fresh vegetable and fruit juices

8/6/2019 Fresh Vegetable and Fruit Juices

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VEGETABa n d FRUIT

Sff lk f ing in your body?"at

I H I OR I G I N S

JU ICESYN.W. W A L K E R , D.SciWH AT' S MI S S I NG I N YOUR BODY?


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VEGETABLEa nd FRUIT

what's missing in your body?Formerly t i t l ed Raw Vegetable Juices

The lack or deficiency of certain elements, suchas vital organic minerals and salts, and consequently of Vitamins, from our customary diet isthe primary cause of nearly every sickness anddisease.How can we most readily furnish our bodywith the elements needed?

N. W. WALKERDoctor of Science

Compiled under the direction of and endorsed byR. D. POPE, M.D.


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1970 by Dr. Norm an W. W alkerPublished Annually Since 1936

Formerly titled: Raw Vegetable Juices

Revised 1978 and retitledFresh Vegetable and Fruit Juices

ISBN: 0-89019-06704

All rights reserved, including the rightto reproduce this book or portions

thereof in any form

In publ ishing this book, it is not Dr. Walker 's or the Publisher'sintent to diagnose or prescribe, but only to inform the reader.

Dr. Walker recommends the reader contact a professional doctorspecial iz ing in the appropriate subject.

P O BOX12260 / PRESCOTT AZ86304-2260(520) 445-5567


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F O R E W O R DI wish to acknowledge my indebtedness to Norman

W. Walker, D.Sc. for his untiring co-operation in thepreparation of this book.

Dr. Walker has placed at my disposal , without reservation, the results of his experience, experiments andanalyses which have made possible the compilation andpublication, for the first time in history, of a fairlycomplete guide of the Therapeutic uses of our morecommon, every-day vegetables when these are taken inthe form of fresh, raw juices.

It is hoped that this will prove to be not only a usefuland handy reference guide for all the members of myprofession, but will also be of considerable help to thosewho wish to derive the utmost benefit from the naturalfoods which God created for the nourishment of Man.

R. D. Pope , M.D.


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C O N T E N T S

F r e s h V e g e t a b l e a n d F r u i t J u i c e s 1-17W h a t ' s M i s s i n g ? 3W h y n o t e a t t h e v e g e ta b le s? 6C o o k e d f o o d s 8M y f i rs t ca r ro t ju ic e 9J u i c e s n o t c o n c e n t r a t e d f o o d s 10P ro te c t io n a g a in s t p e s t i c id e s 1 3H o w m u c h j u i c e c a n b e t a k e n s a f e ly ? 1 4

V e g e t a b l e J u i c e s - U s e s a n d B e n e f i t s 17-61M o r e T o p i c s o f V i t a l I n t e r e s t 61 -76

C o l d s 6 1E n d o c r i n e G l a n d s 6 3V i n e g a r 6 3M i l k 6 7N a t u r a l c h i l d b i r t h 6 9D o j u i c e s h e l p b o n e s ? 7 2T h i n g s t o b e a r in m i n d 7 4

V e g e t a b l e s a n d F r u i t J u i c e s -T h e i r T h e r a p e u t i c U s e s 7 7 - 7 9L i s t o f F o r m u l a s 7 9 - 8 1

S p e c i a l : V e g e t a b l e V a l u e C h a r t 8 2 - 8 3F r u i t V a l u e C h a r t 8 4 - 8 5

A i l m e n t s a n d F o r m u l a s 8 6 - 1 1 5I n d e x 1 1 7 - 1 1 8

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You don't need to relate your health to your age! For more than100 years, Norm an W. W alker, Ph.D., proved through research thatwell-being and long life can go hand-in-hand. Modem day nutritionistsand medical researchers are just now d iscoverinq the truths which Dr.Walker has known and,expounded throughout the twentieth century.Dr. Walker himself was living proof that a longer, healthier life may beachieved through proper diet, mental soundness, and intelligent bodycare. Every year we read about a new fad diet, a "cure-all" drug, a foodsupplement, or a revolutionary exercise program that w ill save our lives.The Dr. Walker program is unique in that it doesn't use the promotionalwords , "miracle, fad, or revolutionary" ....it doesn't need them !Dr. Walker's contributions to our living longer, healthier lives beganbefore the turn of the century in London , where as a young man hebecame seriously ill from o ver-work. Unable to accept the idea of illhealth or a sick body, Dr. Walker cured himself. Since that time , hespent the balance of his life search ing man's ability to exten d life andachieve freedom from disease.In 1910, Dr. Walker established the Norwalk Laboratory ofNutritional Chemistry and Scientific Research in New York, and thusbegan his important contributions to a longer, more active form of living.Am ong his great contributions.was the discovery of the theraputic,value of fresh vegetable juice s, and in 1930 the development of theTriturator Juicer.

We believe Dr. W alker was one of the world's leading nutritionist;his unique contributions are all available to you through his books.

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Dr. W alker open s up a wonderful world of know ledge in th isbook. He shares wisdom th at i s s imple to und erstand and w ithwhich we can all profit.The extensive benefits of fresh fruits and vegetables and thejuices derived from them is l iterally amazing. What one willlearn in this book could easily be considered a gift to thequality of life itself!I w ould encoura ge anyo ne to read, to learn, to grow, and th ento sha re with oth ers so tha t they too can l ive a longer,healthier, and more active l ife.W e w ere, after all, create d to l ive a vibran t l ife!Carolyn Hof fmanEditor

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what's missing in your body?Fresh Vegetable and Fruit Juices

The human body i s inext r i cably dependent on the qua l i ty of foodand no l ess i t s ' com pat ib i l i ty w i th the nee ds of the body. People h aveawakened t o t h i s r ea l i za t i on , bu t on l y i n t he pas t t wo cen t u r i e s .Gradua l ly , more and more l ight was shed on the myste r ious workingsof the human ana tomy and the manner in which the body ut i l i zes them i ne ra l s and Vi t am i ns co m po s i ng such food .

T h e resul ts ob tained in help ing the bo dy reco ver from n ear ly everydi s turb anc e or a i lm ent , have been a lm ost phe no m en al the W or ld over ,par t icular ly in the area of Juice Th erap y. Today, any pe rson n ot fam il iarwi th the nut r i t ional and rec up erat iv e value of fresh v eg etab le and f ruitj u i c e s is woe fu ll y un i n fo rme d .

Sin ce the turn of the 20 th Cen tury , f resh v ege table and f ruit jui ce shave co m e in to the i r ow n. Th e i r va lu e is now def in i t e ly recog nized bythe wel l - informed, inc luding profess iona l s as wel l as l aymen. Therea so n for the efficacy of su ch ju ic es l ies in th e fact that , by sep ara t ingthe mineral e le m en ts and the dis t i lled wate r in the food from the f ibers ,th i s l iquid food i s d iges ted in a mat te r of minutes . The d iges t iveprocesses requi red to separa te the minera l e l ements f rom the f ibers ,on the other hand, involve labor and t ime - actual ly hours - to beexpen ded by the d i ges ti ve o rg ans . Th ese p roces ses o f d i ges t i ng wh ol evege tables and f ru i t s use up much energy, and the means wi th whichto no uris h such en erg y is der iv ed f rom th e food. A por t io n of the"sol id" food eaten i s thus diver ted f rom i t s nut r i t ional goal to be usedas fuel to generate this energy.

Th i s answer s t he f r equen t l y a sked ques t i on : Why no t ea t t hevege t ab l e s and fru it s W H O L E , ins t ead o f m ak i n g j u i ce s? Ac t ua l ly ,there i s no nour i shment in the f ibers , however , f ibers se rve a veryuseful and much needed purpose . F ibers ac t as an in tes t ina l broom.Af te r having t rave led through the s tomach, the duodenum and 25 fee tof smal l intest ine , these f iber par t ic les reach the colon in the form ofm icro sco pic ce l lu lose . T h e colon s t il l co ns id ers the ce l lu los e as f iberand uses i t as such. W i thout f iber , the Co lon , and the bod y as a who le ,cannot be mainta ined in a hea l thy condi t ion .

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I t i s thus imperat ive that throughout each day of l i fe , a wel lba lanc ed d ie t should con ta in as the main course , a s a lad com po sed ofa var ie ty o f vege tab les - RAW VEGETABLES! To gu ide you in theselect ion and prep arat ion of such salad s , I hav e wr i t ten the book T heV e g e t a r i a n G U I D E T O D I E T & S A L A D S ( o r D I E T & S A L A DS U G G E S T I O N S in o l d er e d it io n s .)

In response to innumerable reques ts for informat ion regardingthe mine ral con ten ts of food, we have ad de d an A pp en dix to th is N ewEdi t ion . Th is con ta ins an ana lys i s o f our m os t f ami l ia r and com m onlyused foods .

I mus t emphas ize the fact that i t i s v i r tual ly imposs ible to grow,even organ ica lly , the PE R F EC T produc t from A N Y seed . Th e reasonfor this is that the re are m an y factors involved in the gro w ing o f plan tswhich vary, somet imes radical ly , f rom one plot of ground to another .

A l s o , there are today, m any var ie t ies of a lm ost every kind of food.For example , here a re some of the var ie t i es o f car ro t s ava i lab le :Impera tor , Chantenay , Danvers and Oxhear t , each hav ing a s l igh t lydif ferent mineral composi t ion f rom the others , but not enough to takethem out of the car rot category. Th is i s a lso true w i th other v ege tables .We are obl iged to use any analyt ical informat ion about food as agenera l gu ide . This i s because of the var iab le condi t ions o f so i l ,c l imate , loca t ion and method wi th which the p lan t ing i s done .

A var ie ty of veg etables in our food co m bin at io ns assures our bo dyof obtaining al l the vi tamins and minerals i t has need of .

O rgan ical ly grow n food, i f ob taina ble , is no rm al ly of sup er iorquali ty, un fortu na tely it is al l too often un ob tain ab le. It w ou ld be amis take to become a fanat ic about the qual i ty of food we are obl igedto pu rch ase a t m ark ets . To those w ho se awa rene ss on th is subject runtoo deeply , i t would seem to me that perhaps i t would be wise tom ov e to the co un try w he re you can grow yo ur ow n food. I t is pr im ari lywi th th i s thought in mind tha t I w ro te the book BA CK TO TH E L A N DFor Sel f -Preservat ion.

