Solostar-II the new and improved juicer

Exclusive 2nd Generation Dual-Stage Juice Extractor

SOLOSTAR-II is the new and improved model of the Solostar line of single gear juicers. Solostar-II features improved auger design and advanced filtering technology. It’s the only juicer that features 2nd generation dual-stage extraction -resulting in unsurpassed efficiency and versatility. That means you get more juice and grass then ever possible from a single gear juicer. Dual stage juice extraction uses a two steps process to extract more juice from produce. In the initial crushing phase, juice is extracted before it can be reabsorbed into the pulp. I n the second stage, the pulp is squeezed again to obtain the remaining juice.

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What is Life Food and Living Juice?

Fresh juice is often referred to as Live food because it contains enzymes
.Enzymes are proteins molecules that have been found to have enormous health benefits.They have the ability to stimulate biochemical reaction.Enzymes are the body life force and are constantly breaking down substances and rejoining substances to rebuild and repair.In other words the elements that enable the body to be nourished and live.The element that is hidden whithin seeds and plants in the sprouting and the growth of plants,is a live principal known as enzymes.Heating enzymes and vitamines cause their destruction and minimalise the vitality of your juice.

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The power of Intestinal Cleansing

"Death Begins in The Colon"
It is according to a discussion of 57 leading physicians held before the Royal Socciety of Great Britain.Their conclusion was that nearly every known chronic disease is either directly or indirectly link to more than 35 bacterial poisons absorbed through the intestines.Thecnically called alimentary toxemia,you can call it a toxic colon.Most people probably wouldn't connect their headaches ,depression,or heart trouble to a toxic colon:but in fact ,this is exactly what the Royal Society of Medicine suggests.

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Juicers and Juicing

The Benefits of Juice
Improve life expectancy and health


Contribute to the prevention of heart disease
Help with depression
Help relieve high blood pressure
Help detoxify the body therefore helps alleviate allergies
Help with degenerative and deficiency diseases
Aid dogestion
It is believed that fresh juice may assist in reduducing the body stress by helping to correct acid/alkaline imbalances that are so common in our life .
The nutrient and enzymes found in fresh juices can immediately go to work to strengthen the body! Natural immune systemto help prevent disease.

Choose a juicer that:
Does not destroy enzymes and vitamins content
Runs the motor at a low rpm to reduce heat
Does not rip or tear food
Applies a slow constant pressure to the food

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The Benefits of Juicing

A diet high in fruits and vegetables will prevent or cure a wide range of ailments.

