Ok I am finally going to get this thread going. I was asked by a few of the members a while back for a beginners guide to vegetable juicing. SO here is what i have come up with. i have taken the notes i took from all the reading i did on vegetable juicing and the live enzymes and nutrients and i have got about 14 pages of straight information on the nutrients and enzymes in different foods and the benefits that they are recognized for.
I also have to say that this field of nutrition is a love it and live it or dont believe it its not really gonna work the way they say it does type of situation.
The reason why is because a lot of the healing properties the vegetables juices have come form not just the vitamins and minerals in them which are a million times better than what u find in a pill and also MUCH better absorbed, they are also a combination of live enzymes. The live enzymes are what make the fruits and vegetables some what of a mystery and the reason for this is that once extracted from the produce they will oxidize with in 4 minutes. This means a few things. The first is that You can not study them after they have been oxidized bc they are not chemically the same. The second is DRINK YOUR JUICE AS SOON AS U JUICE IT! Don't let it sit and dont put it in a bottle unless u have something that can vacuum pack your juice, even in that case i would only vacuum pack it once and only if is vacuum packed from the juicer into the bottle then packed b/c against the juice will completed oxidize and be bad for you in 4 minutes so only juice what u will drink right then.
SO you say "ok" why is juice form a juicer different from the juice in my grocery store. They are different because of the live enzymes! EVERYTHING that has been bottled in the unted states and is a food product has been heated to 160F or 180F degrees, it is law to kill the bacteria. That law makes sense but it also kills the live enzymes in the juices or canned vegetables that we eat.
The glands in plants that make these enzymes die at 120 F degrees. The enzymes begin to die at 102 F degrees and are completely dead at 126 degrees.
Now with this said this will be my introduction to this thread i will try and make at least one addition every day or so until i have completed typing out my notes. it is finals week at school, but i did want to get this thing rolling.
The point of this thread is to add information about nutrients and health to your stores of knowledge so that if you need them u can use them. This is not some hocus pocus information. This is information gathered by PHD's medical doctors who use this knowledge to help treat their patients. I said HELP treat not treat. Their are definate cases where people have been on their death bead and been brought back because they have changed their diet around and it was no to late for them to do so!
Any Medical physician/dietician/ knows that good nutrition is key to good health.
This will be my contribution to your health. I will also say that vegetable juice makes for one HELL of a post workout shake as far as healing is concerned. But i will get into all that later. This thread again will be geared almost all towards the health aspect of the nutrients in the food, and not really geared directly towards bodybuilding. I will add in my own experiences with the juicer and different juices and how they have helped me along the way.
If you have any questions i will get to them as i see them. Again all my information is from books written by doctors and PHD's in nutrition fields that have worked directly with these juices and know their effects first hand. I am not saying that so u replace medical advice, i am saying that so you know my information is well studied from practical experience and double blind tests performed by these experts.
With all of that said i hope you all choose to learn something form this thread and i hope i give you some good reading!
EDIT: I stickied this thread so it would be easier for me to find when i want to post. Hopefuly out of interest we can keep it stickied.
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