Juicing success stories
Replies
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I've been juicing 2 liters of vegetables every day for more than 8 years and it is hands down the most concentrated form of health and vitality money can buy.
Things you will notice: your hair will grow thicker and faster and people will comment about your glowing complexion and a nice slim body. You will have heaps of energy compared to those who choose not to juice and you will have a positive mindset. You will get the best version of you from juicing.
Initially you may suffer from a few headaches, diarrhea as you eliminate accumulated waste in your body and even the odd skin breakout however over the coming months you will absolutely on top of the world.
Haters always have one thing in common - they've never achieved anything. They haven't had the dedication to ride it out and if they had juiced then they would know that the fiber argument is a complete waste of time because you have such regular bowel movement as a result of juicing it's not even funny. Besides what type of fiber are they talking about: soluble or insoluble?
So why juice?
You are what you absorb, not what you eat. You don't absorb everything you eat but through juice you can have the nutrients into the blood within 30 minutes.
You can't eat the volume of vegetables that you can juice.
Volume and variety remember those things when juicing. Stick only with vegetables: chicory, endives, lettuce (cos, romaine, iceberg, radicchio etc), collard greens, Chinese vegetables, celery, cilantro, basil (all sorts of herbs you can get your hands on), beetroot, turnips, swedes (rutabaga), parsnips to name a few.
Having too many carrots may cause your skin to breakout.
Don't do fruits as vegetables have higher mineral and vitamin content.
Go organic over conventional.
Consider it an investment - the best on you will ever make!
I think you severely underestimate my desire and ability to eat vegetables.
Also, I think I've maybe achieved a couple or three things in the past 63 years. I admit none of them included dedicating my life to juicing. My loss, I guess. 13 -
Haters always have one thing in common - they've never achieved anything.
Yes, juicing is the key to all achievement. No one has ever achieved anything except for people who juice.
It is by juice alone that I set myself in motion
It is by the squeeze of kale that metabolism gathers speed.
The juicer acquires clogs
The clogs become a warning
It is by juice alone that I set myself in motion.
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Haters always have one thing in common - they've never achieved anything. They haven't had the dedication to ride it out and if they had juiced then they would know that the fiber argument is a complete waste of time because you have such regular bowel movement as a result of juicing it's not even funny. Besides what type of fiber are they talking about: soluble or insoluble?
some people call anyone who disagrees with them or doesnt do same as them as haters
I have neither dedication nor motivation nor desire to ride it out - when 'it' is juicing. Good luck to those who do like using juicers to make their own fruit/veg juice ( as PART of a sensible balanced overall diet) - but I am not one of them.
Fortunately i seem to get enough fibre in my ordinary non-juicing diet and have no need of anything to improve bowel movements.
and though I have not acheived juicing success - or even juicing failure since I have never attempted it - I am happy with my other non juicing acheivements in life.
Would hate to think whether I have acheived in life depends on my juicing success.
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Same.
Take high volume, high fiber, low calorie foods and make them low volume and low fiber so you can easily overconsume. Sounds perfectly logical for weightloss to me.
Also parsnip juice??? Get away from me.
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as if this thread has been resurrected.... :noway: :laugh:2
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Same.
Take high volume, high fiber, low calorie foods and make them low volume and low fiber so you can easily overconsume. Sounds perfectly logical for weightloss to me.
Also parsnip juice??? Get away from me.
I like parsnips. But the thought of parsnip juice... 2 -
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I like big amounts of vegetables I cannot lie
All you other veggie eaters cannot deny
That when plate sits there with broccoli, tomatoes,
Zucchini, squash, brussels, kale, and potatoes.
You get excited, you want to pull up to the table
And eat as much as you're able.
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There were a number of questions to my post so I thought I’d type a quick response.
I’m up at 4.30am and juicing by 4.40am.
I will have a liter of juice which consists of a variety of vegetables: fennel, chicory, celery, cabbage (red or green), water spinach, beetroot, turnip and suede. (Variety is the aim)
Drink the juice, listen to a podcast(s) (I like to listen to them at 2 or 2.5x) make my breakfast and pack it into a lunch box and get to work by 6am
Breakfast consists of organic brown rice (sometimes I’ve added oyster, enokitake and shitake mushrooms), some freshly cut herbs, tinned sardines and tuna both with no added salt.