Breast cancer, cancer of the colon, esophagus, stomach, lungs, ovaries, and rectum - pick and ailment these days, it seems, and researchers somewhere are searching for chemicals in plants that will prevent them, or offer a cure. These plant chemicals, known as phytochemicals, are the cutting edge of nutritional research because they hold the keys to preventing some of our most deadly diseases, such as cancer and heart disease, as well as some of our most common, like asthma, arthritis, and allergies.
In some ways, this isn't news. For years, epidemiological studies that compare disease states and diet in large populations of people have already been bearing out the value of a diet high in fruits and vegetables. Such studies, which have been done in Africa, China, the Mediterranean, Russia, and elsewhere have shown that in cultures where the diet consists of fruits and vegetables, making it high in both carbohydrates and fiber, a number of diseases that afflict North Americans simply don't exist. For example, during more than 30 years of study, British researchers working in Africa didn't find a single case of such common ailments as diverticulitis, hernia, cancer of the colon, or cancer of the prostate. The only reason that they could attribute to the lack of these diseases: differences in diet.
But these studies (more than 150 have been done in the last decade) don't really prove that it is diet that makes the health difference There are simply too many other factors that may influence health to make the studies conclusive. Is, for example, the lack of disease because of the subjects diet or, instead, is it because they live in a relatively unpolluted environment? If it is diet, which part of their diet, specifically, is making the difference?
There are the questions that led researchers at the National Cancer Institute, at the department of Agriculture, and elsewhere, to begin looking for specific substances in foods that could be providing protection against disease. In the process, they have found quite a few.
A tomato, along with vitamin C, vitamin A, and several minerals, also has 10,000 other chemicals in it, most which researchers are trying to isolate, identify, and study.
The phytochemicals that researchers have uncovered are changing the way we think about food, especially fruits and vegetables. for example, broccoli contains a substance that may prevent - even cure - breast cancer. Citrus fruits have substances that make it easier for your body to remove carcinogens, thus decreasing the chance of contracting cancer. Grapes contain a phytochemical that appears to protect each cells' DNA from damage. Similarly, a number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing substances. The list goes on and on: bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are but a few of the vegetables that appear to have cancer-preventing phytochemicals.
The problem, though, is that most of us don't eat enough fruits and vegetables to reap the benefits they offer. For example, although the National Cancer institute recommends five servings of vegetables and three of fruits each day, the truth is this: The average American eats only 1 1/2 servings of vegetables and, on average, no fruit on any given day.
Maybe the business men and women who frequent trendy juice bars, the company that delivers carrot juice, and the grocery stores that are beginning to carry fresh fruits and vegetable juices are on to something. Possibly, juicing could provide the answer to fixing our fruit and vegetable deficient diets.
Really, it isn't a new idea. If you study the traditions of most juicing programs, you discover that the vegetables being studied at various facilities around the country are often the same vegetables that have been juiced for years. Collard greens, kale, kohlrabi, mustard greens, rutabaga, peppers, carrots, and cabbage are not only vegetables being studied for their phytochemical content, they are also the vegetables that are most commonly juiced. Not only are researchers looking into the cancer-prevention capabilities of citrus fruits, grapes, and apples, these are also the fruits that we most often associate with fruit juicing.
All of this raises the question, what else is there in the wisdom of juice therapy that, up until now, have traditional nutritional research overlooked or ignored? For example, juice programs often tout the value of adding chlorophyll to your daily diet. Chlorophyll, a substance found exclusively in plants, has a structure similar to hemoglobin, the substance in blood that is responsible for transporting oxygen. During the 1940s, researchers found that consuming chlorophyll enhances the body's ability to produce hemoglobin, thus improving the efficiency of oxygen transport. Since the 1940s, however, there has been little research into the value of chlorophyll.
Or, for another example, consider fresh juice's ability to deliver another important group of nutrients, know as enzymes. Enzymes are your body's work force. Acting as catalysts in hundreds of thousands of chemical reactions that take place throughout the body, enzymes are essential for digestion and absorption of food, for conversion of food stuffs into body tissue, and for the production of energy at the cellular level. In fact, enzymes are critical for most of the metabolic activities taking place in your body every second of every day.
Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 114 degrees, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice.
Coincidentally, many of the phytochemicals that nutritional researchers are focusing their attention on are either enzymes, or more often, they are substances that help build or activate enzymes that play essential roles in protecting cells from damage.
In addition, fruit and vegetable juices are good sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of vitamin C. Carrot juice contains large quantities of vitamin A, in the form of beta carotene. A number of green juices are a good source of vitamin E. Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion.
Plus, since juicing removes the indigestible fiber, these nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. For example, because many of the nutrients are trapped in the fiber, when you eat a raw carrot, you are only able to assimilate about 1% of the available beta carotene. When a carrot is juiced, removing the fiber, nearly 100% of the beta carotene can be assimilated.
Finally, fruits and vegetables provide one more substance that is absolutely essential for good health - water. More than 65% of most of the cells in the human body are made of water, and in some tissues, for example the brain, the cells can be made up of as much as 80% water. Water is absolutely essential for good health, yet most people don't consume enough water each day. Plus, many of the fluids we do drink, coffee, tea, soft drinks, alcoholic beverages and artificially flavoured drinks each contain substances that require extra water for your body to eliminate. Fruit and vegetable juices are free of these unneeded substances and are full of pure, clean water.
The remaining question is how far will the trend go? So far, the National Cancer Institutes attempts to promote the health benefits for fruits and vegetables have only affected a relatively small segment of society. But, as more and more is written about the long-term health benefits of fruits and vegetables, as increasing numbers of people learn about the possibility of preventing and curing cancer, heart disease, arthritis, and a host of other diseases by making dietary changes, the fruit and vegetables trend and the popularity of juicing will continue to grow. Who knows, maybe someday it will be hard to find a seat during happy hour at your local juice bar.

