The term “superfood” is often misused and overused by individuals in the industry of selling the item they title a superfood.
Yes, the compounds in many superfoods can be scientifically verified critical to our health. Some of these compounds are phytochemicals, flavonoids, antioxidants, and many others that serve enormous value to our existence. But these compounds do not trump or replace the actual nutrients we need and seek when we eat! (These nutrients are carbohydrates, protein, fat, vitamins and minerals).
I separate the nutrients and the secondary compounds into different categories. But also realize that natural, unprocessed, plant-based foods that are nutrient rich usually contain these other compounds in high amounts.
Superfoods devoid of calories cannot support life. They are likened to “accessory foods” by me, not superfoods.
Raw cacao, maca, and goji berries are often the most highly praised “superfoods”. To be clear, these are all plant foods with fabulous compounds. However, you can not live on these alone. So why are they called superfoods and not sub foods? Why aren’t avocados and coconuts classified as superfoods? Because the term is “hokey” and contrived. That’s why. U.N. Peacekeepers are not going to start dropping goji berries or cacao nibs onto battlefields or war-torn third-world countries to feed masses of malnourished populations. Raw fresh coconuts, avocados, peaches, cherries, carrots, apples, pears, kale, and so on are superfoods to me. Maca, Cacao, and Goji are sub-superfoods. This is my new terminology.
I am writing this to help break through the confusion with food. Even the health industry confuses people. So, let’s make it clear that a food that provides little calories does not provide energy. Maca and cacao create stimulation, not energy. There’s a vast difference. The stimulation is not necessarily a terrible thing for some people. But, if you hate speeding up your chemistry you won’t enjoy raw cacao. It won’t feel so super. Speeding up your metabolic functions is not necessarily a health beneficial idea. There is reliable data that indicates that stimulation of any kind will cause an equal and opposite reaction, which is the “crash” from stimulation. You’ll need more stimulation to bring yourself back up. Eventually you’re causing a burden to the body. So, the cleaner you become, the more cautious you have to be of how much of any stimulating “superfood” you consume. I use cacao, coffee beans, goji, maca, cayenne, and others. I still feel the need for stimulation in my diet.
I am writing this essay to keep food educators and retailers transparent. Superfoods are nothing. But they are actually something too. They’re just NOT going to deliver people good health after years of poor dietary and lifestyle habits. Changing the pattern of eating and lifestyle problems will. There are no magic pills that erase mistakes. The key to health is to eliminate the mistakes. The leading mistake is the consumption of processed foods.
Usually when people buy superfood powders on late night TV they also make smoothies with them and consume the smoothies in place of really bad meals. Therefore, it’s the replacement of bad meals with the innocuous smoothie that allows the body to make progress, not the superfood. In my opinion.
I believe in using superfoods. I use them in my smoothies, but I extend the list of superfoods to foods like kale, spinach, broccoli, chard, dandelion, lemons, all citrus, avocados, coconuts, mango, blueberries, all the berries, all the stone fruits like peaches, and the list goes on.
If you want to be completely literal, processed food in its simplest form begins with food that you are chewing in your mouth. You are processing it, technically: masticating it and changing it from one form to another.
The juice machine processes produce.
But these processes scientifically did not alter the food in a way that transforms it into something toxic or incompatible to human chemistry.
When you chew nuts you’re actually processing them into a pulverized matter that can be swallowed, for if you did not, you would choke on the nuts.
In the case of blending produce or juicing it, it is minimal processing, so the result is not adulterating it or toxifying it.
The next form of processing food (in which the food becomes adulterated) is when food is cooked — specifically, overcooked.
Manipulating temperature literally is alchemy. You can change things in a way that alters them completely and the issue is creating something that is not compatible with human chemistry. Anything that is not compatible with your chemistry essentially is a toxin your body has to work hard to remove.
There are different ways to create toxic food. One way is to cook something at an extraordinarily high temperature for a very long period of time and reduce it down to its basic elemental form where the compounds become concentrated and more difficult for the body to break down. Such is the case with refined sugar: processed and heated sugar.
Salt is a similar compound. When natural (from the sea or from the salt mine), it is a mineral that is vital to human chemistry. When heated, chemistry changes and it becomes adulterated.
Fats, for example, can be extracted from a variety of plants and concentrated, or elements can be added to them that are completely bio-incompatible.
The next level of processed food (or food that had additives to them) what foods that have been stripped from their original easily digested form into something that is more complicated to digest or two simple to digest gets complicated.
When you take wheat and you make it into pasta, you are processing the wheat into something that is very incompatible with human chemistry.
Packaged foods that have an unlimited shelf life are generally filled with things that add to the illusion of freshness: holding in moisture, creating unusual colors, or binding compounds together that would normally not bind.
It is obvious that things like gummy bears and sour worms and Oreo cookies and breakfast cereals are all highly synthetic foods with scientific lab engineered chemicals that are often found nowhere in the natural kingdom.
From this you can begin to compile a list of processed foods, which is virtually everything in our culture. The degree to which something is processed varies from non-toxic to highly toxic. I would say highly toxic foods are fried cheap meats that are fried in soybean or vegetable oils and all of the high-sugar, limitless shelf-life candies, cakes, and pastries. That’s a game of Russian roulette you play by eating them.
MILFs all over the world are asking the right questions about what to feed our children. the answer is simple when first we ask what not to feed them!
eliminate processed foods and make sure that children eat plenty of fruit and all spectrums of colors of vegetables. children need calories more so than focusing on protein.
juice press moms want what is best for our kids. children’s nutrition is simple to understand but not always easy to follow. the key is to leave out all processed foods, eliminate all dairy products, and rely on a plant-based diet for most of their calories. generally, if kids are getting enough calories, they’re getting enough protein. ensure that they eat a wide variety of vegetation including vegetables (both cooked and raw), fresh fruit, raw nuts, sprouts and seeds. fresh fruit is a crucial source of vitamins, sugar, and antioxidants. vegetables are crucial for minerals, including calcium, iron, and magnesium. what applies to you generally applies to your children. visit our website juicepress.com/learn for more of the wholesome story.
Juice Press Postcard Nov. 2016 MILF
Over the years people have asked me what are the best weight loss diets to follow. It’s true that if you are in a calorie deficit you will lose material compounds from your body. These compounds weigh something, therefore you will lose weight if you are not replacing material with the material you are using. There is little value in following diet plans that are loaded with high amounts of fats or high amounts of protein. These are short term tricks on your chemistry and will lead to problems. Diets that sell you chemically processed shakes are not the solution. Fasting & Juice Cleanses are not diets and the intention should not be for weight loss purposes in my opinion. (A juice fast can promote weight loss if you are in a caloric deficit and because one may become more efficient biologically.)
This is technical language. People asking this “question” about weight loss desire the loss of unwanted external substance. Fat, cellulite and/or other body material. No one has ever asked me how to reduce the size of their eyeballs or lose unwanted pounds from their pancreas, spleen, or lungs. This is silly but worth mentioning.
Losing weight is easy. Stop eating. This is not sustainable. Breatharians and sun gazers die of starvation or damage their retinas. I’ve seen this too. People eat for emotional and psychological reasons, not just sustenance. Thus, people by choice remain at the body weight they choose on a conscious and subconscious level. It is not easy to prescribe a fad diet.
My Tip: If you want to continue consuming exactly what you are consuming now, calories and content, change one pattern: Never eat past sunset. In the summer months you can eat later than in the winter. It’s determined by sunset. Say 5:00pm winter and 7:30pm summer. NO SOLID FOOD after dark. For the first six months do green juices at night if you are hungry. Drink water throughout the night. No food. If you consume alcohol you must cut it off by sunset to follow this program.
In this pattern change you are following the body’s natural circadian rhythm. Which is on a 24 hour clock: work, rest, work, rest. When the sun goes down, the optic nerves signal the hypothalamus gland that it’s time to clean house. Not work. Without a filled stomach you take control over your entire chemistry, in this theory. The body has free reign to do its healing magic. (Try this program with consent of your doctor, priest, rabbi, whomever you must.) You will see dramatic positive improvements. No doubt this is a very difficult lifestyle adaptation.
This is not a health claim about a product for sale. This is my opinion about a pattern change in one’s dietary choices.
Senior Writer, The Huffington Post
We know that fasting can be great for the body, with benefits including improved metabolic health, increased longevity and better heart health, but we’re still figuring out what kind of role it could play in a healthy lifestyle. Preliminary research shows it could also do your brain good ― especially if you’re at risk for neurodegenerative disorders like Alzheimer’s and Parkinson’s.
Scientists at the Buck Institute for Research on Aging have shown, for the first time, how fasting benefits the brain on a neurological level.
There are many different techniques and schools of thought on fasting, but the practice usually involves abstaining from food (or following a very calorie-restricted diet) for anything from 24 hours to a few days.
While starving yourself is the last thing any health expert would recommend, fasting done in moderation (and under the guidance of a physician, if you have a health condition) can confer a number of physical and neurological health benefits.
Previous research has suggested that fasting can improve cognitive function, stimulating faster learning and better memory. The new findings, published last week in the journal Neuron, shed light on how the practice may work to benefit brain health.
In their study on fruit fly larvae, the researchers found that the brain responds to nutrient scarcity (like that which occurs during fasting) by reducing synaptic activity. (Synapses are the connecting structures that allow chemical signals to be passed between neurons.) This may essentially be the brain’s way of conserving energy and giving itself a little reboot.
“Perhaps it’s a good thing that when nutrients are unavailable, an organism reduces neurotransmitter release and thus saves a good proportion of its overall energy expenditure,” Dr. Pejmun Haghighi, a professor at the Buck Institute and the study’s lead author, said in a statement.
Within only a few hours, dietary restriction triggered a response from molecular pathways that govern synaptic activity, or neurotransmitter release. By reducing the release of neurotransmitters from synapses in the brain, fasting may also give the nervous system a break, the researchers note.
“The process of neurotransmitter release is an energetically costly process,” Haghighi explained in an email to The Huffington Post. “Because of this high requirement for energy, it also generates waste including reactive oxygen species, that could lead to oxidative damage in cells including neurons. … Tuning synaptic activity as a result of fasting might help limit the unwanted oxidative damage in the nervous system.”
Neuroscientists have linked overactive synaptic activity with neurodegenerative diseases such as Alzheimer’s, Huntington’s and Parkinson’s disease, and therefore fasting could be an effective preventative measure.
“We believe that tuning of synaptic activity as a result of acute fasting might be beneficial for people who are at high risk for neurodegeneration,” Haghighi said.
The current findings remain theoretical until more studies on humans are conducted. However, combined with other research on the potential cognitive benefits of fasting, they do suggest that the practice might hold promise for improving brain function and perhaps even preventing age-related cognitive decline.
The bottom line? It can’t hurt to try. When done correctly, fasting carries the promise of many physical and cognitive health benefits, with little risk of adverse effects.
There are certainly many good uses for GMOs. Cross-pollinating may not be one of them. Tampering with better breeds of “superior” crops to produce “better” breeds may be safe. I do not know for sure. My concern with “GMOing” is like all things we discover we tend to manipulate them beyond their “benefits”. I wonder what will become of GMO-itization of our planet. I wonder. I am not afraid. I only wonder.
I am not one to argue GMOing into my own fatigue.
Corn takes 60-100 days to grow and gather all of the elements that make it the epic crop it can be for our consumption. GMO’ed seeds are being made to grow faster. What I can say is this:
If you want to live a long time, eat plants that take a long time to grow. This is spiritual science and I can not prove this in a scientific study today. Today. One day I will show this to be scientific.
There is much to study and learn. I am not feeling GMOs in the modern world. I don’t think this is the adjustment humanity needs to solve long-term food related problems.
Plants are pure nutrition. They can provide all of the energy you need for all of the activity in your life: movement, growth, recovery, healing, and more. These are facts of chemistry- not an opinions.
Juice is hydrating because it is mostly water.
Sugar from fruits is the best source of energy.
