Vitamins and Minerals in Raw Juice for Reversing Type 2 Diabetes

The following is a list of the key vitamins and minerals that can be found in raw vegetables, raw fruits, and their corresponding raw juices to help reverse Type 2 diabetes as well as provide other health benefits for the cells, blood, bones, skin, nerves, heart, brain, liver, kidneys, pancreas, and other organs.

Instead of taking vitamin/mineral supplements (which may be synthetic and not provide the same level of health benefits), consider modifying your diet to drink more raw juices and eat the following raw foods that contain these vitamins and minerals.

Vitamins and Their Food Sources

The word vitamin is derived from the combination of words: vital amine.

Vitamins are organic (carbon containing) molecules that mainly function as catalysts for reactions within the body.

A catalyst is a substance that allows a chemical reaction to occur using less energy and less time than it would take under normal conditions.

If these catalysts are missing, as in a vitamin deficiency, normal body functions can break down and make a person susceptible to disease.

Since your body has no way to create vitamin molecules itself, the vitamin molecules must come in through the food that you eat and the beverages/juices that you drink -- not by taking a bunch of "vitamin" pills!

Here is a description of the major vitamins and their food sources. 

Vitamin A is key for good vision, a healthy immune system, and cell growth. Vitamin A keeps skin and mucous membrane cells healthy and moist and resistant to cell damage. The moistness inhibits bacteria and viruses from "putting down stakes" and starting infectious diseases.

Vitamin A fights cancer by inhibiting the production of DNA in cancerous cells. It slows down tumor growth in established cancers and may keep leukemia cells from dividing.

One of vitamin A's main roles is in the production of retinal. Retinal is used within the rods and cones in your eyes to sense light. There is no way for your body to produce retinal without vitamin A, and without retinal you cannot see.

Vitamin A (i.e. alpha and beta carotene) can be found in kale, parsley, carrots, spinach, chard, beet greens, watercress, broccoli, and Romaine lettuce.

Vitamin B1 (thiamine) is an important coenzyme that helps the body convert food into energy. It also assists in manufacturing fat and metabolizing protein.

Thiamin is necessary to maintain normal function in the nervous system.

Thiamine plays a part in the chain of reactions that provides energy for the body. It is thought to be beneficial for people suffering from Alzheimer's disease and older adults with mental impairment. It may also improve the mental function of epilepsy sufferers who take the drug phenytoin. 

Vitamin B1 is found in fruits and vegetables thatinclude garlic, sunflower seeds, and buckwheat sprouts.

Vitamin B2 (riboflavin)  works together with the family of B-complex vitamins to provide the body with energy by metabolizing carbohydrates, fats, and proteins. It also helps in the regeneration of glutathione, an enzyme that rids the body of free radicals.

Riboflavin may be able to decrease the number of migraine headaches a person has. It might also help to prevent cataracts. Riboflavin has helped to increase iron levels for those suffering from iron-deficiency anemia.

Vitamin B2 is found in broccoli, kale, parsley, beet greens, and prunes.

Vitamin B3 (niacin) works with other B-complex vitamins to metabolize food and provide energy for the body. Niacin was initially discovered by researchers who were looking for a link between diet and the disease pellagra
.
The researchers determined that pellagra was common among people with a corn-based diet, and they were able to treat the disease with nicotinic acid, a form of niacin.

Niacin is very effective at correcting high cholesterol and preventing or reversing heart disease. It can be used to treat insulin-dependent diabetes. It might also be effective in treating arthritis and migraine headaches. However, taking niacin supplements in high doses can be dangerous to your health.

Vitamin B3 is found in brewer's yeast, mushrooms, wheat bran, and peanuts.

Vitamin B5 (pantothenic acid), like other B vitamins, helps the body extract energy from carbohydrates, fats, and proteins. It also helps to metabolize fats and produce red blood cells and hormones from the adrenal gland. Pantothenic acid is necessary to maintain good health.

Vitamin B5 might be useful in treating rheumatoid arthritis. It could also be used to lower blood cholesterol and triglyceride levels. Pantothenic acid is commonly found in "anti-stress" formulas because it works with the adrenal glad to produce stress hormones.

Vitamin B5 is abundant in broccoli, kale, and cauliflower.

Vitamin B6 is effective against more than 100 health conditions. It's used against maladies as serious as heart disease and everyday aggravations such as premenstrual syndrome and sensitivity to MSG. It can even help prevent the formation of kidney stones.

Vitamin B6 is abundant in spinach, turnips greens, bell peppers, prunes, and kale.

Vitamin B7 (biotin) acts as a coenzyme in the metabolism of fats and carbohydrates, the breakdown of proteins to urea, and the conversion of amino acids from protein into blood sugar for energy. In addition to its metabolic properties, biotin also has some health benefits. When normal intake of biotin is supplemented, it strengthens fingernails, relieves a scalp condition in newborns, and is very effective at controlling blood sugar levels in diabetics.

Vitamin B7 is found in swiss chard, carrots, nuts, halibut, vegetables, berries and other fruits.

Vitamin B9 (or folate) is required for the formation of normal red blood cells and essential for the metabolism of some amino acids. It helps produce new cells and prevent changes in DNA that can cause cancer. Consuming this mineral is necessary to prevent anemia during pregnancy.

Production and rapid division of new cells are assisted by folate. It helps to make both DNA and RNA. It can reduce chances of getting some forms of anemia and may help to prevent cancer.

Its most important use is for women who are trying to get pregnant because it has been shown to significantly reduce certain birth defects, called neural tube defects. All women attempting to get pregnant should begin taking a folate supplement a few months before trying to conceive, and should continue taking folic acid throughout their pregnancy and while nursing.

Folate is found in a variety of foods, most often, in leafy green vegetables, dried beans, and peas. When folate is used as an additive in foods, generally in bread, grains or breakfast cereal, or when it is taken as a supplement, it is called folic acid. It is an important vitamin, especially when taken by women who are pregnant, planning to get pregnant, or nursing.

Vitamin B12 keeps your nerves and red blood cells healthy. It is responsible for the smooth functioning of several critical body processes. Vitamin B12 helps maintain a healthy digestive system.

Vitamin B12 also protects against heart disease by curbing and improving unhealthy cholesterol levels, protecting against stroke, and high blood pressure. It is essential for healthy skin, hair, and nails. It helps in cell reproduction and constant renewal of the skin. In addition, Vitamin B12 helps protect against cancers including breast, colon, lung, and prostrate cancer.

Vitamin B12 is found in liver, meat, eggs, milk, cheese, soy, tempeh, and some varieties of fish.