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Centrifugal Juicers Or Masticating Juicers

A kitchen tool that extracts juice from citrus fruits and vegetables. This utensil may be as simple as a manually operated juice extractor or an automatic extractor .

The hand juice presses are typically built with a solid ribbed cone to press down half of an orange, tomato or other similar foods onto the cone, turning it manually so as it revolves the pulp is crushed and the liquid flows to a bowl or holding platter below. Another option for manual juicers is a larger vertical juicing press that has a holding container midway up the main structure of this device into which the fruit is placed. A hand lever mechanism with a cone shaped "hat-like" press or a flat surfaced press is positioned at the top of this utensil. The lever is pulled down so the press meets the fruit in the container, crushing it to extract the juice so it falls into a glass or some type of container below. Hand or manual juicers may also be made that look like a potato ricer with a holding container into which the half of a fruit or a whole tomato is placed and then a top plate attached to a lever is pressed down into the container that has a companion lever so the two levers are brought together as the fruit is squeezed and the juice flows out small holes around the bottom and sides of the container.
There are a wide variety of automatic juicers, also known as juicing machines, with numerous features to consider. Typically, automatic juice extractors are categorized into centrifugal juicers or masticating juicers. The centrifugal juicers are built of stainless steel or plastic with round containers placed over a rotating motor that drives the rotating blade. Molded into the circular shape is a food chute that may be crescent or rectangular shaped. The typical horsepower (HP) will range from 1/4 to 3/4 HP, providing from 3,600 to over 20,000 revolutions per minute (RPM's). The higher RPM's of the centrifugal juicers causes more heat and more oxidation (foaming action) to the food being crushed, which decreases the nutrients in the food. Some models allow for continuous juicing so fruit and vegetables can be continually added to the machine without shutting down to remove pulp from holding compartments or containers. The juicer produces good quality juice, which is often pulp free. It also produces a good yield from the item being crushed.
Masticating juicers, which operate at fewer revolutions per minute than centrifugal juicers, generally have from 1/4 to 1/3 horsepower with an RPM rating of 80 to 2,000 RPM's. They are constructed of stainless steel or plastic with a motor shaft extending out horizontally from the machine. Attached to the motor shaft is a single or dual gear auger mechanism that rotates slowly as it crushes the fruit or vegetable. A vertical food chute extends upward from the auger, which is circular in shape. As the food is pushed through the chute, the slower crushing action of a masticating juicer provides a more effective crushing action than a centrifugal juicer, creating less heat resulting in less damage to the food being crushed. It also is superior in providing more juice, retaining more nutrients, from a wider variety of foods that can be crushed, such as fruits, whole vegetables, vegetable greens, or wheat grass. Masticating juicers, which are considered to be more functional as multipurpose machines, can often be used to grate, homogenize, mince, chop, and extrude foods. They may be able to be used to function as a blender, food processor or food mill to make nut butters, baby food, frozen desserts, or mince and chop various meats and other foods. Depending on the model selected, the masticating juicer may also be able to extrude pasta.
One of key differences in juicers is the manner in which the pulp is crushed and either retained or removed from the juice, depending on the process used for juicing. Some automatic juicers remove the pulp, placing it in a holding container to be thrown away while others allow the pulp to flow into a retaining basket to be used as part of the juice, thus providing a greater volume of juice. If pulp is not desired, look for juicers that automatically eject the pulp.
Some of the key considerations to ponder when selecting an automatic juicer are the construction desired, the ease of cleanup, ease of disassembly and reassembly, the quality and yield of the juice, the pulp extraction, the continuous juicing feature, the multi-purpose capabilities, and the warranty.

