Reverse Diabetes with Raw Juicing

Juice to Kickstart Health

2016-01-11T08:10:00.001-08:00

If you're struggling with your health and want to kick-start your health, try 6-8 ounces of fresh raw green juice in the morning 30-40 minutes before breakfast. No, not green powder or some green drink -- raw green juice.

Raw juicing is one of the most powerful nutritional therapies because it delivers living micronutrients and enzymes to your cells almost immediately, requiring very little effort on your part.

These living nutrients enable your cells to fight disease and accelerate your body's repair and healing processes, especially if you're fighting a disease such as diabetes, heart disease, obesity, or cancer.

Raw juicing can also help with other health issues such as high blood pressure, high cholesterol, headaches, allergies, chronic fatigue, food addictions, thyroid issues, gastrointestinal problems, joint pain, muscle cramps, and some autoimmune-related issues.

And, make sure that you don't make any of the 7 common mistakes that people make when they juice!:

-- Using the wrong juicer

-- Juicing the wrong foods

-- Juicing fruits

-- Drinking juice at the wrong time of day

-- Eating the wrong foods after juicing

-- Not following specific juice recipes targeted for your specific disease

-- Juicing an excess of green vegetables

Note: If you don't like to juice, then, try flash-frozen wheatgrass (not the powder!).

Note: For more details, refer to the the DTD Power of Raw Juicing ebook.

Diabetes and Heart Disease

2015-07-30T12:56:00.002-07:00

Although heart disease is entirely different from Type 2 diabetes, there are some similarities between these two diseases. Here are some of those similarities:

Risk factors: Poor diet, lifestyle, high blood pressure, ethnicity.

Nutrient deficiencies: Vitamin D, Vitamin C.

Blood cells affected: Red blood cells.

Blood vessels affected: Diabetes is a macrovascular disease that affects the larger arteries. Diabetes is also a microvascular disease that affects the smaller arteries (i.e. capillaries).

Immune system weakened: More frequent infections.

Fatigue: Diabetes blocks glucose entry into cells so cells can't produce ATP. In heart disease, the heart muscle has to work harder and may get tired.

Nutritional needs: Both diseases require superior nutrition to fight the disease and change the body's biochemistry.

Blood glucose control is important for both diseases. Ideally, your average fasting blood glucose should be 80 to 99 mg/dL.

Inflammation: at the cellular level fuels both diseases and causes major cellular damage.

Oxidation: at the cellular level fuels both diseases and causes major cellular damage.

Damage to multiple organs.

Cellular healing slowed down or prevented.

Alternative treatments not recognized or supported.*

*Author's Note: During my recovery from a near-death diabetic coma, my endocrinologist told that nutrition is not powerful enough to manage and control my diabetes. My endocrinologist told me that it would be impossible for me to wean off the 4 daily insulin shots. In fact, he said, that within a few years, I would be taking more insulin than the 60-70 units of Humalog and Lantus that I was currently.

After I changed my diet and weaned off the insulin, my endocrinologist told me that I was in denial and that I would be back on insulin within 3 months ... That was over 10 years ago ...

FYI: Here is a video of me talking about my endocrinologist and his belief that I was in denial of my diabetes:

Diabetes and Cancer Similarities

2015-07-30T10:40:00.001-07:00

Although cancer is an entirely different disease than Type 2 diabetes, there are some similarities between these two diseases. Here are some of those similarities:

Risk factors: Poor diet, lifestyle, ethnicity.

Nutrient deficiencies: Vitamin D, Vitamin C.

Blood cells affected: Diabetes affects red blood cells; cancer affects white blood cells.

Immune system weakened: More frequent infections.

Acidic environment inside body: Allows disease to easily spread.

Fatigue: Diabetes blocks glucose entry into cells so cells can't produce ATP. Cancer cells consume most of the glucose, starving the non-cancerous cells.

Nutritional needs: Both diseases require superior nutrition to fight the disease and change the body's acidic environment.

Blood glucose control is important for both diseases. Ideally, your average fasting blood glucose should be 80 to 99 mg/dL.

Inflammation: at the cellular level fuels both diseases and causes major cellular damage.

Damage to multiple organs.

Cellular healing slowed down or prevented.

Number 1 Health Problem

2015-07-27T17:03:00.001-07:00

Given that more people die from heart disease than any other disease, you can make the case that Heart Disease is the Number 1 Health problem.

But, given that cancer affects so many of us, you can make the case that Cancer is the Number 1 Health problem.

And, since almost 2 out of every 3 people in the U.S. are overweight, you can make the case that Obesity is the Number 1 Health problem.

And, since Type 2 diabetes is now reaching epidemic levels around the world, you can make the case that Diabetes is the Number 1 Health problem.

However, would you believe that none of these diseases is the Number 1 Health Problem. Surprised?

Unfortunately, the Number 1 Health Problem is something that fuels all of these diseases and goes undetected until we are diagnosed with one of these diseases or, like me, you end up in the hospital fighting for your life, wondering what happened.

The Illusion of Good Health

Almost every few years or so, most of us are surprised to hear about a friend, relative or co-worker who ends up in the hospital, has a stroke or drops dead of a heart attack. We are shocked and sad for the person and his/her family but life goes on and we eventually forget what happened. Very seldom do we think that this is going to happen to us. Why? Because most of us have never almost died or been in a coma; plus, most of us don't have diabetes, heart disease or cancer at this time.

This is known as the "Illusion of Good Health". We think that we're okay and believe that we're not going to end up in the hospital because we feel pretty good for the most part.

I am a prime example of this: I had never been sick or been in the hospital, plus I had just had a complete physical and everything looked fine.

And, then, BAM! -- the next thing I knew I was in the hospital in a coma, fighting for my life.

But, truth be told, if I had paid attention to my SYMPTOMS, then, I would have realized that something was wrong.

My symptoms included some fatigue, frequent urination; and, also some gradual weight gain over the past few years. So, I called my doctor, who told me that, given my age, the fatigue and weight gain were age-related and the urination problem was probably a problem with my prostate gland. But, to be on the safe side, he set up an appointment for me for the following week. But, because things were busy at work and since it didn't seem like a major problem, I re-scheduled the appointment to the following month.

Unfortunately, I never made it to that appointment, because about a week later, I was in a coma at the hospital.

None of the doctors were able to figure out what actually happened to me -- how did I go from being a non-diabetic with no major health problems since my last physical exam to having full-blown diabetes in less than a month?!

Now, I am not the only person who experiences this type of health crisis. Like I said, this happens every day -- hundreds of times a day around the world.

In fact, every year, about 35 million people visit the hospital (average 4.8 days stay) in the U.S. That's about 96,000 people a day.

Every year, about 2.5 million people die in the U.S. (56 million worldwide). In the U.S., that's roughly 6800 people a day that die (153,000 worldwide).

Death Statistics

Heart disease: 611,105

Cancer: 584,881

Medical errors: 210,000
Chronic lower respiratory diseases: 149,205
Accidents (unintentional injuries): 130,557

Stroke (cerebrovascular diseases): 128,978

Alzheimer's disease: 84,767
Diabetes: 75,578
Influenza and Pneumonia: 56,979

Nephritis, nephrotic syndrome, and nephrosis: 47,112
Intentional self-harm (suicide): 41,149

Death rate: 821.5 deaths per 100,000 population
Life expectancy: 78.8 years

Additional Information About Heart Disease
About 610,000 people die of heart disease in the United States every year–that’s 1 in every 4 deaths.

Heart disease is the leading cause of death for both men and women. More than half of the deaths due to heart disease in 2009 were in men.

Coronary heart disease is the most common type of heart disease, killing over 370,000 people annually.

Every year about 735,000 Americans have a heart attack. Of these, 525,000 (71%) are a first heart attack and 210,000 (29%) happen in people who have already had a heart attack.In a 2005 survey, most respondents—92%—recognized chest pain as a symptom of a heart attack. Only 27% were aware of all major symptoms and knew to call 9-1-1 when someone was having a heart attack.

About 47% of sudden cardiac deaths occur outside a hospital. This suggests that many people with heart disease don't act on early warning signs.

Additional Information About Cancer

Approximately 1 in 285 children in the U.S. will be diagnosed with cancer before the age of 20. The causes of childhood cancer are not well understood

While treatment advances have increased the survival rate for many childhood cancers, it is still the second leading cause of death by disease in children 5-14.

Overall, more than 80% of children and adolescents diagnosed with cancer will live at least five years after their diagnosis

The most common types of cancer in children 0-14 are acute lymphocytic leukemia, brand and central nervous system, neuroblastoma and non-Hodgkin lymphoma.

The most common cancers among adolescents age 15-19 are Hodgkin lymphoma, thyroid carcinoma, brain and central nervous system and testicular germ cell tumors.

The most common cancers among adults are breast, prostate and lung.

Many cancers are treatable without chemotherapy and radiation -- if caught early enough. Unfortunately, many cancer patients are pressured into getting these treatments too soon. With a 3% success rate for chemotherapy, you would think that the doctors would consider other options that were less evasive and less expensive and maybe even more successful.

Childhood cancer occurs regularly, randomly and cuts across all ethnic groups, socioeconomic class and geographic region in the U.S.

The causes of most childhood cancers are unknown and are not strongly linked to lifestyle or environment, unlike many adult cancers

Cancer incidence and death rates vary considerably between and within racial and ethnic groups. Of the 5 broadly defined population groups, African-American men have the highest overall cancer incidence and death rates—about double those of Asian/Pacific Islander (API) men, who have the lowest rates.

Cancer incidence and death rates are higher among black than white men for every site with the exception of kidney cancer mortality, for which rates are similar. The largest disparities are for stomach and prostate cancers, for which death rates in black men are about 2.5 times those in white men.

Factors known to contribute to racial disparities vary by cancer site and include differences in risk factor prevalence and access to high-quality health care, including cancer prevention and early detection, timely diagnosis, and optimal treatment.

Additional Information About Diabetes

Type 2 diabetes is growing at epidemic levels in the U.S. and around the world.

Prevalence: In 2012, 29.1 million Americans, or 9.3% of the population, had diabetes.

Approximately 1.25 million American children and adults have type 1 diabetes.

Undiagnosed: Of the 29.1 million, 21.0 million were diagnosed, and 8.1 million were undiagnosed.Prevalence in Seniors: The percentage of Americans age 65 and older remains high, at 25.9%, or 11.8 million seniors (diagnosed and undiagnosed).

Ethnicity: African-Americans are twice as likely to develop diabetes compared to Caucasian-Americans.

New Cases: The incidence of diabetes in 2012 was 1.7 million new diagnoses/year; in 2010 it was 1.9 million.

Prediabetes: In 2012, 86 million Americans age 20 and older had prediabetes; this is up from 79 million in 2010.

Deaths: Diabetes remains the 7th leading cause of death in the United States in 2010, with 69,071 death certificates listing it as the underlying cause of death, and a total of 234,051 death certificates listing diabetes as an underlying or contributing cause of death.

Diabetes may be under-reported as a cause of death. Studies have found that only about 35% to 40% of people with diabetes who died had diabetes listed anywhere on the death certificate and about 10% to 15% had it listed as the underlying cause of death.

CVD Death Rates: In 2003–2006, after adjusting for population age differences, cardiovascular disease death rates were about 1.7 times higher among adults aged 18 years or older with diagnosed diabetes than among adults without diagnosed diabetes.

Heart Attack Rates: In 2010, after adjusting for population age differences, hospitalization rates for heart attack were 1.8 times higher among adults aged 20 years or older with diagnosed diabetes than among adults without diagnosed diabetes.

Stroke: In 2010, after adjusting for population age differences, hospitalization rates for stroke were 1.5 times higher among adults with diagnosed diabetes aged 20 years or older compared to those without diagnosed diabetes.

$245 billion: Total costs of diagnosed diabetes in the United States in 2012
$176 billion for direct medical costs
$69 billion in reduced productivity

After adjusting for population age and sex differences, average medical expenditures among people with diagnosed diabetes were 2.3 times higher than what expenditures would be in the absence of diabetes.

Disease Warning Signs

The good news is that the body sends us warning signs that something is wrong -- long before you find out from your doctor. These warning signs are called Symptoms.

As depicted in the following diagram, these symptoms, if ignored, gradually develop into more serious symptoms, which can lead to cellular dysfunction; and, then, a major Biological Dysfunction; and, finally, a full-blown disease.

And if these symptoms and biological dysfunctions are ignored, this will lead to a full-blown disease such as heart disease or Type 2 diabetes -- which is what happens to most of us.

Unfortunately, your doctor don't really know how or want to test for any of these biological dysfunctions because there's no drug that your doctor can prescribe -- until you develop a full blown disease or a health condition that your doctor can measure, e.g. high blood pressure, high cholesterol.

Most of these diseases and health conditions are fueled by one or more of the following biological dysfunctions, which are the pre-cursors to most of these diseases:
-- Biochemical/Hormonal Imbalances
-- Glycation
-- Impaired Digestion/Absorption

-- Impaired Immunity
-- Impaired Repair/Healing

-- Infections

-- Inflammation
-- Nutritional Deficiencies
-- Oxidative Stress

-- Toxicity

There are hundreds of other biological dysfunctions, but these are the key ones that fuel most diseases and that we will be discussing during the next several posts.

Note: If your doctor measured and tested these biological dysfunctions, we could easily prevent 90% of these diseases from becoming fully developed and wreaking severe damage to our cells, tissues and organs that leads to heart disease, cancer, heart attacks, strokes, hospital stays, surgeries, etc.

If I had to select one of these biological dysfunctions as the Number 1 Health Problem, I would probably select Inflammation (or Nutritional Deficiencies). Why? Because Inflammation (and Nutritional Deficiencies) are connected to all of the other biological dysfunctions along with several biochemical/hormonal cellular pathways in the human body.

Because these biological dysfunctions are interdependent and inter-related, some of them trigger other dysfunctions and create multiple feedback loops that cause one dysfunction to fuel another, which, in turn, fuels a previous dysfunction, creating a continuous loop of cellular and tissue damage that eventually leads to achronic disease.

As depicted in the following diagrams, a disease develops when your body goes through the following stages: Biological Changes, 1-2 Symptoms, Multiple Symptoms, Increased Severity of Symptoms, Organ/System Dysfunction, Health Conditions, Health Impairment, Stages of Decline (Mild, Moderate, Severe), Disease, Multiple Diseases, Levels of Debilitation; and, if these is no intervention, the final stage is Death.

The good news is that all of these biological dysfunctions can be prevented, interrupted or reversed -- long before you develop a full-blown disease or health condition that lands you in the hospital!

In addition, if you have already developed a major disease or health condition, most of them can be reversed or least slowed down in its progression -- long before the disease becomes more serious and lands you in the hospital!

What to Do

And, yet, despite this information and the overwhelming statistics, most of us don't expect to end up in the hospital or die anytime soon. As a result, most of us won't make any changes until we have a health crisis. Why? Because it's basic human nature.

However, for those of you who are able to overcome that nature and be proactive to prevent (or reverse) a major health crisis, there are some simple things that you can do.

Proactive Steps

Educate yourself about nutrition, disease, drugs, etc. -- don't expect your doctor to have all the answers. Whether you do anything else, remember this: Knowledge is power that can set you free or the lack of which can doom you.

Pay attention to your body and be aware of your symptoms, especially if they persist or become more severe.

Get an annual physical exam, plus additional tests for hormone levels, inflammation markers, vitamin/mineral deficiencies, heavy metals, etc.

Start eating a healthier diet that is rich in vegetables, fruits, plant oils, fish, beans, nuts and seeds.

