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30 Day Juice Fast Journey -- Day Five
Six whole pounds of fugly fat and sickly toxins gone gone gone!
Date: 1/20/2006 7:15:16 PM ( 18 y ) ... viewed 6473 times
I broke down and weighed myself this morning instead of waiting two more days and I have a six pound loss already on Day 5! That's pretty good, six whole pounds of fugly fat and sickly toxins gone gone gone!
I slept very well last night, compared to the night before when I thought my computer crashed. (Speaking of which, anyone reading this, stop right now and go back everything up on your computer. You really don't want to panic the way I did should your computers crash and you lose everything.) I'm feeling pretty good, not so jittery, no headaches, that ugly, nasty thing is still on my arm, but it's not letting me know it's there the way it was yesterday and the red bump on my chest is all but gone, so I can wear something a bit sexy tomorrow if I want. So, all in all, today was a relatively good day. The best day so far on this fast.
***
When I make my veggie broths I need them to taste very rich. Most of the recipes I have found and used invariably go something like this: After you have your chopped veggies, put them in the pan, fill it with water two inches above veggies. Boil for 20 minutes to an hour, strain the veggies, and there's your broth. The first time I followed a recipe that way, I thought the broth was just ridiculously boring. And I do mean BORING! Bleh bleh blehhhh!
So, what I do is this. And, this came to me only after experimenting, playing around with different quantities of various veggies and herbs and spices. And, yes I use an abundance of herbs and spices in my broths and juices while I fast. Spices and herbs are good. I'll share the properties of some herbs and spices later. But anyway, this is what I do... After I have my chopped veggies and added them and the herbs and spices to the pan, I fill it with water about two inches or so below the veggies. I pack the pan full (FULL) to the top with various veggies and then add water to below the veggies. The veggies will cook down soon and the water level will eventually rise above the veggies. Sometimes I roast the veggies in the oven with olive oil first because the roasted effect makes the veggies taste alot sweeter. Gives them character. But anyway, after I have the water in, I simmer the veggies down to mush, this takes typically, for me, about 3 hours or so. If I need to add more water and I rarely do, I simply add a little more. Then I strain the broth. It is so much more richer in flavor than broth simmered with more water for 20 minutes. Sometimes, I'll juice an apple, or a carrot, or some spinach and add the juice to my cup of broth... I have also added the juice to the pot, except on a fast I don't cook spinach or its juice because cooked spinach is rich in oxalates and can be rough on the kidneys. In addition to all the above, I have also used one part organic fresh made apple cider with one part filtered water as a base for the veggie broth. Verrrrry interrrrresting, my Dear.
I also make fruit broth. You do it the same way you do the veggies. Just use fruits instead... hard fruits as a base. I have used apples, hard pears and nectarines, simmer them down to mush and strain. Add cinnamon sticks, and/or all spice, nutmeg, cloves, orange and lemon zest, mint leaves, ginger and honey to taste while they're simmering. Then juice up mangoes, melons, grapes, oranges whatever you want and add that to the fruit broth. Yes, you will be cooking this, just as you cooked the whole apples and other fruits and yes, cooking destroys the enzymes, etc of the juice, just as it does in the fresh apples and fruits. But that's okay, you're making this just to get through the days with something hot and interesting to sip on. You'll get your enzymes and nutrients through your fresh juices as it is... If cooking the juice bothers you, you can treat the fruit broths as cold soups. Chill the broth and then just add the fresh fruit juice straight to the fruit broth in your soup cup, stir, and indulge.
I am going to be drinking these broths along with the juices and waters for 30 days. I need to like the broths. I need to like the juices. I need to have a variety. I need to keep occupied. So, I am going to read books and articles and research, brainstorm, experiment and plan out various recipes, courses of action to take when this or that happens... of course, I have done two other 30 days fasts and several two week fasts, so I have had some experience enough with prolonged fasting to know, for the most part, what I need to do to keep going.