General ly speaking, i f you are not able to buy exact ly the foodyou want, then as long as i t is necessary to do so, take the best of whatIS avai lable .

Just be sure that you pick the freshest and best quali ty you see,and th is appl ies to whether you are buying your vegetables for Saladso r mak ing you r J u i ces .

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W H A T ' S M I S S IN G I N Y O U R B O D Y ?I kn ow that i f I d o not drink a suff ic ient qu an t i ty o f fresh-raw

veg etable ju ic es , then as l ike ly as not , m y full qu ota of no ur i s hm en t -E N Z Y M E S i s m i s s i ng fr om m y body .

H ow a bou t you?You, and you a lone a re respons ible for the resul t of how youno ur i sh yo ur body. Th e LIF E in yo ur food i s wh at co un ts .Your bod y is com po sed of b i ll ions o f m ic rosco pic cel ls . Your very

e x i s t e nc e de pe nds on t he m . T he y ne e d nou r i s hm e n t , l i ve , a c t i veno ur i shm ent . It de pen ds on yo u , and on you a lone , wh e the r t he foodyou ea t resul t s in nut r i t ion or malnut r i t ion!

E N Z Y M E SThe bas ic key to the e f f icacy of nour i shing your body i s the l i fewh ich is presen t in yo ur food an d of tho se in tangible e lem en ts , kn ow na s e n z y m e s .

In other w ord s , the e lement w hich enab les the bod y to be n our i shedand l ive , tha t e lement which i s h idden wi thin the seeds of p lants andin the sprout ing and growth of p lants i s a l i fe pr inc iple known ase n z y m e s .E n z y m e s h a v e b e e n d e s c r i b e d a s c o m p l e x s u b s t a n c e s w h i c henable us to digest food and to absorb i t into our blood. I t has a lsobe e n c l a i m e d t ha t E nz ym e s diges t cancers . In order to perform suchc la s s if i ed o pe ra t ions , En zym es would requ i re a bod y of so m e k ind , aphys ica l or mater ia l organism. This they do not have , any more thane lec t r i c i t y wi th i t s mul t i t ude o f phases , such a s vo l t age , amperage ,wat tage , e tc . , does not have subs tance , but i t ac t iva tes subs tances ofwhich i t i s not an in tegra l par t . Thus enzymes a re not "subs tances ."En zym es a re an in tang ib le mag ne t i c Cosm ic Ene rgy o f L ife Pr in c ip l e(not a sub stan ce) wh ich is int imately involved in the act ion and act ivi tyof every a tom in the hu m an bod y, in veg e ta t ion , and in every form oflife.

Once we ge t th i s c lear ly in to our consc iousness , we wi l l knowdef ini te ly why our food should be in te l l igent ly and proper ly se lec ted,and why i t shou ld be raw, uncooked and unprocessed .

W e c a nno t ha ve l i f e a nd de a t h a t t he s a m e t i m e , e i t he r i nconnec t ion wi th our body, or wi th vege tables , f ru i t s , nuts and seeds .Where there i s l i fe , there a re enzymes .

En zy m es a re sens it ive t o t emp era tu re s above 118F . A bov e 120Fe nz ym e s be c o m e s l ugg i s h , j u s t as t he hum a n bod y be c o m e s l a ngu id

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and relaxed in a hot bath. At 130F the l i fe of enzymes is ext inct .They a re dead .

Wi th in seeds , enzymes a re in a do rman t s t a t e , and under p ropercon di t ion s wil l rem ain in a s ta te of susp end ed an im at ion for hu nd red sand thousands o f yea rs .

As a mat ter of fac t , carcasses of prehis tor ic an imals found in theno rthe rnm os t reg ion s of the ear th , in S iber ia and o the r g lac ia l reg io nswhere they were ins tan t ly f rozen by ca tac lysmic ice format ions some50 ,000 years ago , have been found to con ta in enzymes in abundance ,which became act ive when the f lesh was thawed to body tempera ture .T h u s , e n z y m e s c a n b e p re se rv e d a t a n y d e s i r e d l o w t e m p e ra t u rewi thout loss .

Li fe as LIFE cannot be expla ined , so we descr ibe enzymes as aCosmic Energy P r inc ip le o r v ib ra t ion which p romotes a chemica lac t ion o r cha nge in a tom s and mole cu le s , cau s ing a reac t ion , w i thou tc h a n g i n g , d e s t ro y i n g o r u s i n g u p t h e e n z y m e s t h e m se l v e s i n t h ep ro c e s s .

In o ther words , enzymes are ca ta lys ts and as such they p r o m o t eac t ion o r change wi thou t a l t e r ing o r chang ing the i r own s t a tus .

With th is br ief explanat ion , you are bet ter ab le to apprecia te thevalue , reason, logic and in te l l igence of choosing the food wi th whichyou intend to nourish your body, not only food in the raw state , butalso food us ed and pre pa red so that it wil l no uris h the cel ls and t issu esof your body in the most speedy and eff ic ien t manner poss ib le .

T he gre a t L aw of Li fe i s rep lenis hm ent . I f w e do not ea t , we d ie .Just as surely, i f we do not eat the kind of food w hic h w il l nour ish thebody const ruct ive ly , we not only d ie premature ly but we suffer a longthe way.

Our body needs to be suppl ied dai ly wi th the same e lements wi thw hich it i s co m po se d. D ue thou ght , a t ten t ion and con side ra t ion tothe o the r two par t s of our be ing , nam ely ou r m ind and sp i r i t , p rov idesour total l i fe with complete heal th .

We can eat the f inest and most construct ive food in creat ion, butth is wi l l no t prevent the d is in tegra t ion of the body i f resentments ,fear , worry , f rus t ra t ion and negat ive s ta tes of mind are permi t ted toobsess us .

H eal th is the indis pu tab le found at ion for the sat isfact io n of l i fe .Ev ery th in g o f dom es t i c joy o r occup a t iona l success mu s t be bu i lt

o f body wholesomeness and v i t a l i ty .Nutr i t ion must be v i ta l or organic. Sal t s and minera l ma t t e r mus t

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be vi ta l ly organic in order tha t they may be ass imi la ted by the humanbody for the rebui ld ing and regenera t ion of the body ce l l s and t i ssues .

T h e rays of the sun send bi l l ions of a tom s into plant l i fe , act ivat ingthe enzymes and by th i s fo rce t hey change inorgan ic e l ement s i n toorgan ic o r l i f e -con ta in ing e l ement s fo r food .

Thanks to Sc i en t i f i c Resea rch , we a re now ab le t o ana lyze andknow exac t ly t he e l ement s which foods ca r ry , and to ha rmonize themin the body according to i t s needs .

O u r b o d y is m a d e u p o f m a n y a t o m i c e l e m e n t s . T h e p r in c ip a lone s a r e :

O x y g e n C a l c iu m S o d i u m C h l o r i n eC a r b o n P h o s p h o r u s M a g n e s i u m F l u o r in eH yd rog en Po ta s s iu m I ron S i l i conN i t r oge n S u l ph u r I od i ne M a ng a ne s eExcep t fo r acc iden t s , a l l t he repa i r and regene ra t ion o f our body

mus t come f rom wi th in . The body i s ou t o f ba l ance when the b loods t ream, ce l l s , t i s sues , organs , g lands and the res t of the body do notcon ta in these e lem en ts in pro per prop or t ion or a re def ic ient . T he resul ti s a con di t ion tha t is ju s t p la in po iso no us . It i s ca l led toxe m ia .

In o rd e r to rega in and ma in t a in t he p ro pe r ba l an ce o f hea l th , m os tof the food we ea t must conta in l ive , v i ta l , organic e lements . Thesee lements a re found in f resh-raw vege tables , f ru i t s , nuts and seeds .

O xy ge n i s on e of the mo st essen t ia l e lem en ts . A s soo n as food iscooked, i t s oxygen i s los t . The enzymes a re des t royed a t 130F, andmost of the vi ta l force needed for nour i shment i s d i ss ipa ted.

The fac t t ha t fo r gene ra t ions , mi l l i ons upon mi l l i ons o f peop lehave l ived and a re l iv ing, who have ra re ly i f ever ea ten anything butcooked foods , does not prove tha t the i r be ing a l ive i s the resul t ofea t in g coo ke d foo ds . A s a m at te r of fac t, they a re in a s ta te of de cad en tex i s t ence which i s conf i rmed by the t ox ic condi t i on o f t he i r bod ie s .E l se , why the ove rc rowding of i nadequa te hosp i t a l f ac i l i t i e s? Whythe mi l l i ons upon mi l l i ons o f pounds o f pa ink i l l e r s so ld annua l ly?Why such a h igh ra t e o f i nc idence o f hea r t t roub le , d i abe t e s , cance r ,e m phys e m a , p r e m a t u r e s e n i l i t y a nd p r e m a t u r e de a t h s ?

O ur Cr e a t o r de ve l op e d t he hu m a n bo dy w i th an i nhe r e n t c o l o s s a lamount o f t o l e rance . When we ea t any th ing tha t i s "no t good" fo r usor t ha t is i nco m pa t ib l e w i th our nu t r i t iona l r e qu i rem ent s and ba l an ce ,w e suf fe r. W e a re warn ed and p un i shed by pa in o r by c ra m ps , l ead ingeventua l ly to d i sease and perhaps to any one or more of the inf in i tenumber o f a i lment s which a f f l i c t humani ty .

*For more com ple te and instrueiive detai Isrega rdi n g t h ese e l emen t s , read DI E T & S A L A D S U G G E S T I O N S ,by N.W. Walker, D.Sc, Ph.D.. Published by Norwalk Press .

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S u c h p u n i s h m e n t m a y n o t m a n i f e s t i m m e d i a t e l y , n o r b eimm edia te ly apparen t , bu t bec ause of the body ' s m i racu lous to le rancewe wi l l be kep t wai t ing for days , perhaps months o r maybe year s ,before the lon g-ran ge retr ibution ca l led for by N atu re for the infract ionof her laws , catches up wi th us .

Once we d i scover the Natura l means to r ega in and to main ta inour Heal th a t a h igh ra te of v ibrat ion, we exper ience the bl iss whichresul ts f rom put t ing that d iscovery in to dai ly pract ice . I t seems boths t range and pi t i fu l that so many people wi l l not cons ider the mat ter ,bu t wi l l de l ibera te ly con t inue in to inev i tab le toxemic decadence .Mental and in tes t inal for t i tude coupled wi th a l i t t le s tudy could helpthem avoid premature and of ten pa infu l d i s in tegra t ion .

