LITMIR.BIZ

Скачать книгу

either. Why? Because, and I am fully aware of how annoying repetition can be, so for the final time: the sugar in fruit is not the same as the sugar in a doughnut. It’s also the reason why if someone were to eat apples all their life and suddenly went on a “no apple” diet they wouldn’t get headaches, anxiety, the shakes, or any of the other “withdrawal” symptoms people experience when trying to break a refined sugar addiction. One sugar is pure and comes attached with a multitude of other micronutrients and soluble fiber, and the other is completely lacking goodness and has effectively been transformed into an empty druglike substance. Plastic and gasoline are both by-products of crude oil, but nobody in their right mind would suggest you can run your car by putting cut up plastic in your tank! However, the “all sugars are the same” brigade often miss this fundamental point. They miss that something like broccoli is much, much more than the carbohydrate “sugar” contained within. They also miss the fact that humans, even the ones with letters after their names, don’t fully understand the complexities of nutrition contained within the foods nature provides. And I guess that is the biggest problem—humans think they know everything about everything and believe they have discovered “every element” worth knowing about in nature’s foods. Some of the top scientists continue to believe this despite the fact that “new” photochemicals are being found all the time in fruits and vegetables. They continue to believe that “all sugars are the same” despite knowing that every single nutrient reacts differently in the body depending on what it is combined with. For example, if you eat an orange with spinach more of the iron will be absorbed when combined with the vitamin C in the orange. So isn’t it possible, and again I’m just throwing it out there, that we simply do not know everything about the tens of thousands of different and unique nutrients found in the liquid of all fruits and vegetables nor what exact effects they have on every cell in the body? Isn’t it also possible that we have only found, and therefore only know about, a tiny fraction of tens of thousands of nutrients contained within the super fuel juice locked inside the fibers of all fruits and vegetables? Just because the “science” of today says something is “fact,” it doesn’t necessarily make it so. Just because the current science can pinpoint only the small number of vitamins and minerals we have found and named, it doesn’t mean there aren’t thousands of others we have yet to study. This is why the “juices” extracted from fresh fruits and vegetables are way beyond simple “sugar water.”

      Funny enough, as I update this book yet another “new” high-protein diet has hit the top of the charts and is once again spreading the gospel that sugar is sugar no matter what its source and it appears people are listening. This time the author of Six Weeks to OMG: Get Skinnier Than All Your Friends Paul Khanna (although he used the pseudonym Venice A. Fulton) is saying that the carbohydrates in broccoli can be as bad for people losing weight as Coca-Cola. Nope I am not kidding—I wish I were!

      We need to remember that all fruits and vegetables are at least 85% nutrient-rich water and it’s this juice and this nutrient-fueled juice alone that feeds every cell in the body. It is this organic rich “water” that contains not only the “sugar,” or natural carbohydrates as I prefer to call them, but also the potassium, magnesium, calcium, zinc, phosphorus, iron, sodium, vitamins A, B, C, E, K, and the tens of thousands of other nutrients and cofactors that all go to make up this remarkable liquid fuel. To suggest drinking a “juice” is simply the same as drinking a “soda”—which has an average of 8 teaspoons of white refined sugar in just one can, along with a whole host of other chemicals—is about as far removed from common sense as you can get.

      But Isn’t Juice High GI (Glycemic Index)?

      Even once we get passed the “all sugars are the same” debate and enter the land of common sense, we hit the GI argument. So while I am here, let’s put this to bed too. Yes, “cooked” juice, or pasteurized as it is more commonly known, is indeed high GI. However, what many don’t realize is that although pasteurized apple juice has a high GI (which is every juice you buy in a carton or bottle), freshly extracted apple juice made at home has a low GI. Not that GI is any real indicator of how good or bad a food or drink is anyway. Like many fads, the whole glycemic index trend has more holes than your average colander. (This is true also for subsequent GL [glycemic load] diets.) For example, no two people will react in exactly the same way to a particular carbohydrate. This is why GI tests have to be performed on the same person on different days. Just because an athlete who did the same test got a GI of, say, 60 for a baked potato, doesn’t mean the fat dude on the couch would get the same number. Also, GI tests are done on solo foods and drinks, but rarely do we ever consume one food or drink at a time. If you eat a baked potato on its own you will get a very different reading from when you have some butter or tuna with it. This is why there is no way of actually knowing what the GI level will be for you and your particular combination of foods and drinks. Then of course even if a certain food has a high GI it may have a low GL. Confused? Yes, me too!

      Forget Low GI and GL, Low HI is What We Need

      When it comes to our food our time is much better spent avoiding the confusion of flawed methodologies such as GI and GL and we should simply concentrate on whether our food is low HI—that’s low human intervention. The less we have messed with the food grown by nature the better. The less human intervention the better. I don’t have space to go fully into this subject fully in this book, but for more on this please get hold of Jason Vale’s Low HI Diet, which goes way beyond the juice.

       YES, BUT WHAT ABOUT THE FIBER?

      Along with the “But what about the sugar?” and “Isn’t it high GI?” arguments I seem to get everywhere I go, the next one is always, “Yes, but what about the fiber?” Let’s put this one to rest too while I am here doing this update of the book. When you eat a carrot all that happens is the body does whatever it can to “extract the juice contained within the fibers” and then it disposes of the waste (the fiber).

       Fiber cannot penetrate through the intestinal wall, meaning it does not feed the body.

      Yes, we need fiber, and after the initial 7 days I am not advocating becoming a “juicearian,” so you will easily be getting enough fiber in the regular good food you will be eating. However, what many do not understand is that you will also be getting plenty of fiber during the program too. Not only does every freshly extracted juice in this plan contain “soluble” fiber, many of the juices also have blended avocado too—one of the richest fiber foods on earth. Soluble fiber, which you will be getting mainly through the freshly extracted apple juice, absorbs water and binds with the digested material in your stomach to create a gel-like mixture. This helps “lift” garbage from the colon and aids in slowing down the digestive process, which is beneficial because it means your body has more time to absorb nutrients in your stomach. The regular consumption of soluble-fiber food sources also means you may be able to achieve better blood sugar control, which is why this program is also good for type 2 diabetics. This comes as a shock to many because many people believe juice is juice and don’t understand the massive differences between “cooked” juice and “freshly extracted” juice. As mentioned, I have received tens of thousands of letters, e-mails, and cards from people claiming the improvement of just about every common ailment, including type 2 diabetes—once again proving that not all “sugars” are equal. Here’s one of those thousands of letters that helps illustrate the point:

      Dear Jason, I just wanted to let you know about how your juicing has had such a dramatic effect on my health in just two weeks. I have an eating disorder and chronic fatigue syndrome (lucky aren’t I?) but I was told I was prediabetic and had high cholesterol of 293 mg/dL. My lipids were also dangerously high, along with my blood pressure, which was 168 over 120, but I felt at a loss to do anything as all diets never worked because of my eating disorder. I am an overeater and extremely overweight. Well, my doctor referred me to an eating disorder clinic but the wait was 6 months so I needed to find a way to cope with my eating in the meantime or my 13-year-old son would be motherless. I got your book and a juicer and I started your program about 8 days ago, right after the doctor told me I had to stay off work for 2 weeks and have my blood

Скачать книгу