Vitamin C  strengthens our immune system, helps detoxify our bodies, promotes healing of all of our cells, and allows us to better deal with stress. It also supports the good bacteria in our gut, destroys detrimental bacteria and viruses, neutralizes harmful free radicals, removes heavy metals, protects us from pollution, and much more.

One use of Vitamin C is in the formation of collagen. Collagen is produced by special ribosomes in certain cells, and then exported from the cells to form collagen networks.

During the process of collagen formation, the body must manufacture hydroxylproline from the amino acid proline. Vitamin C is essential to this reaction. Without vitamin C, collagen cannot be produced -- the first signs of this are very weak (and easily broken) blood vessels, loose teeth (which are held in their sockets by collagen), and bruises that are slow to heal (as seen with many diabetics).

Vitamin C's antioxidant properties protect cells and their DNA from damage and mutation. It supports the body's immune system, the first line of defense against cancer, and prevents certain cancer-causing compounds from forming in the body. Vitamin C reduces the risk of getting almost all types of cancer. It appears that this nutrient doesn't directly attack cancer that has already occurred, but it helps keep the immune system nourished, enabling it to battle the cancer.

As an antioxidant, vitamin C helps to prevent cataracts -- the clouding of the lens of the eye that can lead to blindness in older adults. The lens needs a lot of vitamin C to counteract all the free radicals that form as a result of sunlight on the eye. Vitamin C is concentrated in the lens. When there's plenty of this vitamin floating through your system, it's easy for the body to pull it out of your blood and put it into the lens, protecting it from damage.

As with the other antioxidants, vitamin C helps to prevent heart disease by preventing free radicals from damaging artery walls, which could lead to plaque formation. This nutrient also keeps cholesterol in the bloodstream from oxidizing, another early step in the progression towards heart disease and stroke. 

People with diabetes can benefit from eating more vegetables and fruits to obtain some extra vitamin C. This nutrient can help regulate blood sugar levels. Since insulin helps vitamin C, as well as glucose, get into cells, people with diabetes may not have enough vitamin C inside many of their cells. Just like glucose, vitamin C can't do its work if it's not inside of a cell. Eat lots of vegetables and fruits that contain vitamin C can force it into body cells, where it can protect against the many complications of diabetes.

Vitamin C can be found in all vegetables and fruits, especially berries and citrus fruits. Vitamin C is abundant in oranges, limes, guava, red peppers, kiwi, grapefruit, and strawberries; and, can also be found in Brussels sprouts, kale, spinach, tomatoes, and cantaloupe.

Vitamin D is a steroid vitamin, a group of fat-soluble prohormones, which encourages the absorption and metabolism of calcium and phosphorous. People who are exposed to normal quantities of sunlight do not need vitamin D supplements because sunlight promotes sufficient vitamin D synthesis in the skin.

Five forms of vitamin D have been discovered, vitamin D1, D2, D3, D4, D5. The two forms that seem to matter to humans the most are vitamins D2 (ergocalciferol) and D3 (cholecalciferol).

High blood levels of vitamin D were found to protect even healthy people at a genetic level. Researchers from Boston University School of Medicine found that higher vitamin D levels in healthy individuals have a significant impact on the genes that are involved in several biologic pathways associated with illnesses, including cancer, autoimmune disease, cardiovascular disease and infectious diseases.

Vitamin D3 is made in the skin when 7-dehydrocholesterol reacts with ultraviolet light at 270-300 nm wavelengths - peak vitamin D3 production occurs between 295-297 nm. It is only when the UV index is greater than 3 that these UVB wavelengths are present.

A human requires ten to fifteen minutes of sun exposure at least twice a week on the face, arms, hands, or back without sunscreen with a greater than 3 UV index for adequate amounts of vitamin D3. Longer exposure results in the extra vitamin supply being degraded as fast as it is generated.

Vitamin D provides many health benefits including: bone health; brain health;  immune system regulator; weight management; a lower risk of developing cancer; and a defense against developing multiple sclerosis and rheumatoid arthritis. An additional study published in September 2012 suggested that low levels of vitamin D may increase the risk of heart attack and early death.

Vitamin D sources include sunlight; wild salmon, tuna, organic eggs, mushrooms, beef liver, and ricotta cheese.

Vitamin E provides protection against toxins such as air pollution, premenstrual syndrome, eye disorders such as cataracts, neurological diseases such as Alzheimer’s disease, and diabetes.

Vitamin E's antioxidant properties strengthen the immune system and remove free radicals. It also reduces cholesterol and the risk of developing cancer. Vitamin E thins the blood, reducing the risk of coronary artery disorder or heart disease. Vitamin E also helps alleviate fatigue and strengthen capillary walls while nourishing the cells.

Vitamin E is abundant in mustard greens, spinach, swiss chard, broccoli, wheat germ, walnuts, olive oil, and tropical fruits; and, can be found in tomatoes, carrots, watercress, and asparagus.

Vitamin F was assigned to essential fatty acids, which are composed of two fatty acids - linoleic acid (LA) and alpha-linoleic acid (LNA) - with linoleic acid being the most complete fatty acid.

There are two basic categories of EFA's (essential fatty acids) - omega-3 and omega-6 which include linoleic acid and gamma-linoleic acid. The body is not capable of manufacturing essential fatty acids, while the fatty acid arachidonic acid can be synthesized in the body from linoleic acid.

Fatty acids are needed for normal growth and behavior and help with healthy cell membranes, a well balanced hormone level and properly working immune system.

They are essential for the synthesis of tissue lipids, play an important role in the regulation of cholesterol levels, and are precursors of prostaglandins, hormone like compounds producing various metabolic effects in tissues.

To the skin, it brings suppleness and a youthful appearance and hair becomes more shiny and healthy when in good supply. It also seems important in the manufacture of sex and adrenal hormones. Fatty acids also stimulate the growth of the beneficial intestinal bacteria. Edema has also been reported with fatty acids in short supply.

Arthritis is said to benefit from these fatty acids and they also aid in the transmission of nerve impulses and a shortage may lead to learning disabilities and a problem with recalling information.

Food sources for fatty acids include evening primrose oil, grape seed oil, flaxseed oil, krill oil, and oils of grains, nuts and seeds, such as soybean, walnuts, sesame, and sunflower. Fatty acids are also present in avocados, as well as meat and fish like salmon, trout, mackerel and tuna.

Omega-3 EFA is found in wild salmon, other fatty fish, and walnut oil. Omega-6 EFA is found in raw nuts, seeds, legumes, grape seed oil and flaxseed oil.

