Tag Archives: potassium

Juicing = Longevity

Juicing For Thriving In a Toxic World

vegetable juice

We need around (6-8 servings!) of vegetables and fruit every day. Eating cooked vegetables doesn’t fully count as typically many nutrients are lost during the preparation and cooking process. Fruit in general contains high amount of fructose and we need to be careful and limit the intake.  This all means we need to consume a tons of vegetables, which may not be an easy task especially if you live a busy life or don’t particularly fancy eating them.

That’s why juicing tends to be the easiest way to reach our daily requirement.

Juicing also helps us better absorb the nutrients from the vegetables as well as using a wider variety of vegetables than we would typically eat.

When you drink freshly made green juice, it is almost like receiving an intravenous infusion of vitamins, minerals and enzymes because they go straight into your system without having to be broken down. When your body has an abundance of the nutrients it needs you will feel energized and your immune system will get a boost.

Green vegetable juicing ensures enough nutrients for optimal health, including about 300 mg of potassium per glass. By removing the fiber we are able to consume large volume of natural potassium.

  • For juicing beginners (those in good health) it is acceptable to include both fruits and vegetables otherwise it may become difficult to get used to green juicing. Juicing fruits is somewhat controversial due to high amounts of fructose that can be harmful especially if you are overweight, have high blood pressure etc.
  • Organic vegetables and fruits are free of pesticides and our best choice.
  • If you don’t have a juicer please consider getting one, it is one of the best investments for your health and if you are sick it may as well save your life!
  • You don’t need a fancy and super expensive one, but you do need a good quality and strong juicer (at last 700W) to be able to get the full benefit and also juice leafy vegetables, wheatgrass etc.  I have a Samson and pretty happy with its performance. Alternatively you can use blender, add some water and pass the mixture through a fine-mesh strainer.
  • If you are new to juicing, take it easy and mix it with some fruits at the beginning. Take couple of “lighter” taste  vegetables (e.g. cucumber (peel it), fennel, carrot or spinach) and add lemon, lime, apple or ginger to improve taste.  A great recipe for beginners is a “Miracle Drink” – juice from apples, beet root (with leaves) and carrots.  It’s a powerful detox, immune system booster, great for eyesight, low hemoglobin, anemia, leukemia and cancer.
  • Follow these links to find few good recipes for juicing beginners. Jamie Oliver Juicing Recipes  or Gwyneth Paltrow Juice Recipes
  • When you get used to juicing, shift slowly towards more vegetables and less sweet fruits. Lime and lemons will always stay a great addition even for “hard core nutrition connoisseurs” as they contain limited amount of fructose.

Juice In, Love Out  🙂 

To Salt Or Not To Salt?

The salt is not only healing, but essential for many biological functions. Not any salt though.

Salt is an essential nutrient required for blood pressure regulation, transportation of nutrients and ion exchange. It is important to note Salt 810that all salts are not equal. Processed (table) salt can indeed be harming as it contains chemicals, such as moisture absorbents, flow agents and sometimes fluoride. The salt processing involves drying the salt on high temperatures which radically alters the chemical structure of the salt.

  • On the other hand, the natural unprocessed salt is not only healing, but in fact essential for many biological functions.
  • Himalayan salt mined from ancient sea beds in Pakistan is one of the most appreciated as it is the purest salt available. Note that this salt does not supply iodide.
  • Role of the salt in heart disease is a controversial topic. Whilst mainstream experts suggest excessive salt consumption contributes highly  to the risks of heart attacks , strokes and death and should be avoided, the other experts disagree.
  • Potassium intake of our ancestors was significantly higher than of sodium thus potassium deficiency may be more responsible for hypertension than excess sodium. The best way to ensure getting enough potassium is to increase the vegetable intake. Juicing is a great way to get more vegetables into your diet.
  • Iodine consumption is ever decreasing and lack of iodine is closely associated with cancer, hypothyroidism and  child’s brain function and IQ. Sea vegetables like kelp and spirulina are among the best natural dietary sources of iodine along with organic and whole grain foods, milk and eggs. Unrefined Celtic Sea Salt (or Le sel de Guérande), harvested off the shores of France, is all-natural, pure source of iodine that contain up to 350mcg per 1/4 tsp.

Key Things to Consider

  • Throw away your table salt and replace it with natural, unprocessed salt like e.g. Himalayan salt, Celtic sea salt or similar. You can find them in your health stores, alternatively follow the link to one of the brands I use: Celtic Sea Salt,  Le sel de Guérande,  Himalayan salt.
  • Avoid all processed foods, which are very high in processed salt and low in potassium and other essential nutrients.
  • Take care of your iodine levels by proper intake of see vegetables, spirulina, Celtic sea salt and iodine-rich food.
  • Consider green vegetable juices as an excellent way to ensure your potassium intake.

Resources and Credits