Greens and green juices have the minerals and fruits have the majority of vitamins and antioxidants among other vital compounds.
|8 Foot Sativa||Musicians||New Zealand|||
|Chad Ackerman||Singer, songwriter||United States|||
|Courtney Act||Singer and drag queen||Australia|||
|Bryan Adams||Singer, songwriter||Canada|||
|Carol J. Adams||Writer||United States|||
|Casey Affleck||Actor||United States|||
|Amos Bronson Alcott||Activist and writer||United States|||
|Suzy Amis||Actress||United States|||
|Ben Ammi Ben-Israel||Founder of the Black Hebrew Israelites||United States|||
|Simon Amstell||Comedian||United Kingdom|||
|Fiona Apple||Singer, songwriter||United States|||
|Austin Aries||Professional wrestler||United States|||
|Darren Aronofsky||Film director||United States|||
|Allisyn Ashley Arm||Actress||United States|||
|Cam F. Awesome||Boxer||United States|||
|Erykah Badu||Singer, songwriter||United States|||
|Tom Bailey||Musician||United Kingdom|||
|Alec Baldwin||Actor||United States|||
|Jonathan Balcombe||Ethologist||United Kingdom|||
|Matt Ball||Company director||United States|||
|Kurt Ballou||Musician||United States|||
|Travis Barker||Musician||United States|||
|Neal Barnard||Physician||United States|||
|Thomas Barnett||Musician||United States|||
|Gene Baur||Activist||United States|||
|Jona Bechtolt||Musician||United States|||
|Ed Begley, Jr.||Actor||United States|||
|Marc Bekoff||Ethologist||United States|||
|Brian Bell||Musician||United States|||
|Kristen Bell||Actress||United States|||
|David Benatar||Philosopher||South Africa|||
|Mirco Bergamasco||Rugby player||Italy|||
|Steven Best||Philosopher||United States|||
|Mayim Bialik||Actress||United States|||
|Cedric Bixler-Zavala||Musician||United States|||
|Bethany Black||Comedian||United Kingdom|||
|Linda Blair||Actress||United States|||
|Alana Blanchard||Pro Surfer||United States|||
|Bobby Blood||Filmmaker, drummer||United States|||
|Lisa Bloom||Lawyer||United States|||
|Bruno Blum||Musician, writer, artist||France|||
|Peter Bogdanovich||Film director||United States|||
|Cory Booker||Politician||United States|||
|Darren Boyd||Actor||United Kingdom|||
|Russell Brand||Actor, comedian||United Kingdom|||
|Sean Brennan||Musician||United States|||
|Beau Bridges||Actor||United States|||
|Dan Briggs||Musician||United States|||
|Christie Brinkley||Model||United States|||
|John de Britto||Missionary, martyr, saint||Portugal|||
|Brigid Brophy||Writer||United Kingdom|||
|Patrick O. Brown||Biochemist||United States|||
|Karl Buechner||Singer||United States|||
|Hunter Burgan||Musician||United States|||
|Ally Burguieres||Artist||United States|||
|Geezer Butler||Musician||United Kingdom|||
|Karyn Calabrese||Chef||United States|||
|James Cameron||Film director||Canada|||
|Molly Cameron||Cyclist||United States|||
|T. Colin Campbell||Biochemist||United States|||
|David Carter||American football player||United States|||
|Daniel P. Carter||Musician and radio DJ||United Kingdom|||
|Jessica Chastain||Actress||United States|||
|Cesar Chavez||Farm workers union leader||United States|||
|Robert Cheeke||Bodybuilder||United States|||
|George M. Church||Scientist||United States|||
|Greg Cipes||Actor||United States|||
|Kneel Cohn||Musician||United States|||
|Phil Collen||Musician||United Kingdom|||
|Annette Conlon||Musician||United States|||
|T Cooper||Novelist||United States|||
|Chloe Coscarelli||Chef||United States|||
|Roger Crab||Ascetic||Kingdom of England|||
|Juli Crockett||Playwright||United States|||
|James Cromwell||Actor||United States|||
|Alan Cumming||Actor||United Kingdom|||
|Luke Cummo||MMA Fighter||United States|||
|Miley Cyrus||Singer, songwriter and actress||United States|||
|Aaron Dalbec||Musician||United States|||
|Ted Danson||Actor||United States|||
|Mac Danzig||MMA Fighter||United States|||
|Angela Davis||Civil rights activist||United States|||
|Karen Davis||Businesswoman||United States|||
|Steph Davis||Rock climber||United States|||
|Rosanna Davison||Model||Republic of Ireland|||
|Thomas Dekker||Actor||United States|||
|Emily Deschanel||Actress||United States|||
|Jenna Dewan-Tatum||Actress||United States|||
|Nate Diaz||MMA fighter||United States|||
|Nick Diaz||MMA fighter||United States|||
|Peter Dinklage||Actor||United States|||
|H. Jay Dinshah||Activist||United States|||
|DJ Qbert||Turntablist||United States|||
|Alan Donohoe||Musician||United Kingdom|||
|Josephine Donovan||Professor of English||Philippines|||
|Michael C. Dorf||Lawyer||United States|||
|Michael Dorn||Actor||United States|||
|Meagan Duhamel||Pair skater||Canada|||
|Amy Dumas||Professional wrestler||United States|||
|Joan Dunayer||Writer||United States|||
|Peter Ebdon||Snooker player||United Kingdom|||
|Bryan Erickson||Musician||United States|||
|Caldwell Esselstyn||Physician||United States|||
|Jade Esteban Estrada||Humorist||United States|||
|William Faith||Musician||United States|||
|Fall of Efrafa||Musicians||United Kingdom|||
|Kendrick Farris||Weightlifter||United States|||
|John Feldmann||Musician||United States|||
|Pamelyn Ferdin||Actress||United States|||
|Adam Fisher||Musician||United States|||
|Jon Fitch||MMA Fighter||United States|||
|Michelle Forbes||Actress||United States|||
|William Clay Ford, Jr.||Politician||United States|||
|Arian Foster||NFL football player||United States|||
|Gary Francione||Lawyer||United States|||
|Michael Franti||Reggae artist||United States|||
|Kathy Freston||Author||United States|||
|Glen E. Friedman||Photographer||United States|||
|Bruce Friedrich||Film director||United States|||
|Greta Gaard||Professor of English||United States|||
|Robert Garner||Political theorist||United Kingdom|||
|Juliet Gellatley||Writer||United Kingdom|||
|Christen Gerhart||Magician, web host||United States|||
|Robin Gibb||Singer-songwriter||United Kingdom|||
|Sara Gilbert||Actress||United States|||
|Tommy Giles Rogers, Jr.||Musician||United States|||
|Jason Gillespie||Cricketer and coach||Australia|||
|Craig Taro Gold||Writer||United States|||
|Berry Gordy||Record producer||United States|||
|Al Gore||Politician||United States|||
|Ellie Goulding||Singer, songwriter||United Kingdom|||
|Volkert van der Graaf||Unknown||Netherlands|||
|Laura Jane Grace||Musician||United States|||
|Ariana Grande||Singer||United States|||
|Brian Greene||Physicist||United States|||
|Michael Greger||Physician||United States|||
|Lori Gruen||Philosopher||United States|||
|Andrew Günsberg||Radio and television presenter||Australia|||
|Roxy Shahidi||Actress||United Kingdom|||
|Larry Hagman||Actor||United States|||
|John S. Hall||Poet||United States|||
|Jordan Halliday||Activist||United States|||
|Lasse Hallström||Film director||Sweden|||
|Thich Nhat Hanh||Zen Buddhist monk||Vietnam|||
|Daryl Hannah||Actress||United States|||
|Stevan Harnad||Cognitive scientist||Hungary|||
|Woody Harrelson||Actor||United States|||
|Ellie Harrison||Artist||United Kingdom|||
|Robert A de J Hart||Horticulturist||United Kingdom|||
|Davey Havok||Musician||United States|||
|Mark Hawthorne||Writer||United States|||
|David Haye||Boxer||United Kingdom|||
|Chris Hedges||Journalist||United States|||
|Douglas Hofstadter||Cognitive scientist||United States|||
|Elizabeth Holmes||CEO and founder, Theranos||United States|||
|Mark Hoppus||Musician||United States|||
|Dean Howell||Association footballer||United Kingdom|||
|Andy Hurley||Drummer||United States|||
|Chrissie Hynde||Musician||United States|||
|Don Imus||Radio host||United States|||
|Christofer Drew Ingle||Musician||United States|||
|George Jacobs||Educator||United States|||
|Cathy Jamieson||Politician||United Kingdom|||
|Eric Johnson||NFL football player||United States|||
|John Joseph||Singer||United States|||
|Melanie Joy||Social psychologist||United States|||
|Scott Jurek||Runner||United States|||
|Tony Kanal||Musician||United States|||
|Myq Kaplan||Actor||United States|||
|Casey Kasem||Disc jockey||United States|||
|Tonya Kay||Dancer||United States|||
|Shannon Keith||Lawyer||United States|||
|Wade Keller||Sports writer||United States|||
|Marti Kheel||Academic||United States|||
|Anthony Kiedis||Singer, songwriter||United States|||
|Steve Kilbey||Singer, songwriter||United Kingdom|||
|Allison Kilkenny||Journalist||United States|||
|Jamie Kilstein||Comedian||United States|||
|Coretta Scott King||Author||United States|||
|Dexter Scott King||Activist||United States|||
|Daniel Kish||Educator||United States|||
|Michael Klaper||Physician||United States|||
|Forrest Kline||Musician||United States|||
|Nick Knowles||Television presenter||United Kingdom|||
|Kathy Kolla||Film director||United States|||
|Bryan Konietzko||Animation director||United States|||
|Dennis Kucinich||Politician||United States|||
|Elizabeth Kucinich||Company director||United States|||
|Andy Lally||Race car driver||United States|||
|Czesław Lang||Road racing cyclist||Poland|||
|Ladule Lako LoSarah||Footballer||United States|||
|k.d. lang||Singer, songwriter||Canada|||
|Gill Langley||Scientist||United Kingdom|||
|Adam Lanza||None known||United States|||
|Nicole Lapin||News anchor||United States|||
|Georges Laraque||Ice hockey player||Canada|||
|Mandy Lee||Musician||United States||[unreliable source?]|
|Ronnie Lee||Animal rights activist||United Kingdom|||
|Carol Leifer||Comedian||United States|||
|Ted Leo||Singer, songwriter||United States|||
|Curtis Lepore||Actor, musician||United States|||
|Jason P. Lester||Athlete||United States|||
|Carl Lewis||Athlete||United States|||
|Leona Lewis||Singer, songwriter||United Kingdom|||
|Chris Liebing||DJ, music producer, radio host||Germany|||
|Bob Linden||Radio producer||United States|||
|Andrew Linzey||Theologian||United Kingdom|||
|Eric Litman||Entrepreneur||United States|||
|Howard Lyman||Farmer||United States|||
|Macka B||Musician||United Kingdom|||
|Ian MacKaye||Singer, songwriter||United States|||
|John Mackey||Businessman||United States|||
|Michael Madden||Musician||United States|||
|Jeff Mangum||Musician||United States|||
|Keith Mann||Animal rights activist||United Kingdom|||
|Kate Mara||Actress||United States|||
|Rooney Mara||Actress||United States|||
|Jenna Marbles||Comedian||United States|||
|Johnny Marr||Musician||United Kingdom|||
|Fred Mascherino||Musician||United States|||
|Jeffrey Moussaieff Masson||Writer||United States|||
|Dan Mathews||Businessman||United States|||
|Josh Max||Musician||United States|||
|Peter Max||Artist||United States|||
|Kerry McCarthy||Politician||United Kingdom|||
|Jenny McCarthy||Model||United States|||
|Lindsay McDougall||Musician and radio presenter||Australia|||
|Jane McGonigal||Game designer||United States|||
|Tim McIlrath||Singer, songwriter||United States|||
|Nellie McKay||Actress||United States|||
|James E. McWilliams||Historian||United States|||
|Taj McWilliams-Franklin||Basketball player||United States|||
|Lea Michele||Actress||United States|||
|Tomo Miličević||Musician||United States|||
|Ed Miller||Author||United States|||
|Heather Mills||Restaurateur||United Kingdom|||
|Daniella Monet||Actress||United States|||
|Jack Monroe||Writer and activist||United Kingdom|||
|Shaun Monson||Film director||United States|||
|Demi Moore||Actress||United States|||
|Victoria Moran||Writer||United States|||
|Jim Morris||Bodybuilder||United States|||
|Morrissey||Singer, songwriter||United Kingdom|||
|Toby Morse||Musician||United States|||
|Isa Chandra Moskowitz||Chef||United States|||
|Markos Moulitsas||Political blogger||United States|||
|Jason Mraz||Singer-songwriter||United States|||
|Leilani Münter||Race car driver||United States|||
|Bif Naked||Punk rock singer||Canada|||
|Daniel Negreanu||Professional poker player||Canada|||
|Petra Němcová||Supermodel||Czech Republic|||
|Ingrid Newkirk||Animal Rights Activist||United Kingdom|||
|Pat Neshek||Baseball player||United States|||
|David Nibert||Sociologist||United States|||
|Heather Nicholson||Animal rights activist||United Kingdom|||
|Jack Norris||President of Vegan Outreach||United States|||
|Terri Nunn||Singer, actress||United States|||
|Fiona Oakes||Marathon runner, animal rights advocate||United Kingdom|||
|Peggy Oki||Skateboarder, animal rights activist||United States|||
|Ellen Oléria||Singer, songwriter, actress||Brazil|||
|Bree Olson||Actress||United States|||
|Andrew O’Neill||Comedian||United Kingdom|||
|lauren Ornelas||Animal rights advocate, founder of Food Empowerment Project||United States|||
|Lisette Oropesa||Operatic Soprano||United States|||
|Wayne Pacelle||President and CEO, Humane Society of the United States||United States|||
|Alex Pacheco||Co-founder of People for the Ethical Treatment of Animals||United States|||
|Teresa Palmer||Actress and model||Australia|||
|Sara Pascoe||Comedian||United Kingdom|||
|Robert Paterson||Composer||United States|||
|Marcus Patrick||Actor||United Kingdom|||
|Colleen Patrick-Goudreau||Author||United States|||
|Alexandra Paul||Actress||United States|||
|David Pearce||Philosopher||United Kingdom|||
|Robin Pecknold||Singer||United States|||
|Jessica Pierce||Bioethicist and writer||United States|||
|Linda Perry||Musician||United States|||
|Pep Love||Rapper||United States|||
|Michelle Pfeiffer||Actress||United States|||
|Jill Phipps||Animal rights activist||United Kingdom|||
|Joaquin Phoenix||Actor||United States|||
|Rain Phoenix||Actress||United States|||
|River Phoenix||Actor||United States|||
|Summer Phoenix||Actress||United States|||
|Dav Pilkey||Author||United States|||
|Dan Piraro||Cartoonist||United States|||
|Point of No Return||Musicians||Brazil|||
|Jonathan Pollak||Activist, anarchist||Israel|||
|Laura Prepon||Actress||United States|||
|Prince||Singer, songwriter||United States|||
|Princess Superstar||Musician||United States|||
|Pablo Puyol||Actor, dancer and singer||Spain|||
|Linnea Quigley||Actress||United States|||
|Robin Quivers||Talk-show host||United States|||
|Gideon Raff||Film and television director||Israel|||
