April 18, 2008, Newsletter Issue #112: Juicing wild herbs

Tip of the Week

Let's see why and when juicing can get us something that whole food can not. The problem is that we don't eat enough fruits and vegetables to get all the benefits they can offer.



The National Cancer institute recommends five servings of vegetables and three of fruits each day, but an average American eats only 1 1/2 servings of vegetables and no fruit on most of the days. Possibly, juicing could provide the answer to fixing our fruit and vegetable deficient diets.



But how about wild plants? Is there any reason why should we get concerned about getting enough of those while we hardly get enough of regular veggies or their juices? Maybe there are some reasons. First, wild plants grow on un-depleted soils while cultivated ones don't. Farmers for already centuries get out of soil just about entire Periodic Table of the Elements but what's returned with fertilizers is hardly more than three of the elements - Nitrogen, Potassium, and Phosphorus.



Second reason is freshness. Most of the produce on shelves went a long way while harvesting wild plants gives you the control of the freshness. Of course, you can learn when to harvest wild plants to catch the pick of their nutritional value while even local farmers pick the fruits and vegetables well before their prime time of ripeness. Finally, you can be sure there's no such thing as genetic engineering or artificial selection not for nutrients but for shelf life.



Aloe vera juice contains numerous vitamins and minerals, enzymes, amino acids, natural sugars and agents which may be anti-inflammatory and anti-microbial.



Many of the benefits of Nettles are due to very high levels of calcium, magnesium, iron, potassium, phosphorous, manganese, silica, iodine, silicon, sodium, and sulfur. Nettles also are a good source of vitamin C, beta-carotene, and B-vitamins. Nettles are very high in protein, more than any other herb or even vegetable - an amazing 10%!



Dandelion Greens' juice has a high iron content, quadruple the carotene content of lettuce plus rich supplies of calcium, potassium, and vitamins C and E.

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