Is Juicing Worth the Hype
Juicing is the process of grinding, squeezing or pressing fresh fruit and/or vegetables to extract the juice from the plant tissues. It became a trend several decades ago as people considered drinking fresh juice an easier way to get a number of vitamins and minerals.
For example, celery juice. Experimental studies have shown that celery has antifungal, antibacterial, and anti-inflammatory properties. Celery can reduce blood glucose levels, blood lipids, and blood pressure. Celery seeds have been shown useful in the treatment of bronchitis, asthenopia, asthma and chronic skin disorders. The root of the celery is diuretic and can be used in the treatment of colic.
But is juicing really worth the hype? We believe it can be with cancer patients and as long as the correct vegetables are used (organic or homegrown).
Most people do not like the taste of the vegetables that should be used when juicing in order to receive the proper enzyme load to correct their health problems (because it is not sweet enough). Thus, at Bio Wellness Center we tend to not recommend juicing to our patients, as they won’t use the protocol persistently enough to acquire the change that is needed.
In place of juicing, we’d recommend eating several stalks of celery and taking the proper enzymes to help the liver, gallbladder, and pancreas deficiencies. Fiber is also needed in the intestine to escort toxins from the body and it is also used by the good microbiome to proliferate. Anti-fungal may help with gout and joint problems, but not as well as restoring the joint with MSM, sulfates, and collagen fiber.