Dr. Maya Nicole Baylac on Juicers and Juicing

Juices on the Gerson Therapy are a critical aspect of the regimen providing most of the vitamins, minerals, enzymes, phytochemicals and other nutrients essential to healing along with adequate fluid intake. We are often asked why patients cannot simply eat the foods instead of making them into juices, as there is no fiber content to the juice, and invariably some nutrition is lost in the juicing process.

Part of the answer can be found in the fact that the typical Gerson Therapy patient will ingest thirteen 8 ounce glasses – about 104 ounces of juice daily! This tremendous influx of liquid provides the nutritional equivalent of almost seventeen pounds of food a day. It is then obvious that the consumption of that quantity of food on a daily basis would be impossible.

A secondary reason for the use of juices has to do with absorption and utilization of all of the nutrients found in the foods from which the juices are made. Patients suffering from degenerative diseases almost always have difficulty properly digesting and absorbing food. This can be a result of toxicity, malfunction of the digestive system, a decrease in stomach acid production, or a variety of other causes. This digestive weakness is the same reason that many patients have difficulty digesting and absorbing vitamin and mineral supplements in pill or capsule form.

In the patients Gerson treated, he found it necessary to find ways of dramatically increasing absorption of nutrients in order to effect healing, and produce the remissions and cures of the otherwise terminal cases that he treated. His clinical experimentation showed that fresh juice from raw foods provided the easiest and most effective way of providing high quality nutrition and most importantly, produced the best clinical results.

We continue to evaluate the effects of the juices, consider other juices and juice products and look for ways to both enhance the healing process and minimize hardship in the practice of the therapy. As yet, we have not found any way to reduce substitute or eliminate any of the juices, or the necessity of preparing them fresh at the time of consumption. We are reluctant to make changes without a complete understanding of the underlying processes, and it is difficult to justify risking lives for the sake of experimentation when we have a protocol that has been extremely effective in treating and healing degenerative diseases.

Questions also arise about the functions of the juice in the healing process, the choice of the specific juices, the way in which they are used and the necessity of making the juices fresh. During the course of Gerson’s thirty years of clinical practice, his therapy changed considerably, and a review of the case files for each of the cases he treated reveals considerable variation over the life span of his developing treatment regimen in the quantity, volume, and type of juices prescribed. Over the years, many patients have successfully used nothing more than the single table of juices and medications published in Gerson’s book A Cancer Therapy as a roadmap to healing. While most treatment protocols prescribed by Gerson physicians will follow the revised guidelines in this book, patients under the care of experienced Gerson physicians may see their “juice prescription” changed in response to blood results, healing reaction responses, or other symptoms. Severely damaged or weakened patients often require changes in the medications and juices on an almost daily basis during the first weeks of the treatment.

We do not clearly understand the process of exactly how the juices enhance healing, except for the obvious vitamin, mineral, enzyme, and trace mineral supplementation they provide. The nutrient supplementation alone is probably not enough to explain why there is a different between juices consumed immediately after preparation and those consumed several hours later. Clearly, oxidation causes loss of certain vitamins and enzymes. There has been much discussion of the enzyme activity in the juices when they are fresh, and the importance of these enzymes in numerous biochemical functions. Yet, as any biology student knows, the enzymes are immediately destroyed on contact with stomach acid. What makes the difference in healing response between the fresh juice and the hours-old juice? One possibility is that some of the enzymes present in the fresh juice are absorbed directly in the mucous membranes in the mouth and esophagus, before reaching the stomach. This theory is born out by the observation that patients fed through a naso-gastric or stomach tube do not respond favorably to the Gerson Therapy. Another possibility, from the esoteric medical literature (dealing with human and plant energies) is that there is a form of plant “vital force” present in the juices when freshly made, and that this “vital force” affects the patient, and promotes healing at the energetic, or physic, level rather than at the cellular/biochemical level. We have little evidence to support either assumption but we don’t want to rule out any possibility that gives us greater understanding. In addition to the nutritional supplementation, the juices also serve, by virtue of their high liquid content, to help in flushing the kidneys. However the process occurs, it is important to recognize that the healing that comes as a results of the intake of fresh juices is consistent, and has been validated. That, along with the long-term positive outcomes that we regularly observe, is, in our opinion, enough reason to follow Gerson’s original directives in this regard.

