The simplest way to get the vast amount of living foods required by the body to heal from cancer is to begin juicing fresh vegetables everyday.
The health benefits of juicing
Cancer is a disease of toxicity and nutritional deficiency which has interrupted normal cellular function. Juicing has the ability to address both of these issues.
There is a substantial difference between drinking freshly prepared juices compared to packaged juice products that have been pasteurized, as this process uses heat to kill off the bacteria in order to give the juice a longer shelf life. This heat also destroys the enzymes and most of the nutrients as well, and if you have cancer, it is these enzymes and vital nutrients that your body is in desperate need of.
The Standard American Diet (SAD)– is high in meats, dairy, soda, coffee, alcohol, grains, processed foods, fast foods, poor quality fats, sugars, chemical additives, sodium, and is generally very low in essential vitamins and minerals. When we consume the SAD diet, we are setting ourselves up for disease by creating an ideal low-oxygen, acidic environment for cancer to thrive.
pH refers to “potential of hydrogen.” The pH scale runs from 1 – 14, with 7 being in the middle (or neutral). Any number lower than 7 is within the acidic range, and any number above 7 is within the alkaline range. Acidic foods such as those listed above, all add hydrogen molecules to the body, making it more acidic; and alkaline foods such as most vegetables and fruits will remove hydrogen molecules from the body, making it more alkaline. When we eat diets that are primarily composed of acid-forming foods, the body must continually take steps to neutralize the excess acid by drawing minerals such as calcium, magnesium, and potassium from your bones, teeth, and organs to keep itself within a healthy range. So, when we eat, we are either providing the body with the abundance of nutrients that it needs to maintain optimal health or we are left in a state of continually drawing upon our mineral reserves until this delicate system can no longer sustain good health.
Ideally we should have a slightly alkaline pH, measuring around 7.365- 7.4. It is at this range that our cells are well oxygenated. People who have a balanced or slightly alkaline pH are naturally able to resist sickness and disease because their body is able to fight off these illnesses; while people with an overly acidic or an overly alkaline body may be more prone to sickness and diseases because they are not in balance. One of the quickest ways to begin changing the chemistry of your body is to begin juicing fresh vegetables every day. You can read more about acid/alkaline balance and how to test it with this link.
Healing the Body with Fresh Juice
Many people question the point of drinking the juice of vegetables instead of eating the whole produce. The answer is that by increasing your intake to a minimum of 10-15 servings per day, you will be providing your body with an abundance of nutrients that can help to supercharge your immune system so that you can begin to fight off sickness. Furthermore, it takes a lot of energy to digest meals, juicing allows you to increase your overall servings of the most nutrient-dense foods without overtaxing your digestive system.
Juicing has an alkalizing and oxygenating effect on your cells. When you drink fresh juice you will immediately feel hydrated and energized, and since it requires very little by way of digestion, the vitamins and minerals are utilized almost instantly by the body. In her book ‘Crazy Sexy Cancer Tips,’ Kris Carr details how she juices daily. Her recommendation is to drink at least 36 ounces of fresh juice daily. She uses organic celery, cucumbers, cruciferous vegetables (Brussels sprouts, cabbage, broccoli, cauliflower) kale, turnips and wheatgrass. Kris has used juicing and a vegan diet to address her cancer and says she feels better than ever.
I have linked several testimonials at the bottom of this page of people who used juicing as a main component of their healing protocol and were able to heal their cancers successfully. It should be noted that many of them were drinking 48 to 64 ounces of freshly made juice everyday. Those who employed this higher level of juicing reported that it was much easier to make all of the juice in one large batch in the morning and then store it in an airtight container (such as in mason jars) in the refrigerator or in a cooler. This makes prepping and clean up easier and allows the juice to be portable so that you can take it with you and drink it throughout the day
Kris Carr on Oprah discussing her juicing and wellness routine
What Should I Juice?
