NOTE: If you have sugar issues, avoid the recipes that use fruit. This post contains the following free raw food recipes.
Mock V-8 Juice
Apple Pineapple Ginger Juice
Apple Kiwi Juice
Cucumber Celery Cooler
Calcium Drink
Potassium Drink Recipe
Mock Tuna Salad ( with juicer pulp)
Raw Mayonnaise
Mock V-8 Juice
1/4 cup spring water
2 tomatoes
2 cloves garlic
1 handful spinach
1-2 carrots
1/4 sweet onion
1-2 celery stalks
2 tsp. lemon juice
1-2 shots hot sauce to taste
Apple Pineapple Ginger Juice
1 apple, cored and sliced
1 cup fresh pineapple, cubed, skin removed
1/2 inch fresh ginger
Juice the apple and ginger together, then juice the pineapple and serve.
Blueberry Grape Juice
1 handful of grapes
1 cup blueberries, fresh or thawed from frozen
Process the fruit in a juicer and serve.
Apple Kiwi Juice
3 kiwis, peeled
2 apples, cored and sliced
Process the fruit in a juicer and serve.
Pineapple Orange Strawberry Cocktail
1 orange, peeled and sectioned
1 cup fresh pineapple, cubed, skin removed
5 strawberries
Process the fruit in a juicer and serve.
Cucumber Celery Cooler
4 medium carrots, greens removed
1/4 medium cucumber, peeled
1 stalk celery
1 apple, sliced
1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
Calcium Drink
1/2 cup fresh broccoli pieces
3 medium carrots, greens removed
1 apple
small handful fresh parsley
1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
Potassium Drink
4 medium carrots, greens removed
1 stalk of celery
1 apple
handful of fresh parsley
handful of fresh spinach
1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
Mock Tuna Salad Using Juicer Pulp
carrot or vegetable pulp
raw mayonnaise (see below)
whatever else you’d like (celery, onions, etc.)
Add raw mayonnaise to your juicer pulp. Add other veggies to taste (scallions, celery, etc.). Add spices to taste. Add to salad dressings, use on greens, etc.
Raw Mayonnaise
About 1/2 to 1 cup soaked almonds or cashews
1/2 – 1 cup Spring Water (to desired consistency)
½ lemon, juiced
1 small garlic clove
1/2-1 tabs. honey (optional)
½ tsp sea salt (or dried seaweed)
Apple cider vinegar to taste
Cold Pressed Olive oil to taste
Soak the almonds or cashews over night, then rinse and drain. Put all the ingredients except the olive oil in a heavy duty blender (like a Vita-Mix or bullet-type). Puree ingredients until very smooth. With blender still in on, slowly dribble olive oil through the opening in your blender cover. Continue to puree until you reach the desired consistency. Store in a glass jar in the refrigerator for up to one week.
These naturally cool, cleansing raw food salad recipes are perfect for any season. Ingredients should always be fresh, organically grown and, of course, eaten raw.
Super Salad Lettuce leaves
Spinach leaves
Grated carrot
Grated beet
Raw corn cut from cob
Mung bean sprouts
Alfalfa sproutsToss all ingredients together. Shredded cabbage or grated zucchini squash may also be used.
Citrus Salad Dressing
1/4 cup orange juice
1/4 cup grapefruit juice
1/4 cup safflower oilPut all the ingredients into a jar. Screw the lid on tightly. Shake vigorously. Makes 3/4 cup.
Marinated Mushrooms
1 lb. mushrooms, cleaned and trimmed
but left whole
1/2 cup extra-virgin olive oil
Juice of 2 lemons
2 cloves garlic, pressed
6 peppercorns (whole or crushed, whichever
you prefer)
1/2 tsp. sea saltIn a bowl, whisk together the oil, lemon juice, garlic, pepper and salt. Add the mushrooms. Let sit at room temperature for several hours, stirring occasionally, then cover and refrigerate. These mushrooms will keep for several days.
Pecan Pate with Veggie Chips
2 cups pecans
1/4 to 1/2 red onion
1 tsp. poultry spice
4 to 6 fresh basil leaves
1/4 to 1/2 cup grated carrots, beets, and/or squash (optional)
1/2 cup finely minced parsley
Garnishes:
Romaine lettuce leaves
Purple and/or green cabbage chips
Red bell pepper wedges
Cucumber slices
In a food processor fitted with an S blade, blend the pecans, onion, poultry spice, and basil leaves. Thin with enough water to make a consistency like pate. You can also omit the water, add the optional grated veggies into the processor, and blend for a short time to create a moister pate.
Stir in the minced parsley and adjust the seasonings to taste. Cut the romaine, cabbage, red bell pepper, and cucumber into chip-size pieces. Serve the pate on a platter surrounded by the veggie chips.
Seed Cheese Dip
Cheese Dip:
4 cups sunflower seeds
4 to 6 cups purified water
1 tsp. granulated garlic
1 onion, minced
Veggie Chips
Sliced jicama
Sliced veggies, fresh, and in season
Soak the sunflower seeds for 12 hours; rinse. In a blender, process all the cheese dip ingredients, adding enough water to thin the mixture. The more water, the larger the volume of seed cheese.
Pour the mixture into a large, wide-mouthed glass jar and cover with a cloth napkin or clean dishcloth. Leave on the counter overnight, and let ferment into seed cheese.
Serve the cheese at room temperature, or chill and serve on a platter surrounded by jicama chips (or any other crunchy vegetable you like).
Curried, Sprouted Lentil Salad
2 tsp. Liquid Aminos
1 Tbs. lemon juice
1 clove garlic, minced
1 tsp. curry powder, or to taste
2 cups sprouted lentils
1/2 cup chopped onion
Use this salad for either a quick and simple lunch or as an excellent side dish for a more elaborate meal.
This salad also makes a tasty filling for an avocado or pepper half. In a small bowl, mix the liquid aminos, lemon juice, garlic and curry.
In a separate mixing bowl, combine lentils and onions; toss. Pour dressing over the lentils; toss again.
Tomato Salad Dressing
2-1/2 tomatoes (1/2 lb.)
3 fl. oz. olive oil
6 sprigs of parsley
Roughly chop tomatoes and parsley. Blenderize all ingredients together until smooth. It will keep in the refrigerator for a couple of days. Makes 1-1/2 cups.
Cabbage Roll-Ups
1 large cabbage leaf
1/2 avocado, cut in chunks
2 olives, chopped Lentil, pea and/or
fenugreek sprouts
Lemon juice
Liquid Aminos
Dulse flakes
Slivered red pepper
SproutsA cabbage leaf makes a great sandwich for any filling. Softening the cabbage makes it easier to roll the filling up in it. Any guacamole, pate or salad recipe would be delicious stuffed in a cabbage or lettuce roll.
Soften the cabbage leaf by putting it in a dehydrator for 10 minutes or dipping the whole leaf in hot water until soft; set aside. In a small bowl, mash the avocado with a fork and add the olives, sprouts, lemon juice, Liquid Amino’s and dulse to taste.
Place the mixture on the cabbage leaf. Top with red peppers, sprouts and any other vegetables you have on hand; roll up and enjoy.
Minty Cucumber Salad 2 cups chopped cucumbers
1/3 cup finely chopped mint
2 Tbs. chopped parsley
1 Tbs. lemon juice
1 Tbs. extra-virgin olive oil or grapeseed oil
3 drops stevia or 1 tsp. maple syrup (optional)
If your cucumber tastes bitter, slice it, place it in a bowl, sprinkle it with sea salt and set a weight on it. A plate with a gallon (4 liter) water jug on top or a ziplock bag filled with water works well. Leave the cucumber at room temperature for two hours, rinse it lightly and pat dry, then proceed with the recipe.
Fresh mint is, of course, best to use with this recipe, but dried mint (five teaspoons) will work if you have time to allow the flavors to blend.
In a small serving bowl, combine the cucumbers, mint, parsley, lemon juice and oil. Toss together. Taste and add stevia if desired. Chill the salad for several hours or overnight. Toss again before serving.
No-Oil Lemon Herb Dressing
2 Tbs. plus 2 tsp. potato or other starch
1/2 cup water
1/2 cup apple juice
1/2 cup lemon juice
1/4 cup water
1/4 cup apple juice or water
1/4 cup fresh minced herbs or
2 tsp. dried herbs (Italian Seasoning)
1 tsp. celery salt
Combine starch with 1/2 cup cold water and 1/2 cup apple juice, and dried herbs. if using. Heat, stirring, to thicken. Remove from heat. Mix in lemon juice, celery salt, and 1/4 cup of water. Taste for balance. Add 1/4 cup of apple juice (or water). Add fresh herbs and whisk. It will be thicker when it has cooled. Adjust liquids and seasonings if necessary. Make a few hours in advance of use. Store in refrigerator. Makes 2 cups.
Variation: Replace some of the water with tomato juice.
Halvah
1-1/2 cups almonds
1/2 cup raw tahini
3 Tbs. honey
1 tsp. vanilla
1 Tbs. plus 1 tsp. carob powder
In a food processor, place almonds and process until finely ground. Add the tahini, honey and vanilla; process thoroughly. Place 1/2 of the mixture in a bowl; set aside. Add carob to the remainder and process.
Press the plain mixture onto a plate or pan until it is 1/4” thick (don’t worry about filling the pan, just press the mixture to the correct thickness). Pat the carob mixture between your hands until it is approximately the same thickness.
Place the carob mixture over the plain mixture. Press the two mixtures together to make a 1/2-inch thick, two-colored slab of halvah.
Chill the halvah in the refrigerator for 1 hour or more, then cut it into bite-sized pieces and roll into little balls. Yields 20-24 pieces.
These naturally cool, cleansing raw food smoothie recipes are perfect throughout the year. Ingredients should always be organically grown, fresh and raw. Drinks have the benefit of rapid assimilation of nutrients to break down and flush out toxins quickly, as well as provide a lubricant for the body.
Frozen Avocado Shake
1 apple (1/4 cup juice)
1/4 cup mashed avocado
1/4 banana, mashed
1/2 cup fresh or frozen strawberries
1/2 cup unsweetened coconut or almond milk
1/2 tsp. pure almond extract
1 cup ice
Juice the apple. Set aside 1/4 cup of the juice.
In a blender or food processor, combine the apple juice with the remaining ingredients, and blend for 2 minutes, or until smooth. Serve immediately.
Date Shake
1 cup coconut or almond milk
12 pitted dates, chopped
6 almonds
1 cup vegan yogurt (coconut, almond)
4 ice cubes
Blend together until smooth.
Peachy Cherry Juice
6 apples (1-1/2 cups juice)
3 peaches (1 cup juice)
1/4 cup frozen pitted cherries
1 cup ice
Separately juice the apples and peaches. Set aside 1-1/2 cups of the apple juice and 1 cup of the peach juice.
In a blender or food processor, combine the juices with the remaining ingredients, and blend for 2 minutes, or until smooth. Serve immediately.
Meal-In-One-Fruit Smoothie
1 ripe, medium-size peach
2 tsp. lemon juice
2 tsp. honey
1/2 cup yogurt
2 Tbs. granola or buckwheat crunchies
Blend the first four ingredients. Sprinkle granola or buckwheat on top.
Perfect Pear Blend
1 large pear, chopped
1/2 cup green grapes
1/4 avocado
2 tsp. honey
1 tsp. lemon juice
Blend and top with chopped pecans.
Athlete’s High Performance Smoothie
2 cups plain coconut or almond milk
2 Tbs. raw Tahini
1 Tbs. honey
1/2 cup rolled oats
1/2 tsp. vanilla
1 egg substitute like chia seeds or Flegg (flax seed egg replacement) – optional
Combine all other ingredients and process in a blender. Then add the egg substitute into the mixture. Blend a few seconds and chill or serve.
