Juicing for Health

Overview

Why is fresh juice better than bottled juice? Why are the vitamins and minerals in fresh juice more effective than supplements? How much juice should you drink, and when should you drink it? All these questions and more are answered by best-selling author Julie Stafford in Juicing for Health.

In this book, Julie Stafford, a leading voice in the health and nutrition revolution, shows you the easiest and best-tasting way to get the vitamins and ...

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Overview

Why is fresh juice better than bottled juice? Why are the vitamins and minerals in fresh juice more effective than supplements? How much juice should you drink, and when should you drink it? All these questions and more are answered by best-selling author Julie Stafford in Juicing for Health.

In this book, Julie Stafford, a leading voice in the health and nutrition revolution, shows you the easiest and best-tasting way to get the vitamins and minerals you need to stay healthy.

  • Juices are packed with nutrients and enzymes that help build a strong immune system and fight disease
  • Juices are fiber-free, so their nutrients are rapidly absorbed
  • Juices provide the extra boost that even a well-balanced diet needs
  • Juices are useful in weight-loss programs—they are filling yet low in calories, high in water and speed up the body's metabolism
  • Juices are delicious—and can be prepared in an instant!
Julie Stafford's Juicing for Health is a positive approach to achieving better health. Packed with information about diet and nutrition, it also includes more than 200 recipes for fruit and vegetable juices, soups, smoothies and sorbets—each recipe designed for maximum taste impact.
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Product Details

  • ISBN-13: 9780804830409
  • Publisher: Tuttle Publishing
  • Publication date: 10/28/1994
  • Edition description: Original
  • Edition number: 1
  • Pages: 184
  • Sales rank: 833,149
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.60 (d)

Meet the Author

Julie Stafford is the highly acclaimed author of the bestselling Taste of Life cookbooks, which have sold more than 1.5 million copies worldwide. When her husband, Bruce, was diagnosed as having cancer, Julie became vitally interested in the relationship between diet and disease. She modified her favorite recipes and invented new ones that were low in fat and cholesterol, had no added sugar or salt, were high in fiber, and tasted delicious. Publication of her first Taste of Life cookbook followed Bruce's remarkable remission.

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