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Juices

Healing properties of juices

Table Of The Healing Properties Of Juices (Fruits & Vegetables)

A | B | C | D | F | G | H | K | L | M | N | P | R | S | T | W

Type Of Plant Available Nutrients & Phyto-Chemicals Healing Properties

A

Alfalfa Sprouts

Almond Milk
(made by blending whole almonds & water, & straining off water)

Apple

Apricot

Asparagus

Avocado

B

Banana
(great in smoothies)

Bean Sprouts
(such as sprouted mung beans, alfalfa, wheat berry, chickpeas, lentils & aduki beans etc)

Beans, string

Beetroot & tops
(can use the tops as well if desired)

Berries
See Blackberries
Blueberries
Raspberries
Strawberries

Blackberries

Blueberries

Broccoli

Brussels Sprouts

C

Cabbage

Cantaloupe
(rockmelon)

Capsicum
(see peppers)
See Peppers
See Peppers

Carob

Carrot

Cauliflower

Celery

Cherries

Chillies
(see peppers)
See Peppers
See Peppers

Citrus Fruits
See Orange
Grapefruit

Coconut

Coriander

Cranberry

Cucumber

D

Dandelion

Dates

F

Fennel

Figs

G

Garlic Cloves
(This also applies to all vegetables in the "Allium Family" such as leeks, onions, shallots, spring onions & chives)

Ginger Root

Grapes

Grapefruit

Guava

H

Honeydew Melon

Horseradish

K

Kelp (kombu)
and other sea vegetables such as arame, wakame, nori, hijiki, dulse etc.

L

Lemons

Lettuce

M

Mango

N

Nectarines

P

Parsley

Pawpaw (Papaya)

Peaches

Pears

Peppers- Sweet
Green, red, orange, yellow & purple (members of capsicum family) The green peppers are harder to digest as they are less ripe. Roasting or char-grilling peppers will enhance their sweetness.

Peppers- Chilli
There are more than 200 types of chilli. Red chillies are not always hotter than green chillies, but they are probably riper. They range in taste from mild to blisteringly hot.

Pineapple

Pomegranates

Potatoes- sweet

Potatoes- regular
There are thousands of varieties. Discard potatoes with green patches as these contain toxins called solanines.

Prunes

R

Radish & its leaves
There are several types- round ruby red, longer white tipped, Chinese radishes etc.

Raisins

Raspberries- black

Raspberries- red

Rhubarb

S

Spinach

Strawberries

T

Tomatoes

Turnip
Turnip Root

Turnip Leaves

W

Watercress

Watermelon

Wheat Grass

Yellowing Of The Skin

Many of the fruits and vegetables used for juicing contain plentiful amounts of the beneficial phyto-chemicals called beta-carotene. Beta-carotene is a powerful antioxidant, which reduces the risk of many types of cancer. Once levels of beta-carotene build up in the body, a slight yellowing or bronzing of the skin may occur. This is more apparent on the pale areas of the body such as the inner arms and palms. This is nothing to worry about, as it has nothing to do with vitamin A toxicity. Beta-carotene will not be converted into vitamin A unless the body needs more vitamin A. High levels of beta-carotene in the body will not lead to vitamin A toxicity, and indeed will reduce your chances of cancer. The bronzing of the skin gives a healthy glowing appearance to the complexion.

 

     
     

 

 

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