Carob Shake
3-4 dates, pitted and soaked 20 minutes
1 cup nut or grain milk 1 frozen banana, cut in chunks
3-4 Tbs. carob powder
Dash vanilla (optional)
For an old-fashioned, soda-fountain type of treat. Place dates in a small bowl with just enough water to cover. Let them soak 20 minutes; drain. In blender, combine the dates, nut milk, banana, carob powder and vanilla. Blend until smooth. Drink immediately.
Hot Redhead
1 cup tomato juice
1/2 tsp. chopped jalapeno pepper
1/4 tsp. cayenne
1/4 cup chopped onion
1/2 cup chopped parsley
2 cloves garlic, peeled
Chop and blend all the ingredients together. Serve immediately.
Ginger Jolt
1 apple, cored, peeled, and sliced
1 lemon, peeled and seeded
1/2 cup filtered water
1/2 cup ice
1 (2-inch) piece fresh ginger root, peeled and crushed
This is a good smoothie for a queasy tummy. Drink it slowly. Blend all ingredients until smooth.
Hindu Love Goddess
1 cup nonfat milk
1 cup vegan yogurt (coconut, almond)
3 dates, pitted and chopped
1/8 tsp. ground cloves
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1/4 tsp. pure vanilla extract
This sensual treat is a traditional stimulant. Blend all ingredients until smooth. Serve.
Pauling’s Punch
1/2 cup orange juice
1/2 cup vegan yogurt (coconut, almond)
1/2 lemon, peeled and seeded
1/2 grapefruit, peeled and seeded
1/2 cup ice
1 (1-inch) piece fresh ginger root, peeled and crushed
1 Tbs. molasses
This smoothie is rich in vitamin C and the bioflavonoids. Blend all ingredients until smooth. Serve.
Psyllium seed powder is an excellent source of soluble fiber. Soluble fiber feeds the healthy bacteria in your colon, promoting regularity and reducing cholesterol. Blend all ingredients until smooth. Serve.
Chocolate Delight
1 cup fresh or frozen raspberries
1/2 cup coconut or almond milk
1/2 cup tofu substitute (seiten, tempeh, etc.)
3 Tbs. cocoa powder
1 tsp. flax seed powder
Blend ingredients until smooth. Serve immediately.
Cholesterol Lowering Tonic
1/4-inch slice of ginger
1 clove garlic
Handful of parsley (to absorb some of the odor of the garlic)
4 carrots
1 apple, cut into wedges
Splash of Tabasco sauce (optional)
Juice the ginger and garlic first by placing them in the center of a handful of parsley and feed it into the juicer. (This reduces much of the garlic odor.) Follow with the carrots and the apple.
Blended Fruit Smoothie
1 medium banana or fruit of choice
1/4 cup coconut or almond milk yogurt
1 to 2 Tbs. concentrated fruit juice
1/4 tsp. vanilla
1/3 cup soy milk
1 Tbs. flaxseed oil
1 Tbs. flaxseed meal
Dash cinnamon or mace
Blend all together until creamy smooth.
Grape Ambrosia
1 whole pineapple, skinned
1-2 lbs. organic red grapes
2 tangerines or 1 orange, peeled
1 lemon, peeled
In a heavy-duty juicer, using the juicing screen, put the pineapple, grapes, tangerines and lemon through the machine and into a bowl. Drink as is, or dilute it with water. Refrigerate. The ambrosia will keep for 1-2 days.
Berry Good
1 cup grain milk or nut or seed milk
1 frozen banana, cut in chunks
3-8 fresh strawberries, raspberries or blueberries In a blender, combine the milk, banana and berries. Blend until smooth. Drink immediately.
Berry Yogurt Smoothie
2 cups berries (any kind)
1 cup almond milk or coconut yogurt
2 tsp. honey or to taste
Organic and Non-GMO Foods are Our Last Defense from Monsanto & Friends GMOs!
Please make a commitment to eat only fresh, raw, organic or non-GMO whole foods. You’ll soon discover that it’s cheaper and healthier to eat organically when you consider all the real costs and consequences of a toxic diet filled of Monsanto & Friends GMOs.
You see, GMO crops are genetically engineered specifically to survive many times the application of chemicals like Monsanto Roundup and glyphosate. Normal plants would just die from that much chemical exposure! Why do they do this? Because companies like Monsanto have been reaping huge profits from toxic chemicals and pesticides for well over 50 years! Think about it for a minute and you’ll realize this is their real business!
So let’s actually think about it a little — Monsanto started in 1901 making saccharin, an artificial sweetener. Saccharin was very controversial so was banned in 1922. However, today it’s on store shelves all across America. In the 1960’s Monsanto produced Agent Orange, a defoliant used in the Vietnam War that contained a chemical called 2,4-D — perhaps even more toxic than Monsanto’s Roundup. Yet Monsanto is once again selling 2,4-D today because there are so many super-weeds resistant to Roundup (glyphosate). So why not, said Monsanto, turn this into another profit opportunity!
In July, 1983, Monsanto funded some research called, “A Chronic Feeding Study of Glyphosate (Roundup) in Mice.” Monsanto went to great lengths back then to convince government regulators to accept scientific interpretations of the study that supported the use of glyphosate — though the study actually concluded that glyphosate is a carcinogen!
The two-year study divided 400 mice into groups that were administered 3 doses of Roundup. One group got no glyphosate at all as a control group. Unfortunately for Monsanto, some mice exposed to glyphosate developed tumors at significant rates, with no tumors at all in control group.
“Review of the mouse oncogenicity study indicates that glyphosate is oncogenic, producing renal tubule adenomas, a rare tumor, in a dose-related manner.” — From an EPA toxicologist
Monsanto just ignored these findings. Instead, they provided additional data to the EPA to convince them to ignore the tumors. Eight dissenting members of the EPA’s toxicology branch signed a consensus review of glyphosate in March 1985 that classified glyphosate as “possibly carcinogenic to humans.”
“Monsanto failed to warn users of the increased risk of developing non-Hodgkin lymphoma and other forms of cancer. Plaintiff attorneys claim Monsanto has known for more than 30 years there is a link between the use of Roundup and cancer. However, the company intentionally made the decision not to warn the public, and even marketed the product to be as safe as table salt and practically non-toxic to humans, pets, birds and fish.”
– From a recent lawsuit involving Roundup
Documents for the litigation clearly show that Monsanto created fake data and attacked legitimate studies exposing the dangers of glyphosate. They actually created an intentional campaign of misinformation to convince government agencies, farmers and the general public that Roundup (glyphosate) was safe.
For a mega-corporation like Monsanto, lawsuits are just part of the “cost of doing business.” Personally, I believe that they plan ahead for them, even for decades. Sure, they put up a fight long as they can though they know the truth will eventually win out. But the outrageous profits — billions and billions of dollars — clearly offsets the potential cost of lawyers and settlements, so the corruption goes on undeterred. But the problems with GMO crops, Roundup and other chemicals goes well beyond Monsanto — ultimately affecting the environment of the whole planet.
Designing crops resistant to toxic chemicals only does one thing — it sells more pesticides and herbicides. Some of Monsanto’s most profitable chemicals were originally chemical weapons in World War II. They are so profitable that they are STILL selling them, though not to the military … to our farmers. The 2,4-D that was part of Agent Orange in the Vietnam War has been linked to non-Hodgkin’s lymphoma, lowered sperm counts, liver disease, Parkinson’s disease and many other adverse effects. It’s also one of the largest sources of dioxins in our environment. Dioxins are highly toxic and build up in your body and the environment over time.
The lack of any significant competition lets these companies build profits by reducing the earnings of farmers and workers in the food system. Thanks to this near-total control of the market, multinational corporations use the food system solely to maximize their profits — at the expense of people that eat their “food,” as well as farmers and the environment.
Monsanto’s real purpose for inventing GMO’s was to increase sales of their highest profit items — the chemical fertilizers and pesticides GMO’s need to grow. But nature had something to say about this and created weeds resistant to Monsanto’s Roundup and glyphosate. So Monsanto just re-engineered their GMO crops so that they now withstand 3 times the levels of Roundup and glyphosate as they did before…which clearly is only a temporary fix. Soon they’ll need to be six times more resistant to chemicals, and then — who knows!
The seeds that farmers depend on evolved over eons. They’re an integral part of human culture not just a recent science experiment. From the myths of ancient civilizations to the growth of human consciousness, seeds are an important part of human history. But Monsanto & Friends are doing everything they can to force GMOs down our throats! This threatens both our food security and the future of real food.
GMOs are destroying the genetic diversity of the whole world’s food supply. They destroy non-GMO and organic farms through genetic drift of their DNA. They destroy healthy, nutrient-rich soil, which, is no longer filled with the living organisms healthy plants need. This also creates new super weeds that cannot be killed easily, resulting in even more Roundup (glyphosate) being sprayed. This has gotten so out of hand that it can actually be more profitable today to become an organic farmer instead of a Monsanto zombie. GMO crops were supposed to save the farmer with higher yields, but that’s not how things turned out! Instead, it’s the non-GMO and organic crops that will save the farmer in America!
As GMO’s slowly destroy most of our food-delivery system, it will eventually have long term consequences for all life on our planet. Meanwhile, Monsanto & Friends will be using every trick in the book to fool you — and the rest of the world — into believing their short-term, heavily biased studies and outright lies.
Monsanto has been using a variety of techniques to control ALL the GMO research, even that which looks independent. Through a variety of techniques they make sure that any contrary research never gets any funding. Meanwhile, research and scientists that agree with GMO technologies get all the money. It’s actually complete control, even if indirect.
Monsanto even has been known to write their own studies and then pay scientists to sign them. It also seems that an EPA official once bragged about killing a glyphosate investigation, “If I can kill this I should get a medal.” — www.trofire.com, 05/31/17
Clinical trials on GMO’s just aren’t published when they are negative. This “publication bias” has long plagued science long even before the debate on GMO’s, but it even more endemic with GMO research.
Government funding for science is highly competitive. University researchers are under a lot of pressure to “publish or perish.” University tenure, promotions, opportunities for research funding — they all depend on the papers published, the journal doing the publishing, and the reception the paper receives. This often results in questionable methods, especially of any of funding is tied to industry sources like Monsanto, wither directly or indirectly.
John Ioannidis’s from Stanford University examined all the reasons that so many journal articles turn out to be inaccurate (“Why Most Research Findings are False,” 2005), including flaws in the research, researcher’s desire for meaningful findings and a desire for professional advancement.This inevitably leads to a bias in interpreting the data as well as financial conflicts.
Policies towards Monsanto & Friends and “merger mania” in the food industry has resulted in Monsanto, DuPont, Syngenta, Bayer and Dow owning most of the major seed companies that were once competitors.
Monsanto & Friends wants everyone to think that GMO’s are safe, healthy and good for the environment. But the real truth is just the opposite. Monsanto & Friends that genetically engineer crops have a virtual lock on what we can learn know about their safety and benefits. So now we actually still don’t have the complete picture — and that’s no accident. Monsanto & Friends intentionally restricted independent research on GMO’s in a variety of ways, from refusing to provide GMO seeds to independent researchers to setting extremely restrictive conditions that strangle research options.
This is a Direct Attack Our Fundamental Rights & Freedoms!
While buying organic, healthy food is important, personal choices about what you eat won’t fix all these problems with an industry that’s been hijacked by lobbyists and agribusiness corporations that make a concerted, coordinated effort to drive out independent farmers and food processors. The result of this Foodopoly is economic stagnation in rural communities to actual famines in some countries. Solving this crisis will require a major structural shift in the economic, political and scientific communities.