The first time I did a 30 day juice fast and even the second time I did one, I was still green around the edges... still feeling my way in the murk... but with each successive fast and with the notes and journals I kept of the previous fasts, I started to gain enough knowledge and experience so I could make fasting become interesting and even fun at times. Especially when I wake up feeling marvelous, or when the days goes by very productively or when I can get into a favorite dress after having lost so many pounds or when I've been able to go several days without smoking one single puff and almost not notice it... Those kind of cosmic gimmees and achievements make staying on a prolonged fast fun. They make all the planning worth the time and effort to do. Planning ahead of time makes a huge difference in how smoothly a prolonged juice fast can go. Thirty days on a juice fast are thirty days times three... 30 days seems three times as long on a fast than they do when we're abusing our bodies and happily chomping down on delicious slop. So it pays to map out my days and have several contingency plans in place.
I never plan trips during juice fasts. I always stay close to home. I do go out to restaurants sometimes, but then everyone knows I am fasting, so it's not big deal, except I don't usually do this in the beginning of a fast... If I do go out to a restaurant, it's long after I have stopped feeling hungry. And because I usually can't get out of it. A business dinner, a birthday dinner celebration, that sort of thing.
***
Raw vegetable and fruit juices contain certain natural medicines, vegetal hormones and antibiotics. For instance, string beans are said to contain insulin-like substance. Certain hormones needed by the pancreas to produce insulin are present in cucumber and onion juices. Fresh juices of tomatoes, garlic, onions, and radish contain antibiotic properties. This is one superb reason to use fresh juices in a fast as opposed to water or lemonade fasts.
Juice fasting fruits and vegetable juices may be divided into six main types. These are:
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Juices from acid fruits like orange, lemon, grapefruit, strawberry and pineapple.
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Juices from vegetable fruits, namely, tomato and cucumber.
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Juices from green leafy vegetables like cabbage, celery, lettuce, spinach, parsley and watercress.
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Juices from root vegetables like beetroot, carrot, onion, potato and radish. Generally speaking, fruit juices stir up toxins and acids in the body, thereby stimulating the eliminative processes. Vegetable juices, on the other hand, soothe the jaded nerves and work in a much milder manner. They carry away toxic matter in a gentle way.
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Juices from sweet fruits such as prunes and grapes.
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Juices from sub-acid fruits like apple, plum, pear, peach, apricot and cherry.
Juice fasting is also much safer and more comfortable than water fasting because it supports the body nutritionally while cleansing and probably even produces a better detoxification and quicker recovery time. Here I have listed various fruits and vegetables and their nutritional properties. Knowing the health benefits of fruits and vegetables allows us to tailor our juice fasts or raw foods diet according to our physical healing needs.
HEALTH BENEFITS of FRUITS and VEGETABLES
FRUITS
APPLES
The cleansing and blood-purifying qualities of apples are highly valued in natural medicine. Apples aid digestion and can remove impurities in the liver. They are a good source of vitamin C and fiber, if you eat the skin. Although low in calories, they contain fructose, a simple sugar that is released slowly to supply the body with energy and balance blood-sugar levels. People with skin problems and arthritis are said to benefit from eating apples regularly.
APRICOTS
Extremely rich in beta carotene, minerals, and vitamin A, apricots are a vauable source of fiber.
CHERRIES
Cherries stimulate and cleanse the system, removing toxins from the kidneys. They are a remedy for gout and arthritis. Cherries also contain iron, potassium, vitamins C and B, as well as beta carotene.
NECTARINES
When eaten raw, nectarines are especially rich in vitamin C. They aid the digestion, effectively reducing high blood pressure, and they cleanse the body.
PEACHES
Much of the vitamin C content of a peach lies in and just under its delicate skin, so eat the fruit unpeeled. Peaches are an excellent source of the antioxidant beta carotene, which is said to lower the risk of heart disease and some forms of cancer.
