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Information for Transformation

This self-help alternative medicine site offers extensive educational information on the topics of natural healing, holistic and biological dentistry, herbal medicine, cleansing and detoxification, heavy metal detox, diet, nutrition, weight loss, and the finest, tried and tested health equipment and products available for the natural management of health.



Juice Therapy








The human body is dependent on the quality of food and no less its compatibility with the needs of the body. If we do not eat, we die. Also, if we do not eat the kind of food, which will properly nourish the body, we not only die prematurely, but we suffer in the process. Our bodies produce one billion cells every hour--24 billion every day. To produce new cells and to maintain normal function in those cells, our bodies need to be supplied daily with the same elements with which they are composed. People have only recently awakened to this realization.


More and more light is being shed on the mysterious workings of the human physiology and the manner in which the body utilizes the nutritional components of food. Nutrition must be vital and organic. Salts and minerals must be vitally organic in order that the human body for the rebuilding and regeneration of the body cells and tissues may assimilate them. The body is continually producing acid in many forms. Acidic waste is being produced in every one of the one hundred trillion cells in our body. Acid-forming foods, such as protein, (especially animal protein, grains, coffee, alcohol, cooked an pasteurized, canned, refined foods, etc.), as well as acids of fermentation from undigested meals, petro-chemical residues from pesticides, chemical fertilizers, growth hormones, etc., all contribute to an acidic condition.


The enzymes that power our cells have a narrow pH (acid/base balance) in which they will be able to perform at optimum efficiency. When the pH is too acidic, the enzymes are not able to act as catalysts for chemical reactions to take place. The only way our bodies get alkaline minerals is through fresh raw fruit and vegetables. These alkaline minerals will balance or buffer the acids in the body and keep the enzymes happy and functioning well.


The rays of the sun send billions of atoms into plant life, activating the enzymes and by this force they change inorganic elements into organic or life-containing elements for food. We are made up of many elements. The principle ones are:


1 Oxygen 5 Calcium 9 Sodium 13 Chlorine
2 Carbon 6 Phosphorus 10 Magnesium 14 Fluorine
3 Hydrogen 7 Potassium 11 Iron 15 Silicon

4 Nitrogen

8 Sulphur 12 Iodine 16 Manganese

Except for accidents, all the repair and regeneration of our body must come from within When the blood cells, tissues, organs, and glands do not contain these elements in proper proportion or are deficient, the body is out of balance. The result is a condition that is poisonous, called toxemia. In order to regain and maintain the proper balance of health, most of the food we eat must contain live, vital organic elements. These elements are found in fresh-raw vegetables, soaked nuts and seeds. Oxygen is one of the most essential elements. As soon as food is cooked, its oxygen is lost. The enzymes are destroyed at 114° F, and most of the vital force needed for nourishment is dissipated.


The multitudes of people that have lived on, and are living on, primarily cooked foods, are in a state of decadence, confirmed by the toxic condition of their bodies. This is why we have such overcrowding of hospitals and why the astronomical amounts of painkillers, anti-inflammatory drugs, antacids, laxatives, etc., are sold annually; and why we have such a high incidence of heart disease, cancer, diabetes, arthritis, emphysema, senility and premature deaths.


When we eat anything that is "not good for us," or that is incompatible with our nutritional requirements and balance, we suffer. We are sent notes of reprimand in the form of pain or cramps, leading to disease and perhaps to any of the infinite number of ailments which afflict humans. Such punishment may not manifest immediately, nor be immediately apparent, but, because of the body's miraculous tolerance and reserve, days, perhaps months or even years will pass before the long-range retribution, called for by Nature for the infraction of her laws, catches up with us.


The results obtained in helping the body recover from nearly every disturbance or ailment, have been phenomenal the World over, particularly in the area of Juice Therapy. Today, any person not familiar with the nutritional and recuperative value of the juices of fresh vegetable, fruit, grass, and herb is disadvantaged. There is not a drug in the world that will supply the blood stream with anything in a way in which the body can use it for permanent repair or regeneration. One can eat 4 or 5 big meals a day and yet the body may be starved through the lack of the vital elements in the food and disturbance in the enzyme balance.


