vegetables

Drinking a daily vitamin packed drink of your choice that includes romaine lettuce, celery, stalks kale, apples, lemon, and fresh ginger (or make your own drink)

To eat healthy we need to eat daily one pound of raw vegetables for each 50 pounds of body weight. By juicing this amount, it is very easy to get 50% of your body weight’s requirement of raw vegetables. Raw food is important to our body because when it is consumed, it does not raise our white blood cells like cooked food does. It did not change when raw foods or low temperature cooked foods were consumed.

Health juices are not a new thing over history. Limejuice cured scurvy in the16th century, saving thousands of sailor’s lives. But our generation has only recently discovered the nutritional and biochemical properties of fruit and vegetable fresh juices. Juicing is the cheapest and most economical method to maintain the health of the individual in our time today. It was discovered that the best time to take a juice drink is in the morning and during the evening.

Freshly squeezed juices from vegetables and fruit contain more vitamins and minerals, along with enzymes, than any canned or fresh juice. When making your juice, always include a dark leafy vegetable such as spinach, broccoli, cabbage, or beet tops. It was discovered that the best time to take a juice drink is in the morning and during the evening. Within ten minutes after consuming the drink they are absorbed into the bloodstream. This is an advantage to drinking freshly juiced vegetables as compared to eating fresh vegetables and fruit. Eating solid foods take several hours to digest, while a fresh fruit or vegetable drink is absorbed quickly into the system. The fiber is lost due to the juicing process but a higher amount of nutrients goes into the body and its system.

From FMC catering services

For excellent food therapy, calcium derived from dairy products, leafy greens, some nuts, and any calcium-fortified products are much better than through supplements. If the body assimilates more than the needed intake of calcium, it will flush out what it doesn’t need. Calcium is important for building bones but organic calcium does the job better than the inorganic calcium does in the form of supplements. A juice made from fresh green leafy vegetables and fruits maximize this intake of calcium. The chlorophyll that is found in green plants and vegetables contains magnesium, which is very important in the “uptake” of calcium. Elaine Bruce, experienced naturopath, homeopathic and director of the UK Centre for Living Foods, said, “The chemical composition of chlorophyll and blood is very similar which further facilitates this uptake.”

All vitamins and minerals work together as a unit. A synergistic combination of two or more vitamins is used together to form a stronger unison. But this type of unisons can work against each other. When we take antibiotics for infections and illnesses, we reduce greatly the Vitamin C absorption within the body, which protects against infection itself. The National Institutes of Health recommend the dosage of calcium per day as 1,000 to 1,500 mg. If calcium carbonate is taken instead of calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides only 600 mg of calcium.

Cow’s milk is not as good for the body as we have been led to believe. Its protein content is extremely high and creates acidic residue. By continuing large amounts of milk, or acidic food consumption, a loss of alkaline minerals will develop from the bones. By losing these minerals, bones will become weak and prone to fractures.

From FMC catering