The Juiceman’s Power of Juicing
Kordich consumes at least four glasses of vegetable juice and two glasses of fruit juice every day, and he is evangelical in extolling the physical and spiritual benefits of a diet based on fresh juice. Though he does market his own juicemaker, Kordich’s book is most intent on winning us over to the merits of liquefying and consuming fresh, raw produce. “What I am ’selling’ is a sensible, delicious, and nutritious route to a more energetic, healthier, and happier life.” A vegetarian, Kordich does not offer snake oil.
The bulk of the book consists of recipes—simple suggestions for juice combinations. Forty-six of them are fruit juices and fifty-seven vegetable, and Kordich advises that, except for the versatile carrot and apple, fruits should not be mixed with vegetables. It is best, he contends, to begin with organic produce and always to mix green juices with milder matter. Though his comments on each combination are brief, they are often repetitious and sometimes contradictory. While lauding apple-lemon as “simply the best-tasting drink you can make,” he also calls pineapple-grapefruit “my favorite” and carrot-apple “my favorite for more than forty years.” Roughly 90 percent of Kordich’s food intake is raw, and, though his explanation for why juicing is superior to eating fruits and vegetables remains murky, his enthusiasm is as infectious as any disease that juicing might prevent or cure.
A disclaimer on the copyright page denies any medical authority. Yet, following an alphabetical analysis—from apricots to strawberries, asparagus to zucchini, and A to zinc—of the virtues of individual fruits, vegetables, vitamins, and minerals, Kordich lists common disorders and the appropriate juice to treat them. These range from laryngitis (antidote: carrot-apple-ginger) to cancer (carrot-broccoli). Juices might not be the mythical elixirs that perpetuate life, but Kordich makes a compelling case for their ability to enhance it.