Fruit juices are the cleansers of the human system, but the fruit should be ripe. An apple a day will keep the doctor at bay, if we also eat plenty of other raw food. Fruits, with only three or four exceptions, should never be eaten during the same meal in which starches and sugars are included. Fruits in sufficient variety will furnish the body with all the carbohydrates and sugar that it needs. Vegetable juices are the builders and regenerators of the body. They contain all the amino acids, minerals, salts, enzymes, and vitamins needed by the human body, provided that they are used fresh, raw, and without preservatives, and they have been properly extracted from the vegetables (pulp-extractor juicer and hydraulic press). Like all of the most valuable things in life, the vital part of vegetables--that which contains the greatest concentrated value--is the most difficult to reach, being hidden within the fibers. Hence, the need for thorough mastication when chewing, and the use of an hydraulic press when juicing.



Why Not Eat The Vegetables?

Since the turn of the 20th Century, fresh vegetable juices have come into their own. Their value is now definitely recognized by the well informed, including professionals as well as laypersons. The reason for this efficacy lies in the fact that, by separating the mineral elements and the distilled water in the food from the fibers, this liquid food is digested in a matter of minutes. The juice is absorbed into the blood stream, much like an I.V., with no work of digestion.


The digestive process required separating the mineral elements from the fibers, on the other hand, involving time--actually 3-5 hours--to be spent by the digestive organs. The digestion of a meal utilizes 80% of the body's energy. The means with which to nourish such energy is taken from the food. A portion of the "solid" food eaten is thus diverted from its nutritional goal to be used as fuel to generate digestion. Whole vegetables and fruits are composed of a considerable quantity of fibers. Within the interstices of these fibers are enclosed the atoms and molecules which are the essential nutritional elements we need. It is these atoms and molecules and their respective enzymes in the fresh-raw juices, which aid the speedy nourishment of the cells, tissues, glands, organs--every part of our body. The fibers of vegetables and fruits are also valuable. Actually, there is no nourishment in the fibers, however, fibers serve a very useful and much needed purpose. When the food we eat is raw, uncooked and unprocessed, these fibers act as an intestinal broom or pipe cleaner. After having traveled through the stomach, the duodenum and 25 feet of small intestine, these fiber particles reach the colon in the form of microscopic cellulose. The colon still considers the cellulose as fiber and uses it as such. Without fiber, the body's health as a whole cannot be maintained.


When food is cooked, the intense heat destroys its life. Its fibers, having lost their magnetism through the heating, being lifeless and dead, act in the nature of a mop swabbing through the intestines, all too often leaving a coating on the walls of the intestines. In the course of time this coating accumulates, putrefies and causes toxemia. The colon them becomes sluggish and distorted and constipation, colitis, diverticulosis and other disturbances result. It is thus imperative that throughout each day of life, a well-balanced diet should contain as the main course, a salad composed of a variety of vegetables--raw vegetables.


The Juice

Extracted from fresh, raw vegetables and fruits are the means by which we can furnish all the cells and tissues of our body with the elements and the nutritional enzymes they need in the manner they can be most readily processed. The entire process of digestion and assimilation is completed with a maximum degree of speed an deficiency, and with a minimum of effort on the part of the digestive system. The body will then use the saved energy to clean house, repair and rebuild the rest of the body. The important thing is to drink your juices fresh daily, irrespective of the manner or process by which they have been extracted. Naturally, the more completely the juice is extracted (pulp-extractor juicer and hydraulic press), the more efficiently it will work in the body. When we use a variety of local vegetables that are in season, we get a variety of mineral composition, that assures our body of obtaining all the vitamins, minerals and phytonutrients that it needs.

Organically Grown Produce

Organically grown food is of superior quality (up to 15 times more nutrition than commercial produce), fortunately it is becoming more and more available and obtainable, even in the large grocery stores. If you are not able to buy exactly the food you want, take the best of what is available. Just be sure that you pick the freshest and best quality you can find, and this applies whether you are buying your vegetables for Salads or for making your juices. You can do a Clorox and water soak at home to vitalize the produce and to remove any pesticide residues.



Ancient records reveal that practically every civilization has used the carrot plant medicinally. Hippocrates wrote about the carrot in 430 B.C. Early Greek writings around 200 A.D. also refer to methods used to prepare the carrot for culinary and medicinal use. Ayurvedic medicine from India has for centuries used, both the oil from the seeds of the carrot, as well as the rest of the plant for medicinal purposes. (In Ayurvedic texts you will find the carrot under the name peucedanum grande).


The carrot is a member of the umbelliferae botanical family, which also includes dill, caraway, coriander, cumin and parsley, among many others. The carrot's botanical name is Daucus Carota. Most herbal literature refers to the wild carrot, but the carrots you find at your local store are, for all practical purposes, one and the same. The carrot has also been referred to as Queen Anne's Lace, Bird's Nest and Devil's Plague. While the carrot has grown wild for a couple of thousand years in many parts of the world, it was only introduced into the United States a few centuries ago.


