Andy Williams


About Andy Williams

In a processed food culture, simply eating may not be enough. Andy Williams, B.SC., Ph.D. 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. You can also follow me on Google +

Juicing for Restless Legs Syndrome

Restless Leg Syndrome is like ants crawling inside the veins of you legs and is will keep you awake at night. There are a number of reasons for this syndrome, some of them curable.


Fruity Goodness

I like the juice because it’s something unique. It tastes like candy, and it has like a sweet taste to it, but not too sweet.


Wheatgrass

Triticum aestivum (wheatgrass) is typically sold in tablet, liquid or capsule form as a dietary supplement. It is also frequently employed in juicing, as an addition to smoothies or used to make tea. It belongs to the family Poaceae and is the very young grass, between seven to eleven inches […]


Watermelon

The watermelon grows on vines on the ground. A member of the Cucurbitaceae family, the watermelon shares a relationship with melons but it is not a member of the same genus Cucumis. Watermelons, species Citrullus lanatus, belong to the genius Citrullus.The scientific name is obtained from Greek and Latin roots. […]


Turnips

Turnips belong to the species Brassica rapa. Brassicsa is cabbage in Latin, and rapa translates to turnip. The ancient Roman author used the words ‘rapa’, ‘napus’ to depict long, round or flat turnips. According to Middle-Ages English, ‘napus’ became ‘naep’ in Anglo-Saxon, and combined with the word turn (‘made round’) […]


Turmeric

Turmeric grows under the ground as a rhizome. It’s active ingredient, curcumin, has a lot of health benefits.


Tomatoes

According to botanical references, the tomato is a berry since it develops from a single ovary. Originally it was named after the family it was a member of, Solanaceae, also referred to as “solenoid” and at times as “nightshade”. However the original botanical name has been replaced with Lycopersicon esculentum. […]


Strawberries

The strawberry is unique in that its seeds are on the outside.  It is technically not a true fruit. It is actually an enlarged receptacle of the plant’s flower, otherwise known as a ‘false fruit’. The plant hails from the Rosaceae family belonging to the genus Fragaria and is related […]


Spinach

A member of the Amaranthaceae family, spinach (Spinacia oleracea) is a flowering edible plant. The low growing plant has leaves that approximately resemble a spade. It is available in three main types, the savoy variety with crinkly leaves, the flat-leafed, and semi-savoy varieties with flatter leaves. If allowed to grow […]


Raspberries

Rubus Idaeus (red raspberries), and Rubus Occidentalis (black raspberries) are a delicately sweet fruit belonging to the Rosaceae family. The raspberry plant requires nominal maintenance and provides ample amounts of fruit. A row of raspberry plants ten feet long can provide sufficient fresh fruit to enjoy during the in-season, with […]


Radishes

The edible root vegetable, Raphanus sativus or more commonly known as the radish belongs to the Brassicaceae family. The radish is derived from the Latin word “radix” meaning “root”, while the biological name Raphanus means “quickly appearing”, a reference to their speed of germination. Radishes are widely available around the […]


Pineapple

Pineapple or Ananas comosus, is member of the bromeliad family indigenous to South America. Pineapple develops on a plant that remains fairly close to the ground. Each plant yields only one pineapple. Technically the pineapple is not a single fruit but a sorosis; a mass of a hundred or more […]


Pears

Pears come in a large number of varieties but all belong to the Rosaceae family along with roses and fruits like apricots, apples, cherries, peaches, raspberries to name a few. The variety of pears most commonly found in U.S and Europe are known as Pyrus communis. This variety has a […]


Parsley

Parsley is a herb belonging to the Apiaceae family, with a biological name Petroselinum crispum. It is believed to have originated in the Mediterranean region and naturalized all over Europe. The first part of its name is derived from the Greek word Petrose meaning rock, due to its inclination to […]


Oranges

Oranges do not exist in the wild; they are products of cross breeding tangerines with the “Chinese grapefruit” the pomelo. They are the greatest grown quantity of citrus fruits around the world. The outer orange coloured skin is known as the epicarp while the spongy white mesocarp lies just beneath. […]


Onions

Allium cepa, commonly known as the onion, belongs to the Alliaceae family along with shallots, chives, and garlic. It was previously classified incorrectly and grouped in the Amaryllidaceae family, whose members include daffodils, amaryllis and various other plants with bulbs. The onion plant is made up of superficial roots attached […]


Mint

Mint is valued all over the world for its menthol scent and taste. It provokes an invigorating effect on the senses, and is commonly employed in cooking to add flavour to dishes, and as a garnish for desserts. It is also commonly used in medicine, aromatherapy, and commercial goods like […]


Lettuce

Lettuce is the type of a vegetable that just about all plant breeders like to meddle with, hence the seemingly endless varieties! Ranging in colour anywhere from crispy green to crimson red, the flavours and nutritional values of the different varieties also vary greatly. Lettuce belongs to the Asteraceae family […]