THE IMPORTANCE OF FRESH JUICES

THE IMPORTANCE OF FRESH JUICES

One of the finest ways to obtain necessary nutriments in the diet is
through the
intake of raw fruit and vegetable juices. Many of the readily available
vitamins
and minerals in fruits and vegetables are needlessly lost during cooking,
boiling, frying and other ruinous food preparation processes.

Nature presents fruits and vegetables to us in a wholesome state,
containing all
the essentials which can sustain a high quality of life in a healthy body.
Man,
in his insatiable desire to improve upon Nature, usually comes up with an
end
product that hardly resembles the Creator's original design in appearance
or
function.

We see the market shelves (and this includes the health stores) loaded
with all
sorts of "health giving" bottled juices derived from numerous
sources--this
includes the common garden variety vegetables and the most exotic
tropically-grown fruits.

The main thing that these juices have in common is this: THEY ARE ALL
DEAD.
During the bottling or canning process the precious juices are heated to
temperatures far above the sun's ripening rays in the field or orchard.

We know that whenever a food is heated above approximately 130 degrees F.,
many
of the life-giving enzymes are destroyed. The vitamins and minerals
contained
within the substance are converted to inorganic and inassimilable toxins.

These inorganic poisons are extremely detrimental to the system because
often
they cannot be easily eliminated by weakened organs.

Several years ago we visited a large orange juice processing plant near
the
shores of the Salton Sea in Southern California. One would imagine that
the
juices of ripe oranges from the nearby orange groves would be immediately
frozen
and shipped out. This was not so, however.

The fresh orange juice underwent a process which included heating the
juice to a
temperature many degrees above the boiling point of 212 degrees F. This
was a
necessary part of the pasteurization process in order to kill any bacteria
present in the juice. It also killed the juice.

The natural Vitamin C which was destroyed by the extreme heat was replaced
by
the addition of synthetic Vitamin C to the "soup" at the end of the
process.

You may recall that we have suggested the use of bottled juices in some of
our
cleansing and rejuvenation programs, apple, grape, and so on. This is true
ONLY
when freshly squeezed juices are unavailable or out of season. There is no
satisfactory substitute for "the real thing."

Youngsters whose taste buds have not yet been numbed by years of food
abuse (the
addition of tons of salt during a lifetime to "flavor" the food, for
example)
can taste the difference between first class and "steerage" products
immediately.

Freshly squeezed orange juice was always a part of our breakfast when our
family lived up in Washington state. We remember one morning when we ran
out of
fresh oranges to make the juice. I went down to the local store and
purchased
some frozen orange juice to substitute for the fresh.
We reconstituted it and placed glasses of it before our children who were
accustomed to the freshly squeezed item. They took one swallow and said,
"Yuk!
This stuff tastes terrible. What did you do to it??" They instinctively
knew
that there was something wrong with it.

Anyone who has tasted canned carrot juice and fresh carrot juice has had
the
same reaction. The insipid cooked carrot liquid in the can has been
responsible
for many people never trying carrot juice again---even if it was fresh and
sweet. Carrot juice is one of the best foods available. We'll talk more
about it
later.

Fresh juices are easily digestible and do not tax the digestive system. We
can
compare them to a blood transfusion from the plant to the human body. With
fresh
juice taken within a few minutes after squeezing, the vital source of
energy
goes directly into the bloodstream. All juices should be sipped slowly and
"chewed" like solid food. They should be swished around in the mouth and
thoroughly mixed in with the saliva in order to properly begin the
digestive
process.

Many juices are rich and not compatible with the gastric juices when an
insufficient amount of saliva is present. This may result in discomfort or
regurgitation. So juices should not be gulped or drunk quickly in large
amounts.
Let me tell of an incident which occurred in downtown Salt Lake City. We
had a
small health store and juice bar in one of the busiest sections of
downtown. A
woman came into the juice bar and demanded to have a large glass of raw
beet
juice. I told her that it was not wise to drink such a large glass of
straight
beet juice if she was not accustomed to doing so, but that she could mix
the
carrot juice with the beet so that the body would take it more easily. "Oh
NO,"
she said. "Just give me that large glass of beet juice NOW. And hurry up
about
it. I don't want to hear any more of your stupid talk."

