Medicinal properties of vegetables and juices made from them
Cabbage
Cabbage is almost the leader in the list of medicinal vegetable crops.Its healing properties have been known to people since ancient times.
And in ancient herbalists you can find advice for treating epilepsy and gangrene with cabbage juice (albeit sauerkraut).
The protein present in cabbage is a source of essential amino acids such as lysine, threonine, tryptophan, which are actively involved in hematopoiesis, tissue growth and repair, and in stimulating the functions of the kidneys, adrenal glands and thyroid gland, which promote the dissolution of foreign proteins.
If cabbage juice is used to increase the level of vitamin C in the body, you need to know that the outer leaves of cabbage contain 2 times more ascorbic acid than the inner ones. Cabbage juice is also famous for the presence of vitamin U in it, which promotes the regeneration of the mucous membrane. gastrointestinal tract.
It prevents the occurrence of peptic ulcers, and also has an analgesic effect in acute neuralgia and arthritis. Cabbage juice is also rich in other useful substances: vitamins K, E, B1, B2, B3, P, PP, H, carotene, provitamin D, enzymes, essential oils, mineral salts, microelements.
Cabbage juice is almost perfect acid-base balance, so it is prescribed to people with high stomach acidity. The presence of phytoncides and allyl mustard essential oil in cabbage juice quickly includes it in metabolic processes, suppresses the growth and reproduction of microbes, fungi and protozoa.
Potato
Vegetables such as potatoes are also valuable for their medicinal qualities. Its tubers contain proteins, carbohydrates, vitamins and mineral salts. The main vitamin is ascorbic acid. But other vitamins present in potato tubers (B, B2, B6, B2) make the juice squeezed from it a medicinal product.Since ancient times, freshly squeezed potato juice has been used as a remedy against heartburn, in the treatment of gastritis, peptic ulcer stomach and duodenum. For long-term headaches, potato juice is used as a sedative.
Onion
Many diseases can be cured with freshly prepared onion juice.This vegetable is rich in phytoncides - volatile sulfur-containing substances, and vitamins C, B2, and carotenoids. It also contains citric and malic acids, essential oil, glucose, sucrose, and maltose.
Onion juice is widely used for vitamin deficiencies.
Beet
Beetroot juice contains many vitamins (A, B1, B2, C, P, PP), folic acid, betaine, organic acids, chlorine, calcium, magnesium, cobalt, iodine, iron, phosphorus. This is one of the best remedies for the formation of red blood cells and for improving the overall composition of the blood.Beets are a powerful antioxidant, they increase endurance and improve lymphatic drainage. Many centenarians owe their longevity to beets. Beet juice has a strong cleansing effect, it prevents the formation of gallstones and protects the body from the effects of alcohol.
Carrot
Carrot juice contains vitamins (A, B1, B2, C, E, D, K, PP), carotenoids, organic acids, unsaturated fatty acids, pectin, polysaccharides, and microelements.This juice prevents cancer, improves vision, lowers cholesterol, restores the structure of teeth, hair and nails, strengthens nervous system and normalizes colon function, improves the quality breast milk in nursing women.
When using this juice with increased stomach acidity, you should alternate it with potato juice for greater effect.
“Carrots make more blood,” says a popular saying. Anemia is treated with a mixture of carrot, radish and beet juices.
Bell pepper
The high healing properties of sweet pepper are determined by the presence of vitamin C in it, the amount of which is many times higher than its content in other vegetables, and even citrus fruits. Pepper is also rich in vitamin A, B vitamins, chromium, silicon, pectin, fructose and sucrose.Sweet pepper juice treats diseases of blood vessels, liver and gall bladder.
Sweet pepper juice is effective in treating infectious diseases (bronchitis, influenza), osteochondrosis and metabolic diseases (gout).
Oral diseases are treated with a mixture of pepper and carrot juices.
Attention! Treatment with sweet pepper juice is contraindicated for angina pectoris, hypertension, arrhythmia, gastric and duodenal ulcers, gastritis with high acidity, and exacerbations of chronic kidney and liver diseases.
Tomatoes
Tomatoes are rich in organic acids (citric, malic, succinic), which activate energy-producing oxidative processes in cells. In combination with a high content of carotene (provitamin A), ascorbic acid (vitamin C), vitamins B1 and B2, fresh tomato juice can be successfully used to stimulate metabolic processes and prevent polyvitaminosis.Tomato juice contains a rich complex of microelements (copper, lithium, iodine), iron, magnesium, potassium compounds, which together have an anti-sclerotic effect and are successfully used in the treatment of cardiovascular pathologies and hypertension.
The presence of carotene and its metabolically active form, vitamin A, in tomatoes is a factor that determines the functional and structural usefulness of the mucous membranes. The juice of ripe red tomatoes is recommended for peptic ulcers of the stomach and intestines, inflammation of the mucous membranes of the urinary and genital tract.
Tomato juice contains oxalic acid salts and purine compounds, the use of which is not recommended for cholelithiasis.
Radish
Radish contains a rather complex chemical complex of biologically active substances: proteins, amino acids, enzymes, vitamins B and C, organic acids, lipids and carbohydrates. In terms of potassium salt content, radish surpasses all vegetables.Attention! Treatment with radish juice is contraindicated for gastric and duodenal ulcers, gastritis with high acidity, intestinal inflammation, and liver and kidney diseases not associated with salt deposition.
Radish juice enhances the functioning of the glands of the digestive tract and has a choleretic and diuretic effect. In combination with honey, it is recommended for the treatment of colds of the upper respiratory tract.
Radish juice is also used to treat purulent wounds and ulcers, using it as an antiseptic.
Cucumber
The medicinal properties of cucumber are determined primarily by its high water content - 97%. Cucumber water, entering the body, rejuvenates it, removes toxins, prevents the deposition of salts in joints and on the walls of blood vessels, and in the liver, kidneys and bladder, sand and stones.Cucumber juice maintains an alkaline environment in the body. The biologically active substances contained in it dissolve uric acid crystals and thereby make it possible to use the juice in the treatment of arthritis, osteochondrosis, gout, etc.
The presence of a large amount of potassium in cucumbers makes it possible to cure diseases of the cardiovascular system, reduce blood pressure, and remove edema.
Cucumber juice has healing effect for constipation and dysbacteriosis.
In addition to the listed beneficial qualities of cucumber juice, there are many more equally important properties due to the presence in cucumbers of such vitamins as B1, B2, B6, B15, E, PP, C, carotene, as well as macroelements (aluminum, manganese, fluorine, zinc ).
Pumpkin
Pumpkin juice contains sugar, pectin substances, fiber, organic acids, nitrogen-containing substances, potassium, calcium, phosphorus, iron, copper, fluorine and zinc. It is rich in carotene and vitamins C, B1, B2, B3, B6, B9, PP.Pumpkin juice is especially useful for heart disease, kidney disease, obesity, hypertension, constipation, cholecystitis.
Attention! The use of pumpkin juice is contraindicated for gastritis with low acidity of gastric juice, peptic ulcer of the stomach and duodenum, and severe diabetes mellitus.
Treatment with vegetable juices. It sounds unusual. It's a pity that we know so little about vegetables. Today we will talk specifically about the healing power of vegetable juices, which restore our body. Read, squeeze, drink for your health!
Juices from white cabbage
It has a large number of different trace elements, including sulfur and iodine. It contains vitamins B, P, C, D, E. Methylmethionine (vitamin I), found in cabbage juice, has a very good effect on the stomach when different types peptic ulcer disease. Cabbage juice has a beneficial effect on scarring ulcers and wounds, cleanses the intestinal and stomach mucosa, and destroys microbes and bacteria harmful to the body. Regular use This juice helps get rid of waste, poisons and toxins, and counteracts the growth of dangerous tumors. This effective juice is used to treat gastric ulcers, duodenal ulcers, vitamin deficiency, colitis, gastritis (provided the gastric juice is low in acidity), cardiosclerosis, enteritis, obesity, atherosclerosis, etc. Cabbage juice is effective in treating constipation, various tumors, skin inflammation, diseases of the spleen and liver. Therapeutic effect juices prepared from other various types cabbage Cabbage juice is best drunk warm. It is recommended to drink 200 ml of cabbage juice 4 times a day 40 minutes before meals.
Potato juice
This is one of the most high-calorie vegetables. It contains all vitamins and microelements necessary for the body. Potatoes contain potassium, iodine, calcium, phosphorus, sodium, iron, copper, and zinc salts. Juice made from raw potatoes cleanses the body and whitens the skin. It is also prescribed for peptic ulcers, gastritis, and constipation. It stimulates the digestive system. Due to the presence of acetylcholine in it, it lowers blood pressure, has a beneficial effect on the scarring of ulcers, and acts as an antispasmodic. Thanks to potassium salts, potato juice is used to normalize water metabolism and promotes better job hearts. Together with carrot and celery juice, it treats the digestive tract and nervous diseases. It is advisable to take 100 ml of potato juice 3 times a day 30 minutes before meals. Juice should not be prepared from green potatoes, which contain the poisonous glycoalkaloid solanine.
Onion juice
Juice of any type of onion is very beneficial for health. But for nutrition and also for medicinal purposes, onions are mainly used, which contain essential oils, sugars, nitrogenous substances, organic acids, glycosides, mineral salts, and a large amount of vitamins: B2, B6, B1, B12, E, PP, C , carotene. Onion juice, thanks to phytoncides, has bactericidal, antisclerotic, hypotensive, antiarrhythmic, antiallergic, diuretic, diaphoretic, anti-inflammatory, antitumor, anthelmintic, antispasmodic, and wound-healing effects. It tones the body, regulates digestion, increases resistance to infections, cardiac activity, promotes the activity of the liver, pancreas, kidneys, and bronchi.
carrot juice
Carrots contain a great variety of different vitamins, but they hold the record among vegetables for carotene content (provitamin A). Carotene has a beneficial effect on human growth, accelerating it. Therefore, carrot juice is prescribed to children with developmental delays. Carrots are rich in potassium, iodine, calcium, phosphorus, sodium, iron, and magnesium salts. Carrot juice helps improve the condition of the skin and teeth, normalizes metabolism, cleanses the body of toxins, and stimulates the activity of the nervous system. It is recommended to increase appetite, improve digestion, and as a medicine in the treatment of skin inflammation, dermatitis, ulcers, conjunctivitis, and malignant tumors. Daily use carrot juice stimulates the activity of the adrenal glands and upper respiratory tract, normalizes the body's energy balance. It is prescribed for myocardial infarction, gastritis (provided that the gastric juice has high acidity of gastric juice), inflammation in the mouth, throat, stomach ulcers, duodenal ulcers, metabolic disorders, obesity. For the eyes, carrot juice is a very necessary and indispensable nutrition. With constant use, it improves vision, the condition of hair, skin and nails, weakens the negative effect of antibiotics on the body, helps remove stones from urolithiasis. It is used for anemia, vitamin deficiency, and during the period of recovery of the body after serious illnesses.
Cucumber juice
Cucumbers contain: iodine, potassium, calcium, iron and phosphorus, a small amount of carotene, vitamins C, B, P, PP, B2. Cucumber juice is used as an analgesic, sedative, choleretic, diuretic and laxative, used for constipation, swelling, dropsy, and heart disease. Cucumber juice also increases appetite and promotes the absorption of fats and proteins. Good medicine for gastrointestinal colic. IN pure form Cucumber juice is recommended for coughs and upper respiratory tract diseases; sometimes a little honey is added to this drink. Mixed with beet and carrot juices, it is used for rheumatic diseases. The high potassium content makes cucumber juice useful in the treatment of hypertension and heart disease. It strengthens the heart muscle well, stabilizes the activity of the nervous system, slows down the development of atherosclerosis, and has a beneficial effect on preserving memory in old age, on the condition of the skin, nails, and hair. To remove freckles, acne, age spots, wipe your face with fresh cucumber juice. Cucumber juice is especially useful for oily skin. It is advisable to consume at least 100 ml of fresh cucumber juice daily.
Capsicum juice
Capsicum fruits contain fatty and essential oils, vitamins B1, B2, C, P, saponins, carotene, minerals. The presence of silicon in capsicum juice improves the condition of nails, hair, and regulates the functioning of the sebaceous glands and tear ducts. It also has a strengthening effect on blood vessels and removes unnecessary cholesterol from the body. It is prescribed for the prevention and treatment of atherosclerosis, normalization blood pressure. It is recommended to drink 50 ml of capsicum juice per day for intestinal colic, cramps and gas accumulation
Parsley juice
The roots and leaves of parsley contain ascorbic acid, essential oil, and mineral salts. The leaves of the plant contain carotene. Parsley is used as a diuretic and diaphoretic. It stimulates digestion, improves appetite, and removes swelling caused by heart failure. Parsley juice stabilizes the functions of the adrenal glands, thyroid gland, and has a strengthening effect on blood vessels. It is drunk for kidney stones, urinary stones, gall bladder stones in the treatment of eye diseases, nephritis, and optic nerve. Parsley juice improves the functioning of the heart, blood vessels and breathing. To quickly restore vision, drink parsley juice with carrot juice(1k 3) to lighten freckles and age spots in cosmetology, fresh parsley juice is applied to the skin of the face and hands. As an internal remedy, you should drink no more than 1 tbsp. spoons of freshly squeezed juice at a time and only 60 ml of juice per day. Also, parsley juice is not recommended for kidney inflammation.
