The Juicing Bible
- Book Review,
by Pat Crocker
From Booklist
Advocates of fruit and vegetable juices cite the high levels of vitamins and antioxidants in these products. Ironically, juicing requires an electrically powered machine to reduce raw fruits and vegetables to a drinkable liquid state. Pat Crocker and Susan Eagles have produced The Juicing Bible to stretch the imagination of those who own juicing machines. They promote unusual combinations of juices such as beets, ginger, apple, celery, chile, and garlic to vary otherwise humdrum products. While some may question the health-claim benefits outlined in the book's first half, interest in healing through natural foods continues to grow. The book's extensive lists of juice combinations make it a very useful reference. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Karen Rallo, South Bend Tribune, December 11, 2000
This book makes a good nutritional reference for anyone who is serious about his or her wellness.
Mark Knolbauch, Booklist, February 15, 2001
The book's extensive lists of juice combinations make it a very useful reference.
Anne C. Tomlin, Library Journal, May 1, 2001
[The authors]espouse the nutritive value of the vitamins, minerals, and fiber in fresh juices.
Book Description
The healing and therapeutic values of juicing has been widely reported over the past decade. Many ingredients found in your local grocery and health/alternative store have been shown to significantly help and improve certain health concerns with a daily juicing regimen. "The Juicing Bible" is designed to appeal to people who believe juicing is a healthy alternative and for those who are interested in learning about how to begin juicing and incorporating it into their lives. Juices, teas, bitters, tonics, smoothies, and roughies can all be made with simple, delicious, easy to follow recipes. Many of your questions and concerns about such ailments as high cholesterol, colitis, and gallstones can be found within the pages of "The Juicing Bible." We even have a recipe to relieve a hangover! "The Juicing Bible" is comprised of easy to follow sections. Section One lists the properties and healing qualities of almost 100 herbs, fruits, and vegetables. The second section lists 60 common ailments and the recipes specifically created to alleviate these conditions. The final section contains over 150 delicious recipes and even suggests which types of juices work well during specific times of the year. While almost everyone knows about the therapeutic value of echinacea in treating colds and flu, did you know that thyme relieves coughs, throat infections and bronchitis? Or that cinnamon promotes digestion and relieves nausea? Just by using an apple in your juice, you help to lower your cholesterol, maintain blood glucose levels and aid digestion. The simple carrot is a titan among vegetables: it contains antioxidants, anti-cancer, artery-protecting, and immune boosting properties. Carrots also help to counter the formation of kidney stones and relieve arthritis and gout. Juicing alone will not guarantee good health and wellness, so "The Juicing Bible" also provides information about other positive lifestyle initiatives which can impact on disease. Stress management, relaxation exercises, yoga, and the avoidance of toxins are all part of the wealth of information found within its pages.
From the Publisher
Winner of "The Best in the World" in the category "The Best Health and Nutrition" at The World Cookbook Fair Awards in Perigueux France on November 11, 2000. The sponsoring organization, The International Cookbook Revue, is dedicated to books about food and wine.
About the Author
Pat Crocker is the author of the award winning "Healing Herbs Cookbook" (Robert Rose). She is a culinary herbalist and professional home economist with more than 25 years experience. Past president of an herbalist association, she brings her passion about herbs to many newspaper and magazine articles as well as lecture events. Susan Eagles is a member of the National Institute of Medical Herbalists and is a qualified herbalist. She offers workshops on various topics regarding health concerns.