Well, the customer is always supposed to be right, so I gave her a large
glass
of beet juice which she immediately gulped down. She left the money for
the
juice on the counter and quickly rushed out of the store and into the
street. I
was very glad that she made it out, for as soon as she was on the
sidewalk, she
spewed forth out of her mouth the entirety of the red beet juice much to
the
alarm of the passersby who probably thought she was suffering from a
gastric
hemorrhage!! The beet juice was not mixed with her saliva and was
irritating to
her system in this form causing her body to rapidly reject it.

Quenching the thirst

The roots of the plant go down into the earth and take in food and
minerals in
solution via osmosis into the plant. Here these ingredients are processed
and
changed from inorganic to organic, and if properly selected as to juice
type,
this natural "blood" or "lifeline" in the plant is a perfect food and
liquid for
man, both for the required nourishment and liquid used by the systems.

During summertime, for instance, drinking celery juice not only quenches
the
thirst, but also supplies the natural organic salts in proper quantities
so that
the heat is not noticed (this should be used instead of the inorganic salt
tablets).

While others are in misery and sweltering with the heat, you are enjoying
life.
You have, in this simple procedure, properly thinned down a sluggish and
heavy
blood stream so that it flows rapidly and with ease through the body to
carry
off the poisons and wastes. And this is the reason why a heavy meat and
starch
eater will suffer apoplexy and strokes long before the heat even bothers
the
vegetarian or fruitarian.

Energy without stress

Juices will supply energy without overworking the body. This is because
nearly
all fresh juice from fruits and vegetables is partly assimilated
immediately
upon entering the mouth, going directly into the blood stream as an oral
transfusion. The juice will not wear out the digestive organs with a lot
of
excess materials that are difficult to digest and burdensome to eliminate.

Juice therapy

Though we have had years of experience in juice therapy and have seen
amazing
numbers of miraculous healings with it alone, nevertheless, problems
continually
arose with patients from time to time that juice therapy could not handle.
We
found the reason for the distress and after accenting the program
introduced so
ably by Professor Arnold Ehret in his mucusless diet healing system, it
was here
that we saw our mistake with using a straight juice therapy.

With fruit juice especially-but with almost any type vegetable juice
also-the
sticky mucus and waste materials would break loose from the tissues and be
carried out to be eliminated, but there it stayed, in large, gluey
deposits. Use
liquids only to clean out the accumulated filth from the body. So with all
of
your cleansing aids, these should be used "in moderation" and "with
prudence and
skill"!

We highly recommend the use of fruit and vegetable juices-and for them to
be
used copiously-but as they were intended to nourish the tissue and break
loose
the waste, these should always be coupled with raw and cooked (low heated)
fruits and vegetables as aids in elimination. After a person's body is
completely cleaned of all waste (up to 7 years on the program), and during
the
long cleansing process, more and more juice can be used; but the roughage
will
always be needed.

A juicer is the most valuable addition to the family's kitchen equipment.
It is
an investment that will pay for itself many times over. Especially if you
have
been purchasing fresh juices from the store at a high price. Vegetables
(especially carrots) can be obtained in bulk and juiced at home, thus
insuring a
tremendous saving.

There are two basic types of juicers: a centrifugal juice extractor and a
masticator juicer. The centrifugal juicers separate the pulp from the
juice by
means of stainless steel blades and a centrifugal action chamber. These
juicers
make about a quart of juice before the pulp needs to be removed from the
mesh
basket within the chamber. The masticator juicer grinds or chews the
vegetables
with a large metal "tooth" and the juice is strained through a stainless
steel
mesh. The most popular juicer of this type is the Champion juicer. It is
very
sturdy, almost industrial in design, and can make several gallons of juice
before needing to be cleaned. The pulp is expelled through an opening and
can be
collected outside the machine. We have found this model to be very
satisfactory.
It can also grind nuts into butter and puree fruits and vegetables.

