VEGETAB 
and FRUIT 
Sfflkfing in your body? "at 
I HI ORIGINS 
JUICES BY 
N.W. WALKER, D.Sci 
WHAT'S MISSING IN YOUR BODY? RESEARCHING A BETTER LIFE FOR YOU SINCE 1910 
Dr. Norman W. Walker is recognized throughout 
the world as one of the most authoritative students 
of life, health and nutrition. For almost 70 years, 
Dr. Walker has researched man's ability to live 
a longer, healthier life. He is his own example 
of achieving vibrant health through proper thought, 
diet and body care. Dr. Walker has found his "secret" to a long, healthy, 
productive life and offers you the opportunity to 
share "The Possible Dream" through his internationally 
famous books on health and nutrition. FRESH VEGETABLE AND FRUIT JUICES 
What's Missing in Your Body? Deficiencies of certain minerals, salts and vitamins 
can cause many of the symptons of illness. Vegetable 
juices are categorically listed and their elements 
carefully explained. A formula guide, compiled by 
the author in cooperation with R. D. Pope, M.D. provides suggestions for effective tr FRE8H UEGETABLE t FRUIT JU 
specific ailments! #F921 $6.95 948361 o VEGETABLE 
and FRUIT 
what's missing in your body? Formerly titled Raw Vegetable Juices 
The lack or deficiency of certain elements, such 
as vital organic minerals and salts, and conse­
quently of Vitamins, from our customary diet is 
the primary cause of nearly every sickness and 
disease. How can we most readily furnish our body 
with the elements needed? N. W. WALKER 
Doctor of Science 
Compiled under the direction of and endorsed by 
R. D. POPE, M.D. © 1970 by Dr. Norman W. Walker 
Published Annually Since 1936 
Formerly titled: Raw Vegetable Juices 
Revised 1978 and retitled 
Fresh Vegetable and Fruit Juices 
ISBN: 0-89019-06704 
All rights reserved, including the right 
to reproduce this book or portions 
thereof in any form 
In publishing this book, it is not Dr. Walker's or the Publisher's 
intent to diagnose or prescribe, but only to inform the reader. Dr. Walker recommends the reader contact a professional doctor 
specializing in the appropriate subject. P O BOX 12260 / PRESCOTT AZ 86304-2260 
(520) 445-5567 FOREWORD 
I wish to acknowledge my indebtedness to Norman 
W. Walker, D.Sc. for his untiring co-operation in the 
preparation of this book. Dr. Walker has placed at my disposal, without res­
ervation, the results of his experience, experiments and 
analyses which have made possible the compilation and 
publication, for the first time in history, of a fairly 
complete guide of the Therapeutic uses of our more 
common, every-day vegetables when these are taken in 
the form of fresh, raw juices. It is hoped that this will prove to be not only a useful 
and handy reference guide for all the members of my 
profession, but will also be of considerable help to those 
who wish to derive the utmost benefit from the natural 
foods which God created for the nourishment of Man. R. D. Pope, M.D. CONTENTS 
Fresh Vegetable and Fruit Juices 1-17 
What's Missing? 3 
Why not eat the vegetables? 6 
Cooked foods 8 
My first carrot juice 9 
Juices not concentrated foods 10 
Protection against pesticides 13 
How much juice can be taken safely? 14 
Vegetable Juices - Uses and Benefits 17-61 
More Topics of Vital I nterest 61 -76 
Colds 61 
Endocrine Glands 63 
Vinegar 63 
Milk 67 
Natural childbirth 69 
Do juices help bones? 72 
Things to bear in mind 74 
Vegetables and Fruit Juices -
Their Therapeutic Uses 77-79 
List of Formulas 79-81 
Special: Vegetable Value Chart 82-83 
Fruit Value Chart 84-85 
Ailments and Formulas 86-115 
Index 117-118 
V You don't need to relate your health to your age! For more than 
100 years, Norman W. Walker, Ph.D., proved through research that 
well-being and long life can go hand-in-hand. Modem day nutritionists 
and medical researchers are just now discoverinq the truths which Dr. 
Walker has known and,expounded throughout the twentieth century. Dr. Walker himself was living proof that a longer, healthier life may be 
achieved through proper diet, mental soundness, and intelligent body 
care. Every year we read about a new fad diet, a "cure-all" drug, a food 
supplement, or a revolutionary exercise program that will save our lives. The Dr. Walker program is unique in that it doesn't use the promotional 
words, "miracle, fad, or revolutionary" ....it doesn't need them! Dr. Walker's contributions to our living longer, healthier lives began 
before the turn of the century in London, where as a young man he 
became seriously ill from over-work. Unable to accept the idea of ill 
health or a sick body, Dr. Walker cured himself. Since that time, he 
spent the balance of his life searching man's ability to extend life and 
achieve freedom from disease. In 1910, Dr. Walker established the Norwalk Laboratory of 
Nutritional Chemistry and Scientific Research in New York, and thus 
began his important contributions to a longer, more active form of living. Among his great contributions.was the discovery of the theraputic, 
value of fresh vegetable juices, and in 1930 the development of the 
Triturator Juicer. We believe Dr. Walker was one of the world's leading nutritionist; 
his unique contributions are all available to you through his books. vii Dr. Walker opens up a wonderful world of knowledge in this 
book. He shares wisdom that is simple to understand and with 
which we can all profit. The extensive benefits of fresh fruits and vegetables and the 
juices derived from them is literally amazing. What one will 
learn in this book could easily be considered a gift to the 
quality of life itself! I would encourage anyone to read, to learn, to grow, and then 
to share with others so that they too can live a longer, 
healthier, and more active life. We were, after all, created to live a vibrant life! Carolyn Hoffman 
Editor 
ix what's missing in your body? Fresh Vegetable and Fruit Juices 
The human body is inextricably dependent on the quality of food 
and no less its' compatibility with the needs of the body. People have 
awakened to this realization, but only in the past two centuries. Gradually, more and more light was shed on the mysterious workings 
of the human anatomy and the manner in which the body utilizes the 
minerals and Vitamins composing such food. The results obtained in helping the body recover from nearly every 
disturbance or ailment, have been almost phenomenal the World over, 
particularly in the area of JuiceTherapy. Today, any person not familiar 
with the nutritional and recuperative value of fresh vegetable and fruit 
juices is woefully uninformed. Since the turn of the 20th Century, fresh vegetable and fruit juices 
have come into their own. Their value is now definitely recognized by 
the well-informed, including professionals as well as laymen. The 
reason for the efficacy of such juices 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 digestive 
processes required to separate the mineral elements from the fibers, 
on the other hand, involve labor and time - actually hours - to be 
expended by the digestive organs. These processes of digesting whole 
vegetables and fruits use up much energy, and the means with which 
to nourish such energy is derived from the food. A portion of the 
"solid" food eaten is thus diverted from its nutritional goal to be used 
as fuel to generate this energy. This answers the frequently asked question: Why not eat the 
vegetables and fruits WHOLE, instead of making juices? Actually, 
there is no nourishment in the fibers, however, fibers serve a very 
useful and much needed purpose. Fibers act as an intestinal broom. 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 Colon, and the body as a whole, 
cannot be maintained in a healthy condition. 1 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! To guide you in the 
selection and preparation of such salads, I have written the book The 
Vegetarian GUIDE TO DIET & SALADS (or DIET & SALAD 
SUGGESTIONS in older editions.) In response to innumerable requests for information regarding 
the mineral contents of food, we have added an Appendix to this New 
