RAW JUICES, MEDICINAL JUICES – SCIENTIFIC RESEARCH
While living on 57th Street in New York for a short time during 1950, I used to go for a drink of freshly squeezed orange juice at a certain ‘health bar’. Whenever I went there I was amazed to see people drinking cabbage juice from enormous glasses. I had, of course, known the benefits of raw cabbage juice for certain disorders for along time, but I also knew that it was a rather unpalatable drink.
Later I came across an article in the Toronto Magazine Digest,
which extolled the virtues of cabbage juice in the treatment of gastric ulcers. Here, then, was confirmation of a treatment we in Switzerland had known for quite a while, based on our own experience with cabbage juice. Dr Garnett, the author of the report, referred to experiments with ‘vitamin U’ (U standing for Ulcer) which, according to him, is responsible for the curative effect of this juice. What he may not have known, however, is that raw potato juice is even more effective, and it is quite likely that he would have found ‘vitamin U’ in it as well. Another researcher, however, may advance Ragnar Berg’s explanation proposed many years ago. According to him, the alkaline properties of raw juice neutralise the free acids in the system and so rehabilitate the mineral metabolism, making possible the successful treatment of gastric ulcers.
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