Juicing fresh, raw and organic vegetables can be a powerful addition to one’s nutrition practice. Juicing vegetables is an outstanding way to obtain additional minerals, enzymes, vitamins and trace nutrients. It is like taking a nutrient-packed multi-vitamin.
In addition, juicing vegetables is very hydrating to your cells, partly because vegetable juice has a very similar surface tension to your cellular water.
Carbo Metabolic Types (slow oxidizers and sympathetic types) will obtain the greatest benefit from juicing, but all metabolic types can benefit from additional vegetable juice nutrition.
Vegetable juice should be consumed within 24 hours of juicing. The longer the juice sits, the more likely it will lose nutritive value.
Depending on your specific metabolic needs and possible acute or chronic health issues, there are certain synergistic combinations of juices that can have tremendous benefit.
Carbo Types can tolerate more carbohydrates than can the other Metabolic Types. Carbo Types can enjoy some small amounts of moderate to high carbohydrate-containing vegetables and fruits. I like to recommend that 2/3rds of a Carbo Type-appropriate juice consists of very low carb and low carb vegetables such as lettuces, cucumber, celery, dark greens. The other 1/3rd of Carb Type juices can consist of moderate to high carb vegetables and/or fruit.
Restoring Liver Function After Alcohol Consumption
Alcohol depletes the body of potassium as well as sodium from the liver. This juice recipe is tremendous for restoring bodily function, increasing liver detoxification capacity as well as having a beneficial effect on adrenal health.
Ingredients (Always Organic
- 4-5 Stalks of Celery
- 3 Zucchini
- 1 Carrot
- 1 Lemon
- Whole Bunch of Parsley
- Handful Green Beans
Celery, parsley, carrots and green beans are very rich sources of Vitamin K, which has an anti-coagulation effect upon the blood. Red blood cells tend to agglutinate (clump) after sugar and alcohol consumption. The high amounts of Vitamin K in these vegetables reduce blood clumping and viscosity, which in turn makes oxygen transport more efficient.
Celery and zucchini are also excellent sources of sodium, which improve the functioning of a liver that has been depleted of sodium due to alcohol consumption. All of these vegetables contain significant amounts of Vitamin C, especially parsley, lemons, carrots and celery. Lemons are a rich source of both Vitamin C as well as bioflavanoids, which both assist liver detoxification pathways.
Parsley is the richest vegetarian source of iron, which helps to build hemoglobin, the oxygen-transporting protein in red blood cells.
All vegetables contain significant amounts of potassium, which is very important after alcohol consumption due to the fact that alcohol depletes potassium from the body.