   

Minerals and Their Food Sources

Minerals play an important part in many body functions, including normal growth, protein synthesis and hormone secretion. Minerals come from the foods you eat and are divided into two groups:  macrominerals and microminerals. 

Macrominerals found in food include calcium, chloride, magnesium, phosphorus, potassium and sulfur. These minerals are needed in large amounts. Microminerals found in food include copper, fluoride, manganese, selenium and zinc. These minerals are needed in small amounts.

Minerals are required by plants as part of their food, to form their structure. The major mineral nutrients, which come from the soil, are dissolved in water and absorbed through a plant's roots. Unfortunately, there are not always enough of these nutrients in the soil for a plant to grow healthy. This is why many farmers and gardeners use fertilizers to add the nutrients to the soil. 

Note: The basic difference between minerals found in foods and those found in industrial mineral salts is chemical. Unfortunately, most minerals in supplements are normally industrially processed inorganic rocks (mineral salts) hence they are void of the factors found in a food matrix. Only 100% food minerals have minerals attached in a food matrix.

Here is a description of the major minerals and their food sources.

Calcium is important for strong bones and teeth. Too little calcium can lead to the bone conditions rickets and osteoporosis. Calcium also has a role in blood clotting and the regulation of muscle contractions including the heartbeat. There is some evidence calcium has a role in managing blood pressure and preventing breast and colon cancer.

Calcium is found in carrots, celery, broccoli, garlic, spinach, beet greens, lettuce, string beans, and watercress.

Chromium enhances the action of insulin and plays a very important role in glucose balance. Chromium is directly involved in the metabolism of carbohydrates, fat and protein. Chromium acts as an essential nutrient that works to break down glucose and fat, while helping to balance insulin levels. The most concentrated amounts of chromium are found in the bone, kidney, spleen and liver.

Chromium assists in boosting metabolism and increasing energy through the breakdown of certain fats and proteins. In addition to a healthy balance of insulin and stable glucose levels, sufficient amounts of chromium are necessary to support an energetic lifestyle.

Additionally, chromium has been shown to help promote efficient brain function by aiding in cholesterol synthesis. Some studies have even shown that chromium can help individuals prevent coronary artery disease.

Some of the most chromium-rich products include: oysters, green peppers, apples, spinach, bananas, eggs, liver and beef. Chromium can also be found in brewer’s yeast, potatoes, cheese, spices and fresh fruits and vegetables.

Copper helps iron to form red blood cells. Copper also helps with healthy functioning of your bones, blood vessels, bones, immune system and nerves. Copper promotes the development of connective tissues that allow for efficient bones, cartilage and blood vessels through all bodily systems. In order to be most effective, copper must work closely with iron and a deficiency in one mineral source can greatly affect the other. Copper is primarily stored in the muscles, liver and brain.

The duo of copper and iron creates a team that is able to aide in the creation of red blood cells the body needs. Beyond blood vessels, bones and nerves, copper can also help boost the immune system. When it comes to healing, the body requires collagen as well as elastin to heal wounds and a copper and iron combination can help raise each of these levels.

Additional copper contributions to a functioning body include hair pigmentation and the promotion of antioxidant qualities that promote overall health. Cooper can help fight free radicals that may possibly cause damage to DNA and healthy, vital cells.

Copper used for dietary benefits is normally consumed through daily diets. A balanced diet that contains food such as oysters, whole grain bread, liver, shellfish, green leafy vegetables, chocolate and nuts is usually a sufficient source of copper consumption.

Iron provides health benefits that include its job of carrying life-giving oxygen to human blood cells. About two-thirds of the bodily iron is found in hemoglobin. Other health benefits of iron are the reduction of iron deficiency anemia, anemia of chronic disease, cough, anemia in pregnancy, predialysis anemia and many other varieties.

The health benefits of iron relate to the proper growth of human body and maintenance of robust health. It is an essential protein component for metabolism, and the human body needs iron to produce red blood cells. The human body is capable of preserving 15 % of iron for future use, especially in the case of inadequate diet intake. 

Please Note: However, as we get older, excess iron in the blood that migrates to our organs can lead to insulin resistance, diabetes, cancer and heart disease.

Iron is found in pineapple, blackberries, strawberries, parsley, cruciferous vegetables, beets with greens, parsley, and chard.

Magnesium is required for over 300 biochemical reactions in your body. It helps keep muscles and nerves functioning normally and also helps to regulate your heart beat, supports the immune system and keeps your bones strong.

Manganese is a benefit to healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones. It also acts as a co-enzyme to assist metabolic activity in the human body. Apart from these, there are other health benefits of manganese including the formation of connective tissues, absorption of calcium, proper functioning of the thyroid gland and sex hormones, regulation of blood sugar level, and metabolism of fats and carbohydrates.

Manganese is found in cruciferous vegetables, carrots, celery, garlic, parsley, beet greens, and spinach.

Phosphorus plays a key role in the formation of bones and teeth. It also assists your body to utilize carbohydrates and fats as well as protein synthesis. This mineral is integral in energy storage and helps maintain and repair cells and tissues.

Potassium provides relief from stroke, blood pressure, heart and kidney disorders, anxiety and stress, as well as enhanced muscle strength, metabolism, water balance, electrolytic functions, and nervous system.

Potassium, the third most abundant mineral in human body, is a powerful element in improving health. It contains the components for maintaining a high level of well-being and an improved lifestyle.

Apart from acting as an electrolyte, this mineral is required for keeping the heart, brain, kidney, muscle tissue and other important organ systems of the human body in good condition. Potassium chloride is the main variety of this mineral, and it works in association with sodium to perform a number of critical body tasks.

Potassium is found in cruciferous vegetables, celery, radishes, garlic, asparagus, bananas, and chard. 

Selenium is an important part of protein and enzyme formation. It also helps to regulate your thyroid and maintain a healthy immune system.  Selenium also assists a variety of other body processes by working as an antioxidant and fighting free radicals that could potential cause damage to cells.

Selenium is a key fighter for the body against infections. It helps stimulate antibodies that are necessary to fight invasive bacteria and viruses. Overall, selenium works to increase the body’s energy alongside its work as a powerful antioxidant.

Some of the benefits associated with selenium’s work as an antioxidant include anti-aging type results associated with the removal of potentially harmful elements such as mercury, cadmium and lead from the body.

For women, selenium can play a key role in relieving symptoms of menopause. Maintaining balanced selenium levels in males can promote healthy sperm counts. For both men and women, selenium works to increase pancreatic function and promote tissue elasticity.

Plant-based products tend to have higher selenium content, especially those plants that were grown in selenium-rich soil. Similarly, animal-based food products that come from animals raised on selenium-rich soil will contain sufficient amounts of mineral benefits.