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Prostate Cancer And Dietary Fat By Dr. Meyers

One of the strongest links with promotion of prostate cancer has been
established for dietary fat.


Many tests have confirmed that a died rich
in
red meat and animal fat leads to higher death rates from prostate
cancer. Why
this is so has been much more difficult to prove. It appears that the
culprit
is arachnadonic acid, an omega-6 fatty acid found in red meat, animal
fat and
egg yolk. This fatty acid is converted by prostate cancer cells into a
hormone that actively promotes development of the blood vessels
(angiogenesis) that cancer tumours need in order to grow. Dr Myers
advises
all prostate cancer patients to completely eliminate red meat from their

diet. He recommends a vegan diet and follows one himself.

Dr Myers believes there is evidence linking alpha lineolic acid (the
omega-3
fatty acid in flax seed oil) with increased metastatic prostate cancer.
Laboratory tests have shown when this substance is placed in contact
with
live prostate cancer cells, the rate of growth of the cancer cells
increases
by up to three hundred percent. A similar result was obtained in a test
of
15,000 doctors reported in the Journal of the National Cancer Institute
in
1994. THE GROUP WHO TOOK OMEGA 3 OILS EXPERIENCED A THREE TIMES GREATER
RATE
OF PROSTATE CANCER DIAGNOSIS THAN THE REMAINDER.

One of Dr Myers patients, who had no detectable prostate cancer, was
being
treated for high blood cholesterol. The patient's wife persuaded him to
take
quantities of flax seed oil in hope of reducing his cholesterol. Whin
three
months, the patient had developed a PSA of 100 with extensive metastatic

prostate cancer. These findings were most disturbing as omega-3 from
flax oil
is considered a strongly anti-cancer agent for other types of cancer. Dr

Myers suggests that prostate cancer patients adopt a predominantly
vegetarian
diet and that, if any oil is consumed, it should be only olive oil and
definitely not flax seed oil. In reply to a question, he said that the
omega-3 oil in deep-sea fish was harmless to prostate cancer patients,
as it
was not plant-derived.

Summing up on diet, he considers diet is at least as important as any
other
treatment for prostate cancer. In his experience, a vegan (vegetarian)
diet
can halve the PSA doubling rate, even for those on watchful waiting. His
book
'EATING YOUR WAY TO BETTER HEALTH" has full details of his
recommendations
and should be read by every prostate cancer patient.

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IMPORTANCE OF ANTI-OXIDANTS IN FIGHTING PROSTATE CANCER BY DR.MEYERS

Dr. Meyers stressed the importance of anti-oxidants in any diet for reducing
prostate
cancer. Their benefits had been well established in randomised trials


and in
the laboratory. A clinical trial of 26,000 male smokers in Finland tried
to
establish if two anti-oxidants, vitamin E and beta-carotene, had any
benefit
in reducing lung cancer. The results were unexpected. While no benefits
were
found with lung cancer, the results showed that administering a
supplement of
vitamin E lead to a 40% reduction in the expected level of deaths from
prostate cancer over the five to eight years of the test. According to
Dr
Myers, testosterone in the presence of prostate cancer produces hydrogen

peroxide, which is a strongly oxidising substance. The vitamin E, an
anti-oxidant, acts to neutralise the damaging hydrogen peroxide, slowing
the
progress of the cancer. In the same trial, the group who received
beta-carotene and vitamin E combined, experienced a 30% increase in rate
of
deaths from prostate cancer. It as clear that beta-carotene cancelled
the
benefit of the vitamin E, a most unexpected outcome!