W H Y N O T EA T T H E V E G E T A B L E S ?Without the knowledge of the pr inciples involved in the use of

f resh-raw ve geta ble and f ruit ju ic es , on e w ou ld natural ly ask: "W hynot eat the w h o l e vegetable and f rui t ins tead of ext ract ing the ju iceand d i s ca r d ing t he f i be r s ?"

The answer i s s imple: sol id food requires many hours of d iges t iveact iv i ty before i t s nour ishment i s f inal ly avai lable to the cel ls andt issues of the body. While the f ibers in sol id food have vi r tual ly nonour i s h ing va lue , t hey do ac t a s an i n t e s t i na l b r oom dur ing t heper is ta l t ic act iv i ty of the in tes t in es , henc e the need to eat raw foo ds inadd i t ion to dr in kin g ju ic es . Ho we ver , the rem ova l of the f ibers in theextract ion of the j u i c e s , enab les ju ice s to be very qu ick ly d iges ted andass imi la ted , somet imes in a mat te r o f minutes , wi th a min imum ofef for t and exer t ion on the par t of the diges t ive sys tem.For example , i t i s wel l -known tha t ce le ry because of i t s h ighsodium chlor ide content i s our bes t food to counteract the ef fects ofext reme heat . To eat the celery would involve so much t ime in thepro cess o f d iges t ion tha t on e may read ily be ov erco m e by the in tenseheat before the benef ic ia l ef fects of celery can be obtained. On theoth er hand, by dr in kin g a glass or a p int of f resh-raw cele ry ju ic e , weget quick resul ts . This has of ten made the s izzl ing Ar izona deser theat qui te bearable for me.

W hole vege t ab l e s and f r u i t s a r e compos ed o f a cons ide r ab l equant i ty of f ibers . Within the in ters t ices of these f ibers are enclosedthe a toms and molecu les which a re the es sen t ia l nu t r i t iona l e lementsw e need . It is these a tom s and m olecu les and the i r r espec t ive en zy m es

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in the f resh- raw ju ices which a id the speedy nour ishment of the ce l l sand t i ssues , g lands , o rgans and every par t o f our body.

The f ibers of vegetab les and f ru i t s a re a lso valuable . When thefood we ea t i s raw, uncooked and unprocessed , these f ibers ac t as anin tes t ina l broom. When food is cooked , the in tense heat des t roys i t slife. I t s f ibers , having los t the i r magnet ism through the heat , be ingl i f e less , dead , ac t in the na tu re o f a mop swabb ing th rough theintes t ines , al l too often leaving a co atin g on the w alls o f the in test in es.In the cour se o f t ime th i s coa t ing accumula tes , pu t r e f i e s and causesT o x e m i a . T h e C o l o n t h e n b e c o m e s s l u g g i s h a n d d i s t o r t e d a n dcons t ipa t ion , co l i t i s , d ive r t i cu los i s and o the r d i s tu rbances r esu l t .

T he ju ic es ex t rac te d f rom f resh-raw veg etab le s and f ru it s a re themeans by which we can furn ish a l l the ce l l s and t i ssues of the bodywith the e lem ents and the nut r i tional enz ym es they need in the m an ne rthey can be most readi ly d iges ted and ass imi la ted .

N ot ic e tha t I sa id nut r i t ional en zy m es . Th is appl ies to the en zy m esin o u r fo o d . T h e c e l l s a n d t i s s u e s o f o u r b o d y h a v e t h e i r o w ncor respond ing enzymes which ass i s t and coopera te in the work o fd iges t ing and ass imi la t ing ou r food . In add i t ion , the compos i t ion o fevery a tom and molecu le in ou r body has a superabundan t supp ly o fenzymes . The oxygen i s co l l ec ted by enzyme ac t ion and then by theb lood .

For example , the a i r we b rea the i s t aken in to ou r lungs as ac o m b i n a t i o n o f a p p r o x i m a t e l y 2 0 % O x y g e n a n d 8 0 % Ni t r o g e n . T h eai r we expel f rom our lungs , i s main ly carbonic ac id and carbond iox ide . What happens to the Ni t rogen?

Th is i s wha t happens when we b rea the . Two main c lasses o fenzymes in ou r lungs come in to ac t ion the moment a i r r eaches thet iny bun ch-o f -grap es- l ike in ter ior of ou r lung s , kno w n as a lveol i . O nese t o f enzymes , known as Ox idase , separa te the Oxygen whi le theo the r se t o f enzymes , known as Ni t r ase , separa te the Ni t rogen f romthe a i r. Th e O xy ge n is co l lec ted , by en zy m e act ion , by the b lood andci rcu la tes i t th rough the body, whi le the Ni t rogen , by the ac t ion of" t r ansp or ta t ion " enzy m es , passes in to the body fo r p ro te in genera t ion .

O u r e n t i r e sy s t e m i s c o m p o s e d o f i n n u m e r a b l e e n z y m e s . T h e seenzymes a re found th roughou t the mou th , s tomach and in tes t ines .M o r e t h a n a d o z e n o f t h e m a r e i n v o l v e d in t h e d i g e s t i o n a n dass im i la t ion of ou r food . Th ey work in conju nct ion wi th the e nz ym esthat a re a lso found in the a toms and molecules conta ined in the fooditself.

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C O O K E D F O O D SA s a rule i t wi l l do n o great har m to occ asion al ly eat a l it tle co ok ed

food, but never fr ied food provided that a suff ic ient quant i ty of rawfood is a l so ea ten . We are now l iv ing in the A tom ic A ge , and to s lowourse lves down by ea t ing much cooked food c rea t e s a phys i ca l andm enta l conf l ic t w i thin us wh ich i s a han dica p block ing the s t ream l ineof our ex i s t ence .

Th e ju ice s ext rac ted f rom fresh-raw f ruit s an d veg e tables formthe means of furnishing a l l the ce l l s in the body wi th the e lementsthey need, in the m an n er in which they can be m ost readi ly assim ila ted.

We mus t bea r i n mind tha t whi l e i t i s t rue t ha t cooked andprocessed foods sus ta in l i fe , never the less tha t does not mean tha tthey have the power to regenera te the a toms which furnish the l i feforce to our body. On the cont ra ry , progress ive degenera t ion of thece l l s and t i s sues fo l lows the con t inuous consumpt ion of cooked andprocessed foods .

There is not a drug in the world that wi l l supply the blood s t reamwith anything in a way in which the body can use i t for permanentrepa i r o r r egene ra t ion .

O n e can ea t four or f ive big m eals a day, and ye t the bod y m ay bes ta rved through the lack of the vi ta l e lements in the food and thed i s t u r ba nc e o f t he e nz ym e ba l a nc e .

Frui t ju ices a re the c leansers of the human sys tem, but the f ru i tshould be r ipe . An apple a day wi l l keep the doc tor away, i f we a l soea t p lenty of o ther raw food. But f ru i t s , wi th only three or fourexcep t ions , shou ld neve r be ea t en dur ing the same mea l i n whichs ta rches and sugars a re inc luded. Frui t s in suff ic ient var ie ty wi l lfurnish the body wi th a l l the carbohydra tes and sugar tha t i t needs .

Ve getable ju ice s a re the bu i lders and reg ene ra tor s of the body.T he y c on t a i n a l l t he a m i no a c i d s , m i ne r a l s , s a l t s , e nz ym e s , a ndvi tam ins neede d by the hu m an body , prov ided tha t they a re used f resh ,raw, and w i thou t p re se rv a t ives , and that they have been prop e r lyext rac ted f rom the vege tables .

Like all the most valuable things in l ife, the vital part of vegetables tha t which con ta in s the grea tes t conce nt ra ted va lue is the m ostdi f ficult to reach , be ing hidd en w i thin the f ibers . He nc e , the need fora thorough mast ica t ion of a l l raw vege tables .

In the f inal an aly sis , raw food is the no ur ish m en t inten ded forhu m an b e ing s . Ho wever , not eve ryo ne i s able to ch an ge the l i fe longhabi t of ea t ing foods most ly or to ta l ly cooked and devi ta l ized, and in

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the i r p lace ea t only raw foods . Such a sudden change may causedis turbances which the individua l may not be able to unders tand, butw h i c h , n e v e r t h e l e s s , m a y b e e n t i r e l y b e n e f i c i a l . U n d e r t h e s ec i rcums tances , i t i s wi se t o consu l t someone who i s expe r i enced inthe react ions which may resul t f rom such a change. After a l l , i t doesrequi re cons iderable menta l as wel l as in tes t ina l for t i tude to makethis ch an g e and to s tay w ith i t , but w e hav e found that it pay s to do so .

In a ny e ve n t , f r e s h - r a w ve g e t a b l e j u i c e s a r e ne c e s s a r y a s asupplement to every die t , even when no spec ia l d ie t i s fo l lowed andthe ind iv idua l ea t s any th ing and eve ry th ing he p l eases .

When a p romiscuous unregu la t ed food reg imen i s fo l lowed orindu lged in , such ju ic es a re of v i ta l imp or ta nc e be cau se they w i l lfurnish the bo dy the live e le m en ts and v i tam ins defic ien t in the co ok edand processed foods .

On the other hand, an ent i re ly raw food regimen, wi thout theinc lus ion of a suff ic ient quant i ty and var ie ty of f resh-raw juices i sequal ly defic ient . The reason for this defic iency l ies in the fact that asurpr i s ing ly l arge pe rcen tag e o f t he a tom s mak ing up the n our i shm entin the raw foods is ut i l ized as fuel for energy by the digest ive organsin their processes of digest ing and assimila t ing the food, which usual lyrequ i res as long as 3 , 4 , or 5 ho ur s a f te r ev ery m eal . Suc h a to m s,whi l e fu rn i sh ing some nour i shment t o t he body , a re mos t ly used upa s f u e l , l e a v i n g o n l y t h e s m a l l e r p e r c e n t a g e a v a i l a b l e f o r t h eregenera t ion of the ce l l s and t i ssues .

