juicing question

[Guest guest]

I've never really had vegetable juice, but we've got a

juicer in the cupboard so I thought I'd give it a try.

I used a cucumber, dandelion greens, broccoli rabe,

and collards. It made about 12 oz of juice. It also

made me really sick. I only drank about 4 oz and had

to put the rest away. I feel nauseous and have a

strange headache. I never get headaches. What in the

world does it mean? I thought fresh veg juice was

supposed to make you feel zippy and alive.

Lierre

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[Guest guest]

> I've never really had vegetable juice, but we've got a

> juicer in the cupboard so I thought I'd give it a try.

> I used a cucumber, dandelion greens, broccoli rabe,

> and collards. It made about 12 oz of juice. It also

> made me really sick. I only drank about 4 oz and had

> to put the rest away. I feel nauseous and have a

> strange headache. I never get headaches. What in the

> world does it mean? I thought fresh veg juice was

> supposed to make you feel zippy and alive.

> Lierre

Lierre,

My, you picked some potent veggies to juice for your first time!

Cucumber is fine, but the rest are very strong. Some would call what

you experienced a detoxification set off by strong cleansing veg.

juice. Dandelion greens are quite bitter, stimulating the

liver/gallbladder. Broccoli rabe and collards are high in sulfur and

chlorides when eaten (drank) raw. Also very cleansing. A better

juice to start might be 70% celery, 10% parsley, 20% cuc. (or zuch.)

by weight (just weigh the veggies before juicing). You can add a bit

of carrot or beet to sweeten (5-10%), and cream (.5-1 oz. per cup) to

mellow and bind harsh tannins. The cream makes the juice taste

amazing!

Portland, OR