Juicing Detox Diet Facts


It is the cleansing ability of fresh fruit and vegetable juices that makes them a must for all detoxification diets. Some are more aggressive in their cleansing action than others, but as a rough guide, juices from vegetables and sprouted seeds and beans are mild cleansers, whereas fruit juices are strong cleansers.

How do juices work?

Juices have the ability to scour away waste and harmful bacteria from the cells which means they can cleanse at a very deep level. It is the various fruit acids that do most of the cleansing. For example, tartaric acid, found abundantly in grapes and pineapples, inhibits the growth of some harmful moulds and bacteria. While malic acid, found in apples, apricots, lemons, peaches, prunes, plums and other fruits, is an excellent natural antiseptic, and helps to cleanse the intestines, kidneys, liver and stomach. Citric acid is probably the best-known fruit acid, found in the highest quantities in citrus fruits, and is one of the strongest acid cleansers.

It is because juices are such efficient cleansers that they have been used by naturopaths for many years to help cleanse and restore sick bodies back to health. As part of a daily regime, fresh juices can help to keep your system working efficiently and free from waste, making it much harder for unwelcome things like cellulite to take a hold.


Fresh fruit and vegetables enrich the diet with amino acids in an easily digestible form. Amino acids are the building blocks of protein. They work hand in hand with enzymes and are responsible for an array of diverse functions, from the making of hormones to building muscle, blood and organs. One of their key functions is the digestion and assimilation of food, and if this doesn’t happen, other bodily functions begin to suffer. A deficiency of amino acids can cause a range of symptoms from digestive disorders and allergies to premature ageing.

Raw fruit and vegetable juices help to bridge the gap between health and illness by supplying a daily dose of essential amino acids. Juices made from leafy greens and sprouts are especially rich in amino acids.


We find chlorophyll in abundance in all green plants. It’s the stuff which enables plants to turn sunlight into food and without it they wouldn’t be able to grow. It stands at the base of all food chains.

Because chlorophyll is able to trap the sun’s energy and use it for growth, this same energy gets transmitted, through the food chain, to every living creature on the planet – and that includes us!

What can chlorophyll do for us?

Chlorophyll provides us with life energy. It cleans the system, builds the blood and cells and makes a wonderful all-round regenerative tonic. (How many of us could survive without the occasional one of these?) One of the best ways to get high amounts of chlorophyll into the diet is by drinking green juices, in particular alfalfa, wheatgrass, leafy greens, watercress, green peppers, celery and cucumbers. Not surprisingly, four green juices per day are included in the Gerson Cancer Therapy diet.


Fruit and vegetable juices help us maintain and restore the correct acid/alkaline balance in the body. In a strange paradox, acid foods have an alkalinising effect on the body, while alkaline foods have an acid effect on the body. Therefore, if we eat acidic foods, the ultimate effect on the body is alkalinising!

Why is this important?

High acidity is what we get with chronic complaints and many of us eat too much acid-forming food such as meat and dairy products. These foods unbalance the body’s natural acid/alkaline balance which leads to all sorts of health problems. Western diets are particularly acid forming; added to which, lifestyle factors such as stress and overwork further increase the acid load. A typical Western diet, high in animal proteins, refined sugar and flour, chemical additives and drugs, causes acids to build up in the cells eventually leading to complaints such as arthritis or gout. Acid cells attract toxins which in turn make the cells more acidic. One of the main causes of fatigue is acidity of the blood and it’s well known that cancer cells enjoy an acid environment.

What can we do?

You’ve guessed it – eat more fruit and vegetables! In this respect, juices really come into their own and provide a delicious way to keep the balance right. In general fruit, especially citrus, comes out top in its alkalinising effects on the body.


Antioxidants are the things that have been hailed as the secret to living longer and looking younger. The three main antioxidant nutrients are vitamin A (or more accurately its vegetable precursor beta-carotene), vitamin C and vitamin E. Each has a protective effect on the other, which basically means that their combined power is greater than the same amount of any of them singly.