However , when we dr ink raw vege table ju ices , the s i tua t ion i sent i re ly d i f fe rent , as these a re d iges ted and ass imi la ted wi thin 10 to15 minutes a f te r we dr ink them and they a re used a lmost ent i re ly inthe nour i shm ent and rege ne ra t ion o f t he ce l l s and t i s sues , g l an ds an dorgans of the body. In this case the resul t i s obvious, as the ent i repro cess o f d iges t ion and a s s imi l a ti on i s com ple t ed w i th a m ax im umdegree of speed and e f f ic iency, and wi th a minimum of e f for t on thepa r t o f t he d iges t ive sys t em.

T h e im por tan t th ing i s to dr ink y ou r ju ice s f resh da ily , i r respec t iveof the m an ne r or pro cess by which they have been ext rac ted. Natura l ly ,the mo re com ple te ly the ju ic e i s ext rac ted, the mo re e f f ic ient ly it w i l lwork in the body.

M Y F I R S T C A R R O T J U I C EMy f i r s t expe r iment s were made by gra t ing ca r ro t s on any th ing

tha t w ou ld redu ce them to a pu lp , t hen sq uee z ing the pu lp in a c lo th ,

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to ge t the ju ic e . After d is cov er ing the m irac le of us ing tha t ju i ce sos imply m ad e, I t r ied m ak ing the car ro ts in to pu lp by o the r m ea nsunt il I cou ld m ak e a la rger am ou nt of ju i ce for m yse l f in less t im e andwi th less effor t . I soon d iscov ered tha t thes e ju ic es ferm ente d andspoi led unless used immedia te ly , the t ime e lement be ing the fac tor .

Ev e n t u a l l y I d i s c o v e re d a m e a n s t o t r i t u r a t e (p u l v e r i z e ) t h evegetables into a pulp nearly as f ine as apple but ter . This spl i t openthe in ters t ices of the ce l l s of the f ibers , l ibera t ing the a toms andm olec ule s . Th en, by squ eezin g the pulp in a hydrau l ic pre ss , I ob ta ineda v i r tua l ly co m ple te ex t ra c t ion o f the ju i c e , and i t s qua l i ty w asu n s u r p a s s e d .

Natura l ly th is i s an expensive p iece of equipment . However , donot consider the price involved, but rather the i nv e s tm e nt in healththat pays for itself!

The cen t ri fuga l type o f ju i ce r wh ich cam e on the marke t so m eyears ago , has been improved over the years and there are some verysa t i s fac to ry mode l s on the marke t . These have the i r p l ace in theextract ion of uices, in that they are sui table for t ravel and also for usein smal l apa r tm en t s w here space i s l imi ted . T he ju ic es m ad e wi th th i stype o f equ ipment have been used wi th benef i t by many peop le . Weneed to dr ink ju ices da i ly , i r respect ive of how they are ex t rac ted .How ever , the bes t qual i ty of ju ic e i s the chea pe st in the lon g run andthe most effec t ive in nourish ing the body.

An y fresh-raw ju ic e is be t ter than no ju ice a t a ll .T he ju ice ex t rac te d by the cent r i fugal m eth od sh ould be used

imm edia te ly , bec aus e unles s the ex t rac t ion o f the ju ice f rom the f ibersi s as complete as i t i s humanly and mechanica l ly poss ib le to achieve ,ox idat io n an d heat from friction wil l tend to spoi l the ju ic e in a sho rtt i m e .

In my ex pe r im en ts , I have found tha t the toxic sprays are re ta inedin the f ibers o f veg etab les and are not pre sen t in the f iber-f ree ju i ce s .

J U I C E S A R E N O T C O N C E N T R A T E D F O O DOur Crea to r gave us food bo th as nour i shment and as med ic ine .

I t is only natural , therefore, to use our food with both these goals inv iew.

It i s fool i sh to say tha t ju ic es are a co nc en t ra te d food. N oth ingcould be far ther f rom the t ru th . A concent ra ted food i s a productwhich has been dehydra ted , f rom which i t s water content has beendissipa ted. Juices on the other hand are very l iquid food, most ly organ icwate r o f the f ines t qua l i ty wi th the nour i sh ing a toms and molecu les

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i n compara t ive ly mic roscop ic vo lume. I t i s t he mic roscop ic vo lumefor which the ce l l s and t i ssues of the body are s tarved!

In the ex trac t ion o f "co m ple te" j u i c e s , it is ess en tial that the fiber sbe proper ly t r i tura ted (pulver ized) in order tha t the v i ta l e lementsmay be re leased in to the l iquid .

It has been de m on st ra te d by the research of th is au thor , one of thepioneers in the reduct ion of raw vegetables in to the i r l iqu id form,that the f ibers mus t be proper ly t r i tura ted (p ulve r ized ) . Th e ju i ce m ustthen be expressed f rom the resu l tan t pulp by a hydra ul ic or equiva lentp ressu re . O therw ise , t he v i t amins , the enzym es , and the en t i re vo lu m eof vi tal elements of the vegetables are not l ikely to be found in thej u i c e .

How ever , w hen ext rac ted , the raw vege table ju ice s are readi lyand qu ick ly ass imi la t ed by the hum an body . B ecaus e the ju i c es a reorg anic or live food, they reg ene ra te the en t i re body w i th surpr i s inglyrapid resu l t s .

Under no c i rcumstances cons ide r tha t f resh - raw vege tab le ju i cesare a concent ra ted food or medic ine when they are in the i r na tura ls ta te . As a mat ter of fac t , they are among the leas t concent ra ted , andyet the most nourish ing of our foods .To d ispel such nonsense about the concent ra ted qual i ty of thesej u i c e s , j u s t cons ide r how mu ch m ore conce n t ra t ed than the ju ic es a rethe fol lowing i tems used as food: soy bean and soy bean flour are8 7 0 % m ore concen t ra t ed than ca r ro t ju i c e and 94 0% m ore than ce le ryju i ce . Popcorn i s 2 1 00 % mo re con cen t ra t e d than ca r ro t ju i ce an d2 3 0 0 % m o r e th a n c e l e r y j u i c e . W h i t e s u g a r is 4 2 0 0 % m o r econc en t ra t ed than ca r ro t ju i ce and 4 6 0 0 % mo re than ce le ry ju ic e .When we rea l i ze how co lossa l the concen t ra t ion o f these i t emsused as food c om par ed to ju ice s i s , we get an inkl ing of the und er ly ingcause of the acidi ty generated in the body as a resul t of eat ing soyproducts , popcorn , sugar , and the l ike .

If a more convincing fact is needed to dispel the false assert iontha t beca use o f "con cen t ra t ion" (o r any o the r reason) these ju i ce s a redan ge rou s , com pare ca r ro t ju i ce to fresh , und i lu ted cow ' s mi lk . Wefind tha t in the i r na tura l chemical composi t ion the water content ofthese two pro du cts i s a lm ost ident ica l in vo lum e. T he re la t ive natura lwater content i s the bas is upon which the concent ra t ion of a producti s es tab l i shed .

Of course , to compare cow's mi lk in any way to carro t ju ice i sdec ided ly pa radox ica l . Cow ' s mi lk i s p robab ly the mos t mucous-

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forming food used by human beings. The casein content of cow'smilk is exceedingly high being about 300% more than is contained inmother's milk. (Casein is a milk by-product used as one of the mosttenacious adhesive glues for gluing wood together). This is one of thereasons for the mucous conditions experienced by both children andadults who grew up drinking quantities of such milk. Colds, runnynoses, tonsil, adenoid and bronchial troubles are common results ofmucous, whereas carrot juice is one of the greatest aids in theelimination of mucous.

This prodigious generation of mucus in the body as a result ofdrinking such quantities of cow's milk is not limited to youngstersbut is found just as much in adults, where the effects are likely to befar more disastrous because, as people grow older their resiliency iscorrespondingly lower than in the younger generation.

When milk is needed, there is one kind of milk that is compatiblewith human digestion from infancy to senility, Raw Goat's milk.

Raw Goat's milk is not mucus forming. If a mucous conditiondevelops after drinking it, it will usually be due to an excessiveprevious use of starches and sugars, not to the Goat's milk. This milkmust be used RAW, and it must not be heated above 1 1 8 F , norpasteurized.

For infants there is no better milk than mother's milk. Raw Goat'smilk is the next best. Some fresh-raw carrot juice may be added to itwith benefit. In fact, Raw Goat's milk can be added to any fresh-rawvegetable juice satisfactorily. We will have more to say about milklater.

We must always bear in mind that in the use of fresh-raw vegetableand fruit ju ice the quality of the juice has a distinct bearing on theresults obtained.

When the juice is incompletely extracted from the vegetable orfruit, they are in the form of vital organic water and as such are stillbeneficial, but their effective power is proportionately diminisheddue to the absence of the vitamins and enzymes which are left behindin the fiber and the pulp.

The various members and organs of the human body, as well asevery part comprising them, are composed of microscopic cellscontaining the various elements already listed. These cells areconstantly being used up in the normal course of human existenceand must be constantly rebuilt. The food required for this purposemust be vital, organic food and must contain an ample supply of the

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vi ta l , organic minera l s and sa l t s needed for the e f f ic ient upkeep ofthe sys t em.

A die t con s i s t ing w hol ly or m ainly of dev i ta l ized foo ds inevi tablyresul t s in the breaking down of these ce l l s , c rea t ing a condi t ion ofs i ckness o r d i sease .To avoid such a cond i t ion, it is ne ces sary to furnish the bo dy wi than abundance of v i ta l e lements in i t s nut r i t ion. When the breakingdo w n of these ce l l s is t akin g or ha s taken p lace , then the na tura l wayto re tu rn to norma l would be to t horoughly c l eanse the sys t em ands ta r t a process of recons t ruc t ion by means of raw vege table ju ices .

I t ha s been proved beyond doubt t ha t supp lement ing our mea l swi th raw vege table and frui t ju ice s is the quick es t and mo st pe rm an en tway to replenish th e bo dy w i th the e le m en ts it l acks . T h e fol lowingwi l l be found useful as a gu ide in the use of prop er ly ext rac ted ju ic e .

H O W W E P R O T E C T O U R S E L V E SA G A I N S T P E S T I C I D E S A N D S P R A Y S

IN T H I S P O I S O N E D W O R L DThere i s a l i t t l e -known fac t regarding the e f fec t of pes t ic ides on

our vege tables and f rui t s , which should be given much publ ic i ty int he s e t i m e s .We have been able to de te rm ine tha t pes t ic ides and spray s m ay b e

injur ious in the co nsu m pt io n o f veg e tables and f rui t s, it is the F IB ER Sof such foods tha t co l l ec t t hese t ox ins . The enzymes , a toms andmolecu le s a re a l l e rg i c t o t hem.

