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RAW JUICE THERAPY
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Juicers and Juicing
Juices are a critical aspect of the raw regimen providing most of the vitamins, minerals, enzymes, phytochemicals and other nutrients essential to healing along with adequate fluid intake.
Juicers
The following types of juice extractors are currently being manufactured:
Triturator/Press Combination
This type of juicer has two separate components, a grinder to grind the vegetable into a fine, moist pulp and a hydraulic press to extract the juice of the vegetable from the pulp by squeezing it under high pressure (as much as 2,000 PSI). Dr. Gerson felt strongly that this type of juicer was the only acceptable choice for cancer patients. He recommended mixing the pulp of different vegetables together thoroughly before pressing to enhance the extraction of certain nutrients. This, of course, is only possible with a juicer that separates the grinding and pressing functions. Research in this area, although limited, indicates that juice produced by the grinder [triturator]/press can be as much as 50 times higher in certain essential nutrients.
Also, the juice itself is much fuller and richer tasting that that produced by other types of juicers, and is free of pulp. Generally, this type of juicer will produce 25-50% more than other juicers from the same amount of raw produce, and even more when extracting from leafy vegetables.
This type of juicer combination tends to be large and heavy, usually of all steel and/or stainless steel construction. It is also generally more expensive than other types of juicers, ranging in price from $800 to $2200. To our knowledge, there are only three companies, Norwalk, Welles and K&K, who currently manufacture this type of juicer. More than 80% or Gerson patients choose a grinder/press extractor for their therapy.
Masticating Juicers
This type of juicer grinds the vegetables and extracts the juice in one step. These juicers are generally not as heavy duty as the grinder/press models. They produce a fairly good quality of juice, although it comes high in vegetable pulp and separates more readily than the juice produced from two-step machines. A study we've seen indicates that juice produced from masticating juicers is richer in nutrients than that from centrifugal juicers (which should not be used), but not as rich as that from grinder/press juicers.
Some reports indicate that masticating juicers can produce a very high heat inside the grinding chamber that may be damaging to the juice. Some patients have successfully combined a masticating juicer and a separate hydraulic press to produce a juice much closer in quality in the grinder/press combination but at a much lower cost. Manufacturers of masticating juicers include Champion and Green Power. Gerson patients can use the Champion as a grinder only in conjunction with the Welles or K&K press. Prices range from about $250 to $700.
Centrifugal Juicers
This type of juicer is by far the most common and generally the least expensive juice extractor. Unfortunately for the patient suffering from a degenerative disease, they are also the least desirable. The centrifugal juicer works by pushing the vegetable against a rotating disc whose teeth reduce it to pulp. Centrifugal force then throws the pulp against a basket screen through which the juice is strained, while the pulp remains. There are several problems with this method. First, this juicer does not grind produce, particularly green, as finely as other extractors. Also, centrifugal force is less effective than the pressing action of other juicers in extracting juice. Without the pressing action, many minerals and phytochemicals in the pulp remain in the pulp, so that the juice that is rendered is less rich in healing nutrients as opposed to the grinder/press or masticating juicers. Gerson describes another problem with centrifugal juicers: "When the grinding wheel rotates against a resistance with insufficient access of air, positive electricity is produced and induces negative electricity on the surrounding wall. The exchange of positive and negative [ions] kills the oxidizing enzymes and renders the juice deficient." He goes on to say that in his many years of clinical experience, patients who used centrifugal juicers did not have success with the therapy. We have some indications that the enzyme deficiency problem may be present only in centrifugal juicers with a vertical wall basket (such as the original Acme Juicerator available in Gerson's lifetime) and not with the angled wall juicer baskets such as those found in newer centrifugal juicers (Juiceman, Braun, Hamilton-Beach and others). Even if this is the case, however, we must still contend with the overall lack of nutrients and reduced quantity of juice when compared with juice produced by other types of juicers.
Wheatgrass Juicers
Wheatgrass juicers are small, specialized machines designed specifically to extract the chlorophyll-rich juice of wheatgrass. We generally do not use wheatgrass on the Gerson Therapy, as most patients find it to be extremely harsh on the stomach. In addition, the desirable components in wheatgrass are also found in the Gerson green leaf juice.
Citrus Juicers
Citrus juicers are reamer-type juicers used to juice orange and grapefruit juice.
A Note About Juicers
Any juicer is better than no juicer at all. Even a centrifugal juicer will provide more nutrients than could be consumed in the equivalent quantity of produce. For many patients, however, the choice of an appropriate juicer can be a life-or-death matter. We have observed a number of cases in which patients rigorously following the Gerson Therapy with a centrifugal juicer did not see either reduction in tumor masses or healing reactions even after many weeks. When these patients switched to grinder/press juicers, healing reactions occurred rapidly, and several patients saw dramatic improvement in their condition. While these observations were not part of a controlled study, they clearly point to the quality of juicer as a major factor in the patient's progress.
Also, when considering investment in a juicer, bear in mind the higher-priced grinder/press juicer produces more juice from less produce than other types. In this way, given the quantity of produced used by the Gerson patient, the more expensive juicer will probably pay for itself in less than a year.
