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Carrot
Juice
What's
in it for me?
One
carrot 7 1/2 inches long and about 1 inch in diameter, yields
the following nutrients:
- 27
mg. calcium
- 26
mg. phosphorus
- 0.5
mg. iron
-
34
mg. sodium
- 246mg.
Potassium
- 7,930
I.U. Vitamin A
- Trace
amounts of vitamin B-complex
- 6
mg. vitamin C
Another
nutritional analysis, performed by Lancaster Laboratories,
listed these additional nutrients per 10 oz. of carrot juice:
- 25
mg. magnesium
- 0.6
ppm chromium, and a sugar content of about 4% by weight.
The
use of carrots and especially carrot juice as a therapeutic
agent is an ancient practice. As long as a 150 years ago,
books published in Germany speak highly of the healing properties
of this vegetable in treating disease. English publications
refer to the strong antiseptic qualities of carrots and a
good many years ago the great professor Metchnikoff made the
discovery that the stool of rabbits fed on carrots lost its
odor and had become free of putrefactive germs.
Complexion
Problems: These problems are mainly due to an overly acid
condition of the blood, caused by poor diet and lifestyle
habits. The potassium in the carrots helps to neutralize the
excess acid and the vitamin A assists the liver in removing
toxins from the body.
Heavy
Metal Accumulations: The cookware we use for food preparation,
the water we drink, the air we breath, and the pesticide-sprayed
leafy greens we eat, can lead to an exposure to heavy metals.
According to the American Journal of Clinical Nutrition,
October 1985, carrot juice can pull these heavy metals
from fatty tissue where they reside, bind them up, and discharge
them from the system.
On
the HSU Internal Cleansing Program we recommend that you consume
your carrots in liquid from as juice. The major reason is
that the body will quickly absorb all of the nutrients provided
and does not have to go through the process of digesting the
food as is the case when you eat carrots raw.
- As
mentioned in Heinerman's Encyclopedia of Healing Juices.
-
H.E. Kirschner in Live Food Juices
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