Fresh pressed apple, grape or carrot juice is like nectar from the gods compared to the bottled variety you can buy. And raw juices have remarkable healing properties.
I was taught years ago by two doctors that they are not only great drinks for children, but ideal to give whenever a child is ill.
Raw juices cannot be made in a food processor or blender. They require a special juice extractor – usually a centrifuge affair, into which you feed the fruits and vegetables as it chops them and spins out their precious juices. Then you are left with the juice which you drink and the pulp which you toss into the compost.
The health-promoting properties of fresh juices depends on their being drunk live – that is, within a few minutes of being made – so that the oxidation process which sets in almost immediately does not destroy essential vitamins and enzymes. I find however that if you make a thermos full of juice and chill it immediately by filling it with ice cubes it will keep for several hours.
Raw juices are by no means only valuable because of their therapeutic properties. Some – such as fresh apple, grape and pineapple – are also the best tasting drinks I’ve ever come across. Here are some of the most common juices and some of their uses:
An excellent juice, rich in beta-carotene which the body turns into vitamin A – an important nutrient in protecting from infection and in encouraging healing. It also contains vitamins C, D, E & K.
A good cleanser, apple juice is believed to purify the blood and is useful as a general tonic. It contains vitamin C, many of the B complex vitamins and lots of potassium and folic acid. Apple juice also helps overcome any sort of digestive upset.
Apple juice and carrot juice mixed together make a great all round drink – delicious!
This juice is famous not only for its deliciousness but also for its natural sugars.