Is Juicing Beneficial?

Do you see a juicer in this kitchen (1800's)? Traditional cultures did not have juicers, but they did crush certain foods to produce lacto-fermented beverages in a process similar to digestion that creates a large amount of enzymes. These drinks helped to promote a healthy digestive system.

Today we have a wide variety of diet books, holistic practitioners and websites touting the benefits of juicing.  Many of these diet programs involve fasting on juices made from mostly vegetables and some fruit as a way to lose weight and/or heal from a variety of health issues.  Juicing provides enzymes, and "cleanses the colon, liver, and cells.” And then there are the individuals like me who have discovered that we must chew our food into juice in order to turn it into a natural healthy juice and realize that juice-fasting can be detrimental to one's health in the long run. 

Like many people, I was intrigued by the idea of being able to get the daily requirement of fruits and veggies by juicing. I admit that I jumped the gun to purchase a juicer, but had I only used a bit more common sense regarding juicing, I might have saved myself some money and time.  After purchasing the juicer, I began questioning the health benefits of drinking vegetables and fruits from which the fiber had been extracted.  I remember thinking how whole are vegetables and fruits if the fiber has been removed? How wholesome could it be now that we have tampered with Mother Nature, who must have put the fiber there for a reason?  The whole idea is to eat WHOLE FOOD, or is it? I began researching the subject and quickly learned that we need fiber for two reasons - 1) to slow down the absorption of sugars, and 2) to help eliminate waste.

Most of us were taught that chewing actually begins the digestive process by mixing food (particularly carbohydrates) with saliva. The process of chewing and tasting our food also sends signals to the digestive tract about what to expect in terms of nutrients as well as which enzymes will be needed to assimilate them.   Now here is where you need to pay attention. Juicing bypasses these signals which results in poor digestion! 

Juicing green leafy vegetables and cruciferous vegetables blocks mineral absorption and depresses thyroid function. When vegetables are cooked, those substances are neutralized. Cooking actually makes the minerals in vegetables much more available.

Also, there are very few enzymes in most fruits and vegetables used in juicing recipes. Foods that contain a lot of enzymes are mostly foods that have been lacto-fermented.

I lacked a basic understand of biochemistry so, like many, I was easily persuaded into thinking that juicing was beneficial. Since buying a juicer, I have studied the basic chemical composition of living matter and of the chemical processes that go on in living organisms; I now better understand that the best way to eat all food is whole.

Removing toxins from the body is an ongoing process, involving numerous enzyme systems.  The best way to help the body cleanse is to consume a lot of bone broth, which provides the liver with certain amino acids involved in the process of clearing the residues of metabolism.

Juicing can lead to low blood sugar and serious nutrient deficiencies.  The body is likely to interpret a juice fast as starvation, thereby slowing down the metabolism and allowing the pounds to be packed on very quickly, likely as soon as the fast is over.  Having fasted myself I speak with experience. 

The right strategy:

• Eat whole foods 

• Eat vegetables and fruits that are in season 

• Buy local produce

• Learn how to make homemade broth

• Eat organic whenever possible

In health and happiness

Gloria P.

PS:  IC patients should avoid all store bought juice even if it is pear or blueberry. If you would like to have a little juice fresh squeeze or a blended smoothies is the way to go. Drink and eat all foods in moderation. 

THE DIFFERENCE OF PASTURE-RASIED EGGS

     Here's a sad fact: most of the conventionally, and even organically, raised hens in the US never see the light of day, or a single blade of green grass in their entire lives.  The good news is there are farms across the country that pasture raise their birds in enjoyable conditions that have been verified independently as Certified Humane, in addition to certified USDA organic.   

     You can find pastured raised eggs at many of these FARMS who spend their days outdoors in fresh air, grazing native grasses in small flocks. Regular rotation onto fresh pasture protects our land from over grazing, and provides the birds a change of scenery and loads of exercise. We are obligated to let our birds exhibit natural behaviors and have a bit of choice about how they spend their days. Salad and exercise make for happy, healthy hens and great eggs! 

     Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin.  Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts, as well as supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

     Besides providing all eight essential protein-building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

In Health & Happiness 

Gloria P. 