Dr. N. W. Walker was one of the foremost authorities on fresh juices and
fresh
juice therapy. He was a living testimony (he lived well over 100 years of
age)
to the benefits of raw juices which he advocated since in his seventies.
He has
several books on the market which can give you a good knowledge of the
virtues
of juices. His books list the vitamin and mineral contents of juices, and
the
suggested proportions of juice combinations for the therapeutic uses of
juices.

His latest book includes a list of juices and proportions thereof compiled
by
an M.D. who has successfully used juice therapy in his practice. Following
this
article is a list from Dr. Arthur W. Snyder's Booklet, Nature's Way to
Health,
published in 1969 by Hansen's. It is a summary of ailments along with the
juices
that are most effective in restoring health. Most disease is a result of
malnutrition and using foods supplying the necessary nutriments will often
restore a balance to the ailing body. The fresh raw juices are such
life-giving
foods.

NOTES ON CARROT JUICE

John B. Lust, in his book, The New Ray Juice Therapy quotes the learned
Ragnar-Berg on carrots:

They have some protein, are rich in carbohydrates, potassium, sodium, and
calcium, there is a high alkali excess, a trace of iodine and a good
proportion
of all vitamins.

They constitute a powerful cleansing food. A large amount of carrot
carbohydrate
is one of the most effective means of changing the intestinal flora from a
putrefactive to a non-putrefactive type.

Medicinal uses: Tonsillitis, colitis, appendicitis, anemia, gravel,
acidosis,
blood poisoning, faulty circulation, ulcers, rheumatism, indigestion,
increase
milk secretion, poor teeth (high in calcium), acne, adenoids, cancer, etc.

Preparation: Whole, juice or cooked. The juice is preferred, as the
therapeutic
virtues are thereby sufficiently concentrated to supply the restorative
elements
that are needed.

Dosage Juice: 1-6 pints a day.

Administration: The juice is taken orally, or is used as a wash or in a
poultice
form externally.

Snowbound and healthy

The garden carrot is one of the great foods of all time. There is a little
town
in Idaho which had its main crop in carrots, and they did so well there
that
every farm was in carrots. This was still in the "horse and buggy days"
and the
area was quite isolated, so when fall came, the people would harvest the
carrots
and take them down to a larger town and trade for supplies as staples for
the
winter. But one particular winter they got snow-bound before they could
take the
carrots down, so they had raw carrots, fried carrots, grated carrots,
juiced
carrots, carrot salads. That is about all they lived on. And, you know,
that was
the first year in the history of that town that there was no sickness; not
even
a case of sniffles! Well, the next year, being pretty smart people, they
didn't
take the chance of the repeat performance of getting snowbound again, so
they
hurried down early to get their usual dietary staples and, of course, they
had
their regular sickness, and they kept their
local doctor happy by keeping him in business.

Dr. Loretta Foote

Dr. Loretta Foote was one of the sweetest women we ever knew; and all she
did
was try to help people. She was an herbalist, and when we had our offices
on 1st
South in Salt Lake City, she was on our staff as the obstetrician. She was
a
woman that delivered thousands of babies and most of them were delivered
in the
home; in fact, our five were delivered in our home by natural childbirth,
assisted by Dr. Loretta Foote. Dr. Foote had a friend, and a very
prominent lady
of Salt Lake (most people would know the name were it mentioned), who was
told
by her doctors that she was dying of cancer, and this was before the days
of the
juicers. Dr. Foote grated carrots for her with the old "knuckle-skinner"
(grater) and squeezed out the juice by hand with cloths, until she would
get a
quart or so every day (and sometimes 2-3 times per day), so you can
imagine how
much dedicated effort that this took. Dr. Foote fed this to her friend,
and she
was completely cured, to the astonishment of the
doctors.

