Since these juices, with the exception of carrot juice, are somewhat unpalatable on their own, try mixing them in thick minestrone soup. The vegetable flavours will neutralise the strong taste of the raw juice. As pointed out already, add the juice only after the soup has been taken off the heat, so as not to lose the medicinal value. If this should make the soup lukewarm, gently warm the juice in a double boiler before adding it to the soup. You will have to eat this soup with the raw juices twice a day and between meals take an additional 200 ml of juice (about 8 fl. oz). In grave cases, 400-500 ml (just under a pint) of raw juice daily is absolutely essential.

Proponents of nature cures and nutritional therapy were advocating the use of raw juices long before scientific research began to confirm their value. Patients should remember the proven effects and be willing to persevere with the treatment until the hoped-for results are obtained.

It is amazing that it was in the United States where these drastic methods of treatment were developed and practised, for it is there, more than anywhere else, that poor nutrition has led to such modern diseases of civilisation.

Patients elsewhere should show the same perseverance in adhering to a raw juice diet that may be relatively unpalatable but will eventually lead to rehabilitation. Mere taste is a small price to pay for health restored!

*984/28/1*

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