Edition. This contains an analysis of our most familiar and commonly 
used foods. I must emphasize the fact that it is virtually impossible to grow, 
even organically, the PERFECT product from ANY seed. The reason 
for this is that there are many factors involved in the growing of plants 
which vary, sometimes radically, from one plot of ground to another. Also, there are today, many varieties of almost every kind of food. For example, here are some of the varieties of carrots available: 
Imperator, Chantenay, Danvers and Oxheart, each having a slightly 
different mineral composition from the others, but not enough to take 
them out of the carrot category. This is also true with other vegetables. We are obliged to use any analytical information about food as a 
general guide. This is because of the variable conditions of soil, 
climate, location and method with which the planting is done. A variety of vegetables in our food combinations assures our body 
of obtaining all the vitamins and minerals it has need of. Organically grown food, if obtainable, is normally of superior 
quality, unfortunately it is all too often unobtainable. It would be a 
mistake to become a fanatic about the quality of food we are obliged 
to purchase at markets. To those whose awareness on this subject run 
too deeply, it would seem to me that perhaps it would be wise to 
move to the country where you can grow your own food. It is primarily 
with this thought in mind that I wrote the book BACK TO THE LAND 
For Self-Preservation. Generally speaking, if you are not able to buy exactly the food 
you want, then as long as it is necessary to do so, take the best of what 
IS available. Just be sure that you pick the freshest and best quality you see, 
and this applies to whether you are buying your vegetables for Salads 
or making your Juices. 2 WHAT'S MISSING IN YOUR BODY? I know that if I do not drink a sufficient quantity of fresh-raw 
vegetable juices, then as likely as not, my full quota of nourishment-
ENZYMES is missing from my body. How about you? You, and you alone are responsible for the result of how you 
nourish your body. The LIFE in your food is what counts. Your body is composed of billions of microscopic cells. Your very 
existence depends on them. They need nourishment, live, active 
nourishment. It depends on you, and on you alone, whether the food 
you eat results in nutrition or malnutrition! ENZYMES 
The basic key to the efficacy of nourishing your body is the life 
which is present in your food and of those intangible elements, known 
as enzymes. In other words, the element which enables the body to be nourished 
and live, that element which is hidden within the seeds of plants and 
in the sprouting and growth of plants is a life principle known as 
enzymes. Enzymes have been described as complex substances which 
enable us to digest food and to absorb it into our blood. It has also 
been claimed that Enzymes digest cancers. In order to perform such 
classified operations, Enzymes would require a body of some kind, a 
physical or material organism. This they do not have, any more than 
electricity with its multitude of phases, such as voltage, amperage, 
wattage, etc., does not have substance, but it activates substances of 
which it is not an integral part. Thus enzymes are not "substances." Enzymes are an intangible magnetic Cosmic Energy of Life Principle 
(not a substance) which is intimately involved in the action and activity 
of every atom in the human body, in vegetation, and in every form of 
life. Once we get this clearly into our consciousness, we will know 
definitely why our food should be intelligently and properly selected, 
and why it should be raw, uncooked and unprocessed. We cannot have life and death at the same time, either in 
connection with our body, or with vegetables, fruits, nuts and seeds. Where there is life, there are enzymes. Enzymes are sensitive to temperatures above 118°F. Above 120°F 
enzymes become sluggish, just as the human body becomes languid 
3 and relaxed in a hot bath. At 130°F the life of enzymes is extinct. They are dead. Within seeds, enzymes are in a dormant state, and under proper 
conditions will remain in a state of suspended animation for hundreds 
and thousands of years. As a matter of fact, carcasses of prehistoric animals found in the 
northernmost regions of the earth, in Siberia and other glacial regions 
where they were instantly frozen by cataclysmic ice formations some 
50,000 years ago, have been found to contain enzymes in abundance, 
which became active when the flesh was thawed to body temperature. Thus, enzymes can be preserved at any desired low temperature 
without loss. Life as LIFE cannot be explained, so we describe enzymes as a 
Cosmic Energy Principle or vibration which promotes a chemical 
action or change in atoms and molecules, causing a reaction, without 
changing, destroying or using up the enzymes themselves in the 
process. In other words, enzymes are catalysts and as such they promote 
action or change without altering or changing their own status. With this brief explanation, you are better able to appreciate the 
value, reason, logic and intelligence of choosing the food with which 
you intend to nourish your body, not only food in the raw state, but 
also food used and prepared so that it will nourish the cells and tissues 
of your body in the most speedy and efficient manner possible. The great Law of Life is replenishment. If we do not eat, we die. Just as surely, if we do not eat the kind of food which will nourish the 
body constructively, we not only die prematurely but we suffer along 
the way. Our body needs to be supplied daily with the same elements with 
which it is composed. Due thought, attention and consideration to 
the other two parts of our being, namely our mind and spirit, provides 
our total life with complete health. We can eat the finest and most constructive food in creation, but 
this will not prevent the disintegration of the body if resentments, 
fear, worry, frustration and negative states of mind are permitted to 
obsess us. Health is the indisputable foundation for the satisfaction of life. Everything of domestic joy or occupational success must be built 
of body wholesomeness and vitality. Nutrition must be vital or organic. Salts and mineral matter must 
4 be vitally organic in order that they may be assimilated by the human 
body for the rebuilding and regeneration of the body cells and tissues. 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. Thanks to Scientific Research, we are now able to analyze and 
know exactly the elements which foods carry, and to harmonize them 
in the body according to its needs. Our body is made up of many atomic elements. The principal 
ones are: 
Oxygen Calcium Sodium Chlorine 
Carbon Phosphorus Magnesium Fluorine 
Hydrogen Potassium Iron Silicon 
Nitrogen Sulphur Iodine Manganese 
Except for accidents, all the repair and regeneration of our body 
must come from within. The body is out of balance when the blood 
stream, cells, tissues, organs, glands and the rest of the body do not 
contain these elements in proper proportion or are deficient. The result 
is a condition that is just plain poisonous. It is 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, fruits, 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 130°F, and 
most of the vital force needed for nourishment is dissipated. The fact that for generations, millions upon millions of people 
have lived and are living, who have rarely if ever eaten anything but 
cooked foods, does not prove that their being alive is the result of 
eating cooked foods. As a matter of fact, they are in a state of decadent 
existence which is confirmed by the toxic condition of their bodies. Else, why the overcrowding of inadequate hospital facilities? Why 
the millions upon millions of pounds of painkillers sold annually? Why such a high rate of incidence of heart trouble, diabetes, cancer, 
emphysema, premature senility and premature deaths? Our Creator developed the human body with an inherent colossal 