GMO’s are Patentable Inventions
Conveniently, under our legal system, GMO’s are patentable inventions. Monsanto & Friends have almost total broad power over how their patented products can be used, including who can study it and how. So if an experiment might reveal that a GMO crop is hazardous or doesn’t perform as promised Monsanto just doesn’t have to fund it. And they don’t!
So either directly or indirectly, both public sector and independent private research on GMO’s has been systematically blocked! In 2009, 26 university entomologists (insect scientists) wrote the EPA saying, “No truly independent research can be legally conducted on many critical questions involving these crops.” The industry is completely driving the bus,” one researcher commented.
Patent law is just one way for the industry to “drive the bus.” Monsanto & Friends directly fund most of the other research in the U.S. The Dept. of Agriculture and other Federal agencies actually don’t even do their own research at all, relying mostly on studies submitted by the companies themselves. Duh?!
The industry has been making a big deal out of a few positive steps they taken for better research — but the deals they make are not binding so the companies can back out of them at any time. These deals are also not available for the public to see. And many legitimate scientists will never be part of these voluntary agreements if their research might look bad for GMO’s. Monsanto, for example, had an agreement with the USDA to research crop production practices — but conveniently the deal didn’t include anything on the health issues of GMO’s. This is not how science should work!
Contrary to what you may hear in the media, GMOs were never about feeding the world. They are about profits – plain and simple! And ultimately, about corporate control of our entire food delivery system. Most of the GMO corn and GMO soy in America are will neither feed the world nor address anyone’s nutritional needs. What they really do is provide cheap food for factory farms and the processed food industry. Meanwhile they devastate the environment and leave farmers hooked on dangerous chemicals like glyphosate.
The companies that produce GMO seeds claim that they’re safe and better than traditional crops. If that’s actually TRUE, let Monsanto & Friends support legitimate research of all independent or university scientists.
My Raw Food Philosophy & Choosing to Live Consciously. Raw food (sometimes called live or living food) is food that has not been cooked or exposed to temperatures over 118″F. Over that temperature the natural enzymes in your food are completely destroyed. Enzymes are essential for all the chemical processes in your body, especially digestion. In addition, nutrients are chemicals, and when these chemicals are heated it causes chemical reactions — just like in your high school chemistry class — the higher the heat the more volatile or destructive the chemical reactions.
Of course, this may not be news to you. Everyone knows that heat destroys nutrients in food. But did you ever stop and wonder what happened to those lovely vitamins, minerals, fats, carbs and proteins once they’re cooked? Where dot hey go? Do they just disappear? Unfortunately, they do not. Like Dr. Jekyll, they are horribly transformed by the chemical reactions caused by heating into nasty killers like Mr. Hyde … only we call them Mr. Carcinogen, Mr. Mutagen and Mr.Free Radical!
Cooking produces scores of unnatural chemical by-products with damaging effects on health. For example, cooked carbohydrates can do much more than create weight problems — they can turn into a carcinogen called acrylamide, a chemical used to make plastics and dyes that has caused cancer in animals. The higher the cooking temperature, the greater the levels of acrylamide. Frying, one of the worst kinds of cooking, makes oils oxidize creating harmful ‘free radicals’ and increasing the risk of cancer, heart disease and premature aging. Ironically, frying also destroys the Vitamins A and E which we need to protect us from free radicals.
It wasn’t always like this. Fire was only discovered a relatively short time ago in archeological terms. Before that, there was no intentional cooking at all. Even today, of the millions of species of animals and insects on the Earth, only humans intentionally cook their food. In fact, we’ve become virtually dependent on cooked food — even addicted to it! So much so that the very idea of living on a diet of raw, uncooked, live food may even seem preposterous! “What do you eat, rabbit food?”
We’ve forgotten what real food tastes like, and not so coincidentally, we’ve forgotten what it feels like to be completely alive and healthy. Today, we want food to be convenient, fast and taste good, even if the taste is artificially induced. This has become a lifestyle – and doing anything else requires a change in lifestyle. That means more than just a few trips to the juice bar. It is a process that requires change at every level – mental, physical and emotional. Most of all, it is an education process, one that requires commitment and patience with yourself.
This website can help you with that process by exploring what it takes to go from being addicted to foods that are killing you to a raw food philosophy and lifestyle. For our purposes, anyone who eats more than 75% uncooked food is a “raw foodist.” I’ll explain the science behind this lifestyle choice, sharing our sources with you so you can research them for yourself. I’ll give you common-sense guidelines to make the transition between your old lifestyle and a healthy, vibrant new life as easy as possible. And I’ll give you some practical how-to’s, from food preparation techniques to delicious raw recipes.
Ultimately, this website isn’t even about raw food at all. As you make this transition yourself, you will discover another, even more important side to a whole-food, raw food philosophy that I call “getting in touch with the whole being within.” A toxic lifestyle actually inhibits our ability to be completely in touch with our inner “whole being.” There are actual physiological processes which become blocked, some of them right in your brain. In addition, there are emotional and spiritual blockages. As you clear these blocks, you become a more sensitive, caring, happy person because that is the true nature of a whole being. I believe THAT is what we all already are when we aren’t inhibited by an unnatural, unhealthy diet and lifestyle. Over time, the raw food philosophy and lifestyle will help you experience that for yourself.
What it means to be a “Whole Being.”
The Philosophy of Raw Food
The real value of a whole, raw food diet is that it empowers more than just your health … for with a healthy body and healthy mind, we not only think more clearly and less reactively but with greater awareness, understanding, sensitivity and compassion. A healthy, whole being takes full responsibility naturally, doesn’t fall into fear and anger with a knee-jerk response to adversity, and has compassion for his enemies as well as his friends, albeit, in some cases, what I call “ruthless compassion.”
We have that whole being within us already, just waiting to come out. All we have to do is stop repressing it with a lifestyle and toxic diet based on death. We just have to stop killing our food and ourselves — then we’ll rediscover ourselves. Death, in the form of dead food or any other form, creates death. Life, in the form of live food or any other form, creates life. It’s not profound, it’s just common sense … for a whole being!
I didn’t feel “called” to share my experience of raw, whole living foods just because I am interested in health and healing. Personally, I am out to transform myself — and then the world! I believe that is the power of a Whole Being, the power that whole, raw food helps us get back in touch with. Whole beings are naturally powerful. The toxins in cooked and processed foods, however, block your natural power. Many of these toxins actually have a sedative-like affect on the brain.
There Was No Cooking in the Garden of Eden!
I think that cooking was the “evil” knowledge given to Eve by the snake, a symbol of fire in many cultures. Eve got a “baked apple.” Until that one Biblical moment, there was probably no fire in the Garden of Eden. They ate, as the Bible says, right from the plants and trees. The climate was never too hot nor too cold, so they didn’t need clothing. In the Garden of Eden, Adam and Eve were the perhaps the first “Whole Beings.” But then came the baked apple — suddenly more toxic than nourishing. Now they had the knowledge of cooking and all the problems associated with dead food — from shame about their unclothed bodies to less sensitivity to their inner whole being.
Suddenly, toxins robbed them of their natural, vibrant energy. With less energy, their ability to think clearly was hampered. With their bodies now in survival mode, that instinctively becomes more important than caring for others. With imbalanced brain functions, they may have become less emotionally balanced, more prone to anger, depression, anxiety or violence. These are just some of the short-term ripple effects of an unnatural, unhealthy lifestyle and diet. There are many more, as well as many long-term effects from cancer to heart disease. In other words, that one single act could have been enough to turn the Garden of Eden into our modem “civilized” world. It was the “original” “sin.”
The opportunity to rediscover a natural, healthy raw food philosophy and lifestyle is to re-empower ourselves to be “whole beings” once again, as we may have been in the Garden of Eden. As powerful whole beings, we can approach life’s challenges with compassion, wisdom and trust. We can embrace our challenges responsibly, learn from them and grow together. True togetherness comes from within … and for what is within to manifest without we need healthy bodies and minds. A whole being, nurtured by whole foods, naturally experiences his or her self as part of the “whole,” part of the “web of life.”
Trust is just one more of the things that come naturally from within a healthy, self-empowered, whole being — who, of course, naturally prefers to eat whole, live food! Without trust, we live in fear and anger, becoming mere victims who do not take responsibility for what happens to them. As victims, blaming others for our plight, we have no power. Then we want to lash out, to destroy our enemy in order to reclaim our power. However, power also comes from within. You can’t get it back by destroying that which you think took it from you … because the very belief that it can be taken makes you a victim. So even if you destroy your enemy, a new enemy will inevitably crop up. It is just the nature of animals — the strong always prey on the weak. And when you are not manifesting as a “whole being,” all that’s left is your natural animal nature.
The TV pundits have always been telling us to follow the money to find the truth. So it boils down to the fact that today food is a business. To a business you represent not a human being but a human resource – a worker and a consumer. To be more than just a worker and consumer we need to be aware, awake, alive and fully actualized as human beings … what I have been calling a “whole being.” And, believe it or not, being whole simply begins with the very first responsibility a human being has at birth — what you choose to put in your mouth.
Death creates death. People that thrive on dead food thrive on dead thinking, dead beliefs, dead politics, dead economics, dead lifestyles and the means of creating more death. On the other hand, life creates life. You can choose to be fully alive, with the kind of conscious life engendered by whole, live foods. Without the sedative effects of toxins found commonly in cooked foods, you’ll discover clearer thinking, more awareness, purer consciousness and much more. And this isn’t some new age psycho-babble, it is proven in scientific studies, some of which I’ll share with you in my articles. It’s not just a fact, its common sense for people that have all the facts.
Life is About More than What You Eat
You are what you eat” is one of those Truths that is both common sense on the one hand, and not a complete understanding of human potential on the other. Yet achieving your highest potential, though not just a dietary issue, certainly requires optimizing your health and nutrition. The opportunity to realize all your potential comes when you are feeling healthy, thinking clearly and living life to the fullest.
So, Raw Food Life is about Life itself … what it takes to maximize your life’s potential – as well as the RESOURCES you need in today’s complex world and toxic, stress-filled environment to make that possible.
On RawFoodLife.com, we’ll explore beyond the raw food philosophy and lifestyle to rediscover what it’s like to be fully alive. We’ll share the tips and secrets that make transitioning to more raw food easier, more convenient and more compassionate for the bumps along the road! And we’ll share the opportunities that you can discover in life when you think more clearly, feel stronger, enjoy greater health and have more vitality.
These are just a few of the results enjoyed with a lifestyle built upon a foundation of living, fresh, raw, sun-grown organic foods. Plus, you’ll get the support, nurturing and inspiration you need from a group of like-minded people. Together, we’ll create a New Age of conscious eating and living that can be our real legacy for the generations to come. Thanks for joining us!
Dead food kills. Live, raw food gives life. And the good news is
you still have the Freedom to Choose!
Introduction to the Raw Food lifestyle originally written for the premier issue of Wellness Bound Magazine, April 2004.
By Robert Ross (originally written 2004, updated April 2017)
Fukushima Radiation Has Now Reached the U.S., Canada & Mexico!
Fukushima Reactor #2 Pressure Vessel Breached, Rising to “Unimaginable” Levels of Radiation. Latest Radiation levels at Fukushima are now the highest since the original 2011 meltdown — and now has crossed the Pacific to reach our own shores! Learn the latest news — and what you can down at home to help your body cope with this disaster. Read more to learn how raw food protects you from radiation.
Radiation levels inside the damaged reactors at the Fukushima Daiichi nuclear power station are at their highest since the plant suffered a triple meltdown.
Recent readings described by some experts as “unimaginable”, are far higher than the previous record of 73 sieverts an hour.
A single dose of one sievert is enough to cause radiation sickness and nausea; 5 sieverts would kill half those exposed within a month and a single dose of 10 sieverts would prove fatal within weeks.
In the official reports they actually admit that they don’t know where the core actually is!
