Raw Juice Therapy For Every Disease -Recipes- All Infos About ( I part )

Raw juice therapy is a method for the treatment of disease through an exclusive diet of juices of fruits and vegetables. It is also known as juice fasting. It is the most effective way to restore health, rejuvenate and detoxify the body.

To truly benefit from fruits and vegetables it is wise to purchase a minimum 900 watt electric ;’slow’ juicer, juice them all and drink immediately ensuring no loss of nutrients. All vegetables and fruits begin to deteriorate as soon as you cut through the protective outer skin which means that most premade store bought juices and packed chopped fruits and vegetables are of less value nutritionally and most have added sugar, artificial sweeteners and other ingredients to preserve or colour them which are unhealthy for the human system.

During raw juice therapy, the cleansing capacity of the organs of elimination, namely lungs, liver, kidneys and the skin is greatly increased and masses of accumulated metabolic waste and toxins are quickly removed. It also allows the digestive and associated organs to take a rest. After the juice fasting or raw juice therapy, the digestion of food and the utilisation of nutrients is vastly improved.

Specific juices are beneficial for specific conditions but overall, raw fruit and vegetable juices have an extraordinary revitalising and rejuvenating effect on all the organs, glands and functions of the body.

Juicing may be done as a raw juice only diet but can also be done alongside a normal healthy diet to provide all the vitamins and nutrients needed to recover and be protected from many diseases and infections.

Raw Juice Benefits

The favourable effect of raw juices in the treatment of disease is attributed to the following facts :

  • Raw juices of fruits and vegetables are extremely rich in vitamins, minerals, trace elements, enzymes and natural sugars.
  • They exercise beneficial effect in normalising all the body functions.
  • They supply needed elements for the body’s own healing activity and cell regeneration, thereby speeding the recovery.
  • The juices extracted from raw fruits and vegetables require no digestion and almost all their vital nutrients are assimilated directly in the bloodstream.
  • Raw juices are extremely rich in alkaline elements. This is highly beneficial in normalising acid-alkaline balance in the blood and tissues as there is over-acidity in most conditions of ill-health.
  • Generous amounts of easily absorbed organic minerals in raw juices especially calcium, potassium and silicon help in restoring biochemical and mineral balance in the tissues and cells, thereby preventing premature ageing of cells and disease.
  • Raw juices contain certain natural medicines, vegetal hormones and antibiotics. For instance, string beans are said to contain insulin-like substance. Certain hormones needed by the pancreas to produce insulin are present in cucumber and onion juices. Fresh juices of garlic, onions, radish and tomatoes contain antibiotic substances.


All the juice recipes on this page can also be made into ‘smoothies’ in a blender by adding a glass of water to the mix. Obviously very thick hard peels must be removed before blending but there is no need to remove edible soft peels on apples, pears and other similar fruits. Orange, tangerine and lemon peel is full of nutrients and can be also be included. Adding a cold glass of green or herbal tea instead of water provides even more nutritious benefit.


Some common ailments and fruit and vegetable juices found beneficial in their treatment:

Acidity : apple, avocado, banana, carrot, grape, pear, mosambi, orange and spinach.

Acne : carrot, cucumber, grape, pear, plum, potato, radish, spinach and tomato.

Allergies : apricot, beetroot, carrot, ginger, grape and spinach.

Arteriosclerosis : apple, beetroot, blueberries, carrot, celery, grapefruit, ginger, grapes (black or red), pineapple, lemon, lettuce, pomegranate, spinach and watercress.

Anaemia : apricot, banana, beetroot, carrot, celery, strawberry, spinach and watercress.

Arthritis : apple (sour), avocado, beetroot, carrot, cherries (sour), cucumber, grapefruit, lemon, lettuce, papaya, pineapple, spinach and watercress.

Asthma : apple, apricot, carrot, celery, lemon, pineapple, peach, radish and strawberry.

Bronchitis and respiratory disorders : apple, apricot, carrot, kiwi fruit, lemon, onion, pineapple, peach, strawberry, spinach and tomato.

Bladder and kidney disorders : apple, apricot, blueberries, carrot, celery, cranberry, cucumber, grapes, lemon, parsley and watercress.

Colds : blackberries, carrot, celery, grapefruit, lemon, lime, kiwifruit, onion, orange, pineapple, radish, spinach, tangerine and watercress.

Constipation : apple, banana, beetroot, carrot, ginger, grapes, lemon, pear, plums, spinach and watercress.

Colitis : apple, apricot, pear, peach, pineapple, papaya, carrot, beet, cucumber and spinach.

Cystitis : apple, apricot, blueberries, carrot, celery, cranberry, cucumber, grapes, lemon, parsley and watercress.

Diabetes : broccoli, cabbage, carrot, celery, citrus fruits, guava, lettuce, radish, spinach and watercress.

Diarrhoea : avocado, carrot, celery, lemon, papaya and pineapple.

Digestive disorders: apple, avocado, banana, carrot, ginger, grape, pear, mosambi, orange and spinach.

Eczema : avocado, beetroot, blueberries, carrot, cucumber, grapes (black or red), spinach and watercress.