|Randy Randall||Musician||United States|||
|Romesh Ranganathan||Actor||United Kingdom|||
|Russ Rankin||Musician||United States|||
|Kiran Rao||Film producer, screenwriter and director||India|||
|Tom Regan||Philosopher||United States|||
|Marco Antonio Regil||Actor, television personality, game show host||Mexico|||
|Santino Rice||Fashion designer||United States|||
|Monica Richards||Musician||United States|||
|Calu Rivero||Actress, model, designer||Argentina|||
|John Robb||Musician||United Kingdom|||
|Eric Roberts||Actor||United States|||
|Neil Robertson||Snooker player||Australia|||
|Neil Robinson||Footballer||United Kingdom|||
|Rikki Rockett||Drummer||United States|||
|Rodrigo y Gabriela||Musicians||Mexico|||
|Omar Rodríguez-López||Musician||United States|||
|Kirsten Rosenberg||Singer||United States|||
|Alex Ross Perry||Film director, actor||United States|||
|Portia de Rossi||Actress||Australia|||
|Nathan Runkle||Executive director of Mercy for Animals||United States|||
|Adam Russell||Musician||United States|||
|John Salley||Talk show host||United States|||
|Justin Sane||Guitarist||United States|||
|John Schneider||Actor||United States|||
|Jason Schwartzman||Actor, musician||United States|||
|Carl Scully||Former politician||Australia|||
|Matthew Scully||Journalist||United States|||
|Daniela Sea||Actress||United States|||
|Alfredo Sfeir||Economist, spiritual leader||Chile|||
|Paul Shapiro||Businessman||United States|||
|Cecil Sharp||Musician||United Kingdom|||
|Cindy Sheehan||American anti-war activist||United States|||
|Tim Shieff||Athlete||United Kingdom|||
|Jake Shields||MMA Fighter||United States|||
|Alicia Silverstone||Actress||United States|||
|Russell Simmons||Entrepreneur||United States|||
|Sam Simon||Director||United States|||
|Grace Slick||Musician||United States|||
|Heather Small||Singer||United Kingdom|||
|Mandy Smith||Media personality||United Kingdom|||
|Alex Somers||Visual artist, musician||United States|||
|Dean Allen Spunt||Musician||United States|||
|Kim Stallwood||Animal rights activist||United Kingdom|||
|Joanne Stepaniak||Writer||United States|||
|Steve-O||Stunt performer||United States|||
|Dan Stevens||Actor||United Kingdom|||
|Stig Harder||Founder of Fashion Net, Lumière magazine||Norway|||
|Biz Stone||Entrepreneur||United States|||
|Gene Stone||Author||United States|||
|Salim Stoudamire||Basketball player||United States|||
|David Straitjacket||Escape artist||United Kingdom|||
|William John Sullivan||Writer||United States|||
|Oliver Sykes||Musician||United Kingdom|||
|Tommy Tallarico||Composer||United States|||
|Astra Taylor||Filmmaker, writer, musician||United States|||
|Christine Taylor||Actress||United States|||
|Sunaura Taylor||Painter, writer and activist||United States|||
|Aimee Teegarden||Actress||United States|||
|Ed Templeton||Skateboarder||United States|||
|Bryant Terry||Chef||United States|||
|Marianne Thieme||Politician||The Netherlands|||
|Bob Torres||Sociologist||United States|||
|Andrew Tyler||Journalist||United Kingdom|||
|UltraMantis Black||Professional wrestler||United States|||
|Carrie Underwood||Singer, songwriter||United States|||
|Jean Ure||Writer||United Kingdom|||
|Christine Vardaros||Professional cyclist||United States|||
|Vegan Reich||Musicians||United States|||
|Jaci Velasquez||Singer||United States|||
|Jane Velez-Mitchell||Author||United States|||
|Meredith Vieira||Journalist||United States|||
|Natalia Villaveces||TV host, writer, producer||Colombia|||
|Dale Vince||Businessman||United Kingdom|||
|Kyle Vincent||Singer-songwriter||United States|||
|Doreen Virtue||Author, “folk psychology motivational speaker“.||United States|||
|Michelle Visage||Television host||United States|||
|Yolandi Visser||Singer||South Africa|||
|Kat Von D||Tattoo artist||United States|||
|Waka Flocka Flame||Rapper||United States|||
|Doyle Wolfgang von Frankenstein||Musician||United States|||
|Paul Waggoner||Musician||United States|||
|Bill Ward||Drummer||United Kingdom|||
|Donald Watson||Teacher||United Kingdom|||
|Wendy Turner Webster||Journalist||United Kingdom|||
|Griff Whalen||NFL football player||United States|||
|Barry White||Singer-songwriter||United States|||
|Mike White||Scriptwriter||United States|||
|Persia White||Actress||United States|||
|Olivia Wilde||Actress||United States|||
|James Wilks||MMA Fighter||United States|||
|Ricky Williams||NFL football player||United States|||
|Saul Williams||Musician||United States|||
|Vanessa A. Williams||Actress||United States|||
|Wendy Williams||Talkshow host||United States|||
|Spice Williams-Crosby||Actress||United States|||
|Chris Williamson||Politician||United Kingdom|||
|Venus Williams||Tennis player||United States|||
|Liam Wilson||Musician||United States|||
|Nathan Winograd||Author||United States|||
|David Wolfe||Author, entrepreneur, raw foodist||United States|||
|Stevie Wonder||Singer/musician||United States|||
|Gretchen Wyler||Actress||United States|||
|Steve Wynn||Entrepreneur||United States|||
|Jon Wynne-Tyson||Publisher||United Kingdom|||
|Shmuly Yanklowitz||Activist, writer||United States|||
|Roger Yates||Sociologist||United Kingdom|||
|Adam Yauch||Musician||United States|||
|Dan Yemin||Musician||United States|||
|James Yorkston||Musician||United Kingdom|||
|Bellamy Young||Actress and producer||United States|||
|Peter Daniel Young||Animal rights activist||United States|||
|Gary Yourofsky||Animal rights activist||United States|||
|Benjamin Zephaniah||Poet||United Kingdom|||
|Mike Zigomanis||Ice hockey player||Canada|||
|Nick Zinner||Musician, photographer||United States|||
|Rob Zombie||Musician||United States|||
|Sheri Moon Zombie||Actress||United States|||
|Yuval Noah Harari||Historian||Israel|||
People ask us all the time when we are going to be at airports. The answer is, hopefully soon. In the meantime we don’t want you to lose your way just because you’re traveling. Air travel is a perfect time to do a short fast using simple things you can get through security clearance.
Here’s what you need depending on the duration of the journey. (more if possible for longer flights):
- Bring a bag of 12 -18 organic lemons (ok, this is the only schlepp part).
- Buy bottled water (preferably FIJI, as large as they come). Buy after security check in.
- Bragg’s apple cider vinegar mixture – use 2 ounce salad dressing containers. Bring 2 or 3. The mixture in each is 1 ounce apple cider vinegar, 1 tablespoon of raw honey, and 1 tablespoon of cayenne pepper or turmeric.
- Bring an empty 20 ounce mixing container.
- When you are safely in flight you can ask the airplane attendant if they will cut your lemons in halves as you need them, or bring a plastic knife.
- Mix 2 to 3 lemons per 16 ounce drink and use about 1 ounce of your braggs sweetened mixture.
- Fast & sleep if possible. Take control over your chemistry, not the airplane.
- When you set your intention on a fast it’s actually easier than doing a forced one or worse: eating crap because your favorite choices are not available.
I am looking for a way to communicate my observations of the diseases that are of epidemic scale. Cancer being one such disease. In brief, in my opinion cancer is actually chain reaction that begins with a low oxygen environment caused by the gas pressures which are caused by poor dietary choices. Healthy cells need oxygen. Cancers cells do not. In a low oxygen environment healthy cells are inefficient at producing ATP through the Kreb cycle. This is cycle is how your body turns glucose in to energy. If there is difficulty with this conversion, there’s a build up lactic acid. Lactic acid causes inflammation that leads to almost all disease. Inflammation causes the organs to not operate inefficiently. A healthy cell cannot operate correctly if it is under inflammation. People do not want to look at the real problem. Cancer begins in the digestive tract. And most of these problems are caused by diet and lifestyle choices. This is controversial among scientists. Cancer can function on many of the gases that are caused by chronic indigestion that healthy cells can not. Healthy cells need oxygen. This is why it’s hard to kill the cancer cell. Cancer thrives on fermentative non-oxidative respiration. In other words a cancer cell can breathe without oxygen.
There are four primary causes of cancer: (1) lifestyle choices and diet; (2) genetics; (3) hormonal disruption; and (4) exposure to external toxins.
Fruit sugar does not cause cancer – in any body type or chemistry. In fact contrary to some people’s absurd theories – fruit sugar is the key to healing. If you starve yourself of vital fruits and starchy vegetables you give cancer an unfair advantage. Fruits in fact contain the needed compounds and nutrients to beat cancer. Fruit is actually good for cancer.
This website is a blog of sorts and I hope that at the very least a few people will benefit from the tidbits of information I have presented throughout.
If you are facing cancer it is a scary – no, terrifying, emotional experience to be diagnosed from what I have observed over the years. The human body is a heroic and miraculous healing machine provided the natural pathway to recover is “open.” There are things you can do help enable this pathway to remain open. Certainly, there are things you can do to slam the door shut! You will be okay.
My only seemingly controversial statement, one which I did not formulate on my own, is that if you deprive yourself of needed fruit sugar or needed sugar from starchy vegetables, you give cancer an unfair advantage. I will not delve deeper into that statement except to say, I waved a flag and told you to research this in the many, many books this simple statement about cancer cells lives in. I have read this over and over again in many respected books of our time. My gurus have sworn by this. And I believe this to be true. The recipe for a cancerous encounter is the nasty cocktail mix of genes, poor lifestyle choices, high protein diets, and processed foods. Particular processed sugar. There are always other factors. This is a generalization.
I cannot at this time recommend many books on treating cancer because most because that most things right, get many things wrong in my opinion. Drugs and surgery do work and I would weigh them into my own options if I were sick.
If you are about to undergo chemical therapy or radiation, the University of Southern California has done some fabulous research on water fasting prior and post treatments, to build the immune system. My gurus of food have helped many people through this process of fasting with life changing results. I have knowledge pages on this site linking you to the research.
Juice is not a panacea (cure). It is simply nutrient rich, or average food. It is a non-toxic food from a highly traceable food source: plants. Plants contain worlds of compounds that are easily digested and assimilated without leaving behind dense and hard to digest material. Juice is awesome. It is a relatively new invention, (last 100 years). It is what is needed at this time in humanity for our collective general improvement. Juice is has trace fiber, minimal fat, and depending on the ingredients, protein. Juice fasting is not the same as water fasting. Juice fasting is certainly easier in short because you get more calories and nutrients to utilize for basal metabolism and so on.
Cancer is the formation of abnormal cells that if not treated will kill the host.
Throughout this website and covering the walls and printed materials of Juice Press are my ranting and ravings of the importance of leaving out processed foods and other dietary mistakes. Changing your eating patterns to stack the odds in your favor is an obvious conclusion.
I practice what I preach every day and that’s important if I am to carry this valuable message.
I am unclear as to why I am motivated to help people in this way, but this is not important for me at this stage in my life to understand.
The statistics are shocking at close examination of how many people on a global level are affected by cancer due directly to their diets, directly to tobacco, and indirectly to how their diets disrupt their hormones and eventually mutate strands of genetic material, causing disease.
What makes me furious is the litany of so called food products that are nothing more than slow acting poisons that are labeled as foods rather than being outlawed. These scores and scores of garbage are killing the world population off in horrible and painful ways. It’s difficult for people to make the total connection. But I am as sure of the above statement as I am that the sky is up and ocean is wet.
Energy drinks are an atomic bomb on human chemistry. Dairy products, refined and processed grains and sugars, breakfast cereals, cold cuts, sodas, candies, cakes, and all similar foods are the blight and scourge of modern man.
Going back to my earlier point about the 4 ways cancer is formed and thrives, you and I are clearly in charge and in control over preventing this disease to a much, much larger degree than we are programmed to believe.
If you have been diagnosed with cancer, depending on what type of cancer, your overall health and how far advanced the cancer actually is determines if your body’s natural healing ability can still work.
What does natural healing mean? Well it’s simple.
I don’t believe you get a disease and then sit by the ocean in a beach chair and “will” your way back to health. So as not be an absolutist I should say most people can’t do that successfully.
When you are sick, something has caused that in your chemistry. If the body’s pathway to recovery is still open, a natural healing can take place.
Something has to change, however, and it’s usually as simple as changing one’s diet, or I should say removing all dietary mistakes.
I’ve repeated this 48 times on this website – for every mistake you leave out there’s an immediate improvement in your overall chemistry.
If the body’s pathway to natural recovery is closed (for example a gunshot wound), you can’t eat apples and drink juice and pray the bullet squeezes out and a fresh supply of blood be created and the bullet hole mend itself.
In this example, get surgery (remove the bullet), clean the wound, get a transfusion, seal up the wound. After all that, the body can then pick up and heal itself. It’s miraculous.
Like the bullet wound example many diseases need medical intervention.
Thank god we have discovered unbelievable surgical procedures and certainly miraculous drugs.
But I’m still angry. Because as amazing as these scientific breakthroughs are I wish there were no need for them at all. Certainly if everyone adopted a hunter-gatherer lifestyle free from all processed foods and all other types of mistakes, like too much protein, smoking, alcohol and so on, we would need a lot less drugs and surgery.
To conclude, I have no magical answer. The solution is so easy, yet very hard to follow.
I guess reading it may help reinforce the message herein.
I look forward to writing more.
P.s. this is the most simplistic essay, all this should be first grade teaching. But it’s not.
If you asked people in general what causes disease almost everyone I know believes that their genes play a dominant role, followed by lifestyle, and they think only the extremist negative lifestyle is the culprit.
Our genes play a minor role in disease, except in the very young or birth defects.
Reconsider the genes vs lifestyle role.
It’s lifestyle and diet that are dominant factors.
atmospheric molecular light scattering!
i was born in mexico city into a family of amazing chefs and musicians. from an early age preparing food has been a passion of mine. today i am a vegetarian chef specializing in healing food, as well as a musician.
i am a student of the sacred initiatic traditions of the world, yoga, astrology and shamanic nutrition. with the guidance of my teacher maestro manuel rufino, i live a peaceful life centered around family, service, creativity and healing.
i was introduced to marcus antebi, co-founder of juice press, in 2010 when the juice press first opened and was blown away by his vision, integrity, good heart and complete devotion to his brand. i started working for the juice press shortly after and i have since endured the many changes and rapid expansion of the company. i am honored to be the head chef of juice press.
with warm gratitude,
head chef daniel ceballos
now you can earn up to .0008% on your money on a very high risk food business! start big problems! consider the following questions and get in touch.
1. do you currently own your own food service business?
2. are you currently in therapy?
3. do you have large access to cash?
4. do you currently know where our ex-coo may be hiding?
5. if yes to 4, please describe.
6. do you know what the hell ebit or ibie stands for? yes no
7. if yes to 9, please describe.
8. do you watch american idol? yes no
9. which do you prefer? hot girls? hot guys? both?
10. which one item would you take with you on a long flight?
a. 5 gum drops
b. baking soda w/ a toothrbush
c. natural condoms
d. green juice
e. iphone 7
f. camo face paint
11. are you comfortable giving us your primary bank account no. don’t worry this is for verification only. this is completely safe.
12. we’ll need that routing number and security pin this is a standard question in these situations.
13. rate your looks. be honest.
14. how intelligent are you?
15. do you have nerves of steel? a pair of balls?
sorry people. juice press is not looking to franchise our concept at this time!
previous to our rapid growth and expansion we offered our loyal customers a 10% discount card for which they paid a one time fee of $100.
the discount had no expiration date. to repeat: clients paid a one time $100. membership fee and get 10% off for life.
as of september 2014, we changed our loyalty program from a physical plastic loyalty card which was virtually untrackable by us, to a digital loyalty program via a custom “juice press app” made by “level up” integration.
the “level up” loyalty program – has a black status that you can purchase for $100. on the app. as a black status member, you pay with “level up” and receive a $10. credit in your account for every $100. spent at juice press. this is essentially 10% off for the rest of your natural life!
the “level up” app allows you to pay at other businesses that accept “level up” as payment.
juice press will continue to honor the old loyalty program, should lifetime members prefer to hold onto their physical 10% loyalty cards. otherwise, loyalty card holders are able to convert over to our new digital program in most juice press locations, unlocking a $20. credit as a welcome to our digital platform.
if you have the old plastic card, you must continue to present your loyalty card at time of purchase, at all stores, in order to receive your lifetime discount. if you’ve lost your plastic card, please email customer service at email@example.com.
JUICE PRESS is proud to support Breast Cancer Awareness month by donating 100% of proceeds of pink-capped ROSE WATER to THE DUBIN BREAST CENTER of THE TISCH CANCER INSTITUTE at THE MOUNT SINAI HOSPITAL during the week of October 17th.
I’ve been bending stainless steel into fantastic shapes to build out our Juice Press stores now for six years!
I am still relentless all these stores later. I am telling you this because I work very hard to make the very best product for all of us to share. JP1 was my first battle ground. Even with no experience in food and beverage, but with ample experience in retail, I believed the old adage: “Retail is Detail!”
Food and beverage operators better be prepared to stand knee deep in basement sewer line backups, power failures, armed robberies, late staff, no show staff, department of health, department of labor, department of buildings, landlords, fire department, FDA relations, USDA relations, taxes, insurances, locksmiths, unions, automobiles, refrigeration, air conditioning, leaks, fruit flies, graffiti, broken locks, and more.
It’s the tough stuff it takes to run a company owned food and beverage chain that actually makes food and beverage. We don’t cut any corners to produce our products. We do everything the hard way at Juice Press.
What we care a lot about at Juice Press is making unprocessed foods taste great and short shelf life juices with the shortest shelf life possible.
So, I do get upset when wannabe juice-bar-pretenders do nothing to make their own product but disguise themselves as a Juice Press.
Beware of this new generation of retailers using third party companies to make their juices. Their juices are preserved and treated to last for weeks. But, they will never tell you the truth about this. They outright lie.
Their processes are cloaked in secrecy. The only thing they have not resorted to yet in their retail stores is releasing fruit flies into the stores and causing sink blockages for contrived realism.
You will know these companies by the softness of their bottles, the disgustingness of their green juices, and their juices lasting in your fridge for 3 weeks to 67 days.
Marcus Antebi, CEO and Co-Founder.
Juice Press is undoubtedly the best in every class in my very biased opinion.
*Shortest Shelf Life – Purest Quality Raw Juices. *No Processed Ingredients *Largest Selection *Most Locations *Amazing Pure Smoothies made from the best ingredients *Homemade Soups *Shortest Shelf Life Salads, Desserts and Foods, *USDA Organic, *Kosher by Popular Demand, Cold Brewed Coffee Drinks, & More
Best SUV: Cadillac Escalade with Vegan Interior
Best Musicians of All Time: Bob Marley, Jimmy Hendrix, Bob Dylan, Mozart, Chicago, Frank Sinatra
Best Running Shoe: Brooks
Best Sweetener: Raw Dates
Best Retailers: Apple, REI, Nike
Best Sports: Skydiving, Boxing
Best Men’s Watch: Patek
Best Motorcycle: Ducatti
Best Men’s Ties: Paul Smith
Best Women’s Sunglasses: Rayban Aviators
Best Women’s Exercise: Swimming
Best Children’s Food: Any Smoothie (Raw), Any Juice (Raw)
Best Source of Protein: Broccoli
Best Source of Nutrition: Plants
Best Essential: Lavender
Best Street in NYC: East 1st street
Best Aviation Company: Wheels Up
Best Thai Boxing Academy in NYC: Five Points Academy
Best Diamond Shapes: Emerald, Square, Asher
Best Movies: Jaws, Exorcist, The Shinning, Ghandi, The God Father, Shawshank Redemption, Citizen Kane, One Flew Over The Cuckoo’s Nest, Star Wars, Apocalypse Now, Gladiator, Raiders Of The Lost Ark, Rocky, Clock Work Orange, Dead Pool, Deer Hunter, Dances With Wolves (cheesy), Rain Man, Annie Hall, Pulp Fiction, & So Many More….
Best Religion: Your Own
Best Medicine: The Human Chemistry
Best All Time Boxers: Floyd Mayweather, Sugar Ray Leonard
Best war: my War-Drobe
what do you know about e3 live? is it a rock n’ roll band from the 70’s? no. e3 is a popular west coast lake grown algae. don’t say echh right away. anything plant based from the ocean or a lake is going to be teaming with nutrients, even more so than plants grown in soil, especially farm soil which is easily depleted of nutrients from over planting.
e3 live is another way for you to get a shot of good nutrients, and these nutrients may promote improved vitality, energy, endurance, brain function, concentration, digestion, intestinal health, and immunity. there’s only one ingredient in e3live, and that’s 100% aphanizomenon flos-aquae (afa).
Afa is an edible freshwater plant and a type of cyanophyta. cyanophyta are living water plants that grow in nearly every droplet of sunlit water, in nearly every gram of soil, on the bark of trees, and on the surfaces of rocks. it is estimated that there are 50,000 species, including various seaweeds and plankton. collectively, these species are responsible for 90% of the earth’s oxygen and 80% of its food supply. they are the very foundation of the entire food chain.
afa has been eaten for centuries by indigenous peoples and for the first time in history, afa – nature’s most basic food – is available in its complete, vital, fresh frozen, liquid form. all foods reflect the environment in which they are grown. afa grows in the unpolluted upper klamath lake. this lake is one of the few remaining alkaline lakes on the planet and has an astonishingly high mineral concentration due to a massive volcanic eruption that occurred around 7,000 years ago. the eruption covered the area with millions of tons of mineral ash and seventeen streams and rivers deposit into this 140 square mile lake, bringing an average of 50,000 tons of the mineral-rich silt to the lake. this environment holds the key to afa’s remarkable potency.
much has been learned about this amazing food since it became available as a food source in capsules and powders over 20 years ago, and, now, for the first time in history, afa is available in its much more potent and vibrant frozen liquid form. just try some.
THE DEVIL IS IN THE DETAILS. #JUICEPRESS is organic through and through. No 1/2 this 1/2 that B.S. THIS IS IMPORTANT! no processed ingredients. no iodized salts. no processed oils. VIVA RAW VEGAN FOODS! no one has our selection of truly raw juices. always fresh & no hype. ORGANIC genuinely makes a difference in how you feel. it’s time to wage war! with potato guns & grapefruit grenades. demand transparency in labeling. drink more raw juice and avoid processed products.
all the fad diets are largely the same. none of them offer a truly new approach. it’s being in a calorie deficit that enables weight loss, not the actual quirks and rules of the particular diet.
these diets are one-dimensional because they focus only on weight loss. they don’t tell you what you should be eating to reduce inflammation or your vital numbers (cholesterol, ldl, hdl, tryglicerides, and non-hdl).
there is no guarantee that simply losing weight will lower your numbers or that you will even feel better overall. weight loss alone does not ensure that aches and pains caused by inflammation will dissipate.
what i recommend for every human being is a diet that considers all the components that relate to optimal health. are you ready?
by simply eliminating all processed foods from your diet and including fresh whole fruits and vegetables and fresh raw juices, you will more than likely meet all your health goals.
such a lifestyle change is a starting point that will have miraculous short-term effects on your chemistry. you will feel better within a few days. on a primarily plant-based diet that excludes processed foods, you will likely still lose weight even if your caloric intake is higher than those restrictive diets.
you have to stick to this plan. absolutely no processed foods. this is the holy grail of nutritional science. if you leave out processed foods, there will be an immediate overall improvement in your chemistry.
this is the concept that we have to hold to and expand on, not rapid and toxic weight-loss programs. it’s hard work, but we have to begin the discussion and support each other’s efforts.
marcus antebi – co-founder + ceo
in the human digestive system, the process of digestion has many stages, the first of which starts in the mouth (oral cavity). digestion involves the breakdown of food into smaller and smaller components which can be absorbed and assimilated into the body.
the secretion of saliva helps to produce a bolus which can be swallowed in the oesophagus to pass down into the stomach. saliva also contains a catalytic enzyme called amylase which starts to act on food in the mouth.
digestion is helped by the mastication of food by the teeth and also by the muscular contractions of peristalsis. gastric juice in the stomach is essential for the continuation of digestion, as is the production of mucus in the stomach.
peristalsis is the rhythmic contraction of muscles that begins in the oesophagus and continues along the wall of the stomach and the rest of the gastrointestinal tract. this initially results in the production of chyme, which when fully broken down in the small intestine is absorbed into the blood.
most of the digestion of food takes place in the small intestine. water and some minerals are reabsorbed back into the blood, in the colon of the large intestine. the waste products of digestion are defecated from the anus via the rectum. the mouth is the first part of the alimentary canal and is equipped with several structures that begin the first processes of digestion. these include salivary glands, teeth and the tongue. the mouth consists of two regions, the vestibule and the oral cavity proper. the vestibule is the area between the teeth, lips and cheeks and the rest is the oral cavity proper.
most of the oral cavity is lined with oral mucosa, a mucous membrane that produces a lubricating mucus, of which only a small amount is needed. mucous membranes vary in structure in the different regions of the body, but they all produce a lubricating mucus, which is either secreted by surface cells or more usually by underlying glands. the mucous membrane in the mouth continues as the thin mucosa which lines the bases of the teeth.
