulin in the pancreas. With type 1 diabetes, beta cells can produce only little or no insulin.

Natural ways to prevent and reverse autoimmune diseases.

Take only food that help optimal digestion.

Avoid taking more protein than you need. An average sized person should take only 75 grams of proteins day. If you eat plenty of vegetables like broccoli, spinach and potato you will get adequate proteins without eating any animal food. If you consume whole grains, vegetables and fruits for a period of 6 months you would have given your body enough rest and nutrients to support a full recovery.

Raw vegetable and fruit juices will give a boost to your immune system.
Avoid using toxic chemicals for cleaning.
Avoid food that you are allergic to.
Pain and inflammation disappear within about 3 days on a raw-food cleanse. Raw-food cleanses remove   protein debris, toxic metals and damaged fats from cells. Juices from wheat grass, barley grass, rye grass or basically any other soft grass will be suitable for cleansing.

An autoimmune patient should get checked for celiac disease, hidden infections, hidden food allergies, yeast, viruses, bacteria, Lyme, etc. Prescience of heavy metal toxicity (e.g. mercury) also should be checked. Keep your gut in order. Most of the problems arise from the gut.

Watch this Youtube video: Exercise, deep relaxation, meditation and good nutrition such as fish oil, vitamin C, vitamin D, and probiotics can help your immune response.

Watch this Youtube video: Eliminate autoimmune disorders with fresh juices and exercises.

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Read this article on Juicing for Auto-immune disease for more information.

Juicing for cancer

In the 1930’s Dr. Max Gerson developed therapy for cancer. His tradition still continues. For an overview of juicing read this article.

Vegetables and fruits for juicing

Basic juice therapy for cancer consists of consuming copious amount of juice made from carrot, beetroot, beet tops, cabbage, green asparagus, broccoli, cauliflower and peppers. Turmeric (curcurmin)  is also said to have cancer curing properties. Broccoli is said to have the ability to immobilize the cancer stem cells.

You can always substitute raw food in place of juice.

Most of those who are on juice diet for cancer would juice about 3.5 kg of vegetables daily. About one half of this would be carrots. This would be equivalent of approximately 2 kg of juice. Gerson therapy starts off with 13 glasses (8 0unce) of fresh vegetable juice daily. One kilogram of carrot juice will contain about 50 grams of sugar and about 80 grams of carbohydrates.

Many fruits and vegetables have substances that can kill cancer cells and stop the spreading of cancer. Recommended diet for cancer is generally a variation of the raw food diet. Vegetables and fruits that are known to have ability to cancer cells are selected. This diet is also used to provide key nutrients to protect the non-cancerous cells. Furthermore cooking destroys all enzymes in the food. This is the reason for the preference for the raw food.

Vegetable juice

Cruciferous vegetables belong to cabbage family and they reduce cancer risk.
They reduce oxidative stress - oxygen-free radicals generated by the body. They also make available healthy amount of protein and fats. They can be bad for health if consumed in excess.
Examples of cruciferous vegetables are: broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy.

Dr. Sanjay Gupta's CNN documentary on “weed” caught the attention of the world. I am not writng about it because it is not relevant to my subject of juicing. For more information look up this web page.


Cellect-Budwig protocol is another treatment process with emphasis on juicing.

Beta Carotene is a powerful ingredient that fights cancer and is found in carrots, peppers and leafy greens such as mustard, romaine, collards, kale, turnip greens and spinach. Proanthocyanidins is another cancer fighting agent found in beets (including tops), Blueberry, plums and purple whole grapes.

Detoxification is important in cancer treatment, Gerson therapy recognises this. In particular liver clensing is very important. One of the important function of the liver is to detoxify the blood. If it is not able to function properly, detoxification of the blood will not take place. This will weaken the immune system and it will  not be able to fight the build up of cancer cells.

It is necessary to cleanse the colon before detoxifying the liver. This because when the liver eliminates toxins during the detoxification, the toxins will get trapped in the colon and will get recycled back to the liver.

