Nutritional Therapy Juicing



Cancer or its treatment may make it difficult to eat well, you will need to do whatever works to get the nutrition you need.


Getting the essential nutrients such as protein, carbohydrates, enzymes, vitamins and minerals that the body needs, is particularly important during cancer treatment and juicing is one of the best ways to achieve this. 

Benefits of juicing

  •  Juicing is the best way of getting the nutrients into the body while giving the digestion a break.  It also preserves both taste and nutritional value of the fruits and vegetables.
  •  It allows easier digestion and absorption.  This is particularly suitable in ill and weak patients as digestion consume a large amount of energy and the healing resources are vitally needed for fighting  the cancer.    
  •  Juicing allows you to consume larger quantities of vegetables and fruits with a lot less effort (eg.  a bowl of vegetable vs. 1 cup of green juice)

Juicing has also been proven to be very effective in helping the body to combat cancer cells.  While the fiber is removed, juices deliver a powerful array of macronutrients, phytonutrients, vitamins, minerals and enzymes which are absorbed more easily into the blood stream thus helping you to obtain maximum nutritional input from raw food

Points to remember in juicing

  •  The effectiveness of the juicing therapy depends on the cancer killing or immune boosting property of the vegetables and fruits you choose.  Therefore choose the ingredients wisely.  The benefits of  juicing can be greatly decreased if you randomly put vegetables and fruits in your juice.
  • Focus on vegetables.  It is preferable to juice more vegetables than fruits as vegetables contain less sugar.  However to make it palatable, small quantity of fruits can be included.  For example, a juice that consists of a few carrots and an apple.  If it is difficult to get organic apple, substitute with pineapple.
  • The ingredients for your juice should be fresh in order to ensure that the phytonutrients and vitamins are intact.  Choosing ‘organic’ would ensure that it is free of toxins.
  • Vary your ingredients.  Get creative with your juicing to get the greatest variety of nutrients possible.
  • Begin and end juicing with the softest vegetables or fruits. For example, to create an apple-carrot cocktail, begin with half of the apple, then add the carrots next and end with the remaining half of the apple.
  • Serve your juice immediately after juicing – this is when it has peak antioxidants. The juice is best to be consumed immediately to prevent oxidation and the deterioration of nutrient value.  If you cannot,  cover the glass and refrigerate the juice.  From experience, juices kept for more than two days taste ‘bland’.

Let Thy food be thy medicine!

At the Healing Zone, we offer the following types of juice which we simply call green, orange and purple juice based on the ‘colour’.  The ingredients are chosen based on their cancer killing and immune boosting properties.   Refer to the ingredients on the next page.

Green juice

 A ‘green juice’ is simply a fresh juice made out of green food.   The superior health benefits come from  chlorophyll, a naturally occurring compound that gives plants their green color.  Chlorophyll is recognized as one of nature’s riches sources of important nutrients vital for the body’s rapid assimilation of amino acids and also for the synthesis of enzymes.

Scientific evidence has also shown that chlorophyll and the nutrients found in green foods to have a powerful anti-oxidant and detoxification effect and offers protection against toxic chemicals and radiation.  It  attaches to toxins and heavy metals and helps remove them from the body.   Green vegetables are also rich in     magnesium, which is a highly alkaline mineral.  The much-needed micronutrient magnesium is essential for the various metabolic processes in our bodies.  In fact more than 300 enzymes in our body depend on the presence of magnesium to function or to function optimally.

Green juice helps to boost the oxygen uptake in the blood, strengthens the immune system, brings down inflammation in the body, combat free-radical damage and protects from cancer growth.  It can also stimulate bowel movements and is a great aid in colon cleansing. 

The orange/yellow colored juice 

The main ingredient in our orange juice are carrots.  Carrots have consistently emerged as one of the top anti-oxidant and cancer-fighting foods and this power lies in a group of pigments called carotenoids.   Carrots contain alpha carotene, beta-carotene, essential vitamins such as A and K, and all of the B vitamins.  It also contains many minerals including iron, calcium, copper, potassium, magnesium, and phosphorous.   The high amount of β-carotene, is known to minimize the chances of getting multiple types of cancer including breast and skin cancer.  Carrots also have anti-inflammatory properties and are effective in detoxifying the liver.  Falcarinol; a phytonutrient found abundantly in carrots has also been shown to destroy pre-cancerous cells in tumors.