Now Japan plans to dump 920,000 tons of nuclear waste into the Pacific!
Japan has been illegally dumping nuclear waste into the ocean for many years. But now, with the three crippled Fukushima reactors still leaking highly radioactive water into the ocean, Fukushima’s radiation has reached the U.S., Canada, and Mexico. So Japan is now officially planning to dump Fukushima’s waste products into the ocean because they just can’t keep up. Robots sent to assess the damage have been destroyed by the radiation so it’s hard to get accurate information. One camera lasted long enough to show molten debris has burned through the bottom of the reactor and is leaking radioactive material into the groundwater.
Alkalize your Body for Natural Radiation Protection
I personally extend my prayers and sympathies to all who are still suffering from the earthquake, tsunami and nuclear disaster in Japan. I have been asked many times now about what we can do to protect ourselves from the radiation risks that now faces much of the planet – because we are all affected by this tragedy!
The Good News
There is a profound connection between alkaline-forming raw foods, alkaline mineral water and ionizing radiation. You see, ionizing radiation does the same thing to your body cooked, processed, acid-forming foods do only much, much faster and more deadly. Simply put, ionizing radiation scavenges electrons from the molecules of healthy cells in the same way that the free radicals in cooked, processed food does. The acidic toxins caused by cooked, processed foods will slowly kill you. The results from ionizing radiation are often much faster and more deadly but the principle is the same — raw food protects you from radiation!
The first, most basic thing you can start doing right now is to start drinking ionized alkaline water, also called alkaline mineral water, made with a water Ionizer. You can even build your own — get instructions at the link below. The second most important thing you can do is to eat more alkalizing raw food protects you from radiation!
Ionized water and alkalizing raw foods are among the best ways to alkalize your body and help protect it from the effects of ionizing radiation! Drinking ionized water, which is made up of microclustered or structured water, also improves hydration, which improves the absorption and effectiveness of the supplements or nutritional products you should also be using for radiation protection.
Nuclear energy expert Dr Helen Caldicott tells the truth about Fukushima and nuclear energy that you won’t see on TV.
Here’s the thing – the fallout from Fukushima is going to get worse long before it gets better … probably for years or decades. Supplements are important but are only a short-term solutions. For the long-term you need to discover a whole new, healthier way of life with built-in protection against ionizing radiation – and that starts with alkalizing everything you eat and drink — with fresh, whole and organic raw food!
This is just the beginning
All the Fukushima reactor cores are seriously damaged. Since it can take up to 100 years before the spent fuel rods at Fukushima to cool enough for removal, this means that we will all share this disaster with Japan for another century!
Reactor Core No. 3 is the one with an extremely dangerous MOX core that’s two million times more deadly than regular enriched uranium. If this reactor is breached it doesn’t even matter what happens to the other reactors at Fukushima! With Fukishima’s 1,760 tons of nuclear fuel, compared to the mere 180 tons at Chernobyl, Fukushima is destined to dwarf the Chernobyl disaster!
Today, radiation from the Fukushima has been detected in the Pacific Ocean off North America, Canada and Mexico! In the end, this radiation will end up in your food and water. If you have to choose between toxic GMO foods and food that glows in the dark, suddenly GMO’s may not look so bad!
My raw food friends on the west coast are really worried. Of course, in the U.S. the FDA and USDA have different priorities the rest of us. In California, if your raw milk starts glowing in the dark the FDA were would probably seize it – not because it’s radioactive but because it is “raw.” The FDA is more worried about milk being raw than it is worried about the iodine or cesium isotopes that may be in it! Not only is your government unconcerned about irradiation of food, they actually encourage it for sterilization! Apparently our government believes a little radiation is actually good for you!
Today in America, government-approved radiation devices are nuking you every day. The government believes that low exposure to radiation is not harmful to your health. But because the effects of radiation exposure accumulate over a lifetime, I believe there are no truly “safe” levels. So the real danger is from the total, never-ending exposure to low levels of ionizing radiation that we accumulate over a whole lifetime from:
Any sea foods, including fish and sea vegetables, exposed to the millions of gallons of radioactive waste water being dumped into the pacific daily at Fukushima
Eating radioactive particles that fell from the air onto our food
Eating food that’s woven into its tissues the radioactive particles in water and soil
Eating herbs and other foods that have been irradiated for longer shelf life and against microorganisms
Flying – an airplane flight from coast to coast exposes you to hundreds of millirads
Airport security scanners ( alow dose but part of the total)
Medical x-rays including mammograms, dental x-rays, CAT scans , etc.
Radiation “therapy” for cancer
Microwave Ovens
High-voltage power lines
Microwave radiation from cell phones
From Russia with Love
Though Japan refined and popularized water ionizer technology, it was actually the Russians that did the early research and development starting over 75 years ago. When they discovered that negative ions were good for human health they realized that the opposite must also be true — positive ions are bad for human health. Next they theorized that adding negative ions to water could be very healthy. The ionized water they invented is one of Russia’s greatest scientific achievements and a gift to the whole world for which we should all be thankful, though it has gone mostly unrecognized despite the worldwide popularity that water ionizers enjoy today.
Though hidden from the west by the Soviet Union for decades, the Russians have been studying water ionizer technology for radiation exposure for 50 years! The reason has to do with the Soviets secret nuclear programs. You see, the Soviets had numerous nuclear disasters in Russia that we didn’t know about until the mid 1990s! So they were secretly pursuing protocols for the treatment of radiation exposure, including the use of ionized water.
The most significant of these projects we now know about was called the Chelyabinsk Project, created by Vladimir Egov in the 1960’s. Chelyabinsk is one of the most remote places in the former Soviet Union. Due to several nuclear incidents in that area, more than 500,000 people have suffered as much as 20 times the radiation exposure as created by Chernobyl. Chelyabinsk it is now called, “The Most Contaminated Spot on the Planet. ” I suspect this title may be going to Fukushima if something doesn’t change soon.
One of the things they wanted to find out in the Chelyabinsk Project is whether ionized water could protect the body from the ionizing effects of radiation. The answer was YES! Just like they discovered in Russia decades ago, you can use ionized water, or alkaline mineral water, to effectively help protect your body from the effects of ionizing radiation. For one of the best water ionizers I have personally used, check out Life Water Ionizers.
Protection from Ionizing Radiation
To protect yourself from Iodine-131 take 5 kelp tablets daily. The body will absorb the kelp instead of the Ioidine-131.
To protect yourself from cesium-137 eat plenty of high-potassium raw foods. Potassium inhibits cesium uptake in he body. Foods high in potassium include avocados, sea vegetable, and leafy green vegetables.
To protect yourself from plutonium eat lots of dulse and veggies that contain plenty of iron like spirulina, bluegreen algae and chlorella, which contains more iron than red meat. Miso has also been shown to have a protective effect. I eat raw, organic dark leafy greens like kale and spinach every day, plus at least one avocado! I put a mix of spirulina, bluegreen algae and chlorella in my smoothies daily.
Alkalizing raw foods are high in antioxidants, helping the body cope with radioactive elements that cause anti-oxidant depletion which leads to health problems.
Radioactive contamination becomes more concentrated higher on the food chain, so vegan raw food assures you of eating low on the food chain – a basic principle for health in general as well as radiation protection. A Raw food, plant-based diet, low on the food chain, is the healthiest diet now more than ever!
Natural Remedies for Radiation Exposure
1. Nascent Iodine
One of the most bio-available forms of iodine, it helps counteract the effects of radioactive Iodine and may be effective in lowering accumulated and stored radioactive toxins in the thyroid.
2. Potassium Orotate
A radioactive isotope of cesium known as Cesium-137 can also be formed as bi-product of nuclear fission. Potassium orotates can prevent the accumulation of Cesium-137. In fact, getting enough potassium from food such as bananas is a good first step at preventing radioactive cesium 137 retention. However potassium in the diet may not be enough so supplementing with Potassium Orotate is the best for radiation exposure.
3. Calcium and Magnesium
These essential minerals can decontaminate Strontium 90, lowering Strontium absorption by up to 90 percent.
4. Dimethylsulfoxide (DMSO)
Dimethylsulfoxide is an antioxidant sulphur compound that detoxifies and protects the body from the effects of radiation. It also neutralizes exposure from radio-isotopes. Animal studies have shown that rats exposed to x-ray radiation could be protected from the negative effects of the exposure via the intake of DMSO. This chemical could at least partially protect the rats by halting the typical toxicant reactions associated with radiation. Another study from the School of Medicine at the Yokohama City University in Japan found that DMSO offered protective effects for cell destruction, as well as DNA aberrations, in mice exposed to radioactive substances.
5. Zeolites
Nuclear waste is typically “cleaned” or “stored” in the environment by mixing it with Zeolite clay and packing it underground. Zeolites can attach themselves to and remove nuclear waste from the cellular level. In fact, one European study found that Zeolite clay was an effective decontaminate for animals affected by the nuclear waste disaster in Chemobyl. Zeolite clay can also be taken internally for detoxing radiation. Perhaps the best evidence proving that Zeolite helps detoxification of radiation was its widespread usage in the nuclear meltdowns at Three Mile Island, Chernobyl, and the British Nuclear Fuels (BNF), where it was used to absorb radioactive strontium and cesium – 137 from walls and floors. Similarly, the United States’ nuclear weapons facilities use Zeolite clay to line walls and floors to prevent toxicity.
6. Other clays
Several kinds of clays can bond to nuclear waste in the body, including Kaolin, Red Clay, Bentonite, Fuller’s Earth, Montmorillonite. French Green Clay is another clay with the ability to detox radiation, toxic metals and chemical residues. In the former Soviet Union they added this type of clay to chocolate bars that were given to citizens to help them remove radioactive waste from their systems.
7. Activated Charcoal
Studies have shown that charcoal possesses the unique ability to neutralize radiation, and that 10 grams of charcoal can neutralize up to 7 grams of material.
8. Papain
Papain is a cysteine hydrolase extracted from papaya fruit prized for the ability to reduce toxins. IOne laboratory study on rats found supplementing with papain could help them survive a lethal amount of radiation, whereas control rats did not survive.
9. Bee Pollen
Initial evidence suggests that bee pollen may significantly lower the negative side effects of radiation exposure, in particular that of radium, x-rays and cobalt-60 radiotherapy. Because exposure to radiation lowers many of your body’s natural vital substances like white and red blood cells and antibodies, bee pollen is a natural way of boosting these vital functions.
10. Beets
Beets help the body rebuild radiation-damaged hemoglobin. In fact, animal studies have shown that rats on a diet heavy in beet pulp were able to more effectively reduce the effects of radioactive cesium-137 than rats who did not eat beets.
11. Cold-pressed Organic Vegetable Oils
Oils like sesame oil, extra virgin olive oil and coconut oil also help pull radiation out of the body. The lipids in the oils bind the toxins, and protect cellular membranes. Studies on mice exposed to x-rays found that the mice can survive if they are given oil. Another study on mice found that olive oil could protect the mice against high amounts of x-rays ranging from 300 to 2,400 roentgens.
12. Brewers Yeast
Sources recommend using organic Brewers use for prevention against radiation exposure. In terms of amount, 5 mg. to 15 mg. should be given to children, and 25 mg. to 50 mg. can be given to adults. For cases of direct exposure, these amounts can be doubled, or tripled. Brewer’s yeast can also aid the body in repair after exposure as well as protection.
13. Germanium-132
When we are exposed to radiation, the rays from this exposure release harmful electrons the kill blood cells (hemoglobin). Organic geranium can grab up these radioactive emissions letting them to move freely within the the Germanium instead of entering our human cells and bloodstream. This is related to geranium’s ability to protect the amino acid cysteine in the body. Other studies showed a strong link between germanium-132 and a powerful reduction in death of cells exposed to cesium-137 and gamma rays. Japanese recommend about 100 mg. per day.
