Eating Eight Servings of Vegetables is a
Piece of Cake
(Okay, not literally; but it is easy)

    Nearly every health authority recommends that you get six to eight servings of vegetables and fruits per day. Hardly anyone follows this advice.

    Although the majority of Americans say they are "trying" to eat more fruits and veggies, most are missing the mark. More than half are, in fact -- even when potatoes are counted as a vegetable (which you definitely shouldn't -- potatoes are just a step away from sugar).

    You're about to find out how to make it easy to eat your quota… and if you don't care much for vegetables — keep reading, because this approach makes them better tasting and more enjoyable, too.

Continued below. . .

One of the best treats you can give your body

    Unless you've had your head stuck in the sand the past few years, you've probably heard a thing or two about juicing — or green smoothies. (I'll tell you the difference in a moment).

    What makes it so attractive is that juicing is an easy way to vastly increase the amount of vegetables in your daily diet. The benefits are remarkable. You'll notice a difference in the way you feel.

    Fresh juiced vegetables give your body an instant infusion of nutrients, enzymes, vitamins, minerals, fiber, antioxidants and other compounds in a form you can easily get down the hatch, digest, absorb and use. Just the way nature intended.

    Juiced vegetables work synergistically to give you the raw materials that promote healing, boost your energy level, and protect you from disease.

    Many people find they struggle with eating a couple of pounds of vegetables and fruits per day, but have no trouble when they switch to a glass of fresh vegetable juice.

    Here's another important benefit of juicing: Cooked food is poor in nutrition. Some health experts recommend consuming around 80 to 85 percent of your foods in their raw state. Cooking and processing food destroy valuable and sensitive micronutrients by changing both their shape and chemical composition. (For more about this, check out my Special Report, The Missing Ingredient for Good Health.)

    It's a sure bet that hardly anyone eats 85 percent of their food raw. With juicing, it becomes easy, and the resulting increase in your intake of nutrients can hype your health to levels you've never experienced before.

6 more reasons to consider juicing

    If juicing's benefits are not already obvious, here are some other reasons to consider it.

1. Green juices contain chlorophyll, an excellent detoxifier that purifies and helps rebuild blood cells (due to its similar structure to hemoglobin), removes mold, parasites and other toxins, and can help prevent and remove cancer cells.
   
   
2. Cleanses your cells. According to macrobiotic.co.uk, all fundamental improvements in health start at the cellular level by oxygenating and cleansing your system of toxins and other foreign invaders. The cellular environment includes your lymphatic, digestive, and cardiovascular systems, and it's a matter of life and death to keep them clean.
   
   
3. Extremely alkaline. Many health authorities teach that a fresh vegetable diet is alkaline rather than acidic, and for this reason places much less stress on the entire body. A high level of meat and carbohydrate consumption, on the other hand, makes the body more acidic and contributes to all the degenerative diseases — the so-called "diseases of aging." By this theory, eating vegetables alkalinizes the body.
   
   
4. Fresh vegetable juice is a natural healer, and may contain nutrients that kill harmful microbes.
   
   
5. A juice concocted from multiple vegetables lets you "hide" vegetables you don't like. Most people eat the same vegetables in their salad each and every day. That violates the wisdom of regular food rotation and raises the risk you could develop an allergy to a particular food. It's an axiom of food allergies that it's usually your favorite foods you're allergic to. Changing up your diet helps avoid this. Eating the same foods every day also robs you of nutrients provided by foods you've never tried.
   
   
6. The vitamins, minerals, and other phytonutrients in juice are absorbed more quickly and easily, which helps restore your biochemical and mineral balance, and helps prevent disease and premature aging of cells. Easy absorption can be especially important if you've eaten a typical (i.e. bad) diet for many years. Juicing helps "pre-digest" the nutrients for you.

    The list could go on, but I think you get the idea.

    What do you lose when you juice instead of eating the whole vegetable? Fiber, and lots of it. While fiber has many benefits, it does have a few drawbacks. It fills us up faster so we eat fewer helpings of the vegetables we need. And once in the gut, it slows down the digestion and absorption of the nutrients embedded in the heavy fiber.

    Juicing gets most of the fiber out of the picture so you're mainly consuming the most nutritious parts of the vegetable, in much larger quantities than you ever would if you ate the whole thing — and the nutrients are absorbed quickly in the gut. I would say it's easy to consume two to three times the vegetables you now eat by taking them as juice.

