Raw juice therapy is a method of treatment of disease through an exclusive diet of juices of fruits and vegetables. It is also known as JUICE FASTING. It is the most effective way to restore health and rejuvenate the body.

During raw juice therapy, the eliminative and cleansing capacity of the organs of elimination, namely lungs, liver, kidneys and the skin, is greatly increased and masses of accumulated metabolic waste and toxins are quickly eliminated. It affords a physiological rest to the digestive and assimilative organs. After the juice fasting or raw juice therapy, the digestion of food and the utilization of nutrients is vastly improved.


Raw juices of fruits and vegetables are extremely rich in vitamins, minerals, trace
elements, enzymes and natural sugars. They exercise beneficial effect in normalizing all the body functions. They supply needed elements for the body’s own healing activity and cell regeneration, thereby speeding the recovery.

The juices extracted from raw fruits and vegetables require no digestion and almost all their vital nutrients are assimilated directly in the bloodstream. Raw juices are extremely rich in alkaline elements. This is highly beneficial in normalizing
acid-alkaline balance in the blood and tissues as there is over-acidity in most conditions of ill-health.

Generous amounts of easily assimilation organic minerals in raw juices especially calcium, potassium and silicon help in restoring biochemical and mineral balance in the tissues and cells, thereby preventing premature aging of cells and disease.

Raw juices contain certain natural medicines, vegetal hormones and antibiotics. For
instance, string beans are said to contain insulin-like substance. Certain hormones
needed by the pancreas to produce insulin are present in cucumber and onion juices.
Fresh juices of garlic , onions, radish and tomatoes contain antibiotic substances.


All juices should be made fresh immediately before drinking. Canned and frozen juices should not be used. Only fresh ripe fruits and vegetables, preferably organically grown, should be used for extraction of juices.

Only as much juice as needed for immediate consumption should be extracted. Raw juices oxidize rapidly and lose their medicinal value in storage, even under refrigeration. e.g (apples turn brown)

The quality of the juices has a distinct bearing on the results obtained. In case of incomplete extraction of juices, their effective power is proportionately reduced due to the absence of the vitamins and enzymes which are left behind in fibre and the pulp.

If juices are too sweet they should be diluted in water on 50 : 50 basis or mixed with other less sweet juices. This is especially important in some specific conditions such as diabetes, hypoglycemia, arthritis and high blood pressure.


Juices from sweet fruits may be combined with juices of sub-acid fruits, but not with 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.

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