This prominent lady later wrote a booklet on how she was healed of cancer,
and
we have one of the very, very few of those left in existence. Then this
fine
lady sponsored Dr. Foote in a health store, the first health store in
America,
and they went broke! So this appreciative lady said, "They don't want us
here;
let's go to the coast." Many of you have been to the coast and have seen
the
many, many juice bars, health stores-well, these two great ladies started
the
first health store and juice bar on the coast, the first ones that were
successful in the United States. And these started to gain in popularity.
Later
Dr. Foote returned to Salt Lake City and started another health food
store, and
this time it was a success. Here is a wonderful pioneer lady who did
wonders
with the juice of our common garden carrot!

The carrot poultice is good for man or beast

Traveling from our office in Evanston, Wyoming, a number of years ago, I
had to
go over to Woodruff on a house call, to a family that was very, very sick.
They
improved so rapidly and were so pleased with our program that it was with
some
reluctance and embarrassment that the man said to me "Would it insult you
if we
asked you something about an animal?" I said, "No, we're good for man or
beast."
He said that he had a favorite horse outside that got tangled up in the
barbed
wire. "The vet was here yesterday and used the last ointments, salves and
things
that he knew about, and then he said there was only one thing more left to
do,
as the gangrene is setting in, so just shoot the horse." Well, this lovely
animal was part of the family. They had quite a few children, and they
still
loved the horse, so he said, "What can we do?" So we went out and looked
at the
horse's leg. I said "All right, you have been taking carrot juice and you
have
some pulp there and a ton or so of carrots that
you have brought in from your field, just grind up carrots and make a
great big
poultice and cover that horse's leg. that will do him good, and then give
the
horse all the carrots it can eat." Within seven days time that horse's leg
was
completely healed. The flesh was fully restored.

One of the most common misconceptions regarding carrot juice is that one
will
start to develop orange or yellow colored skin after steadily drinking the
juice
because of the carotene content in the juice. This is not true. The
development
of yellowish skin is due to the fact that carrot juice is a great liver
cleanser
and the toxicity within the body is coming to the surface. Keep up with
the
carrot juice and the symptoms will soon disappear.

The formerly constipated liver is reconditioned once again to experience a
free
flow of bile the excess of which is eliminated through our largest
eliminative
organ, the skin. I have personally experienced this phenomenon during a
time
when we prepared hundreds of gallons of carrot juice a week for sale.
Because
the juice was so abundant and available, I drank it for nearly every
meal...sometimes instead of meals. My wife soon commented upon the yellow
cast
which my skin began to take on. I continued drinking the juice, however,
and
within a week my skin color was back to normal. But my liver had gone
through a
wonderful cleansing! It is often a surprise to me that the most learned of
health authorities will try to sell you the carotene theory without any
sort of
proof, personal experience or background.

In the fifth century Before Christ, Hippocrates said, "Leave your drugs in
the
chemist's pot if you can heal the patient with food." Many seemingly
miraculous
cures have been effected upon some extremely wasting diseases through the
raw
juice regime. Our own "Incurables" program has helped many, many people
out of
their deathbeds and into a new life. The majority of nourishment is
derived from
juices: apple, carrot, and grape. The program is often tried as a last
resort:
that is when all other standard drug therapy has failed. Often a patient
has
been sent home from the hospital to die because the family ran out of
money, or
there was otherwise no hope of recovery. Some of the persevering and
desperate
relatives took their loved ones on the Incurables route. These once doomed
persons are walking the earth today --- alive and healthy.