Tomato juice
Tomato juice has a large amount of carotene, potassium, sodium, magnesium, vitamins B, C, E, iron, calcium, organic acids (citric, malic, tartaric, oxalic), sugar (fructose and glucose) and many other useful substances . Fresh tomatoes and their juice are anti-inflammatory, choleretic, diuretic, vascular strengthening, anti-sclerotic and antimicrobial agents. Tomato juice improves metabolism, neutralizes acid in the blood, stimulates the secretion of gastric juice, activates the stomach and digestive processes. It enriches the body with vitamins, minerals, restores the body after illnesses, overloads, both physical and mental, improves the functioning of the pancreas, and stimulates sexual functions. By drinking 1 glass of tomato juice daily, you can provide yourself with vitamins A and C for the whole day. When treating with tomato juice, you need to exclude sugar and starch from consumption, as there will not be the necessary alkaline reaction. It is recommended to drink 120 ml of tomato juice three times a day half an hour before meals.
Beet juice
Beets are the record holder for the amount of iodine. It is also rich in vitamins: vitamins B, PP, K, I, E, C, beta-carotene. Due to the fact that it has a high content of iron, cobalt, and manganese salts, it is useful for anemia. The substances that make up beets intensively remove waste, poisons and toxins, so in the first days of drinking beet juice you may experience nausea and dizziness. Beetroot juice is one of the most valuable means for increasing the formation of red blood cells and improving blood composition. It has choleretic, antimicrobial, diuretic, antitoxic, sedative, analgesic effects. It is used to treat atherosclerosis, arterial hypertension, insomnia, and obesity. It strengthens memory, normalizes metabolism, and improves immunity. Beetroot juice is good for women: it heals the genitals, stabilizes the menstrual cycle, and helps relieve discomfort and symptoms during menopause. To make beet juice taste good and lose its astringency, place it in the refrigerator for several hours, after removing the foam. Every day it is advisable to drink 500 ml of beet juice along with carrot juice.
Pumpkin juice
The iron content in pumpkin is higher than in other vegetables. Pumpkin also contains potassium salts, sugar, calcium, vitamins A, PP, B1, B2, C. Pumpkin is a diuretic, regenerating, tonic, mild laxative and antifever. Pumpkin pulp and juice relieve swelling in heart failure, treat obesity, diabetes, gout, vitamin deficiency, inflammation of the prostate gland, atherosclerosis, constipation, and toxicosis of pregnancy. Drinking pumpkin juice with honey will help with insomnia and calm the nervous system. Pumpkin juice stimulates the function of the gallbladder and removes unnecessary cholesterol from the body.
Dill juice
Dill is rich in flavonoids, carotene, vitamins B, C, PP, stimulates appetite, improves digestion, removes gases from the intestines, and has diuretic and laxative properties. The juice from it is used as a vitamin, soothing, tonic, restorative, and is prescribed for heart rhythm disturbances, hypertension, atherosclerosis, and to relax the intestines.
Horseradish juice
Horseradish root contains carotene, sugars, mustard oil, phytoncides, vitamins B, C, PP, which prevent the development of cancer cells. And in terms of the presence of calcium, potassium, and sulfur in the root, horseradish is the champion among vegetables. It has diuretic, antiseptic, antiscorbutic, bactericidal properties. Horseradish juice tones, improves digestion, blood circulation, stimulates appetite, dilates blood vessels, relieves swelling, treats gout, joint inflammation, rheumatism, dissolves stones in the gall and bladder. It is prescribed for sore throat, flu, tonsillitis, toothache. It is also useful to drink for physical and mental fatigue, vitamin deficiency, anemia, and delayed menstruation. IMPORTANT! The high content of mustard oil in horseradish juice can cause unwanted irritation of the mucous membranes of the intestines and stomach. It is not recommended to drink it if you have kidney disease. Externally, this juice, as a rub, is recommended for gout, joint pain, radiculitis, as well as for the treatment of purulent ulcers and wounds.
Garlic juice
Garlic contains very useful substances: phytosterols, sugars, nitrogenous compounds, vitamins B6, C, D, allicin, phytoncides that destroy streptococci, staphylococci, tubercle bacilli and other microorganisms. Garlic improves the body's resistance to various infections, normalizes blood pressure, dilates blood vessels, improves digestion and heart function. It is slightly diuretic, diaphoretic, has antiallergic, anti-inflammatory, bactericidal, analgesic, blood purifying, and wound healing properties. antifungal and soothing properties. Garlic juice improves and stimulates digestive processes, while reducing the amount of gas in the intestines. It is recommended for colitis, enteritis, intestinal atony, dyspepsia, diabetes, hypertension, oncological diseases. The juice also has a positive effect on various diseases of the upper respiratory tract, sore throat, whooping cough, influenza, diphtheria, dysentery, tuberculosis, vitamin deficiency, and skin diseases. Garlic juice removes warts and calluses, treats lichen, purulent wounds, ulcers and eczema. But it is not recommended to use it during pregnancy, acute inflammations. Undiluted garlic juice is contraindicated for patients with stomach ulcers, duodenal ulcers, pancreatitis, nephritis, gastritis (if the acidity of gastric juice is increased), insomnia, and epilepsy.
Spinach juice
Spinach leaves contain large quantities of potassium, phosphorus, magnesium, iodine, iron, carotene, ascorbic acid, vitamins B, D, PP, E, K. Spinach is indispensable for iron deficiency in the body, anemia, stimulates and improves the functioning of the digestive system, activates intestinal function, prevents periodontitis, strengthens the nervous system, and removes toxins from the body. Prescribed to strengthen blood vessels and heart muscle. treatment of diabetes mellitus, tuberculosis. Spinach juice is usually drunk with other juices.
Celery juice
Celery root contains sugars, potassium salts, calcium, phosphorus, sodium, oxalic acid, choline, essential oil, vitamins B, C, PP, A. Useful substances are contained in celery both in the root and in the leaves. Celery juice helps to tone the whole body, improves digestion, blood formation, and increases appetite. It has a slightly diuretic, laxative effect, removes poisons, toxins, waste from the body, and strengthens the heart muscle well. It is recommended for vitamin deficiency, cystitis, pyelonephritis, dermatitis, allergic urolithiasis, cholelithiasis, gastritis, constipation, stomach ulcers, duodenal ulcers, obesity, gout, hypertension, diabetes mellitus, painful
RULES FOR PREPARING VEGETABLE JUICES
Wash the vegetables thoroughly; they may contain germs or chemicals that protect the plants from pests. Remove damaged or stale copies. Wash tubers contaminated with soil with a brush under running water. Cut the skin off the vegetables in a thin layer using a grooved knife or a simple kitchen knife. We process vegetables to make juices immediately before use. You cannot keep peeled vegetables in air or water - this destroys vitamins. You can prepare the juice in different ways: pass them through a meat grinder, grate them, and then squeeze them through a new nylon stocking or gauze folded in 4 layers. But it is much more convenient to obtain juices using a juicer and grind the greens in a blender. Scientists have found that the juices obtained in a centrifugal juicer are much more valuable than juices prepared by other methods. In a juicer, the juice is prepared much faster and therefore oxidizes less. It preserves biologically active substances, so the healing properties of the juice will be higher. It is advisable to drink the prepared juice. The juice has the greatest healing power in the first 20 minutes. However, beet juice is easier and more enjoyable to drink after it has been in the refrigerator for at least 2 hours.
Canned juices contain less vitamins than fresh ones. You need to drink juice in small sips or best of all, using a straw. It is advisable to consume the juice 30 minutes before meals.
Adding salt to natural vegetable juices is prohibited. Mix juices made from greens in a 1:2 ratio with other vegetable juices. It is not recommended to consume large portions of the juices of garlic, onions, radishes, horseradish, radishes, etc. spicy vegetables. Use them one to two teaspoons with other juices. Beet juice usually makes up a third of the total volume in any mixture. For more information about treatment with vegetable juices, watch the video.
Treatment with juices - what could be more pleasant and tastier? Many of us choose only fruit or berry juices, completely ignoring vegetable ones. Meanwhile, they are no less useful.
Treatment with vegetable juices
Those who regularly drink juices do not have problems such as brittle nails, dull hair, or bad skin. Naturopathic doctors believe that fruit and berry juices cleanse the body, but vegetable juices restore it. Ideally, such juices should be freshly squeezed and have a shelf life of up to 30 minutes.
Vegetable juices for treatment are drunk at least half an hour before meals or one and a half to two hours after. The basic rule: they can be diluted with water, but you cannot add sugar, salt or pepper. It is best to drink raw vegetable juices through a straw, slowly and without rushing - like this useful material will be absorbed more fully and quickly.
How much to drink? When treating with vegetable juices, it is very important to follow the dosage; each vegetable has its own dosage. Start taking freshly squeezed beet juice with 1 teaspoon and gradually increase to 1/3 glass, 3-4 times a day. In any composition, beet juice should not exceed 1/3 of the drink. Cabbage juice: 1 glass 3-4 times a day 40-50 minutes before meals. Tomato juice: 0.5 cups 3 times a day. Use juices of radishes, onions, garlic, horseradish and other spicy vegetables in small quantities - 1-2 teaspoons - as an addition to other juices.
Beneficial properties of carrot juice
Carrot juice improves appetite and digestion (useful for ulcers), strengthens teeth, improves immunity, and has a beneficial effect on skin and vision. But you shouldn’t drink too much of it - it’s rich in fat-soluble vitamin A (which is why carrot juice should be drunk with cream), an excess of which can lead to hypervitaminosis and liver disease.
Benefits of beet juice
Beetroot juice is no less useful. It is considered the most valuable for the blood: it stimulates the formation of red blood cells and increases hemoglobin levels. It is also a wonderful cleanser for the liver, kidneys, gall bladder and almost a cure for hypertension and atherosclerosis. It also helps with insomnia. Pure beet juice can cause nausea and dizziness, so it is better to keep it in the refrigerator for a while and mix it with carrot juice in a 1:3 ratio. 200 ml of this mixture per day is the key to excellent health! At the same time, during beetroot juice therapy you will have to give up meat and fish.
Treatment with cabbage juice
Cabbage juice is, of course, not for everyone. But it has a lot of advantages. It is especially useful for those who want to lose weight and cleanse the body. It will also be indispensable for those suffering from constipation, chronic gastritis with low acidity, stomach and duodenal ulcers, liver and spleen diseases. Cabbage juice should be taken warm. And under no circumstances should you salt it - otherwise it will become harmful. Just be aware of what leads to gas formation. Therefore, if you are prone to flatulence, you need to be careful with this juice.
Benefits of Potato Juice
The only thing more disgusting than cabbage is potato juice. But, like cabbage, it helps cope with digestive problems, cleanses the body, and is also very good for the nervous system. It will also save you from swelling. But in severe cases of diabetes mellitus, as well as in cases of low acidity of gastric juice, it is better not to use it. But both cabbage and potatoes can be mixed with other vegetable juices - cucumber, beetroot, carrot and others.
Cucumber juice rich in mineral salts, contains potassium, calcium, sodium and phosphorus. Cucumber juice is also an excellent diuretic. It also prevents atherosclerosis and improves memory, strengthens the heart and blood vessels, helps with poor condition of teeth and gums, and keeps the skin fresh and toned. You can drink up to 100 ml of pure cucumber juice per day. Its effect is enhanced in combination with tomato juice (plus a drop of garlic), blackcurrant, apple and grapefruit, and in combination with carrot and beetroot it helps in the treatment of skin diseases.
Tomato juice strengthens and refreshes. The phytoncides it contains suppress fermentation processes in the intestines, potassium improves heart function, and organic acids regulate metabolism. In terms of ascorbic acid content, it is not inferior to citrus fruits. In one glass - half daily dose carotene and vitamin C. Tomato juice is drunk in its pure form, or mixed with apple, pumpkin and lemon juices.
Celery juice is considered a source of strength, including sexual strength. It tones and improves appetite, regulates digestion and cleanses of toxins, and is useful for people with metabolic disorders and overweight. The vitamin C and B vitamins it contains, as well as potassium, calcium and phosphorus, strengthen the immune system and help recover from severe physical activity. Celery goes well with other juices.
pumpkin juice rich in vitamins C, group B, as well as PP and carotene. This is an excellent diuretic, as well as a wonderful “cure” for heart disease, hypertension, obesity, and cholecystitis. In addition, a pumpkin drink increases the level of hemoglobin in the blood, removes “bad” cholesterol from the body and strengthens cardiovascular system. Drink a glass of it 3 times a day before meals.
For diseases of the gastrointestinal tract, liver and biliary tract, as well as in acute stages of diseases, vegetable juices should be diluted with water in a ratio of 1:3.
"Correct" juice
Of course, it is better if these are freshly squeezed juices. However, let’s do without fanaticism, because modern industrial preservation methods quite allow us to preserve the lion’s share of useful substances and microelements. Some vitamins, of course, are destroyed during processing of raw materials. And yet most of them remain. For example, high-quality juice retains up to 80% of vitamin C after processing, and it is known to be the most “sensitive”. Therefore, if you don’t have the time and energy to tinker with a juicer, feel free to go to the supermarket for “ the right juice" This is especially true at the end of winter and spring, when our body so needs living vitamins. What should you pay attention to when buying juice?
1. Study the information on the packaging. Juices should not contain any flavorings, flavoring additives and dyes. If it is not nectar, then it should also not contain sugar or acidity regulators. In vegetable juices, the content of salt and spices must be indicated on the packaging. And definitely an expiration date. Neither juices nor nectars should contain artificial preservatives.