    This is especially important if you're ill with cancer or other serious conditions — your body can absorb more because it doesn't have to break down fiber. And the nutrients are absorbed in a matter of 10 minutes or so, not hours.

    When it comes to healthy people, I have misgivings about advising them to do an end run around fiber (it's another component of food most people don't get enough of). But considering we have a health crisis brought on, in part, by not eating vegetables — juicing strikes me as a good choice.

Congratulations!
You've decided to try juicing… Now what?

    Whether you've never juiced before, or are already a pro, you can probably learn something from this tip sheet.

1. Start with what you know and already enjoy. Juice should taste pleasant, not make you feel nauseous. Do what you can to make this fun, short of adding sugar or a shot of vodka.
   
   
2. Use pesticide-free veggies. As much as possible, choose organic. Pesticides can lead to serious damage to your system, as we've detailed in Issue #40 and many other issues of this newsletter. Despite the misleading Stanford study in September of 2012, conventional pesticide exposure is much worse than they made it out to be¹. If you juice your vegetables and thereby eat far more than ever before, you'll be taking in even more pesticide if you don't choose organic produce.
   
   Shortcomings in the Stanford study included using an odd statistical model no one understands, and failing to distinguish between single/multiple or light/heavy pesticide traces. It ignored the "cocktail effect" — multiple pesticides on a single fruit. Additionally, the researchers ignored a growing body of research about harm to human fetuses at very low levels of pesticide intake. Finally, scientists have discovered a lot about the way so-called low levels affect amphibians — and it ain't pretty. In short, you don’t want to eat pesticides.
   
   Make a special point of choosing organic when you purchase celery, spinach, kale, collard greens, lettuce, carrots, and cucumber. When grown conventionally, these vegetables are among the most contaminated by pesticides.
   
   
3. Start with light, easy-to-digest vegetables (celery, fennel, and cucumbers).
   
   
4. Then add red and green leaf lettuce, Romaine, endive, spinach, and escarole, followed by cabbage, Chinese cabbage, and bok choy.
   
   
5. Finally, add a few pieces of the bitter greens (kale, collard, dandelion and mustard greens), some onion and garlic, sprouts, or any other fresh produce you haven't tried yet.
   
   
6. Make your juice palatable, and even delicious, with these ideas:
   
   
• Herbs are wonderful companions to veggies. Cilantro is a great detoxifier, but some people don't like it. You either love it or hate it.
  
  
• Other favorites: basil, oregano, parsley, chives, mint…
  
  
• Lemons and limes — they're low in sugar, and they can help cover the taste of more bitter veggies
  
  
• Cranberries. Researchers say they're chock full of phytonutrients, contain five times the antioxidants of broccoli and may protect from cancer, stroke, and heart disease. But they also contain sugar, so keep to a limit of 4 ounces per pint of juice.
  
  
• Fresh ginger. Gives your juice some kick! Start small, even tiny, because it's powerful. Ginger supports cardiovascular health and helps lower cholesterol. Again, season to taste. I'm not sure I'd include it every day.
  
  
• Sea salt. A healthy, mineral-rich salt, unlike "normal" table salt which has nothing but sodium chloride and additives you don’t want (which keep it from clumping).
  
  
7. Maximize vegetables and minimize fruits, especially if you struggle with your weight, have high blood pressure or uric acid, or are fighting a major health problem. Remember, sugar feeds cancer and heart disease, so limit your fruit to a few berries or a half an apple.
   
   
8. Drink your juice immediately! Or store it very carefully. Otherwise it will start oxidizing. Vegetable juice is highly perishable.
   
   You can, however, store it up to 24 hours by: (1) Pouring it into an airtight jar, filling to the very top to minimize air, and covering tightly, or (2) Getting a food vacuum pump (like Food Saver) that will suck out all the air.
   
   Some people like taking their juice to work in a sealed coffee mug and drinking it there. Bear in mind that the longer you wait, the more the nutrients are compromised.
   
   
9. Listen to your body, especially when first starting. If your stomach does cartwheels for hours after adding something you've never eaten before, don't force the issue. Just move on to a different vegetable next time.

Watch out for this common juicing mistake

    I'll be the first to admit that juicing does require a time commitment.

    So the natural tendency will be to find "natural" or organic juices from the store and call that good. Save the effort, right?

