The AIM Garden Trio®
Juicing, and the benefits of a juicing program, have long been recognized around the world. Since the early part of this century, researchers such as Norman Walker, D.Sc., and Bernard Jensen, D.C., Ph.D., have investigated the effects of juice as part of the daily diet. Their studies show that juice can provide all the basics of human nutrition, including carbohydrates, proteins, fats, vitamins, and minerals.
Juicing adds to the benefits of fruits and vegetables. Because juicing removes fiber, the important nutrients and phytochemicals found in plants are absorbed more easily by our bodies—sometimes within minutes—without too much effort on the part of the digestive system. As well, more of the nutrients are absorbed; fiber is not present to escort some of them out of the body.
How healthy is juicing? A handbook distributed by the United States Department of Agriculture lists the following riches in one glass of juice from one-half pound of fresh carrots: 12 g of protein, 18 g of carbohydrates, 69 mg of calcium, 1.3 mg of iron, 635 mg of potassium, 20,460 International Units (IUs) of vitamin A in the form of beta carotene, 15 mg of vitamin C, and small amounts of the B vitamins.
Fresh fruit and vegetable juices are also rich in enzymes. Enzymes spark the hundreds of thousands of chemical reactions that occur throughout the body; enzymes are essential for the digestion and absorption of food, for the conversion of food stuffs into body tissue, and for the production of energy at the cellular level. In fact, enzymes are essential for most of the building and rebuilding that goes on in the body every day. When foods are cooked, enzymes can be destroyed; that is why raw foods and juices are so important to us. They provide us with an excellent source of all-important enzymes.
Nutritional researchers have concluded that there are three juices that form the core of any effective juice program: a green vegetable juice, a carrot juice, and a beet juice. Combined, these three juices provide a simple way to add natural, healthy nutrients to your diet. This is the AIM Garden Trio.
BarleyLife® a green vegetable juice
Barleygreen was one of the first products created to make the benefits of juicing readily available to consumers through the advantage of new technologies. Developed by Dr. Yoshihide Hagiwara, a Japanese pharmacologist, during 25 years of research, Barleygreen® contains a wide spectrum of nutrients, including vitamins A, B1, B6, C, and E, and the minerals potassium, calcium, magnesium, manganese, and zinc. In addition, young barley grass contains significant amounts of amino acids, enzymes, chlorophyll, and alkalizing substances.
Since the development of Barleygreen®, university studies in the United States and around the world have reinforced Dr. Hagiwara’s belief in the value of natural foods, and of barley juice in particular. For example, at the University of California-Davis Department of Environmental Toxicology, researchers have discovered a substance—2”-0-glycosyliso-vitexin—in barley leaf extract that is one of the most potent antioxidants found to date in a food source.
To preserve the delicate balance of nutrients and phytochemicals in young barley plants, Barleygreen® is produced through a special patented process so that these substances are delivered to the consumer intact. AIM BarleyLife® is grown without the use of chemical fertilizers, herbicides or pesticides, and is guaranteed to be residue-free.
Just Carrots® a carrot juice
It is well established that carrots are a healthy food. They contain many important nutrients—beta carotene and other carotenoids, B vitamins, vitamin C, the minerals calcium and potassium, and much more. Of all of these, it is beta carotene that traditionally has received the most attention.
Beta carotene is one of about 500 similar compounds called carotenoids that are present in many fruits and vegetables. The body changes beta carotene into vitamin A, which is important in strengthening the immune system and promoting healthy cell growth. However, beta carotene is much more than the precursor to vitamin A. Only so much beta carotene can be changed into vitamin A, and that which is not changed contributes to boosting the immune system and is also a potent antioxidant. Antioxidants fight free radicals and help prevent them from causing membrane damage, DNA mutation, and lipid (fat) oxidation, all of which may lead to many of the diseases that we consider “degenerative.”
Just Carrots has one of the highest sources of natural beta carotene—up to 360* percent of the U.S. government’s Recommended Daily Allowance (RDA). Drinking one glass of Just Carrots provides you with 18,000 to 20,000* IUs of beta carotene. In addition to beta carotene, Just Carrots contains vitamin C, calcium, and potassium. Just Carrots is monitored for maximum nutrient levels. A single serving of Just Carrots crystals contains 40* calories; a single serving of caplets contains 25* calories.
The carrots used in Just Carrots are residue-free, ensuring that you will not be getting harmful toxins. A special process is used to produce Just Carrots™, which ensures that nutrients and enzymes remain active. This process does not use additives, sweeteners, fillers, or artificial ingredients. The caplets contain a small amount of inert binders to hold them together.
* These figures vary depending on variations in carrot crops due to climate, soil, and times of harvest.
RediBeets® a beet juice
What do beets provide us? One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as vitamins A and C, niacin, folic acid, and biotin. Although these are not found in “RDA” quantities, we must remember that nutrients derived from a natural source may be “better” than those found in supplements, as they are found in an organic form. When these nutrients are captured in a juicing process, they remain in a form that is much easier to assimilate than synthetic nutrients. The iron in beet juice, in particular, is noted for being much more easily assimilated than man-made forms of iron.
According to John Heinerman in the Encyclopedia of Healing Juices, beets (and beet juices) are a blood-building herb that detoxifies blood and renews it with minerals and natural sugars. The encyclopedia goes on to note that there may be substances in beets that aid circulation.
Other sources also speak highly of beets and beet juices. Dr. H.C.A. Vogel, in The Nature Doctor, states that beet juice contains betaine, which stimulates the function of liver cells and protects the liver and bile ducts. Norman Walker, D.Sc., in Fresh Vegetable and Fruit Juices, claims that beets build red corpuscles and add tone to blood.
An article in the February 27, 1996, issue of Cancer Letters reports on an animal study that shows that beetroot has a significant tumor-inhibiting effect. The abstract for the study says, “The combined findings suggest that beetroot ingestion can be one of the useful means to prevent cancer.”
The half pound of beets used to make one teaspoon of RediBeets® is residue-free, and the beets are processed in a state-of-the-art facility that separates the juice—and its valuable nutrients—from the plants’ fiber. In this process, the beets are not subjected to high temperatures that may damage their nutrients.
As part of a regular juicing program, RediBeets® provides one of the most convenient ways to achieve an improved diet through regular consumption of vegetables.
How to use the Garden Trio
Q & A
How can I mix these products? Can I take them with
other AIM products?
Is it okay to take more than the recommended serving?
Where can I find more information?
Blauer, Stephen. The Juicing Book. Garden City Park, NY: Avery Publishing Group. 1989.
Heinerman, John. Encyclopedia of Healing Juices. West Nyack, NY: Parker Publishing Co. 1994.
Walker, Norman W. D.Sc. Fresh Vegetable and Fruit Juices. Prescott, AZ: Norwalk Press. 1970.
Barley, carrots, and beets
Hagiwara, Yoshihide. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. 1985.
Kapadia, G.J., et al. “Chemoprevention of lung and skin cancer by Beta vulgaris (beet) root extract.” Cancer Letters. 100: 1-2, February 27, 1996, 211-4.
Passwater, Richard A., Ph.D. Beta-Carotene. New Canaan, CT: Keats Publishing, Inc. 1984.
Swope, Mary Ruth. Green Leaves of Barley. Phoenix, AZ: Swope Enterprises, Inc. 1987.
All members of the Garden Trio© are true juice products—minimal fiber is present. All three products are easily assimilated, convenient to use, use advanced processing, and are residue-free.
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