Dr. H. E. Kirschner, M.D. treated people for over 50 years. In his book,
Live
Food Juices he recounts many fabulous results in his cases of incurable
diseases
where live juices were used. Some of these diseases were malnutrition,
leukemia,
failing eyesight, arthritis, bleeding hemorrhoids, obesity, various
cancers,
kidney disease, bladder tumors ... the list could go on.

The doctor states that there could be a table loaded with all types of
vegetables and we could still be suffering from malnutrition because our
bodies
could not possibly eat enough to provide the missing nutriments. With the
juices, the pulp is eliminated and we are left with the life-giving vital
principles contained within the vegetables. It is, of course, best to use
only
the organically grown fruits and vegetables (those free of pesticides and
preserving chemicals) for our juices. But Dr. Walker states that the
detrimental
toxins remain in the pulp, and this we can discard.

Fresh raw fruit and vegetable juices are extremely tasty either alone or
in
combination. The very famous green drink (a must for those lacking
potassium)
can be made from spinach, celery, parsley, carrot and beet tops. Any other
nutritive "weeds" in the yard such as lamb's quarter, comfrey, alfalfa,
mint,
etc., can be added. The green drink is the epitome of refreshing, living
energy
from plant sources.

Some people combine pineapple juice with the greens for a sweeter drink.
Green
drink can also be made in a regular blender with pineapple juice and
greens. A
helpful drink for asthmatic conditions includes pineapple juice, comfrey
(fresh
leaves), and fresh mint leaves to taste. If the green drink is made in the
blender, you may wish to strain out some of the pulp.

You may hear also that the oxalic acid found in members of the goosefoot
family
such as spinach and chard prevent the absorption of calcium, and is
poisonous to
the system.

We can clear this fear by telling you that the oxalic acid is in an
organic,
assimilable state. If we were to cook our spinach this would cause the
oxalic
acid to become inorganic and toxic. The amount of oxalic acid taken only
prevents an equal amount of calcium to be bound.

By drinking other juices, the calcium intake can far exceed the small
amount of
calcium bound, so there is no possibility of a calcium deficiency from the
ingestion of spinach juice.

Dr. Shook gives and excellent discussion on the difference between organic
and
inorganic oxalic acid in his Advanced Treatise In Herbology.

We suggest that you look into the possibilities of including fresh, raw
fruit
and vegetable juices in your family diet. With the many sources available
on the
subject you can familiarize yourself with what has been done with juice
therapy
to restore and maintain health. Fresh vegetables and fruits are usually
easy to
obtain all year around and if there is no nearby source during the winter
months, root crops like carrots, beets, potatoes and turnips can be stored
in a
cool, dark place. Apples will often keep through the winter if properly
stored.
Let us take the best from man's technology (the juicers) and use them in
the
beneficial processing of the Creator's life-giving foods.

Recommended Books

We would like to recommend some fine books on the market emphasizing the
values
of raw fruit and vegetable juices. Some of the following books have a few
points
of view that differ from our own, but they are, in general, very
informative and
helpful. We would particularly recommend those books by Dr. N. W. Walker,
a
leader in the field of juice therapy.

*Live Food Juices, by H. E. Kirschner, M.D.
*Raw Vegetable Juices, by N. W. Walker
*Fresh Vegetable and Fruit Juices, by Dr. N. W. Walker -
*Raw Foods and Juices Nutrition Plan, by Dr. Max Bricher-Benner
*Complete Raw Juice Therapy, by Susan E. Charmine
About Raw Juices, About Series, Thorsons Publishers, Limited
Juice Therapy, by A. W. Snyder
Make Your Juicer Your Drug Store, by Newman
Drink Your Troubles Away, by John Lust

CONDITION INDEX
Condition with Juices Indicated In Order of Efficiency
(from Dr. Arthur W. Snyder's booklet, "Nature's Way to Health, " 1969,
Hansen's)

ACIDOSIS: Spinach, celery & spinach, celery & beet, carrot, tomato.