amount of tolerance. When we eat anything that is "not good" for us 
or that is incompatible with our nutritional requirements and balance, 
we suffer. We are warned and punished by pain or by cramps, leading 
eventually to disease and perhaps to any one or more of the infinite 
number of ailments which afflict humanity. *For more complete and instrueiive detai Is regarding these elements, read DIET & SALAD SUGGESTIONS, 
by N.W. Walker, D.Sc, Ph.D.. Published by Norwalk Press. 5 Such punishment may not manifest immediately, nor be 
immediately apparent, but because of the body's miraculous tolerance 
we will be kept waiting for days, perhaps months or maybe years, 
before the long-range retribution called for by Nature for the infraction 
of her laws, catches up with us. Once we discover the Natural means to regain and to maintain 
our Health at a high rate of vibration, we experience the bliss which 
results from putting that discovery into daily practice. It seems both 
strange and pitiful that so many people will not consider the matter, 
but will deliberately continue into inevitable toxemic decadence. Mental and intestinal fortitude coupled with a little study could help 
them avoid premature and often painful disintegration. WHY NOT EAT THE VEGETABLES? Without the knowledge of the principles involved in the use of 
fresh-raw vegetable and fruit juices, one would naturally ask: "Why 
not eat the whole vegetable and fruit instead of extracting the juice 
and discarding the fibers?" The answer is simple: solid food requires many hours of digestive 
activity before its nourishment is finally available to the cells and 
tissues of the body. While the fibers in solid food have virtually no 
nourishing value, they do act as an intestinal broom during the 
peristaltic activity of the intestines, hence the need to eat raw foods in 
addition to drinking juices. However, the removal of the fibers in the 
extraction of the juices, enables juices to be very quickly digested and 
assimilated, sometimes in a matter of minutes, with a minimum of 
effort and exertion on the part of the digestive system. For example, it is well-known that celery because of its high 
sodium chloride content is our best food to counteract the effects of 
extreme heat. To eat the celery would involve so much time in the 
process of digestion that one may readily be overcome by the intense 
heat before the beneficial effects of celery can be obtained. On the 
other hand, by drinking a glass or a pint of fresh-raw celery juice, we 
get quick results. This has often made the sizzling Arizona desert 
heat quite bearable for me. 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 
6 in the fresh-raw juices which aid the speedy nourishment of the cells 
and tissues, glands, organs and every part of our body. The fibers of vegetables and fruits are also valuable. When the 
food we eat is raw, uncooked and unprocessed, these fibers act as an 
intestinal broom. When food is cooked, the intense heat destroys its 
life. Its fibers, having lost their magnetism through the heat, being 
lifeless, 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 then becomes sluggish and distorted and 
constipation, colitis, diverticulosis and other disturbances result. The juices extracted from fresh-raw vegetables and fruits are the 
means by which we can furnish all the cells and tissues of the body 
with the elements and the nutritional enzymes they need in the manner 
they can be most readily digested and assimilated. Notice that I said nutritional enzymes. This applies to the enzymes 
in our food. The cells and tissues of our body have their own 
corresponding enzymes which assist and cooperate in the work of 
digesting and assimilating our food. In addition, the composition of 
every atom and molecule in our body has a superabundant supply of 
enzymes. The oxygen is collected by enzyme action and then by the 
blood. For example, the air we breathe is taken into our lungs as a 
combination of approximately 20% Oxygen and 80% Nitrogen. The 
air we expel from our lungs, is mainly carbonic acid and carbon 
dioxide. What happens to the Nitrogen? This is what happens when we breathe. Two main classes of 
enzymes in our lungs come into action the moment air reaches the 
tiny bunch-of-grapes-like interior of our lungs, known as alveoli. One 
set of enzymes, known as Oxidase, separate the Oxygen while the 
other set of enzymes, known as Nitrase, separate the Nitrogen from 
the air. The Oxygen is collected, by enzyme action, by the blood and 
circulates it through the body, while the Nitrogen, by the action of 
"transportation" enzymes, passes into the body for protein generation. Our entire system is composed of innumerable enzymes. These 
enzymes are found throughout the mouth, stomach and intestines. More than a dozen of them are involved in the digestion and 
assimilation of our food. They work in conjunction with the enzymes 
that are also found in the atoms and molecules contained in the food 
itself. 7 COOKED FOODS 
As a rule it will do no great harm to occasionally eat a little cooked 
food, but never fried food provided that a sufficient quantity of raw 
food is also eaten. We are now living in the Atomic Age, and to slow 
ourselves down by eating much cooked food creates a physical and 
mental conflict within us which is a handicap blocking the streamline 
of our existence. The juices extracted from fresh-raw fruits and vegetables form 
the means of furnishing all the cells in the body with the elements 
they need, in the manner in which they can be most readily assimilated. We must bear in mind that while it is true that cooked and 
processed foods sustain life, nevertheless that does not mean that 
they have the power to regenerate the atoms which furnish the life 
force to our body. On the contrary, progressive degeneration of the 
cells and tissues follows the continuous consumption of cooked and 
processed foods. 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 four or five big meals a day, and yet the body may be 
starved through the lack of the vital elements in the food and the 
disturbance of 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 away, if we also 
eat plenty of other raw food. But 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 that they have been properly 
extracted from the vegetables. Like all 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 
a thorough mastication of all raw vegetables. In the final analysis, raw food is the nourishment intended for 
human beings. However, not everyone is able to change the lifelong 
habit of eating foods mostly or totally cooked and devitalized, and in 
8 their place eat only raw foods. Such a sudden change may cause 
disturbances which the individual may not be able to understand, but 
which, nevertheless, may be entirely beneficial. Under these 
circumstances, it is wise to consult someone who is experienced in 
the reactions which may result from such a change. After all, it does 
require considerable mental as well as intestinal fortitude to make 
this change and to stay with it, but we have found that it pays to do so. In any event, fresh-raw vegetable juices are necessary as a 
supplement to every diet, even when no special diet is followed and 
the individual eats anything and everything he pleases. When a promiscuous unregulated food regimen is followed or 
indulged in, such juices are of vital importance because they will 
furnish the body the live elements and vitamins deficient in the cooked 
and processed foods. On the other hand, an entirely raw food regimen, without the 
inclusion of a sufficient quantity and variety of fresh-raw juices is 
equally deficient. The reason for this deficiency lies in the fact that a 
surprisingly large percentage of the atoms making up the nourishment 
in the raw foods is utilized as fuel for energy by the digestive organs 
in their processes of digesting and assimilating the food, which usually 
requires as long as 3, 4, or 5 hours after every meal. Such atoms, 
while furnishing some nourishment to the body, are mostly used up 