I will eat this meal around 8.15am and will not eat anything again until dinner as I eat a large amount of food.
I work through ‘lunch’ and leave work at 6.30pm and head to the gym. I’ll do some sprints and a gym session and wrap it up in an hour.
Home 8.15pm, juice again and clean my juicer whilst listening to more podcasts or chatting with friends on phone. Juicer cleaned by hand with steel wool and detergent in 9 minutes.
Dinner will consist of steamed potatoes (I buy about 6 different types), pumpkin and some organic meat which gets delivered to me in bulk from a butcher.
I’ll put on the brown rice in the Japanese rice cooker that I got if need be and that will cook my rice overnight so I’m good to go in the morning.
Can’t you eat all of those vegetables?
I’m not too sure how many vegetables you eat a week but over the course of a week I go through approximately 32 beetroot, 12, turnips, 20 parsnips, 25 tomatoes, 12 celery, 4 water spinach, 6 chicory, 2 fennel, 2 endive, 12 swedes, 8 bunches of broccoli, two cabbages and 2 kale
Other veggies will float in and out depending on availability and there are also fresh herbs that I will consume.
I don’t have the desire to eat that many vegetables but I am very interested in extracting their phytochemicals, enzymes, minerals and vitamins.
Why consume so much?
Longitudinal studies show on average a 20% decline in minerals and vitamins in our fruits and vegetables.
You can read some of that research below
A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.
“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.” There have likely been declines in other nutrients, too, he said, such as magnesium, zinc and vitamins B-6 and E, but they were not studied in 1950 and more research is needed to find out how much less we are getting of these key vitamins and minerals.
The Organic Consumers Association cites several other studies with similar findings: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal,found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one.
What can be done? The key to healthier produce is healthier soil. Alternating fields between growing seasons to give land time to restore would be one important step. Also, foregoing pesticides and fertilizers in favor of organic growing methods is good for the soil, the produce and its consumers. Those who want to get the most nutritious fruits and vegetables should buy regularly from local organic farmers.
UT’s Davis warns that just because fruits and vegetables aren’t as healthy as they used to be doesn’t mean we should avoid them. “Vegetables are extraordinarily rich in nutrients and beneficial phytochemicals,” he reported. “They are still there, and vegetables and fruits are our best sources for these.”
Consequently, you need to be consuming more and more vegetables just to be hitting recommended (and I use that word loosely) levels of your daily vitamin intake.
People will remark that their health is ‘just fine’ and they don’t need to juice or eat vegetables in the quantities that I do and they may be right. You are the best judge of your own health, but you should be armed with knowledge. A basic understanding of food chemistry, soil science and epigenetics may change your views.
You may not need to juice as much as I do but high end performance is never achieved by following the advice “all things in moderation.” Champion players, entrepreneurs, CEOs, researchers all go far, far beyond in their endeavors compared to the lay person. It’s up to you how far you want to take your health.
The original question on this post questioned weight loss and juicing and the fact is that you don’t have to juice to lose weight. When you say “I want to lose some fat” do you know where that fat goes? It doesn’t get burned up as many think nor does it get turned into energy. For more you can watch
https://www.youtube.com/watch?v=vuIlsN32WaE
What juicing gives you is a glowing complexion, it changes the colour of your eyes (
https://www.youtube.com/watch?v=pSPU4fCfyzc) , gives you HEAPS of energy, a robust immune system, thick lustrous hair, strong nails (which you almost need to dip in hot water to cut because of their strength) and most importantly and even keeled disposition. You recover from injuries a lot faster and don’t pick up as many of the niggles, aches and pains that a lot of people seem to be shackled with.
If you think the taste of juice sucks wait till you get a taste of your next medical bill. 😊 Jokes aside, the worse that vegetable juice tastes for you, the worse your health is. If you open your fridge and your cupboard, ‘how many of your foods come wrapped in a package?’
Is there a Coca-Cola river? Nope. Is there an Oreo tree? Nope. Is there a hamburger vine? Nope. Is there a mac & cheese tree? Nope. A life time of eating processed foods not only scrambles your taste buds but can screw with your genes. (Search for an interview with Professor Sharon Ricardo by Craig Harper on your favourite podcast app)
Of course you’re going to think that consuming a glass of fresh vegetable juice will taste disgusting because your body has become accustomed to a saccharine diet that plagues western diets. However, you may have a legitimate allergy or some foods may actually make you nauseous so do avoid those.