the main component of mucus is a glycoprotein called mucin and the type secreted varies according to the region involved. mucin is viscous, clear, and clinging. underlying the mucous membrane in the mouth is a thin layer of smooth muscle tissue and the loose connection to the membrane gives it its great elasticity. it covers the cheeks, inner surfaces of the lips, and floor of the mouth. the roof of the mouth is termed the palate and it separates the oral cavity from the nasal cavity. the palate is hard at the front of the mouth since the overlying mucosa is covering a plate of bone; it is softer and more pliable at the back being made of muscle and connective tissue, and it can move to swallow food and liquids. the soft palate ends at the uvula. the surface of the hard palate allows for the pressure needed in eating food to leave the nasal passage clear. the lips are the mouth’s front boundary and the fauces (the passageway between the tonsils, also called the throat), mark its posterior boundary. at either side of the soft palate are the palatoglossus muscles which also reach into regions of the tongue. these muscles raise the back of the tongue and also close both sides of the fauces to enable food to be swallowed. mucus helps in the mastication of food in its ability to soften and collect the food in the formation of the bolus.
there are three pairs of main salivary glands and between 800 and 1,000 minor salivary glands, all of which mainly serve the digestive process, and also play an important role in the maintenance of dental health and general mouth lubrication, without which speech would be impossible. the main glands are all exocrine glands, secreting via ducts. all of these glands terminate in the mouth. the largest of these are the parotid glands – their secretion is mainly serous. the next pair are underneath the jaw, the submandibular glands, these produce both serous fluid and mucus. they produce about 70% of the oral cavity saliva. the third pair are the sublingual glands located underneath the tongue; their secretion is mainly mucous with a small percentage of saliva. within the submucosa of the mucous membranes lining the mouth and also on the tongue and palates and mouth floor, are the minor salivary glands; their secretions are mainly mucous and are innervated by the facial nerve, the seventh cranial nerve. the glands also secrete amylase, a first stage in the breakdown of food acting on the carbohydrate in the food to transform the starch content into maltose. there are other glands on the surface of the tongue that encircle taste buds on the back part of the tongue and these produce a serous fluid which contains lipase (lingual lipase).
lipase is a digestive enzyme that catalyses the hydrolysis of lipids (fats). these glands are termed von ebner’s glands, which have also been shown to have another function in the secretion of histatins. histatins offer an early defense (outside of the immune system) against microbes in food, when it makes contact with these glands on the tongue tissue. sensory information can stimulate the secretion of saliva providing the necessary fluid for the tongue to work with and also to ease swallowing of the food.
saliva functions initially in the digestive system to moisten and soften food into the formation of a bolus. the bolus is further helped by the lubrication provided by the saliva in its passage from the mouth into the oesophagus. also of importance is the presence in saliva of the digestive enzymes amylase and lipase. amylase starts to work on the starch in carbohydrates, breaking it down into the simple sugars of maltose and dextrose that can be further broken down in the small intestine. saliva in the mouth can account for 30% of this initial starch digestion. lipase starts to work on breaking down fats. lipase is further produced in the pancreas where it is released to continue this digestion of fats. the presence of salivary lipase is of prime importance in young babies whose pancreatic lipase has yet to be developed. as well as its role in supplying digestive enzymes, saliva has a cleansing action for the teeth and mouth, and has an immunological role in supplying antibodies to the system, such as immunoglobulin a. this is seen to be key in preventing infections of the salivary glands, importantly that of parotitis. saliva also contains a glycoprotein called haptocorrin, which is a binding protein to vitamin b12. it binds with the vitamin in order to carry it safely through the acidic content of the stomach. when it reaches the duodenum, pancreatic enzymes break down the glycoprotein and free the vitamin which then binds with intrinsic factor. tongue food enters the mouth where the first stage in the digestive process takes place, with the action of the tongue and the secretion of saliva.
the tongue is a fleshy and muscular sensory organ, and the very first sensory information is received via the taste buds on its surface. if the taste is agreeable, the tongue will go into action, manipulating the food in the mouth which stimulates the secretion of saliva from the salivary glands. the liquid quality of the saliva will help in the softening of the food and its enzyme content will start to break down the food whilst it is still in the mouth. the first part of the food to be broken down is the starch of carbohydrates. the tongue is attached to the floor of the mouth by a ligamentous band called the frenum and this gives it great mobility for the manipulation of food (and speech); the range of manipulation is optimally controlled by the action of several muscles and limited in its external range by the stretch of the frenum. the tongue’s two sets of muscles, are four intrinsic muscles that originate in the tongue and are involved with its shaping, and four extrinsic muscles originating in bone that are involved with its movement. taste is a form of chemoreception that takes place in the specialised receptors of taste cells, contained in structures called taste buds in the mouth. taste buds are mainly on the upper surface (dorsum) of the tongue. taste perception is vital to help prevent harmful or rotten foods from being consumed. this is a function of the gustatory system where the taste buds are at the forefront. there are taste buds elsewhere in the mouth not just on the surface of the tongue. the taste buds are innervated by a branch of the facial nerve the chorda tympani, and the glossopharyngeal nerve. taste messages are sent via these cranial nerves to the brain. the brain can distinguish between the chemical qualities of the food. the five basic tastes are referred to as those of saltiness, sourness, bitterness and sweetness, and the most recent addition of a certain savouriness termed umami. the detection of saltiness and sourness enables the control of salt and acid balance. the detection of bitterness warns of poisons – many of a plant’s defences are of poisonous compounds that are bitter. sweetness guides to those foods that will supply energy; the initial breakdown of the energy-giving carbohydrates by salivary amylase creates the taste of sweetness since simple sugars are the first result. the taste of umami is thought to signal protein-rich food. sour tastes are acidic, which is often found in bad food. the brain has to decide very quickly whether to eat the food or not. it was the findings in 1991, describing the first olfactory receptors that helped to prompt the research into taste. the olfactory receptors are located on cell surfaces in the nose which bind to chemicals enabling the detection of smells. it is assumed that signals from taste receptors work together with the signals from those in the nose, to form an idea of complex food flavors.
teeth are complex structures made of materials specific to them. they are made of a bone–like material, dentin, which is covered by the hardest tissue in the body—enamel. teeth have different shapes to deal with different aspects of mastication employed in tearing and chewing pieces of food into smaller and smaller pieces. incisors are used for cutting or biting off pieces of food; canines are used for tearing, premolars and molars for chewing and grinding. mastication of the food with the help of saliva and mucus results in the formation of a soft bolus which can then be swallowed to make its way down the upper gastrointestinal tract to the stomach. dental health is maintained by the salivary secretion of gingival crevical fluid. the digestive enzymes in saliva also help in keeping the teeth clean by breaking down any lodged food particles.
the epiglottis is a flap that is made of elastic cartilage and attached to the entrance of the larynx. it is covered with a mucous membrane and there are taste buds on its lingual surface which faces into the mouth. its laryngeal surface faces into the larynx. the epiglottis functions to guard the entrance of the glottis, the opening between the vocal folds. it is normally pointed upward during breathing with its underside functioning as part of the pharynx, but during swallowing, the epiglottis folds down to a more horizontal position, with its upper side functioning as part of the pharynx. in this manner it prevents food from going into the trachea and instead directs it to the esophagus, which is posterior. during swallowing, the backward motion of the tongue forces the epiglottis over the glottis’ opening to prevent any food that is being swallowed from entering the larynx which leads to the lungs; the larynx is also pulled upwards to assist this process. stimulation of the larynx by ingested matter produces a strong cough reflex in order to protect the lungs.
the pharynx is a part of the digestive system and also a part of the conducting zone of the respiratory system. it is the part of the throat immediately behind the nasal cavity at the back of the mouth and superior to the esophagus and larynx.the pharynx is made up of three parts. the lower two parts–the oropharynx and the laryngopharynx are involved in the digestive system. the laryngopharynx connects to the oesophagus and it serves as a passageway for both air and food. air enters the larynx anteriorly but anything swallowed has priority and the passage of air is temporarily blocked. the pharynx is innervated by the pharyngeal plexus of vagus nerve. muscles in the pharynx push the food into the oesophagus.the pharynx joins the oesophagus at the oesophageal inlet which is located behind the cricoid cartilage. oesophagus main article: esophagus the oesophagus commonly known as the gullet, is an organ which consists of a muscular tube through which food passes from the pharynx to the stomach. the oesophagus is continuous with the laryngeal part of the pharynx. it passes through the posterior mediastinum in the thorax and enters the stomach through a hole in the diaphragm at the level of the tenth thoracic vertebra (t10). its length averages 25 cm, varying with height . it is divided into cervical, thoracic and abdominal parts. the pharynx joins the oesophagus at the esophageal inlet which is behind the cricoid cartilage. at rest the oesophagus is closed at both ends, by the upper and lower oesophageal sphincters. the opening of the upper sphincter is triggered by the swallowing reflex so that food is allowed through. the sphincter also serves to prevent back flow from the oesophagus into the pharynx. the oesophagus has a mucous membrane and the epithelium which has a protective function is continuously replaced due to the volume of food that passes inside the oesophagus. during swallowing, food passes from the mouth through the pharynx into the oesophagus. the epiglottis folds down to a more horizontal position so as to prevent food from going into the trachea, instead directing it to the oesophagus. once in the oesophagus, the bolus travels down to the stomach via rhythmic contraction and relaxation of muscles known as peristalsis .
the lower oesophageal sphincter is a muscular sphincter surrounding the lower part of the oesophagus. the junction between the oesophagus and the stomach (the gastroesophageal junction) is controlled by the lower oesophageal sphincter, which remains constricted at all times other than during swallowing and vomiting to prevent the contents of the stomach from entering the oesophagus. as the oesophagus does not have the same protection from acid as the stomach, any failure of this sphincter can lead to heartburn. the oesophagus has a mucous membrane of epithelium which has a protective function as well as providing a smooth surface for the passage of food. due to the high volume of food that is passed over time, this membrane is continuously renewed.
the diaphragm is an important part of the body’s digestive system. the diaphragm separates the thoracic cavity from the abdominal cavity where most of the digestive organs are located. the suspensory muscle attaches the ascending duodenum to the diaphragm. this muscle is thought to be of help in the digestive system in that its attachment offers a wider angle to the duodenojejunal flexure for the easier passage of digesting material. the diaphragm also attaches to the bare area of the liver, which it anchors. the oesophagus enters the abdomen through a hole in the diaphragm at the level of t10.
stomach areas of the stomach gastric acid (informally gastric juice), produced in the stomach plays a vital role in the digestive process, it mainly contains hydrochloric acid and sodium chloride. a peptide hormone gastrin produced by g cells in the stomach, stimulates the production of gastric juice which activates the digestive enzymes. pepsinogen is a zymogen produced by the gastric chief cells and gastric acid activates this to the enzyme pepsin which begins the digestion of proteins. as these two chemicals would damage the stomach wall, mucus is secreted by the stomach, to provide a slimy protective layer against the damaging effects of the chemicals. at the same time that protein is being digested, mechanical churning occurs through the action of peristalsis, waves of muscular contractions that move along the stomach wall. this allows the mass of food to further mix with the digestive enzymes. gastric lipase secreted by the chief cells in the fundic glands in the gastric mucosa of the stomach, is an acidic lipase, in contrast with the alkaline pancreatic lipase. this breaks down fats to some degree though is not as efficient as the pancreatic lipase. the pylorus, the lowest section of the stomach which attaches to the duodenum via the pyloric canal, contains countless glands which secrete digestive enzymes including gastrin. after an hour or two, a thick semi-liquid called chyme is produced. when the pyloric sphincter, or valve opens, chyme enters the duodenum where it mixes further with digestive enzymes from the pancreas, and then passes through the small intestine, where digestion continues. when the chyme is fully digested, it is absorbed into the blood. 95% of absorption of nutrients occurs in the small intestine. water and minerals are reabsorbed back into the blood in the colon of the large intestine, where the environment is slightly acidic. some vitamins, such as biotin and vitamin k produced by bacteria in the colon are also absorbed. the parietal cells in the fundus of the stomach, produce a glycoprotein called intrinsic factor which is essential for the absorption of vitamin b12. vitamin b12 (cobalamin), is carried to, and through the stomach, bound to a glycoprotein secreted by the salivary glands – transcobalamin i also called haptocorrin, which protects the acid-sensitive vitamin from the acidic stomach contents. once in the more neutral duodenum, pancreatic enzymes break down the protective glycoprotein. the freed vitamin b12 then binds to intrinsic factor which is then absorbed by the enterocytes in the ileum. the stomach is a distensible organ and can normally expand to hold about one litre of food. the stomach of a newborn baby will only be able to expand to retain about 30 ml.
the spleen breaks down both red and white blood cells that are spent. this is why it is sometimes known as the ‘graveyard of red blood cells’ . a product of this digestion is the pigment bilirubin which is sent to the liver and secreted in the bile. another product is iron which is used in the formation of new blood cells in the bone marrow. western medicine treats the spleen solely as belonging to the lymphatic system, though it is acknowledged that the full range of its important functions is not yet understood. in contrast to this view, traditional chinese medicine sees the spleen to be of central importance in the digestive system. the role of the spleen is seen to affect the health and vitality of the body in its turning of digested material from the stomach into usable nutrients and energy. symptoms that include poor appetite, indigestion, bloating and jaundice, are seen to be indications of an imbalance in the spleen. the spleen is further seen to play a part in the metabolism of water, in ridding the body of excess fluid. in the west, the spleen is seen to be paired with the stomach but in chinese medicine, reference is made to the spleen system, which involves the pancreas.