as fuel, leaving only the smaller percentage available for the 
regeneration of the cells and tissues. However, when we drink raw vegetable juices, the situation is 
entirely different, as these are digested and assimilated within 10 to 
15 minutes after we drink them and they are used almost entirely in 
the nourishment and regeneration of the cells and tissues, glands and 
organs of the body. In this case the result is obvious, as the entire 
process of digestion and assimilation is completed with a maximum 
degree of speed and efficiency, and with a minimum of effort on the 
part of the digestive system. 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, the more efficiently it will 
work in the body. MY FIRST CARROT JUICE 
My first experiments were made by grating carrots on anything 
that would reduce them to a pulp, then squeezing the pulp in a cloth, 
9 to get the juice. After discovering the miracle of using that juice so 
simply made, I tried making the carrots into pulp by other means 
until I could make a larger amount of juice for myself in less time and 
with less effort. I soon discovered that these juices fermented and 
spoiled unless used immediately, the time element being the factor. Eventually I discovered a means to triturate (pulverize) the 
vegetables into a pulp nearly as fine as apple butter. This split open 
the interstices of the cells of the fibers, liberating the atoms and 
molecules. Then, by squeezing the pulp in a hydraulic press, I obtained 
a virtually complete extraction of the juice, and its quality was 
unsurpassed. Naturally this is an expensive piece of equipment. However, do 
not consider the price involved, but rather the investment in health 
that pays for itself! The centrifugal type of juicer which came on the market some 
years ago, has been improved over the years and there are some very 
satisfactory models on the market. These have their place in the 
extraction of juices, in that they are suitable for travel and also for use 
in small apartments where space is limited. The juices made with this 
type of equipment have been used with benefit by many people. We 
need to drink juices daily, irrespective of how they are extracted. However, the best quality of juice is the cheapest in the long run and 
the most effective in nourishing the body. Any fresh-raw juice is better than no juice at all. The juice extracted by the centrifugal method should be used 
immediately, because unless the extraction of the juice from the fibers 
is as complete as it is humanly and mechanically possible to achieve, 
oxidation and heat from friction will tend to spoil the juice in a short 
time. In my experiments, I have found that the toxic sprays are retained 
in the fibers of vegetables and are not present in the fiber-free juices. JUICES ARE NOT CONCENTRATED FOOD 
Our Creator gave us food both as nourishment and as medicine. It is only natural, therefore, to use our food with both these goals in 
view. It is foolish to say that juices are a concentrated food. Nothing 
could be farther from the truth. A concentrated food is a product 
which has been dehydrated, from which its water content has been 
dissipated. Juices on the other hand are very liquid food, mostly organic 
water of the finest quality with the nourishing atoms and molecules 
10 in comparatively microscopic volume. It is the microscopic volume 
for which the cells and tissues of the body are starved! In the extraction of "complete" juices, it is essential that the fibers 
be properly triturated (pulverized) in order that the vital elements 
may be released into the liquid. It has been demonstrated by the research of this author, one of the 
pioneers in the reduction of raw vegetables into their liquid form, 
that the fibers must be properly triturated (pulverized). The juice must 
then be expressed from the resultant pulp by a hydraulic or equivalent 
pressure. Otherwise, the vitamins, the enzymes, and the entire volume 
of vital elements of the vegetables are not likely to be found in the 
juice. However, when extracted, the raw vegetable juices are readily 
and quickly assimilated by the human body. Because the juices are 
organic or live food, they regenerate the entire body with surprisingly 
rapid results. Under no circumstances consider that fresh-raw vegetable juices 
are a concentrated food or medicine when they are in their natural 
state. As a matter of fact, they are among the least concentrated, and 
yet the most nourishing of our foods. To dispel such nonsense about the concentrated quality of these 
juices, just consider how much more concentrated than the juices are 
the following items used as food: soy bean and soy bean flour are 
870% more concentrated than carrot juice and 940% more than celery 
juice. Popcorn is 2100% more concentrated than carrot juice and 
2300% more than celery juice. White sugar is 4200% more 
concentrated than carrot juice and 4600% more than celery juice. When we realize how colossal the concentration of these items 
used as food compared to juices is, we get an inkling of the underlying 
cause of the acidity generated in the body as a result of eating soy 
products, popcorn, sugar, and the like. If a more convincing fact is needed to dispel the false assertion 
that because of "concentration" (or any other reason) these juices are 
dangerous, compare carrot juice to fresh, undiluted cow's milk. We 
find that in their natural chemical composition the water content of 
these two products is almost identical in volume. The relative natural 
water content is the basis upon which the concentration of a product 
is established. Of course, to compare cow's milk in any way to carrot juice is 
decidedly paradoxical. Cow's milk is probably the most mucous-
11 forming food used by human beings. The casein content of cow's 
milk is exceedingly high being about 300% more than is contained in 
mother's milk. (Casein is a milk by-product used as one of the most 
tenacious adhesive glues for gluing wood together). This is one of the 
reasons for the mucous conditions experienced by both children and 
adults who grew up drinking quantities of such milk. Colds, runny 
noses, tonsil, adenoid and bronchial troubles are common results of 
mucous, whereas carrot juice is one of the greatest aids in the 
elimination of mucous. This prodigious generation of mucus in the body as a result of 
drinking such quantities of cow's milk is not limited to youngsters 
but is found just as much in adults, where the effects are likely to be 
far more disastrous because, as people grow older their resiliency is 
correspondingly lower than in the younger generation. When milk is needed, there is one kind of milk that is compatible 
with human digestion from infancy to senility, Raw Goat's milk. Raw Goat's milk is not mucus forming. If a mucous condition 
develops after drinking it, it will usually be due to an excessive 
previous use of starches and sugars, not to the Goat's milk. This milk 
must be used RAW, and it must not be heated above 118°F, nor 
pasteurized. For infants there is no better milk than mother's milk. Raw Goat's 
milk is the next best. Some fresh-raw carrot juice may be added to it 
with benefit. In fact, Raw Goat's milk can be added to any fresh-raw 
vegetable juice satisfactorily. We will have more to say about milk 
later. We must always bear in mind that in the use of fresh-raw vegetable 
and fruit juice the quality of the juice has a distinct bearing on the 
results obtained. When the juice is incompletely extracted from the vegetable or 
fruit, they are in the form of vital organic water and as such are still 
beneficial, but their effective power is proportionately diminished 
due to the absence of the vitamins and enzymes which are left behind 
in the fiber and the pulp. The various members and organs of the human body, as well as 
every part comprising them, are composed of microscopic cells 
containing the various elements already listed. These cells are 
constantly being used up in the normal course of human existence 
and must be constantly rebuilt. The food required for this purpose 
