Adrenal Fatigue Vegetable Juicing
Benefits of juicing
- Easier to digest and absorb.
- Enzymes, vitamins, minerals and photochemical remain intact and active and in much larger quantities than if the piece of vegetable is eaten whole.
- Flush out acid wastes and detoxify the liver to improve clearance of by-products.
- Restore and rebuild the body
- Improve the immune system.
- Rich in chlorophyll
- Cleansing, rejuvenating and energizing
- DO NOT START JUICING ON YOUR OWN WITHOUT CONSULTING WITH YOUR COACH.
Buying and Preparation Tips for Vegetable Juicing
- Don't buy more than a week's worth of fresh fruits and vegetable, for they may spoil before you use them.
- Get organic produce.
- Thoroughly wash produce before juicing. Use a vegetable brush to remove any residue and waxes. (You may also want to use vegetable washes that are found in health food stores.). Let the produce sit in a tub of clean water filled with activated charcoals for 20 minutes. Store the cleaned vegetables in containers to keep the freshness.
- When using potatoes for juicing, avoid those with a green tint. The green coloring is caused by a chemical called solanine. It can cause diarrhea, vomiting, and abdominal pain. Also, remove any sprouts or eyes on them.
- Stems and leaves of most vegetables can be left intact when juicing, except for carrot and rhubarb greens must be removed.
- To make leafy green vegetable juices (spinach, lettuce, greens, etc.) more palatable mix them with a ½ carrot or 1 slice apple or ¼ beet root.
- As a general rule, don't mix vegetables and fruits together when juicing.
- Strong-tasting vegetables such as broccoli, onions and rutabaga, should be used sparingly.
- Garlic is a wonderful, immune-building addition to your juices. Before juicing your garlic, it must be immersed in vinegar for one minute, to destroy any bacteria and mold on the surface
- Those who has Estrogen Dominance and thyroid issues, avoid the cruciferous vegetables.
- Stop the juicing if you feel more tired or wired, and report to your coach.
When choosing a juicer, it is better to use a slow juicer (such as the Omega Vert VRT350), than a centrifuge juicer. A slow juicer gives you more juice and preserves the nutrients in a cool state without overheating and destroying nutrients as often occurs with regular centrifuge juicers. However, if you already have a centrifuge juicer, it is okay to start with.
- Begin with 2 ounces every other day.
- If the body can tolerate, then increase the frequency to daily.
- After one week of daily intake of 2 ounces vegetable juice, increase to 3oz.
- Increase one ounce per week until you reach 8 ounces daily.
Good Vegetables for Juicing
Base Vegetables for Juicing - 1 celery stalk, ¼ carrot, 4 lettuce leaves
Add 2 of the following for variety
- alfalfa sprouts
- beet green
- dandelion greens
- lettuce (romaine, red leaf, green leaves, etc.)
- barley green
- sweet potato, potatoes
- bitter melon / bitter gourd
- summer squash
- bok choy
- mustard greens
- cabbage (red, green, napa, etc.)
- collard greens
- turnip root and greens
- radish, daikon
- broccoli, cauliflower
- Brussels' sprout
Preparation Tips for Fruit Juicing
- It is more important to concentrate on doing vegetable juicing, and the fruit juicing is only supplemental if you don't have any hypoglycemia problems.
- Wash and prepare the fruits as the vegetables.
- Fruit Juicing should be done in a blender and so you get the benefit of the fibers also.
- Remove the skin before juicing apricots, grapefruits, kiwis, oranges, papaya, peaches, and pineapples.
- As a rule, leave small seeds in the fruits, except apple seeds, which contain cyanides. Remove all pits of apples before juicing. It is best not to use fruit for juicing because of the sugar content in fruits.
- Always add a serving of whey protein and a few soaked raw nuts (don't need to soak cashew or macadamia nuts) to fruit juice.
- Add 1-2 cups of water to dilute the thickness of the fruit juice so you can drink it.
- Rotate the fruits used daily - always have 1 berry, and 2 other fruits.
- Best time to have the fruit juice is around 3-4pm when your blood sugar is the lowest.
One of the six primary responses as part of the NeuroEndoMetabolic (NEM) stress response model, is the liver’s role in metabolic function. One of its main functions being the eradication of toxins and foreign chemicals in the body. Having recipes that contain vital ingredients assist the liver in the detoxification process, may be of importance in assisting the body’s response to chronic stress. As a result of encumbering stress, one of the symptoms in which the body reacts negatively, is the presence of fatigue. The essential nutrients and vitamins coming from such ingredients in these vegetables, ensure that the body’s NEM response doesn’t become overloaded.