Reference: 

Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ. Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes. Br J Ophthalmol. 1998 Aug;82(8):907-10
Saitoh S, Sato T, Harada H, Takita T. Transfer of soy isoflavone into the egg yolk of chickens. Biosci Biotechnol Biochem. 2001 Oct;65(10):2220-5.Hope BK, Baker R, Edel ED, Hogue AT, Schlosser WD, Whiting R, McDowell RM, Morales RA. An overview of the Salmonella enteritidis risk assessment for shell eggs and egg products. Risk Anal. 2002 Apr;22(2):203-18.
Raw Eggs for Your Health—Major Update. http://www.mercola.com/2002/nov/13/ eggs.htm.

Eggs

Eggs are the most nourishing and easy-to-digest foods on this planet.  

Raw egg yolks has been compared with human breast milk because it can be absorbed almost 100% without needing digestion.  

Egg yolks will provide you with most essential amino acids, many vitamins (B1, B2, B12, A, D, biotin), essential fatty acids, a lot of zinc, magnesium and many other nutrients which IC patients are almost always deficient in.  Eggs are particularly rich in B12, which is vital for normal development of the nervous system and immunity.  A large majority of IC patients especially menstruating woman and children are deficient in B12 and hence anemic. 

Egg yolks are very rich in cholin - an amino acid essential for the nervous system and liver  function. Cholin is a building block of a neurotransmitter called acethylcholin, which the brain uses for cognitive or learning processes and memory amongst its many functions.  Cholin supplementation is often recommend for people with neurological damage, memory loss and poor learning ability.  It is not usually for a child suffering with chronic bladder pain, stomachaches, bloating, constipation, urinary tract infections, urgency, wetting, skin rashes , weight issues, poor self-esteem,  overly sensitive, and learning disabilities.  Egg yolks, particularly uncooked, would provide the best food sources of cholin. Add them to soups and smoothies.

Sadly, based on some faulty "science" and commercial publicity, eggs have been given a bad rap despite their excellent nutritional value. This happened because eggs contain cholesterol, the cholesterol that we need to produce healthy sex hormones. In the last decade there have been many clinical studies confirming that consuming eggs has nothing to do with heart disease or atherosclerosis. Studies have proven that people who consume eggs show a lower risk of these health problems.

One of the largest egg studies, conducted by Hu and published in The Journal of the American Medical Association in 1999, examined data from the Health Professionals Follow-Up Study and the Nurses’ Health Study. Known as the Harvard Egg Study, it reviewed dietary questionnaires from 37,851 men and 80,082 women. Results revealed no overall association between egg consumption and risk of coronary heart disease or stroke in normal, healthy men and women, even at the highest level of intake of one egg per day, amounting to seven eggs per week.   In the United States, cholesterol intakes have dropped drastically since 1970. 

In a 2004 clinical study by Herron, more than 50 healthy men and women were given a high-cholesterol diet consisting of three eggs per day and then tested for serum cholesterol. Some individuals were completely resistant to the cholesterol-raising effects of this diet. Classified as hyporesponsive, these subjects experienced little or no change in serum blood cholesterol levels.

Statistics 

In 2010, heart disease cost the United States and estimated $316.4 billion. This total includes the cost of health care services, medications, and lost productivity. 

The Cost of Heart Disease and Stroke

• More than 1 in 3 (81 million) U.S. adults currently live with one or more types of cardiovascular disease.
• An estimated 935,000 heart attacks and 795,000 strokes occur each year.
• Americans make more than 79 million doctor visits every year for treatment and management of cardiovascular diseases.
• Nearly 6 million hospitalizations occur each year because of cardiovascular diseases.

HAVE WE BENEFITED BY EATING NOT EATING EGGS OR BY GIVING UP THE YOKE THAT IS LOADED WITH VITAMIN D WHICH HELPS US ABSORB VITAMIN A?

Cholesterol

Cholesterol is a waxy steroid of fat that is manufactured in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. and It is an essential structural component of mammalian cell membranes. It is required to establish proper membrane permeability fluidity. In addition cholesterol is an important component for the manufacture of bile acids, steroid hormones, and Vitamin D.

  

Human breast milk also contains significant quantities of cholesterol. Obvious we need it right from birth.

Most people do not know that 85% of blood cholesterol does not come from food but its produced by the liver in response to consumption of PROCESSED CARBOHYDRATES and SUGAR (this does not include the simple sugars in fruit and raw honey) so these are the foods to avoid in order to protect your health, not eggs.  

