Obesity

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Combining and Selecting Juices

340.   Fruit and vegetable juices may be divided into six main types: –

• Juices from sweet fruits such as prunes and grapes.
• Juices from sub-acid fruits like apple, plum, pear, peach, apricot and cherry.
• Juices from acid fruits like orange, lemon, grapefruit, strawberry and pineapple.
• Juices from vegetable fruits, namely, tomato and cucumber.
• Juices from green leafy vegetables like cabbage, celery, lettuce, spinach, parsley and watercress.
• Juices from root vegetables like beetroot, carrot, onion, potato and radish.

 

341.   Generally speaking, fruit juices stir up toxins and acids in the body, thereby stimulating the eliminative processes. Vegetable juices, on the other hand, soothe the jaded nerves and work in a much milder manner. They carry away toxic matter in a gentle way. Owing to their differing actions, fruit and vegetable juices should not normally be used at the same time or mixed together.

 

342.   It is desirable to use juices individually. In any case not more than three juices should be used in any one mixture. The following broad rules apply when using mixtures of juices:

 

• Juices from sweet fruits may be combined with juices of sub-acid fruits, but not with those of acid fruits, vegetable fruits or vegetables.
• Juices from sub-acid fruits may be combined with juices of sweet fruits, or acid fruits, but not with other juices.
• Juices from acid fruits may be combined with those of sub-acid fruits or vegetable fruits, but not with other juices.
• Juices from vegetable fruits may be combined with those of acid fruits or of green leafy vegetables, but not with other juices.
• Juices from green leafy vegetables may be combined with those of vegetable, fruits or of the root vegetable, but not with other juices.
• Juices from root vegetables may be combined with those of green leafy vegetables, but not with other juices.