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Juicing Recipes To Clear Acne

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Lot of people in this forum have found benefits by juicing vegetables including myself. You can share your own recipe if you have one but here is mine.

  • 2-3 Carrots (high in beta-carotene a.k.a Vitamin A)

  • 3 stalks Celery ( reduces blood sugar and pressure)


  • 1/2 Cucumber ( reduces blood sugar and pressure)

  • 1/4 Beet (Optional, detoxifies liver, blood)


  • 2-3 Dandelion green leaves (

    detoxifies liver)

  • pinch of Ginger (boosts immune system)


Some additional thoughts:

Juice needs to taken 1 cup daily preferably warm in an empty stomach. Above 1 cup is an overdose as it is taxing to kidneys.

Wheat grass/Barley grass juice also supposedly helps clear acne.

Beet juice is very powerful and needs to be used sparingly as it is high in oxalic acid.

Cutting down acne triggers cola, caffeine, alcohol, refined sugar, junk food etc. increases the effectiveness of juice.

For more information: http://www.juicingbook.com/vegetables/

http://juicesforhealth.blogspot.com/

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you basically need to add in high alkaline foods to this list, LEMON...google the recipe for lemon-ginger-blast green juice by lou corona.

if you are detoxing (going from acidic body to alkaline body) you need to be drinking alkaline juices, lemon and watermelon (eat this instead of juicing) are the two most alkaline foods out there. they move the lymph system and detoxes your blood and fat tissues.

Edited by bobbi364

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you basically need to add in high alkaline foods to this list, LEMON...google the recipe for lemon-ginger-blast green juice by lou corona.

if you are detoxing (going from acidic body to alkaline body) you need to be drinking alkaline juices, lemon and watermelon (eat this instead of juicing) are the two most alkaline foods out there. they move the lymph system and detoxes your blood and fat tissues.

Lemon alkalizes the body but only temporarily as people eat acidic foods all the time. You need a more concentrated dose of anti-oxidants/vitamins to fight acne.

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Lot of people in this forum have found benefits by juicing vegetables including myself. You can share your own recipe if you have one but here is mine.


  • 2-3 Carrots (high in beta-carotene a.k.a Vitamin A)


  • 3 stalks Celery ( reduces blood sugar and pressure)



  • 1/2 Cucumber ( reduces blood sugar and pressure)


  • 1/4 Beet (Optional, detoxifies liver, blood)



  • 2-3 Dandelion green leaves (

    detoxifies liver)



  • pinch of Ginger (boosts immune system)


Some additional thoughts:

Juice needs to taken 1 cup daily preferably warm in an empty stomach. Above 1 cup is an overdose as it is taxing to kidneys.

Wheat grass/Barley grass juice also supposedly helps clear acne.

Beet juice is very powerful and needs to be used sparingly as it is high in oxalic acid.

Cutting down acne triggers cola, caffeine, alcohol, refined sugar, junk food etc. increases the effectiveness of juice.

For more information: http://www.juicingbook.com/vegetables/

http://juicesforhealth.blogspot.com/

Nice recipe! Thanks for sharing! :) My juice recipe is a lot like yours! About 2 weeks in and no changes yet, but I'm hoping things will be better by 6 months...

I also have a picture in my gallery with a juicing book too if you want to check it out: http://www.acne.org/messageboard/index.php/gallery/image/46665-the-juicing-bible-second-edition-book/

if you don't mind, I would like to put those juicing links on my picture's page :). Best of luck to you!

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08/20/13: Acne is gone!! Success thread here --->

--------------------

My Regimen: NO Dairy, Sugar, and *most* High GI/GL foods.

My Previous Regimen Here: http://www.acne.org/messageboard/topic/288705-how-i-cleared-my-acne-after-26-years-try-it/ 
My FAQ's Are Written Here: http://www.acne.org/messageboard/gallery/image/46898-day-one-my-faqs/ 

My Experiences with Dan's Regimen Here:


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heres a recipe i just made

1 head of purple kale

1 head of dino kale

1 whole lemon

1 sobrano pepper

chunk of ginger (2 L x 1L x 1L)

half head of bok choy

6 celery stalks

1 whole cucumber

Edited by bobbi364

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heres a recipe i just made

1 head of purple kale

1 head of dino kale

1 whole lemon

1 sobrano pepper

chunk of ginger (2 L x 1L x 1L)

half head of bok choy

6 celery stalks

1 whole cucumber

Kale, bok choy, cabbage, brocolli etc. are goitrogenic and should not be eaten raw to prevent thyroid problems. Too much greens will give you loose stools as they are very powerful. Eat them cooked and also pepper is inflammatory. Instead include some carrots as you need vitamin A to prevent acne.