But, don't deprive yourself of your favorite foods -- treat yourself every once in a while. This will allow you to stick with your dietary changes.

Take a brisk 20-30-minute walk 5 days a week.

Work with a naturopath, homeopath, health coach, holistic practitoner or other healthcare professional that is versed in nutritional science and has the skills to perform a nutrient gap analysis. This is critical step, because this will help to determine what is really going on inside your body.

Use wholefood supplementation to close nutritional gaps. Avoid synthetic supplements at all cost.

Try to avoid any dependence on medications to manage your disease. It just doesn't work in the long term.

Note: If you're following some particular diet or nutritional program, be careful -- some diets and nutritional programs can actually make your health worse. For example, a low fat diet can rob your body of critical nutrients such as Vitamin A, Vitamin D and Vitamin K2. Ironically, these nutrients are key in preventing heart disease, cancer, diabetes and most autoimmune diseases! We'll discuss this in more detail in future posts and what you should be doing to protect yourself and your family.

Future Posts

We will discuss these biological dysfunctions in more detail in future posts. We will explain specifically what foods, supplements and lifestyle changes that you need to make.

We will also discuss the top 3 major nutritional deficiencies that are fueling most of the top 10 diseases, especially heart disease, cancer, diabetes and obesity.

We will discuss the top foods and supplements that control and reverse most of these diseases, including the specific foods, supplements and compounds that may kill cancer cells.

And, we will also discuss why the supplements you're taking right now may actually be fueling a nutrient deficiency that is going undetected.

If you have a health concern or a topic that you want us to discuss in this blog, feel free to contact our office via email, this blog or our toll-free number.

Note: Refer to the DTD Science ebook or online training program for more information.

Best Juicers for Raw Juicing and Diabetes

2014-06-03T20:53:00.001-07:00

So, what is the best juicer on the market?

Well, there is no one right answer to that question.

It really depends on your lifestyle, finances, health goals and your personal preferences.

The key factors that most people use in trying to decide what juicer to buy include the following:

-- Price and value

-- Ease of cleaning

-- Ease of use
(i.e. whether the feed tube fits whole produce)

-- Effectiveness
(i.e. how much juice it yields; pulp dryness indicating minimal food waste)

-- Other features/capabilities
(i.e. noise and vibrations; motor power; size; warranty)

So, the best juicer for you will be a personal choice based on your individual wants and needs for a juicer. Before finding a juicer that will provide you with the best juicing experience, you must first determine how you will be using the machine and what you hope to get out of it. Some important questions to answer before making a purchase may include:
-- What types of vegetables and fruits will you be juicing most often?

-- Will leafy green vegetables like spinach, cabbage, kale and wheatgrass be a major part of your juicing diet?

-- What is your budget?

-- How much time will you have each day to prepare juice and to clean up?

-- Will you be juicing while others are still asleep in the morning, and how quiet do you need the machine to be?

-- Do you want to make a lot of juice at once and be able to store it in the refrigerator (or thermos) for more than one day?

Easy to Clean Juicers
Even if you buy the “best juicer” that money can buy, it is a waste of money if it sits on the shelf because it is too difficult to clean.

If you only care about how fast you can clean the juicer and don’t mind sacrificing the quality of juice, then a centrifugal ejection juicer may be your best option. The easiest to clean are the L’Equip Mini Pulp Ejection Juicer, the Omega BMJ330 Pulp-Ejection “Big Mouth” Juicer and the Breville BJE200XL Compact Juice Fountain. Each of these make a smooth virtually pulp-free juice and each can be cleaned in about 2 minutes. xxx

The L’Equip and the Omega “Big Mouth” come with much longer warranties than the Breville model. The Omega comes with a 10-year warranty which is unheard of in a juicer less than $150. The L’Equip comes standard with a 3-year warranty on the blades and a 6-year warranty on the parts from Amazon.com. With this length of warranty, this indicates that the manufacturers produced a higher quality product because they backed up their juicer with a longer-than-standard warranty.

However, it appears that the Breville juicer is much more popular than the L’Equip and the Omega, in part because of the movie Fat, Sick and Nearly Dead where the protagonist, Joe, uses a Breville juicer to lose over 90 lbs. Yes, this is very impressive and is really great, but it does not mean that the Breville is a superior juicer. The same results or better can be gotten with other juicers.

Note: Other easy-to-clean juicers include the Omega 4000 and the Omega o2.

Better Juicers with a Slightly Longer Cleaning Time
One of the best, easy to clean juicers for high quality and nutritious juice is the Omega J8006 Nutrition Center which takes about 2 minutes to clean once you get the hang of it but will give you a much higher yield and better quality juice than any Centrifugal type juicer.

The Omega VRT350 also known as the Omega VERT is an extraordinary slow juicer. It spins at 80 RPM which means that it retains the freshness of the juice by minimizing oxidation in the produce, not to mention it is very quiet—much quieter than centrifugal juicers. You can actually have a conversation and not have to yell while the machine is on.

This juicer costs more than the Centrifugal juicers mentioned above, but is well worth it. If you juice enough you will get your money back because the VRT350 can yield 10-30% more juice than Centrifugal juicers when juicing vegetables. Also the juice lasts longer when juiced on the VRT because of less oxidation. On a centrifugal juicer a juice will not last more than a few hours after juicing, but on the VRT it will lasts much longer (even though not recommended because the best time to drink the juice is immediately after making it).

If you are very fast you can clean this machine in 2-3 minutes but it might take you 5 minutes.

Reviews of Top Juicers

Breville Juice Fountain Elite ($299)

The Breville 800JEXL Juice Fountain Elite is a heavy duty, dual speed centrifugal juicer that provides a commercial grade juicing experience. With a powerful performance, this juicer is better than any other centrifugal juicer ever made.

Owners love how fast this unit juices, how easy it is to clean up and its wide 3-inch feed chute. With a powerful 1000W motor, this model operates at either 6500RPM (low setting) or 13000 RPM (high setting) and can. As a result, you just need to spend 5 seconds filling a glass with juice.

Made of sturdy stainless steel, this machine (the top choice of 20+ models tested) quickly and quietly extracts juice. It has two speeds and a wide feed tube; plus, all removable parts (except the food pusher) are dishwasher-safe. It dispenses directly into a detachable pitcher, minimizing mess.

Other juicers on the market just cannot compare with the fast juicing speed, and easy cleanup that make this juicer such a joy to use. It makes juice in record time with little pulp and it’s very easy to clean, which encourages people to use it often.

Furthermore, unlike some juicers in the market whose mouth openings are quite small, this juicer has a relatively wide mouth opening of about 3 inches. People love this feature because you don’t have to waste time cutting up fruits and vegetables into smaller chunks to be fed into the juicer. Other strong points include easy assembly and cleanup after using.

This juicer is one of the best, if not the best, in its class.

Breville JE98XL Juice Fountain Plus ($149)

With an 850-watt dual-speed motor, the Breville JE98XL delivers the most fantastic experience of juicing. You find it able to extract juice no matter which type of fruit and vegetables.

In cases of harder produces, you can juice at the high speed level of 12,000 RPM. Conversely, the low speed of 6,500 RPM is optimal for softer produces, especially leafy greens such as cantaloupe and spinach.

Similar to some other products from Breville, the JE98XL also includes a feed chute which is extra-wide 3-inch for juicing juice from large chunks or even entire pieces of fruits and vegetables. A stainless steel mesh filter basket is used to separate the pulp from the fresh juice during juicing sessions. The pulp then will collect in a large-capacity pulp collector. So you can get rid of the pulp without any difficulty. With an included cleaning brush, washing the juicer is easy as well since its most parts are dishwasher-safe.

Omega VRT350 ($379)

The Omega Vert VRT350 Juicer is a revolutionary product that features the high efficiency of a masticating style juicer in a vertical design made to take up less counter space. The Vert is designed to be compact, contemporary and productive.

Most juicers process at a speed of 1,650 to 16,000 RPM, destroying many healthy enzymes and causing juice to degrade shortly after being extracted. The Vert VRT350 Low Speed Juicing System processes at 80 RPM, preventing oxidation and allowing juice to be stored for up to 72 hours without degradation.

With the Vert form and function combine to give you the highest degree of extraction and the healthiest possible juice. The Vert VRT350 also features an innovative auto cleaning system that keeps the screen clear during juicing and increases its efficiency.

The contemporary design is complemented by a virtually indestructible ULTEM juicing screen that will withstand heavy duty juicing. Ideal for fast pace commercial environments, this juicer combines a contemporary styling with the technology to cater to health conscious clientele.

The VRT350's dual stage process extracts the maximum amount of juice while protecting against nutrient loss and oxidation. A great performer on leafy greens and wheatgrass as well as all other different types of fruits and vegetables.

Note: If do not like pulp at all, do not get this juicer because it leaves more pulp than the others.

Omega J8006 Nutrition Center Juicer ($390)

Unlike centrifugal models rotating in a speed range of 1,650 to 15,000 RPM, the Omega J8006 Nutrition Center Juicer delivers low-speed performance. The Omega J8006 Nutrition Center Juicer is a masticating “slow juicer” that is ideal for those who wish to extract the most from leafy greens, such as kale, spinach and wheatgrass.

It's power, versatility and effectiveness makes this the perfect machine to handle just about all of your juicing needs. Juicing at a slower speed with an 80RPM motor helps protect against excess oxidation since the juice isn’t heated during extracting sessions.

As a result, the juice can be stored up to 72 hours without any nutrition degradation to worry about. Moreover, the Omega J8006 is considered as a nutrition center which allows multi-tasks. In addition to juice extraction, a number of other tasks such as extruding homemade spaghetti, linguini, or breadsticks, making fresh frozen desserts, natural baby food, and nut butters or grinding coffee beans and flour are accepted as well.

Note: Omega is the leader for masticating type juicers, and this unit is no exception. This juicer receives high marks both for its performance, and its design.

Omega Mega Mouth Juicer ($149)
A cinch to fill, operate, and clean, this stainless steel super-extractor makes short work of apples, carrots, and kale. It doesn't come with a pitcher, but its spigot adjusts to the height of your glass, reducing the chance of spills.

The Omega Mega Mouth makes good juice, but there are other juicers out there in the same general price range that come with a pitcher, a cleaning brush, and fewer parts. Also, the plastic exterior feels cheap.

Other Top Juicers
Other top juicers include (but are not limited to) the following:

Magimix Le Duo XL: This new and improved version of the Le Duo XL was launched earlier this year to make everyday juicing even more effective and easy. Available in cream, satin or black, it will look smart in any kitchen and handles everything from the smallest lime to the largest grapefruit.

Omega Vert: This may be pricy, but it's by far the best domestic juicer on the market. Not only does it make nutrient-rich, cold-pressed juice in a fraction of the time of other machines, but soft fruits – which are notoriously difficult to juice – pose no problem. It's brilliant for leafy greens, too.

Philips 1861: This machine has everything going for it – a large inlet chute, big jug, two-speed motor for both soft and hard fruits and a sturdy waste pulp bin. It's also quiet, easy to use and quick. Best of all, it makes smooth, frothy and extremely tasty juice.

L'Equip Omni Juicer: You name it, this quiet, powerful and durable machine juices it. Whether it's wheatgrass, green vegetables, root vegetables or fruit, practically nothing seems to be a problem. It will homogenise it too, making everything from sauces to pasta and from sorbets to purées.

Logik L50WFJ11: If you don't want all the bells and whistles and aren't too worried about getting your juice in a jiffy, this handy machine is a good low-cost option. It has a one-litre capacity, two speed settings and all the parts are dishwasher safe.

Cuisinart Fruit & Vegetable Juice Extractor: Take one look at this bulky machine and you could be forgiven for thinking that juicers just aren't worth the faff. But its easy unlock and lift system, along with its adjustable spout that eliminates drips and spills, means it's both practical and efficient, making top-notch juice.

Samson 6-in-1: Don't be fooled by the old-fashioned looks. This does a particularly good job on leafy greens including wheatgrass, spinach, kale and Swiss chard. It's easy-to-assemble and quiet and it squeezes really good quantities. It can even grind spices and coffee and make jam and ice creams.

Dualit: This is horribly heavy, but you'll have no trouble getting your five-a-day from this high-performer that's every bit as good as machines twice this price from other top-name brands. Handily, it comes pre-assembled, and there's an extra-large feed tube so that you can use whole fruits such as apples.

Santos Classic Juicer: dd a bit of colour to your kitchen with this classic-style juicer that boasts a high-speed motor to extract the maximum amount of juice. Simply slice the fruit in half and enjoy continuous production of glass after glass.

Philips Whole Fruit Juicer: This does exactly what it says on the tin. Just slot whole pieces of fruit into the oversized tube and select one of two juicing speeds. Expect a lot of noise, but it squeezes plenty of juice from fruit or vegetables quickly and it's simple to clean up afterwards.

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Pros & Cons of Types of Juicers

Centrifugal juicer

Pros

Come between masticating juicers and citrus juicers in the price range.
Be the fastest of three categories including Citrus, Centrifugal and Masticating
Extra-wide feed chute is included for saving preparing and pre-cutting time.
Easy assembly and cleanup are allowed.
Washing it on the top shelf of the dishwasher is accepted.
Look durable and eye-catching
Occupy less space than masticating juicers

Cons

Extracting juice from leafy greens and wheatgrass isn’t really efficient.
Be quite noisy
Nutrition degradation of the juice goes faster as a payment of high-speed extraction

The centrifugal models deliver faster and more powerful extraction than anything else. So they suit busy people who want to enjoy a juice glass within a few minutes. Because of affordable price points, these products are also best for those with a tight budget.

Citrus juicer

Pros

Cost less than centrifugal and masticating juicers.
Be optimal for juicing citrus fruits
Result in a high yield of juice from a fixed amount of citrus fruits
Easy to operate with the touch of a button
Deliver smooth juicing sessions in quiet.

Cons

Specially designed for just citrus fruits, but all types of fruits and vegetables.
Splashes of juice during juicing sessions might be a problem
Juicing large pieces aren’t recommended in some cases.

A citrus juicer suits those who want to enjoy juice of citrus fruits daily. Besides, the compact construction of citrus juicers also makes them fit a small kitchen counter.

Masticating juicer
Pros

The very dry pulp results in the highest yield of juice.
Quiet operation
Healthy enzymes are protected
No froth, foam and heat build-up is included during juicing sessions.
Oxidation is decreased to minimum.
Work well with all types of produce, even leafy greens, wheat grasses and leaves.
Multi-tasks is accepted
Durable enough to last for years

Cons

Slow performance
The price point is a bit higher compared to citrus and centrifugal models.

If the length of time for juicing is considerable, the masticating juicer is the best choice because of its quiet but efficient operation. Besides, the functionality of multi-tasks also makes the type of juicer suit those who are serious in housekeeping.

Summary of Juicer Types
The major types of juicers and their price ranges are:
-- Citrus juicer – A cheap and basic juicer that juices citrus fruits only. ($20 – $100)
-- Centrifugal juicer – The most common juicer around that juices most kinds of fruits and non-leafy vegetables. Very affordable at $50 – $200.
-- Masticating juicer – Single gear masticating juicer; juices most kinds of fruits and vegetables. Can also make mushy foods. ($100 – $350)
-- Triturating juicer – Twin gear triturating juicer; juices all kinds of fruits and vegetables, keeping more of the enzymes in the juice undamaged. Some of them can juice wheatgrass too. ($250 – $950)
-- Wheatgrass juicer – Usually juices wheatgrass only, but some newer models can juice fruits as well. ($200 – $800)

Note: For more information and reviews of various juicers, visit any of the juicer review websites or a discount juicer website such www.discountjuicers.com/compare.html.