    Big mistake… and here's why.

    First of all, anything packaged absolutely fails on the point of drinking it right away, or within 20 minutes or even 24 hours. The sheer length of time between creation and consumption is enough to kill any nutrients and enzymes in these packaged juices.

    Perhaps even more important, bottled, store-bought juices are pasteurized, so the nutrients have been denatured through the heating process.

    This means you're drinking, in essence, empty calories. The nutrients have literally been boiled out of it. Better than Coke? Maybe, but still not beneficial... And hardly anyone is well served by empty calories. I see fresh, unpasteurized juices bottled and sold in some health food stores, but there's not much variety — mostly citrus and maybe carrot if you're lucky.

One more caution…

    Most people, unless they're using juicing to detoxify for a certain period of time, need other nutrients and more variety in their diet… those provided by high quality fats like coconut oil, butter, and olive oil, and high quality proteins such as true free-range organic eggs, beef, and chicken.

    So unless you're juicing under a doctor's guidance, I caution against the all-or-nothing mentality. Choose maybe one to two meals a day for juicing/smoothies, and then a more traditional meal for the rest.

Does a smoothie count as "juice"?

    Let's clear up the difference between juices and smoothies. They are different and require different machines.

    Call it "juice" ONLY when it's extracted and the fiber remains in the pulp collector on your machine. (Use it for soup broth.) Juicing gets more nutrient-dense food into your diet, that you might not be willing to eat if it involved consuming two pounds of whole broccoli, kale, Swiss chard or whatever. By juicing these and other vegetables you grab the nutrients without having to swallow as much stuff.

    A smoothie, on the other hand, has the whole food blended into a thick drink using the entire piece of produce (minus skin and seeds as appropriate). Its fiber helps fill you up, keep you regular, and is generally far more beneficial for someone who is in good health and for long-term use.

    Incidentally, my contributing editor declares smoothies are a great parental aid in getting kids to eat things that would usually make them turn up their noses. Healthy produce goes masquerading as a tasty drink.

How to choose a juicing machine

    If you don't already have a juicer or blender — or don't like the one you have — here are your choices…

    There are basically two types of juicers — centrifugal and masticating.

    A centrifugal juicer rips your produce at very high speeds of 3,000 to 7,000 rpm's to separate the juice from the pulp. The juice is extracted by the power of centrifugal force, similar to a washing machine spinning to remove water from clothes. The juicer is easy to use and to clean.

    But there's a major problem: The Gerson Institute — which builds its famous cancer protocol to a very large extent around juicing — does not recommend centrifugal machines because they kill off the beneficial enzymes through heat and oxygenation. The Gerson people pretty much originated the notion of juicing as a cancer treatment, almost a century ago, so I respect their position.

    That leaves masticating juicers. There are three types — the Champion juicer, the single gear juicer (crushes the produce), and the twin gear machine (presses and crushes the produce and strains the juice through a screen).

    The Rolls Royce of the juicing world, a twin gear machine priced at $2,500, is the Norwalk Press. Dr. Norman Walker created it in 1934, as a result of his search for the perfect juicer that would fully use the nutrients in the fruits and vegetables.

    There are also a number of blender options. The Rolls Royce in this category is the VitaMix, which is a versatile machine that can do a lot more than make smoothies, with a price point of $450-plus.

    Some machines are easier to clean than others. My contributing editor has used a VitaMix for nearly 20 years, and she says it's a cinch to clean — as long as you don't use any fats or oils, and you wash and rinse it out immediately.

    If you're new to juicing and smoothies, and you don't already have a machine, start with a moderately priced machine — or borrow one from someone who has one sitting around unused (there are a lot of people like that, because juicing is some work, and many people don't stick with it; check Ebay). You want to find out if you're committed to the process before you spend your life savings on a machine.

Share your favorite smoothie recipe with our readers

    One very simple combination to try is water, spinach, and an orange. Fill a blender about 2/3 full of spinach (don't pack down), a peeled and halved orange, 1-2 cups of water, and blend. The orange tones down the spinach a lot.

    If you juice or make smoothies, and you have a favorite combination of produce, please go to our Facebook page and comment on your favorite combo. https://www.facebook.com/CancerDefeated We'd love to hear from you!

    Our last issue unveiled a cancer treatment you usually have to pay $19.95 to learn about. If you missed it, scroll down and read it now.

    As a Cancer Defeated subscriber, you may have seen our offer featuring a cancer remedy that caused one amazed doctor to exclaim, "What's going on? The cancer is melting away!'

    This remedy is one of the most renowned home treatments we've been able to find. I recommend it without hesitation to friends and family who come to me for personal help with their cancer.

    But. . .we don't reveal what it is in our advertising. You have to purchase the book.

    Now, quite a few people think everything should be free, and they get angry that they have to purchase the book to find out the name and all the details of this remarkable cancer treatment.

    For them, this is their lucky day. I'm going to reveal the name of this treatment, which I believe is one of the most effective home cancer treatments discovered so far. . .

Continued below...

    The reason I'm unveiling this bit of information is that there's a new development. Because tens of thousands of subscribers to this newsletter have purchased our Special Report on the subject, I want to make sure they know the news. It involves putting this famous fresh-food treatment for cancer into a pill, so it's easier to take.

    At first glance, this isn't the sort of thing we'd recommend — especially for this remedy. (You'll see why if you keep reading). Normally in this case I'd say it's absolutely essential to not only eat the foods but to prepare them exactly the way you're told. But I admit the makers of this new supplement may be on to something. . .

    First I'll explain the original treatment. Then I'll say a word about how it's now been put into capsules.

Understanding Budwig:
One of the best alternative treatments around

    Developed in the 1950s, the Budwig Protocol is one of the most celebrated alternative cancer treatments. Thousands of patients have found it to be a powerful tool against any stage or type of cancer. Dr. Johanna Budwig herself boasted a 90 percent cure rate.

    Her claims have a great deal of credibility as she was an esteemed biochemist and, at one time, the German government's principal advisor on dietary fats. She was not some amateur peddling snake oil.

    There's an entire center devoted to the Budwig Protocol, located in Malaga, Spain, but most people just do it themselves at home, often with the help of Bill Henderson's Special Report How to Cure Almost Any Cancer at Home for $5.15 a Day. My good friend Bill explains everything you need to know.

    Bill believes the entire protocol (not just the famous mixture, which I'll get to in a moment) is MORE effective than receiving treatment at one of the top alternative cancer clinics. He may be right. There are no studies on the subject. But many clinics will allow you to follow the Budwig Protocol while you also receive their treatments such as hyperthermia, IV vitamin C and ozone therapy. That's what I recommend if you can do it.

Helps with other health conditions besides cancer

    One of Dr. Budwig's most important findings was that man-made fats such as margarine and unsaturated salad oils are extremely dangerous. If you're old enough, you remember when we were all told these were good for you. Because she severely criticized them, Dr. Budwig fell out of favor with the German food industry and mainstream science and spent her last years as a voice in the wilderness.

    I'm not sure the Budwig Protocol could claim a 90% success rate today given how much the world has changed -- for instance, with much higher levels of toxins such as pesticides, and stronger, more resistant strains of cancer. But there's no doubt in my mind that the protocol can be very successful when done correctly and complemented with other remedies, such as supplements to boost the immune system.

    The Budwig Protocol has even been known to help with other chronic diseases besides cancer, such as Type II Diabetes. Bill Henderson has done it daily for years, to support his general wellbeing. He's well into his eighties and still gets around like a much younger man.

    To see what the Budwig Protocol did for one "terminal patient" -- a woman named Wiltrude -- read the green sidebar on this page.

What it is, how it works

    The premise behind Dr. Budwig's methods is to give your cells what they need in order to function at their peak performance. The core of her treatment program is a mixture of quark and flax seed oil. Quark is a European dairy product similar to cottage cheese. Americans who follow the protocol almost always use organic cottage cheese, because quark is not available here.

    According to Dr. Budwig, the cottage cheese-flax oil combo operates at the most basic level of cell metabolism and division. The biochemistry is too complex to explain here, and I'm not going to try to do that.

    A short version is that the surface-active fats and "the wealth of electrons" in the oil and cottage cheese blend "reactivate" vital functions in the sick such as coughing, urinating, and having bowel movements — all key to cleansing the body.

    Given to cancer patients, the cottage cheese and flaxseed mixture often arrests and shrinks tumors. It gets better word of mouth than almost any other do-it-yourself cancer treatment.

    Modern diets usually lack the highly unsaturated fatty acids our bodies crave and replace them with trans fats or partially hydrogenated oils ("dead" oils, you might say). We also consume too many omega 6 oils from sources such as corn oil and soybean oil. These aren't bad in themselves, but they become harmful if you don't balance them with omega 3 oils (and most Americans don't).

    Once the harmful oils get into our cell membranes, they destroy the electrical charge of the cell. Without this charge, our cells lack much-needed oxygen and suffocate. But with the addition of a generous dose of the flaxseed oil and cottage cheese mixture, the oxygen balance can be restored.

    As Dr. Budwig pointed out, cancer cells are anaerobic, meaning they thrive in a low-oxygen environment. The flood of water-soluble oils you get when you consume the Budwig mixture forces oxygen into cancer cells and also restores healthy cells.

    This is why she said it didn't matter what your cancer was called or where it was in your body — as long as you consume her recommended diet, the healthy fats will interact with your cancer cells and weaken them to the point where they die.

    By the way, it's not effective to take the flax seed oil and cottage cheese separately. The combination has chemical properties that differ from the individual ingredients.

Early evidence shows this new capsule
could be just as effective

    The main complaint about the Budwig Protocol is that some people just don't like the mixture. Flaxseed oil mixed with cottage cheese has its own peculiar consistency and flavor. And in most cases, I've heard, you either love it or you hate it. Most people mix it with a little bit of fruit to make it more tasty. I tried it once for a couple of weeks and I was fine with it.

    But as I said, some people just don't like it.

    That's where the new supplement Procella comes in. It's essentially the Budwig Protocol in a capsule, designed and manufactured so your body can absorb the essential fatty acids you would get if you created the fresh mixture.

    This quick-serve approach to the Budwig Protocol is made by Bodygenex. They manufacture both Procella and Budwig-to-Go; their website is www.bodygenex.com.

    Bodygenex claims their unique formula makes it easier for the body to absorb omega essential fatty acids. They use a combination of flax oil and cottage cheese powder, based on the ratios established by the Budwig diet protocol. They also add wheatgrass powder to the mixture, stating it further helps increase blood oxygen levels.

    I'm a strong advocate of wheatgrass and I believe this addition is a good thing.

    Now here's where it gets interesting. Using a bio-resonance device, researchers have found that the Procella supplement generates the same energetic frequency as flaxseed oil and cottage cheese. Because every atom in the universe has its own frequency, this implies the frequency — and thus, potency — of Procella as a treatment regimen is not less than what you'd get with the original Budwig Protocol.

    I'll reserve judgment on how accurate the bio-resonance device is — I can hear conventional scientists screaming in outrage even as I type these words.

Great stuff, when you can't mix the fresh brew

    Bill Henderson says Procella is a reasonable choice, and that's saying something because he's probably the most famous living advocate for the Budwig Protocol. Plus he's a man of unimpeachable integrity. You can get Bill's take at http://www.Beating-Cancer-Gently.com/178nl.html.

    Several other cancer advocates agree that Procella is a reasonable substitute for the pure Budwig mixture, at least for those times where you're traveling and it's not possible to have fresh cottage cheese and flaxseed oil daily, or when a person can't stand the taste or is lactose intolerant.

    But in the absence of those complications, I remain a strong advocate for the original Budwig Protocol and real, whole foods.

Kindest regards,

Lee Euler, Publisher

Footnote from 1st article:

¹Tom Philpott, "5 Ways the Stanford Study Sells Organics Short", Mother Jones, Sept. 5, 2012. http://www.motherjones.com/tom-philpott/2012/09/five-ways-stanford-study-underestimates-organic-food

References from 2nd article:

Cancer-Free Newsletter: More On Procella and Budwig-to-Go." By Bill Henderson, 178^th issue, June 30th, 2013.
http://www.beating-cancer-gently.com/178nl.html

"Procella: Nutrients & Applications." Bodygenex: Products. Retrieved 20 July 2013.
http://www.bodygenex.com/products_detail.php?myproid=Mg==

"The Budwig Diet in Capsule Form." By Dr. Veronique Desaulniers, Blog. 25 June 2013.
http://breastcancerconqueror.com/the-budwig-diet-in-capsule-form/

"The Johanna Budwig Protocol." Budwig Center: Budwig Protocol. Retrieved 20 July 2013.
http://www.budwigcenter.com/budwig-protocol.php