Several years ago Anthony and I embarked on a carrot juice diet and we went through two juicers (warranteed and replaced) in our quest for better health. We did this for around two months until our skin took on a rather strange, yellowish hue and Anthony developed arthritic pain. At the time, I did a bit of research and discovered that an overabundance of carrots can actually be harmful so we gladly quit the carrot juice and laughed ourselves silly about what idiots we’d been.
Looking back to that time, I now think that perhaps Anthony was showing signs of the Parkinson’s Disease Dementia that has now pretty much paralysed him, physically and cognitively. I guess I was trying desperately to find a solution?
I am a great fan of cold-pressed juice but I also know that it takes a hell of a lot of carrots to make a single glass of this elixir and nobody in their right mind would ever eat that many carrots in a single day. Nowadays I make juice with the outer lettuce leaves most people throw away, a single carrot, an apple, and orange, and a bit of ginger. This quest for health has consumed me lately due to my recent battle with mycoplasma pneumonia; I need to be well again and it has taken so long to get better. The hospital doctor did actually include (in his written report) my suggestion that my illness might have something to do with grief but, in the end, that was dismissed, the evidence of the mycoplasma bacteria was found, and I was given mycoplasma-specific antibiotics.
Anyway, back to carrot juice; once I was out of hospital I decided to go on a health kick. I’d lost five kilos so fast that my arms were (and still are) wasted and (hilariously for Ming) still stick-like. The other day, I reminded Anthony of our carrot juice adventure and he smiled. He remembered!
Anthony: But it’s good now isn’t it?
Me: Yes.
Anthony: I prefer chocolate.
jmgoyder 
Ah Yes…..I remember my juicing experience (until the motor died in my juicer), but with such massive quantities of raw veg. I was adamant that they be organic. With Diabetes in our family, I didn’t want to use fruit with the massive amount of natural sugars that might occur. I didn’t want to O/D on chemicals/sprays found in commercial foods either. Carrots are one of the vegetables that are actually better cooked. Cooking enables the beta carotene to be converted to Vitamin A more readily. I read a recent report that said cooked carrots continue to increase their nutritive value for up to 4 days in the fridge (then the nutritional value starts to decrease).
I still dream of juicing vegetables and herbs, but can’t afford the quantities of raw veg (while living on a frugal pension). My favourite was (organic) 2 sticks of celery, 1/4 of a long continental cucumber, 1 green granny smith apple, 2 medium carrots, handful of parsley and a tiny bit of fresh ginger for oomph!
I can highly recommend a very old book called Fresh Vegetable and Fruit Juices by N.W. Walker D.Sc. It’s been published since 1936 continuously and contains lots of info on what individual ingredients do for you (that many modern juice recipe books fail to do).
It’s so good that Anthony remembers something like this health kick in your lives.
What a wonderful comment full of useful information. Thanks Vicki!
Beautiful story!
I agree with Anthony.
so funny, the things we do to ourselves in the name of heath! i’m with team anthony on the vote for chocolate! )
Anthony obviously learned from the carrot fiasco. 😉
Hope you heal quickly Julie, and like Anthony, I too, prefer chocolate! ♡
Diana xo
So adorable – thanks for the chuckle this morning. I’d say that Ants got to the “root” of your problem!!
I am with Anthony on the carrot juice question.
I would prefer chocolate
Ha!
I juice, too, but have gotten away from my regular carrot juice fix. You guys must have been drinking a lot to turn orange. 🙂 I did notice my palms a bit orangey at the time. Now I do fruit in the morning and greens and carrot in the afternoon when I am not to tired. A lot of time, I go for the coffee pick me up. 🙂