Great sources of food products that contain selenium include crabmeat, brown rice, pork, Brazil nuts, beef, whole wheat bread, milk, black walnuts and prawns.

Sodium is an extremely important electrolyte and an essential ion present in the extracellular fluid (ECF). One of the health benefits of sodium is the pivotal role it plays in enzyme operations and muscle contraction. It is very important for osmoregulation and fluid maintenance within the human body. Some other health benefits of sodium include improved heart performance, nervous system and glucose absorption.

Sodium is the primary ion and electrolyte within the body, and it is needed for blood regulation. Serious impairment of bodily function is caused due to the absence of sodium. It is a versatile element and occurs in more than eighty different forms. As an electrolyte, it regulates the bodily fluids and transmits electrical impulses in the body. Unlike other vitamins and minerals, heat has no effect on sodium. Therefore, it can be used in different ways and preparations without losing its effects. Also, it is an important constituent of nerves and helps regulate muscle contractions.

Although sodium is an essential nutrient in any balanced diet, it can also cause stomach cancer and hypertension. People suffering from kidney problems or edema should restrict their intake of sodium to protect against those health risks.

Sodium is found in celery, spinach, beets with greens, cabbage, garlic, sunflower seeds, turnips, and watercress.

Zinc supports proper functioning of the immune and digestive systems, control of diabetes, reduction of stress levels, energy metabolism, and an increased rate of healing for acne and wounds. Also, zinc is helpful in terms of pregnancy, hair care, eczema, weight loss, night blindness, colds, eye care, testosterone production, appetite loss and many other minor conditions.

Zinc, being an important mineral, plays a vital role in protein synthesis and helps regulate the cell production in the immune system of the human body. Zinc is mostly found in the strongest muscles of the body and is found in especially high concentrations in the white and red blood cells, eye retina, skin, liver, kidneys, bones and pancreas. The semen and prostate gland in men also contain significant amounts of zinc.

In the human body, there are more than 300 different enzymes that require zinc to function normally. Researchers believe that 3,000 proteins out of the approximately 100,000 in the body consist predominantly of zinc.

Zinc is found in turnips, parsley, carrots, cucumbers, spinach, garlic, ginger root, and lettuce.

                        

Health Benefits and Nutrient Content of Fruits

Fruits such as lemons, limes, and grapefruit are very beneficial to diabetics because they alkalize the body and reduce the acidity from the excess sugar, and they contain a lot less sugar than other fruits. These tart fruits contain Vitamin C, bioflavonoids, water, and other phytonutrients that help to maintain the body’s defenses, and provide cholesterol-lowering and anti-cancer benefits. 

For example, lemons contain high levels of Vitamin C and limonoid/limonene phytonutrients that help to lower cholesterol levels and provide anti-cancer benefits. Lemon is also very effective for strengthening the gums and teeth, and preventing and curing acute inflammations of the gum margins, pyorrhea, and other oral diseases. 

Since these phytonutrients are found in the whole lemon, pith and peel included, it is best to make use of the whole lemon. Though the lemon juice is sour in taste, its reaction in the body is alkaline and as such it is valuable in the treatment of gout, rheumatism, sciatica, lumbago, and the pain in hip joints, which result from too much acid in the body. A sufficient intake of lemon juice prevents the deposit of uric acid in the tissues and thus reduces the possibility of an attack of gout.

Grapefruit contains the flavonoid narigenin, which is believed to reduce the risk of some cancers. Grapefruit can improve blood circulation and lower blood cholesterol levels. Research has shown that grapefruit seed extract (rich in citrus bioflavonoids) is effective against some intestinal pathogens such as Candida albicans and other candida species (fungi), some E. coli (bacteria) species and Staphylococcus aureus (bacteria).

Grapefruit is effective as part of the natural treatment of constipation, flatulence and abdominal discomfort, as well as for bladder infections, thrush and vaginal candida infection. However, grapefruit juice increases the availability of some drugs in the body, causing potentially dangerous side effects.

These included heart rhythm disturbances, impaired kidney function, blood pressure changes and anemia. So, if you are taking any drugs, always consult with your doctor before eating grapefruit.
 

Fruits such as açai berries, blackberries, blueberries, pomegranates, apples, grapes, cherries, plums and other berries contain Vitamin C, bioflavonoids, carotenoids and other phytonutrients that strengthen the immune system, prevent inflammation and provide protection from some cancers and cardiovascular disease. 

For example, raspberries, strawberries, cranberries, walnuts, pecans, pomegranates, and other plant foods contain ellagic acid. Ellagic acid may inhibit the growth of tumors caused by certain carcinogens by triggering apoptosis (cell death) in cancer cells, preventing the binding of carcinogens to DNA, and strengthening connective tissue, which may keep cancer cells from spreading.
 

Some fruits such as grapefruit, apples, and oranges contain calcium d-glucarate, a botanical extract that appears to protect against cancer and other diseases via a different mechanism than antioxidants such as Vitamin C and the carotenoids. These vitamin antioxidants work by neutralizing toxic free radical damage in the body. However, calcium d-glucarate works by using a detoxification process to combine toxins or carcinogens with water-soluble substances and removing them from the body.  Early animal studies indicate that calcium d-glucarate may inhibit the production of the bad estrogen associated with prostate and breast cancers.

Avocado is an excellent fruit for diabetics because it contains monounsaturated fat, magnesium, potassium, folate, antioxidants such as Vitamin E, and fiber, which helps to remove cholesterol from the blood and improve bowel regularity and the health of the colon.

Fruits such as apples, berries, cherries, grapefruit, and pears contain fiber to help slow down the absorption of the sugar.

In addition to the high levels of fiber, these fruits contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications. 

Specifically, fruits contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health. Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea. Flavonoids can be found in blueberries, cranberries and currants. Carotenoids can be found in orange and yellow foods such as cantaloupe and mangos.

Some of these specific phytonutrients include the following:

• Lycopene carotenoid (in red foods such as tomatoes and watermelon)
• Anthocyanins (in blue and purple foods such as blueberries, grapes, plums, and cherries)
• Allicin (in white foods such as bananas and white fleshed, peaches and nectarines)
• Alpha/beta carotene (in orange foods such as apricots and mangoes)
• Beta-cryptoxanthin carotenoid (in orange-yellow foods such as oranges and tangerines)
• Hesperetin flavonoid (in citrus fruits such as grapefruit, lemons and oranges)
• Lutein carotenoid (in yellow-green foods such as avocados)
• Quercetin flavonoid (in blueberries, elderberries and raisins)
• The polyphenols ellagic acid and tannins in pomegranates, cranberries and blueberries.