Juicers

Dr. Gerson believed that the method of juice extraction decidedly affects the concentration of those nutrients. This has been demonstrated through the analysis of juices produced by each type of machine, and the clinical results experienced by patients using each type of juicer provide further support for Gerson’s recommendations.

The following types of juice extractors are currently being manufactured:

Triturator/Press Combination

This type of juicer has two separate components, a grinder to grind the vegetable into a fine, moist pulp and a hydraulic press to extract the juice of the vegetable from the pulp by squeezing it under high pressure (as much as 2,000 PSI). Dr. Gerson felt strongly that this type of juicer was the only acceptable choice for cancer patients. He recommended mixing the pulp of different vegetables together thoroughly before pressing to enhance the extraction of certain nutrients. This, of course, is only possible with a juicer that separates the grinding and pressing functions. Research in this area, although limited, indicates that juice produced by the grinder [triturator]/press can be as much as 50 times higher in certain essential nutrients.

Also, the juice itself is much fuller and richer tasting that that produced by other types of juicers, and is free of pulp. Generally, this type of juicer will produce 25-50% more than other juicers from the same amount of raw produce, and even more when extracting from leafy vegetables.

This type of juicer combination tends to be large and heavy, usually of all steel and/or stainless steel construction. It is also generally more expensive than other types of juicers. To our knowledge, there are only three companies, Norwalk, Welles and K&K, who currently manufacture this type of juicer. More than 80% or Gerson patients choose a grinder/press extractor for their therapy.

Masticating Juicers

This type of juicer grinds the vegetables and extracts the juice in one step. These juicers are generally not as heavy duty as the grinder/press models. They produce a fairly good quality of juice, although it comes high in vegetable pulp and separates more readily than the juice produced from two-step machines. A study we’ve seen indicates that juice produced from masticating juicers is richer in nutrients than that from centrifugal juicers (which should not be used), but not as rich as that from grinder/press juicers.

Some reports indicate that masticating juicers can produce a very high heat inside the grinding chamber that may be damaging to the juice. Some patients have successfully combined a masticating juicer and a separate hydraulic press to produce a juice much closer in quality in the grinder/press combination but at a much lower cost. Manufacturers of masticating juicers include Champion and Green Power. Gerson patients can use the Champion as a grinder only in conjunction with the Welles or K&K press.

Centrifugal Juicers

This type of juicer is by far the most common and generally the least expensive juice extractor. Unfortunately for the patient suffering from a degenerative disease, they are also the least desirable. The centrifugal juicer works by pushing the vegetable against a rotating disc whose teeth reduce it to pulp. Centrifugal force then throws the pulp against a basket screen through which the juice is strained, while the pulp remains. There are several problems with this method. First, this juicer does not grind produce, particularly green, as finely as other extractors. Also, centrifugal force is less effective than the pressing action of other juicers in extracting juice. Without the pressing action, many minerals and phytochemicals in the pulp remain in the pulp, so that the juice that is rendered is less rich in healing nutrients as opposed to the grinder/press or masticating juicers. Gerson describes another problem with centrifugal juicers: “When the grinding wheel rotates against a resistance with insufficient access of air, positive electricity is produced and induces negative electricity on the surrounding wall. The exchange of positive and negative [ions] kills the oxidizing enzymes and renders the juice deficient.” He goes on to say that in his many years of clinical experience, patients who used centrifugal juicers did not have success with the therapy. We have some indications that the enzyme deficiency problem may be present only in centrifugal juicers with a vertical wall basket (such as the original Acme Juicerator available in Gerson’s lifetime) and not with the angled wall juicer baskets such as those found in newer centrifugal juicers (Juiceman, Braun, Hamilton-Beach and others). Even if this is the case, however, we must still contend with the overall lack of nutrients and reduced quantity of juice when compared with juice produced by other types of juicers.