2. It is best to buy juices that are not reconstituted, but directly pressed - information about this should be on the packaging. This juice is obtained from freshly picked fruits or vegetables by mechanical extraction, it undergoes pasteurization (rapid heating and cooling so that harmful microorganisms do not enter the juice and it does not spoil) and retains its beneficial properties.
3. If possible, choose organic juices, that is, made from raw materials grown without chemical fertilizers. Today, agricultural producers use more than 100 different pesticides when growing vegetables and fruits.
4. Adult or child? It is generally accepted that juices for children are of higher quality. Perhaps so. But, unfortunately, this applies more to European and American manufacturers than to Russian ones. Therefore, overpaying for “extra pure” baby juice“In general, there is no point.
5. The best packaging for juice is a glass bottle. Experts believe that none of the modern packaging materials can replace glass when it comes to preserving useful substances over time. long term. It's all about oxygen, which can penetrate into the product through microcracks in the folds of the bag. Once in the juice, it enters chemical reactions, which invariably lead to deterioration in quality and loss of beneficial properties.
Is it possible to treat with juices? How to heal with juices. What diseases can be cured with juices?
Treatment of vitamin deficiency
Cabbage juice - 100 ml, carrot juice - 50 ml, juice from onions- 50 ml, apple juice - 50 ml, honey - 15 g.
Mix all the juices, add honey to the mixture. Drink 1 tablespoon 3 times a day.
Carrot juice - 500 ml, sea buckthorn juice - 200 ml.
Mix juices. Take 50 ml 3 times a day after meals.
Treatment of sore throat
Beetroot juice - 200 ml, table vinegar - 20 ml.
Mix juice with vinegar. Gargle with the mixture 5-6 times a day.
Carrot juice - 200 ml, garlic - 10 g.
Add garlic pulp to fresh carrot juice. Drink 200 ml of the mixture 2 times a day 40 minutes before meals for 3 days.
Treatment of anemia
Carrot juice - 200 ml, beet juice - 200 ml, black radish juice - 200 ml, buckwheat honey - 300 g.
Mix juices and add to mixture buckwheat honey. Take 50 ml before meals.
Arthritis treatment
Infusion of chamomile flowers - 200 ml, carrot juice - 200 ml, beet juice - 200 ml, honey - 60 g.
Prepare a medicinal mixture. Drink 100 ml 3 times a day before meals.
Garlic juice - 3 ml, olive oil - 20 ml.
Mix olive oil with garlic juice. Drink in the morning on an empty stomach.
Treatment of atherosclerosis
Potato juice - 100 ml.
Take freshly squeezed potato juice daily.
Onion juice - 50 ml, honey - 50 g.
Mix fresh onion juice with honey. For the treatment and prevention of atherosclerosis, take 1-2 teaspoons 3-4 times a day, 30-40 minutes before meals.
Tomato juice - 250 ml, honey - 30 g.
Dilute honey in juice and take 2-3 times a day 30 minutes before meals for the treatment and prevention of atherosclerosis.
Treatment of pancreatic disease
Tomato juice - 600 ml.
Take 200 ml 3 times a day 30 minutes before meals.
Treatment of bronchial asthma
Beet juice - 200 ml, onion juice - 200 ml, black radish juice - 200 ml, cranberry juice - 200 ml, lemon juice - 200 ml, aloe juice - 200 ml, honey - 300 g, sugar - 200 g, alcohol - 200 ml.
Mix everything thoroughly. Take 0.5 tablespoon 3 times a day 30 minutes before meals.
Carrot juice - 200 ml, horseradish juice - 200 ml, honey - 300 ml.
Mix everything thoroughly. Take 1 teaspoon 3 times a day 1 hour before meals for 2 months.
Treatment of gastritis
Potato juice - 100 ml.
Take fresh potato juice 2-3 times a day 30 minutes before meals.
Garden turnip juice - 50 ml.
Take freshly squeezed juice 2-3 times a day 30 minutes before meals.
Turnip juice is contraindicated for acute gastritis, enteritis and peptic ulcers.
Cabbage juice - 300 ml.
Take 100 ml of warm cabbage juice 2-3 times a day 1 hour before meals. The juice can be stored in the refrigerator for 24 hours.
It is also used for diseases of the liver, spleen, and obesity.
Treatment of hemorrhoids
Fresh potatoes - 100 g.
Wash the tubers and grate them fine grater, squeeze the juice through cheesecloth into a tablespoon. Inject the juice into the rectum using a syringe at night.
The course of treatment is 10 days.
Carrot juice - 70 ml, celery juice - 40 ml, parsley juice - 30 ml.
Mix the juices and take the mixture 2-3 times a day.
Hepatitis treatment
Beetroot juice - 200 ml, honey - 30 g.
Dilute honey in beet juice. Take 100 ml 2 times a day.
Carrot juice - 200 ml, beet juice - 200 ml, horseradish juice - 200 ml, vodka - 30 ml, honey - 300 g, lemon juice - 100 ml.
Mix juices, add vodka, honey and squeeze into mixture lemon juice.
Take 1 tablespoon 3 times a day 30 minutes before meals for 1 month.
Treatment of hypertension
Carrot juice - 200 ml, celery juice - 100 ml, parsley juice - 50 ml, spinach juice - 30 ml.
Drink the entire amount of the mixture throughout the day, dividing it into several doses.
Carrot juice - 200 ml, beet juice - 200 ml, horseradish juice - 100 ml, lemon juice - 150 ml, honey - 300 g.
Mix juices, add honey. Mix everything thoroughly with a wooden spoon, transfer to a dark glass container and place in the refrigerator. Take 1 tablespoon 3 times a day 30 minutes before meals.
Treatment of influenza, acute respiratory infections
Carrot juice - 50 ml, garlic juice - 5 ml, olive oil - 20 ml.
Mix all components thoroughly. Place 2 drops in each nostril 3 times a day.
Carrot juice - 200 ml, celery juice - 100 ml, spinach juice - 80 ml, parsley juice - 50 ml.
Divide the mixture into 2 servings and drink throughout the day.
Treatment of cholelithiasis
Black radish - 200 g, honey - 30 g.
Grate the radish on a fine grater, squeeze out the juice through cheesecloth and mix with honey. Mix thoroughly and refrigerate. Take 1 tablespoon 3 times a day 30 minutes before meals.
Treatment of liver diseases
Tomato juice - 100 ml, cabbage pickle- 100 ml.
Mix juice with brine. Divide the mixture into 3 servings and drink throughout the day after meals. Treatment is long-term, at least 6 months.
Carrot juice - 200 ml, tomato juice - 120 ml.
Mix the juices and take 3 times a day after meals throughout the day.
Treatment of kidney and urinary tract diseases
Parsley juice - 50 ml, honey - 50 g.
Mix freshly squeezed parsley juice with honey. Take 1-2 tablespoons 2-3 times a day for cystitis, urolithiasis, kidney spasms, edema.
The drug should not be used for nephritis.
Turnip juice - 100 ml, carrot juice - 250 ml.
Mix the juices, divide into equal portions and drink throughout the day. Recommended for kidney stones.
Carrot juice - 250 ml, beet juice - 100 ml, cucumber juice - 100 ml.
Mix the juices and drink the entire amount throughout the day. Recommended for cystitis.
Treatment of constipation
Carrot juice - 280 ml, beet juice - 80 ml, cucumber juice - 80 ml.
Mix the juices and drink half the mixture before bed, the other half in the morning on an empty stomach.
Beetroot juice - 80 ml, carrot juice - 80 ml, celery juice - 80 ml.
Mix the juices and take the mixture throughout the day, dividing into several servings.
Treatment of myocardial infarction
Carrot juice - 200 ml, honey - 30 g.
Dilute honey in carrot juice and take the mixture throughout the day in 2-3 doses before or after meals.
Carrot juice - 200 ml, birch juice - 200 ml, honey - 250 g.
Mix the juices, dilute honey in the mixture. Take 70-80 ml 3 times a day 30 minutes before meals for 1 month.
The drug helps strengthen the heart muscle.
Treatment of coronary heart disease
Carrot juice - 700 ml, beet juice - 300 ml.
Mix the juices and drink several times throughout the day.
Carrot juice - 200 ml, parsley juice - 200 ml, spinach juice - 90 ml, celery juice - 50 ml.
Drink the entire amount of the resulting juice mixture throughout the day.
Treatment of cough, chronic bronchitis
Turnip juice - 100 ml, honey - 100 g.
Mix turnip juice and honey. Take 1-2 tablespoons 3-4 times a day.
Mix the juices and take 2 tablespoons orally 5-6 times a day. You can also gargle with the mixture after eating.
Carrot juice - 200 ml, black radish juice - 300 ml, honey - 100 g.
Prepare the mixture and take 2 tablespoons before each meal and in the evening before bed.
Treatment of colitis
Beet juice - 200 ml, carrot juice - 200 ml, onion juice - 200 ml, honey - 300 g, chamomile flower infusion - 200 ml, 96% alcohol - 200 ml.
Mix the juices, add honey, infusion of chamomile flowers and alcohol. Mix everything thoroughly and leave to infuse for 24 hours. Take 1 tablespoon 3 times a day before meals.
Pumpkin juice - 600 ml.
Take during the day in 3 doses of 200 ml. Recommended for chronic colitis with constipation.
Treatment of laryngitis, tonsillitis
Carrot juice - 250 ml, beet juice - 80 ml, cucumber juice - 80 ml.
Mix juices. Divide the entire volume into 2-3 servings and drink throughout the day.
Treatment of pancreatitis
New potatoes - 300 g, carrots - 200 g.
Wash the tubers and, without peeling them, remove the eyes. Peel the carrots. Chop the vegetables on a fine grater and squeeze out the juice using a juicer.
Mix the juices and take 200 ml once a day in the morning 1 hour before meals. After drinking the juice, it is recommended to lie down for 30 minutes. The course of treatment is 7 days, then you need to take a 7-day break and repeat the treatment. A total of 3 courses should be completed.
Treatment of pneumonia
Beet juice - 50 ml, carrot juice - 50 ml, black radish juice - 50 ml, onion juice - 50 ml, lemon juice - 30 ml.
Mix all the juices. Drink 30-40 ml 3 times a day.
Beetroot juice - 100 ml, honey - 100 g.
Mix beet juice with honey. Take the mixture 1 tablespoon 5 times a day.
Treatment of rheumatism
Radish juice - 300 ml, honey - 300 g, vodka - 100 ml, salt - 30 g.
Mix radish juice with honey, add vodka and salt. Mix everything thoroughly. Use the drug externally: rub into the sore spot before bed.
Treatment is effective in combination with the use of this drug orally (2 tablespoons 1 time per day).
Treatment of diabetes
Beetroot juice - 200 ml, carrot juice - 200 ml.
Mix beetroot and carrot juices and drink 100 ml 3-4 times a day. The product normalizes blood composition.
Potato juice - 200 ml, carrot juice - 100 ml.
Mix the juices, divide in half and drink in 2 doses, morning and evening, 30 minutes before meals.
Potato juice is useful for digestive disorders.
Treatment of thrombosis
Carrot juice - 250 ml, spinach juice - 100 ml, turnip juice - 60 ml.
Divide the juice mixture into 3 servings and drink 3 times a day.
Thyroid treatment
Carrot juice - 200 ml, beet juice - 200 ml, black radish juice - 200 ml, honey - 300 g, vodka - 1 l.
Pour the juices into a 3-liter jar. Add honey and vodka heated in a water bath. Mix the mixture thoroughly, cover with a plastic lid and place in a dark place. After 2 weeks, carefully pour the juice into another container, being careful not to stir up the sediment at the bottom of the jar. Drink 30 ml 3 times a day 30 minutes before meals.
Carrot juice - 350 ml, parsley juice - 100 ml.
Divide the mixture into several servings and drink throughout the day 20-30 minutes before meals. Instead of parsley juice, you can use spinach juice.
Treatment of cholecystitis
Radish juice - 100 ml.
Take 1 tablespoon of fresh juice 3 times a day 30 minutes before meals.
Recommended for cholecystitis, as well as for the prevention of cholelithiasis. Strengthens the formation and secretion of bile. Contraindicated for gastritis with increased secretion of gastric juice, enterocolitis, peptic ulcer.
Treatment of stomach and duodenal ulcers
Cabbage juice - 300 ml.
Take warm cabbage juice 3 times a day, 100 ml, 1 hour before meals. The course of treatment is 1 month. Store the juice in the refrigerator for no more than 24 hours.
Everyone knows that the human body is 70% liquid. Our body is like a factory in which there is no process that occurs without the participation of water. Water is more important than food, and natural fruit and vegetable juices are like two in one: it quenches thirst and satiates, and also lifts your spirits and supplies the body with the energy necessary for life. If you want to be healthy, start your day with a glass of natural freshly squeezed juice. Vegetables and fruit juices- These are restorers and useful healers of the body. Natural juices also help cleanse the body by removing waste and toxins. They contain a large amount of mineral salts, various enzymes, enzymes and vitamins necessary for humans. Juices are more effective if they are prepared from fresh and raw vegetables or fruits and consumed immediately after preparation. Whatever your main diet consists of, nutritionists recommend freshly squeezed vegetable and fruit juices as an addition to it. Juice treatment has been used in folk medicine since ancient times. With the help of natural juices you can carry out a harmless body cleansing at home. Freshly squeezed juices are a natural remedy for the prevention and treatment of many diseases.
Treatment and cleansing of the body with juices
Drinking juices is good for you! This truism is known to everyone. Juices save everything nutrients, found in fresh and healthy fruits, berries and vegetables, they are easily absorbed by the body. The healing power of juices has been known since ancient times and is widely used in both folk and traditional medicine. The complex of nutrients they contain makes them excellent dietary nutrition, helps restore strength and health.