Note: If you want to ensure that you make the right juice recipes to address your diabetes, high blood pressure, chronic fatigue, heart disease and other similar health issues, then, order the Power of Juicing & Green Smoothies ebook, which was researched and written by the author of Death to Diabetes. It is the only juicing book that provides specific recipes for specific ailments along with what specific juicers (and blenders) to purchase.

The Power of Green Smoothies

2014-03-18T10:56:00.000-07:00

Similar to raw juicing, drinking green smoothies is one of the most powerful nutritional therapies because it delivers key micronutrients to your cells, helping your body tackle many of the top diseases and health conditions, including heart disease, cancer, diabetes, obesity, high blood pressure, high cholesterol, chronic fatigue, and arthritis.

Because green smoothies contain all of the major macronutrients including fat and fiber, a green smoothie canbe used as part of a meal replacement strategy to help facilitate fat burning and weight (fat) loss.

I was originally introduced to smoothies by one of my Xerox managers when I returned to work after my coma recovery and 30 days on disability. At that time, my endocrinologist had recommended that I take a laxative because some of the medications were causing severe dehydration and uncomfortable gastrointestinal problems. But, the laxatives didn't work -- they just caused more discomfort.

When my manager suggested that I try a smoothie, honestly, I didn't think that was going to solve my problem. But, I was willing to try anything! So, I blended a bunch of stuff including some almond milk, flaxseed, blueberries, a handful of baby spinach, some water, a few ice cubes, and a pinch of cinnamon.

WOW! It really tasted great! -- like a milkshake! And, I love milkshakes!
Needless to say, I was surprised that I liked it.

More importantly, within a couple days, my gastrointestinal problem was flushed away! After several days, I felt like I had lost 20 pounds! All of a sudden I had this energy I hadn't really felt before, because I had been very sluggish and fatigued since getting out of the hospital.

p.s. Hmm-mm, I'm not sure if I ever thanked that manager for her advice ... ["Thanks, Pam!" ]

Why Drink Green Smoothies?

First of all, green smoothies are easy to make and usually require less work than juicing. Also, most blenders tend to be easier to clean than most juicers. Yay!

In addition, green smoothies are filling and can be used as replacement meals to help with fat loss. Another option is to drink a green smoothie before meals.

That will help to reduce your appetite and help with weight (fat) loss. Also, green smoothies help with bowel regularity and acid indigestion.

Green smoothies have an alkaline reaction in the body and help protect against acid build-up as well as stimulate the body to manufacture hemoglobin. Green smoothies contain organic water, the purest most natural water available to us, and they cleanse the body of the waste within the cells and tissues.

Green smoothies)contain an abundance of chlorophyll, which is a molecule whose structure is almost exactly the same as the hemoglobin molecule of the human blood. Chlorophyll helps to repair tissue and is very important in helping to remove toxins from the body.

As a result, green smoothies can help to accelerate your body's repair process and help to reverse your diabetes in less time. In fact, you should notice your blood glucose level starting to come down during the first week of the Death to Diabetes Wellness Program! -- as long as you are following the entire program, not just the juicing or smoothie component.

Smoothies are unique because they allow the gastrointestinal system to receive very concentrated amounts of phytonutrients that could not be obtained by eating a normal amount of raw vegetables and fruits.

Green, leafy vegetables such as spinach and kale help to cleanse and heal the gastrointestinal tract. The phytonutrient properties of

Drinking as little as 3 cups of a green smoothie each day will help the body detoxify and regenerate through the assimilation of the earth’s life-giving nutrients.

Health Benefits of Green Smoothies
As long as you design your green smoothies with the right foods in combination with eating balanced meals, there are many health benefits that green smoothies can provide, including the following:
-- Meal replacement (for weight loss)
-- Stabilize blood glucose levels
-- Lower blood pressure
-- Lower cholesterol
-- Reduce inflammation
-- Reduce oxidative stress
-- Weight loss
-- Reduce cravings
-- Increase nutrient absorption

For specific green smoothie recipes that address diabetes, high blood pressure, chronic fatigue, heart disease and other similar health issues, obtain a copy of the Power of Juicing & Green Smoothies ebook developed by the author of Death to Diabetes.

And, if you want to lose weight and that hard-to-lose belly fat, raw juicing is an excellent weight-loss therapy. Consequently, get this ebook along with the Death to Obesity Weight Loss ebook.

The Power of Raw Juicing

2014-02-05T23:40:00.001-08:00

Raw juicing is one of the most powerful nutritional therapies bar none because it delivers key micronutrients to your cells, enabling raw juicing to tackle many of the top diseases and health conditions, including heart disease, cancer, diabetes, obesity, high blood pressure, high cholesterol, chronic fatigue, and arthritis.

However, because many of the juicing infomercials on TV tended to focus on juicing with a lot of various fruits, some people misused this nutritional therapy by juicing with too many fruits.As a result, some people failed to reap the benefits of raw juicing and eventually the juicer ended up in the basement or the garage.

Then, a few years later, you get excited again about juicing, so you run down to your basement and pull out the old juicer. But, if the juicer was not cleaned properly, it's possible that the blade is dull and will not work as effectively to extract the juice, especially when you try to juice certain vegetables.

And, since clinical studies indicate that juicing with vegetables (especially green vegetables) provide the most health benefits, it is critical that you go grocery-shopping for vegetables such as spinach, kale, cucumber, celery, broccoli, parsley, carrots, and lettuce. If possible, try to buy organic; or, at least make sure that you remove the skin before you start juicing..

Another mistake that some people were making with juicing was to go on a juice fast, thinking that if juicing is good for them, then, a lot of juicing is better. But, that's just not true. In fact, too much juicing can be detrimental to your health!

Another common mistake that some people were making with juicing was to continue eating the wrong foods for breakfast, lunch and dinner, expecting that juicing by itself would work. But, juicing alone won't work if you're still eating processed and "dead" foods for most of your meals.

But, make no mistake about it, raw juicing works, but only as part of an overall nutritional program, preferably a superior nutritional program, such as the plant-based Death to Diabetes Super Meal Model.

Bottom-line: Most people will reap the benefits of raw juicing. However, for those people who are not reaping the benefits of raw juicing, they are juicing improperly! -- either by juicing too many fruits; or, by juicing too much; or, by not eating nutritional meals; or, by using an inferior juicer.

Why Juice?

If eating raw vegetables, salads and soups is not appealing enough to acquire the minimum 6 to 9 cups (5 to 7 servings) of vegetables and fruits each day, then, juicing can be an effective addition to your nutritional program. Even as a diabetic, juicing can be very nutritious as long as you drink mostly green vegetables/grasses and avoid drinking too many of the fruits.

Green juices (and green smoothies) have an alkaline reaction in the body and help protect against acid build-up as well as stimulate the body to manufacture hemoglobin. Green juices contain organic water, the purest most natural water available to us, and they cleanse the body of the waste within the cells and tissues.

Green juices (and green smoothies) contain an abundance of chlorophyll, which is a molecule whose structure is almost exactly the same as the hemoglobin molecule of the human blood. Chlorophyll helps to repair tissue and is very important in helping to remove toxins from the body.

As a result, raw juicing can help to accelerate your body's repair process and help to reverse your diabetes in less time. In fact, you should notice your blood glucose level starting to come down during the first week of the Death to Diabetes Wellness Program! -- as long as you are following the entire program, not just the juicing component.

Juices are a perfect medium in which to mix and dissolve nutritional powders that will enhance their healing powers. The nutrients and herbs in powders are better absorbed than tablet forms of the same ingredients, and mixing them in juices enhances their solubility, digestion and absorption.

The juices bring the healing nutrients to the cells in the surface of the mucous membrane of the gut in an easily absorbed form. This requires much less energy to assimilate than solid tablets, especially in people with inflamed mucous membranes in the intestines.

Juices can be combined in so many ways to make them palatable and delicious. Their diverse colors and taste enable huge variety so that you will not get bored. For those who feel they need an extra boost there is nothing better than drinking 2 cups of raw vegetable juice everyday. It will brighten up your day by providing extra energy and endurance.

Raw juices are packed with living enzymes to assist the digestive process, which means your gut, liver and pancreas do not have to work very hard to extract almost 99% of the nutrients within the raw vegetables and fruits.

This conserves vital body energy, which means that the body does not feel heavy or weighed down after drinking raw juices.

For example, two cups of carrot juice (16 ounces) is approximately equivalent to eating one pound of raw carrots. Eating so many carrots at one time would be hard on the jaws and teeth and would take a long time to eat and digest.

Juices are unique because they allow the gastrointestinal system to receive very concentrated amounts of phytonutrients that could not be obtained by eating a normal amount of raw vegetables and fruits.

Green, leafy vegetables such as spinach and kale help to cleanse and heal the gastrointestinal tract. The phytonutrient properties of carrot are also beneficial to diabetics once they have their blood glucose level under control.

Drinking as little as 3 cups of fresh vegetable juice each day will help the body detoxify and regenerate through the assimilation of the earth’s life-giving nutrients.

Health Benefits of Juicing
As long as you juice the right foods in combination with eating balanced meals, there are many health benefits that raw juicing can provide, including the following:
-- Stabilize blood glucose levels
-- Lower blood pressure
-- Lower cholesterol
-- Reduce inflammation
-- Reduce oxidative stress
-- Weight loss
-- Reduce cravings
-- Increase nutrient absorption

For specific juicing recipes that address diabetes, high blood pressure, chronic fatigue, heart disease and other similar health issues, obtain a copy of the Power of Juicing ebook developed by the author of Death to Diabetes.

And, if you want to lose weight and that hard-to-lose belly fat, raw juicing is an excellent weight-loss therapy. Consequently, get this ebook along with the Death to Obesity Weight Loss ebook.

Health Benefits of Broccoli to Help Reverse Diabetes

2014-01-30T15:53:00.001-08:00

Broccoli is known as being one of the world's best super foods. But while everyone knows it's good for you, few know exactly why it's good for you. If they did, perhaps more people would willingly eat it.

In recent years, broccoli has made the headlines regarding three powerful phytonutrients found in the vegetable, enabling broccoli to provide multiple health benefits to various parts of the body.

Those 3 phytonutrients are:
-- Sulforaphane
-- Indole-3-carbinol (I3C)
-- Diindolylmethane (DIM).

A University of Warwick team believes sulforaphane could reverse the damage caused by diabetes to blood vessels. It encourages production of enzymes which protect the blood vessels, and a reduction in high levels of molecules which cause significant cell damage.

The Warwick team, whose work is reported in the journal Diabetes, tested the effects of sulforaphane on blood vessel cells damaged by high glucose levels (hyperglycemia), which are associated with diabetes.

The researchers found that sulforaphane activated a protein in the body called nrf2, which protects cells and tissues from damage by activating protective antioxidant and detoxifying enzymes. Sulphurophane helps to protect your body from cancer by removing harmful toxins from your body.

Broccoli, Brussel sprouts, cauliflower, cabbage, and kale of the cruciferous (cabbage) family contain Indole-3-carbinol (I3C) and Diindolylmethane (DIM), phytonutrients that have been found to provide protection from certain cancers.

Indole-3-carbinol is a member of the class of sulfur-containing chemicals called glucosinolates that is formed from parent compounds whenever cruciferous vegetables are crushed or cooked. Indole-3-carbinol and other glucosinolates (e.g. sulforaphane) are antioxidants and potent stimulators of natural detoxifying enzymes in the body.

Indole-3-carbinol and other glucosinolates are believed to be responsible for the lowered risk of cancer by increasing the conversion of the bad estrogen (estradiol) to a weaker estrogen (estrone), protecting against breast and prostate cancers.

I3C promotes "good" hormones, while working against destructive ones. The sulforaphane in broccoli also helps to increase the level of enzymes that block cancer, while the beta-carotene in broccoli transforms into vitamin A within the body, providing an effective antioxidant that destroys free radicals (responsible for weakening the defense of cells).

Diindolylmethane (DIM) improves the breakdown and synthesis of substances in the body by improving the balance of testosterone and estrogen (estradiol). One of the many glucosinolates, sulforaphane, found in broccoli, protects the body against colon cancer. Interestingly, the bioavailability of indoles is increased by light cooking (e.g. steaming).

Other Phytonutrients in Broccoli
Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.

The folic acid in broccoli helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies.

Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth. The potassium in broccoli also aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.

Broccoli contains high levels of chromium, which helps to reduce insulin resistance in overweight people and people with Type 2 diabetes.

The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as helping to reduce blood cholesterol levels.

Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.

Grocery Shopping Tips
Always select broccoli that has a deep, dark, green color. The stalks should be firm and not soft.

Yellow and wilted leaves and stalks indicate much loss of nutrient value.
Broccoli is highly perishable.

Do not wash broccoli before refrigerating.

Food Preparation Tips
Some people feel the only way they can stomach broccoli is to smother it with cheese sauce. But there are other ways to prepare it that are tasty.

Try steamed broccoli with cayenne pepper, garlic or onions
Try steamed broccoli with orange or yellow bell peppers
Try steamed broccoli with a small pat of organic butter
Hide the broccoli in a dish with other ingredients such as a healthy casserole.

Note: For those who don't particularly care for broccoli in its original state, they should try broccoli sprouts. Broccoli sprouts have very little flavor so they won't overpower a salad, which happens to be their most common use. But broccoli sprouts do manage to pack quite a boost to your health. As healthy as broccoli is, the sprouts carry approximately 100 times the benefits of regular broccoli.

Other Health Benefits of Broccoli

Blood Pressure: Along with a high amount of potassium, Broccoli also contains magnesium and calcium that help regulate blood pressure.

Bone Health: Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

Cancer Prevention: Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Digestion Support: Broccoli is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Furthermore, a cup of broccoli has as much protein as a cup of rice or corn with half the calories. Broccoli helps the body to get rid of the H. Pylori bacteria. This bacterium is responsible for causing peptic ulcers, esophagitis (inflammation of the esophagus or the food pipe), gastritis (inflammation of the stomach), and also increases the person’s risk of getting gastric cancer.

Eye Health: Studies have shown that the carotenoid lutein helps prevent the development of age-related macular degeneration and cataracts, Additionally, broccoli is a good source of vitamin A, which protects the retina from damage and is needed to form retinal, the light-absorbing molecule that is essential for both low-light and color vision.

Heart Health: The carotenoid lutein may also slow down or prevent the thickening of arteries in the human body, thus fighting against heart disease and stoke. The Vitamin B6 and folate in broccoli also reduce the risk of atherosclerosis, heart attack, and stroke.

Immune System: One cup of broccoli bolsters the immune system with a large dose of beta-carotene. Trace minerals, such as zinc and selenium, further act to strengthen immune defense actions. Broccoli also helps the liver detoxify faster and help eliminate free radicals.

Skin Support: Broccoli is helpful in repairing skin damage thanks to the glucoraphanin it contains which helps the skin to detoxify and repair itself.

Vitamin C: One cup of broccoli contains the RDA of vitamin C, an antioxidant necessary for fighting against free radicals. Moreover, vitamin C is an effective antihistamine for easing the discomfort of the common cold. Beta Carotene is another excellent antioxidant that helps eliminate free radicals.

Type 2 Diabetes: Broccoli contains more chromium than any other land vegetable, helping it to reduce insulin resistance and making broccoli one of the key foods to use to fight Type 2 diabetes. In addition, the sulforaphane in broccoli is known to produce enzymes that protect the blood vessels and reduce the cell damage caused by Type 2 diabetes.

