MORE ABOUT JUICES: GREEN AND LACTIC ACID JUICES
Posted on June 16, 2010, under General health.
How to make green juice
“Green Juice” is recommended often for treatment of various diseases. It is extremely beneficial in most conditions of ill health, supplying valuable chlorophyll and an abundance of vitamins, minerals, trace elements, enzymes, coloring substances and nature’s own medicinal and healing factors.
Here’s how you make green juice:
Take any available greens: any green leafy vegetable from the garden, such as parsley, spinach, kale, Swiss chard, turnip tops, radish tops, lettuce, wheat grass, comfrey – anything available at the time. Also wild plants, such as dandelion, common nettle, wild carrot tops, alfalfa, etc., can be used.
If you have hydraulic-type juicer, all these greens can be ground and pressed as any other vegetable. Then mix about 1/3 of green juice with 2/3 of carrot, celery, beet or other vegetable juice. If your juicer is a regular, electric centrifugal juicer, which is the most common type, then first make one glass of juice from carrot, beet and celery. Pour the juice into the electric blender and switch on low. Feed your available greens into blender slowly. Finally, switch on high and blend very well. Your green juice – the healing, rejuvenating and life-giving drink – is ready to drink!
Drink it, as well as all other juices, slowly; salivate well.
Lactic acid juices
There are several brands of fermented vegetable juices on the market, most of them imported. According to most European biological doctors, and particularly the foremost expert on the therapeutic value of lactic acid fermented foods, Dr. Johannes Kuhl, fermented juices possess extraordinary medicinal properties and should be used in the biological treatment of many diseases. Cancer, arthritis, digestive disorders and diseases of kidneys and liver are especially suited for treatment with fermented juices.
Fermented lactic acid juices are sold in most health food stores.
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