In the documentary Fat, Sick, and Nearly Dead, Joe Cross chronicles his journey overcoming illness and obesity through juicing.

Joe Cross weighed over 300 lbs and was taking 15 mg of Prednisone at the start of the documentary. Also, nine other medications to stop the symptoms but not cure the underlying issue.

He tried everything to heal himself.  Everything from witch doctors, acupuncture, mud baths, cell and hair analysis, massages, conventional medicine, seeing six doctors but his debilitating autoimmune disease, chronic urticaria, persisted.

Not eating fruits or vegetables and loading on processed foods lead to his weight gain. His priorities were wealth and then health.

Determined to find a solution, he thought about how when he got a skinned knee as a kid the body healed itself. If his body could heal on the outside then it could on the inside as long as he did not interfere.

He had tried juicing before but this time he was mentally ready keeping himself accountable through this documentary. Plus, Dr. Joe Fuhrman supervises his fast with blood tests every ten days.

Joe traveled from Australia to the United States to film this documentary. Thirty days were spent in New York and the other thirty will be spent driving cross country.

He committed to drinking only vegetable and fruit juice. Once he completed the 60 days he will adapt a healthy lifestyle. Six to eight months after he focused on eating vegetables, fruit, nuts, and beans.

In New York alone, he lost 47 lbs in one month.

Juicing is a great way to get all your micronutrients without the calories. The liquid is more rapidly absorbed. Juice in our country is usually in a bottle but heavily processed.

The documentary is worth checking out to get you inspired!

Fasting is not unique. For millions of years, we were hunter-gatherers. When there was no food our bodies stored fat. Now food is more accessible and we are eating too many processed foods that have have been cooked and heated. All the heating destroys the nutrients. We are consuming empty calories.

The Best Juicers

There are two types of juicers.

  1. The Masticating Juicer- This juicer is known as the slow juicer or the cold pressed juicer. A benefit of this juicer is that it squeezes 10-20% more juice out of your produce. They are also quieter than centrifugal juicers. While they cost a lot more, they will save you funds for more produce. Unlike centrifugal juicers, they are able to juice wheatgrass. Masticating juicers are capable of making baby food, nut milk, sorbets, and nut butter. Cost ranges from $300 to $750. Two brands Joe Cross recommends are Hurom and Omega.
  2. Centrifugal Juicer- this juicer is known as the fast juicer. They are cost-effective in the range of $75 to $300. It works great for carrots, apples, celery, citrus, beets, and cucumbers. Joe Cross uses the Breville juicer and also recommends Juice Fountain Plus.

Fat Sick and Nearly Dead Recipes We Love from Joe Cross

Mean Green Juice

1 Cucumber

4 Celery Stalks

2 Green Apples

8 Kale (Tuscan cabbage) leaves with stalks

1 Lemon

1-inch piece of ginger

Directions

  1. Wash all produce well.
  2. Peel the lemon and core the apple.
  3. Add all ingredients through juicer and enjoy.

Calories: 125

Pine-Lime-Pear-Juice

1/4 Pineapple, peeled

2 pears

2 limes

4 sticks of celery

Directions

  1. Peel the lime and pineapple.
  2. Chop and prepare the remaining produced to suit your juicer.
  3. Juice and enjoy.

The Hydration Boost Juice

1/2 pineapple

1 cucumber

1/4 watermelon

1 lemon

1-inch piece of fresh ginger.

Directions

  1. Peel pineapple and lemon.
  2. Wash all produce well.
  3. Add all ingredients through the juicer and enjoy!

To check out more of Joe Cross’ thousands of recipes go to this link. 

Juicing tips:

  • During the summer I love to juice some fruits and veggies to create popsicles. It helps switch things up.
  • Place a bag in the compartment that catches all the pulp. This will make cleanup easy.
  • Don’t pre-cut vegetables and fruits the night before. Once you cut a vegetable or fruit they start to lose nutrients.
  • Make sure to adjust your juicers speed: Hard produce like apples and beets have the juicer on high. For soft produce like cabbage or spinach have the juicer on low.
  • Once you juiced all the vegetables check if your pulp is still damp, if it is, passes it back through the juicer.
  • Juice lasts up to two days in the fridge.
  • If you are traveling keep your juice in a cooler.
  • For best results, store in glass airtight container.
  • Freezing is optional. If you do freeze, thaw in the refrigerator and drink within 7-10 days of refrigerating.
  • Store in a dark, cool environment away from heat and light.
  • If you are unsure of how to prep any fruits or vegetables here is a guide for you.
  • Prepare your grocery list.
  • Place your fruits and vegetables the night before in a separate container to make them easily accessible in the morning.
  • If you find you are missing fruit or vegetable for a recipe here is a guide for substitutions.

Juicing Vs. Blending

Whether you juice or blend you will still be getting fiber. There are two kinds of fiber they are soluble and insoluble fiber. Soluble fiber is the pulp that is on top of your juice when it comes out of the juicer. It acts as a pre-biotic in the stomach and slows digestion. Insoluble fiber isn’t completely absorbed by your body and takes up room in your body when drank in a smoothie.

Which one is best for you depends on your goals. If you want to lose weight juicing has fewer calories while your body receives all the vitamins and minerals it needs. It’s an easy way to get your daily 5-7 servings of vegetables.

Blending fruits and vegetables causes slower weight loss.

 

Joe’s Reboot program has a 15, 30 or 60-day protocol you can follow that includes a coach.

In the end, Joe is thankful he got sick it made him aware of his need to slow down and prioritize health over wealth. We keep seeking solutions to our health outside ourselves when they are within.