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Juicing for Health

Professional Development/Personal Achievement

By successfully completing this course, you will:

  • Gain skills and knowledge to expand an existing practice, as a foundation qualification towards further studies, or for personal interest
  • Be awarded the BSY Professional Certificate of Merit

You can study this course from the comfort of your own home; in your own time and at your own pace; with helpful support and encouragement from our friendly tutors.

Course overview

Juicing – extracting the juice from fruits and vegetables – not only retains, but concentrates all the vitamins, minerals and enzymes that are naturally present. It provides them in their living, organic, balanced form. Juiced foods require little or no digestion, so the nutrients are absorbed quickly into the bloodstream, with no work of digestion. Little energy is needed for waste processing, so the body is able to divert energy into tissue repair and renewal. This is why juiced foods help in the fight against a wide range of ailments and diseases. Juices could be described as the perfect ‘fast food’ for today’s lifestyle.

Syllabus

  • Lesson One
    • Introduction
    • A Short History of Juicing
      • The Pioneers
    • Our Modern Diet
      • Poor Nutrition
      • Poor Digestion
  • Lesson Two
    • The Benefits of Juicing
      • Nutrient Content of Fruit and Vegetables
      • Precautions
  • Lesson Three
    • Getting Ready to Juice
      • Choosing your Produce
      • Which Fruits and Vegetables to Use
  • Lesson Four
    • Two Special Vegetables
      • Carrots
      • Wheatgrass
    • Juicing Machines
      • Choosing your Juicer
      • Types of Juicer
    • ‘Rules’ for Juicing
    • Recipes
  • Lesson Five
    • Juice Therapy
      • Fasting/Detox
      • Supplements
      • Treatment of Illnesses

Practical training

No practical training is required to complete this course.