Hi there, today we are going to be making a super-potent super-delicious
anti-cancer anti-inflammatory juice. I'm Stephanie Leach. I'm a certified
Health Coach and Juice Therapist and if your interested in juicing or a whole food
plant-based diet so you can achieve and maintain a healthy weight or prevent and
reverse a chronic condition, then I invite you to subscribe to this channel and hit
the bell to be notified when I post new videos. Now researchers estimate that our
bodies experience around 800 incidents of DNA damage an hour, that's more than
19,000 incidences of DNA damage a day. And DNA, when it's damaged, can mutate and
that can lead to cancer. Fortunately there's a lot that we can do with our
diet to protect ourselves from cancer, including what may start it, which is the
DNA damage. In a study that examined several fruits and vegetables for DNA
repair, there were several that did a very good
job in very low concentrations, and that included apples, celery, and lemons which
are in today's juice. I also include ginger which is super anti-inflammatory
which also helps with protecting our DNA. So I'll be making enough juice to fill 6
4 ounce juice jars, that's about 24 ounces and it includes eight ounces of
lemons. Now lemons cut DNA damage by 1/3, they're high in vitamin C which is an
antioxidant, and lemon juice aids antioxidant absorption. I also have 8
ounces freshly cut ginger root. We know from other studies that ginger also
helps protect DNA from oxidative damage. It's highly anti-inflammatory and
inflammation as a tumor promoter, so it helps them that way. I have 3/4 of a
pound, about 12 ounces of sliced apple. You can
use green apple, this just happens to be an organic
Honey Crisp apple. Apples are associated with lower cancer rates. Aple peels have
potent antioxidant and anti-proliferative effects on cancer cells, and apples have been shown to
fight cancer at every stage. We also have half a pound celery. Celery contains a
couple of things, it contains apigenin and luteolin which are compounds that
kill cancer cells, and if you want to know more about that you can watch my
video "A surprising cancer fighting vegetable," I'll add a link to it below. So
I have eight ounces plus a little more which I may need to get the volume to
24 ounces that I'm going, for so let's make this juice!
I like using this GreenStar juicer. There's a home version and then this is
the professional version. They both have, it's a twin gear juicer and they both
have magnet technology which helps stabilize the juice so that it will last
in the refrigerator for three days with minimal nutrition loss. Slow juicers in
general are better at maintaining nutrition, but with the addition of
magnets it really helps maintain its
quality. So I like to fill my juice jars to the rim and then cap it. This
reduces the opportunity for any additional oxidation because oxygen is
the enemy. When you cut an apple and you leave it open, eventually it starts to
turn brown. Well that'll happen to your juice if there's a lot of oxygen mixed
into it. It's why centrifuged juices should be drunk immediately. With the slow
juicer there's less of that.
Okay, it's time to give this super anti-cancer anti-inflammatory juice a
taste test. I have a little bit left over here in my in my jar, or my juice pitcher
pitcher. Hmmm, it's spicy. There's definitely a lot of
ginger. The apple gives it a little bit of sweetness to help counteract the
lemon. And the celery helps take the edge off a little bit, but yeah, this one packs
some heat. But it's, it does its job. If you want it diluted, you could always add
a cucumber to this and make it a full, you know, 16-ounce juice with more
cucumber and celery, but if you want something quick this juice will do the
job. So I hope you enjoy it let me know your questions and comments down below,
and I look forward to seeing you in the next video.