Note: There are agencies that claim scientific evidence that broccoli and other cruciferous vegetables lowered the risk for many forms of the disease, such as tumors of stomach, esophagus, lung, oral cavity and pharynx (throat), endometrium , and the pancreas.

Best Vegetable/Fruit Combinations for Juice Detox

2014-01-10T14:56:00.004-08:00

Apples, oranges, lemon, and carrots combined are an excellent detox juice and a wonderful source of beta-carotene, Vitamin C, and a natural relief for arthritic pain.

Apples and red cabbage juiced together serve not only as a detox juice, and diuretic, but also as a natural antiviral and antibacterial source.

Apple pear, and a carrot is a great detox juice to help with elimination.

Cantaloupe, honey dew melon, papaya and white grapes juice is another great juice combination that benefits the kidneys. Garnish with a twist of lime.

Lemons and limes with water is one of the simplest and most effect detox juices available. It is a great source of Vitamin C, and is great for the skin. It also purifies the kidneys and liver.

Lemon juice, white grapes, strawberries, and apple (Granny Smith preferred) are a good detox juice and fruit combination benefiting the kidneys as well as the liver and skin.

Lettuce and tomato goes together well not only in a salad, but works wonders as a detox juice. Loaded with nutrients and great for digestive issues, juice together and add a little bit of cucumber and lemon juice to freshen up the taste.

Mango, pineapple and lemon juice combined together are a great tropical combination and are good for the digestive system.

Strawberries, bananas, and peaches (White Peaches preferred) is a great source of potassium and is good for the skin.

Spinach and carrots as a rich vegetable detox juice are an excellent source of antioxidants.

Note: For more details about raw juicing, get the author's Power of Juicing ebook.

Juicing Preparation and Tips for Detox

2014-01-10T14:44:00.000-08:00

Juice cleansing/detox is one of the most effective alternative therapeutic methods to improve your overall health or help your body prevent or fight diseases such as diabetes, heart disease, obesity, cancer, obesity, and other similar systemic diseases.

Juice cleansing/detox can also be used to help fight and overcome addictions to fast food, caffeine, soda, and other similar processed foods and beverages that contain harmful chemicals that create cravings and addictions.

If possible, only use vegetables, fruits and herbs that are organic or purchased locally to limit your exposure to excess pesticides and other chemicals.

The juice of organic vegetables will not only speed up the process of detoxification, it will flood your body with enzymes, vitamins and minerals for quick absorption....and greatly benefit the immune system.

The juice of organic vegetables is rich in nutrients. As the cells of your body are bathed in these fresh, alkaline vegetable juices, they begin to release acids, which are toxins that can then be removed through the elimination systems of the body i.e. the lungs, kidneys, skin, liver, etc.

Since one of the goals of a cleanse/detox is to help remove chemicals and toxins from your body, you should try to limit your intake of chemicals and toxins from various "dead" processed foods, including wheat, dairy, animal meat, flour, hydrogenated oils, caffeine, and sugar.

To ensure your cleanse/detox program is effective and meets your health needs, use combinations of various vegetables, fruits and herbs.

These include: apples, beets, cabbage, collard greens, carrots, celery, cucumber, dandelion greens, endive, garlic, ginger, kale, lemons, lettuce, parsley, spinach; cilantro, chlorella, spirulina, wheatgrass, cayenne pepper., and red clay All are excellent for cleansing/detox.

Note: If you just want to detox but you don't need to lose any weight, make sure that you are eating macronutrient-balanced meals for breakfast, lunch and dinner. Macronutrient-balanced meals (such as those described by the DTD Super Meal Diet) will also help tremendously with the detox process.

Note: For juice recipes that define specific combinations of vegetables and fruits for specific diseases and ailments, get the author's Power of Juicing ebook.

Also, use organic herbal tinctures to add to your juice to help with the cleanse/detox; and, fiber to help with bowel regularity.

Note: If you’re not able to buy all produce organic, get a fruit and vegetable wash to help rid your produce of pesticide residues, waxes, and other undesirable chemicals.

Juicing Detox Tips

Although it can be tempting to jump into a juice detox (or juice fast), preparation is essential because it affects how you respond to the cleanse.

Some foods can interfere with the liver's ability to detoxify your body, which could impair your detox efforts. Consequently, certain foods, such as coffee, sugar, flour, meat, dairy, alcohol, processed foods, artificial sweeteners, and wheat should be phased out to reduce headaches, cravings, and other withdrawal symptoms. It’s also important to increase your intake of fresh vegetables during the pre-fast.

At least a week before starting a juice cleanse/detox, change your diet to as many raw vegetables and fruits as possible. Ideally, you should be following a plant-based diet such as the Death to Diabetes Super Meal Nutritional Program (refer to Chapters 5, 6, 7, 8, and 9 of the Death to Diabetes book).

First thing in the morning, drink a cup of room temperature or lukewarm filtered water with lemon. Lemon water flushes out body toxins and is extremely beneficial for the body.

Warm lemon water serves as the perfect ‘good morning drink’, as it aids the digestive system and makes the process of eliminating the waste products from the body easier.

Warm lemon water prevents the problem of constipation and diarrhea, by ensuring smooth bowel functions. Lemon water also paves the way for losing weight faster, thus acting as a great weight loss remedy.

During the cleanse/detox, drink 48-64 ounces of freshly squeezed juice per day plus 4 to 8 cups of filtered water to flush out toxins from your body. If you If you would like less juice, just dilute the juice with water. However, you must avoid all other beverages (e.g. soda, coffee, milk or tea) and solid foods.

Avoid fried foods and animal products, including dairy. A healthy balanced diet is achievable without these things, and the key to eating clean.

Drink a glass of room temperature or lukewarm water in between each juice to promote elimination.

To optimize the absorption of nutrients, drink each juice slowly rather than gulping it down. Juices should be consumed approximately two to three hours apart. The final beverage of the day should be at least three hours before bedtime.

Get moving! Take walks, jog, do yoga get moving in order to get oxygen into your cells.

Detox involves your whole being: Body: Mind and Spirit. So, take this time to relax, de-stress and reflect on the positives in your life.

Stress can have negative effects on health and can impair detoxification. Allow the mind to rest by incorporating mind/body practices such as diaphragmatic breathing, progressive muscle relaxation, or mindfulness meditation.

Try to get plenty of rest. Go to bed as early as you can and take naps if possible. Try to get 7-8 hours of quality sleep each night.

If possible, take a mini-vacation while detox juicing -- it will give your body much needed rest and rejuvenation, allowing your body to cleanse internally with ease.

According to Traditional Chinese Medicine (TCM), the liver is associated with anger, the kidneys with fear, and the gallbladder holds frustration. Proponents of juice fasting believe that old emotions may arise and be cleansed from the system as the corresponding organs are cleansed.

Note: If you feel a little sick, do not be alarmed. This is a sign that your body is cleansing. Make sure that your bowels are functioning regularly, and if they are not, be sure to take fiber and use fresh juices to cleanse the bowels. Just take it easy, as it will pass. If your bowels are not open when doing a detox, your body will get clogged and you will have some negative side effects.

Please Note: If you are diabetic, you should wait until your blood glucose has stabilized towards the normal range before starting a juice cleanse. Also, always consult with your doctor, especially if you are taking prescription medications.

If you aren't consuming any fiber during your juice cleanse, it is important to take something that will stimulate your colon and prevent the toxins from being reabsorbed back into the body. Psyllium husk and bentonite clay are excellent for drawing out toxins from the body; as is chlorella powder.

Easing off a juice cleanse is important. It is best to start with raw salads and fruit for a few days, plus maybe some lightly steamed vegetables with organic brown rice.

Juice Recipes that Reverse Type 2 Diabetes

2013-08-18T20:27:00.003-07:00

The following recipes will help to reverse your Type 2 diabetes, especially when these juices are combined with the Death to Diabetes plant-based Super Meal Protocol; and, you avoid eating pasta, rice, potatoes, corn, and processed foods made with flour, wheat, gluten, sugar, corn syrup, and partially hydrogenated oils (trans fats).

Spinach and Celery Juice

Ingredients:

3 Handfuls of spinach

2 celery stalks with leaves

1 carrot

1 green apple
1 cucumber (optional)

Directions:

Wash and peel the carrot and green apple and remove the apple seeds. Juice the carrot and green apple together with spinach and celery.

Note: Carrots and lemon contains potassium which can help to counter balance the high sodium levels associated with high blood pressure and hypertension. Carrot is a good blood regulator and is excellent for helping eye problems in diabetics. Spinach contains calcium, beta carotene, vitamins A and C, which provide multiple health benefits. Celery is rich in potassium and magnesium which are again so essential in the prevention and treatment of high blood pressure.Celery contains sodium and minerals that help to regulate blood pressure. Green apples contain mallic acid which helps in bringing down your sugar level.

Brussels Sprouts and String Bean Juice

Ingredients:

10-12 Brussels sprouts

2 cup string beans

1 cucumber (optional)

1 peeled lemon

Directions:

Juice the Brussels sprouts, then, the string beans, then the lemon.

When completely blended, stir.

Note: The Brussels sprouts and the beans supply you with key minerals and energy through the creation of vitamin B6 and are a great source of insulin.

Spinach, Celery and Parsley Juice

Ingredients:

2 Handfuls of spinach

1 stalk celery

1 Handful of parsley

3 carrots

1/2 green apple

Directions:

Juice 2 carrots first, then, the spinach, parsley, the celery, and the last 2 carrots.

Note: The potassium, sodium, and other minerals will help you manage your blood glucose naturally and will also help to lower your blood pressure.

Health Tip: Instead of taking a drug such as a diuretic (i.e. water pill) to lower your high blood pressure, try a vegetable that acts as a natural diuretic, i.e. asparagus, cucumber, parsley, lemon juice.

Watercress, Tomatoes and Parsley Juice

Ingredients:

6 sprigs watercress

1 handful of parsley

2 tomatoes

2 apples

Directions:

Cut the apples into wedges and remove both the core and the seed.

Place all ingredients into a juicer and blend well.

Note: This is a great heart healthy juicing recipe effective in helping to prevent heart disease and strokes. It has been found that daily consumption of green apples or apple juice can greatly lower cholesterol levels that are the causes of inflammation and plagues the blood artery walls and greatly increasing the risk of strokes and heart attacks. Tomatoes contains lycopene which can help in reducing LDL which is the bad cholesterol by at least 10% if consumed daily. In fact consuming 1/2 liter of tomato juice daily can help to protect against heart disease. Watercress is packed full of beta carotene and antioxidants which are crucial in reducing the risk of heart disease, cataracts and certain types of cancers.

Vitamins and Minerals in Raw Juice for Reversing Type 2 Diabetes

2013-08-18T15:02:00.001-07:00

The following is a list of the key vitamins and minerals that can be found in raw vegetables, raw fruits, and their corresponding raw juices to help reverse Type 2 diabetes as well as provide other health benefits for the cells, blood, bones, skin, nerves, heart, brain, liver, kidneys, pancreas, and other organs.

Instead of taking vitamin/mineral supplements (which may be synthetic and not provide the same level of health benefits), consider modifying your diet to drink more raw juices and eat the following raw foods that contain these vitamins and minerals.

Vitamins and Their Food Sources

The word vitamin is derived from the combination of words: vital amine.

Vitamins are organic (carbon containing) molecules that mainly function as catalysts for reactions within the body.

A catalyst is a substance that allows a chemical reaction to occur using less energy and less time than it would take under normal conditions.

If these catalysts are missing, as in a vitamin deficiency, normal body functions can break down and make a person susceptible to disease.

Since your body has no way to create vitamin molecules itself, the vitamin molecules must come in through the food that you eat and the beverages/juices that you drink -- not by taking a bunch of "vitamin" pills!

Here is a description of the major vitamins and their food sources.

Vitamin A is key for good vision, a healthy immune system, and cell growth. Vitamin A keeps skin and mucous membrane cells healthy and moist and resistant to cell damage. The moistness inhibits bacteria and viruses from "putting down stakes" and starting infectious diseases.

Vitamin A fights cancer by inhibiting the production of DNA in cancerous cells. It slows down tumor growth in established cancers and may keep leukemia cells from dividing.

One of vitamin A's main roles is in the production of retinal. Retinal is used within the rods and cones in your eyes to sense light. There is no way for your body to produce retinal without vitamin A, and without retinal you cannot see.

Vitamin A (i.e. alpha and beta carotene) can be found in kale, parsley, carrots, spinach, chard, beet greens, watercress, broccoli, and Romaine lettuce.

Vitamin B1 (thiamine) is an important coenzyme that helps the body convert food into energy. It also assists in manufacturing fat and metabolizing protein.

Thiamin is necessary to maintain normal function in the nervous system.

Thiamine plays a part in the chain of reactions that provides energy for the body. It is thought to be beneficial for people suffering from Alzheimer's disease and older adults with mental impairment. It may also improve the mental function of epilepsy sufferers who take the drug phenytoin.

Vitamin B1 is found in fruits and vegetables thatinclude garlic, sunflower seeds, and buckwheat sprouts.

Vitamin B2 (riboflavin) works together with the family of B-complex vitamins to provide the body with energy by metabolizing carbohydrates, fats, and proteins. It also helps in the regeneration of glutathione, an enzyme that rids the body of free radicals.

Riboflavin may be able to decrease the number of migraine headaches a person has. It might also help to prevent cataracts. Riboflavin has helped to increase iron levels for those suffering from iron-deficiency anemia.

Vitamin B2 is found in broccoli, kale, parsley, beet greens, and prunes.

Vitamin B3 (niacin) works with other B-complex vitamins to metabolize food and provide energy for the body. Niacin was initially discovered by researchers who were looking for a link between diet and the disease pellagra
.
The researchers determined that pellagra was common among people with a corn-based diet, and they were able to treat the disease with nicotinic acid, a form of niacin.

Niacin is very effective at correcting high cholesterol and preventing or reversing heart disease. It can be used to treat insulin-dependent diabetes. It might also be effective in treating arthritis and migraine headaches. However, taking niacin supplements in high doses can be dangerous to your health.

Vitamin B3 is found in brewer's yeast, mushrooms, wheat bran, and peanuts.

Vitamin B5 (pantothenic acid), like other B vitamins, helps the body extract energy from carbohydrates, fats, and proteins. It also helps to metabolize fats and produce red blood cells and hormones from the adrenal gland. Pantothenic acid is necessary to maintain good health.

Vitamin B5 might be useful in treating rheumatoid arthritis. It could also be used to lower blood cholesterol and triglyceride levels. Pantothenic acid is commonly found in "anti-stress" formulas because it works with the adrenal glad to produce stress hormones.

Vitamin B5 is abundant in broccoli, kale, and cauliflower.

Vitamin B6 is effective against more than 100 health conditions. It's used against maladies as serious as heart disease and everyday aggravations such as premenstrual syndrome and sensitivity to MSG. It can even help prevent the formation of kidney stones.

Vitamin B6 is abundant in spinach, turnips greens, bell peppers, prunes, and kale.

Vitamin B7 (biotin) acts as a coenzyme in the metabolism of fats and carbohydrates, the breakdown of proteins to urea, and the conversion of amino acids from protein into blood sugar for energy. In addition to its metabolic properties, biotin also has some health benefits. When normal intake of biotin is supplemented, it strengthens fingernails, relieves a scalp condition in newborns, and is very effective at controlling blood sugar levels in diabetics.

Vitamin B7 is found in swiss chard, carrots, nuts, halibut, vegetables, berries and other fruits.

Vitamin B9 (or folate) is required for the formation of normal red blood cells and essential for the metabolism of some amino acids. It helps produce new cells and prevent changes in DNA that can cause cancer. Consuming this mineral is necessary to prevent anemia during pregnancy.

