Sum up :

Nature provides us with treasures of health and well-being: fruits and vegetables. Dr. Walker explains the therapeutic benefits of fruit and vegetable juices and their use. Which juices to consume? Why? How juices can be made to extract all the vitamins and minerals contained in fruits and vegetables. If you are looking for precise information on health, regaining it or simply preserving it, you hold in your hands the book you need. Based on many years of research, this book describes various diseases in a way that everyone can understand their causes and remedy them. The juices and dosages are very precisely indicated and give extraordinary results. You too will learn how to dose your juices and benefit from their incredible benevolence. You will also learn which foods in our daily lives are harmful and why we should seriously consider eliminating them.

Norman Walker (1886-1985) established himself as one of the pioneers of raw foodism, the vegetarian movement, and in the field of fresh fruit and vegetable juices. He authored numerous books dedicated to health and living foods, and designed and developed a special juicer called the Norwalk. Walker was born in Genoa, Italy, to British parents and lived to be 99 years old. His journey into health and nutrition began when he fell seriously ill as a young man working in London. After refusing to accept terminal diagnoses from doctors, he embarked on a diet of raw fruits and vegetables, which he credited for his recovery. In 1910, Walker established the Norwalk Laboratory of Nutritional Chemistry and Scientific Research in New York. His most significant contributions include discovering the therapeutic value of fresh vegetable juices and developing the Triturator Juicer in 1930, which later evolved into the Norwalk Juicer. Walker advocated for a diet based on raw and fresh foods, considering cooked or baked food "dead" and unhealthful. He believed that juicing was the most effective way to obtain maximum benefits from raw fruits and vegetables, as the nutrients from pulp-free juices could be absorbed into the bloodstream within 15 minutes of consumption.