Fruits also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Fruits contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Fruits such as apricots and apples contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include tartaric in apricots and apples; salicylic in spearmint; and tannic in nettles, tea and berries.

Health Benefits and Nutrient Content of Vegetables

Green, leafy vegetables such as spinach, asparagus, broccoli, Brussels sprouts, cabbage, string beans, and celery contain fiber which slows down their absorption helping to delay the emptying of the stomach and thereby smoothing out the absorption of sugars into the blood.

In addition to the high levels of fiber, these vegetables contain water, antioxidants, protein, enzymes, vitamins, minerals and specific saccharides that help nourish, protect and cleanse the body; and, support cell-to-cell communications. 

Specifically, vegetables contain pigment-related phytonutrients called polyphenols, flavonoids and carotenoids that promote cardiovascular health. 

Polyphenols are in the deeper-colored plant foods such as blueberries, strawberries, grapes, and green tea. 

Flavonoids can be found in teas and olives. Carotenoids can be found in orange and yellow foods such as cantaloupe, carrots and sweet potatoes.

Some of these specific phytonutrients include the following:

• Neoxanthin carotenoid and chlorophyll (in green, leafy vegetables such as spinach, arugula, Swiss chard, collards and kale)
• Lycopene carotenoid (in red foods such as tomatoes)
• Anthocyanins (in purple foods such as beets)
• Allicin (in white foods such as garlic, mushrooms, onions)
• Capsanthin carotenoid (in red foods such as paprika, red bell peppers, and red chili peppers)
• Alpha/beta carotene (in orange foods such as pumpkin)
• Indole glucosinolate (in cruciferous vegetables such as cabbage, broccoli and Brussel sprouts)
• Lutein carotenoid (in yellow-green foods such as kale, spinach, parsley, peas, carrots and squash)
• Quercetin flavonoid (in onions)
• The polyphenols ellagic acid and tannins in green tea.

It is well known that the chlorophyll in wheat grass and vegetables detoxifies carcinogens found in cooked muscle meats or barbecued foods. Chlorophyll has also been recognized for its anti-inflammatory, anti-mutagenic, and antioxidant properties. Chlorophyll has been cited as strengthening the immune response; therapeutic for inflammation of the ear and the mucous membrane of the nose and sinuses; supportive of normal kidney function; accelerating wound and ulcer healing; and reducing fecal, urinary and body odor in geriatric patients. This makes chlorophyll very beneficial to diabetics.

Vegetables also contain Vitamin C, potassium, magnesium, folic acid, and enzymes that are beneficial to diabetics. These nutrients help to prevent inflammation and fight diseases such as cancer and heart disease by preventing/killing cancer cells, breaking down homocysteine to prevent plaque buildup, and relaxing the artery walls to prevent high blood pressure. Vegetables contain soluble fiber, which has a lowering effect on blood glucose and cholesterol levels.

Vegetables such as broccoli, Brussel sprouts, cauliflower, cabbage, and kale of the cruciferous (cabbage) family contain Indole-3-carbinol (I3C) and Diindolylmethane (DIM), phytonutrients that have been found to provide protection from certain cancers. 

Indole-3-carbinol is a member of the class of sulfur-containing chemicals called glucosinolates that is formed from parent compounds whenever cruciferous vegetables are crushed or cooked. Indole-3-carbinol and other glucosinolates (e.g. sulforaphane) are antioxidants and potent stimulators of natural detoxifying enzymes in the body. Indole-3-carbinol and other glucosinolates are believed to be responsible for the lowered risk of cancer by increasing the conversion of the bad estrogen (estradiol) to a weaker estrogen (estrone), protecting against breast and prostate cancers.

Diindolylmethane (DIM) improves the breakdown and synthesis of substances in the body by improving the balance of testosterone and estrogen (estradiol). One of the many glucosinolates, sulforaphane, found in broccoli, protects the body against colon cancer. Interestingly, the bioavailability of indoles is increased by light cooking (e.g. steaming).

Vegetables such as garlic, onion, leek, asparagus, shallots, chive and scallions are members of the allium family that contain thiosulfonates, which are known to promote a more favorable HDL-LDL ratio, less inflammation, lower blood pressure and increase immunity. But they have also been found to provide protection from certain cancers. Like their cruciferous cousins, when thiosulfonates are cut or smashed, the sulfur compounds release biotransformation products, including allicin, ajoene, allylic sulfides, vinyl dithin and D-allyl mercaptocysteine.

Some of these are considered anti-atherosclerotic, antioxidant, or anti-cancer agents, while others are antibacterial, antiviral, antifungal, and an inhibitor of platelet aggregation. As a result, all of these foods are very beneficial to diabetics.

Vegetables such as spinach and rhubarb contain organic acids that act primarily as antioxidants, cancer preventives, liver protectors and inflammatory mediators. The acids include oxalic in spinach, rhubarb, tea and coffee; cinnamic in aloe and cinnamon; caffeic in burdock and hawthorn; ferulic in oats and rice; gallic in tea, coumaric in turmeric; salicylic in spearmint; and tannic in nettles, tea and berries.

Best Fruits for Diabetics

A small piece of fruit or 0.5 cup of cut or frozen fruit contain about 10-15 grams of carb. Only 2 tablespoons of dried fruit (raisins or cranberries for instance) contain 15 grams of carb. It is recommended to eat the fruit fresh and not in chewy fruit rolls which eliminated the water and leave only the sugary substance. 

Frozen fruit or fruit that are canned in fruit juice are allowed, not those in heavy syrup. Use no-sugar-added apple sauce and sugar free jams. Avoid fruit “drinks” because they are high in corn syrup. The best fruit are those that are low on the Glycemic Index.

3 ounces of these fruits contain 10g of carbs:

• Apple
• Blackcurrants
• Blueberries
• Grapefruit
• Orange
• Lemon
• Lime
• Pears
• Strawberries
• Guava
• Papaya
• Kiwi
• Figs
• Watermelon – even though it has some carbs, watermelon is full with water as well which offsets the higher Glycemic index.

Apples: Apples are low on the glycemic index with a rating of 38. They are high in fiber and contain vitamin C and many antioxidants, which are good for heart health.

Apricots: Dried apricots have a glycemic index of 31 and are a good source of vitamins A and C.

Berries and Cherries: Cherries have one of the lowest glycemic index ratings of all fruits at 22. Strawberries and raspberries have a rating of 32 and contain fiber and essential vitamins. Berries are a diabetes superfood because they're packed with antioxidants, vitamins, and fiber and are low-carb. Three quarters of a cup of fresh blueberries have 62 calories and 16 grams of carbohydrates. If you can resist the urge to just pop them in your mouth, try berries in a parfait, alternating layers of fruit with plain non-fat yogurt — it makes a great dessert or snack.

