As an update to the original: https://joevalentyn.org/press/2015/06/11/healthiest-things-i-know-part-one/.
Excerpted from a letter to my Grandmom ¡JoAnn!:
JAKE IS A WONDERFUL MUSICIAN FRIEND WHO LIVES IN BEMIDJI, MINNESOTA WHO HAS I-WONDER IN MANY WAYS HAD A SIMILAR EXPERIENCE AS ME & MAYBE YOU, ‘MOM!:
Jun 17, 2020, 11:49 AM
JAKE: What kind of Juice did you drink when you were healing yourself???
ME: hey Jake Brother – i’ll grab my best juicing info for you – these are how i got started, & what i use/used:
ME: https://articles.mercola.com/sites/articles/archive/2011/11/13/benefits-of-juicing.aspx joevalentyn.org/press/2015/06/11/healthiest-things-i-know-part-one/ http://joevalentyn.org/press/2017/10/22/juicing-ideas-for-you/
{Picture of dark-leafy-green veggie juices.}
Juicing | What are the Health Benefits of Juicing?
articles.mercola.com
ME: three links there, in order i’d consider reading them
ME: basic, basic, foundations type info’
ME: type informatino.
ME: (information*)
JAKE: ?
ME: after you get what you want out of those, i can help you with some basic recipes
JAKE: Very well, thanks!
ME: rock
ME:t hat last link teaches you how to only need to juice once a week, not once every other day – using lactofermented food brines
ME: hope you’re doing alright with your help brotherman! thanks for dropping me messages
ME: i’ve been healthy & ‘out of there’ since then.
ME :crazy times.
ME: (i mean in America, etc.)
JAKE: ?
ME: help/health*
ME: …i meant health.
ME: i’ve been healthy (meaning re my physiological health of course – my allergies, "stroke-like" thing… blah blah blah. just to be clear . . . )
ME: – i had meant . . .
JAKE: That’s great to hear!
Jun 25, 2020, 10:05 PM
JAKE: Hope you are doing well bro, wish you the best ?✌️?
Jun 26, 2020, 12:27 AM
ME: hey Jake, i’ll take the best! about those juices you were looking to cure up with: after a lot of experimentation, i’ve learned you should avoid excess parsley in juices, because it can overload your kidneys if you have a lot of toxins, & you should avoid excess radishes in your juices, because it can overload your liver if you have too many toxins. also, some say broccoli juice causes goiters in excess & asparagus can cause cancer. those are the only real health cavaets i can think of offhand.
as far as taste, my overall basic recipe formula is: flavorizer(s) + volumerizer(s) + deep, dark leafy green(s) + optional herb(s) + optional extras, where:
flavorizers are like lemon (which is low in bad sugar, fructose), lime (same), and/or fennel bulb (just the bulb – tastes like grape bubble gum); they make it palatable;
volumizers are celery and/or cucumber, they add volume & also really really help to make it palatable;
deep, dark leafy greens are listed everywhere, but favorites are spinach & romaine lettuce, & green & red leaf lettuce. these are the healthiest according to the experts i talk to & i try to add different kinds per juice. experimenting will get you the right amount per; too much & its too bitter to stomach. e.g 3-5 ounces of spinach would be a fair amount for one of the juice servings (8-12 oz) i make.
herbs you know, but i will just say after much experience, you actually can use onions, garlics, & ginger (mentioned) below, if you really really ration the amount – here’s the magic numbers i’ve found for them:
· onion: max of 1/15th of a medium onion per 8-12oz juice;
· garlic: max of ‘1 bit’ (about a 1/3rd to a 1/5th) of ‘1 cut’ (about the size of a usual supplement pill, & as much as you could reasonably eat max at once). the juicing will bring out gloads of flavor when you use garlic.
· ginger: same as garlic, if not less.
optional extras: most anything else you want to be creative & try. Mercola said he loves raw coconut, for example. i like adding farm food, like tomatoes & as i said, onions.
use those other links for important other information too!
thanks for saying hi! have a wavy day!
– Joe
Jun 26, 2020, 2:11 PM
JAKE: ?
As an update, I include this explanation in an email to someone I Love very much & even have publications planned with, outside of health:
hey Martha – after long enough juicing, I’ve gotten pretty good at flavor, & preservation, & can help you with either of those, but this time I want to tell you about how juicing *detoxes you*, & that can, with enough toxins being filtered thru & then out of your body, make you feel fatigued, or give you kidney discomfort or pain. the way I’ve found to deal with this is:
1) drink your juice in quarters/halves at a time – separated by say 6 hours or 12 hours;
2) drink 1-2 bottles of water right when you feel say fatigued or kidney pressure after drinking a juice;
& 3) cut your intake of juice, at first to a *a quarter, is what I use for a rule of thumb with natural medicine side effects, etc*, & then inch back up to find your optimum level you can tolerate.
I esp. notice this in-the-long-run wonderful detoxing effect with certain veggies like curley parsley, which does a beautiful job cleansing the kidneys.
Other veggies to avoid or go low on juicing:
Broccoli (avoid) – can cause goiters, some say
Asparagus (avoid) – agian, *some* say it can cause cancer
Radishes (*) – these are extremely powerful liver cleansers, but the problem is we are extremely toxified (the liver cleanses toxins, as do the kidneys – that’s what the liver **does** – it’s its purpose), so the extreme cleansing meets the extreme toxifiedness of the liver & a strong, painful reaction can ensue. if you’re like me, & if you’re interested in cleansing the kidney, you then look to starting withi a little bit of radish, & scaling up safely, since its so economical AT cleansing the liver. but otherwise (hence the “*” after “Radishes”, at the beginning of this paragraph) **avoid radishes in plant juicing**
Curley parlsey (*) – similar deal: it’s great at what it does: cleanse kidneys, liver, but we’re so toxified (from environmental & food toxins) we must go easy with this. I find I can juice two bunches of curley parsley if I split the juice in half (8oz every 12 hours) & then drink bottles of water when first starting with it. but I am that-much more toxified from the pills. You’d do best to do this: 1) juice the curley parsley into a separate juicer catcher/container, & then add little bits each day, experimenting with more & more to see that you feel ok when you drink it. if you don’t notice e.g. kidney pressure at night (which if you do, as I say drink 1-2 bottles of water to help flush toxins out), then you can progressively add more & more to ’till you’re at your desired amount (e.g. two bunches of curley parsely per 7-9 16oz veggie juice batches you make (remember you can make more than 2 days worth if you add 1oz of Bubbie’s sauerkraut brine to each 16oz of juice, which will preserve it up to 9 days instead of max 2 ((days))…)).
so if you experience fatigue or kidney discomfort, do the above – drink it in quarters or halves spaced out thruout the day, drink 1-2 bottles of water when you first start to feel that way, & cut your intake of juice or at least that ingredient in the juice recipe (& optionally find a good amount you can tolerate – starting very low & giving it 24 hours from dose ’til you gather it doesn’t make you feel fatigue or discomfort.)
Love you! Juicing is one of the healthiest things I know!Yours,
Joe
& As a second update I will say if you add sugary veggies like carrots & tomatoes, etc, then the preservation should last about 7 days rather than 9, which still saves you 6/7ths of your work.