PEARS
Despite their high water content, pears contain useful amounts of vitamin C, fiber, and potassium. In natural medicine, they are used as a diuretic and laxative. Rich in pectin and soluble fiber, pears could also be valuable in lowering harmful cholesterol levels in the body. Eating pears regularly is said to result in a clear healthy, complection and glossy hair.
PLUMS
Plums relieve constipation and are thought to stimulate the nerves.
QUINCE
Quinces are rich in soluble fiber, and pectin. They also calm the stomach and ally nausea.
CITRUS FRUITS
Oranges, Grapefruits, Lemons, and Limes are a very good source of vitamin C. Keep in mind that oranges start to lose their vitamin C as soon as they are cut open.
PINEAPPLES
Pineapple contains an antibacterial enzyme called bromelain, which has anti-inflammatory properties and should help arthritis sufferers. It also aids digestion.
PAPAYA
Papaya contains an enzyme called papain, which aids the digestion, although levels of this enzyme diminish with ripening. Skin, hair, and nails all benefit from the generous amounts of vitamin C and beta carotene found in papaya. Iron, potassium, and calcium are also present.
MANGO
Rich in vitamin C and beta carotene, mangoes are also reputed to cleanse the blood.
BANANAS
Bananas are rich in dietary fiber, vitamins, and minerals, especially potassium, which is important for the functioning of cells, nerves, and muscles, and can relieve high blood pressure. Ripe bananas sooth the stomach and are believed to strengthen the stomach lining against acid and ulcers. Their high starch content makes them a good source of sustained energy, and they are also an effective laxative. Bananas are rich in the amino acid tryptophan, which is known to lift the spirits and aid sleep.
STRAWBERRIES
Strawberries are rich in B complex vitamins and vitamin C. They contain significant amounts of potassium, and have good skin-cleansing properties.
RASPBERRIES
Raspberries are a rich source of vitamin C. They are effective in treating menstrual cramps, as well as cleansing the body, and removing toxins. Raspberry leaf tea is often drunk in the last few weeks of pregnancy, as it prepares the uterus for labor.
BLUEBERRIES
Numerous studies show that eating blueberies regularly can improve night vision as well as protect against the onset of cataracts and glaucoma. Blueberries are also effective in treating urinary tract infections and can improve poor circulation.
BLACKBERRIES
Blackberries are high in fiber and contain a wealth of minerals, including magnesium, iron, and calcium. They are rich in vitamin C, and are one of the best low-fat sources of vitamin E. In natural medicine, blackberries are used to clean the blood and they have a tonic effect. They are also used to ease stomach complaints and to treat menstrual problems. Blackberries are particularly rich in bioflavonoids, which act like antioxidants, inhibiting the growth of cancer cells and protecting against cell damage by carcinogens.
GOOSEBERRIES
Rich in vitamin C, gooseberries also contain beta carotene, potassium, and fiber.
BLACK, RED, and WHITE CURRENTS
The nutritional value of currents has long been recognized. They are high in antioxidants, vitamins E and C, and carotenes. They also contain significant amounts of fiber, calcium, iron, and magnesium. In natural medicne, black currents are often used to settle stomach upsets.
GRAPES
Grapes contain iron, potassium, and fiber. They are powerful detoxifiers and can improve the condition of the skin, and treat grout, liver, and kidney disorders. Research has revealed that resveratrol, a natural substance produced by grapes, can help inhibit the formation of tumors and that purple grape juice may be even more effective than aspirin in reducing the risk of heart attack.
MELONS
When they are eaten on their own melons are easy to digest and pass quickly through the system. But when hey are consumed with other foods requiring a more complex digestive process, they may actually inhibit the absorption of nutrients.
FIGS
Figs are a well known laxative and an excellent source of calcium.
DATES
Dates are high in vitamin C and a good source of potassium and souluble fiber.
VEGETABLES
CARROTS
A single carrot will supply enough vitamin A for an intire day and is reputed to cut the risk of lung cancer by half, even amoung ex-smokers. Tis may be due to the high level of the antioxidant beta carotenen that carrots contain. Beta carotene may also reduce the risk of prostate cancer in men.
