The classic form of fasting is a pure water fast—the abstinence of all foods or drinks with the exception of pure water. However, the most common fasting method in Europe now is a so-called juice fasting. All European practitioners whom I talked with in various clinics, including the champion of therapeutic fasting in modern times, Dr. Otto H. F. Buchinger, Jr., use fresh juices of fruits and vegetables and vegetable broths and herb teas during fasting.

The medical justification of juice fasting is that freshly pressed vegetable and fruit juices will aid the patient in his recovery from disease. This is attributed to the following physiological facts:

Raw juices, as well as freshly made vegetable broths, are rich in vitamins, minerals, trace elements and enzymes.

These vital elements are very easily assimilated directly into the blood stream, without putting a strain on the digestive organs.

They, are extremely beneficial in normalizing the bodily processes, supplying needed elements for the body’s own healing activity and thus speeding up the recovery.

Raw juices and vegetable broths provide an alkaline surplus which is extremely important for the proper acid-alkaline balance, since blood and tissues contain large amounts of acids during fasting.

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