Production and rapid division of new cells are assisted by folate. It helps to make both DNA and RNA. It can reduce chances of getting some forms of anemia and may help to prevent cancer.

Its most important use is for women who are trying to get pregnant because it has been shown to significantly reduce certain birth defects, called neural tube defects. All women attempting to get pregnant should begin taking a folate supplement a few months before trying to conceive, and should continue taking folic acid throughout their pregnancy and while nursing.

Folate is found in a variety of foods, most often, in leafy green vegetables, dried beans, and peas. When folate is used as an additive in foods, generally in bread, grains or breakfast cereal, or when it is taken as a supplement, it is called folic acid. It is an important vitamin, especially when taken by women who are pregnant, planning to get pregnant, or nursing.

Vitamin B12 keeps your nerves and red blood cells healthy. It is responsible for the smooth functioning of several critical body processes. Vitamin B12 helps maintain a healthy digestive system.

Vitamin B12 also protects against heart disease by curbing and improving unhealthy cholesterol levels, protecting against stroke, and high blood pressure. It is essential for healthy skin, hair, and nails. It helps in cell reproduction and constant renewal of the skin. In addition, Vitamin B12 helps protect against cancers including breast, colon, lung, and prostrate cancer.

Vitamin B12 is found in liver, meat, eggs, milk, cheese, soy, tempeh, and some varieties of fish.

Vitamin C strengthens our immune system, helps detoxify our bodies, promotes healing of all of our cells, and allows us to better deal with stress. It also supports the good bacteria in our gut, destroys detrimental bacteria and viruses, neutralizes harmful free radicals, removes heavy metals, protects us from pollution, and much more.

One use of Vitamin C is in the formation of collagen. Collagen is produced by special ribosomes in certain cells, and then exported from the cells to form collagen networks.

During the process of collagen formation, the body must manufacture hydroxylproline from the amino acid proline. Vitamin C is essential to this reaction. Without vitamin C, collagen cannot be produced -- the first signs of this are very weak (and easily broken) blood vessels, loose teeth (which are held in their sockets by collagen), and bruises that are slow to heal (as seen with many diabetics).

Vitamin C's antioxidant properties protect cells and their DNA from damage and mutation. It supports the body's immune system, the first line of defense against cancer, and prevents certain cancer-causing compounds from forming in the body. Vitamin C reduces the risk of getting almost all types of cancer. It appears that this nutrient doesn't directly attack cancer that has already occurred, but it helps keep the immune system nourished, enabling it to battle the cancer.

As an antioxidant, vitamin C helps to prevent cataracts -- the clouding of the lens of the eye that can lead to blindness in older adults. The lens needs a lot of vitamin C to counteract all the free radicals that form as a result of sunlight on the eye. Vitamin C is concentrated in the lens. When there's plenty of this vitamin floating through your system, it's easy for the body to pull it out of your blood and put it into the lens, protecting it from damage.

As with the other antioxidants, vitamin C helps to prevent heart disease by preventing free radicals from damaging artery walls, which could lead to plaque formation. This nutrient also keeps cholesterol in the bloodstream from oxidizing, another early step in the progression towards heart disease and stroke.

People with diabetes can benefit from eating more vegetables and fruits to obtain some extra vitamin C. This nutrient can help regulate blood sugar levels. Since insulin helps vitamin C, as well as glucose, get into cells, people with diabetes may not have enough vitamin C inside many of their cells. Just like glucose, vitamin C can't do its work if it's not inside of a cell. Eat lots of vegetables and fruits that contain vitamin C can force it into body cells, where it can protect against the many complications of diabetes.

Vitamin C can be found in all vegetables and fruits, especially berries and citrus fruits. Vitamin C is abundant in oranges, limes, guava, red peppers, kiwi, grapefruit, and strawberries; and, can also be found in Brussels sprouts, kale, spinach, tomatoes, and cantaloupe.

Vitamin D is a steroid vitamin, a group of fat-soluble prohormones, which encourages the absorption and metabolism of calcium and phosphorous. People who are exposed to normal quantities of sunlight do not need vitamin D supplements because sunlight promotes sufficient vitamin D synthesis in the skin.

Five forms of vitamin D have been discovered, vitamin D1, D2, D3, D4, D5. The two forms that seem to matter to humans the most are vitamins D2 (ergocalciferol) and D3 (cholecalciferol).

High blood levels of vitamin D were found to protect even healthy people at a genetic level. Researchers from Boston University School of Medicine found that higher vitamin D levels in healthy individuals have a significant impact on the genes that are involved in several biologic pathways associated with illnesses, including cancer, autoimmune disease, cardiovascular disease and infectious diseases.

Vitamin D3 is made in the skin when 7-dehydrocholesterol reacts with ultraviolet light at 270-300 nm wavelengths - peak vitamin D3 production occurs between 295-297 nm. It is only when the UV index is greater than 3 that these UVB wavelengths are present.

A human requires ten to fifteen minutes of sun exposure at least twice a week on the face, arms, hands, or back without sunscreen with a greater than 3 UV index for adequate amounts of vitamin D3. Longer exposure results in the extra vitamin supply being degraded as fast as it is generated.

Vitamin D provides many health benefits including: bone health; brain health; immune system regulator; weight management; a lower risk of developing cancer; and a defense against developing multiple sclerosis and rheumatoid arthritis. An additional study published in September 2012 suggested that low levels of vitamin D may increase the risk of heart attack and early death.

Vitamin D sources include sunlight; wild salmon, tuna, organic eggs, mushrooms, beef liver, and ricotta cheese.

Vitamin E provides protection against toxins such as air pollution, premenstrual syndrome, eye disorders such as cataracts, neurological diseases such as Alzheimer’s disease, and diabetes.

Vitamin E's antioxidant properties strengthen the immune system and remove free radicals. It also reduces cholesterol and the risk of developing cancer. Vitamin E thins the blood, reducing the risk of coronary artery disorder or heart disease. Vitamin E also helps alleviate fatigue and strengthen capillary walls while nourishing the cells.

Vitamin E is abundant in mustard greens, spinach, swiss chard, broccoli, wheat germ, walnuts, olive oil, and tropical fruits; and, can be found in tomatoes, carrots, watercress, and asparagus.

Vitamin F was assigned to essential fatty acids, which are composed of two fatty acids - linoleic acid (LA) and alpha-linoleic acid (LNA) - with linoleic acid being the most complete fatty acid.

There are two basic categories of EFA's (essential fatty acids) - omega-3 and omega-6 which include linoleic acid and gamma-linoleic acid. The body is not capable of manufacturing essential fatty acids, while the fatty acid arachidonic acid can be synthesized in the body from linoleic acid.

Fatty acids are needed for normal growth and behavior and help with healthy cell membranes, a well balanced hormone level and properly working immune system.

They are essential for the synthesis of tissue lipids, play an important role in the regulation of cholesterol levels, and are precursors of prostaglandins, hormone like compounds producing various metabolic effects in tissues.

To the skin, it brings suppleness and a youthful appearance and hair becomes more shiny and healthy when in good supply. It also seems important in the manufacture of sex and adrenal hormones. Fatty acids also stimulate the growth of the beneficial intestinal bacteria. Edema has also been reported with fatty acids in short supply.

Arthritis is said to benefit from these fatty acids and they also aid in the transmission of nerve impulses and a shortage may lead to learning disabilities and a problem with recalling information.

Food sources for fatty acids include evening primrose oil, grape seed oil, flaxseed oil, krill oil, and oils of grains, nuts and seeds, such as soybean, walnuts, sesame, and sunflower. Fatty acids are also present in avocados, as well as meat and fish like salmon, trout, mackerel and tuna.

Omega-3 EFA is found in wild salmon, other fatty fish, and walnut oil. Omega-6 EFA is found in raw nuts, seeds, legumes, grape seed oil and flaxseed oil.

Minerals and Their Food Sources

Minerals play an important part in many body functions, including normal growth, protein synthesis and hormone secretion. Minerals come from the foods you eat and are divided into two groups: macrominerals and microminerals.

Macrominerals found in food include calcium, chloride, magnesium, phosphorus, potassium and sulfur. These minerals are needed in large amounts. Microminerals found in food include copper, fluoride, manganese, selenium and zinc. These minerals are needed in small amounts.

Minerals are required by plants as part of their food, to form their structure. The major mineral nutrients, which come from the soil, are dissolved in water and absorbed through a plant's roots. Unfortunately, there are not always enough of these nutrients in the soil for a plant to grow healthy. This is why many farmers and gardeners use fertilizers to add the nutrients to the soil.

Note: The basic difference between minerals found in foods and those found in industrial mineral salts is chemical. Unfortunately, most minerals in supplements are normally industrially processed inorganic rocks (mineral salts) hence they are void of the factors found in a food matrix. Only 100% food minerals have minerals attached in a food matrix.

Here is a description of the major minerals and their food sources.

Calcium is important for strong bones and teeth. Too little calcium can lead to the bone conditions rickets and osteoporosis. Calcium also has a role in blood clotting and the regulation of muscle contractions including the heartbeat. There is some evidence calcium has a role in managing blood pressure and preventing breast and colon cancer.

Calcium is found in carrots, celery, broccoli, garlic, spinach, beet greens, lettuce, string beans, and watercress.

Chromium enhances the action of insulin and plays a very important role in glucose balance. Chromium is directly involved in the metabolism of carbohydrates, fat and protein. Chromium acts as an essential nutrient that works to break down glucose and fat, while helping to balance insulin levels. The most concentrated amounts of chromium are found in the bone, kidney, spleen and liver.

Chromium assists in boosting metabolism and increasing energy through the breakdown of certain fats and proteins. In addition to a healthy balance of insulin and stable glucose levels, sufficient amounts of chromium are necessary to support an energetic lifestyle.

Additionally, chromium has been shown to help promote efficient brain function by aiding in cholesterol synthesis. Some studies have even shown that chromium can help individuals prevent coronary artery disease.

Some of the most chromium-rich products include: oysters, green peppers, apples, spinach, bananas, eggs, liver and beef. Chromium can also be found in brewer’s yeast, potatoes, cheese, spices and fresh fruits and vegetables.

Copper helps iron to form red blood cells. Copper also helps with healthy functioning of your bones, blood vessels, bones, immune system and nerves. Copper promotes the development of connective tissues that allow for efficient bones, cartilage and blood vessels through all bodily systems. In order to be most effective, copper must work closely with iron and a deficiency in one mineral source can greatly affect the other. Copper is primarily stored in the muscles, liver and brain.

The duo of copper and iron creates a team that is able to aide in the creation of red blood cells the body needs. Beyond blood vessels, bones and nerves, copper can also help boost the immune system. When it comes to healing, the body requires collagen as well as elastin to heal wounds and a copper and iron combination can help raise each of these levels.

Additional copper contributions to a functioning body include hair pigmentation and the promotion of antioxidant qualities that promote overall health. Cooper can help fight free radicals that may possibly cause damage to DNA and healthy, vital cells.

Copper used for dietary benefits is normally consumed through daily diets. A balanced diet that contains food such as oysters, whole grain bread, liver, shellfish, green leafy vegetables, chocolate and nuts is usually a sufficient source of copper consumption.

Iron provides health benefits that include its job of carrying life-giving oxygen to human blood cells. About two-thirds of the bodily iron is found in hemoglobin. Other health benefits of iron are the reduction of iron deficiency anemia, anemia of chronic disease, cough, anemia in pregnancy, predialysis anemia and many other varieties.

The health benefits of iron relate to the proper growth of human body and maintenance of robust health. It is an essential protein component for metabolism, and the human body needs iron to produce red blood cells. The human body is capable of preserving 15 % of iron for future use, especially in the case of inadequate diet intake.

Please Note: However, as we get older, excess iron in the blood that migrates to our organs can lead to insulin resistance, diabetes, cancer and heart disease.

Iron is found in pineapple, blackberries, strawberries, parsley, cruciferous vegetables, beets with greens, parsley, and chard.

Magnesium is required for over 300 biochemical reactions in your body. It helps keep muscles and nerves functioning normally and also helps to regulate your heart beat, supports the immune system and keeps your bones strong.

Manganese is a benefit to healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones. It also acts as a co-enzyme to assist metabolic activity in the human body. Apart from these, there are other health benefits of manganese including the formation of connective tissues, absorption of calcium, proper functioning of the thyroid gland and sex hormones, regulation of blood sugar level, and metabolism of fats and carbohydrates.

Manganese is found in cruciferous vegetables, carrots, celery, garlic, parsley, beet greens, and spinach.

Phosphorus plays a key role in the formation of bones and teeth. It also assists your body to utilize carbohydrates and fats as well as protein synthesis. This mineral is integral in energy storage and helps maintain and repair cells and tissues.

Potassium provides relief from stroke, blood pressure, heart and kidney disorders, anxiety and stress, as well as enhanced muscle strength, metabolism, water balance, electrolytic functions, and nervous system.

Potassium, the third most abundant mineral in human body, is a powerful element in improving health. It contains the components for maintaining a high level of well-being and an improved lifestyle.

Apart from acting as an electrolyte, this mineral is required for keeping the heart, brain, kidney, muscle tissue and other important organ systems of the human body in good condition. Potassium chloride is the main variety of this mineral, and it works in association with sodium to perform a number of critical body tasks.

Potassium is found in cruciferous vegetables, celery, radishes, garlic, asparagus, bananas, and chard.

Selenium is an important part of protein and enzyme formation. It also helps to regulate your thyroid and maintain a healthy immune system. Selenium also assists a variety of other body processes by working as an antioxidant and fighting free radicals that could potential cause damage to cells.

Selenium is a key fighter for the body against infections. It helps stimulate antibodies that are necessary to fight invasive bacteria and viruses. Overall, selenium works to increase the body’s energy alongside its work as a powerful antioxidant.

Some of the benefits associated with selenium’s work as an antioxidant include anti-aging type results associated with the removal of potentially harmful elements such as mercury, cadmium and lead from the body.

For women, selenium can play a key role in relieving symptoms of menopause. Maintaining balanced selenium levels in males can promote healthy sperm counts. For both men and women, selenium works to increase pancreatic function and promote tissue elasticity.

Plant-based products tend to have higher selenium content, especially those plants that were grown in selenium-rich soil. Similarly, animal-based food products that come from animals raised on selenium-rich soil will contain sufficient amounts of mineral benefits.

Great sources of food products that contain selenium include crabmeat, brown rice, pork, Brazil nuts, beef, whole wheat bread, milk, black walnuts and prawns.

Sodium is an extremely important electrolyte and an essential ion present in the extracellular fluid (ECF). One of the health benefits of sodium is the pivotal role it plays in enzyme operations and muscle contraction. It is very important for osmoregulation and fluid maintenance within the human body. Some other health benefits of sodium include improved heart performance, nervous system and glucose absorption.

Sodium is the primary ion and electrolyte within the body, and it is needed for blood regulation. Serious impairment of bodily function is caused due to the absence of sodium. It is a versatile element and occurs in more than eighty different forms. As an electrolyte, it regulates the bodily fluids and transmits electrical impulses in the body. Unlike other vitamins and minerals, heat has no effect on sodium. Therefore, it can be used in different ways and preparations without losing its effects. Also, it is an important constituent of nerves and helps regulate muscle contractions.

Although sodium is an essential nutrient in any balanced diet, it can also cause stomach cancer and hypertension. People suffering from kidney problems or edema should restrict their intake of sodium to protect against those health risks.

Sodium is found in celery, spinach, beets with greens, cabbage, garlic, sunflower seeds, turnips, and watercress.

