With juice bars and “elixir cafés” springing up in cities throughout North America, it’s tempting to think that juicing is a new trend. But it’s really just the latest manifestation of a centuries-old health practice. And in this new age of genetically modified, over- refined, chemical-laden nonfood, this “rediscovery” of juicing has never been more welcome.
Research consistently shows that people who consume the greatest quantity of fruits and vegetables are about half as likely to develop cancer as those who eat little or no fresh fruits and vegetables. So it’s not surprising that the United States Cancer Institute recommends eating five servings of fresh vegetables and three servings of fresh fruits each day. In fact, the phytochemicals in fruits and vegetables hold the keys to preventing many other illnesses, such as heart disease, as well as debilitating conditions such as asthma, arthritis, and allergies.
Still, even the most disciplined person can find it difficult to eat all those fruits and vegetables every day. So why not drink them? Raw fresh juices, blended drinks, and homemade frozen treats are an easy and tasty way to ensure that adults and children get their “daily eight.”
Parsley packs a whopping amount of vitamin C and is one of the few herbs commonly available fresh throughout the year. Use curly parsley rather than flat-leafed Italian parsley.
- 1 grapefruit, peeled and quartered
- 2 oranges, peeled and quartered
- 3 kiwis, peeled and halved
- 6 sprigs parsley, washed
- Using a juicer, process the grapefruit, oranges, kiwi, and parsley.
- Pour into two small glasses and whisk before drinking.
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