In closing, when you eat a food ask yourself “Could I find this food in nature?” If you can’t then you don’t need it. Some marketer sold you the idea that you do.
We don’t know all the benefits that vegetables give us but we do know that variety is the key and consuming them in their raw state is best for you. We can debate the quantities.
For more
http://www.health-science-spirit.com/contents.html
https://bmjopen.bmj.com/content/7/3/e014201
https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss/
https://www.youtube.com/watch?v=SScc5JGPxfU
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Wow, not enough woos in the world for that iridology video. Diet does not remove pigment which is laid down by genetics, and if it did, that would be a very bad and scary thing.10
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That has got to be the biggest bunch of hooey I have read in my 56 years of life; bar none.11
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I’m up at 4.30am and juicing by 4.40am.
I'm usually up at 4:30. Sometimes I think it's because I'm a morning person, and sometimes because I have sleep issues. I run before I eat on most days.I will have a liter of juice which consists of a variety of vegetables: fennel, chicory, celery, cabbage (red or green), water spinach, beetroot, turnip and suede. (Variety is the aim)
I usually have eggs with vegetables, varied, almost always with some kind of leafy green, usually at least 3 different kinds. Sometimes I have fruit or avocado (fruit, but feels different) too. This morning I wasn't in a breakfast mood so had a big salad (broccoli, califlower, arugula, fennel) with leftover steak on it, plus some pineapple (weirdly all my meals today were some variety of salad with protein -- spinach salad with green beans, avocado, and radish (and other things I am forgetting) with crab for lunch (was taken out to lunch for work), dinner leftover cabbage salad with oranges and various other veg plus cashews, and salmon. Heavy meat day for me, unusual.
I often eat (whole, not juiced) fennel, celery, all kinds of cabbage, spinach (don't know what water spinach is), beets, turnip. Suede to me is a material. Do you mean swede, which would be rutabaga here? If so it's an occasional thing for me, but don't want it juiced. (Same with the rest, really, although beets and spinach and fennel are veg I've used in smoothies.) Also tons of other veg not mentioned (far more cruciferous veg, far more leafy greens, rest depending on the season although I love broccoli, cauliflower, zucchini, brussels, onions, leeks, tomatoes, I could go on, all year round.Drink the juice, listen to a podcast(s) (I like to listen to them at 2 or 2.5x) make my breakfast and pack it into a lunch box and get to work by 6am
Wow, podcast at 2x seems unpleasant, my app doesn't do 2.5x. But then I listen for fun, usually when running.Breakfast consists of organic brown rice (sometimes I’ve added oyster, enokitake and shitake mushrooms), some freshly cut herbs, tinned sardines and tuna both with no added salt.
So limited veg in your actual meal? Is this why you feel a need to juice? I do find that most huge juicing proponents don't really like veg or have trouble eating many of them. Too bad, as I think whole foods are ideal.I will eat this meal around 8.15am and will not eat anything again until dinner as I eat a large amount of food.
I enjoy lunch. Usually have a huge salad if not taken out to lunch, or leftovers from dinner. Many of the veg you mention are often on it (many may be cooked).I work through ‘lunch’ and leave work at 6.30pm and head to the gym. I’ll do some sprints and a gym session and wrap it up in an hour.
Nice to be able to leave at 6:30, but that's why I workout in the morning (and it's partly procrastination I admit).Home 8.15pm, juice again and clean my juicer whilst listening to more podcasts or chatting with friends on phone. Juicer cleaned by hand with steel wool and detergent in 9 minutes.
Seems annoying, lots of other things one could do.Dinner will consist of steamed potatoes (I buy about 6 different types), pumpkin and some organic meat which gets delivered to me in bulk from a butcher.
So again limited veg, hmm.I’ll put on the brown rice in the Japanese rice cooker that I got if need be and that will cook my rice overnight so I’m good to go in the morning.
Can’t you eat all of those vegetables?