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heres a recipe i just made

1 head of purple kale

1 head of dino kale

1 whole lemon

1 sobrano pepper

chunk of ginger (2 L x 1L x 1L)

half head of bok choy

6 celery stalks

1 whole cucumber

Kale, bok choy, cabbage, brocolli etc. are goitrogenic and should not be eaten raw to prevent thyroid problems. Too much greens will give you loose stools as they are very powerful. Eat them cooked and also pepper is inflammatory. Instead include some carrots as you need vitamin A to prevent acne.

In the absence of thyroid problems, there is no research evidence to suggest that goitrogenic foods will negatively impact your health. In fact, the opposite is true: soy foods and cruciferous vegetables have unique nutritional value, and intake of these foods has been associated with decreased risk of disease in many research studies. That's one of the reasons we've included both types of food among the World's Healthiest Foods!

Because carefully controlled research studies have yet to take place on the relationship between goitrogenic foods and thyroid hormone deficiency, healthcare practitioners differ greatly on their perspectives as to whether a person who has thyroid problems, and notably a thyroid hormone deficiency, should limit their intake of goitrogenic foods. Most practitioners use words like "overconsumption" or "excessive" to describe the kind of goitrogen intake that would be a problem for individuals with thyroid hormone deficiency. Here the goal is not to eliminate goitrogenic foods from the meal plan, but to limit intake so that it falls into a reasonable range.

Limiting goitrogenic intake is often much more problematic with soy foods than with cruciferous vegetables, since soy appears in so many combination and packaged food products in hidden form. Ingredients like textured vegetable protein (TVP) and isolated soy concentrate may appear in foods that would rarely be expected to contain soy. A standard, one cup serving of cruciferous vegetables 2-3 times per week, and a standard, 4-ounce serving of tofu twice a week is likely to be tolerated by many individuals with thyroid hormone deficiency. It's worth it to try and include these foods in a meal plan because of their strong nutritional value and great track record in preventing many kinds of health problems.

The effect of cooking on goitrogens

Although research studies are limited in this area, cooking does appear to help inactivate the goitrogenic compounds found in food. Both isoflavones (found in soy foods) and isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive, and cooking appears to lower the availability of these substances. In the case of isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water.

Practical tips

Although for many people goitrogens do not seem to pose a health concern, certain individuals who have thyroid problems may be advised by their healthcare practitioner to limit excessive consumption of foods that contain these compounds. As cooking seems to help to inactivate the goitrogenic compounds found in food, it seems reasonable to conclude that for individuals with deficient thyroid hormone production, steaming of cruciferous vegetables like broccoli makes good sense, as does consumption of tofu in cooked versus raw form.

References

Conaway, C. C.; Getahun, S. M.; Liebes, L. L.; Pusateri, D. J.; Topham, D. K.; Botero-Omary, M., and Chung, F. L. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutr Cancer. 2000; 38(2):168-78.

Fowke, J. H.; Fahey, J. W.; Stephenson, K. K., and Hebert, J. R. Using isothiocyanate excretion as a biological marker of Brassica vegetable consumption in epidemiological studies: evaluating the sources of variability. Public Health Nutr. 2001 Jun; 4(3):837-46.

Getahun, S. M. and Chung, F. L. Conversion of glucosinolates to isothiocyanates in humans after ingestion of cooked watercress. Cancer Epidemiol Biomarkers Prev. 1999 May; 8(5):447-51.

Liggins, J.; Bluck, L. J.; Runswick, S.; Atkinson, C.; Coward, W. A., and Bingham, S. A. Daidzein and genistein contents of vegetables. Br J Nutr. 2000 Nov; 84(5):717-25.

Toda T, Uesugi T, Hirai K, Nukaya H, Tsuji K, Ishida H. New 6-O-acyl isoflavone glycosides from soybeans fermented with Bacillus subtilis (natto). I. 6-O-succinylated isoflavone glycosides and their preventive effects on bone loss in ovariectomized rats fed a calcium-deficient diet.Biol Pharm Bull 1999 Nov;22(11):1193-201

Capsaicin, the hot pepper’s natural heat-causing component, has been proven to kill cancer cells, prevent sinus infections, serve as an anti-inflammatory agent, provide gastric relief and produce fat oxidation.

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