There are more nutrients in one juice than many people get in a day


FOR LONG-TERM CHRONIC DISEASE, I THINK IT’S NON-SENSICAL TO ONLY TREAT THE SYMPTOMS AND NOT THE CAUSES


improve dramatically since she got him onto juicing every day. Meanwhile a number of reputable


studies link juicing to a range of health benefi ts, from apple juice to alleviate asthma in kids (National Heart and Lung Institute, UK) through to three-times weekly juicing leading to a 76 per cent lower chance of older people developing Alzheimer’s (Vanderbilt School of Medicine, US), and many more besides. The Juice Master team is also a living,


breathing case study. Lennox uses juicing as a way to manage her arthritic condition, while Vale originally came to juicing in his late 20s in a bid to cure his head-to-toe psoriasis. “At the time I smoked 50 cigarettes a day, I was overweight, unfi t, drank too much, had asthma and eczema and other allergies – and then there was the psoriasis.” Discovering a book by Norman


Walker, considered to be the pioneer of juicing, Vale read that his psoriasis could be treated with a juice of celery, cucumber and spinach. “But I hated vegetables and I just couldn’t drink that combination, so I tried carrot juice instead – I’d read about someone who’d used it to cure himself of bladder cancer. I spent months just drinking carrot juice. It didn’t work for my psoriasis though – I just turned orange! “So I went back to the original recipe


but added other ingredients to make it more palatable, including fruit. It cured my psoriasis – and all my other conditions too.”


August 2013 © Cybertrek 2013 Such whole-body benefi ts are echoed


by experts across the globe. Charlotte Gerson – daughter of Max Gerson, who devised Gerson Therapy, the controversial juice-based nutritional regime that’s said to cure cancer (see Spa Business 2 2008, p62) – famously said: "You can’t heal selectively. You can't keep one disease and heal two others. When the body heals, it heals everything." This is what Vale calls “one disease,


one solution”. He explains: “I believe juicing can help all illnesses. Never underestimate the power of the body to heal itself when given the right nutrients and opportunity to do so. “Even the World Health Organisation


says 85 per cent of Western disease is caused directly by what we eat and drink. So why isn’t diet the fi rst thing to be suggested when it comes to illness?” A number of documentaries, such


as Food Matters, go so far as to suggest that it’s the infl uence of Big Pharma – the drug companies – that ensures the power of nutrition in preventing and curing disease remains all but hidden. Vale is a little more balanced in his outlook. “I accept there are times when medical intervention is necessary, for short-term, acute conditions,” he says.


“But for long-term chronic disease, I think it’s non-sensical to only treat the symptoms and not the causes.” For all of that, he’s certainly not


advocating that people do nothing but juice for the rest of their lives. “Yes, you’ll eat again – who would want to live


on juice alone? Out of sheer desperation to rid my body completely of psoriasis, I once did a juice-only programme for three months – not even any smoothies or superfoods. Would I recommend it? Not in a million years. I lost too much weight – excess fat, but also healthy fat and lots of lean muscle. “That said, I’ve devised the 7lbs in 7 days


plan so carefully that you could live on it for three months if you chose to. There’s no need to, and I don’t recommend it, but on a nutritional level you could.” In fact, the recommendation is to


wean yourself back onto food carefully, starting with raw food like salad – which is great, as after a week of detoxing that’s what you’re craving anyway. The idea is that you then progress


to, as far as possible, a diet of what Vale calls Low HI (human intervention) foods. “It’s not about reading what’s on the label,” he explains. “It’s about eating food that doesn’t need a label to explain what it is.” Around 50 per cent should be high water content foods such as fruit, veg and juices, with the rest being lean proteins and wholegrain carbs. There’s also an acknowledgement that, for it to be sustainable, up to 10 per cent can be what Vale calls ‘party foods’… the naughty stuff.


JUICING THE WORLD Speaking to Vale it’s clear that, in spite of the well-documented weight loss successes of his programmes, it’s the health aspect that most interests him.


Read Health Club Management online at healthclubmanagement.co.uk/digital 41


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