SELENIUM & REDUCTION IN PROSTATE CANCER DEATHS

Another anti-oxidant that has been proven to have benefit with most
cancers
and particularly prostate cancer (by its ability to convert hydrogen
peroxide
to water) is selenium, particularly the yeast-derived form. Selenium was

administered in a randomised trial over 10 years at a dose of 200
micrograms
daily to men who were not receiving an adequate quantity naturally in
their
food supply. Results showed a reduction in prostate cancer deaths of
more
than 75% in men and initially low PSA's and even up to 64% reduction
amongst
men with elevated PSA's.

Vitamin C, a strong antioxidant, has been shown in the laboratory to
prevent
testosterone from oxidising prostate cancer, but this has not yet been
proved
in randomised human trials. Another antioxidant group is carotenoids,
the
pigment in plants which protect the plant from damage from sunlight. As
already mentioned, beta-carotene, although a carotenoid, is converted in
the
body to vitamin A, so is not effective against prostate cancer. However,

lycopene, another carotenoid, is not converted to vitamin A. There is
very
strong evidence that lycopene can be effective in preventing prostate
cancer
from developing.

VITAMIN D CAN KILL CANCER CELLS

Laboratory tests have shown that vitamin D can kill cancer cells. In
clinical
use, vitamin D was administered to seven patients who had experienced
recurrence after radical prostatectomy. Six patients showed reduced
PSA's.
However, vitamin D in the form offered by most supplements tends to be
ineffective. More work is needed to find a form of vitamin D that is
more
active and easily assimilated. Calcitriol, obtainable by prescription,
can be
useful as a source of assimilable vitamin D. Dr Myers tests all his
patients
receiving hormone therapy for the level of calcitriol in their blood.
Low
calcitriol levels may indicate development of osteoporosis - a common
side-effect of hormone therapy. When prostate cancer invades bone, it
consumes the calcium. To make up the deficit, other parts of the
skeleton are
robbed of calcium leading to osteoporosis and pain, especially in
joints.



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The Importance Of Diet In Fighting Prostate Problems By Dr. Meyers

He claims there is strong evidence from randomised
trials
that diet is a significant factor in the development of prostate cancer


He
believes there is much stronger evidence for the benefit of changing
diet
than there is supporting radical prostatectomy or radiotherapy as
effective
treatments for the disease. Unfortunately, most doctors in practice
today,
like him, were taught little if anything at medical school about the
role of
diet in health. This explains why most doctors are uncomfortable in
discussing diet with patients.

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Recipe for Flax/cottage cheese Omega3 Supplement Breakfast Smoothie

In a blender:
3 Tbsp Flax seeds, immediately fresh ground in coffee/spice grinder
3+ Tbsp flaxseed oil Barlean's cold pressed, not the high lignan


1/3 -1/2 cup of low fat, organic cottage cheese
½ - 1 cup Goat Yogurt, organic, unpastuerized, if possible
2-4 heaping Tbsp virgin cold pressed coconut oil from
www.tropicaltraditons.com

adding enough pure water to blend to a drinkable smoothie
consistency, so that no oil is visible. Consume immediately, do not
save for later.

Fruit may be added, but moderation and caution is needed, so as not
to feed candida, which is a major component of
prostatitis/BPH/cancer. Fresh garlic, sea weed, etc may also be
added.

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Avocado and their beta-sitosterol content

Here is some info on Avacado's and their beta-sitosterol content extracted
from a few different sites on the web.


These plant-based phytonutrients recently discovered in the avocado are
beta-sitosterol and glutathoine. Beta-sitosterol helps lower blood
cholesterol levels and is found in fruits like bananas, apples, strawberries
and cherries. Ounce-per-ounce, avocados contain four times the
bets-sitosterol found in oranges, which had previously been reported as the
richest beta-sitosterol fruit source.