fluids in the body are seen in traditional chinese medicine to be under the control of the spleen. fluids include digestive enzymes, saliva, mucus, fluid in the joints, tears, sweat and urine. they are categorised as thin and thick and together they are seen as nourishing all tissues and organs. in acupuncture two widely used acupuncture points – the stomach, (close to the knee) and the spleen, (halfway down from the knee) have long been seen to be connected and involved in digestive issues.
the liver is the largest organ (after the skin) and is an accessory digestive gland which plays a role in the body’s metabolism. the liver has many functions some of which are important to digestion. the liver can detoxify various metabolites; synthesise proteins and produce biochemicals needed for digestion. it regulates the storage of glycogen which it can form from glucose (glycogenesis). the liver can also synthesise glucose from certain amino acids. its digestive functions are largely involved with the breaking down of carbohydrates. it also maintains protein metabolism in its synthesis and degradation. in lipid metabolism it synthesises cholesterol. fats are also produced in the process of lipogenesis. the liver synthesises the bulk of lipoproteins.the liver is located in the upper right quadrant of the abdomen and below the diaphragm to which it is attached at one part, this is to the right of the stomach and it overlies the gall bladder. the liver produces bile, an important alkaline compound which aids digestion. bile bile produced by the liver is made up of water (85%), bile salts, mucus and pigments, 1% fats and inorganic salts. bilirubin is its major pigment. bile acts partly as a surfactant which lowers the surface tension between either two liquids or a solid and a liquid and helps to emulsify the fats in the chyme. food fat is dispersed by the action of bile into smaller units called micelles. the breaking down into micelles creates a much larger surface area for the pancreatic enzyme, lipase to work on. lipase digests the tryglycerides which are broken down into two fatty acids and a monoglyceride. these are then absorbed by villi on the intestinal wall. if fats are not absorbed in this way in the small intestine problems can arise later in the large intestine which is not equipped to absorb fats. bile also helps in the absorption of vitamin k from the diet. bile is collected and delivered through the common hepatic duct. this duct joins with the cystic duct to connect in a common bile duct with the gallbladder. bile is stored in the gallbladder for release when food is discharged into the duodenum and also after a few hours.
the gallbladder is a hollow part of the biliary system that sits just beneath the liver. it is a small organ where the bile produced by the liver is stored, before it is released into the small intestine. the bile flows from the liver through the bile ducts and into the gall bladder for storage. the bile is released in response to cholecystokinin (ckk) a hormone released from the small intestine.it is divided into three sections: fundus, body and neck. the neck tapers and connects to the biliary tree via the cystic duct, which then joins the common hepatic duct to become the common bile duct. at the neck of the gallbladder is a mucosal fold called hartmann’s pouch, where gallstones commonly get stuck. the angle of the gallbladder is located between the costal margin and the lateral margin of the rectus abdominis muscle. the fundus is at the same level as the transpyloric plane; the body is attached to the liver.the muscularis, is a layer of smooth muscular tissue that helps the gallbladder contract, so that it discharges its bile into the bile duct. the gallbladder needs to store bile in a natural, semi-liquid form at all times. hydrogen ions secreted from the inner lining of the gallbladder keep the bile acidic enough to prevent hardening. to dilute the bile, water and electrolytes from the digestion system are added. also, salts attach themselves to cholesterol molecules in the bile to keep them from crystallising. if there is too much cholesterol or bilirubin in the bile, or the gallbladder doesn’t empty properly the systems can fail. this is how gallstones form when a small piece of calcium gets coated with either cholesterol or bilirubin and the bile crystallises and forms a gallstone. the main purpose of the gallbladder is to store and release bile, or gall. the liver produces the bile and then it flows through the bile ducts into the gallbladder. when the bile is released, it is released into the small intestine and its purpose is to break down large fat molecules into smaller ones. after the fat is absorbed, the bile
is also absorbed and transported back to the liver for reuse.
pancreas action of digestive hormones pancreas, duodenum and bile duct the pancreas is a major organ functioning as an accessory digestive gland in the digestive system. it is both an endocrine gland and an exocrine gland. the endocrine part secretes insulin when the blood sugar becomes high; insulin moves glucose from the blood into the muscles and other tissues for use as energy. the exocrine part releases glucagon when the blood sugar is low; glucagon allows stored sugar to be broken down into glucose by the liver in order to re–balance the sugar levels. digestive enzymes are also produced. the pancreas lies below and at the back of the stomach. it connects to the duodenum via the pancreatic duct where it can act on the chyme that is released from the stomach into the duodenum. there is a nearby connection of the common bile duct to the duodenum. aqueous pancreatic secretions from duct cells contain bicarbonate ions which are alkaline and help to neutralise the acidic chyme that is churned out by the stomach. the pancreas is also the main source of enzymes for the digestion of fats (lipids) and proteins. (the enzymes that digest polysaccharides, by contrast, are primarily produced by the walls of the intestines.) the cells are filled with secretory granules containing the precursor digestive enzymes. the major proteases, the pancreatic enzymes which work on proteins, are trypsinogen and chymotrypsinogen. elastase is also produced. smaller amounts of lipase and amylase are secreted. the pancreas also secretes phospholipase a2, lysophospholipase, and cholesterol esterase. the precursor proenzymes ( also called zymogens), are inactive variants of the enzymes; which avoids the onset of pancreatitis caused by autodegradation. once released in the intestine, the enzyme enteropeptidase present in the intestinal mucosa activates trypsinogen by cleaving it to form trypsin; further cleavage results in chymotripsin. lower gastrointestinal tract main article: human gastrointestinal tract the lower gastrointestinal tract (gi), includes the small intestine and all of the large intestine.the intestine is also called the bowel or the gut.
the lower gi starts at the pyloric sphincter of the stomach and finishes at the anus. the small intestine is subdivided into the duodenum, the jejunum and the ileum. the caecum marks the division between the small and large intestine. the large intestine includes the rectum and anal canal.  small intestine lower gi tract – 3) small intestine; 5) caecum; 6) large intestine duodenum food eaten, starts to arrive in the small intestine after one hour, and after two hours the stomach has emptied. until this time the food is termed a bolus. it then becomes the partially digested semi-liquid termed chyme. in the small intestine, the ph becomes crucial; it needs to be finely balanced in order to activate digestive enzymes. the chyme is very acidic, with a low ph, having been released from the stomach and needs to be made much more alkaline. this is achieved in the duodenum by the addition of bile from the gall bladder combined with the bicarbonate secretions from the pancreatic duct and also from secretions of mucus-rich bicarbonate from duodenal glands known as brunner’s glands. the chyme arrives in the intestines having been released from the stomach through the opening of the pyloric sphincter. the resulting alkaline fluid mix, neutralises the gastric acid which would damage the lining of the intestine. the mucus component lubricates the walls of the intestine. when the digested food particles are reduced enough in size and composition, they can be absorbed by the intestinal wall and carried to the bloodstream. the first receptacle for this chyme is the duodenal bulb. from here it passes into the first of the three sections of the small intestine, the duodenum. (the next section is the jejunum and the third is the ileum).
the duodenum is the first and shortest section of the small intestine. it is a hollow, jointed c-shaped tube connecting the stomach to the jejunum. it starts at the duodenal bulb and ends at the suspensory muscle of duodenum. the attachment of the suspensory muscle to the diaphragm is thought to help the passage of food by making a wider angle at its attachment. most food digestion takes place in the small intestine. in the duodenum, pancreatic lipase is secreted together with a co-enzyme, colipase to further digest the fat content of the chyme. from this breakdown, smaller particles of emulsified fats called chylomicrons are produced. there are also digestive cells called enterocytes lining the intestines (the majority being in the small intestine). they are unusual cells in that they have villi on their surface which in turn have innumerable microvilli on their surface. all these villi make for a greater surface area, not only for the absorption of chyme but also for its further digestion by large numbers of digestive enzymes present on the microvilli. the cholymicrons are small enough to pass through the enterocyte villi and into their lymph capillaries called lacteals. a milky fluid called chyle consisting mainly of the emulsified fats of the cholymicrons results from the absorbed mix with the lymph in the lacteals. chyle is then transported through the lymphatic system to the rest of the body. the suspensory muscle marks the end of the duodenum and the division between the upper gastrointestinal tract and the lower gi tract. the digestive tract continues as the jejunum which continues as the ileum.
the jejunum, the midsection of the small intestine contains circular folds, flaps of doubled mucosal membrane which partially encircle and sometimes completely encircle the lumen of the intestine. these folds together with villi serve to increase the surface area of the jejunum enabling an increased absorption of digested sugars, amino acids and fatty acids into the bloodstream. the circular folds also slow the passage of food giving more time for nutrients to be absorbed. the last part of the small intestine is the ileum. this also contains villi and vitamin b12; bile acids and any residue nutrients are absorbed here. when the chyme is exhausted of its nutrients the remaining waste material changes into the semi solids called faeces, which pass to the large intestine, where bacteria in the gut flora further break down residual proteins and starches.
caecum and beginning of ascending colon the caecum is a pouch marking the division between the small intestine and the large intestine. the caecum receives chyme from the last part of the small intestine, the terminal ileum, and connects to the ascending colon of the large intestine. at this junction there is a sphincter or valve, the ileocecal valve which slows the passage of chyme from the ileum, allowing further digestion. it is also the site of the appendix attachment. large intestine in the large intestine, the passage of the digesting food in the colon is a lot slower, taking from 12 to 50 hours until it is removed by defecation. the colon mainly serves as a site for the fermentation of digestible matter by the gut flora. the time taken varies considerably between individuals. the remaining semi-solid waste is termed faeces and is removed by the coordinated contractions of the intestinal walls, termed peristalsis, which propels the excreta forward to reach the rectum and exit via defecation from the anus. the wall has an outer layer of longitudinal muscles, the taeniae coli, and an inner layer of circular muscles. the circular muscle keeps the material moving forward and also prevents any back flow of waste. also of help in the action of peristalsis is the basal electrical rhythm that determines the frequency of contractions.the taeniae coli can be seen and are responsible for the bulges (haustra) present in the colon. most parts of the gi tract are covered with serous membranes and have a mesentery. other more muscular parts are lined with adventitia. innervation dietary life rules, japan, edo period. the enteric nervous system, consisting of some one hundred million neurons, is embedded in the peritoneum, the lining of the gastrointestinal tract extending from the oesophagus to the anus. the neurons are collected into two plexuses – the myenteric plexus known as auerbach’s plexus and meissner’s plexus. auerbach’s plexus lies between the longitudinal and the smooth muscle layers. meissner’s plexus lies between the circular smooth muscle layer and the mucosa. parasympathetic innervation to the ascending colon is supplied by the vagus nerve. sympathetic innervation is supplied by the splanchnic nerves that join the celiac ganglia. most of the digestive tract is innervated by the two large celiac ganglia, with the upper part of each ganglion joined by the greater splanchnic nerve and the lower parts joined by the lesser splanchnic nerve. it is from these ganglia that many of the gastric plexuses arise.
Oral health is essential to overall health. good oral health improves a person’s ability to speak, smile, smell, taste, touch, chew, swallow, and make facial expressions to show feelings and emotions.
A frequent comment about citric acid from oranges, lemons, grapfruit, and lime is that because of its low ph balance it damages tooth enamel. This broad statement frightens everyday juice drinkers away from these juices that have enormous scientific proven benefits to human health.
Everything beneficial to life can be used excessively and become a destructive force simply by “too much” of it. “too much” exposure to the sun, “too much” exercise, “too much” kale, and “too much” natural sugar from fruits are examples of this trend.
The value of citrus fruits is unquestionable.
That does not mean you should drink 36 ounces or more of it everyday expect it to be a total benefit.
Remember there are literally billions of variables in human chemistry that make the results vary so widely between people.
I for one can drink a lot of citrus juices and i have fabulously healthy teeth (thanks in huge part to my personal friend and dentist Gerry Curatola, DDS).
Don’t avoid citrus fruits for fear of losing your teeth in the short or long term.
maintain good oral hygiene and for most people that should make up for a lot of the issues one might cast a negative light on.
Also if you have to make this a giant issue, simply dilute your citrus juices with water approxiamtely at a 1 to 1 ratio.
“Nutrition is a corner stone of oral health and wellness, and the best is what i call “triple a” nutrition which is what you get at juice press- alkalizing, anti-inflammatory and antioxidant rich thanks to my good friend, patient and Juice Press founder, Marcus Antebi!
As for my favorite juices, I love Soul Garden (formerly named Gravity) but also get a kick in the morning from Love at First Sight. I tell all my patients to go green for the brightest smile! the effects of “triple a” nutrition is a healthier protective natural ecology in the mouth, called the oral microbiome.
That creates fresher breath and whiter teeth as the unhealthy plaque bacteria resulting in that sticky, smelly, film on your teeth in the morning is retarded. While doing a juice cleanse, you should also “cleanse” your medicine cabinet of detergent toothpaste, anything with fluoride, alcohol based mouthwashes and any oral care products that say they kill germs whether triclosan or tee tree oil.
The pesticide approach to oral care is out! organic gardening for your mouth is in!! that’s why i also invented a natural nutritional & homeopathic toothpaste called revitin oral care that nourishes and supports the natural ecology of your mouth back into balance orhomeostasis. A perfect complement to healthy nutrition and lifestyle that is part of juice press’ core values!”