must be vital, organic food and must contain an ample supply of the 
12 vital, organic minerals and salts needed for the efficient upkeep of 
the system. A diet consisting wholly or mainly of devitalized foods inevitably 
results in the breaking down of these cells, creating a condition of 
sickness or disease. To avoid such a condition, it is necessary to furnish the body with 
an abundance of vital elements in its nutrition. When the breaking 
down of these cells is taking or has taken place, then the natural way 
to return to normal would be to thoroughly cleanse the system and 
start a process of reconstruction by means of raw vegetable juices. It has been proved beyond doubt that supplementing our meals 
with raw vegetable and fruit juices is the quickest and most permanent 
way to replenish the body with the elements it lacks. The following 
will be found useful as a guide in the use of properly extracted juice. HOW WE PROTECT OURSELVES 
AGAINST PESTICIDES AND SPRAYS 
IN THIS POISONED WORLD 
There is a little-known fact regarding the effect of pesticides on 
our vegetables and fruits, which should be given much publicity in 
these times. We have been able to determine that pesticides and sprays may be 
injurious in the consumption of vegetables and fruits, it is the FIBERS 
of such foods that collect these toxins. The enzymes, atoms and 
molecules are allergic to them. The following will be found useful as a guide in the use of properly 
extracted juice. Fruits and vegetables grown in devitalized soil, or 
improper composting and fertilization will be deficient in vital factors. The lack of nutrients in the food will correspond in proportion to 
the deficiency of nutrients in the soil. Furthermore, under the very best soil conditions the use of sprays 
and pesticides will enter into the plants and roots but will be completely 
absorbed by the fibers of the plants and roots. The plants will continue 
to grow and thrive not because of these toxins, but in spite of them. Why? Because the enzymes, atoms and molecules will continue to 
carry on their work without interruption in spite of the poison saturated 
fibers. The question arises: How to get the enzymes, atoms and molecules 
from our vegetables without using the poisoned fibers? After all these 
enzymes, atoms and molecules are the nourishing elements we require. The fibers have virtually no nourishing value. 13 The answer is simple: When vegetables are correctly triturated 
(pulverized ) the cells of the fibers are split open and these elements 
released. It is important to note that these elements are as allergic to 
toxins as oil is to water. Therefore they will regain their Virgin Virtue 
by not mixing with the triturated (pulverized) fibers. By squeezing this triturated (pulverized) pulp through proper 
straining material, the enzymes, atoms and molecules in the juices 
are extracted from the fibers and the toxins with which they are 
saturated. Therefore, we have found our answer on how to avoid being 
afflicted by the pollution which has infested food products throughout 
our Nation. However, our use of the electric triturator (which is a device that 
pulverizes) and hydraulic press does not rule out the use of centrifugal 
machines. While it is recognized that by centrifugal action we cannot 
extract ALL of the enzymes, atoms and molecules, nevertheless, the 
use of a filter in the centrifugal extractor prevents the fibers from 
mixing with the extracted juice. We can thus obtain a juice which is 
free from the poison-saturated fibers. The appliance known as a Liquefier or Blender is not practical 
for the extraction of juices. Its action merely cuts up the vegetables as 
fine as desired, but the pulp is still present in its entirety. We use blenders in our kitchen to make dressings, desserts, etc., 
for which purpose they are admirably suited. In our choice of vegetables and other foods, we shop at whatever 
market or supermarket has the freshest and best quality vegetables 
and other foods, and at the Health Food Stores. We always shop for 
quality. There is no substitute for quality at any price, and if the cost 
is higher, it is both safer and more economical in the long run. Furthermore, not only has the vibrations of our food been raised 
to its' highest nutritional point, but our Blessings have been multiplied 
beyond what we think we deserve. We pass them on to you. HOW MUCH JUICE CAN BE TAKEN SAFELY? Just as much as one can drink comfortably without forcing oneself. As a general rule, one pint daily is the least that will show any 
perceptible results, and preferably from two to eight pints or more. We must bear in mind that the more juice we drink the quicker the 
results. 14 When juices were first promulgated from the lecture platform, it 
was suggested that they be taken in small doses.This was undoubtedly 
due to the fact that there wasn't any machine on the market at the 
time with which juices could be made in reasonable quantities. To 
make even a cupful of juice at a time with a hand juicer was difficult 
and laborious. Had larger quantities of juice been advocated, 
undoubtedly there would have been little market for hand juicers 
because of the labor involved in using them. Today, we find the electric 
Triturator and Hydraulic Press the most efficient. There are certain definite principles involved. First, in releasing 
the mineral and chemical elements, vitamins and hormones from the 
tiny microscopic cells of the fibers of vegetables and fruits, and second, 
in collecting them and separating them and the juice from the fiber. Hand juicers only partly crush the fibers and because they cannot 
triturate (pulverize), it is not possible to extract all the vital elements 
from the vegetables. Trituration (pulverization) is a fundamental 
principal in the reclamation of these vital elements. Howbeit, centrifugal and other such machines are just as useful 
when the supreme quality of the juices is not of paramount importance. Furthermore, such machines do not involve the large investment of 
money required for a Triturator and Hydraulic Press. The principle of the centrifugal type of juicer extractor involves a 
fast rotating plate with a sharp grating surface at the bottom of the 
basket in the machine. As the rotation is extremely fast, the pulp which 
is grated on the bottom plate is flung by centrifugal force against the 
sides of the perforated basket and the juice from the pulp is thus 
separated and collected through a spout. Of course, it is understandable that it is physically and 
mechanically impossible to extract all of the juice by centrifugal action, 
but the juice so obtained is generally good and should not be kept 
long before drinking it. Notwithstanding the disadvantages of such methods of extraction, 
there is still much benefit derived from drinking such juices. The 
inherent natural water in juices is after all, organic water and as such 
it has great value. Such vitamins and mineral elements as are collected 
in such juice are very beneficial. When we speak of water, the first thought is quite naturally of 
that which comes from the faucet or from the spring, or even rain 
water. Few people stop to wonder if, or even to realize that, there is 
vital organic as well as inorganic water. Nature has furnished 
15 vegetation as the laboratory in which to convert the inorganic water 
of rain and stream into life-containing atoms of vital organic water. Not only is the water from the faucet inorganic, it is also, because of 
the atoms that compose it are mineral elements, entirely devoid of 
the life principle. Nearly all cities contaminate the water supply with 
inorganic chlorine and other chemicals, making it truly unfit for human 
or animal consumption. The water in the rivers and streams and from 
the spring is also inorganic as is rain water. The only source from which vital organic water is derived is 
vegetation — our vegetables and fruits and particularly the juices 
made from them. Such juices, however, must be raw to retain their 
vital organic quality and must not be cooked, processed, canned, or 