Researchers at Harvard University found that younger women who ate two or more servings of carotenoid-rich vegetables a day (including broccoli, carrots, beets, romaine lettuce, and spinach) had a 18% lower risk breast cancer than women who ate fewer than four servings a week. There is a another study that found that the risk of breast cancer was 221% lower for women who consumed the highest levels of beta-carotene compared to women who ate the lowest levels.
Carrots – Carrot juice contains 20 different vitamins such as vitamin A in the form of carotene, along with vitamins C, D, E, K, B1 and B6, and minerals including biotin, potassium, calcium, magnesium, phosphorus, organic sodium, plus lots of trace minerals. Carrots are also rich in phytonutrients, including lutein, lycopene, antioxidants, alpha, beta, and gamma carotenes, zeaxanthin, and xanthophylls. Perhaps one of the most interesting compounds found within carrot juice is falcarinol, which is believed by scientists to help hinder the development of cancer cells as well as stop fungal diseases from spreading. Many people argue that carrots are too high in glucose to juice, but the catch is that they are loaded with cancer fighting properties and the glucose will assist in transporting them to the cancer cells. Read the two testimonials specific to carrot juice that are linked at the bottom of the page for more information.
Cruciferous vegetables- are rich in cancer- fighting nutrients. These include several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, K, and folate, as well as minerals. In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor that cruciferous vegetables possess. They include: arugula, bok choy, broccoli (including the stems), cabbage, Brussels sprouts, cauliflower, collard greens, and radishes.
Greens- Some of the most nutrient dense foods to include into your diet are are leafy greens and wheatgrass. Chlorophyll is the green pigment found in green plants, and is considered the “blood of the plants,” due to the similarity to our blood in molecular structure. Drinking juice made from greens can contain up to 70% chlorophyll. When we have access to chlorophyll, our bodies are able to manufacture high-quality red blood cells which transport oxygen throughout the body and the brain. People who follow the Standard American Diet are in desperate need of the cleansing and detoxification which can be obtained from chlorophyll. Chlorophyll also has the ability to mobilize heavy metals that have accumulated in the body, and is one of the greatest food substances for cleansing the bowel & the other elimination systems of the liver and kidney. Look to leafy greens such as spinach, kale, wheatgrass, parsley, Swiss chard, mustard greens, and beet greens.
Beets– are valued for their support in detoxification of the blood, liver and kidneys, and can also be helpful in building up the red blood cells. The powerful phytonutrients that give beets their deep crimson color may also be helpful in warding off cancer. Research reveals that beetroot extract has the ability to reduce multi-organ tumor formations in various animal models when administered in drinking water. Beetroot extract has also being studied for use in treating human pancreatic, breast, and prostate cancers.
Celery and cucumbers– are excellent for digestive health and are cleansing to the system.
In Regards to fruits: A good rule of thumb to follow is to blend the fruits, and juice the veggies.
- It is okay to juice a limited amount of fruits for added flavoring, but as a general rule they do much more for the body when they are eaten whole or blended into smoothies.
- Raw fruits are very powerful anti-cancer foods that work to specifically target and cleanse the lymphatic fluids which is extremely important when you are healing from cancer. They contain antioxidants, flavonoids, and anthocyanins that can prevent an reverse cellular damage and reduce overall inflammation. Your body needs the whole fruit and all of its fiber and nutrients, not just the juice. Some powerful fruits that should be included in your diet are: berries such as blueberries, blackberries, strawberries, raspberries, cranberries, grapes, etc, and these can be eaten whole in unlimited amounts. Others cancer-fighters are: cherries, pomegranates, cantaloupe, watermelon, lemons, limes, and oranges. Raw fruits can be eaten in unlimited amounts by those with cancer. They are very easily digested, therefore they should be eaten separately, or about 1/2 hour before your main meals, or they can easily be blended into your smoothies.
Many juicers are available these days but ease of use and cleaning should be considered when purchasing. You don’t want it to be so complicated to set up and clean that you won’t use it. Secondly you need to consider what types of foods you plan on juicing. Since greens are so important to include in your healing plan, only single or double gear masticating juicers can properly juice greens and wheatgrass, the centrifugal juicers will just toss them out into the discard bin.