T he fol lowing wil l be found useful as a gu ide in the use of prope rlyext rac ted ju ice . Frui t s and vege tables grown in devi ta l ized soi l , orim pro pe r co m po st in g an d fert i lizat ion wil l be defic ien t in vi tal factors .

The lack of nut r ients in the food wi l l correspond in propor t ion tothe def ic iency of nut r ients in the soi l .

Fur thermore , under the very bes t soi l condi t ions the use of spraysand p est ic ides wil l enter into the plants and roo ts but wi l l be c om pletelyabs orb ed by the f ibers of the plants and r o o t s . The plants wi l l cont inueto grow and thr ive not because of these toxins , but in spi te of them.W hy? Be c a us e t he e nz ym e s , a t om s a nd m o l e c u l e s w i l l c on t i nue t ocarr y on their w ork w ithou t interrup t ion in spi te of the po ison saturatedf ibe r s .

Th e ques t ion a r ises : H ow to ge t the en zy m es , a to m s and m olec ulesf rom our vege tables wi thout us ing the poisoned f ibers? Afte r a l l theseenz ym es , a tom s and m olecu le s a re t he nour i sh ing e l emen t s we requ i re .The f ibers have vi r tua l ly no nour i shing va lue .

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The answer i s s imple : When vege tab le s a re cor rec t ly t r i t u ra t ed(pu lver ize d ) the ce l l s of the f ibers a re spl it open an d the se e lem en tsreleased. I t i s important to note that these e lements are as a l lergic totoxins as oi l i s to water . Therefore they wil l regain their Virgin Virtueby not mixing wi th the t r i tura ted (pulver ized) f ibers .

By squeez ing th i s t r i t u ra t ed (pu lve r i zed) pu lp th rough prope rs t ra in ing m a te r i a l, t he en zy m es , a to m s and m olecu le s in t he j u i c esare ext rac ted f rom the f ibers and the toxins wi th which they a resa tu ra t ed .

The re fore , we have found our answer on how to avo id be ingaff l ic ted by the pol lut ion which has infested food products throughoutou r N a t i on .

How ever , our use of the e lec t r ic t r i tura tor (w hich i s a device tha tpulv er izes) and hy draul ic pres s do es not ru le out the use of cent r ifuga lm ac hi ne s . W hi le it i s reco gn ized tha t by cent r i fuga l ac t ion w e cann otex t rac t ALL of t he enzymes , a toms and molecu le s , neve r the l e s s , t heuse of a f i l ter in the centr i fugal extractor prevents the f ibers fromm ixin g wi th the ext rac ted ju ice . W e can thu s obta in a ju ice wh ich isf ree f rom the po ison -sa tu ra ted f ibers .

The appl iance known as a Liquef ie r or Blender i s not prac t ica lfor the extract ion of u i c e s . I ts ac t ion m ere ly cu ts up the veg e tables asfine as desired, but the pulp is st i l l present in i ts entirety.

We use blenders in our k i tchen to make dress ings , desser t s , e tc . ,for which purpose they a re admirably sui ted .

In our choice of vege tables and other foods , we shop a t whatevermarke t or supermarke t has the f reshes t and bes t qua l i ty vege tablesand other foods , and a t the Heal th Food Stores . We a lways shop forqual i ty. There is no subst i tute for qual i ty a t any price , and i f the costis higher, i t i s both safer and more economical in the long run.

Fur thermore , not only has the vibra t ions of our food been ra i sedto i ts ' highest nutr i t ional point , but our Blessings have been mult ipl iedbeyond wha t we th ink we dese rve . We pass t hem on to you .

H O W M U C H J U I C E C A N B E T A K E N S A F E L Y ?Jus t as m uch as on e can dr ink comfor tably wi tho ut forc ing oneself.As a genera l ru le , one pint da i ly i s the leas t tha t wi l l show anypercept ib le resul t s , and preferably f rom two to e ight p int s or more .W e m ust be ar in m ind tha t the mo re ju ic e we dr ink the qu ick er there su l t s .

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W he n ju ice s w ere fi rs t pro m ulg a ted f rom the lec ture p la t form , itwa s sugg es ted tha t they be taken in smal l do ses .T his wa s un dou btedlydue to the fac t tha t there wasn ' t any machine on the marke t a t thet im e wi th wh ich ju ice s cou ld be mad e in reaso nab le qua nt i t i es . Tom ak e even a cupful of ju ic e a t a t im e wi th a han d ju ice r was di f ficulta n d l a b o r i o u s . H a d la r g e r q u a n t i t i e s o f j u i c e b e e n a d v o c a t e d ,undoubted ly the re would have been l i t t l e marke t fo r hand ju i ce r sbe cau se of the labor involved in using th em . Today, w e f ind the e lectr icTr i tura tor and Hydraul ic Press the most e f f ic ient .

There a re cer ta in def in i te pr inc iples involved. F i rs t , in re leas ingthe mine ra l and chemica l e l ement s , v i t amins and hormones f rom thet iny mic rosc op ic cel ls of the f ibers of veg etables and frui ts , and second ,in col lec t in g them and s epa ra t ing them and the ju ic e from the f iber .H and ju ice rs only par t ly c rush the f ibers and beca us e they c ann ott r i turate (pulverize) , i t i s not possible to extract a l l the vi ta l e lementsf rom th e vege tab le s . T r i t u ra t ion (p u lv e r i za t ion) i s a fund am enta lpr inc ipa l in the rec lamat ion of these vi ta l e lements .

H ow bei t , cent r i fuga l and othe r such m ac hin es a re jus t as usefulwhen the sup rem e qua l i ty of the ju ic es is not of para m ou nt imp or tan ce .Fur the rmore , such machines do no t i nvo lve the l a rge inves tment o fm on ey requ i red for a Tr i tura tor and Hy dra ul ic P ress .

T h e pr in c iple of the cent r i fuga l type of u ice r ext rac tor invo lves afas t ro ta t ing pla te wi th a sharp gra t ing surface a t the bot tom of thebask et in the m ac hin e. A s the rota t ion is ex trem ely fast , the pu lp w hichis gra ted on the bo t tom plate is f lung by cen tr i fugal force aga inst thes ides of the perfora ted bask e t and the ju ic e f rom th e pulp i s thu ssepa ra t ed and co l l ec t ed th rough a spout .O f c o u r s e , it i s u n d e r s t a n d a b l e t h a t it is p h y s i c a l l y a n dm ech anica l ly imp ossible to extract a ll of the ju ice by centr ifugal act ion ,but the ju ic e so ob ta ined i s gen era l ly go od an d shou ld not be keptlong before dr inking i t .

No twi ths t and ing the d i sadvan tages o f such m e tho ds o f ex t rac tion ,there i s s ti ll m uc h ben ef i t der ived f rom dr in kin g such ju ic es . Th einhe rent na tural w ater in ju ic e s is af ter a l l , or ga nic w ater and as su chit has grea t va lue . Such v i tam ins and m inera l e lem ents as a re col lec tedin such ju i ce a re ve ry ben e f i c i a l .

When we speak of water , the f i rs t thought i s qui te na tura l ly oftha t which comes f rom the fauce t or f rom the spr ing, or even ra inwater . Few people s top to wonder i f , or even to real ize that , there isv i t a l o r ga n i c a s w e l l a s i no r ga n i c w a t e r . N a t u r e ha s f u r n i s he d

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vegeta t ion as the labora tory in which to conver t the inorganic waterof ra in and s t ream into l i fe -conta ining a toms of v i ta l organic water .Not only is the water from the faucet inorganic , i t i s a lso, because ofthe a toms tha t compose i t a re minera l e lements , ent i re ly devoid ofthe l i fe pr inc iple . Near ly a l l c i t i es contamina te the water supply wi thinorganic chlorine and other ch em icals , m ak ing i t t ruly unfi t for hu m anor anim al co ns um pt io n. T he wa ter in the r ivers and s t ream s and f romthe spring is a lso inorganic as is ra in water .

T he only so ur ce f rom w hic h vita l org an ic water i s der ived i svege ta t ion our vege tables and f rui t s and par t icula r ly the ju icesm ad e from the m . Such ju ice s , how ever , m ust be raw to re ta in the i rvi ta l organic qua l i ty and must not be cooked, processed, canned, orpas teur ized.W hen ju i c es have been cook ed , p rocessed , canned , o r pas t eur i zeda l l of the enzymes a re des t royed and the a toms are then conver tedinto inorganic or dead a toms; th i s appl ies to the H 2 0 (water ) as wel la s t o t he mine ra l and chemica l a toms compos ing such ju i ce .

To conv e r t vege tab le s in to li qu id o r sem i l iqu id m us h wi tho u tel iminat ing the cel lulose is a lso of l i t t le value from the point of viewof j u i c es . D r ink in g ju i c es n o t on ly en ab le s t he bod y to a s s imi l a t e a l lof the vi ta l e lements in a swift and t imely manner, but i t does sowi thout burdening the diges t ive organs wi th the work enta i led by thepresence o f t he pu lp-ce l lu lose .

D r ink ing ju i c es which a re p rope r ly m ad e wi ll enab le t he bod y toass im i la te them w i thin ten to f if teen m inu tes . W he re as , the pr esen ceof pu lp in the so-ca l led l iquid, or l ique fied, v eg eta ble s , or ju ic es s ti llconta ining the pulp , wi l l requi re hours to d iges t .Fur the rmore , t o d r ink ju i ces f rom which the pu lp has no t beenext rac ted taxes the diges t ive organs more than ea t ing and proper lym a s t i c a t i ng t he r a w ve ge t a b l e s a nd f r u i t s t he m s e l ve s , a s p r ope rinsa l iva t ion and thor ou gh m ast ica t io n i s essen t ia l to the co m ple tedige s t ion o f veg e tables w hen th e ce l lu lose f iber i s pre sen t . Th is is notusu al ly do ne i f the f ibers s t il l rem ain a pa rt of the m us h or l iquef iedveg e tables ; w her eas , the ju i ce s from w hich the f iber has been rem ovedf u r n i s h , w i t hou t i n t e r f e r e n c e , e ve r y pa r t i c l e o f t he n ou r i s hm e n tconta ined in the vege table for immedia te and quick ass imi la t ion bythe body .

