WARNING: If you're juicing non-organic produce, you're just poisoning yourself with a pesticide cocktail

WARNING: If you're juicing non-organic produce, you're just poisoning yourself with a pesticide cocktail

Saturday, June 11, 2016

by Mike Adams, the Health Range

Tags: juicing, pesticides, organic produce

Jucing

(NaturalNews) I have an important warning today for all those people who are poisoning themselves to death by juicing non-organic produce: STOP what you are doing and think for a minute about how juicing really works.

Juicing is an extraction technology that pulls liquids and nutrients out of fresh produce items like apples, carrots, celery and greens. One of the things I've learned as the lab science director of CWC Labs is that most pesticides are water soluble, meaning they are extracted with the juice and stay in the juice until you drink it.

A glass of fresh juice made from non-organic fruits and vegetables is a glass of pesticide juice.

Juicing removes the very plant fibers that can protect you against pesticides and heavy metals
Even worse, consider the fact that juicing, by definition, removes all the plant fibers, leaving behind just the absorbable liquids. Plant fibers actually block toxic pesticides and heavy metals in your digestive tract, capturing them so that your body eliminates them. But when you drink juice without those fibers, you body absorbs the juice -- and everything in it -- far more efficiently and quickly.

Thus, if your fresh juice is filled with pesticide chemicals, you will be rapidly absorbing pesticide chemicals the moment you start drinking the juice.

And yes, pesticide chemicals persist for a very long time. They survive sunlight, harvesting, cleaning and juicing. (And no, you can't "wash off" all the pesticides because they are INSIDE the produce!) They even survive human digestion, which is why pesticides can be easily detected in urine and breast milk.

The answer? Only juice ORGANIC produce or things you've grown yourself
You should never juice fresh produce that has been produced with chemical pesticides. There are only two categories of things which are safe to juice:

1) Organic produce.
2) Produce you grow yourself.

This is why I grow so much of my own produce using the Food Rising Mini-Farm Grow Boxes I invented a couple of years ago. They use no electricity and no pumps, yet they grow huge quantities of beets, parsley, cilantro, strawberries and as much lettuce as you'd ever want to juice.

You can get these systems at SupplySource.com or learn how to make them yourself at FoodRising.org.

If you do juice non-organic produce, blend with organic produce fibers in a Vita-Mix
If you must juice non-organic produce, here's the solution to protect yourself: Blend whole fruits in a Vita-Mix to get the fruit fibers into the juice, then combine with the juiced greens from your juicing machine.

Importantly, the organic fruit fibers will help block the pesticides during digestion. What are the best fruits for this? Strawberries, grapefruit and apples.

All three have powerful fibers with a strong affinity for pesticide chemicals. They serve as a kind of biological border against pesticide toxins, preventing some of them from being absorbed into your blood. (Yes, borders are a good thing when you need to keep the enemies out!)

Summary: Three crucial things to remember about juicing
#1) If you juice conventional produce, you're just drinking a pesticide cocktail.

#2) Fruit and vegetable fibers block your body's absorption of pesticide chemicals. (This is a strong argument for consuming whole foods, not just extracted juices, by the way.)

#3) If you must drink juice from conventional produce, mix it with fiber-rich organic whole foods blended in a Vita-Mix or other blender. The best "defender" foods are strawberries, grapefruit and apples. For defense against heavy metals, chlorella and peanut butter are also very effective.

Yes, I know what I'm talking about
As the lab science director of CWClabs.com, I use various extraction techniques for extracting water soluble pesticide chemicals from many different types of foods and supplements.

CWC Labs is an internationally accredited (ISO 17025) laboratory with proven analytical excellence. There, I also run an LC/MS-TOF (Time of Flight Mass Spectrometry) instrument to quantitate pesticide chemicals at very low levels (such as 5 ppb). So I know that pesticides persist in all sorts of fresh produce items, and I know that pesticides are soluble in water and juice.

I've also conducted extensive studies on how food fibers protect your body from absorbing heavy metals such as lead, mercury and cadmium. This research will soon be expanded into analyzing how well fibers block popular pesticide chemicals (and eventually, glyphosate!).

My lab is about to launch commercial testing services for pesticide analysis in food, beverages and water. To learn more about my lab's commercial testing services, contact us at this link.

Food Forensics: The new food science book from the Health Ranger
Over two years in the making, Food Forensics publishes the heavy metals testing results from over 800 foods, supplements, spices and superfoods. Available now for pre-order on Amazon and Barnes & Noble, click here for the Food Forensics website and book preorder links.

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Food Forensics is an essential reality guide to food and water in the 21st century." - Robert Scott Bell

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Learn more: http://www.naturalnews.com/054325_juicing_pesticides_organic_produce.html#ixzz4BUVpxEWY