Purple juice

 We use beetroot as the main ingredient.   Our purple juice is packed with phytonutrients such as betacynin,  anthocyanin and the amino acid methionine. The high antioxidant content and the phenolic compounds present in this juice are responsible for the chemo-preventive properties.  In a study done at the Howard University Washington DC, it was found that betacyanin (the compound that gives beetroot its purplish-red color) helped slow the growth of tumours by 12.5 percent in patients with breast and prostate cancer 1.    

The compound betaine and methionine from beet root supports liver detoxification and stimulates the function of liver cells.  It also protects the liver and bile ducts, thereby improving liver, kidney and bladder functions and overall health. 

 One of the anti-tumor effects of beetroot juice is also explained by its high iron content, designed to regenerate red blood corpuscles that supply cancer cells with more oxygen.  This higher oxygen content improves cellular respiration – which helps to kill cancer cells.  This juice also contains potassium, phosphorus, magnesium, , calcium, vitamins A, K, B, B1, B2, B6, C, and folic acid (essential for normal tissue growth) as well as small amounts of copper, selenium and zinc.   

 Add a squeeze of lemon

 Lemons can always be added to any juice.  The benefits of lemon are:

  •  its strong antibacterial, antiviral, and immune-boosting powers and
  •  its use as a digestive aid and liver cleanser.

Lemons (green or yellow) contain many substances that promote immunity and fight infections like citric acid, calcium, magnesium, potassium, vitamin C, bioflavonoids (antioxidant), pectin, and limonene.

In addition to their unique phytonutrient properties, lemon and lime are an excellent source of vitamin C, one of the most important antioxidants in nature.

Green Apples

We use the green apples (Granny Smith) in our juices.  These apples are particularly high in the flavonoids cyanidin and epicatechin and has more malic acid which give them the distinctive “sour” taste.  The combine effects of the flavonoids and vitamin C acts as an antioxidants and neutralizes the harmful free radicals, stimulates the metabolism and helps to detox heavy metals.   In addition, the pectin found in green apples makes the juice very digestible.  

Potassium found in green apples is an electrolyte that keeps fluid balanced in and around the cells. This process is vital to everyday electrical flow through your body and is a function that makes your heart beat. 

Celery is also good for juicing.  It is a very rich source of antioxidant and is also beneficial for the digestive tract and cardiovascular system.  A powerful flavonoid in celery, called luteolin, inhibits the growth of cancer cells, especially in the pancreas.

Another study suggests that the regular intake of celery could significantly delay the formation of breast cancer cells.  Celery is very rich in vitamin K and also contains folate, vitamin A, potassium and vitamin C.


1.  Cytotoxic effect of the red beetroot (Beta vulgaris L.) extract compared to doxorubicin (Adriamycin) in the human prostate (PC-3) and breast (MCF-7) cancer cell lines.

How to juice


 Green juice

1   bowl of green vegetables – eg. spinach, kangkong, wheatgrass, choy sum, celery, cucumber)

1   medium green apple

     A few drops of lemon juice


Orange Juice

2 carrots (wash and scrub)

1 medium green apple

A few drops of lemon juice


Purple Juice

 ¼ of a small size beetroot

(remove the outer skin)

1 medium green apple

A few drops of lemon juice


Equipment needed

 A slow juicer not a blender.  Invest in a good one, for you will need to use it quite extensively.


  • Wash and scrub/ peel the skin of the fruits and vegetables
  • Cut into pieces to fit the juicer.
  • Push the ingredients through the juicer slowly
  • The juice is ready.  You may incorporate some of the ‘pulp’ into the juice if you wish.

 *Feel free to incorporate any fruits or vegetables into your juice.

Increase the quantity of your ingredient if required.




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