Wheatgrass Juicers

Wheatgrass juicers are small, specialized machines designed specifically to extract the chlorophyll-rich juice of wheatgrass. We generally do not use wheatgrass on the Gerson Therapy, as most patients find it to be extremely harsh on the stomach. In addition, the desirable components in wheatgrass are also found in the Gerson green leaf juice.

Citrus Juicers

Citrus juicers are reamer-type juicers used to juice orange and grapefruit juice.

A Note About Juicers

Any juicer is better than no juicer at all. Even a centrifugal juicer will provide more nutrients than could be consumed in the equivalent quantity of produce. For many patients, however, the choice of an appropriate juicer can be a life-or-death matter. We have observed a number of cases in which patients rigorously following the Gerson Therapy with a centrifugal juicer did not see either reduction in tumor masses or healing reactions even after many weeks. When these patients switched to grinder/press juicers, healing reactions occurred rapidly, and several patients saw dramatic improvement in their condition. While these observations were not part of a controlled study, they clearly point to the quality of juicer as a major factor in the patient’s progress.

Also, when considering investment in a juicer, bear in mind the higher-priced grinder/press juicer produces more juice from less produce than other types. In this way, given the quantity of produced used by the Gerson patient, the more expensive juicer will probably pay for itself in less than a year.

Juices

Citrus Juice (Orange and Grapefruit)

Gerson felt that this was the least important juice and added it primarily for the convenience of the patient in that so many people are used to orange juice to start the day. Recent research indicates that there may be some undesirable aspects to orange juice, such as excess mucus formation when large quantities are consumed, although we have not experienced this with Gerson patients. Any patient experiencing adverse reactions or simply dislike for the orange juice may, unless otherwise indicated, replace it with apple juice or one of the other standard Gerson juices. Take no more than 1 citrus juice per day. The juice requires 3-4 oranges or 1-2 grapefruits. Use a reamer-type juicer, either manual or electric. Some models have aluminum screens or reservoirs for the juice. These should be avoided in favor of plastic or stainless steel.

We do not recommend the use of non-reamer type juicers into which a half orange or lemon is inserted whole. The citrus peels contain undesirable fatty and aromatic acids, as well as commonly being coated with beeswax or another protective sealant.

You can use any kind of orange or grapefruit, as long as it is organically grown. Oranges and grapefruit should be kept refrigerated. If you prefer juice to be closer to room temperature, remove three or four oranges from the refrigerator before going to bed.

Carrot/Apple Juice

This juice is one of the two “core” juices (excuse the pun!) used on the Gerson Therapy. It has a pleasant flavor, is easy on the digestive system, and is usually consumed in larger quantities than any other juice (five glasses per day in the normal regimen).

Exactly why Dr. Gerson chose this particular combination is not known. Research has revealed an apparently synergistic relationship between the carrots and apples that provides greater nutrient absorption when the apples and carrots are juiced together than when the juice of either is used alone. It is not known exactly what factors contribute to this. We do know that malic acid present in apples assists in absorption of beta-carotene in the carrots.

There are, of course, many other elements derived from the juices in addition to beta-carotene. This juice is high in calcium, provides protein trace minerals and numerous other minerals, vitamins, and phytochemicals. This juice requires approximately 8-12 oz each of carrots and (preferably tart) apples such as Granny Smith, Mcintosh, Ida Red, Pippin, and Gala.

The carrot/apple juice, like all of the other juices, should be consumed immediately after pressing, but may be kept for 2-3 hours in a glass lined thermos if the patient has returned to work or must go out of the house for any other reason. The preparation of juices in advance should be done only when there is no other alternative or, on consultation with an experienced Gerson physician.