Zinc supports proper functioning of the immune and digestive systems, control of diabetes, reduction of stress levels, energy metabolism, and an increased rate of healing for acne and wounds. Also, zinc is helpful in terms of pregnancy, hair care, eczema, weight loss, night blindness, colds, eye care, testosterone production, appetite loss and many other minor conditions.

Zinc, being an important mineral, plays a vital role in protein synthesis and helps regulate the cell production in the immune system of the human body. Zinc is mostly found in the strongest muscles of the body and is found in especially high concentrations in the white and red blood cells, eye retina, skin, liver, kidneys, bones and pancreas. The semen and prostate gland in men also contain significant amounts of zinc.

In the human body, there are more than 300 different enzymes that require zinc to function normally. Researchers believe that 3,000 proteins out of the approximately 100,000 in the body consist predominantly of zinc.

Zinc is found in turnips, parsley, carrots, cucumbers, spinach, garlic, ginger root, and lettuce.

Health Benefits and Nutrient Content of Fruits

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Fruits such as lemons, limes, and grapefruit are very beneficial to diabetics because they alkalize the body and reduce the acidity from the excess sugar, and they contain a lot less sugar than other fruits. These tart fruits contain Vitamin C, bioflavonoids, water, and other phytonutrients that help to maintain the body’s defenses, and provide cholesterol-lowering and anti-cancer benefits.

For example, lemons contain high levels of Vitamin C and limonoid/limonene phytonutrients that help to lower cholesterol levels and provide anti-cancer benefits. Lemon is also very effective for strengthening the gums and teeth, and preventing and curing acute inflammations of the gum margins, pyorrhea, and other oral diseases.

Since these phytonutrients are found in the whole lemon, pith and peel included, it is best to make use of the whole lemon. Though the lemon juice is sour in taste, its reaction in the body is alkaline and as such it is valuable in the treatment of gout, rheumatism, sciatica, lumbago, and the pain in hip joints, which result from too much acid in the body. A sufficient intake of lemon juice prevents the deposit of uric acid in the tissues and thus reduces the possibility of an attack of gout.

Grapefruit contains the flavonoid narigenin, which is believed to reduce the risk of some cancers. Grapefruit can improve blood circulation and lower blood cholesterol levels. Research has shown that grapefruit seed extract (rich in citrus bioflavonoids) is effective against some intestinal pathogens such as Candida albicans and other candida species (fungi), some E. coli (bacteria) species and Staphylococcus aureus (bacteria).

Grapefruit is effective as part of the natural treatment of constipation, flatulence and abdominal discomfort, as well as for bladder infections, thrush and vaginal candida infection. However, grapefruit juice increases the availability of some drugs in the body, causing potentially dangerous side effects.

These included heart rhythm disturbances, impaired kidney function, blood pressure changes and anemia. So, if you are taking any drugs, always consult with your doctor before eating grapefruit.

Fruits such as açai berries, blackberries, blueberries, pomegranates, apples, grapes, cherries, plums and other berries contain Vitamin C, bioflavonoids, carotenoids and other phytonutrients that strengthen the immune system, prevent inflammation and provide protection from some cancers and cardiovascular disease.

For example, raspberries, strawberries, cranberries, walnuts, pecans, pomegranates, and other plant foods contain ellagic acid. Ellagic acid may inhibit the growth of tumors caused by certain carcinogens by triggering apoptosis (cell death) in cancer cells, preventing the binding of carcinogens to DNA, and strengthening connective tissue, which may keep cancer cells from spreading.

Some fruits such as grapefruit, apples, and oranges contain calcium d-glucarate, a botanical extract that appears to protect against cancer and other diseases via a different mechanism than antioxidants such as Vitamin C and the carotenoids. These vitamin antioxidants work by neutralizing toxic free radical damage in the body. However, calcium d-glucarate works by using a detoxification process to combine toxins or carcinogens with water-soluble substances and removing them from the body. Early animal studies indicate that calcium d-glucarate may inhibit the production of the bad estrogen associated with prostate and breast cancers.

Avocado is an excellent fruit for diabetics because it contains monounsaturated fat, magnesium, potassium, folate, antioxidants such as Vitamin E, and fiber, which helps to remove cholesterol from the blood and improve bowel regularity and the health of the colon.

Fruits such as apples, berries, cherries, grapefruit, and pears contain fiber to help slow down the absorption of the sugar.

In addition to the high levels of fiber, these fruits contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications.

Specifically, fruits contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health. Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea. Flavonoids can be found in blueberries, cranberries and currants. Carotenoids can be found in orange and yellow foods such as cantaloupe and mangos.

Some of these specific phytonutrients include the following:

Lycopene carotenoid (in red foods such as tomatoes and watermelon)
Anthocyanins (in blue and purple foods such as blueberries, grapes, plums, and cherries)
Allicin (in white foods such as bananas and white fleshed, peaches and nectarines)
Alpha/beta carotene (in orange foods such as apricots and mangoes)
Beta-cryptoxanthin carotenoid (in orange-yellow foods such as oranges and tangerines)
Hesperetin flavonoid (in citrus fruits such as grapefruit, lemons and oranges)
Lutein carotenoid (in yellow-green foods such as avocados)
Quercetin flavonoid (in blueberries, elderberries and raisins)
The polyphenols ellagic acid and tannins in pomegranates, cranberries and blueberries.

Fruits also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Fruits contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Fruits such as apricots and apples contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include tartaric in apricots and apples; salicylic in spearmint; and tannic in nettles, tea and berries.

Health Benefits and Nutrient Content of Vegetables

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Green, leafy vegetables such as spinach, asparagus, broccoli, Brussels sprouts, cabbage, string beans, and celery contain fiber which slows down their absorption helping to delay the emptying of the stomach and thereby smoothing out the absorption of sugars into the blood.

In addition to the high levels of fiber, these vegetables contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications.

Specifically, vegetables contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health.

Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea.

Flavonoids can be found in teas and olives. Carotenoids can be found in orange and yellow foods such as cantaloupe, carrots and sweet potatoes.

Some of these specific phytonutrients include the following:

Neoxanthin carotenoid and chlorophyll (in green, leafy vegetables such as spinach, arugula, Swiss chard, collards and kale)
Lycopene carotenoid (in red foods such as tomatoes)
Anthocyanins (in purple foods such as beets)
Allicin (in white foods such as garlic, mushrooms, onions)
Capsanthin carotenoid (in red foods such as paprika, red bell peppers, and red chili peppers)
Alpha/beta carotene (in orange foods such as pumpkin)
Indole glucosinolate (in cruciferous vegetables such as cabbage, broccoli and Brussel sprouts)
Lutein carotenoid (in yellow-green foods such as kale, spinach, parsley, peas, carrots and squash)
Quercetin flavonoid (in onions)
The polyphenols ellagic acid and tannins in green tea.

It is well known that the chlorophyll in wheat grass and vegetables detoxifies carcinogens found in cooked muscle meats or barbecued foods. Chlorophyll has also been recognized for its anti-inflammatory, anti-mutagenic, and antioxidant properties. Chlorophyll has been cited as strengthening the immune response; therapeutic for inflammation of the ear and the mucous membrane of the nose and sinuses; supportive of normal kidney function; accelerating wound and ulcer healing; and reducing fecal, urinary and body odor in geriatric patients. This makes chlorophyll very beneficial to diabetics.

Vegetables also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Vegetables contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Vegetables such as broccoli, Brussel sprouts, cauliflower, cabbage, and kale of the cruciferous (cabbage) family contain Indole-3-carbinol (I3C) and Diindolylmethane (DIM), phytonutrients that have been found to provide protection from certain cancers.

Indole-3-carbinol is a member of the class of sulfur-containing chemicals called glucosinolates that is formed from parent compounds whenever cruciferous vegetables are crushed or cooked. Indole-3-carbinol and other glucosinolates (e.g. sulforaphane) are antioxidants and potent stimulators of natural detoxifying enzymes in the body. Indole-3-carbinol and other glucosinolates are believed to be responsible for the lowered risk of cancer by increasing the conversion of the bad estrogen (estradiol) to a weaker estrogen (estrone), protecting against breast and prostate cancers.

Diindolylmethane (DIM) improves the breakdown and synthesis of substances in the body by improving the balance of testosterone and estrogen (estradiol). One of the many glucosinolates, sulforaphane, found in broccoli, protects the body against colon cancer. Interestingly, the bioavailability of indoles is increased by light cooking (e.g. steaming).

Vegetables such as garlic, onion, leek, asparagus, shallots, chive and scallions are members of the allium family that contain thiosulfonates, which are known to promote a more favorable HDL-LDL ratio, less inflammation, lower blood pressure and increase immunity. But they have also been found to provide protection from certain cancers. Like their cruciferous cousins, when thiosulfonates are cut or smashed, the sulfur compounds release biotransformation products, including allicin, ajoene, allylic sulfides, vinyl dithin and D-allyl mercaptocysteine.

Some of these are considered anti-atherosclerotic, antioxidant, or anti-cancer agents, while others are antibacterial, antiviral, antifungal, and an inhibitor of platelet aggregation. As a result, all of these foods are very beneficial to diabetics.

Vegetables such as spinach and rhubarb contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include oxalic in spinach, rhubarb, tea and coffee; cinnamic in aloe and cinnamon; caffeic in burdock and hawthorn; ferulic in oats and rice; gallic in tea, coumaric in turmeric; salicylic in spearmint; and tannic in nettles, tea and berries.

Best Fruits for Diabetics

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A small piece of fruit or 0.5 cup of cut or frozen fruit contain about 10-15 grams of carb. Only 2 tablespoons of dried fruit (raisins or cranberries for instance) contain 15 grams of carb. It is recommended to eat the fruit fresh and not in chewy fruit rolls which eliminated the water and leave only the sugary substance.

Frozen fruit or fruit that are canned in fruit juice are allowed, not those in heavy syrup. Use no-sugar-added apple sauce and sugar free jams. Avoid fruit “drinks” because they are high in corn syrup. The best fruit are those that are low on the Glycemic Index.

3 ounces of these fruits contain 10g of carbs:

Apple
Blackcurrants
Blueberries
Grapefruit
Orange
Lemon
Lime
Pears
Strawberries
Guava
Papaya
Kiwi
Figs
Watermelon – even though it has some carbs, watermelon is full with water as well which offsets the higher Glycemic index.

Apples: Apples are low on the glycemic index with a rating of 38. They are high in fiber and contain vitamin C and many antioxidants, which are good for heart health.

Apricots: Dried apricots have a glycemic index of 31 and are a good source of vitamins A and C.

Berries and Cherries: Cherries have one of the lowest glycemic index ratings of all fruits at 22. Strawberries and raspberries have a rating of 32 and contain fiber and essential vitamins. Berries are a diabetes superfood because they're packed with antioxidants, vitamins, and fiber and are low-carb. Three quarters of a cup of fresh blueberries have 62 calories and 16 grams of carbohydrates. If you can resist the urge to just pop them in your mouth, try berries in a parfait, alternating layers of fruit with plain non-fat yogurt — it makes a great dessert or snack.

Blackberries. There are 15 g of carb in 3/4 cup. Blackberries are full of antioxidants that studies have may help lower blood pressure and cholesterol. They may also help prevent diabetes, heart disease and cancer.

Blueberries. There are 15 g of carb in 3/4 cup. Blueberries have the most antioxidants that fight free radicals. They are also sometimes called "brain food" and may help prevent Alzheimer's disease. Blueberries contain flavonoids that benefit your immune system, lower inflammation, and may help decrease LDL or bad cholesterol.

Cherries. Tart cherries have one of the lowest ratings on the glycemic index of any fruit at 22. Cherries contain antioxidants, beta carotene, vitamin C, potassium, magnesium, iron, fiber and folate. Cherries also contain anthocyanins, the naturally occurring chemicals that are responsible for the deep red color of the fruit. Anthocyanins help lower blood sugar levels by increasing insulin production by up to 50%.

Citrus Fruits: Grapefruit, oranges and lemons are low on the glycemic index and contribute soluble fiber and vitamin C to your diet.

Cranberries. There are 15 g of carb in one cup. Cranberries are known for possibly helping with urinary tract infections and may also offer protection from heart disease, stroke, and cancer. Studies have shown that cranberries may help lower LDL or bad cholesterol and raise HDL or good cholesterol levels.

Grapefruit. Grapefruit is high in soluble fiber and vitamin C. With a rating of 25, it is low on the glycemic index. Grapefruit contains the flavonoid naringenin which aids in balancing insulin and glucose levels in the blood. Studies have shown that eating one to two servings of grapefruit a day reduces the risk of developing Type II diabetes later in life.

Jambul Fruit. Indigenous to India, jambul fruit are not readily known or available in the U.S. Jambul fruit help to control the conversion of carbohydrates in the pancreas into blood sugar. The bark, leaves and flowers of the jambul plant can also be used to manage blood sugar levels. The excessive thirst and frequent urination suffered by many diabetics can be controlled by jambul fruit. Its seeds contain glucoside, jamboline and ellagic acid which reduces the conversion of carbohydrates into sugar.

Lemons. Lemons are an excellent source of vitamin C and a variety of phytochemicals, including

hesperetin, naringin, and naringenin. Although the lemon is often thought of as acidic, it is very effective in curing many digestion problems when mixed with hot water, including biliousness, nausea, heartburn, disorders of the lower intestines like constipation and worm infestations. Lemon juice, when taken regularly in the morning, acts as a tonic to the liver and stimulates it to produce bile making it ready to digest the day's food. It is also thought to help dissolve gallstones. Because of its high vitamin C content, it is thought to help prevent and treat many infections, hasten wound healing and temper down high fever. Lemon is also a diuretic, which means it is good for people with urinary tract infections and high uric acid problems, such as those with arthritis or rheumatism because it helps flush out all the toxins and bad bacteria.

Limes. Limes, similar to lemons, are an excellent source of vitamin C and a variety of phytochemicals. Limes aid the healing of wounds and prevent damage to the eyes. They are also helpful in maintaining the health of the teeth and other bones of the body; and, prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.

Kiwi. Kiwi fruits are the unsung superfruit. They help prevent asthma, obesity, colon cancer, heart disease and protect our DNA from mutations. Kiwi fruit contain vitamin C, E and A, flavonoids and numerous minerals. In fact, kiwi fruit contain more vitamin C than oranges, as much potassium as bananas and high amounts of beta carotene. The vitamins in kiwi fruit offer protection from free radicals improving overall health. Kiwi fruit is high in fiber which aids in controlling blood sugar levels and lowering cholesterol.

Oranges. Oranges have a rating of 48 on the glycemic index. The high fiber and vitamin C content of oranges helps control blood sugar levels. Oranges, like all citrus fruits, contain naringenin which aids in balancing insulin and glucose levels in the blood. Oranges are low in fat and can help in weight management. Being overweight is one of the risk factors for diabetes.

Peaches. Peaches are a warm-weather treat and can be included in your low-carb diabetic diet. Peaches contain vitamins A and C, potassium, and fiber. Peaches are delicious on their own or tossed into iced tea for a fruity twist. When you want a snack, whip up a quick smoothie by pureeing peach slices with low-fat buttermilk, crushed ice, and a touch of cinnamon or ginger.

Pears: Pears are high in fiber and have a low glycemic index rating of 38. They are also a good source of vitamin C and the essential mineral copper. Pears contain vitamins A, B1, B2, C, E, folic acid, niacin, copper, phosphorous, potassium, calcium, iron and magnesium. Chinese pears have the most medicinal properties, but all pears help diabetics improve blood sugar levels. Pears help lower blood pressure and cholesterol, boost the immune system, and have antioxidant properties.

