thanks for uploading.... why do you grind everything up at the end? and it look like there was a bunch of pulp left over at the top of the grinder, do you use that?
@mustaffa1611 Two reasons; Grinding everything up "squeezes" out as much nutrients as possible from the veggies. Secondly, we want to make everything more easily digestible for a supposed weakened digestive system and that is also why you eliminate the heavier fiber (pulp leftover) leaving only a liquid puree, again, for easy digestion. This is the intention for treating a weakened system. You could, however, eat the soup as is like a meal if you wanted to which is great.
I am a bit confused. In the documentary "Food Matters" which had some commentary by Charlotte Gerson, they stated that just steaming our veggies kills the nutrients. How then is it possible for this soup to have nutritional value if it's been boiled for 2hrs? By the way, I'm having some now and it's a great alternative to a heavy night time meal as it's much easier on digestive system especially when blended. Needed sea salt though :)
@GetSavedNowAskMeHow The idea is to cook it at the lowest heat possible which is why you cook it for so long. Also it's covered and cooking and absorbing its own nutrients at the same time whereas in steaming the nutrients "bleed" off. I see no harm in adding organic, unprocessed sea salt as it too is very good for you. I have that documentary Food Matters in my que and will watch today. Be sure and check out Forks Over Knives as well.
@gumonthepants Thank you! Yes the sea salt is great, you can grind it up real good and it's better than all the store bought stuff with the MSG variants, dextrose etc.
@FinalStandProject Very funny! Make enough for 3 to 4 days and store it in a big, glass jar or something. Do NOT reheat with a microwave!! Only use stovetop for reheating as microwaves destroy the lifeforce in foods AND water. Thanks again, apachejunction1 .
use red onions, not white - red pigments are really antioxidants also red cabbage not green/ white has way much more antioxidant compounds - berries, carrots, turmeric, grapes, anything strong color food... ever wondered why stains of some fruits like berries or cherries don't wash out with nothing ? because the pigments are more powerfull than even poisonos detergents. Imagine what these pigments with their antioxidant - protective behavior/ properties can do for you ! let's live in color :)
When you're cooking it for an hour what do you do? Add a cup of water and bring to a boil and simmer on low for 2 hours? Also instead of a food mill can't I let it cool for a few minutes and puree it in my blender? Thanks!
@LietMonty I'm pretty new to healthy living but I have read that blending- whether soups or juices - puts more oxygen into it and causes faster aging (oxidation?). That's why they use the Norwalk juicer and a press for juicing and food mill for soups. I plan to finish my soup within 2 days so had no qualms about blending but would like to get a mill too.
Thanks for posting, this has got me started. The Gerson book wasn't too detailed on how to make this soup. Do you throw away the fibers on the top of the Food mill? Are you just trying to separate out the juices? Cant seem to find the "parsley root" Looks like you were using the top? I've seen celery roots. Are the Celeery stalks just as good. I was using a food processor to dice, and blender to liquify. Figured Gerson didn't have those available.
@KarasCyborg You're welcome. Yes, I was confused too and this is why I made the video.The idea behind the Gerson Therapy is to get as much nutrition into your system while taking the burden of heavy digestion off the digestive system.Grinding the soup down to liquid aids this concept and yes you throw out the remaining fiber pulp. Of course, if you're not real weak or sick you could probably just blend it up. Yes, Parsley root is VERY hard to come by.Celery root isn't easy to find either
@gumonthepants I have ordered my Food Mill from Amazon. I was able to use a SS strainer and a spoon to cut the pulp out of the liquid. Looks like the liquid was just a little over the third (not quite 1/2) of volume as the pulp. Seems like a well blended split pea soup. I might be using too much parsley because it's the only thing that's green, I used the whole bunch I hate to waste it. After I learned parsley stops the tumor from forming a blood supply, it's going in everything.
holy muffins don't store your soup in toxic cancer causing plastic use old glass jars from like spaghetti sauce ! that plastic also feminizes men and estrogen dominates women !! great soup !
just tried it today mine came out WAY too thick, didn't have tomatos (organic) so had to substitute for red cabbage (I know she says don't substitute but it is on the acceptable list I think) I'm new to all this it is my first gerson soup. kinda thick and a bitch to make but otherwise alright
@ShesThe1yup I agree: the grinding part is not that fun but the rest goes pretty smoothly. I was seriously considering constructing the top of my mill crank to fit my cordless drill!
@gumonthepants haha lol yea I know what you mean :) at least the soup is cooked whereas it's prob harder to grind up all the uncooked stuff. but yea I had to add more water to thin it and after alot of transfering it to this and that I finally figured out what the heck i was doing hahhaha :)
Hey there! Great demo of making this soup. I realise its sposed to be thin to digest easier, but would it be fine to just blend it instead? I am using this as part of a health program but don't think I'd have the energy to use the food mill after all the cooking!