– Dr. Gerry Curatola
Dr. Gerry Curatola is an internationally renowned aesthetic and integrative dentist, researcher, author, and clinician. dr. curatola is founder of rejuvenation dentistry, a global, integrative, & wellness-oriented dental practice network with offices in New York, Los Angeles, London, Paris, and Rome, and cofounder of CS Bioscience the makers of Revitin Oral care. He serves as oralhealth expert to the Doctor Oz show, ABC, NBC and Fox Television networks. Dr. Curatola is clinical associate professor in cariology and comprehensive care at NYU College of dentistry and he also founded the Curatola Wing for clinical research in the Bluestone Center at NYU. he has authored numerous articles on dentistry and wellness, and he serves on the editorial board of the Journal of Dentistry, oral disorders & therapies, the International Journal of Dental Science, and Glow Magazine. his new book, Smile for Life, Rejuvenation dentistry and The Art of Wellness will be released in spring, 2014.
more than a decade ago, the u.s. department of agriculture created a powerful and enduring icon – the food guide pyramid. this simple illustration conveyed in a flash what the usda said were the elements of a healthy diet. the pyramid was taught in schools, appeared in countless media articles and brochures, and was plastered on cereal boxes and food labels.
tragically, the information embodied in this pyramid didn’t point the way to healthy eating. why not? its blueprint was based on shaky scientific evidence, and it barely changed over the years to reflect major advances in our understanding of the connection between diet and health.
with much fanfare, the usda recently retired the old food guide pyramid and replaced it with mypyramid, a new symbol and “interactive food guidance system.” the new symbol is basically the old pyramid turned on its side.
the good news is that this dismantles and buries the flawed pyramid. the bad news is that the new symbol doesn’t convey enough information to help you make informed choices about your diet and long-term health. and it continues to recommend foods that aren’t essential to good health, and may even be detrimental in the quantities included in mypyramid.
as an alternative to the usda’s flawed pyramid, faculty members in the harvard school of public health built the healthy eating pyramid. it resembles the usda’s in shape only. the healthy eating pyramid takes into consideration, and puts into perspective, the wealth of research conducted during the last ten years that has reshaped the definition of healthy eating.
pyramid building: in the children’s book who built the pyramid?, different people take credit for building the once-grand pyramid of senwosret. king senwosret, of course, claims the honor. but so does his architect, the quarry master, the stonecutters, slaves, and the boys who carried water to the workers.
the usda’s mypyramid also had many builders. some are obvious – usda scientists, nutrition experts, staff members, and consultants. others aren’t. intense lobbying efforts from a variety of food industries also helped shape the pyramid.
in theory, the usda pyramid should reflect the nutrition advice assembled in the dietary guidelines for americans. according to the usda, the guidelines “provide authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.”
this document, which by law must be revised every five years, aims to offer sound nutrition advice that corresponds to the latest scientific research. the panel assembled to create the guidelines usually generates 100 or so pages of dense nutrition-speak. this document is translated into a reader friendly brochure aimed at helping the average person choose a balanced and healthy diet. of far greater importance, the dietary guidelines for americans set the standards for all federal nutrition programs, including the school lunch program, and helps determine what food products americans buy. in other words, the guidelines influence how billions of dollars are spent each year. so even minor changes can hurt or help a food industry.
according to federal regulations, the panel that writes the dietary guidelines must include nutrition experts who are leaders in pediatrics, obesity, cardiovascular disease, and public health. selecting the panelists is no easy task, and is subject to intense lobbying from organizations such as the national dairy council, united fresh fruit and vegetable association, soft drink association, american meat institute, national cattlemen’s beef association, and wheat foods council.
released in early january, 2005, the dietary guidelines for americans 2005 continues to reflect the tense interplay of science and the powerful food industry. several of the new recommendations represent important steps in the right direction:
the new guidelines emphasize the importance of controlling weight, which was not adequately addressed in previous versions. and they continue to stress the importance of physical activity.
the recommendation on dietary fats makes a clear break from the past, when all fats were considered bad. the guidelines now emphasize that intake of trans fats should be as low as possible and that saturated fat should be limited. there is no longer an artificially low cap on fat intake. the latest advice recommends getting between 20% and 35% of daily calories from fats and recognizes the potential health benefits of monounsaturated and polyunsaturated fats.
instead of emphasizing “complex carbohydrates,” a term used in the past that has little biological meaning, the new guidelines urge americans to limit sugar intake and they stress the benefits of whole grains.
others remain mired in the past:
the guidelines suggest that it is fine to consume half of our grains as refined starch. that’s a shame, since refined starches behave like sugar. they add empty calories, have adverse metabolic effects, and increase the risks of diabetes and heart disease.
in terms of protein, the guidelines continue to lump together red meat, poultry, fish, and beans (including soy products). they ask us to judge these protein sources by their total fat content, “make choices that are lean, low-fat, or fat-free.” this ignores the evidence that these foods have different types of fats. it also overlooks mounting evidence that replacing red meat with a combination of fish, poultry, beans, and nuts offers numerous health benefits.
the recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong direction. of all the recommendations, this one represents the most radical change from current dietary patterns. three glasses of low-fat milk add more than 300 calories a day. this is a real issue for the millions of americans who are trying to control their weight. what’s more, millions of americans are lactose intolerant, and even small amounts of milk or dairy products give them stomachaches, gas, or other problems. this recommendation ignores the lack of evidence for a link between consumption of dairy products and prevention of osteoporosis. it also ignores the possible increases in risk of ovarian cancer and prostate cancer associated with dairy products.
the usda pyramid brick by brick: distilling nutrition advice into a pyramid was a stroke of genius. the shape immediately suggests that some foods are good and should be eaten often, and that others aren’t so good and should be eaten only occasionally. the layers represent major food groups that contribute to the total diet. mypyramid tries to do this in an abstract way, and fails.
six swaths of color sweep from the apex of mypyramid to the base: orange for grains, green for vegetables, red for fruits, a teeny band of yellow for oils, blue for milk, and purple for meat and beans. each stripe starts out as the same size, but they don’t end that way at the base. the widths suggest how much food a person should choose from each group. a band of stairs running up the side of the pyramid, with a little stick figure chugging up it, serves as a reminder of the importance of physical activity.
mypyramid contains no text. according to the usda, it was “designed to be simple,” and details are at mypyramid.gov. unless you’ve taken the time to become familiar with the pyramid, though, you have no idea what it means. relying on the web site to provide key information – like what the color stripes stand for and how many servings of each food group are recommended each day – guarantees that the millions of americans without access to a computer or the internet will have trouble getting these essential facts.
the usda also chose not to put recommended numbers of servings on the new pyramid because these differ from individual to individual according to weight, gender, activity level and age. instead, it offers personalized pyramids at mypyramid.gov.
building a better pyramid: if the only goal of the food guide pyramid is to give us the best possible advice for healthy eating, then it should be grounded in the evidence and be independent of business.
instead of waiting for this to happen, nutrition experts from the harvard school of public health created the healthy eating pyramid. it is based on the best available scientific evidence about the links between diet and health. this new pyramid fixes fundamental flaws in the usda pyramid and offers sound information to help people make better choices about what to eat.””
from eat, drink, and be healthy by walter c. willett, m.d. copyright © 2001, 2005 by the president and fellows of harvard college. reprinted by permission of free press/simon & schuster, inc.
Below are PETAs best reason for being a vegan. I agree with all of them but would add or say things differently. I am a vegan athlete. I have tested all of the critical facts about the benefits to being vegan. I have also unscientifically observed the positive results in thousands of people on different levels. From athletic healthy people to the very sick struggling to stay alive. There are no down sides to being vegan except the detox process going from flesh eater to vegan. You might experience cravings along the way. Certainly veganism if done incorrectly, may lead to deficiencies and/or a feeling of a lack of well being. Eliminating processed foods is more important than being a vegan or vegetarian. I know a lot of not so healthy vegetarians and vegans who never quite take that next step to real potent health. No judgements.
To be clear: one can eat the flesh of animal and be perfectly healthy if they eat the right portions at the right frequency. Too much protein is a problem in the western diet. The optimal diet is achieved through 100% raw plant based foods. This can be argued and proved in my opinion through the science of molecular nutrition. You must simple trace back food to its molecular composition and then the truth becomes evident. A raw food diet is possible ONLY for very few people with the mental toughness to firs detox properly and then stay on the course. I am not a raw foodist. It has proven too hard for me at this time. I eat about 80% raw by measurement of my caloric intake.
Back to veganism. I have watched several hundred type 2 diabetics improve their overall chemistry within a few days by adopting a vegan lifestyle. Veganism reduces the likely dietary mistakes of too much protein, which is a very big concern in the prevention of cancer. Veganism eliminates the problems with anti-biotics and hormones that are generally fed to animals that make their way into your chemistry.
You are what you eat eats. Not a typo. If you eat animals that eat corn, you are corn. Fact of chemistry. This is not optimal.
You can not fully experience the spiritual power that all humans are equipped to experience if you eat flesh foods. This is my opinion and belief. PETA would be shut down if they stated this.
The animals are our children, brother and sisters. The animals are us. We are the animals. We kill and waste hundreds of millions of lives every year. All of the animals are still not feeding the millions of malnourished people on this planet. Livestock require epic amounts of land and water. More so than any type of plant based crops.
Below are PETAs politically correct view points on veganism
Slim down and become energized: Is shedding some extra pounds first on your list of goals for the new year? Vegans are, on average, up to 20 pounds lighter than meat-eaters are. And unlike unhealthy fad diets, which leave you feeling tired (and usually don’t keep the pounds off for long), going vegan is the healthy way to keep the excess fat off for good while leaving you with plenty of energy.
It’s the best way to help animals: Did you know that every vegan saves more than 100 animals a year? There is simply no easier way to help animals and prevent suffering than by choosing vegan foods over meat, eggs, and dairy products.
A healthier, happier you: A vegan diet is great for your health! According to the Academy of Nutrition and Dietetics, vegans are less likely to develop heart disease, cancer, diabetes, or high blood pressure than meat-eaters are. Vegans get all the nutrients that they need to be healthy, such as plant protein, fiber, and minerals, without all the nasty stuff in meat that slows you down and makes you sick, such as cholesterol and saturated animal fat.
Vegan food is delicious: So you’re worried that if you go vegan, you’ll have to give up hamburgers, chicken sandwiches, and ice cream? You won’t. As the demand for vegan food skyrockets, companies are coming out with more and more delicious meat and dairy-product alternatives that taste like the real thing but are much healthier and don’t hurt any animals. Plus, we have a list of some of our favorite products and thousands of tasty kitchen-tested recipes to help you get started!
Meat is gross: Meat is often contaminated with feces, blood, and other bodily fluids—all of which make animal products the top source of food poisoning in the United States. Scientists at the Johns Hopkins Bloomberg School of Public Health tested supermarket chicken flesh and found that 96 percent of Tyson chicken was contaminated with campylobacter, a dangerous bacterium that causes 2.4 million cases of food poisoning each year, resulting in diarrhea, cramping, abdominal pain, and fever.
Help feed the world: Eating meat doesn’t just hurt animals—it hurts people, too. It takes tons of crops and water to raise farmed animals. In fact, it takes up to 13 pounds of grain to produce just 1 pound of animal flesh! All that plant food could be used much more efficiently if it were fed directly to people. The more people who go vegan, the better able we’ll be to feed the hungry.
Save the planet: Meat is not green. Consuming meat is actually one of the worst things that you can do for the Earth. It is wasteful and causes enormous amounts of pollution, and the meat industry is also one of the biggest causes of climate change. Adopting a vegan diet is more effective than switching to a “greener” car in the fight against climate change.
All the cool kids are doing it: The list of stars who shun animal flesh is basically a “who’s who” of today’s hottest celebs. Joaquin Phoenix, Natalie Portman, Ariana Grande, Al Gore, Flo Rida, Tobey Maguire, Shania Twain, Alicia Silverstone, Anthony Kiedis, Casey Affleck, Kristen Bell, Alyssa Milano, Common, Joss Stone, Anne Hathaway, and Carrie Underwood are just some of the famous vegans and vegetarians who regularly appear in People magazine.
Look sexy and be sexy: Vegans tend to be thinner than meat-eaters and have more energy, which is perfect for late-night romps with your special someone. (Guys: The cholesterol and saturated animal fat found in meat, eggs, and dairy products don’t just clog the arteries to your heart. Over time, they impede blood flow to other vital organs as well.) Plus, what’s sexier than someone who is not only mega-hot but also compassionate?
Pigs are smarter than your dog: Although most people are less familiar with pigs, chickens, fish, and cows than they are with dogs and cats, animals used for food are every bit as intelligent and able to suffer as the animals who share our homes are. Pigs can learn to play video games, and chickens are so smart that their intelligence has been compared by scientists to that of monkeys.
Just to be clear: Eating processed carbohydrates to load up before an endurance event is not only incorrect science, long term it’s insurance you will compete at below peak performance. – marcus antebi co-founder of juice press
PLANTS ARE PURE SPORTS NUTRITION – ENERGY & RECOVERY.
Straight and to the point: The best source of energy is fruit. 100% factoid of molecular science. It burns the cleanest and requires the least amount of energy to absorb. This is efficiency. Protein and fat are not good sources of fuel. They need to be converted into glucose first. This is a waste of energy. The best time to for an athlete to drink juices is during and 30 minutes after the training or event. Especially the higher fruit sugar content juices and starchy vegetables juices. Unlike a giant bowl of pasta which is highly processed and therefore deleterious to your overall chemistry, the juices contain vital minerals and vitamins. Green juices help to remove carbonic acid from the blood stream, helping the maintenance of blood pH levels.