Pomegranates. They may be messy to eat but the nutrients in them make it worthwhile. Pomegranates contain one of the richest combinations of antioxidants of all fruits and vegetables! These can protect you from free radicals and chronic diseases.
Note: Pomegranate fruit juice is wildly available but generally, comes concentrated. DO NOT BE TEMPTED. Concentrates are a diabetics worst nightmare!

Prunes. Prunes, with a glycemic index rating of 29, vitamin A, fiber, potassium, copper and antioxidants is a great choice for diabetics. The soluble fiber in prunes help normalize blood sugar levels. It does this by slowing the rate digested food leaves the stomach, thereby delaying the absorption of glucose. Prunes also help with weight loss by promoting a sense of fullness by allowing food to remain in the stomach longer, helping to prevent overeating.

Raspberries. There are 15 g of carb in one cup. Of all the berries on this list, raspberries offer the most fiber, and black raspberries are the highest on the list for cancer prevention.

Strawberries. There are 15 g of carb in 1-1/4 cup. Strawberries are lower in calories and have three times more vitamin C than the other berries on this list. One cup of strawberries has almost as much vitamin C as a cup of orange juice. They also contain folic acid, which helps prevent birth defects, heart disease, and cancer.

Fruits to Avoid or Eat in Limited Amounts:

Some fruits should be carefully eaten although they are high in nutritional value. The sugar content in these is abnormally high and can make it difficult to manage diabetes. Eat them in small portions only.

Mango
Banana
Grapes
Pineapple
Plums

Snack Planning Tip: When you eat any piece of fruit, eat it with a handful of walnuts and/or almonds. Why? The walnuts and almonds contain Omega-3 fats and plant fiber that help to slow down your body's absorption of the sugar from the fruit.

Key Point: So if you have diabetes, it is not necessary to avoid fruits completely. However, make sure that you eat them whole -- do not juice the fruit (which removes the fiber)! Fruits are high in fiber, full of nutrients and they are loaded with antioxidants that help protect the nerves, the eyes and the heart from free radicals. Many nutrients are found in the skin of the fruit and in the flesh and seeds so you lose a lot by juicing. Save the juicing for the vegetables.

Best Vegetables for Reversing Diabetes

2013-05-06T17:23:00.001-07:00

Vegetables add bright colors, flavors and textures to your diet. They are rich in vitamins, minerals, water, dietary fiber, phytochemicals and antioxidants and contribute to a healthy diet. Vegetables are generally low in calories and carbohydrates, making them an excellent option for diabetics.

Vegetables fall into two groups: starchy and non-starchy. Starchy vegetables (i.e. potatoes) are higher in carbohydrates and raise blood glucose levels more easily. Non-starchy vegetables (i.e. broccoli) are the best choice for a diabetic meal plan.

Dark Leafy Greens. Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet. Leafy greens include spinach, kale, broccoli, asparagus, Brussels sprouts, arugula, mustard or collard greens, romaine lettuce and chard. Each of these vegetables contains approximately 5 g of carbohydrates per serving, with a serving equal to 1 cup raw or a ½ cup cooked vegetables. Eating a mixed green salad before or with your meal is a good way to incorporate leafy greens into your diabetic meal plan.

Allium. Although not brightly colored, members of the allium family are pungent and flavorful. Garlic, onion, leeks, chives, scallions and shallots are allium vegetables known for their antibacterial properties. Containing only 5 g of carbohydrates per serving, these vegetables reduce inflammation, boost immunity and fight off disease. Allium vegetables are best used to add flavor to other foods when cooking.

Bell Peppers. Bell peppers are available in a rainbow of colors, including yellow, red, orange, green and purple. Containing only 3 g of carbohydrates per ½ cup serving, peppers are sweet, juicy and bursting with flavor. Bell peppers are packed with vitamin A and C, potassium, phosphorus, calcium and dietary fiber. Add them to a stir fry, flavor your favorite food with them, grill for a colorful side dish or simply munch on crisp peppers for a low-carb snack.

Cruciferous Vegetables. Cruciferous vegetables contain sulfur compounds that make them pungent and bitter. Sulfur compounds confer potential carcinogen-fighting effects in the body. Cruciferous vegetables include red or green cabbage, bok choy, broccoli, cauliflower, artichoke and Brussels sprouts. Cruciferous vegetables provide 5 g of carbohydrates per serving and are rich sources of vitamin C and K, iron, potassium, folate, calcium, dietary fiber and phytochemicals. Eat them raw or lightly steamed.

Carrots. Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

Tomato. Tomatoes contain lycopene, a potent antioxidant known to help fight disease. Tomatoes are also rich in potassium, phosphorus, calcium, vitamin A, C and K, folate and dietary fiber. A ½ cup serving of tomatoes is equivalent to 4 g of carbohydrates. Eat them raw, pureed, stewed, juiced or in a sauce; all tomato-based products are low in carbohydrates. When purchasing tomato-based products, be sure to choose "no sugar added" or "low sodium" varieties.

Squash. Squash contains vitamin A, B and C, iron, calcium, dietary fiber, potassium and magnesium. While some varieties of winter squash tend to be higher in carbohydrates, summer squash and zucchini contain just 5 g of carbohydrates per serving. Add color to your stir fry, steam or grill for a low-carb side dish.

Meal Preparation
The vegetables should be eaten fresh, lightly steamed, roasted or grilled.

Avoid canned vegetables because they contain large amounts of sodium. Opt for the frozen vegetables instead.

Avoid boiling the vegetables! Avoid cooking the vegetables with added butter, cheese or sauce. Pickles and sauerkraut are ok only if you do not have high blood pressure.

Usually non starchy vegetables contain about 5 grams of carbs in 0.5 cup cooked or 2 cups raw vegetables. Most of the vegetables in the list below are full of fiber so unless you eat more than 1 cup at a time you may not need to count the carbs at all.

The best vegetables for diabetes:

Artichokes
Asparagus
Broccoli
Bean sprouts
Bamboo shoots
Brussels sprouts
Cabbage
Carrot
Cauliflower
Cucumbers
Greens (collard, kale, mustard and turnip)
Romaine lettuce
Parsley
Water cress
Spinach
Turnip
Mushrooms
Celery
Zucchini
Tomatoes
Chilies

And all other green leafy vegetables that are not on the list. When consuming vegetables high in sugars like beets, carbs should be counted.

Vegetables to avoid or eat in small quantities:

Beets
Corn
Potatoes
Sweet potatoes
Yams
Tapioca

Health Benefits of Raw Juicing vs. Diabetes & Heart Disease

2013-04-24T18:33:00.001-07:00

It is well-known that eating raw vegetables and fruits is very beneficial to your health.

These super foods contain vitamins, minerals, antioxidants, enzymes, and other phytonutrients that help to prevent and reverse various diseases, especially heart disease, cancer, Type 2 diabetes, and obesity.

Raw juicing and smoothies are two excellent ways to obtain these powerful phytonutrients on a consistent basis.

Health benefits of raw juicing include the following:

Raw juices provide enzymes needed for digestion. Juicing is easy on your digestive tract because your body doesn’t have to use a lot of energy to digest raw juiced fruits and veggies, so it can more easily absorb the vitamins, minerals, nutrients, and antioxidants you get by drinking the fresh juice. The enzymes in fresh raw foods increases metabolism, so you will feel energized. Also, when your metabolism is higher, it’s easier to drop those unwanted pounds.

Raw juicing provides phytonutrients. Phytonutrients are plant chemicals that prevent and reverse diseases such as heart disease and Type 2 diabetes. The lycopene found in tomatoes, the chlorophyll found in vegetables, and the flavanoids found in fruits are all phytonutrients.

Phytonutrients are beneficial because they have antioxidant properties that protect your cells against the damages of oxidation, which reduce your cancer risks. Phytonutrients also stimulate enzyme activity. Enzyme-stimulating phytonutrients block estrogen to some extent, reducing breast cancer risks for some. Phytonutrients such as chlorophyll in green vegetables help to cleanse and detox your cells so that your cells can function better. Other phytonutrients, like isoflavones, found in soy products, actually imitate some estrogens and can help ease osteoporosis and menopause symptoms. Still other phytonutrients have antibacterial effects. You would have to consume a large quantity of fruits and vegetables to get sufficient benefit from phytonutrients, but you can get a sufficient amount through raw juicing.

Vegetables and fruits provide needed water for hydration. Water is essential to maintaining good health, but few of us drink enough of it. Juicing fresh fruits and vegetables can provide your body with the water it needs. Since more than 67% of your body cells are made of water, and your brain cells can contain as much as 80 percent, it is key to your health to drink water (or drink raw juices that contain water).

Juicing increases phytonutrient assimilation into your cells. When indigestible fiber is removed from fruits and vegetables, your body can absorb more nutrients. If you eat a raw carrot, you absorb only about one percent of the beta-carotene, but when you juice the carrot and remove the fiber, your body can absorb almost 100 percent of the beta-carotene.

Juicing puts nutrients into the bloodstream quickly. Scientist says that when you drink juice, the nutrients enter your bloodstream within 30 minutes, so you get the healthy benefits from your fresh fruits and vegetables almost immediately.

Patients suffering from degenerative diseases such as Type 2 diabetes almost always have difficulty properly digesting and absorbing food. This can be a result of toxicity, malfunction of the digestive system, a decrease in stomach acid production, or a variety of other causes. This digestive weakness is the same reason that many patients have difficulty digesting and absorbing vitamin and mineral supplements in pill or capsule form.

Raw juicing dramatically helps your body increase the absorption of nutrients in order to effect healing, and produce the remissions and cures for diseases and ailments such as heart disease, high blood pressure, chronic fatigue, obesity, and Type 2 diabetes..

Juicing allows your digestive system to rest. If you feel sluggish and tired after you eat, you’ll love juicing. With juicing, your body doesn’t have to focus its energies on digesting, so it focuses its energies upon eliminating toxins through your liver and on repairing anything in your body in need of repair. Your intestines, pancreas, gallbladder and liver are not required to overwork, so you don’t burn as much energy. This is very beneficial when your cells are fighting a disease such as diabetes.

Green juices contain detoxifying chlorophyll. Chlorophyll helps strengthen your body through cellular cleansing. It assists the liver with detoxifying, it rebuilds blood cells, removes parasites and exotoxins, eliminates mold, and assists your body in preventing and eliminating cancer cells. It also assists your body by helping to stabilize your blood glucose and better regulate your diabetes.

Juicing helps alkalize your body. Illness thrives in a body that is overly acidic. When your body’s alkaline balance is maintained, your risks for developing disease lessens.

Juicing offers a powerhouse of nutrients. The nutrients in raw fruit and vegetable juices include vitamins, minerals, trace elements, enzymes, and other nutrients essential to healing and cell regeneration.

Juicing restores mineral and biochemical balance. Raw fruits and vegetables contain organic minerals like calcium, silicon, and potassium that help your tissues and cells maintain their mineral and biochemical balance, which aids in disease prevention and premature aging.

These are just a few of the many health benefits of raw juicing. You’ll look and feel more vivacious, younger, and healthier, because your body will actually be healthier. The high concentration of nutrients you can get through juicing can help heal many illnesses and diseases, lower your risks for others, and even prevent others.

One thing to remember about juicing is that juicing with too many fruits is not as beneficial as juicing with vegetables, especially if you're fighting a disease such as Type 2 diabetes, cancer or heart disease.

Juice Fasting for Diabetics & Non-Diabetics

2013-04-17T19:35:00.000-07:00

Juicing helps the body to fight disease and repair itself from the damage caused by diseases such as diabetes.

Juice fasting makes every other natural method of alternative therapy work faster: massage therapy works faster for fibromyalgia, acupuncture works faster for pain, energy healing is sped up, nutritional therapy works faster for diabetics, etc.

Juice fasting is a multidimensional therapy in which the body goes through a major transformation -- physically, biochemically, and hormonally. There are a wide range of metabolic changes that occur. For example, the blood and lymph are detoxified; and, toxins are released from the colon, kidneys, bladder, lungs, sinuses, and skin. This clears out complications that have arisen from a bad diet and unhealthy lifestyle.

The benefits of following a juice fast include heightened spiritual awareness and relaxation of the body, mind, and emotions. Many people feel a sense of letting go of pain from the past and developing a positive attitude towards the present.

During juice fasting, the body is able to clean out its system because it is not expending energy towards the digestive organs dealing with the accumulated toxins, sludge, and other waste.

Note: But, if you're diabetic, juice fasting may not be the best strategy to help reverse your diabetes. Make sure that you test your blood glucose to ensure that you don't go hypoglycemic!

Juicing vs. Blending to Reverse Diabetes

2013-01-01T23:29:00.001-08:00

Juicing is a process which extracts water and nutrients from vegetables and fruits and discards all the fiber. Without all the fiber, your digestive system doesn’t have to work as hard to break down the food and absorb the nutrients. This is especially helpful if you have a sensitive digestive system or illness that inhibits your body from processing fiber.

Blending is a process which mixes the entire vegetables and fruits, skin and all, to produce a smooth consistency known as a smoothie. Blending vegetables and fruits leaves all the fiber in the mixture, which helps to create a slow, even release of nutrients into the blood stream and avoids blood sugar spikes.

So, which is better to help reverse your diabetes? Actually both serve a vital purpose in helping to reverse your diabetes.

Juicing allows the nutrients to get into your cells faster and helps to repair the damage caused by diseases such as diabetes so that you can optimize your health. Blending allows you to consume "whole" meals in liquid form which allows you to use blended smoothies as replacement meals. This helps to repair your cells but also helps with weight loss.

Juicing Advantages:
-- The nutrients are more readily available to the body in much larger quantities. It’s like injecting nutrients straight into your blood stream. This means your body is better able to absorb the nutrients without having to digest the dense bulk of the plant. This helps to heal the body faster.
-- You can fit an incredible quantity of vegetables into a single glass of green juice, leaving you with simple, smooth and delicious drink that packs an incredible nutritional punch!

Juicing Disadvantages:
-- Juicers can be very expensive and hard to take care of. They need to be thoroughly cleaned after every use.
-- Stocking enough fresh, organic vegetables to make daily juices can also be expensive.
-- Can't use juicing as meal replacement, because of blood sugar spikes.

Blending Advantages:

-- The blender is relatively inexpensive.
-- Smoothies tend to be more filling since the plant fibers are present
-- Generally faster and easier to make than juice.

Blending Disadvantages:
-- Your body has to work a little harder to digest a smoothie and absorb the nutrients.
-- A smoothie won’t be as nutrient-dense as your green juice since it’s difficult to pack in the same volume of vegetables into a blender.

Both Juicing and Blending are healthy ways to help reverse your diabetes and optimize your health. Use each method as it appeals to your needs. If you need something filling that will hold you for a while make a smoothie. If you’re feeling like you need a pick me up and a boost of nutritional power; the best thing you can do is get a fresh juice. If you've been diabetic for several years or want to wean off the drugs as soon as possible, then, drink fresh green juice at least 3 to 6 times a day.

Juicing for Reversing Diabetes, Weight Loss and Other Health Issues

2012-12-14T19:55:00.002-08:00

Juicing is a powerful nutritional therapy that can address many disease and health issues because juicing nourishes the body, strengthens the immune system, reduces cellular inflammation, reduces insulin resistance, detoxifies the body, and facilitates weight loss.