@sypher7 Thanks for the comment. I don't see why not for blending because once I've milled my pot of soup there really isn't much left behind as far as fibrous pulp is concerned. By the way, the you and everyone else who might be reading this: I treated myself successfully with the Gerson Therapy for 1 year but now maintain a regular, healthy lifestyle with Ayurveda on which I am THRIVING. I was introduced to it in a book called Timeless Secrets of Health and Rejuvenation by Andreas Moritz.
@MsMagicalMermaid Yes, you absolutely can eat this soup without milling it. The reason for milling is when you're sick this takes the heavier digestive burden load off of your stomach by giving you the nutrients in liquid form.
@ArizonaAdventures I've wondered about that myself. I suppose you would need a lot more of the vegetables to create enough juice. Then again, the juice produced would be more of a concentrate and you would need less seeing as how the soup calls for extra amounts of water. Also, the soup is used as a meal. This is a good question for the Gerson website.
@gumonthepants Thanks for your fast reply. I will try to make the soup the traditional way and see what you can find out. I've been drinking the apple and carrot juice for the past few days and enjoy it very much.
@luisamedina1 The first vegetable shown is the celery root or celery knob or celeriac. It is a kind of celery grown as a root vegetable. Not the easiest thing to find in your typical grocery store. Here in NYC I have found them at Citarella, Agata & Valentina and through FreshDirect.
I just ordered a Norwalk that will be here tomorrow so I'm looking up recipes. I was wondering if this could be put in the Norwalk and caught with the bag in a big bowl and then pressed. Any thought on that? Or is it too much juice for a juicer? it looks delicious.
@ndpioneers I suppose you could do it this way, rendering your soup pure liquid. I, personally, like the food mill's ability to leave the soup heavier with pulp. The idea behind processing this soup for cancer treatment is to deliver nutrients easily by taking the burden off of a supposed weakened digestive system. It seems your method, if it works, would render the soup to the highest level of absorption rate for the most sensitive stomach.
@DrPaul4justice : Good question! Distilled water IS called for but I use good, filtered water for mine. After all veggies are in the pot I fill to about 1/2 inch below them. As the it heats up, the veggies break down and fall nicely into the water. Same way as other soups, more water for thin and less for thicker soup.
@joeb0 Gerson emphasized the time it takes to digest food so he probably thought blended food is quicker to absorb and retain more of the nutrition. But I guess if you cook it for 2 hours there's no difference once in your stomach.
This soup is a nutritious, kidney-cleansing meal. Processing the soup through a mill presses it through little holes which hold back most of the fiber, seeds, skins, etc. If you blend it, it will be overloaded with fiber and taste bitter from the seeds and skins.
thanks for uploading.... why do you grind everything up at the end? and it look like there was a bunch of pulp left over at the top of the grinder, do you use that?
mustaffa1611 1 month ago
@mustaffa1611 Two reasons; Grinding everything up "squeezes" out as much nutrients as possible from the veggies. Secondly, we want to make everything more easily digestible for a supposed weakened digestive system and that is also why you eliminate the heavier fiber (pulp leftover) leaving only a liquid puree, again, for easy digestion. This is the intention for treating a weakened system. You could, however, eat the soup as is like a meal if you wanted to which is great.
gumonthepants 2 days ago
MAKING SOME GALLBLADDER STONE SOUP? MMMM REEEEL GOOD
tenthousandyearsgoon 2 months ago
I am a bit confused. In the documentary "Food Matters" which had some commentary by Charlotte Gerson, they stated that just steaming our veggies kills the nutrients. How then is it possible for this soup to have nutritional value if it's been boiled for 2hrs? By the way, I'm having some now and it's a great alternative to a heavy night time meal as it's much easier on digestive system especially when blended. Needed sea salt though :)
GetSavedNowAskMeHow 2 months ago
@GetSavedNowAskMeHow The idea is to cook it at the lowest heat possible which is why you cook it for so long. Also it's covered and cooking and absorbing its own nutrients at the same time whereas in steaming the nutrients "bleed" off. I see no harm in adding organic, unprocessed sea salt as it too is very good for you. I have that documentary Food Matters in my que and will watch today. Be sure and check out Forks Over Knives as well.
gumonthepants 2 months ago
@gumonthepants Thank you! Yes the sea salt is great, you can grind it up real good and it's better than all the store bought stuff with the MSG variants, dextrose etc.
