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“There is no doubt in my mind that raw juicing can save your life. I have seen it work miracles in some of my patients who were stuck on the merry-go-round of drug therapy.”

Raw Juices Could Save

Your Life (Book)

Dr. Sandra Cabot.

Dr. Sandra Cabot Why Juice ?

I am a medical doctor using nutritional medicine who first likes to do no harm to her patients. The juice from raw fruits and vegetables has powerful healing and rejuvenating properties that can help people with all sorts of health problems.

Juices are easily digested and absorbed and are superb for those with a poor appetite, nausea, digestive problems or an inflamed stomach or intestines. It is easier to drink a juice than chew your way through large amounts of fibrous raw vegetables, especially if you are feeling fatigued or disinterested in food.

Modern day medicine is focused on treating the symptoms of disease with suppressive drugs. Sometimes this is necessary when a disease is very aggressive and acute in onset, however raw juice therapy is something that should always be used, even in conjunction with drug use. I have seen many of my patients recover form chronic disease after they started juicing, and this has been after they have tried many other things. People of all ages can benefit from juicing, especially the very young and old, or those with serious disease such as cancer, immune dysfunction and liver problems.

Juices are a perfect medium in which to mix and dissolve nutritional powders, and will enhance their healing powers. The nutrients and herbs in powders are better absorbed than tablet forms of the same ingredients, and mixing them in juices enhances their solubility, digestion, and absorption. The juices bring the healing nutrients to the cells in the surface of the mucous membrane of the gut in an easily absorbed form. This requires much less energy to assimilate than solid tablets, especially in people with inflamed mucous membranes in the intestines. Juices can reduce harmful acidity and toxicity in the body.


Many people consume a diet high in processed foods, along with tea, coffee and alcohol. This causes a build up of acids and metabolic waste products in the body, which can result in more inflammation. This acidic state of the body can be neutralised by drinking raw juices. Celery, cucumber and cabbage juice are excellent to reduce acidity. This is an effective way to balance the pH levels (acid-base) balance in the body which will dramatically increase energy and well being


Raw juices are able to stimulate the function of the bowels, liver and kidneys, which increases the breakdown and elimination of toxic chemicals and waste products from the body. The raw juices can increase the quality and flow of the bile. This is very important in detoxification, because the liver pumps large amounts of toxic poisons out of the body through the bile. In some people, the biliary system is like a “sewer” in that it is laden with unhealthy fats and toxins. Little wonder that millions of people suffer with liver and gall bladder diseases and stones. If only they knew about the power of raw juicing and “The Liver Cleansing Diet”, they would be able to keep their gall bladder, and enjoy a healthier life.


There are so many sick people on this planet searching for lasting solutions to their health problems. Furthermore, some of the drugs used to treat common ailments, can themselves cause diseases, and we call this medical drug-induced disease “iatrogenic disease”. For example, non-steroidal anti-inflammatory drugs can damage the stomach, kidneys and the liver if they are taken on a long-term basis. The cholesterol lowering drugs known as “statins” can cause severe muscle diseases. Some of the drugs used to lower blood sugar levels can cause liver disease.Long-term antibiotics can cause severe liver damage, which can lead to immune dysfunction resulting in allergies and autoimmune diseases. Steroids like cortisone may lead to weight gain, high blood pressure, diabetes and osteoporosis. Also, these drugs become increasingly ineffective over long periods of time. The incidence of obesity and type 2 diabetes has tripled in the last 40 years because we are not in tune with our body’s natural needs.

We often tend to panic when we become sick and rush in to taking drugs or having surgery. It is often better to sit down, relax and think for a while, so we can look at more natural alternatives. Can we change our diet and lifestyle, reduce stress, and take the time needed to truly heal ourselves? Yes, we can afford some more time for ourselves, and even if we need to take drugs, it is vitally important to start a program of raw food juicing and nutritional healing. This is so important but rarely given the credibility it deserves.” Dr. Sandra Cabot.


