Category: Articles

For a long time we and most other natural health advocates we know have advocated juicing as the best way to get the many plant nutrients we need to maintain health.

Information we received recently shows this to be an error. We wanted to let you know about this right away.

The Truth About Juicing

For many years we’ve seen commercials, even whole infomercials touting the benefits of juicing, extracting the juices of plants with machines, some of them very fancy.

Juice extractors get the juices out of plants but the instructions tell the user to discard the pulp, considered “waste.” Well, it turns out that the pulp is often loaded with nutrients, sometime as much or even more nutritious than the juice!
Extracted Juice Not Whole Food

Extracted juices are NOT “whole foods” as we believed. They are, in fact, fundamentally flawed, unbalanced nutrition. For this reason we no longer promote juicing as the way to attain health.

For instance, the straight juices of root vegetables such as carrots contain way too much concentrated sugar for most people when juiced. However, when pureed (with the pulp left in), the natural plant fibers in the puree help slow the body’s absorption of the sugars and keep the blood sugar from peaking and then crashing. This more even blood sugar level helps prevent hypoglycemia and diabetes.

An FDA-registered study by Lancaster Laboratories showed that the carrot pulp we’ve been discarding with a juice extractor is packed with valuable nutrition and fiber. In fact, the report shows that the betacarotene benefit from properly pureed carrots is twice that of extracted juice.

Extracted juice removes healthy parts of whole foods – the result can be a reduction of nutritional value of up to 91%!

Better Than Pills!

Whole foods are also much better for the body than isolated nutrients and vitamin pills. Consider this:

Strawberries contain a powerful healing compound known as ellagic acid. Studies show that it may protect you against cancer, disarming cancer-causing agents before they can cause DNA damage In fact, if you have cancer cells anywhere in your body (and you may not know it), ellagic acid vigorously attacks them, inhibiting their ability to reproduce.

It’s vital that you know that ellagic acid cannot be found as a supplement, because the pure form of ellagic acid cannot be absorbed by the bloodstream. You must take it in its natural state—in your food. So if you want powerful protection against cancer, eat the strawberries!

Only when you eat this yummy fruit do you release the potent cancer fighter into your bloodstream. According to a recent Rutgers University study, processing strawberries in a highly efficient puree machine pulverizes strawberry seeds to release a powerful dose of nutrition that would otherwise not be available for digestion or absorption. Ordinary juicers are not designed to accomplish this task.

So What’s the Answer?

Puree your vegetables, as you may have guessed, and you are right!

But not in one of those standard blenders. They are just not designed for the work. Most of them will not only do a poor job but will burn out very fast if you try to force them beyond their meager capacity.

Regular blenders also have too small a capacity to make whole meals for a family.

You need something that has real guts and a big capacity for this job so we suggest a high-powered machine designed for the purpose

We hope this info gets you thinking and that we can help you get onto the whole foods diet your body needs.

Research reported in a major dental science journal revealed that toxic bacterial waste products enter the bloodstream from infected gums.

(Journal of Periodontology January 2002;73:73-78)

About 30% of middle-aged adults in this country suffer from periodontal (gum) disease. GUM DISEASE and the bacteria involved in the disease process have been linked in earlier research to increased rates of STROKE and cardiovascular disease.
ROOT CANALS pose an additional threat to health.

Normal, healthy teeth are living things. They have nerves, a blood supply, require oxygen and nutrients in order to go on living.

The root canal procedure destroys the major nerve and blood supply.

The dead tooth is now left in the jaw. Bacteria can then begin to grow in the millions of tiny side channels or canals inside the tooth and toxins from these bacteria can enter the body.

Toxins from root canal teeth can slowly POISON the body. This slow poisoning can cause a variety of ailments such as bowel ailments, auto-immune diseases and cancers. Poisoning from any source can also bring on negative emotional problems.

Having healthy gums and teeth is not a merely a cosmetic issue but essential to our overall health.
Solutions:

Good oral hygiene is obviously important. Brush thoroughly and floss regularly. Use natural, nontoxic products for cleaning gums and teeth. Some herbs and essential oils are safely antibacterial and may help significantly.

Avoid common foods that promote dental problems, especially any sugars, sodas and high-carb foods. You might also want to limit grains, which some physicians such as Dr. Mercola find unhealthful.

If you have had or are being told you need a root canal, consult one of the new breed of “biological” dentists who can help advise you on alternatives. These same dentists use safer materials for periodic cleanings and other dental procedures, they avoid use of mercury fillings and they won’t expose you to toxic fluoride treatments.

While a nice smile can be an asset, truly health gums and teeth are an even greater one.