Selected References
Repine JE, Pfenninger OW, Talmage DW, Berger EM, Pettijohn DE. Dimethyl sulfoxide prevents DNA nicking mediated by ionizing radiation or iron/hydrogen peroxide-generated hydroxyl radical. Proc Natl Acad Sci U S A. 1981 Feb;78(2):1001-3.
Abok K, Rundquist I, Forsberg B, Brunk U. Dimethylsulfoxide increases the survival and lysosomal stability of mouse peritoneal macrophages exposed to low-LET ionizing radiation and/or ionic iron in culture. Virchows Arch B Cell Pathol Incl Mol Pathol.
Watanabe M, Suzuki M, Suzuki K, Hayakawa Y, Miyazaki T. Radioprotective effects of dimethyl sulfoxide in golden hamster embryo cells exposed to gamma rays at 77 K. II. Protection from lethal, chromosomal, and DNA damage. Radiat Res. 1990 Oct;124(1):73-8.
Buck AC, Cox R, Rees RW, Ebeling L, John A. Treatment of outflow tract obstruction due to benign prostatic hyperplasia with the pollen extract, cernilton. A double-blind, placebo-controlled study. Br J Urol. 1990 Oct;66(4):398-404.
Kenneth R. Markham, Maria Campos. 7- and 8-O-methylherbacetin-3-O-sophorosides from bee pollens and some structure/activity observations. Phytochemistry. 1996 November. vol. 43 issue 4 pp. 763-767.
Brown SL, Kolozsvary A, Liu J, Jenrow KA, Ryu S, Kim JH. Antioxidant diet supplementation starting 24 hours after exposure reduces radiation lethality. Radiat Res. 2010 Apr;173(4):462-8.
Nesterenko, A. B., Nesterenko, V. B. and Yablokov, A. V. (2009), Chapter II. Consequences of the Chernobyl Catastrophe for Public Health. Annals of the New York Academy of Sciences, 1181: 31 – 220. doi: 10.1111/j.1749-6632.2009.04822.x
Nesterenko, A. V., Nesterenko, V. B. and Yablokov, A. V. (2009), Chapter IV. Radiation Protection after the Chernobyl Catastrophe. Annals of the New York Academy of Sciences, 1181: 287 – 327. doi: 10.1111/j.1749-6632.2009.04836.x
Okunieff P, Swarts S, Keng P, Sun W, Wang W, Kim J, Yang S, Zhang H, Liu C, Williams JP, Huser AK, Zhang L. Antioxidants reduce consequences of radiation exposure. Adv Exp Med Biol. 2008;614:165-78. Review.
Yablokov, A. V., Nesterenko, V. B. and Nesterenko, A. V. (2009), Chapter III. Consequences of the Chernobyl Catastrophe for the Environment. Annals of the New York Academy of Sciences, 1181: 221 – 286. doi: 10.1111/j.1749-6632.2009.04830.
Super Angel – the World’s Best Juicers, feature a totally revolutionary twin gear design. You’ll never see another twin gear design like this — developed to be the most efficient in the world designed just for the most powerful masticating juicer available!
Super Angel – The World’s Best Juicers
100% Stainless Steel
Easiest juicer to Use & Clean
More advanced features ever
Does it all from Wheatgrass to Nut Butter
(with optional nut butter housing)
More juice, driest pulp & less foam guaranteed
Self-adjusting speed control prevents jams
Manual reverse button quickly clears jams
Automatic cooling prevents overheating
Automatic motor thermal sensor
Newly designed main control board
Super Angel – the World’s Best Juicers … I can say that without qualification because it is true. The only thing that may be a little better solely in terms of juicing efficiency is a $2,500 Norwalk “juicer,” which is really a “juice press” and is pretty tedious and messy to use.
This Super Angel’s all stainless steel design combines with the most advanced twin-gear technology to give you the best juicer in the world by any measure! Juicing efficiently means you get more juice – as much as 20-50% more than other juicers. Which means you get much drier pulp. And of course, less foam. That means they have a longer warranty – a full 10 years. And you can be sure it will last even longer than that!
The Super Angel twin gear juicer has long been known for its high quality all .304 stainless steel construction designed for ease of operation, efficiency, reliability and longevity. The Super Angel juices wheatgrass, sprouts, herbs, leafy greens, vegetable and fruits. With the OPTIONAL Grinding Housing you can also make Nut Butters, Soy Bean Juice, Tofu and Frozen Fruit Sorbets. The New 2014-2015 models have major upgrades to the motor, safety sensor, and main control board. These parts have been upgraded and reinforced to comply with the latest U.S. electrical specifications. The following features are also new and improved:
Self-adjusting speed control prevents overloading
Built-in auto or manual (Plus only) reverse function prevents jamming
Automatic cooling system prevents overheating
Automatic self-controlling motor thermal sensor
Newly designed main control board
A full 3-housepower motor drives powerful gears that are almost twice as long as most other twin-gear juicers, slowly and powerfully squeezing every drop of juice out of your organic fruits and veggies for the most cost effective juicer you can buy. The Super Angel masticates or chews your fruits and veggies at the ideal speed – 82 RPM – slowly squeezing the juice out to minimize oxidation and friction/heat to keep all enzymes and nutrients alive in the juice. It will also make baby food, nut butters, ice cream, etc. like other multi-purpose juicers, but more efficiently and with less oxidation!
The Super Angel Juicer is the world’s most efficient and amazing fruit, vegetable and wheatgrass juicer. Extract juice from celery, carrots, parsley, spinach, wheatgrass, apple, kale, cucumber, ginger, sprouts and any leafy greens! It can also extract from less obvious things such as pine needles and aloe. The low 82 RPM speed protects flavors and high nutritional content from being destroyed by heat and oxidation.
FEATURES:
All Stainless Steel Design
No plastic, nylon, Lexan or other polycarbonate materials come into contact with your food! The state-of-the-art stainless steel design is always easy to keep clean and hygienic!
Antibacterial Stainless Steel Twin Gears
The Super Angel Juicer’s twin impeller gears are made of the highest quality SUS-304 solid stainless steel. Other twin gears are made of plastics & weaker quality stainless steel that can chip or wear, leaving room for microorganisms
ALSO: Get the Super Angel Premium Deluxe model for the best steel in the world – 316 Surgical Grade Stainless Steel Extractor Housing & Gears (select on checkout).
82 RPM Low Speed Technology
This low rotation speed is ideal for getting the highest quality and most nutritious juice. The slow speed produces little oxidation and heat, which keeps more enzymes intact. The Super Angel Juicer is the lowest rpm twin gear juicer in the market! But just because it rotates slowly does not mean that it makes juice slowly. The Super Angel makes juice quickly, plus you get higher juice yield and drier pulp!
3 HP Masticating Power
The solid, surgical-grade stainless steel twin gears provide 3 horsepower of power that allows it to break down tough plant cell walls and release the nutrients locked within. The high pressure squeezing and masticating action makes it possible to juice strong fibrous, stringy fruits and vegetables quickly and easily, such as wheatgrass. You’ll enjoy richer color and more full-bodied flavor.
3-Stage Twin Gear System
Design for maximum extraction efficiently, stage one thoroughly crushes, chews or grinds your fruit and vegetables. Stages two and three apply concentrated pressure while continuing to “chew” your fruits or vegetables creating very dry pulp and as a result – more, healthier juice.
Bigger Gears than the Green Power and Green Star Juice
The twin gears in the Super Angel are bigger and longer than any other twin gear juicer on the market – and are a unique design optimized for the highest juicing efficiency ever!.
3-Stage Screen System
The Super Angel’s 3-stage juicing screen filters and maximizes your juice yield, resulting in 3 times the amount of juice extracted compared to other juicers.
Simplicity
A single three-stage screen handles fruits, vegetables, and leafy greens. There simply is no need for other screens.
Ease of Clean-Up & Operation
Amazingly powerful yet easy and simple to use and clean. Its newly designed parts make clean-up, assembly and disassembly a snap.
No Pulp Adjustment Necessary
The powerful heavy duty motor always brings maximum squeezing force and produces the highest quantity of juice. There’s no need for adjustable nozzles or switching to different nozzles.
Continuous Juicing with Automatic Pulp Ejection
The twin gear system allows continuous juicing without having to remove pulp.
Eliminates Agricultural Chemicals and Toxic Substances
The twin gears remove more than 90 % of agricultural chemicals and toxic substances from the surface of fruits and vegetables.
Super Quiet
Angels higher wattage motor features a unique cooling system for less strain on the motor, less heat buildup, and increased durability.
Wide Range of Capabilities
The Super Angel Juicer will extract juice from almost anything from carrots and apples to wheatgrass and pine needles.
Versatile, Multipurpose Appliance
Also make delicious soy milk, tofu, meat pate, frozen fruit sorbet, baby food and even nut butter!
Automatic Overheat Sensor
A thermal protection device and anti-jamming automatic reverse offer safe use and peace of mind. The automatic motor thermostat prevents the motor from overheating.
6 Safety Devices
Automatic Heat Sensor, Extra Rocker Switch, Internal Gear Protection, Reinforcement of Switch Panel, Double Protection of motor and Main Housing Unit, and Screen Housing.
Reverse Turning Safety Feature
Blockages from overload or jamming can easily be cleared with the automatic or manual (Plus only)
reverse action function.
Fan Cooled
The Super quiet cooling fan prevents motor overheating.
Drier Pulp
The ultra-precision 2-stage twin gear system combined with the powerful heavy duty motor bring the maximum juice extraction possible. You’ll see the difference in the extremely dry pulp when compared to other juicers.
Heavy Duty
Hand-built, precision engineered featuring the highest quality grade stainless steel available.
FREE With Every Super Angel Juicer
Free Juice Recipe Book, “Juicing Bible”
Free Scrubbing Bristle, “Premium Brush”
Free Glass Jar for Juice Collecting, “Pyrex Cup“
THE ADVANCED SUPER ANGEL GEAR DESIGN
Super Angel – the World’s Best Juicers, features solid stainless steel twin gears with “Shattering Helical Gear Technology.” Invented by Angel with 30 years of experiences, this highly advanced gear design literally crushes plant cell walls, extracting all the nutrients hiding deep inside the cells.
You can easily see how finely the fibers are ground by the more advanced Super Angel gear design.
Just put some pulp into a cup of water and look at the fibers in the water. As you see on the right, the Super Angel’s gears grind the fibers evenly and break the fiber cells of produce, resulting finer particles and extracting more of the the nutrients hiding deep inside the cells. Other brand twin gear juicers can’t match the Angel’s ability to crush the fiber cells of your veggies like this!
In a test report prepared by KAFRI (Korea Advanced Food Research Institute) the Super Angel can extracted almost 3 to 7 times more nourishing, nutritious juice than other brands and about 20 to 30 percent more juice.
Super Angel – the World’s Best Juicers, features a 3-stage twin gear system for efficient juice extraction. Stage one applies concentrated pressure to fruits or vegetables. Stages two and three grind and continuously process fruits or vegetables, producing very dry pulp and as a result – more, healthier juice. In addition to the three-stage twin gear system, the Super Angel’s three-stage screen filters can maximizes pure juice yield resulting in almost 20 to 30% more juice extracted compared to other juicers.
The twin gear system of the Super Angel can extract essential nutrients even from fiber with a size of 5 micron. The essence of juice extraction is to obtain the best nutrients from plants. The gap between the twin gears of the Super Angel Juicer is only 0.1mm, making it possible to extract minute nutrients by crushing the micron-sized particles.
