Juicing-all the benefits without the mess

AIM DOES all the work–our bodies REAP the nutrients!

JUICING

Juicing is separating the juice of a fruit or vegetable from its fiber. It is a means of receiving optimal nutritional benefit from the fruits and vegetables we eat. Although there is value in eating raw fruits and vegetables, juicing provides a means to ensure that we are able to ingest and absorb the maximal amount of nutrients available.

Studies show that juice can provide most of the basics of human nutrition, including carbohydrates, proteins, fats, vitamins, and minerals, as well as phytochemicals and enzymes. Phytochemicals are simply plant chemicals that are thought to be essential to health. They have been found by the American Dietetic Association to be beneficial in at least four of the leading causes of death—cardiac disease, diabetes, hypertension, and cancer. Enzymes are essential for the thousands of chemical reactions that occur throughout the body—the production of energy at the cellular level, the facilitation of digestion, the absorption of digested nutrients, and the rebuilding and replenishing of all that the body requires for metabolism to occur.

How healthy is juicing? According to the U.S. Department of Agriculture, three raw carrots (216 g, or a little less than one half pound) contain about 2 g of protein, 21 g of carbohydrates, 60 mg of calcium, 1 mg of iron, 696 mg of potassium, 22,026 International Units (IUs) of vitamin A in the form of betacarotene, 19 mg of vitamin C, 30 mcg of folate, and traces of many more vitamins and minerals.

Carrots-all the nutrients-in powder form

Dr. Norman W. Walker (1981) explains that a diet without fresh, raw vegetable juices is deficient. This is because when raw vegetables are eaten instead of juices, a large amount of them is used as energy during the digestion and absorption processes. Juices are ingested and assimilated within 15 minutes and this enables the nutrients to be used almost in their entirety for the nourishment of the cells. In 1976, he said, “Juices are very liquid food, mostly organic water of the finest quality with nourishing atoms and molecules in comparatively microscopic volume. It is the microscopic volume for which the cells and tissues are starved!”

Whole food juice concentrates-Nutrition made EASY!

If you find it challenging to get the recommended daily servings of vegetables, try the AIM Garden Trio®.   order here for AIM’s Garden Trio

You’ll get the vital nutrients found in three important foods – green barley, carrots and beets. Each is packed with the essential enzymes found in whole-juice products, plus antioxidants and a host of other nutrients to maintain good health. You’ll promote a healthy immune system, have more energy, and wake up every day feeling great! The Power of Powders: increased absorption irrespective of stomach acidity levels; faster absorption as tablets have to be broken down; easier to take for those with swallowing problems; larger servings of nutrients are easier to take.

• Helps maintain whole-body health
• Helps maintain a healthy immune system
• Provides increased energy
• Benefits of juicing without
  the inconvenience

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pH and AIM BarleyLife

Our cells cannot function efficiently if the pH (which measures acidity and alkalinity) is not in a narrow range. Many foods are acidifying, and when we consume too many of them, the acid-alkaline balance is upset. Green barley grass contains the alkalizing minerals potassium, calcium, and magnesium. These minerals neutralize acidic materials and can help maintain a healthy acid-alkaline balance.

Fast Food is Fast Absorption

In 1964, only 1 person in 214 contracted Cancer. Today it is 1 in 3 females and 1 in 2 males. The determining factor between health and disease is pH. It is not uncommon for the average American to test between 4 pH to 5 pH.                                 Oxygen levels in the body are directly related to pH.   Research has proven that disease cannot survive in an alkaline state, however, viruses, bacteria, yeast, mold, fungus, Candida and Cancer cells thrive in a low oxygen, / low pH environment.  There are two factors that are ALWAYS present with cancer no matter what else may be present. Those two factors are Acid pH and Lack of Oxygen.

AIM BarleyLife: has a strong alkalizing effect, which helps keep the ratio between acidity and alkalinity in our body fluids balanced.   Green barley leaves contain a multitude of    enzymes. Enzymes are essential for the thousands of chemical reactions that occur throughout the body, including the absorption of digested nutrients.   order AIM BarleyLife

Chlorophyll has been studied for its potential in stimulating tissue growth and in stimulating red blood cells in connection with oxygen supply. A remarkable similarity has been found between chlorophyll and the red pigment in the blood. According to an article in the Journal of the National Cancer Institute, chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens.

Vitamin A, a fat-soluble vitamin, plays an important role in growth and development,    immune functions, red blood cell production, reproduction, and the development and maintenance of healthy skin, hair, and mucous membranes.  The vitamin A in BarleyLife is beta-carotene, which is the most efficient of the carotenoids for conversion to vitamin A in the body. Vitamin A is also an important antioxidant known to protect cells.

Folic acid helps produce and maintain new cells—it is needed to make DNA and RNA, the building blocks of cells.  Folic acid in BarleyLife helps prevent changes to DNA that may lead to cancer.                                                                                                                                                 References:  AIM BarleyLife data sheet 2011