pasteurized. When juices have been cooked, processed, canned, or pasteurized 
all of the enzymes are destroyed and the atoms are then converted 
into inorganic or dead atoms; this applies to the H20 (water) as well 
as to the mineral and chemical atoms composing such juice. To convert vegetables into liquid or semiliquid mush without 
eliminating the cellulose is also of little value from the point of view 
of juices. Drinking juices not only enables the body to assimilate all 
of the vital elements in a swift and timely manner, but it does so 
without burdening the digestive organs with the work entailed by the 
presence of the pulp-cellulose. Drinking juices which are properly made will enable the body to 
assimilate them within ten to fifteen minutes. Whereas, the presence 
of pulp in the so-called liquid, or liquefied, vegetables, or juices still 
containing the pulp, will require hours to digest. Furthermore, to drink juices from which the pulp has not been 
extracted taxes the digestive organs more than eating and properly 
masticating the raw vegetables and fruits themselves, as proper 
insalivation and thorough mastication is essential to the complete 
digestion of vegetables when the cellulose fiber is present. This is not 
usually done if the fibers still remain a part of the mush or liquefied 
vegetables; whereas, the juices from which the fiber has been removed 
furnish, without interference, every particle of the nourishment 
contained in the vegetable for immediate and quick assimilation by 
the body. Vegetable juices will contain all of the vital elements, that is to 
say, all of the vitamins and vital organic minerals and salts contained 
in the vegetable, if the juices are properly made by means of a thorough 
16 trituration or grinding, which will rip open the fibers in the vegetable 
and reduce the entire vegetable to a pulp so fine that it can be spread 
almost like apple butter. By placing this pulp in a filter cloth and 
squeezing it in a hydraulic or similar press — which need not be any 
larger than can be conveniently handled on a kitchen table — 
exercising many tons of pressure, we then get a juice which, in 
comparison with that made inefficiently, is as different as cream from 
milk. ALFALFA 
ALFALFA is a particularly valuable leguminous herb, not only 
rich in the principal mineral and chemical elements in the constitution 
of the human body, but it also has many of the trace elements obtained 
from deep in the soil where the roots reach down 30 to 100 feet. Of specific value, I would point out the rich quality, quantity and 
proper balance of Calcium, Magnesium, Phosphorus, Chlorine, 
Sodium, Potassium and Silicon in Alfalfa. These elements are all very 
much needed for the proper function of the various organs in the 
body. While Alfalfa is widely used as forage for livestock, it is 
nevertheless of immense value, in the form of juice using only the 
leaves, when it can be obtained fresh. It is also known as Lucerne 
grass, while in England it is known as Purple Medic. Because Alfalfa adapts itself to widely varying conditions of soil 
and climate, even thriving on alkali soil, there is no excuse for not 
growing it on one's home grounds, as it is usually difficult to obtain 
when living in the city. When we are unable to obtain fresh Alfalfa, we sprout Alfalfa 
seeds and eat the sprouts with our meals. They sprout easily and they 
are very beneficial. ALFALFA JUICE 
Vegetation miraculously transforms and vitalizes inanimate 
substances into living cells and tissues. Cattle eat vegetation, raw, for nourishment. They take into their 
system one living organism and convert it into a still more complex 
live organism. Vegetation, on the other hand, whether vegetable, fruit, plant, or 
grass, takes inorganic elements from the air, water, and earth, and 
converts them into live organic elements. To be specific, in order for 
17 vegetation to flourish, it needs nitrogen and carbon from the air; 
minerals, mineral salts, and more nitrogen from the earth in which it 
grows; and of course, oxygen and hydrogen from water. The most vital and potent factors in this process of conversion 
are the enzymes and the life-giving influence of the rays of the sun 
which generate the chlorophyll. The chlorophyll molecule is made up of a web of carbon, hydrogen, 
nitrogen, and oxygen atoms around one single atom of magnesium. It 
is interesting to compare this design with that of the hemoglobin of 
our red blood corpuscles, which has a similar web of elements girdling 
an atom of iron instead of the atom of magnesium. We find in this analogy one of the secrets of the value of 
chlorophyll to the human system. Strict vegetarians — whose diet 
excludes grains and starches but includes an abundance of fresh 
juices with a good proportion of the green juices are healthier, 
live longer, and are freer from degenerative ailments than those 
who eat mostly cooked foods and little or no raw vegetables and 
juices. It would seem that we have here fairly conclusive evidence 
as to which diet regimen is the correct or natural one for healthy 
human beings. One of the richest chlorophyll foods we have is alfalfa. It is a 
food that builds up both animals and humans, all things considered, 
into a healthy, vital, and vigorous old age, and builds up a resistance 
to infection that is almost phenomenal. The juice of fresh alfalfa is too strong and potent to be taken by 
itself. It is best taken with carrot juice, in which combination the 
individual benefits of each juice are intensified. It has been found 
very helpful in most troubles with the arteries and disfunctions 
connected with the heart. It is generally conceded by those who have studied the effects of 
gas in the intestines that in a surprisingly large number of patients 
suffering from heart trouble, this condition is caused not by any organic 
disfunction of the heart. Rather it is caused from excessive gas in the 
colon which press the walls of the colon against organs connected 
with the heart. A few colonic irrigations or enemas as a rule have 
frequently relieved this condition.The heart trouble disappeared until 
the next accumulation of gas gave warning that the colon, not the 
heart, needed a thorough reconditioning. Besides benefit to blood and heart conditions, chlorophyll is most 
useful in the relief of respiratory troubles and discomforts, particularly 
is in the sinuses and in the lungs. Mucus is the underlying cause of 
sinus infection and pains, as it is of bronchial and asthmatic conditions, 
including hay fever. Strict vegetarians who eschew cow's milk, flour, grain, and 
concentrated sugar products, are not afflicted with these troubles, 
particularly if they were brought up from childhood to shun and avoid 
these foods. This is not by any manner or means fanatical. It is just 
plain common sense and perfectly natural, and proved beyond question 
or doubt from experience. Those who have adopted such a vegetarian program later in life 
have been able to help overcome these conditions without the use of 
surgery or drugs. After all, sinus infection is the work of our defensive friends, the 
germs, trying to help us by breaking up mucous accumulations so 
that these may be eliminated from the system. Instead of helping them 
by cleansing the body of the waste matter by means of colonics and 
enemas, attempts are made to "dry up" the mucus and "shrink the 
membranes" with applications of adrenaline, epinephrine, or other 
drugs. Even "sulfa" drugs now known to be virulent and pernicious 
are sometimes used without regard, consideration, or understanding 
of the eventual damage, injury or danger resulting from their use. The most injurious results are essentially developed when the 
waste matter, consisting particularly of these drugs and of the sewage 
of the germ colonies, are allowed to remain in the "infected" and 
adjacent parts instead of being eliminated as quickly as possible. We have in our body the most perfect systems of elimination if 
we will but get them into efficient working condition. Our lungs must be free of foul air, tobacco smoke, etc. ; our skin 