I’m not too sure how many vegetables you eat a week but over the course of a week I go through approximately 32 beetroot, 12, turnips, 20 parsnips, 25 tomatoes, 12 celery, 4 water spinach, 6 chicory, 2 fennel, 2 endive, 12 swedes, 8 bunches of broccoli, two cabbages and 2 kale
That's a pretty limited selection of veg and you are tossing some of the benefits of them by eating them only juiced.
Hard to calculate servings when they are juiced, but one fennel is about a serving, 2 endives is not that big a serving, cabbage vary in size, 8 bunches of broccoli -- what's a bunch?, 2 kale -- what's a kale, so on.
Bigger issue, I know from experience that it's super easy to eat 10-18 servings of veg (serving being about 80 g, and not counting potatoes as a veg and only one serving of beans or peas -- Ann and I did this for a challenge for a while and reported back). Obviously if you juice them they are a much, much tinier amount -- your amount seems pretty small, frankly.
In any case, is there some information that more than this 10-18 is needed, especially if it's from a pretty limited source and includes only the juice? Please share.
I consume herbs with cooking, naturally, like most people interested in cooking.Longitudinal studies show on average a 20% decline in minerals and vitamins in our fruits and vegetables.
I'm skeptical about this, especially given the huge variety of farmland, that we've bred veg and fruit to be more nutritious and easier to access the nutrients over time (thinking back a long way, not til 1950), and that if you really care about nutrients you'd go after more variety.
Plus, eliminating large portions of the veg and apparently not eating many whole at all seems contrary to the goal of maximizing nutrients.
Re recommended targets, I've been logging at Cron for a while and have no issues. Variety helps, as does including some fruit.
{quote]...gives you HEAPS of energy, a robust immune system, thick lustrous hair, strong nails (which you almost need to dip in hot water to cut because of their strength) and most importantly and even keeled disposition. You recover from injuries a lot faster and don’t pick up as many of the niggles, aches and pains that a lot of people seem to be shackled with.[/quote]
You know this is exactly what the keto people claim, and the paleo, and the carnivore, and the vegans, right? (Some of should be in front of all those.)If you think the taste of juice sucks wait till you get a taste of your next medical bill.
I don't think juice tastes bad. I think it's unwise to eat so much outside of its natural state, without the fiber, and I strongly believe that most proponents of juicing can't deal with actually eating veg and you've supported that theory. I'm sorry for you if that's true.
It's so very silly that you think that not liking juicing = eating an unhealthy diet. It shows how much you can't visualize eating veg in a normal whole food diet. Hmm.
And eye pigment, really? That's genetic. I was born with green eyes, have always had green eyes. The idea that that could change due to anything other than colored contacts it, well, weird, man, you should question yourself.16 -
Lemur covered everything well, but just an aside... eyes can change color with aging.
This trait is genetic, and happens in about 10-15% of Caucasians. I was born with brown eyes, and they lightened to hazel at puberty. It happened to my daughter too. Hers were deep brown, and now they're more golden brown.
It's definitely not from juicing, though.4 -
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GottaBurnEmAll wrote: »Lemur covered everything well, but just an aside... eyes can change color with aging.
This trait is genetic, and happens in about 10-15% of Caucasians. I was born with brown eyes, and they lightened to hazel at puberty. It happened to my daughter too. Hers were deep brown, and now they're more golden brown.
It's definitely not from juicing, though.
Interesting! I learned something.1 -
It's not a good idea. I did the Reboot and each time I lost weight ( I don't know how much since I didn't weigh myself) but then would regain it and then some. I had intended to eat less meat after the last time I did it, and eat veggies and juice but I got the flu and could not sustain it. For most people these juice fasts are very low calorie and not sustainable. I definitely think fresh juice is beneficial for some people but in addition, not as meal replacement. I have a slow juicer and I aim for one vegetable juice per day and will juice (in addition) if I get sick.Knock on wood I haven't had to do that in 2 years!1
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GottaBurnEmAll wrote: »I like big amounts of vegetables I cannot lie
All you other veggie eaters cannot deny
That when plate sits there with broccoli, tomatoes,
Zucchini, squash, brussels, kale, and potatoes.
You get excited, you want to pull up to the table
And eat as much as you're able.
Thank you so much for this hilarious rendition of this popular hit song!
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