I began to eat as a “vegan” which meant I avoided all meat, fish, cheese and milk products. I also began to “juice.” Every day I drink a 4 oz glass of vegetable juice 4-8 times a day. My particular blend is spinach, kale, chard, celery and parsley. I also drink 2 oz or so of carrot juice as well.

First I will tell you WHY I do this, then I will give you more details in HOW I do this.

When we drink fresh juices they have the ability to give us enzymes. Enzymes act as catalysts the chemical reactions that take place throughout our bodies. They are essential for our digestion and absorption of food, for its conversion into body tissue, and for the production of energy at the cellular level. We need enzymes for most of the metabolic activities that take place in our bodies.

Fresh juices are a tremendous source of enzymes but the "freshness" of juice is an important element since enzymes are destroyed by heat. Whenever we eat cook our food: whatever the food, meats, vegetables or fruits, if it is cooked at temperatures above 114 degrees, the enzymes have been destroyed. Raw, fresh juice has live enzymes!

Fruit and vegetable juices are a good sources of the traditional nutrients as well. Citrus fruits (grapefruit, oranges, etc.) gives us vitamin C. Carrot juice has large amounts of beta carotene (vitamin A). Many of the green juices are a source of vitamin E. Whenever we drink fresh fruit juice we get essential minerals like copper, iodine, iron, ,magnesium, potassium and sodium, which are easily assimilated during digestion.

When we drink the juice without the fiber—when we don't eat the whole fruit or vegetable—then we get a much larger quantity of the nutrients. If I eat a raw carrot, I only assimilate about 1% of the available beta carotene because many of the nutrients are trapped in the fiber, If I remove the fiber, through juicing then almost 100% of the beta carotene can be assimilated. Juicing helps me to absorb all the nutrients, in a sense I don't need to digest the juice; it is just absorbed.

My freshly juiced vegetable drink for my cancer is a combination of  spinach, celery, kale, parsley and chard. This drink gives my body an instant boost of nutrients, enzymes, vitamins and minerals in a form that my body can easily absorb and digest. Raw and it takes hours to digest while the nutrients from my juice is in my bloodstream within 30 minutes. Such a drink gives me nutrition, energy and, more importantly, boosts my immune system.

 Most prepackaged juices are pasteurised (the enzymes are dead) and most have sugar, sweeteners and other chemicals in them.

More on health

Juice made from the “green vegetables” contain chlorophyll which can both prevent and remove cancer cells. It helps detoxify the liver, purifies and rebuilds our blood cells, even removes mold and parasites from the body. Fresh vegetable juices are massively beneficial to the body’s efforts to cleanse its cellular environment.  cellular cleansing. cleansing the system of toxins health should start at a cellular level by oxygenating.

Raw, fresh vegetable juices are extremely alkaline. Cancer cells grow in an acid environment so it is important to keep the body from becoming over-acidic. Over acidification is a common condition in almost all conditions of ill health!

Vegetable juices are rich in natural medicines, beneficial hormones and antibiotics. For example, cucumber & onion juices have certain hormones needed by the pancreas to produce insulin. Freshly juiced garlic, onions, radish & tomatoes contain many beneficial antibiotic substances.

Organic minerals such as calcium, potassium & silicon are contained within fresh vegetable juice. These minerals help restore the biochemical & mineral balance in the tissues & cells, which helps to prevent the premature aging of cells.

A book I strongly suggest you order is Fresh Vegetable and Fruit Juices by N W Walker D. SC.