must be active so that the pores may pour out the toxins carried there 
by the lymph; the kidneys must have freedom of action without 
interference from alcohol and uric acid products; and our colon must 
have whatever internal washing it needs to remove the accumulations 
of 30, 40, and 50 years or more. That is only part of the program. The cells and tissues of the 
entire body must get live organic nourishment. This means that for 
some time at least, we should forego as much as possible all those 
foods whose vital energy — whose life element — has been destroyed 
by heat or by processing. We may be guided by the contents of my 
book DIET & SALAD SUGGESTIONS, which has brought 
innumerable commendations from readers who have benefited by 
19 putting into practice the very simple rules and menus contained 
therein. To carrot and alfalfa juice, lettuce juice may be added to enrich 
the combination with elements particularly needed by the roots of the 
hair. Drinking this combination daily, one pint a day, may help the 
growth of hair to a remarkable extent. ASPARAGUS JUICE 
Asparagus contains an alkaloid known as Asparagine in a relatively 
large amount. (Alkaloids are found in living plants. They contain the 
active life principle of the plant, without which it cannot grow or stay 
alive). It is composed of the elements carbon, hydrogen, nitrogen, 
and oxygen. When asparagus is cooked or canned, the value of this alkaloid is 
lost, as the hydrogen and oxygen are dissipated and the natural salts 
formed by the combination of this alkaloid with the other elements 
are virtually lost or their value is destroyed. In the form of juice, asparagus has been very effectively used as 
a diuretic, particularly when combined with some carrot juice, as it 
may prove to be uncomfortably strong in its reaction on the kidneys 
when taken alone. It is a beneficial juice in the case of kidney disfunctions and in 
the regulation of general glandular troubles. Diabetes and anemia are 
helped by the use of it in conjunction with the juices more specifically 
outlined for these conditions. As this juice helps the breaking up of oxalic acid crystals in the 
kidneys and throughout the muscular system, it is good for 
rheumatism, neuritis, etc. Rheumatism results from the end product 
of the digestion of meat and meat products, which generate excessive 
amounts of urea. As the human system cannot completely digest and assimilate 
so-called "complete proteins", such as meats and meat products, the 
ingestion of too much of these causes the greater part of the uric acid 
generated thereby to be absorbed into the muscles. The continuous use of meat protein taxes the workings of the 
kidneys and of other eliminative organs, straining them to the point 
where a progressively smaller amount of uric acid is eliminated and a 
correspondingly greater amount is absorbed by the muscles. The result 
is painfully known as rheumatism. 20 This condition is also one of the underlying causes for prostate 
gland trouble, in which case this juice combination, in addition to the 
carrot, beet, and cucumber juice has been helpful. BEET JUICE 
This is one of the most valuable juices for helping to build up the 
red corpuscles of the blood and tone up the blood generally. Women, 
particularly, have been benefited by drinking at least one pint of a 
combination of carrot and beet juice daily. The proportion in this 
combination may vary from 3 to 8 ounces of beet juice, using roots 
and tops, in one pint of the combined juices, carrot and beet. Taken alone, beet juice, in greater quantities than a wineglass at a 
time, may cause a cleansing reaction which may make one a little 
dizzy or nauseated. This may be the result of its cleansing effect on 
the liver and may, therefore, be uncomfortable. It has been found 
from experience that it is best to take less beet juice and more carrot 
juice in the beginning until one can tolerate its beneficial cleansing 
effect — then to increase the proportion of beet juice gradually. One 
6 or 8-ounce glassful twice daily is usually considered sufficient. For menstrual disturbances beet juice has been very helpful, 
particularly when, during such periods, it has been used in small 
quantities, not more than a wineglass at a time (say, 2 or 3 ounces) 
two or three times a day. During menopause this procedure has been 
found much more permanently helpful than the degenerative effects 
of drugs or synthetic hormones. After all, any drug or inorganic 
synthetic chemical product cannot possibly have any more than a 
temporary effect in giving relief; the one who takes such drugs or 
synthetic hormones is the one who may suffer eventually when the 
body and Nature combine in attempts to eliminate such inorganic 
material from the system. Any drug that can be guaranteed to relieve 
or cure permanently any sick condition of the body can also be 
guaranteed to start some other and probably more serious condition 
some time later. It is the one who takes the drug that suffers in the 
long run, not those who advertise or administer it. After all is said and done, Nature has furnished us with natural 
means through which we may seek health, energy, vigor, and vitality. She has also furnished us, in greater or lesser degrees, with intelligence 
with which to pursue our search for knowledge. If we use our 
intelligence, Nature smiles on us. If we do not use it, she stands by 
with infinite patience and compassion, wondering why her handiwork 
should turn out so badly. 21 While the actual content of iron in red beets is not high, it is of a 
quality that furnishes excellent food for the red corpuscles of the 
blood. The greatest virtue of the chemical elements in the beet is the 
fact that more than 50% is sodium, while the calcium content is only 
about 5%. This is a valuable proportion for maintaining the solubility 
of calcium, particularly when, as a result of eating cooked foods, 
inorganic calcium has been permitted to accumulate in the system 
and has formed deposits within the blood vessels, resulting in a 
toughening of the walls, as in the case of varicose veins and hardening 
of the arteries, or a thickening of the blood, resulting in high blood 
pressure and other forms of heart trouble. The 20% potassium content furnishes the general nourishment 
for all the physiological functions of the body, while the 8% content 
of chlorine furnishes a splendid organic cleanser of the liver, kidneys, 
and gall bladder, also stimulating the activity of the lymph throughout 
the entire body. The combination of carrot and beet juice furnishes a good 
percentage of phosphorous and sulphur on the one hand, and potassium 
and other alkaline elements on the other hand, which, together with 
the high content of Vitamin A, completes what is probably the best 
natural builder of the blood cells and particularly the red blood 
corpuscles. CARROT, BEET AND COCONUT JUICE 
With the addition of some pure coconut milk extracted from the 
meat of the coconut making a combination of carrot, beet, and coconut 
juice, a food is obtained which, in addition to its properties as an 
intensive body builder, has even more potent qualities as a cleanser 
of the kidneys and gall bladder. If properly prepared, this combination 
contains the alkaline elements potassium, sodium, calcium, 
magnesium, and iron in abundance and the other elements phosphorus, 
sulphur, silicon, and chlorine in ample and correct proportions. CARROT, BEET AND CUCUMBER JUICE 
Gallstones, kidney stones, and gravel in the gall bladder and 
kidneys are the natural result of the inability of the body functions to 
eliminate from the system the inorganic calcium deposits formed after 
eating concentrated starches and sugars. The gall bladder is directly connected with the liver and with the 
blood stream by means of the bile duct and the hepatic duct. All the 
22 food we eat is "broken down" in the digestive tract, and the elements 
it contains are carried by the blood to the liver for further processing 
and segregation. No concentrated grain or flour product can be 