In terms of health, there is much medical evidence to show that antioxidants can help to prevent cancer, cardiovascular disease and other chronic diseases. There have been literally hundreds of studies into the extraordinary powers of beta- carotene, vitamin C and vitamin E with impressive results. For example, a study carried out in Finland over a twenty-five-year period on 4,500 men concluded that those with the highest intake of these three antioxidants had the lowest level of lung cancer. Even among the non-smokers, it was found that those taking the lowest levels of these three vitamins were at least twice as likely to develop lung cancer as those receiving the highest levels of the vitamins.

Another study of 500 men in Scotland found that the higher the levels of beta-carotene, vitamin C and vitamin E in their bloodstream, the lower the risk of angina. This study concluded that ‘populations with a high incidence of coronary heart disease may benefit from eating diets rich in natural antioxidants, particularly vitamin E’.

How do they work?

Antioxidants do the job of mopping up the baddies in the body, called free radicals. Free radicals are formed as a result of normal bodily function, but an excess causes problems. To understand why they are so damaging, we need to understand how they work. Basically, free radicals are highly unstable substances which react with and damage other molecules. It is these damaged molecules that have been linked to almost every degenerative disease, from cell destruction and tumour growth to enzyme damage. In fact, research in this area suggests that free radicals are a major contributor towards at least fifty of our most prevalent diseases including heart and lung disease, certain cancers, cataracts, rheumatoid arthritis, even the ageing process itself.

We can see the damaging effects of free radicals in action by watching a freshly sliced apple turn brown. This happens when the exposed apple comes into contact with the air and begins to oxidise. However, if you squeeze some lemon juice on the apple it protects it from damage because the vitamin C in the lemon juice acts as an antioxidant.

How can we protect ourselves?

Antioxidants are the key to protection against free-radical damage. They travel round the body scavenging and mopping up excess free radicals. We can use them in the war against these nasties while at the same time avoiding factors which encourage the formation of free radicals, such as pollution, smoking, barbecued foods, fried foods, ultraviolet radiation and alcohol. Fresh fruit and vegetable juices are an excellent way of making sure we get enough antioxidants in our daily diet to fight against free-radical damage inside the body. All fresh fruit and vegetable juices are an excellent source of these wonderful vitamins. The Gerson Cancer Therapy diet includes ten fresh fruit and vegetable juices every day in the fight against disease.

Vitamin A as an antioxidant

There are two types of vitamin A – retinol, which is generally found in animal foods, especially organ meats like liver – and beta-carotene, found in fruit and vegetables. High doses of retinol can be toxic, whereas beta-carotene is perfectly safe. Beta-carotene can be converted easily by the body into retinol and therefore adequate supplies of beta-carotene provide plenty of retinol. The excess is used as an antioxidant. Vitamin A’s ability to act as a free-radical scavenger is strongest in the lining of the tissues and has been shown to prevent cancer formation. This vitamin is also vital in protecting the thymus gland which is one of the immune system’s most important organs. Beta-carotene is found in all fruit and vegetables and is especially high in yellow and orange fruit and vegetables and dark green leaves.

Vitamin C as an antioxidant

Citrus fruits, potatoes, green leaves and tomatoes are great sources of vitamin C and it is one of the most protective substances we have. It strengthens the immune system and helps to fight infections and heal wounds.

Vitamin E as an antioxidant

Vitamin E works best against damaged fats and is particularly effective in reducing wrinkled tissues and damaged cells from smoking tobacco. Rich sources of vitamin E are found in fresh beets, celery and green vegetables, especially watercress.

There are other nutrients which complete the antioxidant ‘team’, namely the trace mineral selenium, and the amino acid cysteine, both of which are found in fruit and vegetables. Broccoli and tomatoes are high in selenium, whereas cysteine is plentiful in beetroot, carrots, cabbage, kale, apple, pineapple and raspberries.

Selenium works well with vitamin E which is why these two are often hailed as the anti-ageing nutrients. Selenium’s protective functions have also been found to lessen the risk of heart disease and cancer and both these conditions are found to be much higher in areas of the world with low levels of selenium in the soil.


Juices are virtually fat free, low in calories and packed with vital nutrients which makes them a valuable addition to any weight-loss regime. They also help to curb the appetite and speed up the metabolism.

And they taste great too!

04. August 2012 by Sue
Categories: Alternative Medicine, Cleansing, Health Benefits, Juicing | Tags: , , | Comments Off on Juicing Detox Diet Facts