The disease/health issues that raw juicing helps include (but, is not limited to) the following:

Prevent/reverse Type 2 diabetes
Prevent/reverse heart disease
Weight Loss
Chronic fatigue
Arthritis
Kidney problems
Vision problems
Allergies
Autoimmune diseases

The following is a list of methods that you can use to implement raw juicing into your diet:

Add juicing to each meal
Use juicing as a snack or dessert
Use juicing (or a green smoothie) as a replacement meal
Perform a juice fast (but only with proper supervision)

Juicing to Reverse Heart Disease and Diabetes

2012-12-14T18:29:00.001-08:00

Heart disease and Type 2 diabetes are two of the major diseases in America and around the world, primarily due to poor dietary habits and lifestyle behaviors.

If you want to prevent (or reverse) cardiovascular disease and diabetes, consider juicing with mostly fresh vegetables, and, a few fruits. Juicing is a good way to get the necessary 5-9 servings of vegetables and fruits every day. Drinking green smoothies is another way to accomplish this.

Vegetables include: beetroot, aloe vera, carrots, tomato, kale, broccoli, cauliflower, cucumber, red

bell peppers, celery, cabbage, parsley. They will help reduce blood pressure, lower cholesterol, strengthen arteries and veins, increase blood circulation, act as antioxidants, and work to prevent blood clots.

Fruits include: orange, orange, grapes, pomegranate, apple, cranberry, red grapefruit, strawberry, cantaloupe (muskmelon), watermelon, blueberries, kiwi. They will help lower blood pressure, improve blood vessel cells, prevent blockages of the arterial walls, reduce cholesterol, act as anti-inflammatory, lower triglycerides and prevent the formation of fats.

However, if you're diabetic, you should limit your intake of fruit juices.

Vegetables & Fruits by Color

2012-09-20T23:30:00.004-07:00

If you want to stay healthy and not become diabetic or develop some other systemic disease, then, eat a variety of vegetables and (some) whole fruits as part of the Death to Diabetes Super Meal program. Similarly, if you want to reverse your diabetes, you should also eat a variety of vegetables and (some) whole fruits.

RED

Fruits: Apple, Cherry, Cranberry, Guava, Mangos*, Nectarines, Persimmons, Pink Grapefruit, Pomegranates, Raspberry, Red Grapes*, Strawberry, Watermelon*

Vegetables: Beet, Radish, Red Cabbage, Red Peppers, Red Potatoes, Rhubarb, Tomato

ORANGE

Fruits: Apricots, Cantaloupe, Mango*, Oranges, Tangerines

Vegetables: Carrot, Pumpkin, Sweet Potato, Yam

YELLOW

Fruits: Yellow Apples, Lemons, Mangoes*, Papayas, Peaches, Pears, Pineapple*, Yellow Watermelon*

Vegetables: Butternut Squash, ~~Corn~~, Rutabagas, Yellow Peppers, Yellow Summer Squash, Yellow Tomatoes

GREEN

Fruits: Green Apples, Green Grapes, Honeydew Melon*, Kiwi, Limes

Vegetables: Artichokes, Asparagus, Avocados, Broccoli, Brussels Sprouts, Cucumbers, Greens, Green Beans, Green Cabbage, Green Lettuces, Green Onions, Green Peas, Green Pepper, Kale, Spinach, Zucchini

PURPLE/BLUE

Fruits: Blackberries/Raspberries, Blueberries, Figs, Plums, Prunes, Purple Grapes*, Raisins*

Vegetables: Eggplant, Purple Cabbage

*Please Note: Avoid these fruits if you are diabetic, or, until your blood sugar is in the normal range.

Importance of Juice Quality

2011-07-24T12:53:00.000-07:00

The quality of raw juice is at the optimum level right after the juice has been produced by your juicer.

However, due to our busy schedules, sometimes we would like to make some extra juice and store it in a container of some kind to drink later.

Unfortunately, the quality of the juice suffers and the juice loses its nutrient value over a period of 2-3 days.

The two main factors that effect juice quality are: Heat and Oxidation.

Heat can affect the juice mainly by causing enzyme deactivation. Enzyme deactivation only occurs when temperatures exceed 118 degrees Fahrenheit. In addition to the heat, there is a time component associated with enzyme deactivation. For example you could probably heat juice to 130 degrees for 1 nano-second with no enzyme deactivation. Passing your finger over a flame is a similar example. (this is not advised).

Oxidation occurs when you break open cell walls of the produce and expose it to oxygen. Oxidation occurs when you cut open an apple and it turns brown. In general, oxidation does affect the quality of the juice. Many of the nutrients in the juice are not affected by oxidation, but some are. Oxidation is a natural process. Its best to minimize oxidation. One way to minimize oxidation is to CONSUME THE JUICE RIGHT AFTER IT IS MADE.

Heating the juice (below 118°F) is not as serious a problem as the oxidation. All juicers heat the juice somewhat, including the Single Auger Juicer/Twin Gear Juicer.

However, oxidation dramatically reduces the quality of your juice. Oxidation occurs with all juicers. Some juicers create less oxidation in the process of juicing, i.e. masticating vs. centrifugal. Oxidation increases the longer the juice is sitting around. So to MINIMIZE oxidation, its more important to DRINK THE JUICE RIGHT AFTER ITS MADE than to worry about, "oh, my centrifugal juicer produces more initial oxidation". If you cut open an apple, oxidation is created (it turns brown). You never see the browning occur if you eat the apple as soon as you cut it!

We believe manufacturers talk about oxidation and heat to influence your purchase decision. Heat should not be a factor, since all juicers will raise the temperature of the produce being juiced. Oxidation plays a role in the quality of juice, this is true.

We would recommend taking the oxidation factors "lightly". One could purchase the best juicer that produces the least oxidation, only to have it sit on the counter, and it never being used, since they didn't consider that its one of the hardest juicers to clean. We have found that if a juicer is hard to clean, it will not get used -- then, what is the advantage of having "the best" juicer, if its never used?

Tip: Although we don't recommend storing the juice, if you store the juice properly, i.e. filled them up to the brim to prevent air that causes oxidation, in an air-tight thermos/vacuum flask, and stored away in the refrigerator, the juice quality can last from 1 to 3 days as follows:

Using a centrifugal juicer - juice gets oxidized almost as soon as you're done juicing, so drink juice immediately.
Using a single-gear juicer - possible to keep up to 24 hours from time of extraction.
Using a twin-gear juicer - possible to keep up to 48 hours from time of extraction.
Using a hydraulic press juicer - possible to keep up to 72 hours.

Here are some other tips if you want to increase the quality of the juice from your juicer:

Start off with the coldest possible produce - leave the produce in the refrigerator before juicing. Set your refrigerator a little colder.
Do not overload the juicer! Feed in only a little produce at a time. Let it work itself out of the juicer before adding more. Overloading will cause the juicer to work harder, causing excess friction and generating heat.
While juicing, occasionally juice an ice cube, which will help to reduce the temperature of the blade/auger and the juice. It will also dilute the juice.
Be sure to inspect the cutting blade (on centrifugal juicers) or cutter (on the Champion juicer). Replace if they are dull. Dull blades do not cut as well, and thus will cause excess friction, which generates heat.
Juice in small batches, rather than "juice marathons". The longer the juicer runs, the warmer things get.
Start off by juicing the highest quality produce available. In some studies, organic crops have been shown to be higher in some vitamins, essential minerals and phytonutrients.
If your juicing with a CHAMPION Juicer, chop produce into smaller pieces. Produce with strings will get stuck around the cutting blade and cause more friction and heat (especially Celery and leafy greens with long stems)
JUICE CONSISTENTLY and DRINK YOUR JUICE AS SOON AS YOU MAKE IT (DO NOT STORE IT) FOR HIGHEST QUALITY. THIS IS THE MOST IMPORTANT FACTOR.

FYI: A Green Star juice extractor as well as most other twin gear juicers make juice with the least amount of oxidation to them. The Norwalk press also does but it is a lot more expensive. It's physically big and involves more of a commitment due to the different stages of cutting, pressing and then cleaning in order to get a glass of juice. If you are really concerned about these issues consider getting a Green Star at a quarter of the price of a Norwalk juicer. You'll be very happy because they are great machines. If you want to spend a little less, go with an Omega 8003 juicer. This juicer delivers higher quality juice, is easy to clean, comes with a 10 year warranty, and it will change your life.

Smoothies

A smoothie is a healthy version of a milkshake and is a nice alternative for people who either don't like to juice or get tired of juicing and cleaning the juicer everyday. A green smoothie is an even healthier version of a regular smoothie. These green smoothies are scrumptious and easy to make with your blender. Smoothie recipes are included in the juicing book.

Although it seems simple (just throw some stuff into a blender and press Start), most people don't know how to make a healthy, well--balanced smoothie that will fight their diabetes and optimize their health.

You don't need to use syrup and lots of fruit to make a smoothie taste good. If you use ripe fruits, tons of sugar shouldn’t be needed. Also, always ensure that you use a high-powered blender and also ensure that your smoothie contains the following five (5) components: a base, a liquid, some fruit, a nutritive additive, and a flavoring additive.

Examples of a base, a liquid, some fruit, a nutritive additive, and a flavoring additive (in that order) are a banana, some almond milk, some fruit, some spinach, and some cinnamon, respectively.

For more details about smoothies and how to make them, plus lots of recipes get the Power of Juicing & Smoothies ebook.

Start drinking smoothies to reverse & cure your diabetes.

More About the Power of Raw Juices

2011-07-24T12:24:00.001-07:00

Raw juices contain natural medicinal nutrients that provide antioxidant, antibiotic, and hormonal balancing benefits. For example, Brussels sprouts and string beans are known to contain insulin-like substances that can be beneficial to Type 2 diabetics, and especially Type 1 diabetics. In addition, phytonutrients needed by the pancreas to produce insulin are present in cucumber and onion juices; and, the phytonutrient properties of broccoli, carrot, celery, lettuce and spinach are also beneficial to diabetics.

For example, broccoli is an excellent source of chromium, which helps to regulate insulin usage in the body. Fresh juices of garlic, onions, radish and tomatoes contain various antibiotic properties. Alfalfa, olives, asparagus, lettuce, mustard greens, radishes, cabbage and cucumbers contain silicon, which works to support the pancreas. Wheat/barley grass, celery, kelp, cucumber and cabbage juice are excellent to reduce acidity and blood pressure.

Green, leafy vegetables such as spinach help to cleanse and heal the gastrointestinal tract. The phytonutrient properties of carrot are also beneficial to diabetics once they have their blood glucose level under control.

Drinking as little as 3 cups of fresh vegetable juice each day will help the body detoxify and regenerate through the assimilation of the earth’s life-giving nutrients.

Note: Although fruits and vegetables do not contain large quantities of protein, their juice can be a convenient carrier for other sources of protein. Simply add some freshly-ground flaxseed powder, Brewer's yeast, or wheat germ to whatever you're juicing. These will provide quality protein that is quickly and easily absorbed by the body without the fat that meat contains.

The raw juice is obtained using a device called a juicer. It works by feeding raw vegetables, grasses and fruits into a chute that pushes the food into a high-speed rotating blade that shreds the food, extracting the juice from the pulp.

This extraction process breaks down the cellulose barriers in the cells of the vegetables, grasses and fruits, allowing the release of powerful enzymes and other nutrients. Juicers are very powerful but are not as popular as blenders because they tend to be more difficult to use and to clean.

Consequently, it is important that you purchase a juicer with fewer parts, a powerful motor and a wide chute. This will prevent you from spending a lot of time cutting up the vegetables/fruits to fit down the chute of the juicer.

Depending on your needs and finances, purchase the appropriate juicer, e.g. twin gear press (vegetables and wheat grass), mastication, centrifugal ejection, single/dual auger (for wheat grass), or manual press (for fruits only).

If you don't like to use a juicer, use your blender to make scrumptious "healthy milkshakes" known as smoothies.

But, make sure that you use a high-powered blender that can pulverize nuts and break down the cell walls of the vegetables without overheating the vegetables.

Drink raw juices (or smoothies) to reverse &
cure your diabetes.

The Importance of Raw Juicing to Reverse Type 2 Diabetes

2010-03-30T19:49:00.002-07:00

Raw juicing works, but only as part of an overall superior nutritional program, such as the Death to Diabetes Super Meal Model. Most people who do not reap the benefits of raw juicing are juicing improperly! -- by juicing the wrong foods and/or by using the wrong type of juicer.

Juicing is a very powerful nutritional therapy, but most people misapply this therapy by preparing mostly fruit juices. Vegetable juicing is more powerful than fruit juicing, especially for people fighting diabetes, obesity, heart disease, cancer, or any other degenerative disease.

If eating raw vegetables, salads and soups are not appealing enough to acquire the minimum 6 to 9 cups (5 to 7 servings) of vegetables and fruits each day, then, juicing may be an effective addition to your nutritional program. Even as a diabetic, juicing can be very nutritious as long as you drink mostly green vegetables/grasses and avoid drinking too many of the fruits.

Green juices (and green smoothies) have an alkaline reaction in the body and help protect against acid build-up as well as stimulate the body to manufacture hemoglobin. Green juices contain organic water, the purest most natural water available to us, and they cleanse the body of the waste within the cells and tissues.

Green juices (and green smoothies) contain an abundance of chlorophyll, which is a molecule whose structure is almost exactly the same as the hemoglobin molecule of the human blood. Chlorophyll helps to repair tissue and is very important in helping to remove toxins from the body.

As a result, raw juicing can help to accelerate your body's repair process and help to reverse your diabetes in less time. In fact, you should notice your blood glucose level starting to come down during the first week of the Death to Diabetes Program! -- as long as you are following the entire program, not just the juicing component.

Juices are a perfect medium in which to mix and dissolve nutritional powders that will enhance their healing powers. The nutrients and herbs in powders are better absorbed than tablet forms of the same ingredients, and mixing them in juices enhances their solubility, digestion and absorption.

The juices bring the healing nutrients to the cells in the surface of the mucous membrane of the gut in an easily absorbed form. This requires much less energy to assimilate than solid tablets, especially in people with inflamed mucous membranes in the intestines.

Juices can be combined in so many ways to make them palatable and delicious. Their diverse colors and taste enable huge variety so that you will not get bored. For those who feel they need an extra boost there is nothing better than drinking 2 cups of raw vegetable juice everyday. It will brighten up your day by providing extra energy and endurance.

Raw juices are packed with living enzymes to assist the digestive process, which means your gut, liver and pancreas do not have to work very hard to extract almost 99% of the nutrients within the raw vegetables and fruits.

This conserves vital body energy, which means that the body does not feel heavy or weighed down after drinking raw juices.

For example, two cups of carrot juice (16 ounces) is approximately equivalent to eating one pound of raw carrots. Eating so many carrots at one time would be hard on the jaws and teeth and would take a long time to eat and digest.

Juices are unique because they allow the gut to receive very concentrated amounts of phytonutrients that could not be obtained by eating a normal amount of raw vegetables and fruits.

Green, leafy vegetables such as spinach help to cleanse and heal the gastrointestinal tract. The phytonutrient properties of carrot are also beneficial to diabetics once they have their blood glucose level under control.

Drinking as little as 3 cups of fresh vegetable juice each day will help the body detoxify and regenerate through the assimilation of the earth’s life-giving nutrients.

For specific juicing recipes that address diabetes, high blood pressure, chronic fatigue, heart disease and other similar health issues, obtain a copy of the Power of Juicing ebook developed by the author of Death to Diabetes.

And, if you want to lose weight and that hard-to-lose belly fat, raw juicing is an excellent weight-loss therapy. Consequently, get this ebook along with the Death to Obesity Weight Loss ebook.

For more detail, go to www.DeathtoDiabetes.com.