It is true that most people want to lose weight, but it is also true that some people are so thin they want to increase their weight (weight gain). Those who are thin and should do something like the body, get as much weight as much fat as possible.
There Are Four Types Of Juice To Prevent Weight Gain
1. Garlic juice
The early home of garlic is Middle Asia. It has been very popular in India since ancient times. In Sanskrit, garlic is called ‘rasona’ which means lacking in only one ‘rasa’ (taste).
There are six ‘rasas’ (tastes) in all— sweet, sour, saltish, bitter, pungent and astringent. Garlic contains all these ‘rasas’ (tastes) except sour. Garlic is widely used both as a food and medicine.
The fool of garlic contains several small cloves forming a compound bulb. Garlic with a single clove is also available and is thought to be more effective than an ordinary garlic bulb. People recognize it by its pungent and offensive smell.(Weight Gain Cure By Juice)
Garlic is pungent, warm, heavy, aphrodisiac, oily, delicious, medicinal, digestive and refreshing. It improves the voice and eyesight. It bestows strength. It is laxative.It kindles gastric fire and as a tonic to hair.
It helps the process of calcification in fracture and also is useful in dyspepsia, cough, windiness, worms, heart-disease, oedema, hiccough, asthma, leucoderma, acidity, piles, hard, breathing, colitis, chronic-fever, loss of appetite, catarhh, constipation and tuberculosis.
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Health Benefits of Garlic juice
Garlic is a powerful antiseptic. Garlic juice mixed with equal quantity of water destroys cholera germs. Garlic kills both gram positive and gram negative bacteria.
Dr. Minchin pointed out that garlic is a preventive for typhoid. The essential oil sulphide found in the garlic is an excellent remedy for respiratory diseases. Eminent doctor F. W. Crossman is of the opinion that garlic is a marvellous remedy in the treatment of pneumonia.
He used it for several years and, on a paper on this disease, he has written that temperature, respiratory and pulse disturbances—he symptoms of pneumonia—are brought under control (to normal state) within two days only with the use of garlic. Garlic is a sure remedy in the cases of windiness of any kind.
It cures paralysis, stiffness of the whole body, heart trouble, stomach-ache and many other ailments. Garlic has been proved effective as an expectorant and in bronchitis.
A number of medical men recommend the use of garlic even in tuberculosis. Garlic dislodges phlegm, induces sleep, improves digestion and helps to gain weight.
Garlic prevents intestinal infection and vitalizes the intestines. It is an excellent medicine for indigestion, dyspepsia, slow flow of digestive juices and gas.
Work by Dr. Weiss of Chicago demonstrated the great benefits, received in a controlled trial on sufferers from long-standing intestinal disorders such as persistent diarrhoea.
In wounds and ulcerations, garlic is used for counteracting putrefaction. Garlic-juice is employed, together with water, for cleansing infected wounds.
When they are thus washed, the condition of the foul ulcer improves within one or two days, the pain ceases and formation of pus decreases. It is necessary to employ the juice diluted with three parts of water. In Russia, it is commonly used for dressing wounds and ulcers.
In the Medical College of Lucknow, 15% garlic juice was applied in dressing to 335 patients suffering from various types of ulcer for experimental purposes.
In one or two days 60 per cent of the patients improved considerably and were discharged from the hospital. The experiment was carried out with a grant from the U. P. Government. When there was necessary pus and slough it was found necessary to use 50 per cent garlic juice.
Garlic is also useful gout and stones of the kidney and gall bladder. Garlic has properties to reduce high blood pressure and hence its importance and popularity in the present times has increased by Leaps and bounds.
It reduces athero-sclerosis and gives relief so the heart. The heart thus becomes vitalized. In the case of eat-pain and deafness a drop of its juice in the ear is beneficial.
How to use Garlic
Garlic should be crushed and pounded for extracting its juice. A teaspoon or two of garlic juice mixed with water can be taken or it can be taken in sauce form.
Nutritional Facts about Garlic juice
Iron 1.3mg/100 gm
Vitamin ‘C’ 13mg/100 gm
2. Beetroot juice
The native home of the beet is the Mediterranean area and the South-Western Asia The beetroot has been used as food for the last 2,000 years.
The early Romans and the Greeks used to consume it profusely. The old Greeks looked upon the beet as being good for cooling the blood. The beet is a buIbous root.
It resembles a top. It is of two colours :red-violet and white. The beetroot is somewhat hard to digest. It is oily, cool; nutritious and a bile-controller. It improves the quality of the blood. Beetroot reddens and vitalizes the body.
The betaine content of the beet helps in cleansing the stomach and the intestine.
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Health Benefits of Beetroot juice
In France, there have been many experiments on the use of very large quantities of beet-juice to aid recovery in cases of malignancy. Some promising results have been reported.
In Germany, beet-juice is available in bottles. It is widely used as a powerful restorative during convalescence.(Weight Gain Cure By Juice)
In 1946, a German naturopath Kunstmann was successful in curing a number of cancer-patients with beet juice. Thereafter, in 1950. Dr. Firenczi from Hungary successfully treated a patient of malignant tumor with beet-juice.
It was noted that beet-juice had a beneficial effect on other ailments also. Many patients gained weight by consuming beet-juice. At Soma in Hungary the experiments on this beet-therapy are still in progress.
In this therapy, the patient is supported on water fast for first two days. Then for a Few days the patient is given fruit-juices. In the third stage, he is given a mixture of 250 grams of beet-juice and 250 grams of carrot-Juice, this regimen is then continued throughout the treatment period.