Blackberries. There are 15 g of carb in 3/4 cup. Blackberries are full of antioxidants that studies have may help lower blood pressure and cholesterol. They may also help prevent diabetes, heart disease and cancer.  

Blueberries. There are 15 g of carb in 3/4 cup. Blueberries have the most antioxidants that fight free radicals. They are also sometimes called "brain food" and may help prevent Alzheimer's disease. Blueberries contain flavonoids that benefit your immune system, lower inflammation, and may help decrease LDL or bad cholesterol.

Cherries. Tart cherries have one of the lowest ratings on the glycemic index of any fruit at 22. Cherries contain antioxidants, beta carotene, vitamin C, potassium, magnesium, iron, fiber and folate. Cherries also contain anthocyanins, the naturally occurring chemicals that are responsible for the deep red color of the fruit. Anthocyanins help lower blood sugar levels by increasing insulin production by up to 50%.

Citrus Fruits: Grapefruit, oranges and lemons are low on the glycemic index and contribute soluble fiber and vitamin C to your diet.

Cranberries. There are 15 g of carb in one cup. Cranberries are known for possibly helping with urinary tract infections and may also offer protection from heart disease, stroke, and cancer. Studies have shown that cranberries may help lower LDL or bad cholesterol and raise HDL or good cholesterol levels.

Grapefruit. Grapefruit is high in soluble fiber and vitamin C. With a rating of 25, it is low on the glycemic index. Grapefruit contains the flavonoid naringenin which aids in balancing insulin and glucose levels in the blood. Studies have shown that eating one to two servings of grapefruit a day reduces the risk of developing Type II diabetes later in life.

Jambul Fruit. Indigenous to India, jambul fruit are not readily known or available in the U.S. Jambul fruit help to control the conversion of carbohydrates in the pancreas into blood sugar. The bark, leaves and flowers of the jambul plant can also be used to manage blood sugar levels. The excessive thirst and frequent urination suffered by many diabetics can be controlled by jambul fruit. Its seeds contain glucoside, jamboline and ellagic acid which reduces the conversion of carbohydrates into sugar.

Lemons. Lemons are an excellent source of vitamin C and a variety of phytochemicals, including

hesperetin, naringin, and naringenin. Although the lemon is often thought of as acidic, it is very effective in curing many digestion problems when mixed with hot water, including biliousness, nausea, heartburn, disorders of the lower intestines like constipation and worm infestations. Lemon juice, when taken regularly in the morning, acts as a tonic to the liver and stimulates it to produce bile making it ready to digest the day's food. It is also thought to help dissolve gallstones. Because of its high vitamin C content, it is thought to help prevent and treat many infections, hasten wound healing and temper down high fever. Lemon is also a diuretic, which means it is good for people with urinary tract infections and high uric acid problems, such as those with arthritis or rheumatism because it helps flush out all the toxins and bad bacteria.

Limes. Limes, similar to lemons, are an excellent source of vitamin C and a variety of phytochemicals. Limes aid the healing of wounds and prevent damage to the eyes. They are also helpful in maintaining the health of the teeth and other bones of the body; and, prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.

Kiwi. Kiwi fruits are the unsung superfruit. They help prevent asthma, obesity, colon cancer, heart disease and protect our DNA from mutations. Kiwi fruit contain vitamin C, E and A, flavonoids and numerous minerals. In fact, kiwi fruit contain more vitamin C than oranges, as much potassium as bananas and high amounts of beta carotene. The vitamins in kiwi fruit offer protection from free radicals improving overall health. Kiwi fruit is high in fiber which aids in controlling blood sugar levels and lowering cholesterol.

Oranges. Oranges have a rating of 48 on the glycemic index. The high fiber and vitamin C content of oranges helps control blood sugar levels. Oranges, like all citrus fruits, contain naringenin which aids in balancing insulin and glucose levels in the blood. Oranges are low in fat and can help in weight management. Being overweight is one of the risk factors for diabetes.

Peaches. Peaches are a warm-weather treat and can be included in your low-carb diabetic diet. Peaches contain vitamins A and C, potassium, and fiber. Peaches are delicious on their own or tossed into iced tea for a fruity twist. When you want a snack, whip up a quick smoothie by pureeing peach slices with low-fat buttermilk, crushed ice, and a touch of cinnamon or ginger.

Pears: Pears are high in fiber and have a low glycemic index rating of 38. They are also a good source of vitamin C and the essential mineral copper. Pears contain vitamins A, B1, B2, C, E, folic acid, niacin, copper, phosphorous, potassium, calcium, iron and magnesium. Chinese pears have the most medicinal properties, but all pears help diabetics improve blood sugar levels. Pears help lower blood pressure and cholesterol, boost the immune system, and have antioxidant properties.

Pomegranates. They may be messy to eat but the nutrients in them make it worthwhile. Pomegranates contain one of the richest combinations of antioxidants of all fruits and vegetables! These can protect you from free radicals and chronic diseases.
Note: Pomegranate fruit juice is wildly available but generally, comes concentrated. DO NOT BE TEMPTED. Concentrates are a diabetics worst nightmare!

Prunes. Prunes, with a glycemic index rating of 29, vitamin A, fiber, potassium, copper and antioxidants is a great choice for diabetics. The soluble fiber in prunes help normalize blood sugar levels. It does this by slowing the rate digested food leaves the stomach, thereby delaying the absorption of glucose. Prunes also help with weight loss by promoting a sense of fullness by allowing food to remain in the stomach longer, helping to prevent overeating.

Raspberries. There are 15 g of carb in one cup. Of all the berries on this list, raspberries offer the most fiber, and black raspberries are the highest on the list for cancer prevention.

Strawberries. There are 15 g of carb in 1-1/4 cup. Strawberries are lower in calories and have three times more vitamin C than the other berries on this list. One cup of strawberries has almost as much vitamin C as a cup of orange juice. They also contain folic acid, which helps prevent birth defects, heart disease, and cancer.

Fruits to Avoid or Eat in Limited Amounts:

Some fruits should be carefully eaten although they are high in nutritional value. The sugar content in these is abnormally high and can make it difficult to manage diabetes. Eat them in small portions only.

• Mango
• Banana
• Grapes
• Pineapple
• Plums
  

Snack Planning Tip: When you eat any piece of fruit, eat it with a handful of walnuts and/or almonds. Why? The walnuts and almonds contain Omega-3 fats and plant fiber that help to slow down your body's absorption of the sugar from the fruit.

