Juicing For Cancer - Cancer Compass An Alternate Route

Juicing fresh vegetables is the simplest and most efficient way to get the vast amount of living foods required by the body in order to heal from cancer.

The health benefits of juicing

Cancer is a disease of toxicity and nutritional deficiency which have interrupted normal cellular function and overwhelmed the immune system. Juicing of fresh vegetables 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. Blood has an alkaline pH, measuring around 7.365- 7.4, with your body’s buffering systems working very hard to keep it within that tight range.

Acidic foods add hydrogen molecules to the body, making it more acidic; while alkaline foods such as most vegetables and fruits will remove hydrogen molecules from the body which will increase alkalinity. 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 from your bones to keep itself within a healthy range. Therefore, 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.

People with an 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 will be more prone to sickness and diseases because their bodies 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 ways 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 foods, 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 along with a vegan diet to address her cancer and says she feels better than ever.

I have added links to more testimonials at the bottom of this page from people who used juicing as a main component of their protocols 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 their 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 much easier and allows the juice to be portable so that you can take it with you and drink it throughout the day

What should I juice?

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. 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. 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, kale, collard greens, and radishes.

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 preventing 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 both excellent for digestive health and are also cleansing to the digestive system.

Greens- some of the most nutrient dense foods to include into your diet 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, along with carrot and beet greens. Some juicers cannot handle greens as it will just toss them into the waste bin. If you have this problem, then use your greens to make green smoothies instead.

Asparagus spears- are a good source of folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

Ginger root- has anticancer, anti-fungal, anti-nausea properties and can aid in digestion. Ginger contains very potent anti-inflammatory compounds called gingerols. These substances can help to reduce pain by inhibiting the formation of inflammatory cytokines. You can add a inch or two of fresh ginger root to your juicer.

Lemons- adding a 1/2 of a lemon to your juice make it taste refreshing and provides additional vitamin C. Additionally, lemons will have an alkalizing effect on the body following digestion.

In regards to juicing fruits: A good rule of thumb to follow is to blend the fruits, and juice the veggies.

Raw fruits are very powerful anti-cancer foods that contain antioxidants, flavonoids, and anthocyanins that can prevent an reverse cellular damage and reduce overall inflammation, but your body needs the whole fruit and all of its fiber to balance out the natural sugars, so it is better to eat them whole or to blend them up into smoothies.
It is okay to juice a limited amount of fruits like lemons, limes, oranges and green apples to add some sweetness or flavoring to your juice, but as a general rule, they do much more for the body when they are eaten whole or added to smoothies.

Finding the right juicer

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. The 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. The Omega Nutrition Center 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

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
4 stalks of asparagus
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.

Vegetable Aloe Juice

five carrots
1/4 red onion
3 garlic cloves
an inch fresh ginger
1/2 jalapeno pepper (seeded)
3 inches of fresh Aloe Vera with the thorns removed
Run through the juicer and enjoy!

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

Juicing for those with hypothyroidism

Symptoms of hypothyroidism can include weight gain, heavy menstrual periods, 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: first by the production of 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 can easily compensate and make 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.

Foods that you can safely juice if you suffer from hypothyroidism include: carrots, beetroots, and their greens, Swiss chard, celery, romaine lettuce, zucchini, cucumbers, bell peppers, asparagus (is a thyroid supporting vegetable), and ginger root.


: Note: rotating goitrogenic veggies, fermenting, or lightly steaming these foods will eliminate the problem so you can continue to add them into your diet. You can lightly steam them and then blend them into a smoothie along with the water that was used to steam them.

Rotation: Use this chart to help you rotate between the various plant families, this should be done about every 2 weeks. Rotation is necessary because all leafy greens contain small amounts of toxins that work as the plants defense mechanism from predation. For example, goitrogens in kale and other brassicas can interfere with the thyroid hormone function in susceptible individuals, and oxalic acid, which is found in spinach, can also be problematic in high amounts. Regular rotation between the families helps to keep this from becoming an issue.

What you can do with the 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.