Veg etable ju ic es w i ll co nta in a ll of the vi ta l e lem en ts , tha t i s tosay, a l l of the vi tamins and vi ta l organic minera l s and sa l t s conta inedin the vege table , i f the ju ice s a re proper ly m ad e by m ean s of a thoro ugh

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t r i tura t ion or gr inding , which wi l l r ip open the f ibers in the vegetableand reduce the en t i re vegetable to a pulp so f ine tha t i t can be spreadalmost l ike apple but ter . By p lac ing th is pulp in a f i l te r c lo th andsqueezing i t in a hydraul ic or s imi lar press which need not be anyl a r g e r t h a n c a n b e c o n v e n i e n t l y h a n d l e d o n a k i t c h e n t a b l e e x e rc i s i n g m a n y t o n s o f p re s su re , w e t h e n g e t a j u i c e w h i c h , i nco m pa ris on w i th tha t m ad e ineff ic ien t ly , i s as d i f ferent a s cre am fromm i l k .

A L F A L F AAL FA LF A is a pa r t i cu la r ly va luab le l egu m inou s he rb , no t on ly

r ich in the pr inc ipa l m iner a l and chem ical e lem en ts in the c ons t i tu t ionof the hum an b ody, but it a l so has ma ny of the t race e le m en ts obta inedfrom deep in the soi l where the roots reach down 30 to 100 feet .

Of speci f ic va lue , I would poin t out the r ich qual i ty , quant i ty andp r o p e r b a l a n c e o f C a l c i u m , M a g n e s i u m , P h o s p h o r u s , C h l o r i n e ,So d ium , Po tass ium and S i l icon in Al fa l fa . The se e l em en t s a re all ve rymuch needed fo r the p roper func t ion o f the va r ious o rgans in thebody .

W h i l e A l fa l f a i s w i d e l y u se d a s fo ra g e fo r l i v e s t o c k , it i snev er the less o f im m en se va lue , in the fo rm of ju i ce us ing on ly theleaves , when i t can be obta ined f resh . I t i s a l so known as Lucernegrass , wh i l e in Eng land i t i s known as Purp le Medic .

B eca use Al fa l fa ada p t s i tse l f t o wide ly v a ry in g cond i t ions o f so iland c l imate , even thr iv ing on a lkal i so i l , there i s no excuse for notgrowing i t on one ' s home grounds , as i t i s usual ly d i f f icu l t to obta inwhen l iving in the ci ty .W he n we are un ab le to obta in f resh A lfa l fa , we sprout Alfa l faseed s and ea t the sp rou t s wi th ou r m ea l s . Th ey s p rou t eas i ly and theyare ve ry bene f i c i a l .

A L F A L F A J U I C EV e g e t a t i o n m i r a c u l o u s l y t r a n s f o r m s a n d v i t a l i z e s i n a n i m a t e

subs tances in to l iv ing ce l l s and t i s sues .Cat t le ea t vegeta t ion , raw, for nourishment . They take in to the i rsys tem one l iv ing o rgan i sm and conver t i t i n to a s t i l l more complexl i v e o rg a n i sm .

Vegeta t ion , on the o ther hand, whether vegetable , f ru i t , p lan t , o rg ra s s , t akes ino rgan ic e l emen t s f rom the a i r , wa te r , and ea r th , andcon ver t s the m in to l ive o rga n ic e l em en t s . To be spec i f i c , in o rd er for

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in the s inu ses and in the lungs . M uc us i s the under ly ing ca us e ofsinus infection and pai ns, as it is of bron chial a nd asthm atic con dit ion s,including hay fever.

S t r i c t v e g e t a r i a n s w h o e sc h e w c o w ' s m i l k , f l o u r , g r a i n , a n dconcent ra ted sugar products , a re not aff l ic ted wi th these t roubles ,par t icu lar ly if they were broug ht up f rom chi ld hoo d to shun and avoidthes e foods. T his is not by any m an n er or m ea n s fanat ical . It is jus tplain common sense and perfect ly natural , and proved beyond quest ionor doub t f rom exp er i enc e .

Those who have adopted such a vegetar ian program la ter in l i fehave been able to he lp overcome these condi t ions wi thout the use ofsu rgery o r d rugs .

After al l , s inus infect ion is the work of our defensive fr iends, thegerms , t ry ing to he lp us by b reak ing up mucous accumula t ions sothat these may be e l im inated f rom th e sys tem . Ins tead of he lp in g the mby c leansing the body of the waste mat ter by means of co lonics andenemas , a t t empts a re made to "d ry up" the mucus and "sh r ink them e m b ra n e s" w i t h a p p l i c a t i o n s o f a d re n a l i n e , e p i n e p h r i n e , o r o t h e rd r u g s . Even "su l fa" d rugs now known to be v i ru len t and pe rn ic iousa re somet imes used wi thou t regard , cons ide ra t ion , o r unders t and ingof the eventual damage, in jury or danger resu l t ing f rom thei r use .

The most in jur ious resu l t s a re essent ia l ly developed when thewaste mat ter , consis t ing par t icu lar ly of these drugs and of the sewageof the germ colonies , a re a l lowed to remain in the " infec ted" andadjacent par t s ins tead of be ing e l iminated as quickly as poss ib le .

We have in our body the most perfec t sys tems of e l iminat ion i fwe wil l but get them into efficient working condit ion.Our lungs must be free of foul air , tobacco smoke, etc . ; our skinm ust be ac t ive so that the po res m ay pou r out the toxin s carr ied thereby the lymph; the k idneys mus t have f reedom of ac t ion wi thou tin terference f rom alcohol and ur ic ac id products ; and our co lon musthave wha tever in t e rna l wa sh ing it nee ds to remo ve the acc um ula t ion sof 30 , 40 , and 50 years or more .

That is only part of the program. The cel ls and t issues of theent i re body must ge t l ive organic nourishment . This means tha t forsome t ime a t leas t , we should forego as much as poss ib le a l l thosefoods w ho se v i ta l energ y w hos e life e lem ent has been des t royedby heat or by process ing . We may be guided by the contents of myb o o k D I E T & S A L A D S U G G E S T I O N S , w h i c h h a s b r o u g h tinnumerab le commenda t ions f rom readers who have benef i t ed by

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put t i ng in to p rac t i ce t he ve ry s imple ru l e s and menus con ta inedthe re in .

To carro t and a l fa lfa ju ice , le t tuce ju ic e m ay be add ed to en r ichthe combina t ion wi th e lements par t icula r ly needed by the roots of thehair . Drinking this combinat ion dai ly, one pint a day, may help thegrowth of ha i r to a remarkable extent .

A S P A R A G U S J U I C EA spar agu s conta ins an a lka loid kn ow n as A sparag ine in a re la t ive ly

la rge am ou nt . (Alk a loid s a re found in liv ing plan ts . Th ey conta in theact ive l i fe principle of the plant , wi thout which i t cannot grow or s taya l ive ) . I t i s composed of t he e l ement s ca rbon , hydrogen , n i t rogen ,a nd oxyge n .

W hen asp ara gu s is coo ked o r cann ed, the va lue of th i s a lka loid islos t , as the hydrogen and oxygen a re d i ss ipa ted and the na tura l sa l t sformed by the combina t ion of th i s a lka loid wi th the other e lementsare vi r tual ly lost or their value is dest royed.

In the form of ju ice , asp arag us h as been very e f fec tive ly used asa d iu re t i c , pa r t i cu l a rly w hen co m bine d wi th so m e ca r ro t j u i ce , a s itmay prove to be uncomfor tably s t rong in i t s reac t ion on the kidneyswhen t aken a lone .

I t i s a benefic ia l juice in the case of kidney disfunct ions and inthe regu la tion o f gene ra l g l an dula r t roub le s . Diabe te s and ane m ia a rehelp ed by the use of it in conjun c t ion wi th the ju ice s more spec i f ica l lyout l ined for these condi t ions .

A s th i s ju ic e he lp s the brea king up of oxa l ic ac id c rys ta l s in thek i d n e y s a n d t h r o u g h o u t t h e m u s c u l a r s y s t e m , it is g o o d f o rrheumat i sm, neur i t i s , e t c . Rheumat i sm re su l t s f rom the end produc tof the diges t ion of meat and meat products , which genera te excess ivea m oun t s o f u r e a .

As the human sys t em cannot comple t e ly d iges t and a s s imi l a t eso-ca l l ed "comple t e p ro t e ins" , such a s mea t s and mea t p roduc t s , t heinges t ion of too m uch of these caus es the gre a te r par t of the ur ic ac idgene ra t ed the reby to be absorbed in to t he musc le s .The cont inuous use of meat prote in taxes the workings of thekidneys and of o ther e l imina t ive organs , s t ra in ing them to the pointw here a prog ress ive ly sm al le r am ou nt of uric ac id i s e l imin a ted an d acorres pon ding ly grea te r am ou nt i s abso rbed by the m usc les . Th e resulti s pa inful ly known as rheumat i sm.

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This cond i t ion i s a l so one o f the under ly ing causes fo r p ros ta t eg land t roub le , in w hich c ase th i s ju i ce com bin a t ion , in add i t ion to thecar ro t , bee t , and cuc um be r ju i c e has been he lp fu l.

B E E T J U I C ET hi s is on e of the m ost va lua ble ju ic es for he lp ing to bui ld u p the

red co rpu sc le s o f the b lood and tone up the b lood genera l ly . W om en ,par t icu lar ly , have been benef i ted by dr inking a t leas t one p in t of aco m bin at io n of carr o t and beet ju ic e daily . T he pro po rt io n in th iscom bina t ion m ay vary f rom 3 to 8 ou nce s o f bee t ju i ce , u s ing r oo t sand tops , i n one p in t o f the combined ju ices , ca r ro t and bee t .

Taken a lo ne , bee t ju ic e , in gre a te r qu ant i t ie s than a w ine gla ss a t at ime , may cause a c l eans ing reac t ion which may make one a l i t t l ed izzy or nauseated . This may be the resu l t of i t s c leansing effec t onthe l iver and may, therefore , be uncomfortable . I t has been foundfrom ex pe r ien ce tha t it i s bes t to tak e less bee t ju ic e and m ore car ro tju ice in the beginning unt i l one can to lera te i t s benef ic ia l c leansingeffec t then to incre ase the pro po rt ion o f beet ju ic e gradu al ly . O n e6 or 8-o unc e g lassfu l twi ce dai ly i s usual ly cons ide red suff ic ien t .