Key Point: So if you have diabetes, it is not necessary to avoid fruits completely. However, make sure that you eat them whole -- do not juice the fruit (which removes the fiber)! Fruits are high in fiber, full of nutrients and they are loaded with antioxidants that help protect the nerves, the eyes and the heart from free radicals. Many nutrients are found in the skin of the fruit and in the flesh and seeds so you lose a lot by juicing. Save the juicing for the vegetables.

Best Vegetables for Reversing Diabetes

Vegetables add bright colors, flavors and textures to your diet. They are rich in vitamins, minerals, water, dietary fiber, phytochemicals and antioxidants and contribute to a healthy diet. Vegetables are generally low in calories and carbohydrates, making them an excellent option for diabetics.

Vegetables fall into two groups: starchy and non-starchy. Starchy vegetables (i.e. potatoes) are higher in carbohydrates and raise blood glucose levels more easily. Non-starchy vegetables (i.e. broccoli) are the best choice for a diabetic meal plan.

Dark Leafy Greens. Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet. Leafy greens include spinach, kale, broccoli, asparagus, Brussels sprouts, arugula, mustard or collard greens, romaine lettuce and chard. Each of these vegetables contains approximately 5 g of carbohydrates per serving, with a serving equal to 1 cup raw or a ½ cup cooked vegetables. Eating a mixed green salad before or with your meal is a good way to incorporate leafy greens into your diabetic meal plan.

Allium. Although not brightly colored, members of the allium family are pungent and flavorful. Garlic, onion, leeks, chives, scallions and shallots are allium vegetables known for their antibacterial properties. Containing only 5 g of carbohydrates per serving, these vegetables reduce inflammation, boost immunity and fight off disease. Allium vegetables are best used to add flavor to other foods when cooking.

Bell Peppers. Bell peppers are available in a rainbow of colors, including yellow, red, orange, green and purple. Containing only 3 g of carbohydrates per ½ cup serving, peppers are sweet, juicy and bursting with flavor. Bell peppers are packed with vitamin A and C, potassium, phosphorus, calcium and dietary fiber. Add them to a stir fry, flavor your favorite food with them, grill for a colorful side dish or simply munch on crisp peppers for a low-carb snack.

Cruciferous Vegetables. Cruciferous vegetables contain sulfur compounds that make them pungent and bitter. Sulfur compounds confer potential carcinogen-fighting effects in the body. Cruciferous vegetables include red or green cabbage, bok choy, broccoli, cauliflower, artichoke and Brussels sprouts. Cruciferous vegetables provide 5 g of carbohydrates per serving and are rich sources of vitamin C and K, iron, potassium, folate, calcium, dietary fiber and phytochemicals. Eat them raw or lightly steamed.

Carrots. Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

Tomato. Tomatoes contain lycopene, a potent antioxidant known to help fight disease. Tomatoes are also rich in potassium, phosphorus, calcium, vitamin A, C and K, folate and dietary fiber. A ½ cup serving of tomatoes is equivalent to 4 g of carbohydrates. Eat them raw, pureed, stewed, juiced or in a sauce; all tomato-based products are low in carbohydrates. When purchasing tomato-based products, be sure to choose "no sugar added" or "low sodium" varieties.

Squash. Squash contains vitamin A, B and C, iron, calcium, dietary fiber, potassium and magnesium. While some varieties of winter squash tend to be higher in carbohydrates, summer squash and zucchini contain just 5 g of carbohydrates per serving. Add color to your stir fry, steam or grill for a low-carb side dish.

Meal Preparation
The vegetables should be eaten fresh, lightly steamed, roasted or grilled.

Avoid canned vegetables because they contain large amounts of sodium. Opt for the frozen vegetables instead.

Avoid boiling the vegetables! Avoid cooking the vegetables with added butter, cheese or sauce. Pickles and sauerkraut are ok only if you do not have high blood pressure.

Usually non starchy vegetables contain about 5 grams of carbs in 0.5 cup cooked or 2 cups raw vegetables. Most of the vegetables in the list below are full of fiber so unless you eat more than 1 cup at a time you may not need to count the carbs at all.

The best vegetables for diabetes:

• Artichokes
• Asparagus
• Broccoli
• Bean sprouts
• Bamboo shoots
• Brussels sprouts
• Cabbage
• Carrot
• Cauliflower
• Cucumbers
• Greens (collard, kale, mustard and turnip)
• Romaine lettuce
• Parsley
• Water cress
• Spinach
• Turnip
• Mushrooms
• Celery
• Zucchini
• Tomatoes
• Chilies

And all other green leafy vegetables that are not on the list. When consuming vegetables high in sugars like beets, carbs should be counted.

Vegetables to avoid or eat in small quantities:

• Beets
• Corn
• Potatoes
• Sweet potatoes
• Yams
• Tapioca

Health Benefits of Raw Juicing vs. Diabetes & Heart Disease

It is well-known that eating raw vegetables and fruits is very beneficial to your health.

These super foods contain vitamins, minerals, antioxidants, enzymes, and other phytonutrients that help to prevent and reverse various diseases, especially heart disease, cancer,  Type 2 diabetes, and obesity.

Raw juicing and smoothies are two excellent ways to obtain these powerful phytonutrients on a consistent basis.

Health benefits of raw juicing include the following:

Raw juices provide enzymes needed for digestion. Juicing is easy on your digestive tract because your body doesn’t have to use a lot of energy to digest raw juiced fruits and veggies, so it can more easily absorb the vitamins, minerals, nutrients, and antioxidants you get by drinking the fresh juice. The enzymes in fresh raw foods increases metabolism, so you will feel energized. Also, when your metabolism is higher, it’s easier to drop those unwanted pounds.

Raw juicing provides phytonutrients. Phytonutrients are plant chemicals that prevent and reverse diseases such as heart disease and Type 2 diabetes. The lycopene found in tomatoes, the chlorophyll found in vegetables, and the flavanoids found in fruits are all phytonutrients.

Phytonutrients are beneficial because they have antioxidant properties that protect your cells against the damages of oxidation, which reduce your cancer risks. Phytonutrients also stimulate enzyme activity. Enzyme-stimulating phytonutrients block estrogen to some extent, reducing breast cancer risks for some. Phytonutrients such as chlorophyll in green vegetables help to cleanse and detox your cells so that your cells can function better. Other phytonutrients, like isoflavones, found in soy products, actually imitate some estrogens and can help ease osteoporosis and menopause symptoms. Still other phytonutrients have antibacterial effects. You would have to consume a large quantity of fruits and vegetables to get sufficient benefit from phytonutrients, but you can get a sufficient amount through raw juicing.

