Drink vegetable juice at least half an hour after meals. Follow the general rule to not drink vegetable juices before meals or with fruit juices. The very soluble minerals that are found in vegetables, like phosphorus, magnesium, calcium, iron, potassium, and copper maintain an acid balance of the body. They help the absorption of proteins, vitamins, carbohydrates, and fats in food. They also help in the elimination of body liquids, salts, and wastes.
There are so many options available, but according to our research, the following are the most nutritious vegetables to juice.
Below are some of the most nutritious vegetables to juice and something about the good they do in the body
Spinach is a valuable leafy vegetable. It has high organic iron, sodium, potassium, calcium, and magnesium. If you combine Carrot and Spinach juice it will reestablish the muscle tone of the intestines. The organic oxalic acid in raw spinach is helpful to stimulate the peristaltic action of the intestines. When spinach is cooked it changes the oxalic acid to inorganic which can form into crystals in the kidneys.
Dandelion greens are a good source of potassium, calcium, sodium, and magnesium. Dandelions nourish the bone structure and help the health of the teeth. It is good for the lymph and helps release toxins through the skin pores. Dandelion is a cold-loving plant that will have a mild flavor if harvested in the cold months. It will become bitter if grown through the hot months. It is helpful and nutritional in many organs of the body so combine with carrot juice for a milder flavor juice in hot months. Blossoms are high in Vitamin D and roots are good for the kidneys.
The stalks along with the green leaves should be used because in addition to very high sodium content they contain insulin. Celery, our best food for organic sodium chloride, has four plus times more organic sodium than calcium. This is why raw celery juice is a wonderful drink for hot weather. It provides organic salt which is much better for the body than the inorganic salt. It helps with nerves, sleeplessness, and sobering a drunk. Eating too much starch leaves deposits of inorganic calcium in our bodies. When we eat celery the organic sodium in celery aids in maintaining the inorganic calcium in solution until at least some of it can be eliminated from the body before it accumulates and causes trouble. The high magnesium and iron content of celery are good for the blood cells.
Carrots are one of our most complete foods. The finely grated pulp of raw carrots is one of the most soothing, efficient ways to heal a diseased colon. Raw carrots contain all the elements and all the vitamins that are required by the human body. This is not true of cooked carrots. Carrot juice is a good cleanser of bile and waste matter coagulated in the liver from years of wrong eating.
If the skin becomes discolored, after drinking carrot and other juices, it is a result of coagulated bile in the liver dissolving so fast that sluggish kidneys and bowels were not able to take care of its elimination quickly enough, resulting in the lymph carrying this toxic matter out the pores of the skin. If this happened to me I would be grateful to have the cleanse going on rather than the alternative. Drinking raw carrot juice will bring relief to eyes and reduce fatigue resulting from working or driving in bright lights.
Cucumbers are recognized as a valuable health food. They are tasty and refreshing when crisp. Cucumbers are very high in potassium, iron, and magnesium. They also contain a relatively high percentage of silicon and fluorine.
Broccoli is rich in potassium, phosphorous and sulfur. Raw is best for Broccoli, and stems should be used as well as the tops. They are wonderful juiced or chopped and ground for salads. Broccoli is a very good cleanser and tends to reduce body weight.
Both the red and white, are valuable ingredients in a salad but only in reasonable quantities, because the sulfur and chlorine content is high. Red cabbage has 50% more sulfur than white. White cabbage has about 65% more potassium, nearly ten times more iron and about three times as much silicon as the red cabbage. If not properly chewed, cabbage will cause gas, and if you combine cabbage with vinegar, salt, or sugar it can irritate the digestive tract.
Kale is another cold-loving plant and quite possibly could be grown through the winter months if protected. It belongs to the cabbage family and is high in sulfur, phosphorus, chlorine, and potassium. It is valuable as a cleanser and is rich in vitamins. You should consume it when young and tender. Best when harvested in cold weather.