Super Angel’s exclusive twin gear design minimizes the loss of nutrients through the unique triturating twin gear featuring an impeller press system with a low 82 rpm speed generating virtually no heat while thoroughly crushing your fruits and vegetables at the cellular level. The Super Angel Juicer’s slow speed motor prevents oxidation and maintains nutrients and enzyme activity. Keeping more enzymes intact because of less heat and friction. A low-speed rotation system of just 82 rpm preserves almost all the enzymes & nutritional benefits available. In other juicers, nutrients & enzymes in the plants are easily destroyed by frictional heat. The Super Angel features the lowest speed of any twin gear juicer.
The large gears of the Super Angel are over 8+3/8 inches long and unlike others they have no plastic parts, being made entirely of food grade stainless steel (or optional surgical steel). The precision engineering involved in manufacturing these gears offers the ultimate in breakdown of fruit and vegetable fibers and delivers the best possible nutrient extraction. They are a pair of high quality food grade (or surgical grade) stainless steel, horizontal twin gears spaced at a mere 0.1 mm (4/1000 of an inch) apart. There are no blades, rotors or augers. The powerful triturating action of the twin gears crush, grind and juice almost all vegetables, leafy greens, sprouts, wheatgrass, etc.
The Super Angel ‘s gear system is the first extractor gearing system awarded with U.S. patent rights and is the winner of 3 international awards.
SUPER ANGEL TESTIMONIAL
“I was in the market for a new juicer and came across the Angel. I was impressed with its stainless construction but was concerned about the price. $970 to me is a lot of money especially if it doesn’t do any better than what one currently has. Since I already had a centrifugal and a single augur juicer. I decided that I would just reject it at the door. Well as luck would have it, I was out when it arrived. When I got home I found the box at my front door and and decided to take it out of the box and give it a try. The unit was easy to set up and when I got around to drinking the juice, I was pleasantly surprised! The juice was rich in color and the taste was out of this world! I couldn’t believe it. Well, I then made another drink and placed in it some Kale and Parsley. I was surprised again at how easily the unit just sucked those greens down. I didn’t have to sit there and do any plunging whatsoever. Later after consuming those drinks I couldn’t help but notice a most pleasant bodily feeling and knew that it was because of the richness of the juice. I decided right then and there that I would not send the unit back! No way! I am going to take my old juicers and give them away. If you want a juicer that is going to give you more bang for the buck in the product, then the Angel won’t disappoint you.” — Satisfied Customer, Port Ludlow, WA
What You Get
PRODUCT SPECIFICATIONS:
Additional Specs:
Chute Opening : 1.7 inches
Twin Gears : 8+3/8 inches Long x 2+3/8 inches Diameter
Continuous Juicing : Impeller press system of twin gears enables continuous juicing
Pulp Ejection : Automatic, continuous by impeller press system of twin gears
Machine Operation Time : Suggest 10 Minutes Rest per Every 30 to 40 Minutes of Use
Warranty : 10 years on both motors and parts (excluding “Wear & Tear” items)
Centrifugal vs. Masticating Juicers
Centrifugal juicers work at extremely high speeds, can be noisy, produce a lot of heat and expose juice to a lot of air. Heat and oxidation from air will damage enzymes and nutrients. The one advantage of a centrifugal juicer is lower cost. If that’s an issue then buy a centrifugal juicer because ANY FRESH JUICE IS BETTER THAN NO JUICE.
But keep in mind that a masticating juicer eventually pays for itself! You see, a juicer like the Omega VRT330 requires less vegetables because it squeezes out more juice than a centrifugal juicer. I recommend single-auger juicers because of their simplicity, ease of use and the fact that you can clean them in minutes! It’s also nice knowing I’m getting the most from my expensive organic vegetables!
Agricultural Chemicals on fruits and vegetables
Did you know that apples are usually sprayed around 22 times before they reach the store? Or that commercially grown carrots are often used as a crop to “clean” the soil? Do you know where your potatoes, oranges and tomatoes have been?
Unless your fruits and vegetables are organic, they grew up in fields soaked in pesticides and herbicides. Although pesticide residue on fruits and vegetables are considered by the government to be at safe levels for human consumption, do you really want those extra chemicals in your food?
Twin gear juicers get rid of about 80 to 90% of toxic agro-chemicals and heavy metals from produce. This is one of the reasons we recommend that you choose a Super Angel! And always be sure to buy organic produce for juicing unless you want a cocktail of chemicals in your food.
The Super Angel’s Twin Gears have the ability to remove a high level of agricultural chemicals and heavy metals through the triturating and squeezing process. You see, the affinity of the fiber for agricultural chemicals and heavy metals is so high that they remain with the fiber and are discarded. Still, it’s always good to wash your fruits and vegetables before you eat or juice them.
Pesticides used in the production of most crops in the United States may increase your risk for cancer or other chronic diseases and should be limited in your diet. To minimize your exposure to pesticides, buy as much organic produce as possible, wash all fruits and vegetables with water Before eating apples, cucumbers, potatoes or other produce in which the outer skin or peeling is consumed, scrub with a brush. Throw away the outer leaves of leafy vegetables, such as lettuce and cabbage. Peel and cook when appropriate, although some nutrients and fiber may be lost when produce is peeled.
Once your fruits and vegetables were ready for harvest, they were handled by several different pairs of hands in the fields and orchards, then in the warehouses and finally again in your grocery store. Listeria, Salmonella and E. Coli may all be lurking there, whether they’re organically grown or conventionally grown. You need to get those fresh fruits and vegetables in your diet, but not the insects, chemicals and bacteria that come along with them, so make sure you wash your fruits and vegetables before you eat them.
How to Wash Fruits and Vegetables:
Start by keeping your kitchen counter tops, refrigerator, cookware and cutlery clean. Always wash your hands before preparing meals and handling fruits and vegetables. Keep fresh greens, fruits and vegetables away from uncooked meats to avoid cross-contamination. Choose healthy looking, ripe fruits and vegetables when you shop. Avoid bruised, moldy and mushy produce. Wait until just before you eat or prepare your fruits and vegetables to wash them. Fruits and vegetables have natural coatings that keep moisture inside and washing them will make them spoil sooner. Wash all pre-packaged fruits and vegetables, even if the label claims they are pre-washed.
Wash all parts of your fruits and vegetables, even if you don’t plan on eating the rind or peeling. Bacteria living on the outside of oranges, melons and squash can be transferred to the knives that cut them and then straight to the parts that you will be eating. Gently rub fruits and vegetables under running water. Don’t use any soaps, detergents, bleaches or other toxic cleaning chemicals. These chemicals will leave a residue of their own on your produce. Firmer fruits and vegetables like apples and potatoes can be scrubbed with a vegetable brush while rinsing with clean water to remove dirt and residue. Remove and discard the outer leaves of lettuce and cabbage heads and thoroughly rinse the rest of the leaves. Rinse berries and other small fruits thoroughly and allow them to drain in a colander.
Remember that the fruits and vegetables you buy may look clean when you get them at the store, but you can’t see bacteria or chemicals. Your fruits and vegetables still need to be washed. This is especially important for produce and greens that are eaten raw!
Important Tips
Juice A Small Amount of Food at a Time – To get the best results from your Super Angel, juice a small amount of food at a time — never a whole bunch! A small quantity of food is more easily and efficiently crushed between the rotating gears. Also, the two gears can crush cellulose fibers more easily, breaking up cells in vegetables and fruits thus extracting the nutrients locked inside — minerals, vitamins, enzymes, amino acids and complex carbohydrates. If you insert too much food into the chute the two gears will not be able to break up the individual cells as well. Too much food at one time can also damage the extracting screen housing and cause jams because the motor runs only at 82 rpm. Insert your food little by little, rotating between hard, soft, juicy and leafy vegetables. It’s best to cut your food to an appropriate size to fit into the chute due to its small in diameter.
Cleaning Tips for Motor Bushing – Right after juicing, always clean the surrounding area (white bushing) of motor shaft (where the gears go in). Just spray some water on the white bushing around the motor shaft while lifting the back of the juicer a bit so that the water doesn’t get inside of the white bushing. Do not scrub the bushing with a brush or towel. Then just dry any water around the bushing by gently tapping with soft towel so you don’t damage the little o-ring at the center of the bushing.
Tips for Juicing Carrots – After juicing several carrots you will get a feel for how much pressure you need to use with the pusher. The slowly rotating gears can’t grab carrots easily, so use moderate pressure but not too much. You will need to cut larger carrots to fit into the feeding chute. As long as the diameter of the carrots the chute, all you need to do is cut them to about 5 to 6 inches in length. For large diameter carrots, it will be a lot easier to split them in half lengthwise. Please insert only one piece at a time, waiting for each piece to be crushed completely.
Sensor to Protect the Motor – Please remember that the motor doesn’t work without the extracting housing attached and locked in with the clamp. In order to protect the sensor (magnet) at the bottom of the housing, do not submerge it in water. Just clean the sensor area under the faucet, but don’t soak it in the sink. It is OK submerge the screen of the extracting housing in water.
Rest 10 Min. for Every 30 min. of Juicing – To prevent overheating, rest for ten minutes after you use the juicer for thirty minutes. Also, make sure the fan is working properly. The motor is equipped with an automatic heat sensor to protect it from over heating. If the motor gets too hot,the thermostat will stop the motor. When the temperature of the motor drops down it will start working again.
How to Clean the Screen – Always check the hole of the screen to see if they’re clogged by calcium/mineral deposits from your produce. Clogged holes cause the yield ratio (amount of juice) to fall. You can check the holes under a light. To clean the holes of the screen soak the screen (not the sensor area) in a mixture of baking soda and water over night (2 parts soda to 8 parts water). This loosens the scaling so most of it can be brushed off with bristles. For better results, spray extra baking soda onto the screen while brushing with a brush. Remember NOT to soak the sensor area of the screen housing in water.
Juicing Soft Fruits – Soft fruits can be a bit of a challenge because they can clog the holes of the screen with mushy pulp. When juicing citrus, strawberries, grapes and even cucumber take the time to cut the food into small pieces and feed them into the chute slowly. It is generally recommended to avoid soft fruits entirely since they generally have too much sugar for most people. When backed up just press & hold the reverse button for 3 to 5 seconds until the back-up clears (Plus model only). Remember to use the wooden pusher with silicone o-ring as opposed to the standard one to avoid splashing. You can minimize juice back up by alternating between soft fruits and carrots while juicing.
Silicone o-rings are provided to seal the edge of the large mouth of the extracting screen housing, minimizing leakage from the lower clamp. The silicone ring is mostly needed for soft fruits, not so much for vegetables, leafy green, etc.
If you juice soft fruits often, we recommend getting the soft fruit screen housing (optional). This is the same size and shape as the standard housing but has bigger holes on the screen. With the soft fruit screen housing however, you could get a small amount of pulp in the juice.
In general, juicing for raw foodists is best using the slow speed masticating juicers, available from several makers including Samson, Omega, Kuvings, GreenStar, Green Power, Super Angel and many more.
Here are the 2 biggest reasons for this:
Slower machines produce less friction andless heat, preserving enzymes that can be destroyed by heat.
Low RPM machines “masticate” or virtually “chew” the food to squeeze out the juice. High RPM centrifugal juicers spin juice through the air causing juice to be exposed to lots of air — oxidizing the juice. Low RPM juicers don’t expose the juice to air, reducing oxidation and preserving more of the nutrition in the juice.
With a 25 year history, the Champion juicer was probably one of the first low RPM juicers ever. It was, and still is, built like a tank and is great for certain applications, though it doesn’t do wheatgrass. However, it really is an all-around food processor that can also make juice — but isn’t very good at it. First, it is too fast, about 1,750 RPM, causing a bit more oxidation. I also found that they don’t get as much juice out of your veggies, leaving the pup rather wet. So today there are many better juicers that are much, much slower — as low as 45 rpm, and much more efficient at highly quality juicing with little if any oxidation.
