Green Juicing Diet by John Chatham

Author:John Chatham
Language: eng
Format: epub, pdf
Publisher: Rockridge University Press
Published: 2012-11-18T16:00:00+00:00

Did You Know? Because of its mild, familiar flavor, celery — along with cucumber — works as a great base for just about any juice.

Chard

• Color: Dark green

• Yield: 1 pound = 1 cup juice

• Flavor Profile: Grassy and mildly sweet

• Health Benefits: The leaves of chard are packed with phytonutrients, calcium, vitamins A, B complex, C, and K, iron, manganese, sodium, potassium, and copper. It’s great for protecting you from anemia, osteoporosis, heart disease, cardiovascular disease, prostate and colon cancers, arthritis, cognitive decline, Alzheimer’s disease, and high cholesterol. In addition, it gives your immune system a real boost. These are just a few of the multitude of benefits you obtain from adding chard to your juice.

Collard, Dandelion, Mustard, and Turnip Greens

• Color: Deep green

• Yield: 1 pound = 1 cup juice

• Flavor Profile: Grassy and earthy

• Health Benefits: These greens are packed with calcium, vitamins A and K, and omega-3 fatty acids, and contain lesser amounts of practically every vitamin and mineral. The large array of antioxidants serve to protect you from the signs of aging, cancer, heart disease, and other diseases caused by the inflammatory effects of free radicals. Greens also help keep your blood pressure normal, and the high amounts of calcium and vitamin K promote bone health, protecting you from osteoporosis and arthritis.

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