Epilepsy : carrot, celery, coriander, grape (red or black), spinach and watercress.

Eye Disorders : apricot, avocado, bilberries, blackberries, blueberries, carrot, celery, cranberries, parsley, raspberries, spinach, strawberries, tomato and watercress.

Gout : beetroot, carrot, celery, cherries (sour), cucumber, pineapple, tomato and watercress.

Halitosis : apple, carrot, celery, grapefruit, lemon, parsley, pineapple, spinach and tomato.

Haemorrhoids : carrot, lemon, orange, papaya, pineapple, spinach, turnip and watercress.

Headache and migraine : avocado, carrot, cherries (sour), coriander, grapes, lemon, lettuce, papaya, pineapple, spinach and watercress.

Heart Disease : apple, banana, beetroot, carrot, cucumber, ginger, grapes (black or red), lemon, pomegranate, spinach and watercress.

High Blood Pressure : banana, beetroot, carrot, cucumber, ginger, grapes, orange and watercress.

Influenza : apricot, blackberries, carrot, ginger, grapefruit, lemon, onion, orange, pineapple, radish, spinach and watercress.

Insomnia : apple, banana, carrot, celery, cherries (sour), coriander, grapes, lemon, lettuce and tomato.

Jaundice and liver disorders : beetroot, carrot, cranberry, cucumber, ginger, grapes, lemon, papaya, pear, radish, spinach and tomato.

Menstrual Disorders : beetroot, cherries (sour), ginger, grapes, lettuce, plums, spinach, turnips and watercress.

Menopausal Symptoms : apricot, banana, beetroot, carrot, celery, grape (black or red), lemon, papaya, plum, spinach, strawberry, tomato and watercress.

Neuritis : apple, avocado, beetroot, blueberries, carrot, orange, papaya, pineapple, radish and watercress.

Obesity : apple, beetroot, cabbage, carrot, celery, grapefruit, lemon, lettuce, orange, pineapple, papaya, radish, spinach, tangerine, tomato and watercress.

Pleurisy : apple, carrot, cranberry, grapes, lemon, lime, onion, orange, papaya, pineapple, radish, spinach, strawberry, tangerine and tomato.

Pneumonia : apple, avocado, kiwifruit, orange, mosambi, apple, papaya, pineapple, garlic, radish, grapes, carrots, tangerine and tomatoes.

Prostate Problems : apple, apricot, blueberries, lemon, carrot, celery, cranberry, cucumber, parsley, watercress, asparagus, lettuce and spinach.

Psoriasis : apple, apricot, beetroot, carrot, cucumber, grapes, lemon and watercress.

Rheumatism : beetroot, carrot, cherries (sour), cucumber, grapefruit, grapes, lemon, orange, papaya, pineapple, spinach, tomato and watercress.

Stomach Ulcers : apricot, avocado, cabbage, carrot and grapes.

Sinus disorders : apricot, carrot, ginger, lemon, onion, radish and tomato.

Sore Throat : apricot, carrot, ginger, grapes, lemon, parsley, pineapple, plums and tomato.

Tonsillitis : apricot, carrot, lemon, ginger, grapefruit, orange, pineapple, radish, spinach and watercress.

Varicose Veins : beetroot, carrot, ginger, grapes, orange, plum, radish, tomato, turnips and watercress.

NOTE: Avoid grapefruit if taking any medications


Certain precautions are necessary in adopting a diet of raw juices:

  1. All juices should be made fresh immediately before drinking. Canned and frozen juices should not be used.

  2. Only washed fresh ripe fruits and vegetables, preferably organically grown, should be used for extraction of juices.

  3. Only as much juice as needed for immediate consumption should be extracted. Raw juices oxidise rapidly and lose their medicinal value in storage, even under refrigeration.

  4. The quality of the juices has a distinct bearing on the results obtained. In case of incomplete extraction of juices, their effective power is proportionately reduced due to the absence of the vitamins and enzymes which are left behind in fibre and the pulp.

  5. If juices are too sweet they should be diluted in water on 50 : 50 basis or mixed with other less sweet juices. This is especially important in some specific conditions such as diabetes, hypoglycaemia, arthritis and high blood pressure.

  6. Goitrogens, found most commonly in   cruciferous (brassica) vegetables can affect thyroid function in some individuals. If you don’t currently have thyroid issues and follow healthy eating habits by rotating greens this should not be an issue.

Cruciferous vegetables

  • Bok choy
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Cauliflower
  • Collard greens
  • Cress
  • Daikon
  • Horseradish
  • Kale
  • Kohlrabi
  • Maca
  • Mizuna
  • Mustard greens and seeds
  • Radish
  • Rapeseed
  • Rocket
  • Shepherd’s purse
  • Swede
  • Turnip
  • Wasabi
  • Watercress

    NOTE: Oxalic acid, found in cooked spinach, kale, cabbage and other foods listed on the Oxalic Acid section, can block calcium absorption which can lead to kidney stones, gall stones, thyroid problems and other conditions. Read more.