The best juices– these are freshly prepared “cloudy” ones, i.e. juices containing a large number of raw material components. (Juice is filtered only for certain disorders of the stomach and intestines, as well as for certain respiratory diseases).
The first section talks about fruit and berry juices, which can be obtained from fruits and berries that are easily accessible to almost everyone and grow in the territory former USSR. This list does not include undoubtedly useful, but exotic fruits, such as pineapple, feijoa, etc., but watermelon and melon are included, although they belong to vegetables (botanists perceive watermelon and melon as berries, and their fruits are called false berry), as well as a birch tree, which had no place anywhere.
Freshly prepared juices are not always available. Therefore, canned juices are very popular. Prepared using proven technology, they almost never lose their healing properties. Therefore, where appropriate, methods for making juices at home are provided. To prepare juices, use enamel or stainless steel utensils, wooden pestles or masher, and various juicers and presses. Juice cookers are successfully used for preparing juices.
Juices are preserved in three ways: hot filling, pasteurization and sterilization.
During hot bottling, freshly squeezed juice is heated to a temperature of 70-750C and filtered through boiled flannel or gauze folded in several layers. After this, it is heated to a boil, boiled for 2-3 minutes, poured into sterilized glass jars or bottles, sealed tightly, the jars are turned upside down, and the bottles are placed on their sides for additional sterilization of the upper part and checking the quality of the closure.
During pasteurization, freshly squeezed juice is heated to a temperature of 80 0 C and filtered while hot. Then the juice is heated again to 80-90 0 C, poured into prepared containers and pasteurized at a temperature of 85 0 C.
During sterilization, freshly squeezed juice is heated to a temperature of 80 0 C, filtered, brought to a boil, poured into prepared containers and kept in boiling water: half-liter jars - 10 minutes, liter jars - 12-15 minutes, two-liter jars - 20 and three-liter jars - 25 minutes. 30 minutes, counting from the moment the water boils. The jars are then hermetically sealed.
The canned juice is left for 8-10 days at room temperature, and if it does not begin to deteriorate during this time, store it in a cool, dry place.
You need to know that not all types of fruits and berries give off juice equally well. For better juice extraction, the fruits are blanched, i.e. immerse them in a pan of boiling water for several minutes, or keep them in a sieve over steam.
In addition to natural juices, blended (mixed) juices are prepared. By mixing the juices of various fruits and berries, you can significantly improve them taste qualities and nutritional value. For example, apple juice goes well with the juices of most fruits and berries. Raspberry juice and red currant juice are often blended.
Vegetable juices are increasingly becoming part of medical practice (and they have been used in folk medicine since time immemorial). The second section is devoted to vegetable juices and their properties. At the same time, attention is paid to the availability of fruits to every person.
What should those who are planning to be treated with juices remember? The effect of many of them on the human body has not yet been fully studied. Therefore, you should not self-medicate. In all cases, you should consult your doctor and carry out treatment only under the supervision of specialists.
Juices from fruits and berries
APRICOT. Apricot fruits contain sugar (up to 20%); organic acids – malic, citric, salicylic, tartaric; vitamins B1, B2, B15, C, carotene, folic acid; pectin substances; starch; enzymes; mineral salts of potassium, calcium, iron, zinc, cobalt, copper, iodine.
Fresh apricot juice prescribed for coronary heart disease, arrhythmias, cardiovascular failure, hypertension, anemia, hypokalemia.
Apricot juice with pulp
Sort the ripe fruits, rinse, blanch for 10 minutes in boiling water to soften (be careful not to overcook them), remove the seeds and rub through a sieve. Cook in blanching water sugar syrup and mix with the pureed apricot mass. Preserve the juice using the hot pour method.
For 1 kg of apricot puree, 0.5 liters of 15% sugar syrup.
QUINCE. Quince fruits contain sugars, mainly fructose (5-12%); organic acids: malic, tartaric, citric (up to 1%); vitamins of group B, E, P, PP, C; carotene; folic acid; catechins and leukoanthocyanins; pectin substances; essential oil; mineral salts of iron, manganese, copper, cobalt, potassium, as well as calcium, magnesium, phosphorus and tannins.
Quince juice combined with honey and vinegar stimulates the appetite. Poultices made from juice, which retains astringent properties, are used in folk medicine for anal fissures and rectal prolapse.
Quince juice
Rinse the quince, which has reached consumer maturity after storage, remove the core and damaged areas, and grind in a shredder or meat grinder with large holes in the grate. Squeeze the juice from the resulting mass, heat it to 80 0 C, filter through flannel or gauze folded in 4 layers, add a little sugar and preserve.
ACTINIDIA. Actinidia fruits contain 10-15 times more ascorbic acid than lemons, oranges, black currants and other known vitamin plants. It contains various sugars, organic acids, tannins and dyes, mineral salts and a number of other compounds beneficial to humans.
Actinidia juice is used as an antiscorbutic agent, as well as for removing worms, pulmonary tuberculosis, and uterine bleeding. It is recommended for weakening and exhaustion of the body as a result of infectious diseases, physical and mental fatigue, and some acute and chronic diseases of the stomach and intestines.
Since during storage of actinidia fruits the vitamin C content in them quickly decreases, it is customary to prepare canned juice. This juice allows you to maintain the activity of vitamin C for many months.
Actinidia juice
Collect actinidia berries selectively, as they ripen unevenly. Prepared berries are pressed cold - using a manual juicer or press. The squeezed juice is heated in an enamel container to 80 0 C, poured into sterilized jars or bottles and hermetically sealed with boiled lids or stoppers.
CHERRY CHRISM. Fruits contain up to 10% sugars; up to 4% organic acids (mainly malic and citric); vitamin C; carotene; pectin substances.
Cherry plum juice has a mild laxative effect and is recommended to drink for constipation.
Cherry plum juice
The prepared berries are placed in a steam pressure cooker, and after about 40-45 minutes, juice separation begins. Hot juice (the temperature of which is about 75 0 C) is poured through the outlet tube into clean bottles or jars, which must be pre-pasteurized and heated, and hermetically sealed. You can add sugar or sugar syrup to the juice to taste.
ORANGE. Orange fruits contain sugars - fructose, glucose, sucrose; organic acids, mainly citric acid (up to 2%); vitamins B1, B2, PP, C, carotene; pectin substances; lipotropic substance inositol; phytoncides; mineral salts of potassium, calcium, iron and phosphorus.
Orange juice is prescribed to patients with Achilles gastritis, chronic constipation, flatulence, hypo- and avitaminosis, hypertension, atherosclerosis, gout and liver diseases.
As an anti-inflammatory and bactericidal agent, orange juice is used in the treatment of infected wounds and ulcers.
Orange juice
The unpeeled orange is washed, cut in half (crosswise), half is placed on the cone of a citrus juicer and turned (pressing) in both directions until all the juice is squeezed out. The juice is collected in a substitute container.
Orange juice is drunk fresh.
WATERMELON. The watermelon fruit contains fructose, sucrose, glucose (6-12%); amino acids; vitamins B1, B2, PP, C; carotene and carotenoids; folic acid; pectin substances; mineral salts of potassium, iron, calcium, magnesium, cobalt; fiber.
Watermelon juice is a valuable dietary product. It enhances diuresis with the release of excess salts, regulates acid-base balance, helps normalize intestinal function, remove cholesterol from the body, and stimulate the process of hematopoiesis.
Watermelon juice is prescribed for liver diseases, endo- and exogenous intoxications, fever, uric acid diathesis, liver diseases and calculous cholecystitis, obesity, anemia, atherosclerosis, hypertension, gout, arthritis, diabetes.
For anemia and to stimulate hematopoiesis, it is recommended to drink watermelon juice without restrictions.
Watermelon juice
The watermelon pulp is peeled from the seeds and squeezed using a juicer or press. Drink fresh.
ARONIA (CHARONY). Aronia fruits have a pleasant sour-sweet taste due to the presence of sugar and organic acids. They contain vitamins B1, B2, C, PP, carotene, folic acid, minerals, as well as various bioflavonoids - substances with a polyphenolic type of structure that have the activity of vitamin P. Vitamin P activates the activity of the thyroid gland, adrenal glands and other endocrine glands, stimulates the regeneration processes of muscle and bone tissue, makes the walls of blood capillaries more elastic, relieves mental and physical fatigue, has a protective effect against bacterial and viral diseases and radiation injuries, and increases the tone of the body.
The fruits of chokeberry stimulate appetite, increase acidity and digestive ability of gastric juice. Juice chokeberry useful for people suffering from gastritis with low acidity, as well as patients with hypertension and atherosclerosis.
Chokeberry berries should not be consumed by patients suffering from peptic ulcers.
Aronia juice
Aronia berries have a high juice yield capacity - up to 75% of the weight of the processed fruit.
To obtain juice, the berries are sorted, cleared of twigs, unusable ones removed, washed cold water and throw it onto a sieve. When the water has drained and the berries have dried, they are kneaded with a wooden pestle or passed through a meat grinder or juicer such as a meat grinder and squeezed using a press or manual juicer.
Chokeberry juice can be taken either fresh or canned.
Natural juice
Heat crushed chokeberry fruits at 60 0 C for 10 minutes. Before heating, add half a glass of water per 1 kg of pulp.
Squeeze out the pulp. Place the remaining pulp in an enamel pan, pour boiled warm water(1 glass of water per 1 kg of pomace), let stand for 3-4 hours, stirring occasionally, and squeeze again.
Mix the juice of the first and second pressings, filter, heat to 80-85 0 C, pour into sterilized jars or bottles and pasteurize at 85 0 C: half-liter jars - 10, liter - 10-15 and three-liter - 15-20 minutes.
Sweetened juice
Add sugar syrup to the juice prepared as described above at the rate of 400 g of sugar per 1 liter of juice (sugar syrup is prepared using second-press juice). The resulting solution is heated to 80-85 0 C, filtered and poured into hot sterilized jars or bottles. Pasteurize like natural juice.
Juice with pulp
Grind the chokeberry berries, heat at 80 0 C for 15 minutes and rub through a sieve. Mix the resulting mass with hot sugar syrup, heat to 80 0 C and immediately pour into hot sterilized jars or bottles. Sterilize in boiling water: half-liter bottles - 10, half-liter jars - 15, liter jars - 25, three-liter jars - 50 minutes.
For 1 kg of pureed chokeberry, 1 liter of 35% sugar syrup is required.
BARBERRY. Barberry berries contain up to 7% sugars (fructose and glucose); up to 7.5% organic acids (malic, tartaric, citric); up to 53 mg% vitamin C; up to 750 mg% of flavonoids, as well as pectin, tannins and dyes and a certain amount of alkaloids, the main of which is berberine. It is associated with a stimulating effect on the muscles of the uterus, it causes a decrease in blood pressure, increases the secretion of bile, and increases the amplitude of heart contractions.
In folk medicine it is used as a choleretic, diuretic and laxative, for scurvy, loss of appetite, and also for uterine bleeding.
Natural barberry juice
Ripe fruits Wash the barberries, separate them from the brushes, and boil them in water (0.5 liters of water per 1 kg of fruit). Cook for 15 minutes and then squeeze under pressure. Pour the resulting juice into sterilized glass jars or bottles and sterilize for 15 minutes.
Sweetened juice
Add 50% sugar syrup to the barberry juice prepared as described above at the rate of 1 liter of syrup per 1 liter of juice.
BIRCH. Birch juice is a health-improving multivitamin drink with valuable preventive and therapeutic properties. It contains 1-1.2% sugars, including glucose, sucrose and fructose; vitamins C, B1, B6, PP, H; macroelements: potassium, sodium, calcium, magnesium; trace elements: copper, manganese, iron, aluminum, silicon, nickel, titanium, etc.
Birch sap has a hematopoietic and regenerating effect, stimulates metabolism in the body. In folk medicine, it is drunk for joint diseases, gout, eczema, and lichen. It is used in some lung diseases, bronchitis and tuberculosis as a general tonic. Use birch sap to wash your face for age spots and acne.
Healthy people can drink fresh juice without restrictions instead of water, tea, etc. within one to two months.
Birch juice
Fresh birch sap is harvested in the spring with the beginning of sap flow in the trees. Stores well in the refrigerator or on the icebox.
Birch sap with sugar
The juice is heated in an enamel container to a temperature of 80-85 0 C, 5-10% sugar syrup is added and poured into sterilized jars or bottles (you can add citric acid). The juice is sterilized in boiling water: half-liter jars - 10, liter - 15, three-liter - 20-25 minutes.
The jars are hermetically sealed and the juice is stored in a cool, dry, dark place.
HAWTHORN. Hawthorn fruits contain ascorbic acid, carotene, choline, acetylcholine, essential oil, fructose, tannins, sorbitol, amygdalin, organic acids, including crategusic acid, vitamin E, etc.
The effect of hawthorn preparations on the heart is determined by flavone glycosides. In scientific medicine, preparations from hawthorn are used as a cardiotonic and blood circulation regulating agent for atherosclerosis, cardiac neuroses, atrial fibrillation and tachycardia and other heart diseases.
Hawthorn juice
Grind the hawthorn fruits, place them in a juicer and extract the juice for an hour. The resulting juice is poured into sterilized jars or bottles and sterilized at 80 0 C: half-liter jars and bottles - 10 minutes, liter jars - 15 minutes and three-liter jars - 25-30 minutes.
COWBERRY. Lingonberries contain up to 8.6% sugars (mainly fructose), as well as vaccinin glycoside, carotenoids, anthocyanin compounds, tannins, organic acids (benzoic, citric, oxalic, malic, acetic, quinic, pyruvic, glyoxylic, ketoglutaric), carotene and vitamin C.
Lingonberry juice is used for medicinal purposes for gastritis with low acidity. Fruit juice made from lingonberries is drunk during feverish conditions and as a diuretic. Lingonberry juice is also recommended for high blood pressure.
Lingonberry juice
Pour the prepared berries with chilled boiled water (2 liters of water per 1 kg of berries) and leave for 10-12 days, after which the juice is ready. Drain the juice, and the berries can be used to prepare compotes and jelly.
GRAPE. Grape fruits contain on average up to 20% sugars; organic acids: malic, tartaric, citric, succinic, oxalic, glucuronic, glycolic, salicylic; vitamins A, group B, C, P, PP, E, K; carotene; folic acid; biologically active macro- and microelements, such as potassium, calcium, sodium, phosphorus, magnesium, rubidium, manganese, fluorine, boron, bromine, nickel, molybdenum, barium, radium, strontium, etc.; essential oils, coumarins; resins; fiber, etc.
The presence of such a rich composition of substances beneficial to the human body determines the high importance of grapes in treatment various diseases. Grape juice acts like alkaline water and is recommended for removing uric acid from the body, dissolving bladder stones, and regulating blood pressure. Grape juice is prescribed for functional disorders of the cardiovascular system and gastrointestinal tract, uric acid diathesis, vegetative neuroses, as well as nervous exhaustion. Pasteurized grape juice taken for high blood pressure, and grape juice, boiled to a thick syrup (bekmes), is given to exhausted and weakened patients, as it has a high energy value. In addition, grape juice increases metabolism.
Grape juice
Crush the prepared berries in a saucepan with a wooden masher, press the raw pulp 2-3 times. Mix the juice obtained from all pressings, strain through a cloth, heat to a boil and immediately pour into the prepared container. Seal bottles or jars and further sterilize for 10-15 minutes.
Option. Mash the prepared berries. Immediately place the pulp of white varieties under a press, heat the pulp of red varieties, stirring, to 60-65 0 C, allow to cool to 40 0 C and press. In order for the juice to become clarified, it must be allowed to settle, and to prevent it from fermenting, it must first be heated to 90 0 C and kept at this temperature for 5 minutes. Pour the hot juice into prepared sterilized containers, seal tightly and place in a cold place with a temperature of +2 0 C. After two months (if stored at +10 0 C - after three months), remove the clarified juice from the sediment and preserve again.
CHERRY. Cherry fruits contain up to 15% sugars; organic acids (mainly malic and citric); vitamins B1, B2, P, PP, C, E, carotene, folic acid; catechins and leukoanthocyanins; pectin substances; inositol; mineral salts of iron, potassium, manganese, copper, cobalt, calcium, iodine; tannins.
Cherry juice prescribed as a mild laxative for chronic constipation, as well as for anemia, inflammatory diseases of the upper respiratory tract.
Cherry juice with milk is used in folk medicine for arthritis, bronchitis, fever, epilepsy and mental disorders.
Cherry juice
The prepared cherries are placed in an enamel pan and mashed with a wooden masher without removing the seeds. The juice is immediately squeezed out. For better juice separation, crushed cherries can be preheated (stirring constantly) to 60 0 C and the juice can be squeezed out without disturbing the integrity of the seeds. Pour cold or hot juice into jars or bottles and heat-treat.
You can add sugar or sugar syrup to improve the taste.
BLUEBERRY. Blueberries contain sugars, mainly fructose (up to 7%); organic acids (mainly citric acid); B vitamins; ascorbic acid; carotene; tannins and dyes; minerals, as well as anthocyanin compounds.
Blueberry juice is successfully used as an excellent thirst quencher for feverish conditions. It has antiscorbutic and restorative effects. It is used for gastrointestinal diseases, inflammation of the bladder, and anemia. Blueberry fruits are close in chemical composition to blueberries and are in no way inferior to them.
Blueberry juice
Sort the ripe berries, wash, mash, squeeze out the juice and preserve by hot filling, pasteurization or sterilization.
Blueberries in own juice
Pour the prepared berries with blueberry juice, heat to 65 0 C, place in clean jars boiled in water, pasteurize in boiling water for 20 minutes and close with lids. Store in a cool place.
POMEGRANATE. Pomegranate pulp contains sugars - fructose and glucose (up to 14%); B vitamins, vitamin C; tannin; organic acids: citric, malic; folic acid; nitrogenous substances; pectin substances; catechins and leukoanthocyanins; starch; tannins; phytoncides; resinous substances.
Pomegranate juice lowers blood pressure and has an antispasmodic effect. It increases the body's resistance to infectious diseases and has a tonic and general strengthening effect. In folk medicine it is used as a diuretic, choleretic, anti-inflammatory and antiseptic in the treatment of diseases of the kidneys, liver, stomach, and intestines. Pomegranate juice is used for rinsing oral cavity for stomatitis, tonsillitis, laryngitis. Pomegranate juice is widely used in the treatment of burns. The burn area is moistened with juice diluted with water and then sprinkled with powder from the dry pericarp.
Pomegranate juice
Fresh pomegranate juice is obtained using a juicer. Preserve the juice in the usual way.
GRAPEFRUIT. Grapefruit fruits contain sugars: fructose and glucose (up to 7.3%); vitamins B1, B2, C, PP; organic acids (mainly citric acid); minerals.
In terms of its properties, grapefruit is similar to lemon; we can say that they are interchangeable.
Grapefruit juice
The fruit is cut crosswise, the core with the part of the films adjacent to it is removed, and sugar is poured into the resulting hole. After the sugar has dissolved, the juice can be squeezed out with a teaspoon. To obtain pure, fresh juice, you can use a cone juicer.
PEAR. Pear fruits contain sugars: glucose, fructose, sucrose (up to 20%); organic acids (malic, citric); vitamins A, B1, B2, C, E, P, PP; carotene; mineral salts of iron, manganese, calcium, cobalt, potassium, iodine, copper, molybdenum; folic acid; catechins and leukoanthocyanins; nitrogenous substances, as well as pectins and tannins.
Pear juice used for colds, to quench thirst and increase diuresis. It is especially effective for inflammatory diseases of the urinary tract - cystitis, pyelonephritis, since the diuretic effect of the pear is combined with a detrimental effect on the microflora that affects the urinary tract. Pear juice is also used for kidney stones.
Pear juice
The prepared fruits are cut into pieces and grated. The resulting pulp is placed on sieves over specially prepared dishes, into which the juice flows. The remaining pulp is pressed. Then the juice is filtered several times, heated in an enamel container to 80-85 0 C, poured into pasteurized bottles or glass jars and hermetically sealed. After this, the bottles and jars are kept in water at a temperature of 85 0 C for pasteurization for 15-20 minutes. Then the jars are placed upside down for 30 minutes, and the bottles are placed on their sides. Store the juice in a cool place.
MELON. The fruit contains sugar, mainly sucrose (up to 21%); vitamins P, C; carotene; mineral salts of iron, potassium, calcium; folic acid; nitrogenous and extractive substances; aromatic compounds, as well as fats.
Thanks to the large amount of ascorbic and folic acids and carotene, it is a valuable vitamin product.
Melon juice
The fruits are cut and the pulp is separated. The juice is squeezed out using a press. Drink fresh.
BLACKBERRY. Blackberries contain sugars - fructose and glucose (up to 5.3%); organic acids: malic, citric, tartaric; vitamin C, B vitamins, vitamin E; copper, manganese, potassium salts; carotene; flavonoids; nitrogen, pectin and tannins.
Blackberry juice is an excellent multivitamin tonic. It is used to quench thirst at high temperatures, has a diaphoretic and diuretic effect, and regulates the activity of the gastrointestinal tract.
Blackberry juice
Blackberry juice is prepared in the same way as raspberry juice (see Raspberries). It should be borne in mind that blackberries are a very delicate berry: they should be picked in dry weather, they are stored under normal conditions for 1-2 days, at a temperature of 0 0 C - up to a week.
HONEYSUCKLE. Honeysuckle fruits contain up to 3.2% organic acids; vitamin C; carotene; catechins; Sahara; flavonoids; anthocyanin compounds; microelements.
It has a tonic, diuretic, astringent and anti-inflammatory effect. Honeysuckle juice has a beautiful violet-red color, the intensity of which remains even with repeated dilution.
Honeysuckle juice
Sort the berries, sort, rinse and boil in a saucepan with added water (1 glass of water per 1 kg of berries) for 5-10 minutes. Press the hot pulp three to four times, adding boiling water to the pulp. Heat the resulting juice to a boil and pour into prepared containers, seal tightly and store in the refrigerator or on an icebox.
FOREST STRAWBERRY. Strawberries contain up to 10% sugars; organic acids, including ascorbic, malic, citric; vitamins B1, B2, E, PP; folic acid; pectin and tannins. Particularly rich in iron in the form of phosphate salt.
Strawberry juice is used for medicinal purposes for atherosclerosis, hypertension, kidney stones and cholelithiasis, anemia, stomach ulcers, constipation, as well as osteochondrosis and polyarthritis. It perfectly regulates metabolism, has an anti-sclerotic effect and improves blood composition. Thanks to high content phytoncides in juice are recommended as an effective rinse for inflammatory processes in the oral cavity.
Drinking strawberry juice in the form of lotions or face masks is extremely valuable: the skin becomes elastic and fresh, soft and clean, wrinkles are smoothed out, freckles, birthmarks and acne disappear.
Strawberry juice
Fresh juice is prepared from sorted berries, from which the stalks and sepals have been removed, using the pressing method.
To prepare juice for the winter, place the prepared berries in an enamel pan, mash with a wooden masher, cover with a lid and let stand for 3-4 hours at room temperature. Then add water to the pulp (0.5-1 cup per 1 kg of pulp), stir and squeeze out the juice. If the juice is difficult to squeeze out, the pulp needs to be heated to 60 0 C, stirring constantly, let stand for several minutes and squeeze out. Pour the finished juice into prepared containers and pasteurize at 85 0 C.
GARDEN STRAWBERRY. Garden strawberry fruits contain up to 12% sugars; organic acids (mainly malic acid); iron salts, phosphorus; vitamins B1, B2, E, PP, C; folic acid; carotene.
Garden strawberries are inferior in their healing qualities to wild strawberries, but they are an excellent multivitamin remedy used for vitamin deficiencies and normalize the activity of the gastrointestinal tract.
Strawberry juice
The prepared berries are placed in a juice cooker and the juice is distilled off. The juice is poured into prepared containers and pasteurized at 85 0 C.
IRGA. Serviceberry fruits contain sugars; organic acids; vitamins A, B2, C; flavonoids; many microelements.
Serviceberry juice is used as a tonic and restorative drink.
Serviceberry juice
Ripe fruits are collected, laid out on cardboard or plywood in a layer of 2-3 cm and kept in the shade at room temperature for 5-8 days. After such aging, the juice from the fruit will be easier to squeeze out and will become sweeter and more aromatic. Then the shadberry is washed, mashed with a wooden masher or crushed in a mixer, placed under a press and the juice is squeezed out. The resulting juice must be heated to 85 0 C, poured into hot sterilized bottles or pasteurized and sealed.
KALINA. Viburnum fruits contain one and a half to two times more vitamin C than raspberries; up to 32% sugars; vitamins C, substances with P-vitamin action; organic acids; fatty oil; iron salts, phosphorus; carotene.
The juice of the fruit with honey is drunk when blood pressure rises, and is taken as a prophylactic to prevent the appearance of malignant tumors. In folk medicine, it is believed that it helps with colds of the upper respiratory tract, including coughing, hoarseness (taken warm) and bronchial asthma.
Viburnum juice
Separate ripe berries from the branches, sort and rinse. Place the prepared berries in a saucepan and add water (one glass of water per 1 kg of berries) and heat almost to a boil, but do not boil. Then squeeze and strain the juice, heat it again, pour into jars, roll up the lids and pasteurize for 15-20 minutes.
Juice with pulp
To remove bitterness, place viburnum fruits in the oven at 110-120 0 C for 1-1.5 hours. After this, rub through a sieve or pass through an electric juicer. Mix the pureed mass with sugar syrup, pour into prepared jars and pasteurize at 95 0 C for 20 minutes. For 1 liter of viburnum juice add 1 liter of 35% sugar syrup.
DOGWOOD. Dogwood fruits contain sugars - glucose and fructose (up to 9%); organic acids (mainly malic acid); vitamin C, carotene; pectin and tannins.
Dogwood fruit juice is widely used in folk medicine as an astringent for stomach and intestinal disorders, as well as for hypovitaminosis, metabolic disorders, anemia, colds, and as an excellent antipyretic for malaria. It has an astringent, bactericidal, analgesic, restorative and tonic effect.
Dogwood juice
Add water to selected ripe large fruits (1 glass of water per 1 kg of berries), heat to a temperature of 60°C and mash with a wooden masher. Transfer the resulting pulp into a juice cooker, separate the juice and pour into prepared bottles or jars, pasteurize at a temperature of 80-85 0 C for 10-15 minutes.
CRANBERRY. Cranberries contain the glycoside vaccinin; acids (citric, benzoic, quinic and ursolic); vitamin C; sugars (glucose and fructose); pectin, tannins and dyes.