F o r m e n s t ru a l d i s t u rb a n c e s b e e t j u i c e h a s b e e n v e ry h e l p fu l,pa r t i cu la r ly when , du r ing such pe r iods , i t has been used in smal lquant i t ies , no t more than a wineglass a t a t ime (say , 2 or 3 ounces)two o r th ree t imes a day . Dur ing menopause th i s p rocedure has beenfound m uc h m ore pe r m ane n t ly he lp fu l than the deg ene ra t ive e f fec tso f d rugs o r syn the t i c ho rmones . Af te r a l l , any d rug o r ino rgan icsyn the t i c chemica l p roduc t canno t poss ib ly have any more than atem po ra ry effec t in g iv in g relief; t he one who t akes such d rugs o rsyn the t i c ho rm on es i s the on e who may su ffe r even tua l ly w hen thebody and Na tu re combine in a t t empts to e l imina te such ino rgan icm ate r i a l f rom the sys tem . A ny d r ug tha t can be gua ran te ed to re l ieveo r c u re p e rm a n e n t l y a n y s i c k c o n d i t i o n o f t h e b o d y c a n a l so b eguaran teed to s t a r t some o the r and p robab ly more se r ious cond i t ionsome t ime la ter . I t i s the one who takes the drug tha t suffers in thelong run , no t those who adver t i se o r admin i s t e r i t .

After a l l i s sa id and done, Nature has furn ished us wi th natura lmeans through which we may seek heal th , energy , v igor , and v i ta l i ty .Sh e has also furnished us , in gre ater or lesser de gr ee s, w ith intel l igenc ew i t h w h i c h t o p u r s u e o u r s e a r c h f or k n o w l e d g e . If w e u s e o u rin te l l igence , Nature smi les on us . I f we do not use i t , she s tands bywi th in f in i te pa t i ence and com pass ion , won der in g why her hand iw orkshould turn out so badly .

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While the actual content of i ron in red beets is not high, i t i s of aqual i ty that furnishes excel lent food for the red corpuscles of theblood. The grea tes t v i r tue of the chemica l e lements in the bee t i s thefac t tha t more than 50% is sodium, whi le the ca lc ium content i s onlyab ou t 5% . Th is is a va luab le pro po r t ion for ma inta in ing the so lubi l i tyof ca lc ium, par t icula r ly when, as a resul t of ea t ing cooked foods ,inorganic ca lc ium has been permi t ted to accumula te in the sys temand has fo rmed depos i t s wi th in t he b lood vesse l s , r e su l t i ng in atou gh en ing of the w al l s , as in the case of var ico se ve ins and har de nin gof the a r te r ies , or a th ickening of the blood, resul t ing in h igh bloodpressure and o the r fo rms of hea r t t roub le .

The 20% pota s s ium conten t fu rn i shes t he gene ra l nour i shmentfor a l l the phys iologica l func t ions of the body, whi le the 8% contentof chlo r ine furnish es a splendid o rgan ic c lea nse r of the liver, k idn eys ,and ga l l b ladder , a l so s t im ula t ing the ac t iv i ty of the lymph thro ug ho utthe ent i re body.

T h e c o m b i n a t i o n o f c a r r o t a n d b e e t j u i c e f u r n i s h e s a g o o dpercen tage of ph osp ho rou s and sulphur on the one hand, and potass iumand o the r a lka l ine e l ement s on the o the r hand , which , t oge the r wi ththe high content of Vi tamin A, comple tes what i s probably the bes tna tura l bu i lde r o f t he b lood ce l l s and pa r t i cu l a r ly t he red b loodc o r pus c l e s .

C A R R O T , B E E T A N D C O C O N U T J U I C EWith the addi t ion of some pure coconut mi lk ext rac ted f rom the

me at of the coco nut m ak ing a com bina t ion of car rot , bee t , and coco nutju ice , a food i s obta ined which, in addi t ion to i t s proper t ies as anintens ive body bui lder , has even more potent qua l i t i es as a c leanserof the kidne ys and ga l l b ladder . I f prop er ly prepa red, th i s c om bin a t ionc o n t a i n s t h e a l k a l i n e e l e m e n t s p o t a s s i u m , s o d i u m , c a l c i u m ,m agne s ium , and iron in abu ndan ce and the o the r e l ement s pho sph orus ,su lphur , s i l i con , and ch lor ine i n ample and cor rec t p ropor t ions .

C A R R O T , B E E T A N D C U C U M B E R J U I C EGal l s tones , k idney s tones , and grave l i n t he ga l l b l adde r andkidn eys a re the na tura l resu l t of the inabi l i ty of the bod y fun c t ions toe l im ina te from the sys tem the inorganic ca lc ium dep os i t s form ed af te rea t ing concen t ra t ed s t a rches and suga rs .

The ga l l b ladder i s d i rec t ly connec ted wi th the l iver and wi th theblood s t ream by means of the bi le duc t and the hepa t ic duc t . Al l the

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food we ea t i s "broken down" in the d iges t ive t rac t , and the e lementsi t contains are carried by the blood to the l iver for further processinga n d s e g re g a t i o n . N o c o n c e n t r a t e d g ra i n o r f l o u r p ro d u c t c a n b ec o m p l e t e l y u t i l i z e d fo r t h e r e c o n s t ru c t i o n o f c e l l s a n d t i s su e s ,part icularly i f it has been devi ta l ized by heat . Its co m po ne nt e lem en ts ,however , must necessar i ly pass through the l iver ; and among theseelements we have ca lc ium. Such s tarch molecules are not so luble inwater .

Vi ta l organic ca lc ium is needed by the en t i re sys tem, and suchcalcium, the only kind that IS soluble in water, can be obtained ONLYfrom frui ts and v ege tables , and the i r ju ic es wh en these are raw a ndfresh. A s such, it pa sse s through th e l iver and is com pletely assim ilatedin the process of g land funct ions and ce l l and t i ssue bui ld ing .

The ca lc ium in a l l concent ra ted s tarches and sugars which havebeen subjected to heat is inorganic, and is not soluble in water. I tspresence in the sys tem is ex t raneous and fore ign , and as such i s cas tas ide a t every opp ortu ni ty by the b lood and lym ph s t r eam s. T he f irs tconvenient dumping ground i s the b i le duct , which carr ies i t to thegal l b ladder . T he next most con venien t p lace i s wh at we m ay term thede ad -en ds of b lood vesse ls e i ther in the ab do m en , resu l t ing in tum or s ,or in the anus, resul t ing in hemorrhoids. Such inorganic calcium atomsas happen to get past these usual ly end up in the kidneys.

A few atoms of inorganic calcium, ei ther in the gal l bladder or inthe k idneys , may not do much harm, but wi th a cont inuance of theuse of bread , cerea ls , cakes , and o ther f lour products , the deposi t sbe co m e progress ively cum ulat ive and resu lt in the forma t ion o f gravelor s tones in these organs .

I t has been found from long exper ience tha t the removal oft h e s e d e p o s i t s o r e n c u m b r a n c e s b y m e a n s o f s u r g e r y i s o f t e nunnecessa ry excep t , pe rhaps , in the mos t ex t reme cases ; and eventhen , it is doub tful if bet te r resu l ts cou ld not be ob tain ed by he lpin gNature , the Great Healer , by the in te l l igent use of na tura l means .

L em on ju ice , in the prop ort ion of the ju ic e of on e lem on to atumblerfu l of hot water , taken many t imes a day , supplemented wi tha tumblerfu l of the combinat ion of carrot, b e e t , a n d c u c u m b e r j u i c ethree or four t imes a day , has helped a grea t many sufferers toexper ience wi th sa t i s fac t ion the d isappearance of both gravel andstones somet imes wi th in a mat ter of a few days or a few weeks .

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A perfec t example would be to share the exper ience of a bus inessman wel l in to h i s for t ies . He s tood prominent in the bus iness wor ldhaving successful ly p laced on the highway to for tune , severa l of thela rge na t ionwide cha ins tores in th i s count ry and one or two in Grea tBr i t a in . He has suf fe red acu te pa ins fo r more than twenty yea rs .X -rays were taken w i th and w i thout idop htha le in , which is a dy e usedto de tec t problems in what appeared to be the ga l lb ladder a rea . TheDr. ' s d iagnos is was conf i rmed wi th the resul t s of the tes t s . He wassuffering from stones in his gal lbladder. Fear and aversion to surgerywas the on ly th ing keep ing h i s ga l lb l adde r where i t be longed .

He was then to ld about t he success o f JUICE THERAPY, readone of the ear l ie r edi t ions of th i s book, and sought a id f rom a personcompetent and exper ienced in th i s t rea tment . I t was expla ined to h im,tha t in order to rece ive a re la t ive ly quick t rea tment wi th these ju icestha t he may exper ience , for a shor t t ime , more agoniz ing pa in than hehad before . These pa ins could las t for a few minutes or maybe evenand hour or so a t a t ime , but would eventua l ly cease a l l toge ther wi ththe pass ing of the di ssolved ca lc ium. He drank ten or twelve glassesof hot w ater wi th the ju ic e of on e lemo n in each th rou gh ou t the dayand abo ut three pint s of car rot , bee t and c uc um be r ju ice da i ly . On thesec on d day he did have so m e terr i f ic s pa sm s of pain for 10 to 15minutes each. By the end of the week the c r i s i s a r r ived and for abouthalf an ho ur he rol led on the f loor in ag on y; but the pain sud de nly lefthim and a short w hi le af terward s tones passed out and cause d a react ionl ike mu d in h i s ur in e . Th a t evenin g he w as a d i f fe rent m an. T he nextday he took a long t r ipfrom New York to Washington and on toCanadawi th me in my ca r , f ee l ing 20 yea rs younge r and marve l inga t the s impl ic i ty of Nature ' s mi rac les .

This i s not an i sola ted ins tance . Thousands the wor ld over havet e s t i f i e d w i t h g r a t i t u de t o t he be ne f i t s de r i ve d f rom f r e s h - r a wvege tab le j u i ces .