Evan’s Garden offers a full line of natural dental hygiene products.

Insufficient exposure to ultraviolet radiation may be an important risk factor for cancer in Western Europe and North America, according to a new study published in the prominent Cancer journal that directly contradicts official advice about sunlight.

The research examined cancer mortality in the United States. Deaths from a range of cancers of the reproductive and digestive systems were approximately twice as high in New England as in the southwest, despite a diet that varies little between regions.

An examination of 506 regions found a close inverse correlation between cancer mortality and levels of ultraviolet B light. The likeliest mechanism for a protective effect of sunlight is vitamin D, which is synthesized by the body in the presence of ultraviolet B.

The study’s author, Dr William Grant says northern parts of the United States may be dark enough in winter that vitamin D synthesis shuts down completely.

While the study focused on white Americans, the same geographical trend affects black Americans, whose overall cancer rates are significantly higher. Darker skinned people require more sunlight to synthesize vitamin D.

There are 13 malignancies that show this inverse correlation, mostly reproductive and digestive cancers. The strongest inverse correlation is with breast, colon, and ovarian cancer.

Other cancers apparently affected by sunlight include tumors of the bladder, uterus, esophagus, rectum, and stomach.

Cancer March 2002; 94:1867-75

While it’s important not to get too much exposure to sunlight, use of sunblocks and avoidance of sunlight is very dangerous indeed. The chemicals in sunblocks are themselves toxic. The lack of vitamin D production puts us at great risk.

Adjust your diet to restore balance of the omega-6 vs omega-3 essential fatty acids. Fish oils can help greatly in this. The proper balance of fats greatly reduces risk of skin cancers from sun exposure.

Use common sense in dealing with the sun. At the beginning of the season, limit exposure to perhaps 10 to 15 minutes and work up gradually. Utilize clothing and shade in order to avoid actual burning, and exercise caution when going in the sun at midday. Use a good, 100% natural moisturizer where needed. But do get out there and enjoy the sun!

Following is an article that appeared in the Washington Post in 2002. We doubt that most people have seen this information and we feel it is vital that we share it. Please note that this information actually applies to baking, frying and flame-broiling or grilling, according to other research. Boiling seems to be okay. Here is the article: — Link Seen Between Cooking and Cancer By Mark Kaufman The process of frying and baking starchy foods such as potatoes and bread causes the formation of potentially harmful amounts of a chemical listed as a probable carcinogen. Swedish officials said they were so surprised by the information that they decided to make it public immediately, rather than wait for publication in a scientific journal. The chemical, acrylamide, which is used industrially in the manufacture of some plastics, is also apparently formed by the heating of starches. Foods with especially high levels of the chemical included french fries, potato chips and crackers. The governmental agency, following up on research by a group of scientists at Stockholm University, studied more than 100 foods bought in Swedish stores and restaurants and determined that “fried, oven-baked and deep-fried potato and cereal products may contain high levels of acrylamide.” The high acrylamide levels were initially discovered during a University of Stockholm study at a factory that used them industrially. A Food and Drug Administration official said that the agency had not reviewed the report but that it considered the source to be “credible.” The Swedish report said that high doses of acrylamide have been shown to cause cancers and that “it seems reasonable to conclude that a significant number, perhaps several hundred, of the annual cancer cases in Sweden can be attributed to acrylamide.” The U.S. Environmental Protection Agency describes acrylamide as white, odorless, flake-like crystals that are used mainly in treating drinking water and for industrial purposes and can cause cancer in people exposed to high levels for a long period. Findings unveiled at a news conference called by the food administration showed that an ordinary bag of potato crisps may contain up to 500 times more of the substance than the top level allowed in drinking water by the World Health Organization (WHO). WHO recommends one microgram (one-millionth of a gram) per litre as a maximum permitted for drinking water. Researchers were surprised by the high levels found in both the workers and the people used for a control study. The Swedish government began testing acrylamide levels late last year and found that they were elevated in many starch-rich foods that had been baked or fried. They were not found, however, in raw or boiled foods, leading researchers to conclude they were formed by the cooking process. Washington Post, April 25, 2002; Page A13 — In addition to forming very toxic chemicals, cooking simply degrades the nutrients in most foods. The solution: Go raw? Is it time that most of us moved over to a mostly raw-food diet? Consider this: Man is the only species that cooks its food. Our bodies were never designed to deal with the fantastic amounts of toxic chemicals created by heating foods to high temperatures. The smart thing for us to to do is go natural, and consume plenty of fresh, organic, raw foods, and to supplement with super-concentrated natural foods such as barley grass, wheat grass, etc. We hope you find this information helpful to you and your family. ReplyForward