Beet-Juice is harmless and beneficial. As it is rejuvenating, it is effective in every type of weakness. It also purifies the blood and brings redness to the body.
How to use Beetroot
The beetroot is used as a salad, We in India rarely use the beet, but in foreign countries the beet-juice is widely used and its unique benefits are taken advantage of.
Adequate amounts of nutrients can be obtained only when beet is taken in juice-form. Juice can be extracted by pounding or shredding the beet.
A juicer is very convenient for extracting juice from the beet. Beet juice can be mixed with the juice of carrots, cabbage, mango or papaya.
Nutritional Facts about Beetroot juice
Vitamin ’B’ 210 micrograms/100gm
Vitamin ‘B 2’ 90 micrograms/100gm
Nicotinic acid 0.4 mg
Vitamin ‘C’ 8.8 mg/ 100 gm
3. Apple juice
The early home of the apples is believed to be the Caucasus Mountains. It is now grown in all the parts of the world. It has been known to India for over many centuries.
Apples are available in abundance in the months of August and September, although now they are grown all the year round. The apple is considered as one of the best fruits. The apple has a sweet-sour taste.
It is constipating nourishing and easily digestible. It helps to quench thirst It appeases bile and windiness, cures dysentery and strengthens intestines. Its pectin content relieves cough and helps in eliminating toxic elements from the body.
Apple juice is very useful in decreasing the acidity in the stomach. Apple vitalizes the heat, the brain, the liver and the stomach. Apple works as an appetizer and improves the quality of blood.
Health Benefits of Apple juice
Supporting the medicinal qualities of the apple, the American Medical Association has stated that the apple is very useful in the cases of children’s diarrhea. Though the apple has laxative qualities, the pectin in it checks diarrhea.
Dr. J. H. Kellogg, the celebrated dietarian of Battle Creek, U.S.A. is of the opinion that the apple is an excellent disinfectant for the stomach and intestines.
I-le further states that apple is a valuable remedy in jaundice and in cases in which the kidneys and the liver are diseased. Apple is also recommended as a good remedy for gout and arthritis.
Fresh apple-juice is most wholesome when taken with honey. Apple-juice gives relief in the weakness of the nervous system, kidney-stone, acidity, indigestion, headache, bilious-ness, asthma and dysentery.
The slight acid content of the apple also exerts an antiseptic influence upon the germs present in the mouth and teeth, when it is taken by chewing sufficiently.
Apple may therefore be looked upon as a natural protector of the teeth and hence should be taken in all tooth troubles.(Weight Gain Cure By Juice)
How to Use Apple
Fresh apple juice is very convenient for the consumption. Of course, some quantity of apples can be masticated and eaten raw. But to get the benefits of more nutrients fresh apple juice recommended.
Nutritional Facts about Apple
Iron 1.7 mg/100 grams
Vitamin ‘B’ 40 I. U/100 grams
Vitamin ‘C’ Trace
It also contains a small amount of copper.
4. Potatoes Juice
The potato is the most popular and widely used vegetable in the world. It is native of Southern America. The potato was brought to Europe for the first time by Columbus, on his return from the New World, after his second voyage.
In the 16th century, the potato was looked upon as a poisonous tuber. Its food value was realized when in the year 1771 a prize was offered in France for the discovery of an article of food which could be used as substitute for wheat in times of famine.
Since then it has become very popular and its importance as a food article has been recognised.(Weight Gain Cure By Juice)
At present the potato is widely cultivated in India. It grows on a vine in the form of an underground root. Potatoes from Mahabaleshwar in Maharashtra are of excellent quality.
Potatoes are cool, delicious, heavy, dry and energising. They increase virility. They cure leprosy hut promote cough and gas.
Health Benefits of Potatoes juice
The potato prevents the fermentation process in the intestine and helps the growth of friendly bacteria in the digestive tract. Potato juice gives good relief to the patients suffering from duodenal and gastric ulcers.
It gives relief in constipation and pile. As the potato contains soda and potash, it prevents acidosis, and maintains the alkali reserve of the (body).
It is useful to the patients suffering from gout, as the mineral elements of the potato help the elimination of uric acid from the body.
Potato and potato-juice give encouraging results in several skin-diseases especially in eczema. For this, potato-juice should be drunk as well as applied to the diseased part of the skin.
How to use Potatoes
The potato should be cut only when it is to be served otherwise it loses much of its vitamin ‘C’. If potato is peeled before it is steamed or boiled, most of its nutrients are destroyed. In foreign countries raw potato-juice ¡s widely used.
It is desirable that this custom comes in vogue in India too. A juicer should be used for extracting juice from potatoes. The other method for getting juice is to crush or pound potatoes and then extract the juice through a cloth.
The portion of the Potato with green discoloration should be cut and discarded because it contains a toxic substance called ‘solanine’. Besides, if the potato is found sprouted, the sprouted portion should be cut and discarded before its use.
Nutritional Facts about Potatoes juice
Iron 0.7mg/ 100gm
Vitamin ’A’ 40 I. U. /100gm
The potato is also a source of vitamins ‘B1’, ‘B2’, niacin and contains vitamin ‘C’ too. The abovementioned contents indicate that all the virtues of cereals are imbibed in potato.
Its nutrients are easily digestible. 95 per cent of the potato is digestible. It is completely absorbed in the body within two and half hours after eating it.
The most important contribution of the potato is its .Vitamin ‘C’ content. Scurvy in Europe has become more and more uncommon with the increase in the use of potato. The amount of vitamin ‘C’ in potato decreases with the passage of time.