Vegetables and fruits provide needed water for hydration. Water is essential to maintaining good health, but few of us drink enough of it. Juicing fresh fruits and vegetables can provide your body with the water it needs. Since more than 67% of your body cells are made of water, and your brain cells can contain as much as 80 percent, it is key to your health to drink water (or drink raw juices that contain water).

Juicing increases phytonutrient assimilation into your cells. When indigestible fiber is removed from fruits and vegetables, your body can absorb more nutrients. If you eat a raw carrot, you absorb only about one percent of the beta-carotene, but when you juice the carrot and remove the fiber, your body can absorb almost 100 percent of the beta-carotene.

Juicing puts nutrients into the bloodstream quickly. Scientist says that when you drink juice, the nutrients enter your bloodstream within 30 minutes, so you get the healthy benefits from your fresh fruits and vegetables almost immediately.

Patients suffering from degenerative diseases such as Type 2 diabetes 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.

Raw juicing  dramatically helps your body increase the absorption of nutrients in order to effect healing, and produce the remissions and cures for diseases and ailments such as heart disease, high blood pressure, chronic fatigue, obesity, and Type 2 diabetes..  

Juicing allows your digestive system to rest. If you feel sluggish and tired after you eat, you’ll love juicing. With juicing, your body doesn’t have to focus its energies on digesting, so it focuses its energies upon eliminating toxins through your liver and on repairing anything in your body in need of repair. Your intestines, pancreas, gallbladder and liver are not required to overwork, so you don’t burn as much energy. This is very beneficial when your cells are fighting a disease such as diabetes.

Green juices contain detoxifying chlorophyll. Chlorophyll helps strengthen your body through cellular cleansing. It assists the liver with detoxifying, it rebuilds blood cells, removes parasites and exotoxins, eliminates mold, and assists your body in preventing and eliminating cancer cells. It also assists your body by helping to stabilize your blood glucose and better regulate your diabetes.

Juicing helps alkalize your body. Illness thrives in a body that is overly acidic. When your body’s alkaline balance is maintained, your risks for developing disease lessens.

Juicing offers a powerhouse of nutrients. The nutrients in raw fruit and vegetable juices include vitamins, minerals, trace elements, enzymes, and other nutrients essential to healing and cell regeneration.

Juicing restores mineral and biochemical balance. Raw fruits and vegetables contain organic minerals like calcium, silicon, and potassium that help your tissues and cells maintain their mineral and biochemical balance, which aids in disease prevention and premature aging.

These are just a few of the many health benefits of raw juicing. You’ll look and feel more vivacious, younger, and healthier, because your body will actually be healthier. The high concentration of nutrients you can get through juicing can help heal many illnesses and diseases, lower your risks for others, and even prevent others.

One thing to remember about juicing is that juicing with too many fruits is not as beneficial as juicing with vegetables, especially if you're fighting a disease such as Type 2 diabetes, cancer or heart disease. 

Juice Fasting for Diabetics & Non-Diabetics

Juicing helps the body to fight disease and repair itself from the damage caused by diseases such as diabetes.

Juice fasting makes every other natural method of alternative therapy work faster: massage therapy works faster for fibromyalgia, acupuncture works faster for pain, energy healing is sped up, nutritional therapy works faster for diabetics, etc. 

Juice fasting is a multidimensional therapy in which the body goes through a major transformation -- physically, biochemically, and hormonally. There are a wide range of metabolic changes that occur. For example, the blood and lymph are detoxified; and, toxins are released from the colon, kidneys, bladder, lungs, sinuses, and skin. This clears out complications that have arisen from a bad diet and unhealthy lifestyle.

The benefits of following a juice fast include heightened spiritual awareness and relaxation of the body, mind, and emotions. Many people feel a sense of letting go of pain from the past and developing a positive attitude towards the present. 

During juice fasting, the body is able to clean out its system because it is not expending energy towards the digestive organs dealing with the accumulated toxins, sludge, and other waste. 

Note: But, if you're diabetic, juice fasting may not be the best strategy to help reverse your diabetes. Make sure that you test your blood glucose to ensure that you don't go hypoglycemic!

Juicing vs. Blending to Reverse Diabetes

Juicing is a process which extracts water and nutrients from vegetables and fruits  and discards all the fiber.  Without all the fiber, your digestive system doesn’t have to work as hard to break down the food and absorb the nutrients. This is especially helpful if you have a sensitive digestive system or illness that inhibits your body from processing fiber.

Blending is a process which mixes the entire vegetables and fruits, skin and all, to produce a smooth consistency known as a smoothie. Blending vegetables and fruits  leaves all the fiber in the mixture, which helps to create a slow, even release of nutrients into the blood stream and avoids blood sugar spikes.

So, which is better to help reverse your diabetes? Actually both serve a vital purpose in helping to reverse your diabetes.

Juicing allows the nutrients to get into your cells faster and helps to repair the damage caused by diseases such as diabetes so that you can optimize your health.  Blending allows you to consume "whole" meals in liquid form which allows you to use blended smoothies as replacement meals. This helps to repair your cells but also helps with weight loss.

Juicing Advantages:
-- The nutrients are more readily available to the body in much larger quantities. It’s like injecting nutrients straight into your blood stream.  This means your body is better able to absorb the nutrients without having to digest the dense bulk of the plant.  This helps to heal the body faster.
-- You can fit an incredible quantity of vegetables into a single glass of green juice, leaving you with simple, smooth and delicious drink that packs an incredible nutritional punch!

Juicing Disadvantages:
-- Juicers can be very expensive and hard to take care of. They need to be thoroughly cleaned after every use.
-- Stocking enough fresh, organic vegetables to make daily juices can also be expensive.
-- Can't use juicing as meal replacement, because of blood sugar spikes.

Blending Advantages:

-- The blender is relatively inexpensive.
-- Smoothies tend to be more filling since the plant fibers are present
-- Generally faster and easier to make than juice.

Blending Disadvantages:
-- Your body has to work a little harder to digest a smoothie and absorb the nutrients.
-- A smoothie won’t be as nutrient-dense as your green juice since it’s difficult to pack in the same volume of vegetables into a blender.

Both Juicing and Blending are healthy ways to help reverse your diabetes and optimize your health. Use each method as it appeals to your needs. If you need something filling that will hold you for a while make a smoothie. If you’re feeling like you need a pick me up and  a boost of nutritional power; the best thing you can do is get a fresh juice. If you've been diabetic for several years or want to wean off the drugs as soon as possible, then, drink fresh green juice at least 3 to 6 times a day.