To learn more on the subject I recommend reading "Put Your Heart In Your Mouth" by Dr. Natasha Campbell-Mcbride MD

Which Eggs Are Best

I suggest eating pastured raised chicken eggs. Free-range organic eggs are the best because the hens have much better nutrition, are not fed antibiotics and agricultural chemical and are exposed to sun and fresh air.  To find a farm near you that sells pastured organic eggs click HERE.

What about Egg Allergies

Did you know that the white part of the egg is what most people react to, because the whites contain very complex proteins and antigens. Egg yolks contain single amino acids, which virtually do not need digestion. That is why a lot of people with egg allergy can tolerate the egg yolks if carefully separated from the whites. 

If you suspect a real allergy to egg do the sensitivity test.  You need to test the whites and yokes separately.  At bedtime separate yoke from white, then smear yolk on left wrist and white on the right wrist go to bed and in the morning check wrist for an angry itchy red reaction.   

The best-selling of the statins is atorvastatin, marketed as Lipitor and manufactured by Pfizer. By 2003 it had become the best-selling pharmaceutical in history, with Pfizer reporting sales of [US$]]12.4 billion in 2008. As of 2010, a number of statins are on the market. There is limited evidence to support the use of statins for primary prevention in people with low cardiovascular risk. Learn more about the Oiling of America HERE.

The USA Government has allowed many associations to continue touting a low fat  and low cholesterol diet when it should be obvious to all of us that it has never worked. Heart disease has reached epidemic proportion and is the number one cause of death in the United States. Processed food and fast food are the culprits. Without enough fat and cholesterol in our diet we  crave carbohydrates, sweets and over eat.  

The majority of people are suffer with some type of digestive issues, hormones imbalance, physical and mental disorders due to a high processed diet. 

START YOUR DAY WITH PROTEIN

“Eggs are just like any other food,” says Greenblum. “If you eat them in moderation, you’ll be OK.”

“What’s most important is the total diet,” adds Tallmadge. “If you’re eating a healthy, well-balanced diet, having an egg a day would be fine. It’s not the egg that’s a problem; it’s what we eat with it. The biggest egg eaters in the world are the Japanese, and they also have the lowest rates of cardiovascular disease.

The two items that we should avoid eating with our organic pastured eggs and grass-fed pork are processed grains/bread and starchy potatoes that our digestive systems cannot breakdown and digest properly.

Consuming high-protein foods such as eggs is particularly important for older adults because it can help stave off muscle loss and reduce the rate of protein breakdown.1,2 The fact that eggs are inexpensive and low in calories is another bonus, making them a popular choice for budget-conscious consumers and families with children.

In Health

Gloria Prater, Whole Health Edu.

References

Taylor F, Ward K, Moore THM, Burke M, Davey Smith G, Casas JP, Ebrahim S (2011). "Statins for the primary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews (1): CD004816. 

National Institute for Health and Clinical Excellence (May 2008, reissued March 2010). "Lipid modification - Cardiovascular risk assessment and the modification of blood lipids for the primary and secondary prevention of cardiovascular disease - Quick reference guide

"Simons, John. "The $10 billion pill", Fortune magazine, January 20, 2003.

"Doing Things Differently", Pfizer 2008 Annual Review, April 23, 2009, p. 15.

Sweetman, Sean C., ed (2009). "Cardiovascular drugs". Martindale: the complete drug reference (36th ed.). London: Pharmaceutical Press. pp. 1155–434. ISBN 978-0-85369-840-1. 

Celentano JC. Nutrition review: Where do eggs fit in a heart-healthy diet? Am J Lifestyle Med. 2009;3(4):274-278.  Herron KL, Fernandez ML. Are the current dietary guidelines regarding egg consumption appropriate? J Nutr. 2004;134:187-190.
 Webb D. Dietary cholesterol, eggs and CHD. Unpublished paper for the Egg Nutrition Center. February 2010.
 Beyer RS, Jensen LS. Overestimation of the cholesterol content of eggs. J Agric Food Chem. 1989:37(4):917-920.
 Kritchevsky SB. A review of scientific research and recommendations regarding eggs. J Am Coll Nutr. 2004;23(6):596S-600S.
 Klein CJ (ed). The Scientific Evidence and Approach Taken to Establish Guidelines for Cholesterol Intake in Australia, Canada, the United Kingdom, and the United States. Bethesda, Md.: Life Sciences Research Office; 2006.