All fruits are good for colon cleansing but apples, berries, and prunes are better than other fruits. Green vegetables are good in cleansing the colon but spinach, broccoli, watercress, kale, chard, and beet greens are better than others. Celery, broccoli, and cucumbers also have good colon cleansing properties.

Flax seed has the reputation as a good colon cleanser. Flax seeds absorb water and expand and thereby assist in the removal of toxins and mucus. Whole flax seeds can be ground and added to your juice. Water soluble and insoluble fibre also plays an important role in colon cleansing but should be avoided during inflamatory bowel conditions.

Fermented foods like yogurt, kefir, and probiotic vegetables such as miso and sauerkraut will increase the friendly bacteria in the body’s intestinal ecosystem.

After colon cleansing, we can now proceed to the liver detoxification. Avocados, garlic, turmeric, lemon and lime have excellent liver cleansing properties. Other colon cleansing foods are cruciferous vegetables, grapefruit, beets, carrots, leafy greens, and apples.  Just taking one or two avocados a week for a month can repair a damaged liver. Turmeric is one of the most potent food that can protect the liver from toxic damage and boost the production of bile.

Please read this article for an over view on juicing.

Juicing for Auto-immune disease

vegetable juice

Auto-immune diseases include rheumatoid arthritis, lupus, multiple sclerosis, thyroid disease and  inflammatory bowel disease. A meal containing high fats can worsen auto-immune diseases and cause the body to release inflammatory chemicals into the system. Phytochemicals found in the fruits and vegetables juice can decrease inflammatory responses that come from consuming high fat diet.

One of the nutritional causes of auto immune disease is said to be environmental toxins and heavy metals such as lead and mercury. There fore 5 to 10 days of initial juice cleansing may give good results in detoxifying these toxins.

Vegetables for juicing

Joe Cross an Australian who migrated to America is a great aficionado of juicing. He was fat and very sickly when he went to America. He was suffering from a rare debilitating autoimmune disease known as chronic urticaria. There was no suitable medication available at that time, he used pills normally prescribed for type two diabetes to keep hill illness under control. In America he regained his health after living on a juice diet for sixty days. He produced a documentary called ‘Fat, Sick and Nearly Dead’ and became a celebrity and travelled all over America delivering lectures on his diet plan.

Cucumber,, spinach,carrot and lemon

Living entirely on juices is not a good idea. You need carbohydrates, proteins and fats for efficient functioning of your body. At the time you start on juices it may be a good idea to have 5 to 10 days of only juice diet. This will help in the cleansing of the system – that is if you want to detoxify your body, otherwise it is not necessary. Toxins come to our body through contamination and pollution.

To reduce weight you can consume considerably lower quantities of carbohydrates, proteins and fats consumed and supplement is with vegetable juice or salad. This way you will be able to reduce weight quickly without weakening your body and avoiding hunger pangs at the same time.

Vegetable juice

Eating fibre is good for health. It gives the mass to fill the stomach decreasing hunger and helps in the bowel movement. Recommended average consumption of fibre is 25 to 35 grams per day. Exceeding this limit may cause excess gas bloating, constipation, cramping, intestinal blockage and diarrhea. It is therefore necessary to limit the fibre consumption within recommended amounts.

Cayenne maximizes the benefits of juice fasting and gives energy and helps dissolve mucous, stops bleeding in the intestines, the uterus, and other organs. It dissolves blood clots, and increases circulation to the head, and is good for strokes and senility such as Alzheimer's and dementia. Start with 1/8 tsp 150,000 Heat Units Cayenne (equivalent to 150,000 heat units) once a day and gradually going up to one tsp three times per day. If you prefer Cayenne Tincture, start with five to ten drops, and go up to 30-35 drops (one dropper) three times per day.
Please read this article for an over view on juicing. For an over view of autoimmune diseases read this article.

More juicing recipes
Juicing for Auto-immune condition Part 2
Juicing for Auto-immune condition Part 3