Cranberry juice is used mainly as vitamin drink for inflammatory diseases, rheumatism and hypertension. In folk herbal medicine, berry juice is widely used for feverish conditions, sore throat, dropsy, skin diseases (dry eczema, scrofula, exudative processes), gynecological, and colds. It heals wounds and burns.
Cranberry juice
Sort out the ripe berries, put them in a saucepan and mash with a wooden masher. Heat the resulting mass to 60 0 C, maintain at this temperature for 5-10 minutes, and then squeeze out the juice. Preserve the juice. Before use, dilute with sugar syrup to taste.
STONE BERRY. Drupe fruits contain up to 20% vitamin C; there are acids - folic and nicotinic; salts of iron, manganese and copper.
In folk herbal medicine it is used for anemia, colds, gout and joint inflammation.
Drupe juice
To obtain juice, grind the berries in an enamel bowl and let stand for 1-2 days. Then strain without squeezing, heat the juice, pour into jars and roll up.
Bone compote
1 kg of drupes, 500 g of sugar, 2 glasses of water. Pour 50% sugar syrup over the prepared berries, bring to a boil, pour into baked jars and store in a cool place without additional pasteurization.
GOOSEBERRY. Berries contain up to 9% sugars (sucrose, glucose); organic acids; vitamins C, B1, P, E; carotene; pectin and tannins; mineral salts of iron, calcium, potassium, copper.
Gooseberry juice has a mild laxative effect, so it is recommended to take it for constipation. It also has a diuretic and choleretic effect; recommended for diseases of the kidneys, liver, bladder.
Natural gooseberry juice
Wash the gooseberries and grind them in a meat grinder with large holes in the grate. Place the pulp in a saucepan, add hot (80 0 C) water, stir, heat to 60 0 C, keep at this temperature for 30 minutes and squeeze out the juice. Pour the pulp with warm water (1 glass of water per 1 kg of pulp) and squeeze again. The juice from the first and second pressings can be mixed or canned separately. You can add sugar syrup to the juice to taste.
Juice with pulp
To prepare it, rub the pulp heated to 80°C through a sieve, add sugar syrup and preserve using the hot pour method.
LEMON. The pulp of the fruit contains sugars - fructose, sucrose; organic acids (mainly citric acid); vitamins A, B1, B2, P, PP, C; mineral salts of potassium, calcium, magnesium, iron and phosphorus; pectin substances; flavonoids; phytoncides, coumarin derivatives.
In folk medicine, lemon juice is used in the treatment of scurvy, as an additional medicinal component for jaundice, urolithiasis, edema, rheumatism, and hypoacid gastritis. An aqueous solution of juice is used externally as a mouth rinse for sore throat and stomatitis. In the form of lotions, the juice is used for eczema and fungal skin infections.
Lemon juice is used for diseases of the gastrointestinal tract and is given to patients with high fever. In combination with others medicines Lemon juice is used for vascular sclerosis.
Lemon juice
Lemon juice is prepared in the same way as orange juice (see).
Lemon juice can be prepared for future use. To do this, the squeezed juice is filtered through a layer of thin gauze. Then it is quickly heated to 85 0 C, immediately poured into a sterilized hot glass container and sealed. Due to the fact that the taste of the juice may change during pasteurization, it can be frozen by pouring it after squeezing and filtering into prepared glass jars, leaving 1/10 of the volume empty so as not to burst during freezing. Then seal the container with the juice tightly and place it in the freezer.
LEMONNIK. Schisandra fruits contain organic acids (especially citric and malic); Sahara; essential oil; vitamins; ascorbic acid; protein substances; salts of calcium, iron, manganese, phosphorus, as well as polyoxyphenol esters - schisandrin and schisandrol. Apparently, the presence of the latter determines the stimulating and tonic effect of lemongrass.
Lemongrass juice
The juice is immediately squeezed out of freshly picked berries and sterilized in small bottles for 50 minutes.
Natural juice
Rinse the lemongrass fruits with running water, dry them on a towel, mash them in an enamel pan with a wooden pestle and squeeze out the juice. Pack the resulting juice into prepared bottles and pasteurize.
Sweetened juice
Add sugar to the squeezed juice, heat over low heat, stirring until completely dissolved, or mix the juice with sugar syrup (for 1 liter of lemongrass juice, 1 kg of sugar or 75% sugar syrup to taste). After this, heat the mixture to 90 0 C, pour into hot, sterilized bottles and seal hermetically.
RASPBERRIES. Raspberries contain sugars; organic acids (salicylic, malic, citric, formic, caproic); vitamin C, traces of B vitamins; mineral salts of potassium, copper; carotene; tannins, pectin and nitrogenous substances, as well as essential oil.
For medicinal purposes, only wild raspberries are used. Raspberries have excellent antipyretic and diaphoretic properties. It has a tonic effect on the body, improves appetite, and normalizes the activity of the gastrointestinal tract. Raspberry juice is used for atherosclerosis and hypertension.
Raspberry juice
Peel the raspberries from the sepals, put them in a saucepan, add a little water, heat with stirring to 85 0 C and maintain at this temperature for 10-15 minutes. Then press the berries, heat 2-3 more servings of berries in the remaining water, squeeze again, add water to the resulting juice. After straining, pasteurize the juice at 85 0 C for 15-20 minutes.
Option. Mash the prepared berries with a wooden masher, add water (1 glass of water per 1 kg of pulp) and, stirring, heat the mixture to 60 0 C, keep at room temperature for 15 minutes, squeeze out the juice under a press or by hand. Preserve by hot filling or pasteurization.
MANDARIN. The fruit contains sugars: fructose, glucose, sucrose (up to 10%); organic acids (mainly citric acid); vitamins B1, B2, PP, C, carotene; pectin substances; phytoncides; mineral salts of iron, calcium.
Tangerine juice used for decreased appetite, metabolic disorders, hypo- and avitaminosis, gastrointestinal tract disorders.
Tangerines have a strong fungicidal (antifungal) effect due to the high activity of phytoncides contained in tangerines, so tangerine juice is rubbed into the skin affected by the fungus.
Tangerine juice
High-quality fruits are peeled and pressed. The juice is drunk fresh.
SEA BUCKTHORN. Sea buckthorn fruits contain sugars; organic acids; vitamins C, groups B, E, P-active compounds; carotene; catechins and coumarins; microelements; essential oil (up to 8%); tannins.
Due to its unique chemical composition, sea buckthorn juice is a valuable vitamin supplement. It is prescribed for hypo- and avitaminosis A, C and E, and for general malaise. Combined with honey sea buckthorn juice is an excellent antitussive remedy.
Sea buckthorn juice
Natural juice can be obtained from both freshly picked and frozen berries. The berries are washed, crushed, added 1 glass of water per 1 kg and heated to 80 0 C. Then the hot mixture is rubbed through a sieve. The juice is sealed and stored as apple juice.
Option. Sea buckthorn fruits are sorted, washed, squeezed out the juice and filtered through gauze folded in 2-3 layers. Pour into sterilized jars and pasteurize at 85 0 C: half-liter jars - 15, liter - 20 minutes. In jars with a capacity of 2-3 liters, sea buckthorn juice is preserved using the hot pour method: bring to a boil, boil for 2-3 minutes, immediately pour into hot sterilized jars and seal tightly.
Sweetened juice
Add to the pulp after the first spin boiled water(1 cup per 1 kg of pulp), stir, stand for 30 minutes and squeeze again. Add sugar to the second-press juice, stirring, bring to a boil and filter through cheesecloth. Mix the resulting syrup with first-press juice, pour into prepared jars, pasteurize and seal.
Juice with sugar
Pour 2 kg of granulated sugar into 1 kg of juice and dissolve while stirring, pour into prepared jars and store in a cool place.
Juice with pulp
Steam the berries for 2-3 minutes over boiling water and rub through a sieve. Add hot, freshly prepared sugar syrup or sugar to the pureed mass. With constant stirring, heat the resulting mixture to a temperature of 60-65 0 C, pour into hot sterilized jars and pasteurize at 90 0 C for 25 minutes.
For 1 kg of pureed sea buckthorn - 1.2 liters of 45% sugar syrup or 300-400g of sugar.
PEACH. The fruits contain sugar, mainly sucrose (up to 15%); organic acids: malic, tartaric, citric, chlorogenic; vitamins A, group B, E, P, PP, C; folic acid; catechins and leukoanthocyanins; mineral salts of iron, cobalt, potassium, copper, nickel, chromium, molybdenum, vanadium, strontium, iodine; pectin substances; essential oils; coloring matter.
Peaches contain nicotinic acid, which is necessary for the functioning of all organs, primarily the liver. Peach juice enhances the secretory activity of the glands of the gastrointestinal tract; it is recommended for kidney, liver, and cardiovascular diseases. Its action is very similar to apricot.
Peaches juice - see Apricot.
ROWAN. Rowan fruits contain 1.4% protein; 12.5% carbohydrates (8.5% of which are glucose, fructose, sucrose, sorbose); 3.2% fiber; 2.2% organic acids (citric, tartaric, succinic); vitamins C, P, B vitamins; carotene; phospholipids; riboflavin; microelements; pectin and tannins.
In medicine, rowan is used as a medicine for diseases associated with vitamin deficiency, in particular anemia. In folk herbal medicine it is used for diseases of the liver, kidneys and gastrointestinal tract, for colds, women's and heart diseases.
Rowan juice
Pour the prepared berries with water (1 liter of water for 1 kg of rowan) and cook until softened, rub through a sieve, squeeze (you can get the juice in a pressure cooker), then pasteurize in glass jars or bottles.
Sweetened juice with pulp
Blanch the prepared berries in steam or boiling water for 2-3 minutes, rub them hot through a sieve and mix with boiling sugar syrup. Bring the resulting juice to a boil and preserve using the hot pour method.
For 1 kg of rowan puree - 1 liter of 20% sugar syrup prepared in blanching water.
PLUM. Fruits contain sugar (up to 20%); organic acids – malic, citric; vitamins B1, B2, P, C; carotene; folic acid; catechins and leukoanthocyanins; nitrogenous substances; mineral salts of iron, manganese, cobalt, copper, potassium, calcium, iodine; pectin, coloring and tannins.
Plum juice is considered a dietary product and is used in the diet to improve appetite, increase the calorie content of food, normalize digestion and provide the body with vitamins in winter. Thanks to its range of useful substances plum juice has the ability to disinfect the intestines, enhance peristalsis, and improve digestion. Drinking plum juice in the morning (on an empty stomach) perfectly cleanses the body, helping to remove excess sodium salts and water, which plays a supporting role in the treatment of hypertension, other cardiovascular diseases, and kidney failure.
Natural first-press plum juice
Ripe plums are washed and pits removed. Then the fruits are heated at a temperature of 60-70 0 C, after which the juice is squeezed out using a juicer or the fruits are crushed with a wooden pestle. A bag is sewn from two layers of gauze or other rare but durable material and crushed plums are placed in it, the bag is hung in a cool place, and clean dishes are placed under it to drain the juice. From time to time the bag is squeezed to speed up the release of juice. The squeezed juice is poured into glass bottles or jars and pasteurized.
Unclarified juice
Steam the prepared plums for 3-4 minutes until the skin is covered with a network of small cracks and droplets of oozing juice. After this, remove the seeds, chop the fruits and place under a press. The resulting juice can be preserved by hot filling or pasteurization.
Juice with pulp
The juice with pulp is prepared as described above, only the plums are blanched longer until they become soft, and instead of pressing, the softened fruits are rubbed through a sieve.
CURRANT (black). Currant fruits contain up to 16% sugars; organic acids (up to 4%); vitamins A, groups B, E, K, PP, P and especially a lot of vitamin C; macro- and microelements: potassium, sodium, calcium, magnesium, iron, phosphorus, manganese; pectin and tannins.
The rich chemical composition of black currant fruits determines their beneficial effects on humans in the treatment of a wide variety of diseases. In medicine, the juice of black currant fruits is used for hypo- and avitaminosis, and also as a general tonic after suffering from chronic diseases. It helps tremendously as a gargle (diluted with water) for sore throats, is used as an antipyretic, diaphoretic, tones the cardiovascular system, and is also used for stomach ulcers and anemia. The juice increases the body's performance and resistance to adverse factors.
Blackcurrant juice
Black currants are difficult to press, so the prepared berries must first be boiled for 5-8 minutes at a boil (0.5 liters of water per 1 kg of berries). Press the hot pulp three times, adding water to the pulp. Mix the resulting juice, heat to a boil, pour into bottles and seal without additional pasteurization.
Option. Place the prepared ripe berries in an enamel pan, add water (0.5 liters of water per 1 kg of berries), heat to a boil, boil for 5 minutes and squeeze out the juice. Pour marc hot water(1 cup per 1 kg of pomace), stir, heat with constant stirring to 90-95 0 C and immediately squeeze again. Combine the juices of the first and second pressings, filter and heat treat. Before bottling, you can add sugar to the juice (200-300 g per 1 liter of juice).
Juice with pulp
Place the prepared fruits in an enamel pan, pour in water, heat, stirring, to 65 0 C and rub through a sieve. Add sugar syrup to the resulting thick mass, heat to a boil, boil for 2-3 minutes and preserve using the hot pour method.
For 1 kg of currants – 1 glass of water, 40% sugar syrup (to taste).
Red currants). Red currant berries contain up to 10% sugars; organic acids (mainly citric acid); vitamins C, A and P; pectin, tannins and dyes; microelements.