completely utilized for the reconstruction of cells and tissues, 
particularly if it has been devitalized by heat. Its component elements, 
however, must necessarily pass through the liver; and among these 
elements we have calcium. Such starch molecules are not soluble in 
water. Vital organic calcium is needed by the entire system, and such 
calcium, the only kind that IS soluble in water, can be obtained ONLY 
from fruits and vegetables, and their juices when these are raw and 
fresh. As such, it passes through the liver and is completely assimilated 
in the process of gland functions and cell and tissue building. The calcium in all concentrated starches and sugars which have 
been subjected to heat is inorganic, and is not soluble in water. Its 
presence in the system is extraneous and foreign, and as such is cast 
aside at every opportunity by the blood and lymph streams. The first 
convenient dumping ground is the bile duct, which carries it to the 
gall bladder. The next most convenient place is what we may term the 
dead-ends of blood vessels either in the abdomen, resulting in tumors, 
or in the anus, resulting in hemorrhoids. Such inorganic calcium atoms 
as happen to get past these usually end up in the kidneys. A few atoms of inorganic calcium, either in the gall bladder or in 
the kidneys, may not do much harm, but with a continuance of the 
use of bread, cereals, cakes, and other flour products, the deposits 
become progressively cumulative and result in the formation of gravel 
or stones in these organs. It has been found from long experience that the removal of 
these deposits or encumbrances by means of surgery is often 
unnecessary except, perhaps, in the most extreme cases; and even 
then, it is doubtful if better results could not be obtained by helping 
Nature, the Great Healer, by the intelligent use of natural means. Lemon juice, in the proportion of the juice of one lemon to a 
tumblerful of hot water, taken many times a day, supplemented with 
a tumblerful of the combination of carrot, beet, and cucumber juice 
three or four times a day, has helped a great many sufferers to 
experience with satisfaction the disappearance of both gravel and 
stones sometimes within a matter of a few days or a few weeks. 23 A perfect example would be to share the experience of a business 
man well into his forties. He stood prominent in the business world 
having successfully placed on the highway to fortune, several of the 
large nationwide chainstores in this country and one or two in Great 
Britain. He has suffered acute pains for more than twenty years. X-rays were taken with and without idophthalein, which is a dye used 
to detect problems in what appeared to be the gallbladder area. The 
Dr.'s diagnosis was confirmed with the results of the tests. He was 
suffering from stones in his gallbladder. Fear and aversion to surgery 
was the only thing keeping his gallbladder where it belonged. He was then told about the success of JUICE THERAPY, read 
one of the earlier editions of this book, and sought aid from a person 
competent and experienced in this treatment. It was explained to him, 
that in order to receive a relatively quick treatment with these juices 
that he may experience, for a short time, more agonizing pain than he 
had before. These pains could last for a few minutes or maybe even 
and hour or so at a time, but would eventually cease all together with 
the passing of the dissolved calcium. He drank ten or twelve glasses 
of hot water with the juice of one lemon in each throughout the day 
and about three pints of carrot, beet and cucumber juice daily. On the 
second day he did have some terrific spasms of pain for 10 to 15 
minutes each. By the end of the week the crisis arrived and for about 
half an hour he rolled on the floor in agony; but the pain suddenly left 
him and a short while afterward stones passed out and caused a reaction 
like mud in his urine. That evening he was a different man. The next 
day he took a long trip—from New York to Washington and on to 
Canada—with me in my car, feeling 20 years younger and marveling 
at the simplicity of Nature's miracles. This is not an isolated instance. Thousands the world over have 
testified with gratitude to the benefits derived from fresh-raw 
vegetable juices. The combination of carrot, beet, and cucumber juice gives us one 
of the finest cleansing and healing aids for the gall bladder, liver, 
kidneys, and the prostate and other sex glands. Something else to bear in mind is the fact that when we eat meat 
an excessive amount of uric acid is generated in the system, which 
apparently cannot be completely eliminated by the kidneys, thus 
causing a definite strain on these organs, reacting on the rest of the 
body. This combination of juices is therefore invaluable in this respect 
to help cleanse the system. At the same time, it has been found 
24 advisable to eliminate concentrated sugars and starches, as well as 
meat, for awhile at least to give the body the opportunity it needs to 
readjust itself to normalcy. Once the healthy condition of the body 
has been reestablished then of course, we should know from experience 
that to devitalize it again, if we choose to do so, we need only to go 
back to eating devitalized foods. It is truly gratifying to find that 
many have no desire to return to a mediocre or worse state of health. They have experienced the realization that health, vigor, energy, and 
vitality are well worth retaining and that it is not a sacrifice to exchange 
what they thought was palatable with what they now know is more 
nutritional. Nevertheless, nourishing foods are, and can be made, palatable 
by the simple method of learning how to do it. Study my book DIET 
& SALAD SUGGESTIONS. BRUSSELS SPROUTS JUICE 
The juice of Brussels Sprouts combined with that of carrot, string 
bean, and lettuce furnishes a combination of elements which helps to 
strengthen and regenerate the insulin generating properties of the 
pancreatic functions of our digestive system. For this reason, it has 
been found of inestimable benefit in cases of diabetes.
fresh-vegetable-and-fruit-juices-by-norman-walker.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        VEGETAB 
and FRUIT 
Sfflkfing in your body. "at 
I HI ORIGINS 
JUICES BY 
N. W. WALKER, D. Sci 
WHAT'S MISSING IN YOUR BODY. RESEARCHING A BETTER LIFE FOR YOU SINCE 1910 
Dr. Norman W. Walker is recognized throughout 
the world as one of the most authoritative students 
of life, health and nutrition. For almost 70 years, 
Dr. Walker has researched man's ability to live 
a longer, healthier life. He is his own example 
of achieving vibrant health through proper thought, 
diet and body care. Dr. Walker has found his "secret" to a long, healthy, 
productive life and offers you the opportunity to 
share "The Possible Dream" through his internationally 
famous books on health and nutrition. FRESH VEGETABLE AND FRUIT JUICES 
What's Missing in Your Body. Deficiencies of certain minerals, salts and vitamins 
can cause many of the symptons of illness. Vegetable 
juices are categorically listed and their elements 
carefully explained. A formula guide, compiled by 
the author in cooperation with R. D. Pope, M.
Dr. Norman W. Walker
Who is the author of the book "Fresh Vegetable and Fruit Juices"?
The lack or deficiency of certain minerals, salts, and vitamins in our customary diet
What is the primary cause of nearly every sickness and disease?
To provide the body with the essential elements it lacks, which can be digested and assimilated quickly and efficiently
Why is it recommended to drink vegetable juices?
The appliance cannot extract all the enzymes and vital elements, and the pulp is still present, which can cause digestive issues
What is the main issue with using a blender to extract juices?
By properly extracting the juice, which includes pulverizing the fibers and then squeezing the pulp, allowing the body to assimilate the nutrients quickly and efficiently
What is the recommended way to get the enzymes, atoms, and molecules from the food?