Juicing with Kidney Disease: Is it Safe?
Juicing is more popular than ever among people who care about their health, and with good reason. Juicing is a great way to take in extra nutrients with less effort and great taste. However, people with chronic kidney disease need to strongly consider any dietary changes. Is juicing good for your kidney health?
Kidney Disease and Your Diet
Chronic kidney disease (CKD) is a condition where the kidneys lose function over time. This can be caused by many things, but the two most common causes are high blood pressure and diabetes. As kidney function decreases, symptoms develop that including fluid buildup, increased
We all understand how painful January can be after overindulging during the festive season. Feeling physically and emotionally sluggish? Is the mere thought of feeling healthy again a dim light at the end of a very long, dark tunnel? Luckily detox juicing will help to revitalise your system, encourage weight loss, boost your immune system and rebalance your emotions.
The Detox Basics
Detoxification refers to the body's ability to neutralise and safely eliminate chemicals. Everyday we are exposed to toxins in our environment. These come from pollution, cleaning products, cosmetics, hair care products, food and drinks.
Our own metabolic system and internal bacteria produce toxic waste that must be eliminated efficiently. The liver is the body's primary organ for detoxification
Processed bottled juice on supermarket shelves comes in all forms – plastic or glass bottles, canned, refrigerated cartons or vacuum packed and can last up to 2 years.
The fruit processing industry uses powerful yet the same low speed extraction process as the cold press juicers to extract the maximum yield of juice from the fruit.
Once cold pressed, fresh fruit juice is quickly pasteurised or heat treated at around 90?C. This heating process has been shown to destroy certain nutrients and changes the pH from alkaline to acid. Most antioxidants are heat sensitive and can reduce by 15% each time a juice is heated.
By the time the juice is packed and sold in the supermarket or deli it may have been heated at 2 or 3 locations to get in the final bottle and the long term storage of pasteurised juice leads to a further breakdown of nutrients over time.
If you look closely at the ingredients, you will see that a lot of juice companies use juice concentrates
The concept of living juice was first introduced by Dr. Norman Walker (1874-1983). Walker declared that the enzymes in fruit and vegetables die at temperatures which exceed 50 degrees Celsius. Walker explained that any juice extractor that used high-speed blade or centrifuge created friction heat leading to the destruction of enzymes. Nutritionists advise plenty of fresh, raw fruit and vegetables as essential to well-being but we only obtain the maximum benefits from them when the goodness is released from the fibre. Juicing is an effective method, a highly concentrated nutrient drink. For optimum benefits the process must extract the goodness without destroying vital elements through heat. Living juice extracted at a low temperature holds up to 60% more nutrients - minerals, vitamins and living enzymes - for a nutritionally