The juice of the fruit quenches thirst well in feverish patients, has a beneficial effect on diseases of the gastrointestinal tract - improves appetite and activates digestion. Red currant juice is indispensable as a valuable dietary product, especially in baby food. Red currant juice is used for spastic colitis and removes uric acid salts from the body. It is popularly known for its antipyretic and diuretic properties.
White currants are not much different from red ones. White currant fruits contain sugar (up to 8%); organic acids (up to 2%); vitamin C; carotene, as well as pectin, coloring and tannins.
Redcurrant juice
Wash the berries, separate from the bunches, mash, squeeze out the juice and preserve. Before bottling, you can add sugar (150-200 g per 1 liter of juice). Bring the mixture to a boil and immediately pour into hot, sterilized jars. If the juice is extracted using a juicer, then it is poured directly into prepared glass jars.
Option. Red currant berries together with the stalks are kneaded in a saucepan with a wooden pestle or big spoon. The pulp is squeezed out in a press, then it is mixed and pressed a second time. The juice is filtered and heated in a basin at a temperature of 100 0 C for 1-3 minutes, while the juice is sweetened to taste by adding 100-200 g of sugar per 1 liter of juice. Hot juice is immediately packaged into hot glass jars or bottles.
White currant juice is prepared in the same way.
It should be borne in mind that at room temperature the collected berries are stored for no more than 2-3 days, at a temperature of about 0 0 C - up to 15-25 days.
TURN. The fruits contain up to 8.3% sugars; organic acids (up to 2.5%); vitamin C, carotene; minerals; a large amount of tannins (astringents) and pectin substances.
Sloe juice is a strong astringent and is used for intestinal disorders and diarrhea.
Sloe juice
Sloe juice is prepared in the same way as plum juice (see Plum). However, thorn fruits are harvested after frost, and when producing juice, the prepared fruits are heated for a little longer (up to 10-12 minutes) at a temperature of 60-65 0 C.
BLUEBERRY. Blueberries contain sugar (up to 30%); up to 7% organic acids, the main ones of which are citric, malic, succinic, quinic, oxalic, lactic; vitamins C, B1, B2, PP, carotene; flavonoids; pectin and tannins.
Blueberries are recommended for stomach and intestinal disorders, rheumatism, gout and other inflammatory diseases. Blueberries are indicated for kidney stones. Blueberries contain one of the rarest organic compounds – succinic acid. Opinions have been expressed about the enormous role of this acid in maintaining the elasticity of the walls of blood vessels. It is known that spasms of cerebral vessels are relieved by taking 2-3 mg of succinic acid. This berry is of exceptional importance for improving vision and maintaining eye health in general.
Blueberry juice
Sort out the ripe berries, rinse, mash (for better juice extraction, boil in a saucepan with added water - 2 cups per 1 kg of berries - for 5 minutes), squeeze out the juice and preserve by hot pouring, pasteurization or sterilization.
ROSE HIP. Rose hips contain sugar (up to 21%); mineral salts of sodium, potassium, calcium, magnesium; pectin and tannins; organic acids. In terms of vitamin composition, only actinidia and black currant can compete with it.
At home, rose hips are usually used dried (the content of vitamins in dried rose hips increases 2-3 times) to prepare infusions, decoctions and vitamin tea. But you can also prepare rosehip juice and use it as an excellent multivitamin.
Rosehip juice with pulp
Rinse the ripe fruits, remove sepals, seeds and hairs, blanch for 2 minutes in boiling water and rub through a sieve or pass through a juicer. Mix the pureed mass with hot sugar syrup prepared in blanching water, heat, stirring, to 70 0 C. Immediately pour into hot sterilized jars and sterilize in boiling water: half-liter - 15, liter - 22 and three-liter - 50 minutes, then seal immediately. During storage, the juice may separate. Therefore, it is recommended to shake it before use.
For 1 kg of rosehip puree - 1.2 liters of 30% sugar syrup.
APPLE. Apple fruits contain sugar - mainly fructose (up to 15%); organic acids (malic, citric, tartaric); vitamins A, B1, B2, E, K, P and P-active compounds, PP, C; proteins; salicylic, chlorogenic and benzoic acids; essential oil; fats; carotene; pectin substances; catechins and leukoanthocyanins; phytoncides; nitrogen-free extractives; tannins; mineral salts of iron, manganese, cobalt, potassium, calcium, copper, molybdenum, magnesium, sodium, iodine, zinc, nickel; fiber.
Apple juice is a good thirst quencher. It is used for atherosclerosis, diseases of the bladder, kidneys, liver, and kidney stones. Pectin from apple juice with pulp has a normalizing effect on the gastrointestinal tract; it is used in therapeutic and preventive nutrition for especially harmful conditions labor.
Freshly prepared apple juice has a high choleretic, socogonal and diuretic effect; it is drunk for gastrointestinal diseases, hepatocholecystitis, metabolic disorders (obesity, arthritis).
Apple juice
Wash the apples, cut into pieces and pass through a meat grinder to obtain pulp. Extract the juice from the pulp using a manual juicer or press. Place the juice in a saucepan, add a little water, stir and squeeze out the juice again. Filter the resulting juice. Heat the clarified juice in an enamel pan to a temperature of 80-85 0 C and pour into prepared glass bottles or jars. Bottles should be filled almost to the top. Seal the bottles with corks and the jars with lids and pasteurize at 85 0 C for 15-20 minutes.
Preparatory work and squeezing the juice should be done as quickly as possible, since raw apples contain oxidative enzymes that cause the juice to darken.
Natural unclarified juice
Apples are passed through a shredder or placed under a press. (You can use a juicer or electric juicer.) Pour the unclarified juice into a sterilized glass container and pasteurize.
Juice with pulp
Wash the apples, peel and core them, cut into slices, place in an enamel pan, add water and boil for 10-15 minutes. Pass the boiled fruits through a meat grinder with a fine grid twice. Add sugar syrup to the resulting puree, stir, bring to a boil and simmer for 5 minutes. Remove from heat, rub through a fine sieve twice, bring to a boil again and boil for 5 minutes, pour hot into prepared jars and seal. Juice with pulp can be preserved without sugar.
Vegetable juices
SWEDE. Root vegetables contain up to 10% sugars; up to 2% protein; up to 1.5% fiber; mineral salts, especially potassium; vitamins B1, B2, PP, C, carotene; essential oils.
Rutaberry juice is recommended as a vitamin, diuretic, antiseptic, analgesic, sputum thinner, and wound healing agent. It is used for a number of diseases: dropsy, cardiac edema, pyelonephritis, laryngitis, severe colds, bronchial asthma, insomnia.
CABBAGE. The leaves of the head of cabbage contain vitamins C, B1, B2, B6, PP, K, U, biotin, provitamin A; bactericidal substances – phytoncides, lysozyme, glucobrassidin; tartronic acid; nitrogenous substances; nitrogen-free substances; sugar (up to 2%); fats; enzymes; mineral salts of potassium, phosphorus, sulfur; fiber and ash.
Freshly prepared cabbage juice can be recommended for certain pathological conditions or processes: for vitamin deficiency, drink cabbage juice without restriction; for atherosclerosis, the dose of fresh juice is 1/2 glass of juice three times a day 20 minutes before meals; for peptic ulcers of the stomach and duodenum, cabbage juice is taken daily, 3-5 glasses for a month or more, with the course of treatment repeated after 4-6 months; for gastritis against the background of reduced secretory function of the stomach with severe dyspeptic symptoms, for chronic hepatitis and cholangitis, as well as for chronic ulcerative colitis, take fresh cabbage juice 1/2 cup three times a day 20-30 minutes before meals; for cholecystitis, take 1/2 cup three times a day 20 minutes before meals; for acute catarrh of the upper respiratory tract, take warm fresh juice with sugar for 5-6 days, 1/2 cup several times a day at the rate of 1-2 teaspoons of sugar per 1 glass of juice; For stomatitis, fresh cabbage juice is diluted with warm water to rinse the mouth.
A contraindication for the use of cabbage juice is the high acidity of gastric juice.
POTATO. Potato tubers contain protein (2%); carbohydrates, mainly starch (14-24%); fats; vitamins B1, B2, B6, B9, E, D, K, PP, C, vitamin U, carotene; pectin substances; organic acids (malic, citric, oxalic, etc.); minerals: potassium, phosphorus, calcium, magnesium, iron, manganese, nickel, cobalt, iodine; glucoalkaloid solanine; fiber.
Natural potato juice is popularly used for a number of diseases as an enveloping, sputum-thinning, diuretic.
Fresh potato juice from tubers of red varieties is prescribed for gastritis, gastric and duodenal ulcers with high acidity of gastric juice. Take 1/2 glass a day on an empty stomach, half an hour before meals and before bed. Potato juice is great for constipation. Raw potato juice cleanses the body well and is especially useful when mixed with carrot juice.
LAGENARIA. Lagenaria fruits are a valuable dietary and healing product. Fresh juice squeezed from lagenaria is used in the treatment of diseases of the liver, kidneys, stomach, intestines, prevents atherosclerosis, obesity, and helps remove toxins from the body.
ONION. Onions contain nitrogenous substances, sugar, fiber, ash, fats, vitamins, phytoncides, essential oil, mineral salts and other useful substances. Onions have disinfecting (bactericidal) and antiscorbutic properties, increase appetite and increase the secretion of gastric juice, improve the functioning of the liver and gall bladder, increase body tone and stimulate the nervous system. Thanks to its unique chemical formula, it has the widest medicinal application.
Fresh onion juice is used as a general tonic for sore throat, intestinal disorders, hemorrhoids, and constipation. Drink it 1 teaspoon 3-4 times a day. In the same dosage, but with more frequent administration (4-5 times a day), it is prescribed for chronic bronchitis and persistent cough.
To strengthen the roots and improve hair growth, rub onion juice with your fingers into the scalp, one to three tablespoons 1-2 times a week.
CARROT. Carrots contain sugar (up to 15%); vitamins B1 and B2; acids: ascorbic, nicotinic, folic, pantothenic; vitamin D; flavonoids and anthocyanins; salts of potassium, calcium, sodium, manganese, phosphorus; fatty oil; phytoncides.
Carrots are unique medicinal plant, about diverse medicinal properties which was known already in ancient times. Fresh carrot juice is used for the treatment and prevention of hypo- and vitamin A deficiency, manifested by a decrease in visual acuity. Carotene and vitamin A formed from it increase the body's resistance to infectious diseases, promote the growth and development of the child's body, have a beneficial effect on the health of pregnant and lactating women, and enhance lactation. Carrot juice improves appetite, digestion and teeth structure. It is used for vitamin C and B vitamin deficiencies, as well as for constipation as a mild laxative, metabolic disorders, liver diseases, kidney stones, and cardiovascular disorders. In case of myocardial infarction, carrot juice is prescribed from the first days. Gargling with carrot juice stops inflammatory processes in the mouth, and carrot juice mixed with honey or sugar is useful for catarrh of the upper respiratory tract (1 tablespoon of honey or sugar per glass of juice; take 1 tablespoon several times a day). Carrot juice is believed to have significant effects against cancers and ulcers.
CUCUMBER. The fruit contains water (up to 97%); vitamins A, B1, B2, B6, PP, C, carotene; pantothenic acid; nitrogenous, non-nitrogenous and ash substances; mineral salts; fiber; tartronic acid.
Fresh juice is prescribed for the acute stage of gastritis and peptic ulcers, as well as during remission (high acidity) 1/2 cup 2 times a day an hour before meals.
Fresh cucumber juice in a dosage of 1/2 cup per day is drunk on an empty stomach for liver diseases, including jaundice.
Juice with honey is drunk in unlimited quantities for persistent (chronic) constipation.
A juice mixture of cucumbers and lettuce helps with heart disease. Mix both juices in equal quantities and drink 1 glass in the morning on an empty stomach.
PARSLEY. Contains sugar; vitamin C, folic acid, carotene; essential oil; fatty oil (fruit).
Parsley juice is one of the most potent juices, its use is very limited, and parsley juice is usually used in combination with other juices. Fresh juice helps dissolve kidney stones and is useful for acute and chronic inflammation of the bladder. Fresh root juice is taken 1-2 teaspoons 3 times a day for uterine bleeding, intestinal and bladder atony, as a diuretic, for cardiac and renal edema. It is also effective for all diseases of the eye and optic nerve system. Ulceration of the cornea, cataracts, conjunctivitis, ophthalmia in all its stages or sluggish pupils have been successfully treated by drinking parsley juice mixed with carrot juice and with the juice of celery and endive.
RADISH. Root vegetables contain carbohydrates, proteins; organic acids; vitamins C, B1, B2, PP, carotene; mineral salts of potassium, calcium, sodium, magnesium, phosphorus, iron; essential oil; glycosides, as well as fiber.
Radish juice causes a strong reaction, so you should not drink it alone. In combination with carrot juice, it helps restore the tone of the body's mucous membranes. For colds, radish juice in combination with onion juice and honey is useful.
Consumption of radishes is contraindicated for peptic ulcers of the stomach and duodenum, hyperacid gastritis, enterocolitis, liver and kidney diseases.
RADISH. Radish tubers contain sugar (up to 7%); organic acids; vitamins C, B1, B2, PP, carotene; amino acids: adenine, arginine, histidine; fats; protein (up to 2%); essential sulfur-containing oils; mineral salts of potassium, sodium, magnesium, iron, phosphorus, sulfur, chlorine, iodine, bromine; phytoncides, enzymes: diastase, catalase, oxidase, glucosidase; purine bases and a number of other substances. In terms of the content of potassium salts, radish ranks first among vegetables.