ACNE: Carrot & spinach, celery & watercress, grapefruit.

ADENOIDS: Carrot, carrot & spinach.

ANEMIA: Carrot & spinach, celery & parsley, beet, fig.

APPENDICITIS, Chronic: Celery, carrot, carrot & cucumber.

APPETITE, Loss of: Dandelion, celery, turnip leaf, radish.

ARTHRITIS: Celery & cucumber, carrot, endive, apple.

ASTHMA: Carrot & garlic, carrot & spinach, endive, apricot.

AUTO-INTOXICATION: Celery & cabbage, spinach, garlic, apple.

BILIOUSNESS: Celery & apple, tomato, carrot & spinach, lemon.

BLOOD BUILDER: Spinach, beet, carrot, pomegranate, grape.

BOILS-CARBUNCLES: Carrot & spinach, carrot & cucumber, carrot.

BODY CLEANSER: Celery & cabbage, dandelion, pomegranate, apple.

BONE BUILDER: Spinach, turnip leaf, watercress, orange, fig.

BRONCHITIS: Carrot & garlic, carrot & dandelion, carrot.

CATARACTS: Carrot, watercress & spinach, carrot & spinach.

CATARRH, Respiratory or Nasal: Carrot, carrot & lettuce, radish, apricot.

CHLOROSIS: Carrot & spinach, celery & parsley, beet.

CIRCULATION, Poor: Celery & garlic, lettuce & onion, grape.

COLDS: Carrot & garlic, carrot, grapefruit, lemon.

COLIC: Carrot & celery, papaya.

COLITIS: Carrot, carrot & coconut, pear, fig.

CONSTIPATION: Rhubarb, prune, fig.

CONVALESCENCE: Carrot & spinach, beet, pomegranate.

COUGHS: Carrot, carrot & spinach, blackberry, fig.

CRAMPS: Carrot, celery.

CYSTITIS: Celery, carrot & cucumber.

DECAY, Tooth: Carrot & spinach, carrot & turnip leaves.

DIABETES: Carrots & spinach, dandelion, cabbage.

DIARRHEA: Carrot, cranberry.

DIPHTHERIA: Pineapple, carrot & spinach, celery & parsley.

DROPSY: Celery, dandelion, carrot & spinach, onion & milk.

DYSENTERY: Blackberry, cranberry.

DYSPEPSIA: Carrot & celery, papaya, pineapple.

ECZEMA: Carrot, carrot & cucumber.

EPILEPSY: Turnip leaf, watercress, spinach.

FEVERS: Cucumber, blackberry, watermelon.

FLATULENCE (Gas): Celery, carrot.

GALLBLADDER, Congested: Dandelion, endive, tomato.

GALLSTONES: Celery & parsley, tomato, grapefruit.

GASTRIC CATARRH: Carrot, apple, pear.

GASTRITIS: Carrot, coconut, papaya.

GOITER: Spinach, radish, lettuce, watercress, tomato, pineapple.

GONADAL DEFICIENCY: Carrot, spinach, turnip leaf, watercress.

GOUT: Celery & cucumber, carrot & spinach.

GRAVEL (Kidney): Carrot & cucumber, endive & parsley.

HAYFEVER: Carrot, celery & parsley.

HEART TROUBLES (Functional): Carrot, cucumber & cabbage, endive, carrot &
spinach, apple.

HEADACHES: Celery, carrot-celery-parsley-spinach.

HEMORRHAGE (Lung): Carrot.

HEMORRHOIDS: Carrot & watercress, carrot & turnip leaf, prune.

HYPERACIDITY, Gastric: Celery, spinach, carrot, papaya.

HYPERTENSION (High Blood Pressure): Celery-garlic-parsley, celery,
dandelion,
grapefruit.

HYPOADRENIA (Adrenal Deficiency): Carrot & spinach, pineapple.

IMPOTENCE: Watercress, spinach.