    Fruit and vegetable juices may be divided into six main types

    (i) Juices from sweet fruits such as prunes, raisins and grapes.
    (ii) Juices from sub-acid fruits like apple, plum, pear, peach, papaya, apricot and cherry,
    (iii) Juices from acid fruits like orange, tangerines, lemon, grapefruit, strawberry and pineapple.
    (iv) Juices from vegetable fruits, namely, tomato and cucumber.
    (v) Juices from green leafy vegetables like cabbage, celery, lettuce, spinach, parsley and watercress.
    (vi) Juices from root vegetables like beetroot, carrot, onion, potato and radish.

    Generally speaking, fruit juices stir up toxins and acids in the body, thereby stimulating the eliminative processes. Vegetable juices, on the other hand, soothe the jaded nerves and work in a much milder manner. They carry away toxic matter in a gentle way. Owing to their differing actions fruit and vegetable juices should not be used at the same time or mixed together. It is desirable to use juices individually. In any case not more than three juices should be used in any one mixture.

    The following broad rules apply when using mixtures of juices

    Juices from sweet fruits may be combined with juices of sub-acid fruits, but not with those of acid fruits, vegetable fruits or vegetables.

    1. Juices from sub-acid fruits may be combined with juices of sweet fruits, or acid fruits, but not with other juices.
    2. Juices from acid fruits may be combined with those of sub-acid fruits or vegetable fruits, but not with other juices.
    3. Juices from vegetable fruits may be combined with those of acid fruits or of green leafy vegetables, but not with other juices.
    4. Juices from green leafy vegetables may be combined with those of vegetable fruits or of the root vegetable, but not with other juices.
    5. Juices from root vegetables may be combined with those of green leafy vegetables, but not with other juices.

    A proper selection of juices in treating a particular ailment is very essential. Thus, for instance, juices of carrot, cucumber, cabbage and other vegetables are very valuable in asthma, arthritis and skin disease, but juices of orange and mosambi aggravate their symptoms by increasing the amount of mucus.

    To make juicing tastier many beneficial herbs, spices and condiments may be added according to taste. All are very helpful in cleansing the system and fighting bacteria and cancer. Particularly; organic apple cider vinegar, pure organic honey, turmeric, black pepper, cayenne pepper, cumin, cinnamon, ginger, basil, oregano, thyme, coriander, fennel, parsley, dill, plain yoghurt and coconut milk.


When on a raw juice therapy, the prescribed juice should be drunk every three hours. One can thus take juices five to six times a day.

A warm glass of water mixed with lemon juice, one teaspoon of honey, a dash of apple cider vinegar plus a small pinch of cayenne pepper may be taken first thing in the morning before consuming anything else to aid with the toxin cleanse.

Thereafter, the prescribed juice may be taken at 3 hourly intervals. The quantity of juice on each occasion may be 250 ml on the first day.

This quantity may be increased by 50 ml each succeeding day till one takes 600 ml on each occasion. The juice diet can be continued for 30 to 40 days without any ill effects. The patient should take adequate rest during the raw juice therapy.

Raw juices act as a cleansing agent and start eliminating toxins and morbid matter from the system immediately. This often results in symptoms such as pain in the abdomen, diarrhoea, loss of weight, headache, fever, weakness, sleeplessness and bad breath.

These reactions, which are part of the cleansing process, should not be suppressed by the use of drugs. They will cease when the body is able to expel all toxins.

After the raw juice therapy, the return to normal balanced diet should be gradual and in stages. In the beginning, two juice meals may be replaced by milk and fruits. Then gradually juice meals may be substituted by a balanced diet.

Make sure you wash and drip dry all vegetables and fruits thoroughly before juicing and, where possible, buy organic for the greatest benefit.

Generally speaking a masticating juicer is the best type of juicer to employ for juicing green vegetables cereal grasses, sprouted shoots such as alfalfa sprouts, immature sunflower and buckwheat plants. This kind of juicer moves at low speed and squeezes the material, while preserving healthy and beneficial qualities of the produce.

To maximize nutritious benefits, use the freshest ingredients available, ideally picked immediately before juicing and drink immediately.

Juicing shouldn’t be a substitute for eating whole fruits and vegetables. There are other essentials such as fibre, which are lost in juicing. But if having a juice fast, detoxifying, or recovering from illness, juicing is a superb way of getting concentrated nutrients in an easily assimilated form.

Dark green leafy vegetable juices are highly beneficial because of their chlorophyll and high antioxidant content, green vegetable juices are more effective at eliminating toxic waste compounds out of the body. With the addition of herbs and spices known to enhance the detoxifying process.

Adding herbs like parsley and coriander leaves to the juices will add flavour as well as further detoxifying benefits.

Juicing is also a great way to break down the often false barriers between culinary and medicinal herbs, by bringing highly nutritional herbs like ashitaba, drumstick leaves, seaweed and dandelion leaves into the everyday diet.

Other types of greens that can be added sparingly (because they are very bitter) include kale, collard greens and mustard greens.


This is the first part, second one will be published soon.


%d bloggers like this: