Andy Williams

About Andy Williams

In a processed food culture, simply eating may not be enough. Dr. Andy Williams is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter.

Brussels Sprouts (Brassica oleracea, variety gemmifera)

Documented evidence show Brussels sprouts were found in the location of modern day Brussels (in Belgium) as far back as the 13th century, and that is where it gets its name from.
Sprouts have cholesterol lowering properties but are also a rich source of glucosinolates which have anti-cancer properties.
Sprouts also contain anti-viral and anti-bacterial properties as well as antioxidants, vitamins C, A, B6, thiamine, folate, niacin, riboflavin, E and K. Sprouts also supply us with generous supplies of minerals, like potassium, manganese and iron.

Wheatgrass Tonic

Wheat grass is an amazing food that is loaded with seventeen amino acids, the building blocks of proteins and 92 out of the 102 minerals found in nature. It is the miracle food that must be included in everyone’s daily diet.

Blueberries

Blueberries are known for their high antioxidant content, and as we all should know, antioxidants help protect our cells from damage from free radicals that can lead to cancer and other disease.

Cooling Watermelon Juice

Contrary to the common conviction that watermelon is nothing more than sugar and water, it is in reality a nutrient dense food. This means it is a food that delivers elevated quantities of minerals, vitamins and antioxidants at low calorie cost.

Broccoli (Brassica oleracea, variety italica)

A relative of the cauliflower and Brussel sprouts, broccoli is a vegetable superhero. Broccoli has high levels of potassium, soluble fibre, chromium, beta carotenes, vitamin C and lots of other vitamins, minerals and phytochemicals.

Blackberries

Blackberries have powerful antioxidants, vitamins and minerals, and can be eaten from frozen if fresh ones are not available.

Health Benefits of Celery

Celery is the natural source of 3-n-butylphthalide, a calming chemical that may lower blood pressure. This is also the chemical that gives celery its distinctive flavour when raw. The famous American chef, James Beard, claimed to have cured his high blood pressure just by eating celery every day.

Health Benefits of Cabbage 4

Cabbage was among the first known sources of beta-carotene, even though the nutrient is far more abundant in carrots. The early twentieth-century researcher Dr. Edward Mellanby, had noticed that butter, which is a good source of vitamin A, could protect against infections in dogs.

Health Benefits of Carrots

Orange carrots are one of the very best sources of the antioxidant beta-carotene. (Only red peppers contain more.) Beta-carotene is a kinder, gentler version of vitamin A that the body can use to make vitamin A is it is needed without the rare, although potentially toxic, side effects of vitamin A overdose.

Health Benefits of Kiwi Fruit 1

Packing more vitamin C than an orange, the hairy kiwi fruit, with the bright green flesh and the tiny black seeds, adds a creamy texture and exquisite taste to any tropical fruit salad.

Health benefits of Kale

In Japan, kale juice is the base for a popular health drink called Aojiru. Well, maybe popular isn’t quite the right word. Many Japanese game shows feature drinking a glass of Aojiru as a punishment for failing to follow the show’s rules.

Health Benefits of Tomatoes

Tomatoes, which are members of a family of plants known as nightshades, were once rumoured to be poisonous, and the fact is that many fans of whole foods still regard them with some scepticism. It’s true that the leaves and stems of the tomato plant actually are poisonous.

Health Benefits of Spinach

Spinach is proven to be an excellent source for a long list conventional nutrients. These include vitamin B2 (riboflavin), vitamin B6 (pyridoxine), folic acid, niacin, vitamin C, vitamin E, and the bone-building vitamin, vitamin K1.

Health Benefits of Jicama 2

Known to the Nahuatl-speaking people of Mexico as xicamatl, the jicama, or Mexican turnip, is a member of a group of plants known by the peculiar designation, yam beans. Jicama is actually a member of the Bean Family, and produces bean pods that look something like lima beans, but it’s the root of the plant that is most commonly consumed

Health Benefits of Cilantro and Coriander Seeds

The chemical that gives both cilantro (the leaf) and coriander (the seed) their distinctive, mildly citrusy flavour is a compound called 2-dodecenal. It also appears, oddly enough, in chicken fat, dairy products, the secretions of a millipede called Rhinocricus insulates, and in the essential oils of lemon and orange peel.

Health Benefits of Cauliflower

Cauliflowers come in a number of different shapes, sizes, and colours. There is the familiar white cauliflower, but there are also purple and orange cauliflowers too, as well as a green cauliflower, sometimes marketed as Romanesco broccoli.

Health Benefits of Brussels Sprouts

Brussels sprouts aren’t just members of the Cabbage Family. These leafy green vegetables are actually little cabbages that grow on a stalk. Like all the other related cabbages, Brussels sprouts are a great source of many nutrients.