Sunday, February 6, 2011

To Juice or not to Juice, that is the question - cancer and antioxidents

Juicing and your immune system
I confess, we have two refrigerators. The one in the back room has, up until now, been used mainly for beverages. It has now become home to a twenty pound bag of “juicing” carrots and two pounds of kale. Two pounds of kale is about the size of a microwave oven. In the future it will likely look like the organic vegetable section of Whole Foods, stuffed with beets, broccoli, kale and carrots. All of which will last about 2-3 days. I understand and appreciate all the reasons for juicing. We discovered “Thrive”, an excellent raw and juice place up on Roosevelt and 65th. They have great juices, smoothies and salads. Meagan needs to get 10 helpings of vegetables each day for their nutritional and cancer fighting properties. But eating that much - cooked or raw - would be impossible. So juicing is us. We bought a nifty cancer fighting machine. It will mean we will need to go to the store quite often to get the veggies, a big change in lifestyle aside from drinking the damn stuff. Although the suggestion to mix in some organic apple cider is a good one and makes it quite tasty. And I thought juicing was only something old hippies did. 
I also have to confess, I am not drinking it.  It's a lot of work, and there is clean up.  I'm eating well, and doing 90% of the food things Meagan is doing to become cancer free.  But drinking vegetables for two people? Way too much to have on hand.  And when we are up at our place in Decatur - it's like hauling the whole produce department from PCC. So this is one thing she gets to do on her own - her own special thing.  
a husband in support of his wife becoming cancer free

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