There are a lot of misconceptions (many coming from some pretty smart people) about what your body is expecting before, during, and after a long, strenuous athletic event. one thing is for sure—the solution does not come from processed foods. some athletes believe carbohydrate-loading prior to an event is helpful. many believe the consumption of more protein is the key. still others think glucose solution formulas do the trick. the fact is, because no two chemistries are ever in the same place at the same time, there may be small elements of truth to all these things.
juice press keeps it really simple. if you eliminate complicated, slow transit, hard to digest foods, and go right for raw juices, you might achieve the results you desire.
the body is a miraculous healing machine with an innate ability to heal itself, provided the pathway to recovery is left open by your lifestyle choices, which include, but are not limited to, your diet. the body performs many prolific healing processes on an ongoing basis. one is the detoxification of the blood through the liver and the lymphatic system. another is the repair and regeneration of muscle tissue. yet another is the healing of cuts and bruises. and lastly, the maintenance and balance of the blood’s ph level. your blood’s ph level, no matter what you do, is always set somewhere between 7.3 and 7.4. eating and drinking acid-forming foods and liquids cannot lower your ph balance; all it does is increase the strain of the body’s fight to maintain homeostasis. during rigorous training or exercise, your body will perform better if it is not working as hard to maintain homeostasis. drink more raw, organic green juice and avoid processed foods.
If you want to gain a lean physique: exercise intensely or as needed. Watch your calories. Do not eat after the sun goes down. Allow your body to have free reign over your chemistry every day for as long as possible. This insures greater health and efficiency of use of the calories you do consume.
Marcus Antebi, Ceo & Co-Founder
while most hangover remedies are wives’ tales, some are powerful placebos in action. it’s best to drink water if you feel dehydrated. it might help to drink green juices. the discomfort of a hangover has its obvious trace in the stomach. if it doesn’t make you queasy, try drinking our ginger fireball. the ginger breaks up inter-cellular gases and reduces inflammation. like most remedies it’s what you are leaving out that allows the body to take over and heal so avoid processed foods, animal protein, and dairy for starters.
“now we depart from health in just the proportion to which we have allowed our alkalies to be dissipated by introduction of acid-forming food in too great amount. it may seem strange to say that all disease is the same thing, no matter what its myriad modes of expression, but it is verily so.”
-william howard hay, m.d. from his 1933 book “a new health era”
ineffective or unproven remedies
recommendations for foods, drinks and activities to relieve hangover symptoms abound. the ancient romans, on the authority of pliny the elder, favored raw owl’s eggs or fried canary, while the “prairie oyster” restorative, introduced at the 1878 paris world exposition, calls for raw egg yolk mixed with worcestershire sauce, tabasco sauce, salt and pepper.
by 1938, the ritz-carlton hotel provided a hangover remedy in the form of a mixture of coca-cola and milk (coca-cola itself having been invented, by some accounts, as a hangover remedy). alcoholic writer ernest hemingway relied on tomato juice and beer. certain mixtures were developed specifically for the purpose. the “black velvet” consists of equal parts champagne and flat guinness stout.
1957 survey by a wayne state university folklorist found widespread belief in the efficacy of heavy fried foods, tomato juice and sexual activity.
activities said to be restorative include a shower—alternating very hot and very cold water, exercise, and steambath or sauna (although medical opinion holds this to be very dangerous, as the combination of alcohol and hyperthermia increases the likelihood of dangerous cardiac arrhythmias).
other untested or discredited treatments include:
globe artichoke (cynara scolymus) extract: “our results suggest that artichoke extract is not effective in preventing the signs and symptoms of alcohol-induced hangover.”
propranolol: “we conclude that propranolol does not prevent the symptoms of hangover.”
fructose and glucose: a 1976 research came to the conclusion that “the results indicate that both fructose and glucose effectively inhibit the metabolic disturbances induced by ethanol but they do not affect the symptoms or signs of alcohol intoxication and hangover.” nevertheless, consumption of honey (a significant fructose and glucose source) is often suggested as a way to reduce the effect of hangovers.
kudzu (pueraria montana var. lobata): the main ingredient in remedies such as kakkonto. a study concluded, “the chronic usage of pueraria lobata at times of high ethanol consumption, such as in hangover remedies, may predispose subjects to an increased risk of acetaldehyde-related neoplasm and pathology. … pueraria lobata appears to be an inappropriate herb for use in herbal hangover remedies as it is an inhibitor of aldh2.
according to fred bisci, juice press nutrition guru, there are many things that cause inflammatory responses in the body. it is well known that inflammation can be a very painful experience. inflammation is part of our immune system’s defense and part of the healing process resulting from injury, infection and many other circumstances that can affect us on a cellular level. as said before inflammation is part of the body’s immune response. initially it is beneficial. an example: when your elbow sustains a blow, the tissue needs care and protection. however inflammation can be self-perpetuating. if the cause is not removed more inflammation is created in response to the existing inflammation. to stop the process of the initial inflammation is to prolong the problem which could create chronic inflammation.
one of the main causes of inflammation is lifestyle. processed food is one of the main causes of long-term inflammation directly or indirectly. chronic inflammation is essentially the onset of most of our diseases, directly or indirectly. briefly, lifestyle, diet and our eating habits and injury are the leading causes of inflammation. processed foods, such as white flour and processed grains, all processed sugars, all sodas and carbonated drinks, coffee, alcoholic beverages, cold cuts and all processed meat products are acid forming foods of the worst type and leave an acid ash. raw fresh vegetables and fruit, and fresh fruit and vegetable juices are anti-inflammatory and leave an alkaline ash, which is far better than acid ash which causes inflammation.
the rapid introduction of fresh fruit and vegetable juices, with all its alkaline forming vitamins and minerals, and omitting all processed food and other foods rapidly helps the body’s immune system to neutralize inflammation – in most cases.
when juice fasting, the omission of dietary fats and proteins enables the human body to recycle its own fats and proteins. otto buckinger, a world renown german biochemist labeled this process “”autolysis.”” otto buckinger fasted over 80,000 people in his lifetime. he said that juice cleansing is a dynamic tool in restoring a healthy homeostasis in the human body.
the power of a juice fast takes place when you omit all the things in your everyday lifestyle which have caused our body’s detox system to fall behind and start to create chronic inflammation. when you leave out all the fats and proteins and all other processed foods, including the organic vitamins and minerals and the water that your body needs, your body will start to feed off the morbid materials and weaker and dying cells.
juice cleansing is a dynamic and awesome tool at our disposal to help recreate a healthy equilibrium in our bodies on a cellular level. of course, this is a simple explanation to a complicated process.
fred bisci has been 100% raw vegan for over 45 years and his been a nutritonal counselor for 50 years.
It’s what you leave out of your diet that allows your body to heal, but that doesn’t mean you have to starve yourself when you’re sick. Start by leaving out any and all stimulants and poisons such as coffee, dairy, and processed foods.
You can’t fight a cold because it’s actually a simple detox process that occurs naturally. You can help prevent a cold from accelerating into a more serious illness by maintaining hydration, resting, and of course consulting a physician when necessary.
When I have a cold, I like to drink raw ginger juice to relieve symptoms and well asfresh raw juices with Vitamin C. My favorite powerful juices to drink as remedies for some of the pains of the common cold:
1. Ginger Fireball – medium spicy
2. Volcano – very spicy
3. Spicy Citrus – medium spicy
4. first degree burn – nuclear
5. Rehab Shot – nuclear hot
6. Greens + Earth – easy not spicy
7. Diluted Lucky Seven w/ water
8. Hot Soups from Juice Press
Marcus Antebi – CEO and Co-Founder
not necessary. although it can’t hurt. i like these kinds of kooky things. it may help to include some digestive enzymes from the mouth. not necessary with juice. chew if you want.
these claims were not evaluated by the fda…
with real, plant-based food, the body is more efficient in utilizing calories, whereas with processed foods and protein heavy diets, even with lower calorie intake, one will gain weight, always be hungry and will generally toxify the body.
calorie counting causes mass hysteria. dieting based on caloric intake has failed the masses for all eternity. why are food experts still placing focus on calories? to lose weight, the addiction and the emotional components have to be addressed, while a drastic lifestyle change is practiced.
because good nutrition is more than just following nutrition labels, it’s important to look at the whole picture when assessing the value of a food or beverage. we feel it’s a catastrophic blunder to blindly pursue calorie, fat, sugar, or carb counting. if your diet consists primarily of processed foods, it is not calories that are preventing you from achieving optimal health.
sometime in late 2009 i was in a cramped disgusting basement on east 1st street months away from opening juice press one. my founding partner alain and i were confident we knew everything about everything. in truth it was a necessary delusional thought process to distract us from the terrors of starting a new business in new york city.
alain brings this good looking young argentinian dude into the basement and he says, “this is donna karen’s chef!” martin steps up to the norwalk juicer i was trying to blow up making the first round of prototype juice formulas and says, “try this, try that!” he was a genius! the genius i needed to execute the project at hand.
naturally i said to martin, “what are you doing for the rest of your life?” and that began my friendship with martin and the development of the beginning menu at juice press. martin richards added many recipes of food that still exist all these years later. i am very grateful for his early support and contributions. martin introduced me to our current head chef daniel sage.
jermaine jonas!! during martin’s early development of the menu at juice press one, we realized we needed more talent in the kitchen. our three main categories needed more innovation and so we sought after a second chef. jermain jonas found juice press through a craigslist ad. jermaine brought soooooo much to juice press in terms of great items and quality of the production of our juices and foods. jermaine moved on to build Juice NV in Las Vegas and as still a close friend.
Marcus Antebi | CEO founder
we use plastic, recyclable bottles that are bpa-free.
bisphenol a (bpa) is an organic compound with the chemical formula (ch3)2c(c6h4oh)2. it is used to make specific kinds of plastic: polycarbonate polymers and epoxy resins. bpa is controversial because it exerts weak, but detectable, hormone-like properties, raising concerns about its presence in consumer products and foods contained in such products.
our bottles are made from polyethylene terephthalate (pet) plastic, which does not contain bpa anywhere in its chemical composition. we do not heat anything. we do not use microwaves. and we do not boil or soak bottles in high temperatures.
we do greatly dislike contributing to the world’s pollution problem. plastic sucks. when juice press was founded, our leading competitor admirably sold their juice in heavy glass bottles. they tried valiantly to hold the line and collect deposits, recycle, and return deposits! this did not last. the demand for juice for all of us is so incredibly high that rotating thousands of glass bottles through small production facilities is not commercially viable. as the co-founder, i am without an answer as to how i could survive in this business without the use of plastic.
if you trust your obstetrician, follow his/her recommendations. anyone can get sick at anytime from produce, whether prepared at home or by a commercial operation like juice press. no doctor in their right mind would tell a pregnant women to avoid eating carrots or spinach. the fear and misinformation that doctors still feed their patients is still amazing to us.
juice press takes every precaution in handling produce to make sure we are serving fresh and clean juice and foods. that being said, this question is a loaded gun.
always consult your physician if concerned about the risks associated with a raw food, raw juice diet.
cold pressing juice is a process invented by norman walker in 1932. his press (the norwalk) has two separate juice extraction machines built into it: (1) the pulverizer; and (2) the 3 ton hydraulic press. the pulverizer cuts down solid produce by shredding it into a pulp. this breaks open the fibers and frees the nutrients and enzymes from within. the second phase of the press is to place the pulp in a cotton cloth and literally squeeze it using the flat hydraulic press. this method of juice extraction is more efficient than the rotary blade juice machine. the rotary machine only shreds the produce down and separates the juice from the pulp. the pulp is still teaming with liquid when it’s discarded, wasting a good portion of the nutrients and enzymes.
our juice is made on the slowest machines, which produce the least amount of juice commercially acceptable. there are larger commercial machines available, but we feel they produce an inferior tasting product. we use multiple norwalk cold press machines, pressing juice fresh daily.
using norman walker’s machine and following his philosophies, and only using a selection of the best organic, ripe produce, juice press’s process ensures that you always get the best tasting and purest juice available.
because the press does not force air into the juice during pressing, the juice is not decaying as fast as with other methods of juice extraction. it is considered perfectly acceptable to bottle this type of juice for 2 to 4 days.
the cold press is a term that does not accurately describe the real process because the shredding down stage of the process can generate considerable heat during long phases of operation. especially on dense leafy greens. if caution is not used, one could easily bring the pulp temperatures above 120 degrees. the theory is that norwalks and similar machines are “cold” – not true. they are better at extracting.
There aren’t any official medical guidelines, but using a classic Neti Pots or a makeshift version can be very beneficial to your health and comfort. Throughout the day you inhale plenty of participants like pollen and dust that can irritate all of the cavities from your nostrils deep into your eustachian tubes.
Basically, a Neti Pot is a fancy ceramic or plastic “Aladdin’s lamp” shape vessel to hold enough water for each nostril.
You want to use warm water. With extremely allergic people, using warm distilled water may even be more effective and less of an irritant than what ?
Use fine sea salt in a mild solution, highly diluted. And the rest is self explanatory. Rinse out your nostrils until the water flows freely from one to the other. This is a really gentle and useful way to reduce the effects of allergies and congestion.