BEET
Beet has long been considered medicinally beneficial and is recommended as a general tonic. It can be used to help disorders of the blood, including anemia. It is an effective detoxifier, and, because of its huge fiber content, is reccommended to relieve constipation. Beet contains calcium, iron, and vitamins A and C, all at their highest levels when it is eaten raw. The greens are also potent.
CELERY ROOT
Like celery, celery root is a diuretic and contains electrolytes. It also contains vitamin C, calcium, iron, potassium, and fiber.
RUTABAGA
Rutabagas are part of the cruciferous vegetable family, and contain compounds that are believed to have antioxidant and cancer-fighting properties. They also contain vitamins A and C.
PARSNIP
Parsnips are effective detoxifiers and are believed to fight some cancers. The contain vitamins C and E, iron, folic acid, and potassium.
TURNIPS
This cruciferous vegetable is said to halt the onset of certain cancers, particularly rectal cancer. It is also a digestive and maitains bowel regularity. The green tops are rich in beta carotene and vitamin C.
POTATOES
Potatoes are high in complex carbohydrates and include both protein and fiber. They provide plenty of sustained energy, plus vitamins B and C, iron, and potassium.
JERUSALEM ARTICHOKES
These contain vitamin C and fiber.
RADISHES
Radishes are a renowned diuretic, and contain vitamin C
HORSERADISH
Horseradish is effective in clearing blocked sinuses.
BROCCOLI
Broccoli is a menber of the cruciferous family, which studies have shown to be particularly effective in fighting cancer of the lung, colon, and breast. Sulfur compounds, found in broccoli, stimulate the production of anit-cancer enzymes, which prevent the growth of tumors and inhibit the spread of existing tumors. Raw broccoli contains almost as much calcium as milk, and also provides plenty of B vitamins, vitamin C, iron, folate, zinc, and potassium.
CAULIFLOWER
This creamy-white cruciferous vegetable has many cancer-fighting qualities, particularly against cancer of the lung and colon. Cauliflower also contains vitamin C, folate, and potassium and is used in natural medicine as a blood purifier and laxative.
CABBAGE
Studies show that eating cabbage more than once a week can reduce the likihood of colon cancer in men by about 65%. Raw or juiced cabbage is particularly potent and has antiviral and antibacterial qualities as well. Cabbage is thought to speed up the metabolism of estrogen in women and this may provide protection agaisnt cancer of the breast and uterus. It is a valuable source of vitamin C and E, beta carotene, folate, potassium, thiamine, and fiber.
BRUSSELS SPROUTS
Brussels sprouts contain a significant amount of vitamin C, folate, iron, potassium, and some B vitamins. Because they are a cruciferous vegetable, sprouts can help prevent certains cancers.
SPINACH
Spinach is an superb source of cancer-fighting antioxidants. It contains four times the beta carotene than broccoli. It is rich in fiber, which can help to lower the harmful levels of LDL cholesterol in the body, reducing the risk of heart disease and stroke. It contains some iron. Spinach contains oxalic acid, which inhibits the absorption of iron and calcium in the body. However, eating spinach with a vitamin-C-rich food will increase absorption. Spinach also contains vitamins C and B6, calcium, potassium, folate, thiamine, and zinc. Nutritionally, it is most beneficial when eaten raw in a salad.
SWISS CHARD
Swiss chard is rich in vitamins and minerals, although, like spinach, it contains oxalic acid.
COLLARD GREENS
Collard greens are rich in vitamin C and beta carotene and contain indoles, one of the phytochemicals that are thought to protect the body against breast and ovarian cancer.
SUMMY SQUASH
Pattypan, Zucchini, Squash, Cucumber. Summer squash are effective diuretics and their potassium content means they are beneficial for those with high blood pressure. Summer squashes contain less beta carotene and because of their high water content, all squash are low in calories.