Centrifugal juicers -are the most common and least expensive, and can handle larger vegetables with ease but they cannot extract juice from leafy greens or wheatgrass, as it just spits them out into the discard bin. This type of juicer generates a small amount of heat as it grinds and spins the juice from the pulp, but this process does tend to oxidize the juice more which may effect how long the juice will keep. Breville Juice Fountain is an example of a centrifugal juicer.
Masticating juicers- If you plan on juicing wheat grass or leafy greens you will need to have a masticating juicer, it uses a slow revolution gear or gears which produces very little heat, which preserving the nutrients and enzymes. They are also known as “single” or “double” gear juicers. Since the ability to juice greens is an important consideration for someone with cancer, this would make an ideal juicer. Omega Center Juicer is an example of a masticating juicer.
Hydraulic press style juicer- such as the Norwalk Juicer turns food into a mush-like consistency which can be eaten as is, or put through the attached press to squeeze out the juice. There is minimal waste with this type of juicer and no heat is generated that can damage the enzymes. It is the most expensive juicer and seems to be the most labor intensive as well, but it is the only juicer that is endorsed by the Gerson Protocol. More information can be found on their website
Cherie Calbom (the juice lady) with Dr Mercola discussing the benefits of juicing
Dr Nicholas Gonzalez on the benefits of juicing when you have cancer.
Recipes to get started:
Green Juice Recipe
- If you don’t have a masticating juicer then eliminate the leafy greens and make a substitution.
- 2 large cucumbers (peeled if not organic)
- 1 handful of kale or romaine
- 1 handful of spinach
- 1 handful of sweet pea sprouts or watercress
- 4-5 stalks celery
- 1-2 broccoli stems
- a thumb size piece of fresh ginger root
- 1/2 lemon
- Run all ingredients through masticating juicer.
- Adding a squeeze of fresh lemon enhances to flavor of most juices as well.
Carrot and Turmeric Juice
- 3 large carrots
- 2 sticks of celery
- 1 orange
- small piece of fresh turmeric root
- small piece of ginger root
- run these through your juicer and enjoy!
- Find more recipe ideas
How to Make a green juice
Juicing for those with hypothyroidism
Symptoms of hypothyroidism include weight gain, heavy menstrual period, fatigue, depression, cold intolerance, arthritis, muscle aches, dry skin and hair, thinning hair, brittle nails, puffy face, slow heart rate and constipation.
Goitrogens are naturally-occurring chemicals that are found in certain raw foods such as broccoli, cabbage, Brussels sprouts, cauliflower, bok choy, kale, radishes, spinach, arugula, turnips, millet, and mustard greens. Goitrogens can interfere with thyroid function in two ways: Some compounds induce antibodies that can cross-react with the thyroid gland; or they can interfere with thyroid peroxidase (TPO) which is the enzyme responsible for adding iodine during production of thyroid hormones. Either way, the thyroid isn’t able to produce the hormones that it needs to regulate metabolism properly.
When people with healthy thyroid function eat goitrogenic foods the thyroid easily compensates and makes more of the hormones that are needed. But when people with a compromised thyroid function eat goitrogenic foods the thyroid gland may actually grow larger as it tries to keep up with hormone production and this may eventually form a goiter (which is a swelling or enlargement of the thyroid gland) and their symptoms will worsen.
What to do with them leftover pulp?
Centrifugal and masticating juicers are going to leave behind a fibrous pulp once the juice is removed. Here are some ideas on how to use this pulp when you are cooking.
- You can freeze the pulp to make pulpsicles to then add them to your smoothies to give them an icy kick. I find that icy smoothies taste more palatable.
- Make pulp crackers.
- Freeze the pulp and make muffins.
- Recipe for stuffed peppers.
- Add to pasture-raised ground beef to make meatloaf.
- or add to stews or soups for extra vegetable fiber.
- add it to bone broths.