Excerpted from The Juicing Bible by Pat Crocker, Susan Eagles. Copyright © 2000. Reprinted by permission. All rights reserved
Introduction With juice bars and "elixir caf6s" springing up in cities throughout North America, it's tempting to think that juicing is a new trend. But it's really just the latest manifestation of a centuries-old health practice. And in this new age of genetically modified, over-refined, chemical-laden non-food, this "rediscovery" of juicing has never been more welcome. Research consistently shows that people who eat the greatest quantity of fruits and vegetables are about half as likely to develop cancer as those who eat little or no fresh fruits and vegetables. So it's not surprising that the United States Cancer Institute recommends eating 5 servings of fresh vegetables and 3 servings of fresh fruit each day. In fact, the phytochemicals in fruit and vegetables hold the keys to preventing many other modern diseases, such as heart disease, as well as debilitating conditions such as asthma, arthritis and allergies. Still, even the most disciplined person can find it difficult to eat all those fruits and vegetables every day. So why not drink them? Raw fresh juices, blended drinks and homemade frozen treats are an easy and a tasty way to ensure that adults and children get their "daily eight." BENEFITS OF JUICING Easy assimilation. In whole fruits and vegetables (or even in drinks that contain pulp), some enzymes, phytochemicals, vitamins A, C and E - along with minerals like iron, copper, potassium, sodium, iodine and magnesium -- are trapped in the indigestible fiber and cannot be assimilated by the body. But once "liberated" from the cellulose in the pulp, those nutrients can be taken into the cells of the body within 15 minutes (as compared to the hour or more it takes for nutrients to be assimilated from drinks with the pulp intact). This saves the energy required for digestion and allows the body to rest while detoxifying or cleansing, before or after physical activity, or while recovering from an illness. Water supply. Our cells consist mostly of water, which is essential to their proper function. That's why we should consume at least 8 glasses of water a day. Raw juice -- unlike coffee, soft drinks and alcohol (which take water from the body in order to metabolize) -- supplies the water you need to replenish lost fluid, while providing all the necessary vitamins, minerals, enzymes and phytochemicals. In addition, juices promote the alkalinity of body fluids, which is vital for proper immune and metabolic function. Cleansing action. Because the fiber is removed by extraction, raw juice has a laxative effect (more evident in fruit juices) which helps to rid the body of toxins. Detoxifying the system, and cleansing the digestive tract and colon, helps clear the mind and balance your moods. Cleansing also causes your metabolism to become more efficient and, if a whole-food diet is followed, the body will revert to its natural weight. The spark of life. The living "greenpower" that is present in all living plants is available to the body when raw fresh juices are consumed. This "life force" is a natural, vital quality that is lost in processing and when fruit and vegetables are stored. Antioxidants. Herbs, fruits and vegetables are high in antioxidants, which counteract the free radicals that can cause cellular damage, aging and susceptibility to cancers. Natural sugars. The sugars in fruits and vegetables come bundled with the goodness of vitamins, minerals, enzymes and other phytochemicals that aren't found in refined sugar. They deliver the same energy as pastries, candy and soft drinks, but without the chemicals and fat. Chlorophyll. Found only in plants, chlorophyll has a unique structure that allows it to enhance the body's ability to produce hemoglobin which, in turn, enhances the delivery of oxygen to cells. BENEFITS OF PULPING Full of fiber Fruit and vegetables contain fiber in the form of cellulose, pectin, lignin and hemicellulose - all of which are essential to health. Combined, these types of fiber slow absorption of food (increasing absorption of nutrients), help lower cholesterol, reduce the risk of heart disease, help eliminate toxins and carcinogens, prevent hemorrhoids, varicose veins, constipation, colitis (and possibly colon cancer), and help to prevent gallstones. When fruit and vegetables are blended or pulped, their fiber is retained, along with all the vitamins, minerals, enzymes and phytochemicals. Keeping you satisfied. By pulping different fruit and vegetable combinations and combining with herbs, nuts, seeds and whole grains, the body is nourished and the bulk in the fiber gives a sense of satisfaction that lasts longer than what you get from fast food snacks, soft drinks or coffee. Water. See above. More cleansing action. Fiber in pulped juices cleanses the body in a manner different from that of extracted juices. Insoluble fiber adds bulk to fecal matter, facilitating its rapid elimination through the colon. As a result, there is no undue multiplication of bacteria with production of toxins. The spark of life. See above. Antioxidants. See above. Natural sugars. See above. Chlorophyll. See above. JUICING AS PART OF A HEALTHY DIET Juicing plays a major role in ensuring a healthy diet by making it easier to consume the recommended 8 daily servings of fruits and vegetables. One large glass of pure, raw, fresh juice per day will help improve the immune system, increase energy, strengthen bones, clear skin and lower the risk of disease. For maximum benefit, it is wise to consume a wide variety of juices from different types of organic herbs, fruits and vegetables. Be sure to incorporate juices into a well-balanced, high-fiber, whole food diet. Extracted juices should not completely replace whole fruits and vegetables since their fiber is important for eliminating toxins and preventing cancer. A healthy diet includes protein, carbohydrates, fat, vitamins, minerals, enzymes and phytochemicals, fiber and water in proportions that promote growth and maintain vibrant, salubrious cells. Eat food in its natural and whole state where possible, avoiding packaged, refined, preserved, colored, pickled, salted, sweetened and artificially flavored foods.
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