Th e com bina t io n o f ca r ro t , bee t , and cuc um be r j u i c e g ives us oneof the f inest c leansing and heal ing aids for the gal l bladder, l iver ,k idneys , and the pros ta te and other sex glands .Something else to bear in mind is the fact that when we eat meatan excess ive amount of ur ic ac id i s genera ted in the sys tem, whichappa ren t ly cannot be comple t e ly e l imina t ed by the k idneys , t huscaus ing a def in i te s t ra in on these organs , reac t ing on the res t of thebody. Th is co m bin a t ion of u i ce s i s therefore inva luable in th i s respec tto he lp c leanse the sys tem. At the same t ime, i t has been found

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advisable to e l iminate concent ra ted sugars and s tarches , as wel l asmeat , for awhile at least to give the body the opportuni ty i t needs toreadjus t i t se l f to normalcy . Once the heal thy condi t ion of the bodyhas been reestabl ished then of co urs e, we shou ld know from exp erien cethat to devi tal ize i t again, i f we choose to do so, we need only to goback to ea t in g devi ta l ized foo ds. It is t ruly grat i fy ing to f ind thatmany have no des i re to re turn to a mediocre or worse s ta te of heal th .They have exper ienced the rea l iza t ion tha t heal th , v igor , energy , andvitali ty are well wor th reta inin g and that it is not a sacr ifice to ex ch an gewhat they thought was pala tab le wi th what they now know is morenu t r i t iona l .

Never the less , nour i sh ing foods a re , and can be made , pa la t ab leby the s im ple meth od of learn ing how to do it . S tudy m y boo k D IE T& S A L A D S U G G E S T I O N S .

B R U S S E L S S P R O U T S J U I C ETh e ju ice o f Bruss e l s Sprou t s com bine d w i th that o f ca r ro t , s t r ing

bean , and l e ttuce fu rn i shes a com bina t ion o f e l em en t s which he lps tos t reng then and regenera te the insu l in genera t ing p roper t i e s o f thepancreat ic funct ions of our d iges t ive sys tem. For th is reason, i t hasbeen found of ines t imable benef i t in cases of d iabetes .

This benef i t , however , has been der ived when a l l concent ra teds t a r c h e s a n d s u g a r s w e r e a v o i d e d a l t o g e t h e r a n d w h e n c o l o n i ci r r iga t ions and enemas were used regu la r ly to c l eanse was te mat t e rf rom the sys tem.

C A B B A G E J U I C ED u o d e n a l u l c e r s h a v e r e sp o n d e d a l m o s t m i ra c u l o u s l y t o t h ed r i n k i n g o f c a b b a g e j u i c e . T h e o n l y d r a w b a c k is t h e f r e q u e n tgenera t ion of excess ive gas . In any case , p la in carro t ju ice has beenused wi th equal success and most people f ind i t more pala tab le .

C ab ba ge ju ic e has wonder fu l c l eans ing and reduc ing p rop er t i e s .So m et im es i t has a t ende ncy to caus e d i s t ress becau se o f gas fo rm ingin the in tes t ines af ter dr inking i t . Such gas i s the resu l t of wasteput refac t ive mat ter present in the in tes t ines being broken up by theca bb ag e ju i ce , wh ich ca use s a chem ica l reac t ion to se t in and ma yform gas . T his i s a na tura l co nd i t ion sulf ure t ted hyd rog en, a foulsme l l ing ga s , be ing the ou tco m e o f the c l eans ing e l em en t s in the ju i cea c t i n g o n a n d d i s so l v i n g t h e w a s t e m a t t e r . En e m a s a n d c o l o n i ci r r iga t ions help to rem ov e both th is exce ss ive gas and the w aste m at tercausing i t .

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N urs in g mo thers shou ld d r ink p len ty o f raw ca r ro t ju i ce , p roper lyprepared , to enhance the qual i ty of the i r mi lk , as a breas t mi lk d ie tmay under cer ta in c i rcumstances , not provide suff ic ien t v i ta l foods .D u r i n g t h e la s t m o n t h s o f p re g n a n c y , r a w c a r ro t j u i c e , t a k e n insuff ic ien t quant i t ies , tends to reduce the poss ib i l i t ies of puerpera ls e p s i s a t c h i l d b i r t h . O n e p i n t o f c a r r o t j u i c e , d a i l y , h a s m o r econs t ruc t ive body va lue than 25 pounds o f ca lc ium tab le t s .

Raw carro t ju ic e i s a na tura l so lv ent for u lcero us and ca nc ero uscondit ions. I t is a resistant to infect ions, doing most efficient work inconjunct ion wi th the adrenal g lands . I t he lps prevent infec t ions ofthe eyes and throa t as well as the tonsi ls and sinu ses and the resp iratoryorga ns genera l ly . It a l so pro te c ts the ne rvo us sys tem and is un equ al ledfor increasing vigor and vi tal i ty .

In tes tina l and l iver d ise ase s are so m et im es d ue to a lack of cer ta inof the e l em en t s con ta ined in p roper ly p repared raw ca r ro t ju i ce . W henth is i s the case , then a not iceable c leaning up of the l iver may takeplac e, and the material w hich w as clo gg ing it m ay be found to diss olv e.Fre quen tly this is release d so abu nd an tly that the intest inal and urin arychannels are inadequate to care for th is overf low, and in a perfec t lynatura l ma nn er it is pas sed in to the lymph for e l im inat ion f rom thebo dy by m ea ns of the po re s of the sk in . T his m ater ia l has a d is t inc t lyora ng e or ye l low pig m ent and w hi le it is be in g so e l im ina ted f rom thebody w i ll som et im es d i sco lo r the sk in . W hene ver such a d i sco lo ra tiontak es p lace af ter dr ink ing carro t or o th er ju ic es , it i s an indica t ionthat the l iver i s ge t t ing a wel l -needed c leansing .

It is N O T the carro t ju ic e i tself nor the ca rote ne that co m es throu ghthe skin, as this discolor at ion wil l take place even i f the ju ice is f i l teredto the point of clearing i t of al l color pigment . I t is jus t as prac t ica l animp ossib i l i ty for the carro t p igm en t i t se l f to co m e thro ug h the sk in asi t would be for the red pigment of the beet to turn the body red or thechloro phy ll of the gre en ve geta bles to paint the skin gre en from within.

In any case, is i t not bet ter to have a heal thy sat in-l ike skin, eventhough i t may be sl ight ly on the carrot shade, than to have the pastycomplex ion which , toge the r wi th i t s p imples and o the r b lemishes ,pub l i c i zes the unhea l thy cond i t ion o f the body?

In s t e a d o f b e c o m i n g d i s t r e s se d o v e r t h e a p p e a ra n c e o f sk i ndiscolora t ion , which wi l l in any case eventual ly d isappear , we shouldbe gra t i f ied tha t the d is in tegra t ion of the l iver has been s topped orprevented by the use of these ju ices .

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Th is d isco lo ra t ion , however , can be som ew hat re tarded by s lowingup the p rocess o f c lea ns in g by cha ng ing o r add in g o the r ju i ce s to thepar t icu lar one tha t causes such a rap id c leansing ac t iv i ty .

The lack of suff icient rest , s leep and overwork may also result ina ce r ta in amoun t o f sk in d i sco lo ra t ion .T h e e n d o c r i n e g l a n d s , e sp e c i a l l y t h e a d r e n a l s a n d t h e g o n a d s ,require food e lem en ts found in raw car ro t ju ic e . Ster i l ity i s som et im esovercome by i t s use . The cause of s ter i l i ty has been t raced to thecon t inuous use o f foods in wh ich a toms and enzymes were des t royedby cook ing o r pas teu r iz ing .

Dr y sk i n , d e r m a t i t i s , a n d o t h e r sk i n b l e m i sh e s a r e d u e t o adef ic iency in the body of some of these food e lements conta ined incar ro t ju i ce . This is a ls o a fac tor in eye t rouble , as in o ph tha lm ia ,conjunct iv i t i s , e tc .

I f p rop er ly ex t rac te d f rom f resh, c lea n , go od qual i ty raw ca r ro ts ,car ro t ju ice i s very r ich in the v i ta l o rganic a lkal ine e lements sodiumand po tass ium . It a l so con ta in s a good supp ly o f ca lc ium , m ag ne s ium ,and i ron whi le the v i ta l o rgan ic e lem ents ph osp ho rus , su lphu r , s i l icon ,and ch lor in e bala nce per fec t ly w i th the form er in the i r ac t ion a ndreac t ion on the human sys tem.A s an a id to d isso lv e u lcers and cancer , raw car ro t ju ic e ha s proveditself the miracle of the age. I t was found essential , however , that i t beproper ly prepared and every ves t ige of concentra ted sugar , s tarch andflour of every kind be completely eliminated from the diet.

One o f the mos t in s id ious causes o f u lce r s and cancer has beend iscovered in the v ic t i m s nu r s ing r ese n tm en ts fo r a long tim e , a ll tooo f te n e v e r s i n c e c h i l d h o o d . U n l e s s r e s e n t m e n t s a r e c o m p l e t e l ydisso lved , they can f rus t ra te o therwise most ef fec t ive a t tempts to he lpthe pat ien t .

It som et im es h app ens af ter dr inkin g large qua nt i t ies of car ro t ju ic ethat a reac t ion is exp er ie nc ed or pe rha ps so m e d is t res s . T hi s i s aperfect ly n atural se qu en ce as it is an indicat io n that N atu re has star tedho use c le anin g in the body an d tha t th is ju ic e i s the most nee dedimplemen t fo r th i s pu rpose .

To ju m p to the conc lus ion that the ju ic e do es no t ag ree wi th oneshows lack o f under s tand ing , a s ca r ro t ju ice i s no th ing more no r l e sst h a n t h e v e r y f i n e s t q u a l i t y o f o r g a n i c wa t e r a n d t h e k i n d o fno ur is hm en t tha t the bod y n eed s . If the ju ic e i s f resh and has b eenproper ly made there i s no th ing whatever , even by the wi ldes t s t re tchof the imaginat ion , tha t can do o ther than furn ish the enzymes, v i ta l

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atoms, and the v i ta l organic water which the s tarved body ce l l s andt issues crave and cal l for.

T he add i t ion of som e raw goa t ' s mi lk or a li tt le pure raw crea m tothe carro t ju ice g ives i t a somewhat exot ic f lavor and of ten serves tore l ieve the monotony when a react io

fresh vegetable and fruit juices

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