Carrot Juice (Carrot/Apple is better)

Preparation and comments are the same as the carrot/apple except for exclusion of the apples. It will usually take 12 to 16 ounces of carrots to produce one 8 ounce glass of juice.

Green Leaf Juice

This is the other “core” juice of the Gerson protocol. The green leaf juice is extremely rich in iron and other minerals, and very high in chlorophyll. It is a substance similar to human hemoglobin, and is the richest source of oxidizing enzymes in the Gerson protocol. It is extremely live and active, often having a foam “head” at the top of the glass when fresh out of the press. This juice is a little more difficult to tolerate, and patients feeling nauseated will frequently have some difficulty drinking and keeping it down. However, it provides tremendous benefit to the patient, and it is often prescribed in higher quantity in anemic patients in order to raise hemoglobin levels. It also replaces some of the carrot/apple juices in diabetic, hypoglycemic and Candida patients as it is lower in sugar.

The “recipe” for the green leaf juice is a bit more varied than the others. Of the following list, some items will be available, some may not be available in your area, and some are seasonal. Use whatever is available, but let your choices be dictated more by what is actually available than your like or dislike of a particular ingredient. It is noteworthy that the darker, stronger-flavored items such as chard and red cabbage are richer in chlorophyll and other nutrients than the lighter, less flavorful vegetables. Also, please do not use any greens or ingredients other than the ones listed. Do not substitute other items. Obtain as many of the following as possible. The suggested quantities assume about half of the listed items will be available at any given time. Adjust accordingly.

• Escarole 1-2 leaves
• Lettuce 3-4 leaves (use Romain or Cos Lettuce)
• Swiss (Green) Chard 1-3 leaves, depending on size
• Red Chard same as above
• Endive 1-2 leaves
• Red Leaf Lettuce 3-4 leaves
• Green Leaf Lettuce 3-4 leaves
• Red Cabbage 2-3 leaves
• Beet Tops (young inner leaves) 2-3 leaves
• Green Pepper 1/2 medium sized
• Watercress 1-2 sprigs
• One medium apple (see above for types of apples to use)

Greens should be washed, taking care to rinse off sand or soil that is often present at the base of the leaves. Shake of the water or put the greens in a salad spinner to remove excess moisture. Cut off the bottom portion of chard stems or any other fibrous leaves.

Using a two-step (grinder/press) juicer, grind and collect pulp in a bowl. When all produce has been ground, stir thoroughly, but not so much as to introduce unnecessary air into the pulp. Place a “microwave-safe,” non-dyed, chemical-free paper towel on top of the juice cloth, then put about a cup of pulp onto the towel and cloth. Fold tightly and press. If you’re using an electric press, raise the juice part slowly to avoid having pulp squirt out of the cloth. Using multiple juicing cloths, you can prepare the second cloth while the first one is pressing. Also, some people will fold over the squashed cloth/pulp package and press it again to get a little more juice out of the pulp. After pressing, the remaining pulp, conveniently packaged in the paper towel, the paper towel can be discarded. The green juice is much more active than the carrot or carrot/apple juices and should be consumed immediately. Dr. Gerson did not recommend storage of the green juice for any length of time before consumption.

GET THE GREEN JUICE RECIPE HERE

Storage of Juices

Preparing juices in advance is never a desirable choice, but may be necessary for patients who must work or who wish to get out of the house for several hours. In these cases, a glass-lined or stainless steel vacuum bottle (Thermos) may be used, but should be completely filled to avoid excess exposure of the juice to air. Another useful method is to fill an 8 oz “jelly”/Ball canning jar to the rim, slide the lid over the top and then screw the cap on tightly. This will prohibit air from getting in and oxidizing the juice. Maintain a chilled or refrigerated environment. Store only carrot/apple juice. Do not store the green juice.

While we do not have any definitive research in this area, Dr. Gerson’s experience strongly supported the value of making each juice fresh and consuming it immediately. Both Gerson’s own experience and our twenty years of observation indicates that patients who make and consume juices throughout the day have a higher success rate than those who regularly prepare juices several hours in advance.