GetSavedNowAskMeHow 2 months ago
awesome, I will be sure to set aside 3 hrs per day for each meal
FinalStandProject 2 months ago 2
@FinalStandProject Very funny! Make enough for 3 to 4 days and store it in a big, glass jar or something. Do NOT reheat with a microwave!! Only use stovetop for reheating as microwaves destroy the lifeforce in foods AND water. Thanks again, apachejunction1 .
gumonthepants 2 months ago
use red onions, not white - red pigments are really antioxidants also red cabbage not green/ white has way much more antioxidant compounds - berries, carrots, turmeric, grapes, anything strong color food... ever wondered why stains of some fruits like berries or cherries don't wash out with nothing ? because the pigments are more powerfull than even poisonos detergents. Imagine what these pigments with their antioxidant - protective behavior/ properties can do for you ! let's live in color :)
RawClorophile 3 months ago
When you're cooking it for an hour what do you do? Add a cup of water and bring to a boil and simmer on low for 2 hours? Also instead of a food mill can't I let it cool for a few minutes and puree it in my blender? Thanks!
LietMonty 4 months ago
@LietMonty I'm pretty new to healthy living but I have read that blending- whether soups or juices - puts more oxygen into it and causes faster aging (oxidation?). That's why they use the Norwalk juicer and a press for juicing and food mill for soups. I plan to finish my soup within 2 days so had no qualms about blending but would like to get a mill too.
GetSavedNowAskMeHow 2 months ago
@GetSavedNowAskMeHow Thanks!
LietMonty 2 months ago
Thanks for posting, this has got me started. The Gerson book wasn't too detailed on how to make this soup. Do you throw away the fibers on the top of the Food mill? Are you just trying to separate out the juices? Cant seem to find the "parsley root" Looks like you were using the top? I've seen celery roots. Are the Celeery stalks just as good. I was using a food processor to dice, and blender to liquify. Figured Gerson didn't have those available.
KarasCyborg 6 months ago
@KarasCyborg You're welcome. Yes, I was confused too and this is why I made the video.The idea behind the Gerson Therapy is to get as much nutrition into your system while taking the burden of heavy digestion off the digestive system.Grinding the soup down to liquid aids this concept and yes you throw out the remaining fiber pulp. Of course, if you're not real weak or sick you could probably just blend it up. Yes, Parsley root is VERY hard to come by.Celery root isn't easy to find either
gumonthepants 6 months ago
@gumonthepants I have ordered my Food Mill from Amazon. I was able to use a SS strainer and a spoon to cut the pulp out of the liquid. Looks like the liquid was just a little over the third (not quite 1/2) of volume as the pulp. Seems like a well blended split pea soup. I might be using too much parsley because it's the only thing that's green, I used the whole bunch I hate to waste it. After I learned parsley stops the tumor from forming a blood supply, it's going in everything.
KarasCyborg 6 months ago
holy muffins don't store your soup in toxic cancer causing plastic use old glass jars from like spaghetti sauce ! that plastic also feminizes men and estrogen dominates women !! great soup !
apachejunction1 7 months ago
@apachejunction1 = You're absolutely right! Don't know what I was thinking back then and the old spaghetti jar idea is BRILLIANT. Thanks...
gumonthepants 7 months ago
Thanks for posting. This helped me a lot.
mnm4242 8 months ago
just tried it today mine came out WAY too thick, didn't have tomatos (organic) so had to substitute for red cabbage (I know she says don't substitute but it is on the acceptable list I think) I'm new to all this it is my first gerson soup. kinda thick and a bitch to make but otherwise alright
ShesThe1yup 9 months ago in playlist gerson therapy
@ShesThe1yup I agree: the grinding part is not that fun but the rest goes pretty smoothly. I was seriously considering constructing the top of my mill crank to fit my cordless drill!
gumonthepants 9 months ago
@gumonthepants haha lol yea I know what you mean :) at least the soup is cooked whereas it's prob harder to grind up all the uncooked stuff. but yea I had to add more water to thin it and after alot of transfering it to this and that I finally figured out what the heck i was doing hahhaha :)
ShesThe1yup 9 months ago
Hey there! Great demo of making this soup. I realise its sposed to be thin to digest easier, but would it be fine to just blend it instead? I am using this as part of a health program but don't think I'd have the energy to use the food mill after all the cooking!
sypher7 9 months ago
@sypher7 Thanks for the comment. I don't see why not for blending because once I've milled my pot of soup there really isn't much left behind as far as fibrous pulp is concerned. By the way, the you and everyone else who might be reading this: I treated myself successfully with the Gerson Therapy for 1 year but now maintain a regular, healthy lifestyle with Ayurveda on which I am THRIVING. I was introduced to it in a book called Timeless Secrets of Health and Rejuvenation by Andreas Moritz.
gumonthepants 9 months ago 2
can you just eat it without milling it (if you are a non cancer patient) it looks good b4 milling. :) and after
MsMagicalMermaid 9 months ago
@MsMagicalMermaid Yes, you absolutely can eat this soup without milling it. The reason for milling is when you're sick this takes the heavier digestive burden load off of your stomach by giving you the nutrients in liquid form.
gumonthepants 9 months ago
could someone juice the vegetables and take the juice & pulp and simmer that and strain?