You see, high speed juicing tosses your juice through the air to be separated by a high speed centrifuge while you are making it, which means it gets a lot of oxidation. Oxidation is the enemy of your juice! So juice from a centrifugal juicer needs to be consumed within an hour or so of making it or it will start tasting nasty. It’s still a great healthy drink, but mostly when it is freshly made.
In a slow speed juicer, there is hardly any air mixed in the juice while you are making it — which means little or no oxidation. You can drink this juice as much as 2 or 3 DAYS after you made it and it will still taste great! So if you make enough juice for 2 or 3 days it will still taste fresh, and you only need to clean you juicer once!
The first juicer I used for many years was a Samson Juicer. I think it is still the best value for the money and the easiest to clean of the many juicers I have personally used over my 25 or so years as a raw foodist. Twin-gear juicers like the GreenStar Elite are more efficient at getting the juice out — so you get more juice and drier pulp. However, the extra cleanup may not be worth the extra price for some folks. The Samson is so easy to use and clean that you can use it daily without a problem! Very similar to Samson Juicers are the Omega Single Auger Juicers for a similar price.
When juicing with a single auger juicer like the Samson, I like to cut hard veggies and fruits up a bit to make them easier to put through the machine. I also alternate between soft fruits or leafy veggies and the hard stuff. The Samson has a harder time with carrots than anything else, even wheatgrass – but it still does them and again, I am willing to put up with a little less juicing efficiency for the convenience of the Samson. I don’t use more than one or two carrots in a glass of vegetable juice anyway because of the sugar content – and neither should you! Try to avoid having a glass of just carrot juice – there is far too much sugar in carrots for most people! If you already know that you have some hypoglemic tendencies, then avoid carrots altogether.
The favorite versions of the twin gear juicer are the Omega TWM30S and the GreenStar Elite. This are among the best of the twin-gear triturating juicers. Twin-gear juicers are more expensive and generally harder to clean than a single auger, but these are the really not that hard to clean. Also, these models are better for hard produce like carrots, are built very solidly and have a longer warranty.
Which is REALLY a better juicer? To me the answer is the one I will actually use regularly!
One of the nice things about all low RPM juicers is that you can run the pulp that comes out back through the machine a second time to extract more juice, This is a particularly good idea with the Samson or Omega juicers and radically improves it’s efficiency. On the other hand, if you choose to re-use the pulp in a raw recipe, then it is nice to leave the pulp a little wet because it will keep more nutrition and flavor in the pulp for other recipes.
Most of the low RPM juicers I have tried have trouble with very soft fruits or veggies, since they have little fiber to help them move through the unit. However, I can’t think of a single time I juice nothing but a bushel of tomatoes or oranges. With veggies, you are usually mixing some soft veggies, leafy veggies and hard veggies together, and alternating the hard with the soft handles this problem nicely. The Samson works great with watermelon, with rind and seeds, no problem. The Green Star will juice just about anything. Personally, I prefer to use fruits to make smoothies in my Vita-Mix rather than juice them, but occasionally I make my own organic raw apple juice to use in a smoothie.
One of my favorite things to make is to make with a low rpm juicer is “raw ice cream.” .” You just feed frozen fruits through the juicer. I start with frozen bananas as a base for any flavor, then may add blueberries or strawberries, or maybe some frozen mango. The absolute best juice for this in my opinion is the venerable Champion, using its “blank plate” or “solid plate” instead of the juicing screen. All the low rpm juicers make raw ice cream adequately, however.
In the mid-price range there are a number of very good vertical slow speed juicers that became available in recent years. Their main advantage over horizontal models is that they take uop much less counter space — but that’s about all they offer. And they are not recommended if you want to do leafy green like spinach or kale.
The Kuvings Slow Juicer features a large3-inch diameter feeding chute that can take in a whole apple. It is a solid and good quality juicer.If you know and trust Omega, their vertical juicers are a no brainer.
Hurom vertical juicers are comparable in quality to Omegas — and are actually made in the same factory, though with some cosmetic differences. The Omega version often has a better warranty as they are a highly respected US company that’s been around for awhile.
The Cadillac of twin gear juicers to me is the all stainless steel Super Angel juicer. The Super Angel Plus is the base model, that I usually recommend (about $1,250.00), though they have more expensive models as well — even one that uses surgical grade steel.
Some of these juicers claim to make nut betters as well. They do a so-so job at that, in my opinion. I have an inexpensive “bullet” type blender sitting right on top of the counter at all times, which is great for quickly making nut butters, salad dressings and, when traveling, even smoothies. They can produce a little more heat, so you have to be careful, using them in short burst to keep heat down to a minimum. But they are so much faster that I personally think the speed compensates for that to some extent, and they work better for things like nut butters or grinding spices.
The last option to consider for the idealist — or people with more serious health challenges like advanced cancers, is the hydraulic juice press. The most well-known is the Norwalk Juicer, which sells for around $2,500.00. While these offer the lowest oxidation and highest efficiency of any other juicer, they require a very cumbersome 2-stage juicing procedure that’s cumbersome to use on a regular basis. Without more motivation like a serious illness you are better off getting a juicer that you are more likely to use regularly, like the Super Angel or GreenStar Elite.
A juice press does get the most juice from your expensive organic produce, however, as you can see from the Juice Stability Study, the single and twin-gear juicers are pretty close. In my opinion, it isn’t worth the difference.
In addition, if you already have a Samson, Omega, GreenStar or Super Angel you can buy an inexpensive manual juice press for about $3-400.00 to supplement your own juicer if you really think you need it. This however may be a lot more work than yu think given the additional cost of the electric juicer you need to use with it. However, this option lets you just take the pulp that comes from your electric juicer and squeeze even more high-quality juice out of it. However, there is a lot more cleanup so in my opinion it is really only for the most dedicated juice lovers or folks with a significant health challenge.
The bottom line is that the best juicer is the one that meets your budget and your needs!
Over the last few decades I have owned a Champion, a couple of centrifugal juicers, a Samson/Omega, a GreenStar Elite and a Super Angel. Ultimately, I was able to get great juice out of ALL of them and to juice about anything I wanted.
How the Oldest & Smallest Form of Life on Earth Can Transform your Health!
“The health benefits of Aphanizomenon flos-aquae (AFA) blue green algae have been reported for more than two decades, yet it is only recently that science has revealed the mechanisms by which AFA acts on the body, and the astonishing health benefits of AFA. AFA contains a wide variety of phytonutrients that promote health, such as chlorophyll, carotenoids and polyunsaturated fatty acids. AFA contains unique molecules that modulate various aspects of human health…” — ChristianDrapeau, MSC, Primordial Food
Life began in the sea 4 billion years ago. Fossil records indicate that the blue-green algae is the most primitive of the 1,000 or so different algae varieties on earth, dating back over four billion years. Blue green algae has managed to survive all that time while millions of other plant and animal species became extinct. What makes blue-green algaes so powerful and amazing for human health is the same super-dense nutrition and energy that we can now harvest and enjoy for maximizing our human potential.
In evolutionary terms, blue-green algaes were probably the very first organisms to release oxygen into the prehistoric Earth’s atmosphere. Blue-green algaes are also a missing link – a single cell organism that is part bacteria and part plant in some ways, representing the evolution from plant to animal. First, blue green algaes can do photosynthesis like plants, but they do it better making them the best sources of chlorophyll – a super food in its own right. Blue-green algaes are similar to animal cells because they have a soft, digestible cell wall made of glycogen, which our bodies can use as a food. Many other plants have cellulose cell walls making them very difficult to digest. So blue-green algae has more bio-available nutrients plus tons of chlorophyll, making them one of the most nutritionally-dense super foods available. And of course, it is also a raw food!
Wild blue green algae (Aphanizomenon flos-aquae or AFA) from Klamath Lake, Oregon is unique even compared to other blue-green algaes. It is one of the only algaes that can be harvested in the wild from the Klamath Lake, one of the richest sources of nutrition in the world. Many other algaes are grown artificially in man-made ponds, but the nutritionally-dense, natural environment of Klamath Lake is impossible to re-create on a farm. So this wild blue-green algae is free of chemicals or toxic pollutants. Because AFA is so pure, it has the most benefits for human nutrition and health.
The best source of AFA I know of is e3Live Blue-Green Algae because they carefully harvest their AFA in the wild from the deepest and purest sources on the lake, then quickly flash-freeze the algae and ship it frozen right to your home in 2 days – for free! That makes E3Live AFA the fresh, most natural and most powerful super food you can get anywhere. This is not just my opinion, but is a fact backed by many health experts and a lot of scientific literature (please see my References Tab below).
Known Health Benefits
“The greatest benefit of bringing this nutrient-dense wild food into your life is not simply its nutrient concentration, but rather its total synergistic effect on the mind and nervous system including the pituitary, pineal, and hypothalamus. Because our brain cells use neuropeptides to communicate, and Blue-Green Algae contains the basic building blocks and neuropeptide precursors necessary to create these potent brain chemistries, Blue-Green Algae contributes to the brain’s ability to process information and achieve a sense of well-being in the user.”
— Dr. Gabriel Cousens, M.D.
For most people, the brain is the most under-nourished part of the body. Although it makes up just 2% of your body weight it uses 20% of your energy! Blue-green algae metabolizes molecular nitrogen directly from the air, allowing the biosynthesis of “low molecular weight peptides” that are precursors of the neurotransmitters used by the brain to influence many metabolic functions. Neurotransmitters are a chemical link that lets neurons communicate. The ability of the brain to do all this is highly dependent on the meal you just finished! This is because the ability of the brain to manufacture neurotransmitters is controlled by the amount of amino acids in the bloodstream. Some of the amino acids in blue-green algae have actually been found to cross the blood-brain barrier where they are used to build neurotransmitters and influence other metabolic functions.
Although hundreds of times smaller than the cells of the plant or animal kingdoms, blue green algae cells are packed with more nutrients than other foods with much large cellular structures – a total of 64. Blue green algae also contains about 3% nucleic acids, more than any other food! Nucleic acids contribute to the growth, repair and regeneration of cells, enhance immunity, support memory and act as stress modulators. Blue green algae is also high in the same proteins the human body needs for optimum cell growth, repair and nutrition. These proteins are also “glyco-proteins ,” which means they can be used by the body directly with virtually no digestion, making them super absorbable by the body.
Next to water, protein is the most abundant substance in a healthy human body. Proteins are made up of amino acids, which are the building blocks of the body. Proteins comprise 90% of the hemoglobin and form the backbone of the body’s immune system. AFA contains more protein than any other organism — plant or animal, including 22 amino acids, 8 of which are “essential,” which means we must get them from food. What is really amazing about blue green algae is that its amino acid profile is almost identical to the amino acid profile of the human body — making it one of nature’s most perfect foods!
The Highest Source of chlorophyll
Chlorophyll is a one of the most important ingredients in blue-algae. It is like the “blood” of the plant, serving a similar purpose to hemoglobin in our blood, which is carries oxygen throughout our bodies. Oxygen is the magic key to live, raw nutrition and chlorophyll is the most important nutrient for increasing the bio-available oxygen in your system. Chlorophyll is also to the proper absorption of amino acids. AFA blue-green algae is the highest known source of chlorophyll.
CHLOROPHYLL CONTENT
(per 10 grams)*
AFA Blue Green Algae 300 mg
Spirulina 115 mg
Chlorella 280 mg
Barley Grass 149 mg
Wheat Grass 55mg
Actual chlorophyll content is dependent on variables like time of year & environmental factors.
Vitamins & Minerals
Vitamins and minerals are essential to human life. They are necessary in small amounts to promote growth and maintenance of your health. They are needed to transform food into energy for the body. However, without minerals, vitamins have no function. AFA blue-green algae contains a complete balance of vitamins (except D and E) and almost every organic mineral in trace amounts. Spending time in the sun provides plenty of vitamin D, and eating high chlorophyll foods lie AFA blue green algae helps your body produce vitamin E.