Glutathoine, another phytonutrients found in fruits and vegetables, acts as
an antioxidant. Antioxidants help by "mopping up" the free radicals that are
known to play a role in the development of heart disease and cancer.
Avocados, one of the best fruit sources of glutathoine, may offer some
protection against oral, throat, and other types of cancer.

In a study by researchers at the Instituto Mexicano del Seguro Social,
published in the Archives of Medical Research, Winter 1996, subjects who ate
avocado every day for a week experienced an average 17% drop in total blood
cholesterol. Moreover, their levels of LDL ("bad") cholesterol dropped while
their HDL ("good") cholesterol climbed.

In a study reported in the June 17, 1995 edition of the British medical
journal, The Lancet, patients treated with Beta-Sitosterol showed
significant improvement in symptoms and urinary flow parameters.
(Randomised, Placebo-Controlled, Double-Blind Clinical Trial of
Beta-Sitosterol in Patients with Benign Prostatic Hyperplasia

According to Dr. David Heber, director of the UCLA Center for Human
Nutrition, the data strengthen the healthful profile of the avocado.
"Avocados are recognized as an excellent source of monounsaturated fat which
is known to lower cholesterol levels, but the antioxidant and phytochemical
properties of avocados are less well recognized. These plant nutrients
naturally found in fruits and vegetables work together to reduce oxidant
stress and prevent disease." Other phytochemicals found in avocados include
glutathione, which functions as an antioxidant like Vitamin E to "mop up"
free radicals. Avocados also contain four times more beta-sitosterol than
any other fruit, which helps lower blood cholesterol levels. The avocado's
beta-sitosterol content combined with its monounsaturated fat content make
avocados an excellent cholesterol-lowering food source, according to Heber.

Top 5 Fruits* for Beta-Sitosterol
(Per 100g Raw, Edible Portion Fruit)
1 - Avocado 76 mg
2 - Orange 17 mg
3 - Cherries 12 mg
4 - Apple (w Peel) 11 mg
4 - Banana 11 mg

Sources for data: Duester KC, JADA 101(4), 2001, and Weihrauch JL & Gardner
JM, JADA 73(1), 1978.

*Based on 20 Most Frequently Consumed Raw Fruits in the United States


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How to prepare Quark

I brought a quart of buttermilk to around 90 degrees Fahrenheit and then
poured it into my pre-heating Salton Yogurt Maker. I let it set for around
ten hours (or until it solidifies). Some recipes say you can do it in an


oven but keeping a constant temperature with this method is difficult ---
the Yogurt maker provides a constant temp.

I did not have colander (recommended), so instead used my vegetable steamer.
Did not have a cheese cloth so I improvised and cut up a "Tee" shirt (Clean
one). I put a bowl in the bottom of the steamer to catch the Whey (Necessary
only if you want to save it to drink). I placed the Tee shirt over the
insert pan (tray with holes in it) and poured the solidified mass out of the
Yogurt maker onto the Tee shirt. Then covered it all up well and left it
alone until all the excess juice (Whey?) had drained out. Then placed it
into the refrigerator to further harden.
Unfortunately a one quart size of buttermilk does not make much Quark but it
is entirely delicious and I definitely like the tangy taste better than
cottage cheese.

I am using cottage cheese, fresh yogurt, and now the Quark together as a
blend with the Flaxseed Oil and truly enjoy it that way --- plenty of
protein.

NOTE: I bought my Salton Yogurt maker from Amazon.com for $19.95, bought
three more for all my adult children this last Christmas. They are enjoying
the delight of fresh homemade yogurt as well. My youngest son is now doing
the Budwig diet too. For Yogurt lovers --- I use only the YoGourmet brand
starter from: Lyo-San Inc., made in Quebec, Canada.
http://www.lyo-san.ca --- get it local health food store.

I am going to buy another Salton so I can make two quarts of buttermilk
Quark at once.

Good Quarking to all --- enjoy!

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