FENNEL
Fennel is a diuretic and also has a calming and toning effect on the stomach. It is low in calories and contains beta carotene and folate, which is know to reduce the risk of spina bifida in the unborn child. Fennel seeds are good for the digestion.
ASPARAGUS
Asparagus was used as a medicine long before it was eaten as a food. It is a rich source of vitamin C and also has diuretic and laxative properties. It contains the antioxidant glutathione, which has been found to prevent the formation of cataracts in the eyes.
BELGIAN ENDIVE
In natural medicine, belgian endive is sometimes used to treat gout and rheumatism. It is also a digestive and liver stimulant, and good for a spring tonic.
GLOBE ARTICHOKE
Globe artichokes are a good source of vitamins A and C, fiber, iron, calcium, and potassium. In natural medicine, they are used to treat high blood pressure.
FRUIT VEGETABLES
TOMATOES
Vine-rippened tomatoes are higher in vitamin C than those picked when still green. They are also a good source of vitamin E, beta carotene, magnesium, calcium, and phosphorus. Tomatoes contain the bioflavonoid tycopene, which is believed to prevent some forms of cancer by reducing the harmful effects of free radicals.
EGGPLANT
An excellent source of vitamin C, eggplant also contain moderate amounts of iron and potassium, calcium, and B vitamins. They also contain bioflavonoids, which help prevent strokes and reduce the risk of certain cancers.
CHILE PEPPERS
Chile peppers contain more vitamin C than an orange and are a good source of beta carotene, folate, potassium and vitamin E. They stimulate the release of endorphins, the body's "feel good" chemicals and are a powerful decongestant, helping to open sinuses and air passages. Chiles stimulate the body and improve circulation.
BELL PEPPERS
Bell peppers contain significant amounts of vitamin C, as well as beta carotene, some B complex vitamins, calcium, phosphorus, and iron.
GREEN BEANS and PEAS
Peas and beans are good sources of protein and fiber. They are rich in vitamin C, iron, thiamine, folate, phosphorus, and potassium.
CORN
Corn is a good carbohydrate food and is rich in vitamins A, B, and C, and fiber. It contains useful amounts of iron, magnesium, phosphorus, and potassium. Baby corn is highly folate, which is essential for maintaining the immune system.
ONIONS
Numerous studies highlight the healing powers of the onion. It is a rich source of quercetin, a potent antioxidant that has been linked to preventing stomach cancer. Eating half a raw onion is said to thin the blood, lower the LDL cholesterol, and raise beneficial HDL cholesterol by about 30% which can reduce the risk of heart disease and stroke. Onions are anitbacterial and antiviral, helping to stave off colds, relieve bronchial congestion, asthma, and hay fever. They are also good for people with arthritis, rheumatism, and gout.
GARLIC
Garlic tops the list as a potential cancer-perventative food. Although the antiviral, antibacterial, and antifungal qualities of garlic are most potent when eaten raw, cooking does not inhibit its anti-cancer, blood thinning, and decongestant capabilities. Garlic has also been found to lower blood cholesterol, reduce high blood pressure, boost the immune system, act as an anti-flammatory, lift mood, and have a calming effect. It should be eaten on a daily basis.
LEEKS
Leeks have the same active constituents as onions, but in smaller amounts. They also contain vitamins C and E, iron, folate, and potassium.
***
Well, my daughter was just in an accident. Some idiot had wood on the back of his truck and it was not secured properly, so the wood began to fly out of his truck. The cars behind him and in front of my daughter slammed on their brakes, which created a four car pile up. AAA is towing her trashed Ford Explorer to the autoshop. Needless to say, I am very concerned. If you all don't hear from me in a couple of days, you know why. I'm just hoping it won't come to that.
But my woes should not stop you all from having a terrific evening, which I hope you do. Just do me a favor, please tell your people how bright they make your life and how much you love them.
Talk soon...
~ Dazzle
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