ArizonaAdventures 10 months ago
@ArizonaAdventures I've wondered about that myself. I suppose you would need a lot more of the vegetables to create enough juice. Then again, the juice produced would be more of a concentrate and you would need less seeing as how the soup calls for extra amounts of water. Also, the soup is used as a meal. This is a good question for the Gerson website.
gumonthepants 10 months ago
@gumonthepants Thanks for your fast reply. I will try to make the soup the traditional way and see what you can find out. I've been drinking the apple and carrot juice for the past few days and enjoy it very much.
ArizonaAdventures 10 months ago
wow you used a foodmill instead of a handblender. you are a dedicated man.
bin1127 11 months ago
ok im gonna have to grab a food mill and try out this soup. looks great.
sonictwin 11 months ago
man i love love love solvent
sonictwin 11 months ago
Hi, can you please tell me what's that very first thing you show on the video. Is it a hicama?
Thanks a lot!
luisamedina1 11 months ago
@luisamedina1 The first vegetable shown is the celery root or celery knob or celeriac. It is a kind of celery grown as a root vegetable. Not the easiest thing to find in your typical grocery store. Here in NYC I have found them at Citarella, Agata & Valentina and through FreshDirect.
gumonthepants 11 months ago
I make this 4 times a week just because I know it is so healthy and good for you. I love it....
Strong2256 1 year ago
Why the soup should be cooked for 2 hours?
mindperfect 1 year ago
I just ordered a Norwalk that will be here tomorrow so I'm looking up recipes. I was wondering if this could be put in the Norwalk and caught with the bag in a big bowl and then pressed. Any thought on that? Or is it too much juice for a juicer? it looks delicious.
ndpioneers 1 year ago
@ndpioneers I suppose you could do it this way, rendering your soup pure liquid. I, personally, like the food mill's ability to leave the soup heavier with pulp. The idea behind processing this soup for cancer treatment is to deliver nutrients easily by taking the burden off of a supposed weakened digestive system. It seems your method, if it works, would render the soup to the highest level of absorption rate for the most sensitive stomach.
gumonthepants 1 year ago
charlotte gerson says not to add water because it waters down the minerals, you slow cook it for a couple of hourse in its own juices.
ltlmma 1 year ago
Looks great,
Do you use distilled water what i hear alot with Gerson therapy? and how much water?
Thanks for the video!
DrPaul4justice 2 years ago
@DrPaul4justice : Good question! Distilled water IS called for but I use good, filtered water for mine. After all veggies are in the pot I fill to about 1/2 inch below them. As the it heats up, the veggies break down and fall nicely into the water. Same way as other soups, more water for thin and less for thicker soup.
gumonthepants 2 years ago
I eat it with the fiber anyway so I can feel full. It still tastes great!!
joeb0 2 years ago
Cool you've got some Amway Queen cooking ware I have those too. Great demonstration.
joeb0 2 years ago
Comment removed
joeb0 2 years ago
great time lapse photography.
yes get a blender!
starflower666 2 years ago
@starflower666 the recipe specifically calls for a mixer so that none of the food oxidizes.
joeb0 2 years ago
@joeb0 I´m not sure. I read from Max Gerson it is the Food Mill is the one to be used.
dharmaista 1 year ago
@dharmaista I pretty much skip the mill step, so that it's chunky soup. man it tastes good.
joeb0 1 year ago
@joeb0 Gerson emphasized the time it takes to digest food so he probably thought blended food is quicker to absorb and retain more of the nutrition. But I guess if you cook it for 2 hours there's no difference once in your stomach.
bin1127 11 months ago
Dr. Max Gerson is the man! More people should know about his therapy. It really is a miracle diet.
iowabrawler 2 years ago
This soup is a nutritious, kidney-cleansing meal. Processing the soup through a mill presses it through little holes which hold back most of the fiber, seeds, skins, etc. If you blend it, it will be overloaded with fiber and taste bitter from the seeds and skins.
gumonthepants 2 years ago 2
why just not use a blander?
keroronsk 2 years ago