A diet high in fruits and vegetables will prevent or cure a wide range of ailments. Breast cancer, cancer of the colon, oesophagus, stomach, lungs, ovaries, and rectum - pick any ailment these days, it seems, and researchers somewhere are searching for chemicals in plants that will prevent them, or offer a cure. These plant chemicals, known as phytochemicals, are the cutting edge of nutritional research because they hold the keys to preventing some of our most deadly diseases, such as cancer and heart disease, as well as some of our most common, like asthma, arthritis, and allergies. In some ways, this isn't news.


For years, epidemiological studies that compare disease states and diet in large populations of people have already been bearing out the value of a diet high in fruits and vegetables. Such studies, which have been done in Africa, China, the Mediterranean, Russia, and elsewhere have shown that in cultures where the diet consists of fruits and vegetables, making it high in both carbohydrates and fibre, a number of diseases that afflict North Americans simply don't exist.


For example, during more than 30 years of study, British researchers working in Africa didn't find a single case of such common ailments as diverticulitis, hernia, cancer of the colon, or cancer of the prostate. The only reason that they could attribute to the lack of these diseases: differences in diet. But these studies (more than 150 have been done in the last decade) don't really prove that it is diet that makes the health difference There are simply too many other factors that may influence health to make the studies conclusive. Is, for example, the lack of disease because of the subjects diet or, instead, is it because they live in a relatively unpolluted environment? If it is diet, which part of their diet, specifically, is making the difference? There are the questions that led researchers at the National Cancer Institute, at the department of Agriculture, and elsewhere, to begin looking for specific substances in foods that could be providing protection against disease. In the process, they have found quite a few. A tomato, along with vitamin C, vitamin A, and several minerals, also has 10,000 other chemicals in it, most which researchers are trying to isolate, identify, and study. The phytochemicals that researchers have uncovered are changing the way we think about food, especially fruits and vegetables. for example, broccoli contains a substance that may prevent - even cure - breast cancer. Citrus fruits have substances that make it easier for your body to remove carcinogens, thus decreasing the chance of contracting cancer.


Grapes contain a phytochemical that appears to protect each cells' DNA from damage. Similarly, a number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing substances. The list goes on and on: bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are but a few of the vegetables that appear to have cancer-preventing phytochemicals. The problem, though, is that most of us don't eat enough fruits and vegetables to reap the benefits they offer. For example, although the National Cancer institute recommends five servings of vegetables and three of fruits each day, the truth is this: The average American eats only 1 1/2 servings of vegetables and, on average, no fruit on any given day. Maybe the business men and women who frequent trendy juice bars, the company that delivers carrot juice, and the grocery stores that are beginning to carry fresh fruits and vegetable juices are on to something.


Possibly, juicing could provide the answer to fixing our fruit and vegetable deficient diets. Really, it isn't a new idea. If you study the traditions of most juicing programs, you discover that the vegetables being studied at various facilities around the country are often the same vegetables that have been juiced for years. Collard greens, kale, kohlrabi, mustard greens, rutabaga, peppers, carrots, and cabbage are not only vegetables being studied for their phytochemical content, they are also the vegetables that are most commonly juiced. Not only are researchers looking into the cancer-prevention capabilities of citrus fruits, grapes, and apples, these are also the fruits that we most often associate with fruit juicing.


All of this raises the question, what else is there in the wisdom of juice therapy that, up until now, have traditional nutritional research overlooked or ignored? For example, juice programs often tout the value of adding chlorophyll to your daily diet. Chlorophyll, a substance found exclusively in plants, has a structure similar to hemoglobin, the substance in blood that is responsible for transporting oxygen. During the 1940s, researchers found that consuming chlorophyll enhances the body's ability to produce hemoglobin, thus improving the efficiency of oxygen transport. Since the 1940s, however, there has been little research into the value of chlorophyll. Or, for another example, consider fresh juice's ability to deliver another important group of nutrients, know as enzymes. Enzymes are your body's work force. Acting as catalysts in hundreds of thousands of chemical reactions that take place throughout the body, enzymes are essential for digestion and absorption of food, for conversion of food stuffs into body tissue, and for the production of energy at the cellular level. In fact, enzymes are critical for most of the metabolic activities taking place in your body every second of every day. Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 114 degrees, the enzymes have been destroyed by the heat.

Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice. Coincidentally, many of the phytochemicals that nutritional researchers are focusing their attention on are either enzymes, or more often, they are substances that help build or activate enzymes that play essential roles in protecting cells from damage. In addition, fruit and vegetable juices are good sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of vitamin C. Carrot juice contains large quantities of vitamin A, in the form of beta carotene. A number of green juices are a good source of vitamin E. Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion. Plus, since juicing removes the indigestible fibre, these nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. For example, because many of the nutrients are trapped in the fibre, when you eat a raw carrot, you are only able to assimilate about 1% of the available beta carotene. When a carrot is juiced, removing the fibre, nearly 100% of the beta carotene can be assimilated.


Finally, fruits and vegetables provide one more substance that is absolutely essential for good health - water. More than 65% of most of the cells in the human body are made of water, and in some tissues, for example the brain, the cells can be made up of as much as 80% water. Water is absolutely essential for good health, yet most people don't consume enough water each day. Plus, many of the fluids we do drink, coffee, tea, soft drinks, alcoholic beverages and artificially flavoured drinks each contain substances that require extra water for your body to eliminate. Fruit and vegetable juices are free of these unneeded substances and are full of pure, clean water. The remaining question is how far will the trend go? So far, the National Cancer Institutes attempts to promote the health benefits for fruits and vegetables have only affected a relatively small segment of society. But, as more and more is written about the long-term health benefits of fruits and vegetables, as increasing numbers of people learn about the possibility of preventing and curing cancer, heart disease, arthritis, and a host of other diseases by making dietary changes, the fruit and vegetables trend and the popularity of juicing will continue to grow. Who knows, maybe someday it will be hard to find a seat during happy hour at your local juice bar.


Why add fresh fruit and vegetable juice to our daily diet ?


The addition of fresh juices will immediately make our eating habits healthier by adding larger amounts of beneficial raw food in a delicious and more easily digestible form.Raw uncooked fruit and vegetables contain vitamins, minerals and enzymes. Dietary experts now emphasize the importance of vitamins and minerals for normal growth and tissue maintenance and efficient absorption (enzymes)


Wake up your body each morning with a cleansing juice.


By separating the mineral elements and the distilled water from the fibre in the raw fruit and vegetable, the liquid food is digestible in a matter of minutes.The digestive process (in the body) required to separate minerals from the fibre, on the other hand, takes hours to be expended by the digestive organs (and a lot of energy).


One would need to do copious amounts of chewing, to give quality live juice liquid.

Compared to using a good grade juice extractor (one that does not use high friction or ripping or tearing of the food, which causes enzyme destruction).We are all aware these days that cooking kills essential vitamins and enzymes in food.

Are you aware that fast high-speed juice extractors have the same destroying effects, because high speed and friction = heat. Enzymes are sensitive to temperatures above approx 40`c and after 48`c they become sluggish. After 50`c the life of the enzyme is extinct, they are dead.


What is a live food and living juice?


Fresh juice is often referred to as "live food" because it contains enzymes.

Enzymes are protein molecules that have been found to have enormous health benefits.

They have the ability to stimulate biochemical reaction. Enzymes are the body life force and are constantly breaking down substances and rejoining substances to rebuild and repair.

Without enzymes all life would simply be a collection of lifeless chemicals.

In other words, the element that enables the body to be nourished and live, the element that is hidden within seeds and plants in the sprouting and growth of plants, is a life principle known as enzymes.

Heating enzymes and vitamins cause their destruction and minimalise the vitality of you juice.



Dr Norman Walker

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