Beta Carotene
Beta-carotene is the “pre-cursor” to Vitamin A. Your body converts beta-carotene into Vitamin A. The beta-carotene in AFA is one of the most powerful antioxidants known. It may actually be the most important nutrient for enhancing your immune system. However, the spectacular healing benefits of beta-carotene are require other carotenoids to work. AFA blue green algae contains dozens of carotenoids that can neutralize dangerous free radicals. Leading disease researcher throughout the world have proven in many studies that beta-carotene can lower incidence of degenerative disease.
Pure, Live Water
Over 70% of our body is water yet most of drink tap water or bottled water (purified tap water mostly) without a second thought, which contains chlorine, toxic chemicals, bacteria, pharmaceutical drug residues and other carcinogens. You may even struggle daily to eat as much live, organic raw food as you can – yet take what you drink for granted. For a raw foodist, live high pH alkaline water is just as important as live, alkaline-forming raw food! Water is also, of course, necessary for everything from digestion and regulation of body temperature to elimination of toxins and circulation of fluids like blood and lymph.
Like most live foods, AFA blue green algae is made up mostly of living, alkaline mineral water which not only zaps its dense nutrition into your body but includes the high energy, electron-rich alkaline minerals and vitamins fund in AFA. Remember, your body needs a minimum of 1/2 ounce of pure water, per pound of body weight, per day, so in addition to eating live, water-rich raw foods be sure to drink plenty of high pH alkaline mineral water – most easily available from a water ionizer, though you can also alkalize water using highly concentrated mineral drops and other related products.
Major Nutrients in AFA/Blue-Green algae
VITAMIN B1– Thiamine 4.70mcg* A protein builder that helps give hair shine, volume and good texture. Enhances circulation to bring nutrients to the scalp and nails.
VITAMIN B2– Riboflavin 57.30mcg* Stimulates health and growth of hair, nails, skin cells. Helps eyes by bringing oxygen to body tissues. Can help eliminate dandruff. May aid in preventing hair loss.
VITAMIN B3 -Niacin .065mg* Supports healthy hair, nail and skin by aiding in digestion and improving circulation.
VITAMIN B5 – Pantothenic Acid 130.00mcg* Helps produce full, healthy hair and stronger nails by stimulating vitamin utilization and releasing energy from food. With Folic Acid, it can help to restore your hair’s natural color and may aid in preventing hair loss.
VITAMIN B6 – Pyridoxine 11.10mcg* Supports the growth of red blood cells that are important for healthy hair, scalp, and nail maintenance. Helps prevent dandruff. May aid in preventing hair loss.
VITAMIN B12 – Cobalamine 8.00mcg* Stimulates health and growth of hair, nails, skin cells. Helps eyes by bringing oxygen to body tissues. Can help eliminate dandruff. May aid in preventing hair loss.
FOLIC ACID 1.00mcg* Helps maintain healthy hair, nails and skin. May aid in preventing hair loss. With Pantothenic acid, may delay graying of hair.
VITAMIN C – 6.70mg* Supports hair and nail growth by improving circulation. Useful as treating dandruff. May aid in preventing hair loss.
VITAMIN E – Tocopherol 1.70iu* Key to hair health, nail growth and supple skin by supplying oxygen to the body and improving circulation. Helps combat dandruff. May aid in preventing hair loss.
COPPER 4.30mcg* Necessary for healthy hair, stronger nails. An important anti-graying agent.
IRON 350.70mcg* Helps maintain healthy hair, nails and skin tone. May aid in preventing hair loss.
SELENIUM 0.67mcg* Helps in treatment and prevention of dandruff. Necessary for healthy hair and nails. May also increase the elastic youthfulness of the skin and be helpful in removing age spots. When taken in the natural AFA form of selenomethionine, skin cancer incidence from ultraviolet light may also be reduced.
SILICON 186.50mcg* This is a useful raw material for strengthening the human skin.
ZINC 18.70mcg* Stimulates hair and nail growth. Aids in preventing hair loss. May help treat and prevent dandruff.
BIOTIN 0.30mcg* Helps produce healthy-looking hair and nails.
LYSINE 35.00mg* An essential amino acid. Along with vitamin E and iron, lysine helps form collagen, an important skin protein.
METHIONINE 7.00mg* Methionine is the rarest of the essential amino acids. Its sulfur content makes it important for skin and nail growth.
GLYCINE 29.00mg* Glycine is a nonessential amino acid but has many healing properties. It is used orally and in ointments to heal wounds because skin collagen is a protein that requires high amounts of glycine.
PROLINE 29.00mg* A nonessential amino acid and a main component of collagen. Proline is helpful in skin, seems to help in wound healing, as does glycine, because proline increases collagen synthesis.
SERINE 29.00mg* Serine is needed in the formation of the phospholipids of cell membranes and contributes to “membrane fluidity.” It is good for the skin and has even been used as a natural moisturizer in skin creams.
BETACAROTENE 2000iu* Protects the cell membranes and stimulates the growth of new skin cells.
CHROMIUM 0.53mg* Helps with acne.
* A amount contained in 1 gram of E3Live™ Aphanizomenon flos-aquae ** These statements are not evaluated by the U.S. Food & Drug Administration. These products, and the information contained at this website, are not intended to treat, cure or prevent any disease. Results may vary.
The Blue Green Algae Lifestyle!
The Standard American Diet (S.A.D.) is mostly highly cooked, refined, processed, genetically modified and nutrient deficient food. It is virtually impossible to eat and stay healthy on the SAD diet. On top of that, our addiction to pesticides and other chemicals like Monsanto’s glyphosate and Roundup have depleted our farmlands of essential micronutrients and are completely contaminated by pesticides and GMO’s (genetically modified organisms). Today, most people can find glyphosate in their own blood!
Most health authorities today agree that many degenerative diseases are caused by poor diet and lifestyle. According to Dr. Stanley S. Bass, N.D., D.C., Ph.C., “The closer the food comes to the natural state in which it occurs, or the closer we come to its raw, uncooked form, the higher its quality is.”
In raw food all the enzymes, vitamins, minerals, amino acids and other nutrients are fresh, alive and fully intact. The amino acids are in their finest, most digestible form. The minerals, vitamins, trace elements, carbohydrates and life force are all still full of life. Eating organic raw fruits, vegetables, nuts and seeds gives your body living nutrients free from chemicals, antibiotics, pesticides, preservatives or GMO’s. AFA blue-green algae is nature’s richest, most basic raw food. It existed at the beginning of time and has enriched evolution for billions of years, providing all living things with perfect nutrition. Today, blue gren algaes like AFA are the beginning of the food chain – so that all life ultimately depends on them. But now you don’t need a middleman, or secondary source, to get the rich nutrition found in AFA – it can all be found in E3Live Blue Green Algae products – fresh frozen and express shipped right to your door for maximum freshness and aliveness. Make AFA the start of your food chain today!
Personally, I highly recommend e3Live Blue-Green Algae. This is the only AFA I know and trust that is live, liquid and delivered to you closest to its natural state. E3Live is harvested by experts from the deepest, most pristine waters of Upper Klamath Lake only at peak times of optimal growth — when the AFA is the healthiest and most vibrant.
The benefits of AFA are directly proportional to the quality of the algae source and Klamath Lake is one of the best — assuring you of the most powerful AFA supplements in the world. SELECTED REFERENCES
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In Altered Genes Twisted Truth, author Steven Drucker tells the real truth about GMO foods that “they” don’t want you-to see! Epigenetics is a new branch of genetics that is the most important biological discovery since DNA. Until now it was thought you were stuck with the genes that you were born with. But now we know that your genes have a sort of a dimmer switch that regulates your gene activity up or down or on and off, depending on lifestyle and environmental factors.
”Only 5% of disease-related gene mutations are fully deterministic, while 95% can be influenced by diet, behavior, and other environmental conditions. Current models of well-being largely ignore genes, yet studies have shown that a program of positive lifestyle changes alter 4,000 to 5,000 different gene activities.”
— DEEPAK CHOPRA MD isauthor of more than 80 books in over 43 languages including many New York Times bestsellers. DR. RUDOLPH E. TANZI, Ph.D. is Professor of Neurology at Harvard and was one of TIME’s 100 Most Influential People for 2015.
In the book, Steven Druker explains how the U.S. government and biased, well-paid scientists have intentionally misrepresented the facts about GMO’s for over 20 years. Primatologist Jane Goodall said it is “without doubt one of the most important books of the last 50 years.” The book is the result of over 15 years of research showing how GM foods became commercially viable ONLY because the FDA covered up the truth, lied about the facts and violated federal food safety laws by letting them be marketed without ever being actually proven to be safe. If the FDA acknowledged the warnings from their own scientists, GMO’s would have imploded and never have even gotten off the ground.
“This incisive and insightful book is truly outstanding. Not only is it well-reasoned and scientifically solid, it’s a pleasure to read–and a must-read. Through its masterful marshaling of facts, it dispels the cloud of disinformation that has misled people into believing that GE foods have been adequately tested and don’t entail abnormal risk.” –David Schubert, Ph.D. molecular biologist and Head of Cellular Neurobiology, Salk Institute for Biological Studies
“Altered Genes, Twisted Truth is lucid, illuminating, and alarming. As a former New York City prosecutor, I was shocked to discover how the FDA illegally exempted GE foods from the rigorous testing mandated by federal statute …. I was outraged to learn how America’s children are being callously exposed to experimental foods that were deemed abnormally risky by the FDA’s own experts.”
–Tara-Cook Littman, J.D.
“Steven Druker has written a great book that could well be a milestone in the endeavor to establish a scientifically sound policy on genetically engineered foods. The evidence is comprehensive, clear, and compelling…. No one has documented other cases of irresponsible behavior by government regulators and the scientific establishment nearly as well as Druker documents this one.”
–John Ikerd, Ph.D. Professor Emeritus of Agricultural and Applied Economics, University of Missouri
“Steven Druker’s meticulously documented, well-crafted, and spellbinding narrative should serve as a clarion call to all of us. In particular, his chapter detailing the deadly epidemic of 1989-90 that was linked with a genetically engineered food supplement is especially significant. I and my Mayo Clinic colleagues were active participants in the attempt to identify the cause of this epidemic. Druker provides a comprehensive analysis of all the evidence and also presents new findings from our work. Overall his discussion of this tragic event, as well as its ominous implications, is the most comprehensive, evenly balanced and accurate account that I have read.”-
-Stephen Naylor, PhD CEO and Chairman of MaiHealth Inc., Professor of Biochemistry and Molecular Biology, & Pharmacology Mayo Clinic (1991-2001)
You are what you eat” is one of those Truths that is both common sense on the one hand, and not a complete understanding of human potential on the other. Yet achieving your highest potential, though not just a dietary issue, certainly requires optimizing your health and nutrition. The opportunity to realize all your potential comes when you are feeling healthy, thinking clearly and living life to the fullest.
Just put some pulp into a cup of water and look at the fibers in the water. As you see on the right, the Super Angel’s gears grind the fibers evenly and break the fiber cells of produce, resulting finer particles and extracting more of the the nutrients hiding deep inside the cells. Other brand twin gear juicers can’t match the Angel’s ability to crush the fiber cells of your veggies like this!
that can take in a whole apple. It is a solid and good quality juicer.If you know and trust Omega, their vertical juicers are a no brainer.
Hurom vertical juicers are comparable in quality to Omegas — and are actually made in the same factory, though with some cosmetic differences. The Omega version often has a better warranty as they are a highly respected US company that’s been around for awhile.
The Cadillac of twin gear juicers to me is the all stainless steel 
