The Origins of Juice


Juicing is a delicious and nutritious way to replenish the body’s stores of minerals and vitamins. Juicing is hardly a new trend. The first written words on juicing are found in the Dead Sea Scrolls, which date from before 150 B.C. to about 70 A.D.


Since the Dawn of Time


History shows that succulent fruits that were especially easy to find, including lemons, oranges, and pomegranates, have been made into beverages by many different cultures since the dawn of time. Island cultures created nutritious drinks from tropical fruits. In Peru, passion fruit was smashed and combined with water to produce a refreshing drink. The Dead Sea Scrolls describe how the Essenes, a desert tribe in ancient Israel, pounded figs and pomegranates into a mash that provided “profound strength and subtle form.”


The Need for Juicing in the Twentieth Century


The biggest advocate of juicing in the twentieth century was Dr. Norman W. Walker, an English researcher and author. His book, Raw Vegetable Juices, published in 1936, introduced juicing to the modern age.


Today, the benefits of fresh juice are more important than ever. The modern diet has strayed dramatically from the natural diet that our ancestors followed. Commercial farming methods have robbed the soil of important mineral contents, resulting in fruits and vegetables that are severely lacking in vitamins and minerals.

The late Dr. Linus Pauling, winner of two Nobel Prizes, attributed most disease, illness, and ailments to mineral deficiencies in the diet and soil. He claimed that the increasing incidence of disease could be blamed in part on the adoption of commercial farming procedures in the United States, which rob the soil and produce of mineral content.


Pauling charged that crops are raised in toxic soil laced with commercial crop fertilizers that contain petroleum and other unhealthy chemicals, genetically altered foods are grown and harvested in unnatural settings, and farm animals are raised in unsanitary conditions and fed steroids to pump up their market weight. In addition, some scientists believe the world’s seafood supply, once a reliable source of minerals, has become so contaminated by environmental poisons that some health experts advise against eating such popular seafood as tuna, shrimp, and scallops.


Over the past 60 years, there’s been a sharp decline in the variety of foods that are being grown. Modern day agriculture emphasizes growing a handful of reliable and profitable crops over the smorgasbord of varieties grown by farmers in centuries past, which provided a fuller spectrum of vitamins and minerals. Today, the typical American eats fewer than 20 different kinds of food.


In addition, modern food processing relies on overcooking, packaging and storage, and shipping procedures that transport food states, countries, and even continents away from where it was grown, thus robbing it of its nutritional value.


Juicing can help put nutrition back in your life. It condenses the nutrients of many different types of produce into one glass.

by Carole Jacobs and Chef Patrice Johnson with Nicole Cormier, R.D.

2101 Central Ave

Saint Petersburg, Florida

(813) 846-5020


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