Ten years ago, Kris Carr was a junk-food lover and a busy actress and photographer living in New York, with no concept of what to eat and how to take care of herself. She ignored the chronic health issues she was experiencing, as many young people do. They got worse and worse. On Valentine’s Day 2003, at the age of 31, she was diagnosed with inoperable stage 4 cancer in her liver and lungs.
Immediately, Kris set about overhauling her lifestyle and diet. She recorded the process in her award-winning documentary, Crazy Sexy Cancer and went on to write five bestselling books on living and thriving with cancer. Juicing is a big part of the wellness activist’s health-maintenance plan. Here she shares her story and tips.
Kris Carr, wellness activist and author, image from kriscarr.com
How did you discover juicing?
After being told I had a rare and incurable cancer, I thought about many ways to participate in my wellbeing. I wanted to build up my immune system, boost my energy and reduce inflammation. So I started getting interested in food. When I found juicing, it felt like I’d found home base.
My initial exposure was through the Hippocrates Health Institute. I went for a 3-week life-change program. A core component was juicing—and drinking wheatgrass, which I’m still not fond of. I drank so much juice and felt incredible. Then after their 9-week program, I felt like I wanted to juice for the rest of my life.
What were the first benefits you noticed?
I’d had problems with eczema and skin rashes and used topical meds for years that no longer did anything. My skin problems cleared up. Also my inflammation markers on blood tests had been high, as was my cholesterol. Those came down.
It’s important to point out that I did change my overall diet though—juicing is not a magical bullet that means you can just eat McDonalds the rest of the time. And in spite of the benefits I’ve experienced, I can still have issues with chronic and adrenal fatigue at times.
What are good fruits and veggies to start with for people new to juicing?
Start simple—with nothing too strong or bitter and not too many ingredients. I like cucumber and celery, and romaine is a nice sweet green. You could add a little apple and lemon too. That blend tastes really wonderful and is full of vitamins and minerals, magnesium, calcium and anti-oxidants. It’s like getting a garden of nutrients in a glass.
What are the basic rules of juicing for health?
It’s important not to spike your blood sugar and create energy dips and highs. You should juice more vegetables rather than fruits—or sweet root veggies. I have a general rule of doing three veggies to one piece of fruit.
People with Candida can have a huge flare-up if they overdo the fructose. And it’s said sugar can increase cancer and create inflammation. You can see so many benefits from juicing, but do watch the sugar.
The easiest way to do this is by getting to know the glycemic index. When you choose low-GI foods, it’s better. Balance out higher-GI fruits with celery and cucumber. I make juice with pineapple, but I’ll use cucumber, lime and romaine in it too. A little fruit goes a long way.
How much juice do you drink in a day?
I used to be a big coffee junkie, but now instead of having a coffee break I have my juice break at 4. I make enough in the morning to have that second serving in the afternoon, and I store my juices in Mason jars in the fridge. I fill the jars all the way to the top so the juice oxidizes less and nutrients are preserved.
Are all juicers created equal?
A bunch of juicers are great. The most important thing is to find the right price point for you. I like Breville and Omega, I also have a Green Star juicer, and it makes the juice last longer. They say the enzymes stay more intact when you juice with a masticating juicer.
Also, it’s important to find a machine that’s easy to clean. That’s one of people’s big resistances to juicing—the clean-up.
How can you minimize the work?
If you’re not washing up straight away, at least put the pieces of your juicer in a big pot to soak. And when you shop, take your fruit and veggies home and wash them straight away. I’ll put them all in bags, washed and ready to go. Sometimes I’ll bunch things up for recipes, so at least in the morning, I’ve cut down on prep time.
How do you get your juice when you’re away from home?
I bring green powder supplements for travel. And there are so many juice bars everywhere now, thank goodness. Even Starbucks does juice!
How can juicing be part of a weight-loss plan?
It helps reduce cravings, balance blood sugars and fill you up. Also, we overlook that oftentimes when we get hunger pains, what’s really going on is we’re thirsty. Many of us are slightly dehydrated all the time. When you add juice to your diet, you’re reducing thirst and hunger pangs. Still, juicing has to be part of a bigger plan: you can’t just have your juice then eat junk food and expect to lose weight
Any advice on juicing to detox?
You can do a juice fast, if you want, or just add a juice a day to your diet. But if you’re eating pretty well right now, you may not have much to deal with. Lemon is great, as is ginger. Cucumber is also very hydrating, and watermelon is a natural diuretic.
One thing I suggest is go slowly. Most of us have busy lives and need to function, so if you find yourself in a detox pickle—with nausea, headaches, skin eruptions, or diarrhea—you’re not going to do great. The more you approach it in a balanced way, the more you’ll get through it without aches and pains.
If you have thyroid issues, should you go easy on the green juice?
Some say that people with thyroid issues are more sensitive to cruciferous veggies. The jury’s out on goitrogens. Some say they may be able to consume them, if they’re getting enough iodine from sea vegetables, dulse and kelp.
If people are concerned, I recommend juicing non-cruficerous ingredients, such as celery, cucumber, romaine, grapefruit, beet leaves or roots, and watermelon. It’s always helpful to get blood tests if you have thyroid issues and to keep track. And pay attention to how you feel—that’s the first reflection of success.
Juice versus smoothie…
I love smoothies too! Some folks in the juicing world tend to pooh-pooh them. They say that with juicing, by removing the fibre, you’re giving your body a complete rest and don’t have to engage digestion—the body just takes in nutrients and renews and repairs.
I tend to juice more, but I do include smoothies in my diet. One of the good things about smoothies is that you still get the fibre. Also, you can add healthy fats to a smoothie: avocados are a great replacement for dairy, which can be inflammatory and have growth hormones in it. You can also blend in coconut water or flesh; almond butter or milk; hemp and other superfoods. I have an e-guide at kriscarr.com called Crazy, Sexy Juices and Succulent Smoothies with lots of tips and healthy recipes.
How is your health these days?
I was diagnosed in February 2003 and given ten years to live. Right now I’m doing great, and my tumors are better than ever. For me this is a lifelong plan. There’s no cure for the kind of cancer I have, so living this way has truly helped me. I won’t say juicing cures cancer, but I will say it reduces inflammation and helps you feel better as part of an anti-cancer plan.
Any parting words?
Juicing is not just for people with cancer. It’s great for people who don’t have a health problem—it’s one of the ways to avoid a health problem. If drinking green juice can help cure chronic disease, then I say ‘cheers!’
Thank you, Kris!
Find Kris’s favourite green juice recipe here.