Most of us have been brought up to think of a carrot as just another vegetable. Other than for improving eyesight, carrots aren't used medicinally in this country like they could. When you look at a detailed, chemical analysis of the carrot, you can begin to see just how powerful it can be. In fact, the carrot should probably be called the "ginseng of the masses." Not only do carrots physically resemble ginseng, scientific and clinical studies have now shown that carrots provide many, if not most, of the same therapeutic benefits as ginseng. One of the biggest differences between the two is the price. While you can often purchase a few pounds of carrots for around a dollar, the cost of a few pounds of ginseng would be equivalent to making a hose payment. It would take a couple of pages to list the various components found in carrots, but here are a few common ones.



Roughly 90% of a carrot is water. Even when the carrot has been treated with pesticides, the water it contains is still some of the purest water you can find. Not only has it been filtered through the soil, the carrot's circulatory system acts like a filtering and purification plant. And even with its high water content, it is still one of the richest natural sources of beta-carotene.



Carrots are a rich source of beta-carotene. Beta-carotene is converted in in a healthy liver to Vitamin A as it is needed. It is a powerful antioxidant that protects cells against free radical damage that causes cell mutation and proliferation such as cancer. Other studies have shown that higher blood levels of beta carotene can stimulate T-cells, a crucial part of your immune system and help prevent cancers of the lung, respiratory tract, gastrointestinal tract, skin and the uterus. As a powerful antioxidant, it can help prevent damage to your cardiovascular system, inflammation, and even premature aging.


Beta carotene is just one of the many carotenoids that have been identified and isolated. There are over 400 others that have been found. Carrots not only contain beta carotene, they have alpha carotene, epsilon carotene, gamma carotene, lycopene and dozens, maybe hundreds, more compounds that have yet to be identified. It would be a serious mistake to think that a single beta-carotene supplement would provide the same protection as the combination of carotenes found in carrots. Carrots also act as a natural diuretic which helps to safely rid the body of excess fluid that often leads to high blood pressure. Carrots do improve your eyesight. Researchers at the University of Helsinki found that supplementation of roughly 20 mg. of beta carotene a day improved the visual acuity of 1,200 males both with and without glasses. They also found that it significantly reduced cataract formation.



The pectin content of carrots has been shown to be effective in lowering blood cholesterol levels. Eating two medium-sized carrots a day can reduce cholesterol levels 10 to 20%. Carrots also contain a small amount of lecithin which is also effective in helping normalize cholesterol.


Diosgenin, Heraclenin, Isopimpinellin & Xanthotixin

These groups of compounds found in carrots all have one thing in common. They all act as anti-inflammatory agents. Long before the Juiceman made his debut on television infomercials, the early pioneers of juice therapy had made carrot juice the base component of their regimen. Proponents of juice therapy claim that carrot juice has a particular affinity for the liver. By improving liver function, the body is detoxified, allowing healing and restoration to take place easier.


Superoxide Dismutase

In addition to the carrot's anti-inflammatory and antioxidant activities, it has been found that carrots increase the activity and the body levels of superoxide dismutase (SOD) a powerful enzyme. SOD is a potent antioxidant that is of enormous benefit in treating arthritis, particularly rheumatoid arthritis. Based on these findings, SOD supplements have been sold over the counter for years. With carrots and/or carrot juice, you can increase SOD levels without resorting to questionable oral supplements or the hassle, risk and expense of injectables.


Umbelliferone, Myristicin

Umbelliferone acts as a fungicide and myristicin as a natural insecticide. When combined with dozens of other compounds found in carrots, they undoubtedly contribute to the carrot's vermicidal or worm-killing ability. Older texts always praised the value of carrots in treating threadworms (pin worms) in children. Eating only finely grated carrots for a day or two will eliminate the problem. Myristicin is also a natural diuretic. It promotes the excretion of uric acid which makes carrots and carrot juice an excellent remedy for gout. If you're susceptible to gout, often you can very easily keep the problem at bay simply eating a couple of medium-sized carrots a day. The same is true for kidney stones. The carrot greens have been used successfully to treat inflammation of both the prostate and the bladder. The tops of the carrots are loaded with potassium, making them bitter and unpalatable. Juicing them with the carrot roots as well as adding a small amount of the finely chopped greens to a tossed salad is one way they can be used. Or you can add the greens to soups and stews during the cooking stages and remove them before serving.

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