Juicing For Life [antikvár]

ForewordThe Surgeon General's 1989 Report, the Secretary of Health and Human Services, Health America 2000, the National Cancer Institute, and Dietaiy Goals for the United States all say the same thing: Eat more fresh fruits and vegetables. The problem is that people just don't.It Is now recognized that orange-red vegetables have high levels of carotene, a suspected anticancer substance; that citrus fruits contain vitamin C and bioflavonoids, important immune-strengthening nutrients; and that dark green leafy vegetables are rich in folic acid, a B-complex vitamin necessary for proper maintenance of red blood cells and the nervous system. Unfortunately. people do not generally eat the four to five portions of these fruits and vegetables recommended by the government public health agencies, the medical and nutrition professionals, and the community health activists. Health benefits can be realized only if people eat these important foods.In Juicing for Life, Cherie Calbom and Maureen Keane present juicing as an easy, convenient, and fun way of putting a diversity of flavorful, nutrient-packed beverages into the diet, making good nutrition accessible even to people who think they dislike fruits and vegetables. First, the authors explain the role of juicing in a well-balanced diet plan. Information is then provided on both the preventive and the therapeutic benefits of certain juices. Finally, dozens of juicing