If you were under the impression that potato is just a plate of starch, think again.
Hold the sour cream and chives, hold the butter, salt, pepper, and super-size fries, actually, hold cooking altogether -- I’ll take my potatoes raw and juiced, thank you. You may like them baked, mashed or French-fried, but I bet you never had your potato in the raw. For many years, potato juice has been used as a natural remedy to improve the digestive system, even to relieve the pain from ulcers, reduce gastritis discomfort, and help with constipation. So reach way back into your cupboard and pull out your forgotten juicer, which will leave a perfect spot for your deep fryer.
The Healing Powers and Health Benefits of Potato Juice
Heals Digestive Disorders
Relieves the Pain of Ulcers
Potato Juice Nutrition
If you were under the impression that potato is just a plate of starch, think again. Spuds are an excellent source of vitamin C and high in carbohydrates, potassium, manganese, calcium, iron and fiber when eaten. In fact, a single potato provides about half your daily need of vitamin C and vitamin B6, and 18% of your daily need of iron and niacin, with an added 7 grams of protein.
Nutrition Facts
Potato Juice is an excellent source of:
Potato Juice is a good source of:
- Calcium
- Manganese
- Potassium
- Iron
- Fibre (when eaten)
- Protein
- Vitamin B6
- Zeaxanthin
Phytochemicals & Antioxidants in Potato Juice
During World War I, a group of German soldiers, near starvation, were forced to live on raw potatoes. The soldiers with gastric disorders were relieved and cured. After the war, Dr. J. F. Magerl began treating gastric patients with raw potato juice. After ten days of the treatment, most of the patients showed no symptoms.
Potatoes can come in a multitude of colors, including orange, red, or yellow, and even purple and blue. And as with all veggies, the richer the pigments, the higher the phytochemical punch. For example, there is a red and purple fleshed potato that contains high levels of anthocyanins, which have been shown to inhibit human tumor cells. Dark yellow or orange spuds are high in the carotenoid zeaxanthin, which can fight certain eye diseases.
Preparing for Juicing
Wash and cut away any brown or green spots. Leave the rest of the skin on when juicing.
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Potato Juice Tips
When potatoes are juiced, a white silky paste will form on the bottom of the glass. Give it a good stir before drinking. Unlike other juices that can be prepared the night before, it’s best to drink potato juice right away.
Picking Perfect Produce
The deeper the color, the better. Look for potatoes with eyes, revealing the fact that they are alive with enzymes, ready to sprout. Potatoes without eyes are mutants and are not desirable. They should be firm without black spots and with no green color, which can cause a slightly toxic effect. Never juice a green potato.
Storing Your Produce
Depending on the variety, potatoes will keep well in a cool dry place for a number of months.
Taste Combos
Potato juice on its own is not particularly tasty. Mix with carrot and apple, or lemon with added honey.
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The The Juice Nut Guide To Juicing (eBook) is available to purchase now!
If you are interested in anti-aging, detoxifying, and maintaining radiant health, or discovering what type of juice will heal and protect from just about every ailment, then this is book for you. In an easy, fun read, Ron provides detailed nutritional information about all of the common fruits and veggies in your supermarket, plus 20 years of personal juicing tips. Everything you need to know about juicing in one book! (Available in PDF & Kindle formats)
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