J

James, William The American philosopher and
psychologist (1842–1910), who led the movement
called pragmatism or the pragmatic method and
wrote several works, including The Principles of Psy-
chology(1890. Reprint, New York: Dover Books,
1950), The Varieties of Religious Experience (1902.
Reprint, New York: Penguin, 1982), and Essays in
Radical Empiricism(New York: Longman, Green,
1912). A graduate of Harvard University in 1869
with a medical degree, James suffered a panic dis-
order that fostered his interest in physiological
psychology. In his lecture “Pragmatism” in 1907,
he said: “The philosophy which is important in
each of us is not a technical matter; it is more or
less our dumb sense of what life honestly and
deeply means. It is only partly got from books; it is
our individual way of just seeing and feeling the
total push and pressure of the cosmos.” In 1884
James theorized: “Our feelings of [bodily] changes
as they occur is the emotion. We feel sorry because
we cry... not that we cry because we are sorry.”
In other words, the accelerated heart rate, sweaty
palms, butterflies in the stomach, and other vis-
ceral changes translate the impression or percep-
tion of the changes into an actual emotional
reaction. James and the Danish physician Carl
Lange, who believed that emotions are a result of
stimulation of the vasomotor system, together
established the idea that fundamentally emotions
of all kinds produce similar physical responses. In
the James/Lange theory, as it was called, is evi-
dence of the link between mind and body and the
way each can produce effects in the other.

jing In traditional Chinese medicine the term
for the fundamental energy that is the essence of
all life.

jingluo The Chinese word for the body’s invisible

but well-documented meridians, channels, or

pathways along which flows qi(or ch’i), the vital

force or basic life energy.

See also ACUPUNCTURE.

jin ye In traditional Chinese medicine, the term

referring to body fluids.

juices and juice therapy A nutritional regimen

based on the idea that the juice of fruits and veg-

etables offers many important vitamins, minerals,

and enzymes to help the body detoxify and func-

tion at its best, in that many diseases and disorders

are related to poor diet. In the book Juicing for Life:

A Guide to the Health Benefits of Fresh Fruit and Veg-

etable Juicing, by Cherie Calbom and Maureen

Keane (Garden City Park, N.Y.: Avery Publishing

Group, 1992), juiceis defined as “water, flavors,

pigments, enzymes, vitamins, minerals, and anu-

trients (flavonoids, etc.). Juice is all these sub-

stances working synergistically to give your body

the materials that promote healing, energy, and

protection from disease.... And juices should be

part of a comprehensive approach to wellness.”

The authors also wrote that the late Dr. Max

Bircher-Benner, of the Bircher-Benner clinic in

Europe, believed cooking and processing food

destroy its living energy, and that the most nutri-

tive energy is obtained from plants because they

undergo the process of photosynthesis. Among the

most popular are the juices of carrot, apple, kale,

spinach, ginger root, celery, beet, cabbage, garlic,

broccoli, parsley, potato, turnip greens, pineapple,

cantaloupe, pomegranate, green pepper, collard

greens, sprouts, red Swiss chard, pears, berries,

grapes, and tomatoes. Juice enthusiasts maintain

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