Date:   1/16/2010 7:49:31 PM ( 14 y ago)
Hits:   1,686
URL:   https://www.curezone.org/forums/fm.asp?i=1556031

Here's what I've learned about juice and how to make your ratios. We need to make each cup of juice relative to what that vegetable matter would look like in a wok or skillet. When I make a big bunch of kale, chop it up, throw garlic in the wok - the portion I take for myself at the end, effectively, equates to 2 leaves of kale - period. Chard? 1, maybe 2 leaves. That's what I put in each cup of juice now. Any more and my stomach is totally beside itself. It's too much density, too quickly.

My ratios are looking like this:

1 part water veggie or fruit: 2 stalks Celery or bok choy (high in iron & A), or cucumber.

1 part more dense veggie or fruit: carrot, red bell pepper, raw spinach, etc

1 part SERIOUSLY mineral dense food: 2 leaves chard or kale (any kind of kale)

1 part more sugary fruit: for me this has been apple. I add 1-2 apples to almost every cup of juice.

This is making about 30 ounces of juice.

When the juice is too dense and it doesn't have a watery carrier fruit/veggie, it's too much for my stomach to digest. I read through the couple of juicer manuals I have and realized that the commonalities in recipes were they all had carrier foods - meaning - more volume, more proper water but still, nutrient retaining foods. Make sense?

If we put a whole bunch of kale in our stomachs at once, you couldn't really digest it.

Remember: food combining says (and I believe it to be so based on my body response) that citrus should be taken by itself. I never add citrus to another juice concoction.

Check out http://www.nutritiondata.com
for an education on whatever minerals you want to focus on and figure what foods are richest in those ingredients!


 

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