People often ask me for ideas on what they can add to their juice for an extra nutritional kick and still have it taste amazing.
I have three great additions to share with you that I’ve been using a lot lately.
They are: Turmeric, Garlic, and Artichokes.
Turmeric
Here’s the quick and juicy info on Turmeric and Curcumin.
Curcumin is found within turmeric and is what gives it the yellow color. According to preliminary research by Medical University Graz in Austria, it seems to delay liver damage which could lead to cirrhosis. Rodent studies at the University of Texas indicate that curcumin inhibits the growth ofmelanoma, a type of skin cancer, and also slows the spread of breast cancer into the lungs. Do you love barbecued meats? Be careful. Consuming meat which has been prepared this way forms a carcinogenic compound in your blood called “heterocyclic amines.” The good news comes from a Kansas State University study, that discovered that by adding certain spices, including turmeric, these toxins can be removed by up to 40%.
Pepper up! By combining pepper and turmeric, you can enhance curcumin’s bioavailability by 1,000 times. This is possible thanks to piperine, an alkaloid responsible for black pepper’s potency. Shake a little of it into your juice for a healthy kick!
Garlic
This is good for much more than keeping vampires at a distance. Still, it gets in trouble whenever its name is mentioned, because people automatically assume that it will leave them with garlic breath. Try this: Wrap garlic with parsley before juicing, and worry not about offending anyone who might be standing close by. The parsley completely masks the garlic scent! And for those mosquitos that wander near, they’ll not want to stick around long since they can smell garlic from up to 40 yards away.
Now let’s dig a little deeper. Garlic is a natural antibiotic and was used to treat soldiers in WW2. Unlike synthetic antibiotics, our bodies do not build up an immunity to the antibiotics in garlic. Cool!
A group of researchers at Ziaonan Lu of Washington State University isolated a compound in garlic called dilly sulphide. They tested it against Campylobacter bacteria. This is a bacteria that is one of the most common in foodborne illness. They found it to be 100 times more effective at killing the bacteria than two other common synthetic antibiotics. Powerful stuff, no doubt!
Jerusalem Artichokes
During a conversation with my doctor about great sources of prebiotics, she mentioned Jerusalem artichokes. I searched for two weeks and finally found them at a nearby grocery store. 
Jerusalem artichokes are a great source of fiber and taste like jicama. When juiced, you will reap the benefits of getting all of that potassium and iron. These little dudes are also great at feeding the good flora in your gut. Your body is mostly made up of bacteria, and when thinking of it this way, you will start to make choices based on what is good for the bacteria that gives life. Feed them well and be well!
Naturally, there is far more to good health than adding these three quirky delights to your food. But as part of an overall plan that includes an anti-inflammatory diet, regular exercise, stress-reduction and prudent supplementation, these can be a valuable addition to your healthy lifestyle, and a great habit with which to continue on into a happy new year!