INFECTIONS, Susceptibility to: Carrot, spinach, garlic, parsley, tomato.

INFLUENZA: Carrot, carrot & spinach, celery & garlic.

INSOMNIA: Lettuce, celery, apple, onion.

JAUNDICE: Dandelion, carrot & spinach, apple, grape, tomato.

KIDNEY AND BLADDER TROUBLES: Cucumber & parsley, dandelion, spinach.

LARYNGITIS: Carrot, pineapple.

LEUCORRHEA: Beet, celery & parsley, pineapple.

LIVER TROUBLES: Carrot-beet-cucumber, apple, dandelion, grapefruit, lemon.

LOW BLOOD PRESSURE: Beet, grape, pomegranate.

LUMBAGO: Celery & cucumber, blackberry.

MALARIA: Grapefruit, carrot & spinach, celery & parsley.

MENSTRUAL DISORDERS: Beet, celery & parsley, pineapple.

MENSTRUAL CRAMPS: Blackberry.

MYALGIA (Muscular Rheumatism): Celery, celery & cucumber, endive.

NEPHRITIS: Celery & parsley, cucumber.

NERVE TONIC: Celery, lettuce, coconut.

NERVOUSNESS: Celery, lettuce, garlic, apple, grape.

NEURALGIA: Carrot & celery, celery.

NEURITIS: Celery & cucumber, endive, carrot & spinach.

OBESITY: Celery, spinach, lettuce, orange, lemon.

OTITIS MEDIA (Inflammation of Middle Ear): Carrot, celery & parsley,
endive.

PLEURISY: Carrot & cucumber, carrot & spinach.

PIMPLES: Carrot, cucumber, grapefruit, grape, apricot.

PSORIASIS: Carrot, cranberry.

PYORRHEA: Spinach, cucumber.

QUINSY: Carrot & spinach, carrot.

RACHITIS (Rickets): Carrot, turnip leaves, spinach, watercress, plus
sunshine or
Vitamin D.

REDUCING: Grape, orange, grapefruit, lemon.

RENAL CALCULUS (Stones in Kidney): Carrot & cucumber, celery & parsley.

RHEUMATISM: Celery & cucumber, carrot, apple, lemon.

SCIATICA: Celery & cucumber, carrot & spinach.

SCROFULA: Carrot-celery-parsley-spinach, carrot & spinach.

SCURVY: Grapefruit, orange, lemon, cabbage.

SICK HEADACHE: Celery, celery & apple.

SINUSITIS: Carrot, parsley, endive, tomato, onion.

SORE THROAT: Pineapple, celery, coconut, fig.

SPLEEN TROUBLES: Dandelion, watercress.

STOMACH ULCERS: Carrot, carrot & coconut, papaya.

TONSILLITIS: Carrot, celery & parsley.

TOXEMIA: Carrot & spinach, garlic, apricot.

TUMORS: Carrot, spinach, pineapple.

ULCERS (Peptic-Duodenal): Cabbage, carrots, carrot & coconut, papaya, fig.

UREMIA: Celery & parsley, cucumber, apple.

URTICARIA (Hives): Carrot & spinach, spinach, carrot & cucumber.

WORMS: Garlic, onion, pomegranate, apricot.

Used by permission - Dr. Christopher's Newsletters - Volume 3 Number 5

return to newsletters

----------------------------------------------------------

DISCLAIMER

The information provided here is for educational purposes only, and should
not
be used to diagnose and treat diseases. If you have a serious health
problem, we
recommend that you consult a competent health practitioner.

After each product is a list of what it has been used to aid. We are not
claiming that the product will cure any of these diseases or that we
created
them to cure these disorders. We are merely reporting that people have
used the
product to aid these conditions.

Finally, we wish to caution you that the information on this web site is
for
educational purposes only. Always consult with a qualified health
practitioner
before deciding on any course of treatment, especially for serious or
life-threatening illnesses.
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