The substances contained in radish juice cause a variety of effects on the body as a whole and on individual systems. Radish juice is used as a stimulant, irritant and stimulant to affect the gastrointestinal tract and urinary system; it enhances the secretion of gastric juice, stimulates appetite, activates the outflow of bile, enhances intestinal motility, and increases diuresis.
For gallstone disease, an old folk remedy is used: black radish juice is taken for 2-3 weeks before meals in gradually increasing doses from 100 to 400 ml per day, starting with a single dose of 100 ml, or a course of treatment is carried out for 6-8 weeks with a single dose of 50 ml, gradually increasing it to 400 ml per day.
In the complex treatment of chronic cholecystitis, it is recommended to take one tablespoon of fresh juice three times a day for a long time.
The advisability of using radish juice for pulmonary diseases is due to the fact that it thins mucus, reduces cough, relieves inflammation of the mucous membrane, being a good symptomatic remedy for diseases such as whooping cough, chronic bronchitis, bronchial asthma, pulmonary tuberculosis. For chronic pulmonary diseases, as well as whooping cough and hemoptysis, drink red juice 1 tablespoon 3-4 times a day (for adults) and 1 teaspoon 3-4 times a day (for children). For pulmonary tuberculosis, the best effect is obtained from radish juice, half and half with honey, 50 g three times a day before meals.
As an antianemic agent, radish juice is included in the juice mixture, which includes juices from carrots and beets. Freshly prepared juices are mixed in equal quantities and poured into a dark glass bottle, loosely capped (to evaporate the liquid), coat the bottle with dough and put in the oven for three hours. The resulting infusion is taken one tablespoon three times a day before meals. The duration of treatment is 2-3 months.
Externally, radish juice is very effective for rheumatic and gouty joints. For rubbing in the joint area, prepare the following composition: 1.5 cups of radish juice, 1 cup of honey, 1/2 cup of vodka and 1 tablespoon of salt. All this is mixed well.
Pure radish juice is indicated for neuralgia, radiculitis, and sciatica as a pain reliever if rubbed along the affected nerve.
Applications or dressings using juice can speed up the cleansing and epithelization of purulent wounds and burns.
TURNIP. Root vegetables contain carotene, vitamins C, B1, B2, B6, provitamin A, pantothenic acid; carotenoids and anthocyanins; organic acids; sterols, essential oils; proteins; fats; carbohydrates (up to 7%); sugar (up to 5%); mineral salts of potassium, sodium, calcium, iron, phosphorus, magnesium; nitrogenous and non-nitrogenous substances; phytoncides.
Fresh juice is indicated for gastritis and gastric ulcers with reduced secretory function, 100 ml per dose once or twice a day, 20 minutes before meals.
Boiled juice in any dosage is effective as an expectorant for bronchial asthma, cold cough, acute laryngitis and hoarseness, and as a sedative for insomnia and palpitations.
Turnip juice can be used as a gargle for toothache, stomatitis, laryngitis and sore throat.
SALAD. The leaves contain sugar (up to 4%); a large set of vitamins, including vitamin C and carotene; organic acids; nitrogenous substances; mineral salts.
Fresh salad juice successfully treats chronic gastritis and peptic ulcers of the stomach and duodenum.
BEET. Contains sugar (up to 12%); vitamins C, groups B, P, PP, pantothenic acid, carotene; organic acids; nitrogenous substances; mineral salts of iodine, potassium, calcium, iron; microelement cobalt, as well as fiber.
It is recommended to drink fresh beet juice to stimulate gastric secretion, for peptic ulcers of the stomach and duodenum with low acidity, 1/2 cup 3 times a day 20 minutes before meals, as well as for pneumonia, pleurisy, acute colds, 1/2 cup 3-4 times a day. As a folk remedy for cancer, drink warm beet juice for a long time, 100-200 ml per day.
Beetroot juice is the most valuable juice for the formation of red blood cells and for improving blood composition in general. It is especially useful for women during menstrual disorders (take 50-100 ml 2-3 times a day), as well as during menopause.
Beetroot juice with an equal amount of honey is useful for high blood pressure and as a sedative, 1/2 cup 3-4 times a day.
As an expectorant for pulmonary diseases, a mixture of the following composition is prepared: 1 glass of beet juice, 1 tbsp. spoon of purified glycerin, 5 tbsp. spoons of sugar, 5 tbsp. spoons of vodka. The mixture is taken one tablespoon 3 times a day.
For anemia, a juice mixture of equal volumes of beet, carrot and radish juices is recommended. The mixture is poured into a dark bottle, sealed tightly, the bottle is rolled into dough and simmered in the oven for 3 hours. Drink 1 tbsp. spoon 3 times a day before meals for a long time.
CELERY. All parts of the plant contain essential oil, fresh leaves– also vitamin C, carotene, folic acid; root vegetables - mannitol alcohol, protein, mineral salts and other beneficial substances.
The juice of the roots, petioles or leaves is taken to stimulate appetite and as a desensitizing agent for allergic urticaria, 1-2 teaspoons twice a day 30 minutes before meals. In the same dosage, it is used for pyelonephritis and cystitis as an anti-inflammatory and diuretic.
TOMATO. The fruit contains sugars: fructose, raffinose, verbascose, sucrose (up to 6.5%); organic acids: citric, malic, oxalic, succinic, tartaric, etc.; vitamins B1, B2, B3, B6, K, P, C, carotene; phytoncides; pantothenic and folic acids; pectin substances; mineral salts and other beneficial substances.
How dietary product tomato juice is prescribed for diseases accompanied by metabolic disorders, cardiovascular diseases and disorders of the gastrointestinal tract. For gastric and duodenal ulcers, kidney stones, and exhaustion of the body, fresh tomato juice should be taken regularly.
Tomato juice with parsley – effective remedy with vitamin A deficiency.
PUMPKIN. The fruit (false berry) contains sugar, mainly sucrose (up to 14%); vitamins A, B1, B2, PP, C, E; carotene, pectin substances; phosphoric and silicic acids; proteins and fats; mineral salts, as well as fiber.
Pumpkin juice (1/2 cup) has good effect for intestinal disorders (dyskinesia, colitis, constipation), and taking 1/2-1 glass of juice at night has a calming effect on insomnia.
HORSERADISH. Horseradish root contains carbohydrates (15%); vitamins C, B1, B2, PP; mustard glycoside – sinigrin; resinous substances; essential oil; alkaloids; phytoncides; nitrogenous substances; mineral salts.
Pure horseradish juice is used to rinse the mouth for toothache, sore throat, and inflammation of the nasopharynx.
The juice of the whole plant (root and leaves) has a stone-dissolving effect and is indicated for kidney stones and bladder stones. Take 1/2 cup morning and evening.
To treat hypertension, a two-month course of treatment is carried out with a juice mixture of the following composition: 1 glass of horseradish juice, 1 glass of carrot juice, 1 glass of honey, juice of one lemon. Take one tablespoon three times a day an hour before meals and 2-3 hours after meals.
GARLIC. The garlic bulb contains vitamins C, B vitamins; polysaccharides; carbohydrates, starch, inulin, fructose, mineral salts, fatty oil, essential oil, iodine; pyruvic acid; nitrogenous substances; alliin and other beneficial substances.
In terms of its effect on the body, garlic is in many ways similar to onions. It has the property of stimulating appetite, improving the digestion process, toning and stimulating the nervous system, increasing the body's resistance to infectious diseases, while exhibiting bactericidal and antimicrobial properties.
Garlic phytoncides have the ability to reduce the activity of certain tumor enzymes; preparations composed of a number of bioactive substances contained in the garlic bulb are successfully used in the treatment of severe forms of atherosclerosis.
Garlic juice, like onion juice, is a means of strengthening and stimulating hair growth.
Garlic juice with vinegar is used externally for snake bites and for old festering ulcers.
Garlic is contraindicated for patients suffering from inflammatory kidney diseases.
Co-cleaning according to the system of Dr. Norman W. Walker
American doctor Norman W. Walker developed his own system of effective falconation. To make juices, he recommends using the roots and tops of beets, dandelions, radishes, radishes, rutabaga, turnips and turnips. Carrots for making juice should be cut 1 cm below the ring, where the greens begin, and not peeled.
All vegetables must be washed with cold running water and a brush.
The best fresh juices are made with a masher type juicer, but you can use a press or a regular centrifugal juicer.
N.V. Walker recommends taking juices no later than 15 minutes after they are prepared. When treating with juices, it is necessary to periodically consult with doctors. We must also keep in mind, warns Dr. N.V. Walker, that at the beginning of treatment there may be various exacerbations, but one should not be afraid of them. This is usually an indicator of the effect of juices.
Diseases and juice formulas
I. Numbers of juice mixtures used for certain diseases:
1. Adenoids: 61, 1.
2. Albuminuria (protein in urine): 61, 30, 29, 40, 1, 59.
3. Anemia: 61, 2, 30, 28, 25, 29, 31, 46, 55, 48.
4. Angina pectoris: 61, 2, 30.
6. Apoplexy (stroke): 61, 2, 28, 39.
7. Appendicitis: 1, 2, 30, 61.
8. Arthritis: 22, 61, 6, 37, 30.
9. Arteriosclerosis: 61, 2, 28, 55.
10. Asthma: 61, 11, 37, 60, 41.
11. Carbunculosis: 61, 30, 55.
12. Bronchitis: 61, 30, 45, 11, 1, 37, 60, 41.
13. Cataract: 61, 50, 1, 40, 30, 59.
14. Qatar, cold: 61, 60, 11, 30, 41.
15. Conjunctivitis: 61, 50, 1, 59.
16. Cystitis: 30, 61, 40, 29, 51.
17. Diabetes: 61, 2, 57, 50, 40, 88.
18. Diarrhea (diarrhea): 1, 2.
19. Dysuria (urinary retention): 30, 1, 40, 59.
20. Eczema: 61, 2, 30, 15.
21. Epilepsy: 61, 15, 2, 30, 40.
22. Fatty tissue degeneration: 61, 15, 30, 42.
23. Gallstones: 30, 61, 40, 29.
24. Gastritis: 61, 15, 30.
25. Graves' disease: 61, 59, 2 (take juices with the addition of a quarter teaspoon of seaweed).
26. Gonorrhea: 61, 15, 30, 40, 76, 59.
27. Joint swelling, gout: 61, 2, 30, 29, 15, 40, 59.
28. Sand in the kidneys: 30, 40, 59.
29. Hay fever: 61, 11, 30, 40, 15, 50, 41.
30. Headaches (chronic): 61, 2, 30, 55, 15.
31. Heart troubles: 61, 2, 30.
32. Hemorrhoids (bleeding): 62, 61, 1.
33. Hypertension: 2, 62, 15, 30.
34. Impotence: 15, 1, 30, 27, 40, 31, 59.
35. Indigestion: 61, 1, 30, 15.
36. Influenza (flu): 61, 11, 2, 30, 41, 45.
37. Mental disorders: 61, 37, 30, 1, 15, 2, 40, 59.
38. Insomnia: 61, 37, 30, 22.
39. Itching: 61, 30, 15, 1.
40. Kidney diseases: 30, 61, 40, 29, 59.
41. Laryngitis: 61, 1, 30, 15.
42. Leucorrhoea: 61, 11, 30, 2.
43. Liver diseases: 30, 61, 1, 29, 40, 46.
44. Hypotension (low blood pressure): 2, 61, 15, 30, 29.
45. Measles: 61, 6, 30, 1, 47.
46. Melancholy: 61, 7, 23, 15, 37.
47. Migraine: 61, 2, 30, 15, 47, 37.
48. Jade: 30, 61, 40, 29, 59.
49. Neurasthenia: 61, 37, 2, 30, 40, 55.
50. Nymphomania: 61, 2, 30, 15, 29, 40.
51. Obesity: 61, 1, 30, 15, 34.
52. Paralysis: 61, 40, 30, 6.
53. Paresis: 61, 2, 40, 30, 6, 47.
54. Peritonitis: 61, 30, 50, 15.
55. Phlebitis: 61, 2, 30.
56. Pleurisy: 30, 61, 40.
57. Pneumonia: 61, 30, 11, 41.
58. Prolapse (prolapse of organs): 61, 2, 30, 40, 15.
59. Psoriasis (skin disease): 61, 30, 15, 1, 2.
60. Pyelitis (kidneys): 30, 61, 1, 40, 29, 28, 59.
61. Rickets: 61, 1, 48, 37, 60, 30, 46.
62. Kidney stones: 30, 61, 40, 29, 28, 52.
63. Rheumatism: 30, 61, 37, 31, 40, 28, 59.
64. Rhinitis (runny nose): 61, 30, 40, 11.
65. Sexual disorders: 61, 3, 2, 15, 40, 29, 28.
66. Sinusoiditis (nasopharynx): 61, 11, 30, 1.
67. Infertility: 61, 30, 1, 2, 29, 40, 48.
68. Thrombosis: 2, 61, 30.
69. Tonsillitis: 61, 30, 1, 2.
70. Tuberculosis: 61, 45, 1, 30, 2, 11, 37, 40, 41.
71. Tumors of the brain, bones: 61, 30, 40.
72. Cancer: 1, 61 (plus drug treatment).
73. Stomach ulcer, duodenal ulcer: 61, 1, 30.
74. Gout: 61, 2, 30, 15, 1.
75. Varicose veins: 61, 2, 30, 62, 15.
II. Juice formulas (ratio of components)
1. Carrots.
2. Potassium vegetables: carrots, celery, parsley, spinach – 7:4:2:3.
3. Beets (roots along with tops).
End of introductory fragment.
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