Chronic Fatigue Syndrome and Juicing

Juicing is the vital key to improving health for those with chronic fatigue disease. It gives essential nutrients and increases energy.
When foods are heated, beneficial micronutrients are damaged. Cooking and processing food destroys these micronutrients by altering their shape and chemical composition. Juicing is not a meal replacement, whole vegetables and fruits are necessary for good health, but it is a great addition on the journey toward optimum health for those with chronic fatigue syndrome.
Good Reasons to Juice Include:

  • When food that is not optimum is eaten over many years, the digestive system and intestines begin to work less effectively.  This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you so you will enjoy a high percentage of vital nutrition.
  • You need to eat one pound of raw vegetables per 50 pounds of body weight per day. Vegetable juicing allows you to accomplish this, as you can significantly increase the amount of veg you intake.

You don’t have to spend a fortune on a juicer. You can buy an inexpensive one and see how you like it. If it works for you, then you can buy a more efficient one later. You may see that juicing is not as complicated as you might think.

Approximately one pint per day is the recommended daily amount of vegetables for those with chronic fatigue disease.  Always have the juice 20 minutes before a meal or 2 hours after a meal to allow digestion.

It is important to note that if you have a diagnosed thyroid problem or a notably low thyroid function, you should avoid juicing goitrogenic vegetables, which can adversely affect the thyroid function. These include:  broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard, radishes, spinach, swede and turnips. Note you can eat these foods cooked — just not raw.

Vegetable juice is very perishable so it’s best to drink all of your juice immediately. As soon as a vegetable is juiced, it begins to break down. However, if you’re careful you can store it for up to 24 hours with only moderate nutritional decline. To store your juice, put into an airtight glass jar and wrap with foil. Keep in the refrigerator until about 30 minutes before you drink, as it is best to drink your juice as room temperature.

For those with chronic fatigue disease, start out with easily digestible vegetables such as:

  • Celery (good source of sodium, antioxidants)
  • Fennel (can help stomach cramps and indigestion, is anti-bacterial and anti-fungal, can improve liver regeneration and useful for upper respiratory catarrh, bronchitis and coughs
  • Cucumber (good source of potassium, antioxidants)
  • Raw ginger to taste (anti-fungal, anti-bacterial, immune stimulant, anti-inflammatory)

Dark green vegetables are more nutritionally dense than these. However, these are more palatable and so they are good starter veggies. Remember that these aren’t as beneficial as the more nutritionally intense dark green vegetables. Once these are regularly consumed, darker green can be added. These may include lettuce, spinach, cabbage, bok choy, and kale. You can also begin to experiment with adding herbs such as parsley and coriander your juice for added nutrition.

Carrots and apples can also be juiced to naturally sweeten the juice, but most of the juice should be made of green vegetables.

Vegetable juice and fruit juices are two completely different substances in terms of nutrition. Excessive fruit in juices should be avoided since they can raise insulin levels.

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