Examples of Juices
Carrot/Apple Juice
This juice is one of the two "core" juices (excuse the pun!) used on the Gerson Therapy. It has a pleasant flavor, is easy on the digestive system, and is usually consumed in larger quantities than any other juice (five glasses per day in the normal regimen).
Exactly why Dr. Gerson chose this particular combination is not known. Research has revealed an apparently synergistic relationship between the carrots and apples that provides greater nutrient absorption when the apples and carrots are juiced together than when the juice of either is used alone. It is not known exactly what factors contribute to this. We do know that malic acid present in apples assists in absorption of beta-carotene in the carrots.
There are, of course, many other elements derived from the juices in addition to beta-carotene. This juice is high in calcium, provides protein trace minerals and numerous other minerals, vitamins, and phytochemicals. This juice requires approximately 8-12 oz each of carrots and (preferably tart) apples such as Granny Smith, Macintosh, Ida Red, Pippin, and Gala.
The carrot/apple juice, like all of the other juices, should be consumed immediately after pressing, but may be kept for 2-3 hours in a glass lined thermos if the patient has returned to work or must go out of the house for any other reason. The preparation of juices in advance should be done only when there is no other alternative or, on consultation with an experienced Gerson physician.
Carrot Juice (Carrot/Apple is better)
Preparation and comments are the same as the carrot/apple except for exclusion of the apples. It will usually take 12 to 16 ounces of carrots to produce one 8 ounce glass of juice.
Green Leaf Juice
The green leaf juice is extremely rich in iron and other minerals, and very high in chlorophyll. \ It is extremely live and active, often having a foam "head" at the top of the glass when fresh out of the press. This juice is a little more difficult to tolerate, and patients feeling nauseated will frequently have some difficulty drinking and keeping it down. However, it provides tremendous benefit to the patient, and it is often prescribed in higher quantity in anemic patients in order to raise hemoglobin levels. It also replaces some of the carrot/apple juices in diabetic, hypoglycemic and candida patients as it is lower in sugar.
The "recipe" for the green leaf juice is a bit more varied than the others. Of the following list, some items will be available, some may not be available in your area, and some are seasonal. Use whatever is available, but let your choices be dictated more by what is actually available than your like or dislike of a particular ingredient. It is noteworthy that the darker, stronger-flavored items such as chard and red cabbage are richer in chlorophyll and other nutrients than the lighter, less flavorful vegetables. Also, please do not use any greens or ingredients other than the ones listed. Do not substitute other items. Obtain as many of the following as possible. The suggested quantities assume about half of the listed items will be available at any given time. Adjust accordingly.
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Escarole 1-2 leaves
Lettuce 3-4 leaves (use iceberg if no others are available)
Swiss (Green) Chard 1-3 leaves, depending on size
Red Chard same as above
Endive 1-2 leaves
Red Leaf Lettuce 3-4 leaves
Green Leaf Lettuce 3-4 leaves
Red Cabbage 2-3 leaves
Romaine 2-3 leaves
Beet Tops (young inner leaves) 2-3 leaves
Green Pepper 1/2 medium sized
Watercress 1-2 sprigs
One medium apple (see above for types of apples to use).
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Greens should be washed, taking care to rinse off sand or soil that is often present at the base of the leaves. Shake of the water or put the greens in a salad spinner to remove excess moisture. Cut off the bottom portion of chard stems or any other fibrous leaves.
Using a two-step (grinder/press) juicer, grind and collect pulp in a bowl. When all produce has been ground, stir thoroughly, but not so much as to introduce unnecessary air into the pulp. Place a "microwave-safe," undyed, chemical free paper towel on top of the juice cloth, then put about a cup of pulp onto the towel and cloth. Fold tightly and press. If you're using an electric press, raise the juice part slowly to avoid having pulp squirt out of the cloth. Using multiple juicing cloths, you can prepare the second cloth while the first one is pressing. Also, some people will fold over the squashed cloth/pulp package and press it again to get a little more ice out of the pulp. After pressing, the remaining pulp, coveniently packaged in the paper towel, can be discarded. The green juice is much more active than the carrot or carrot/apple juices and should be consumed immediately. Dr. Gerson did not recommend storage of the green juice for any length of time before consumption.
Storage of Juices
Preparing juices in advance is never a desirable choice, but may be necessary for patients who must work or who wish to get out of the house for several hours. In these cases, a glass-lined or stainless steel vacuum bottle (Thermos) may be used, but should be completely filled to avoid excess exposure of the juice to air. Another useful method is to fill an 8 oz "jelly"/Ball canning jar to the rim, slide the lid over the top and then screw the cap on tightly. This will prohibit air from getting in and oxidizing the juice. Maintain a chilled or refrigerated environment. Store only carrot/apple juice. Do not store the green juice.
While we do not have any definitive research in this area, Dr. Gerson's experience strongly supported the value of making each juice fresh and consuming it immediately. Both Gerson's own experience and our twenty years of observation indicates that patients who make and consume juices throughout the day have a higher success rate than those who regularly prepare juices several hours in advance.
Dr. Maya Nicole Baylac
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