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Frequently Asked Questions: 1. Why add fresh fruit and vegetable juice to our daily diet? Vita Mix Blender: 10. What's special about the additional dry container offered with the Vita-Mix TNC? 1. Why add fresh fruit and vegetable juice to our daily diet? Wake up your body each morning with a cleansing juice. By separating the mineral elements and the distilled water from the fibre in the raw fruit and vegetable, the liquid food is digestible in a matter of minutes. The digestive process (in the body) required to separate minerals from the fibre, on the other hand, takes hours to be expended by the digestive organs (and a lot of energy). One would need to do copious amounts of chewing, to give quality live juice liquid. Compared to using a good grade juice extractor (one that does not use high friction or ripping or tearing of the food, which causes enzyme destruction).We are all aware these days that cooking kills essential vitamins and enzymes in food. Are you aware that fast high-speed juice extractors have the same destroying effects, because high speed and friction = heat. Enzymes are sensitive to temperatures above approx 40`c and after 48`c they become sluggish. After 50`c the life of the enzyme is extinct, they are dead. 2. What is a live food and living juice? Fresh juice is often referred to as "live food" because it contains enzymes. Enzymes are protein molecules that have been found to have enormous health benefits. They have the ability to stimulate biochemical reaction. Enzymes are the body life force and are constantly breaking down substances and rejoining substances to rebuild and repair. Without enzymes all life would simply be a collection of lifeless chemicals. In other words, the element that enables the body to be nourished and live, the element that is hidden within seeds and plants in the sprouting and growth of plants is a life principle known as enzymes. Heating enzymes and vitamins cause their destruction and minimalise the vitality of you juice. Dr Norman Walker The benefits of juice: * Improves life expectancy and health Choose a juicer that: * does not destroy enzyme or vitamin content The Compact Multi-Purpose Juice Extractor offers great features and many benefits to the discerning shopper. Choose a juicer that does not damage the enzyme content of the juice. 3. What are the benefits of Juicing? A diet high in fruits and vegetables will prevent or cure a wide range of ailments. Breast cancer, cancer of the colon, esophagus, stomach, lungs, ovaries, and rectum - pick and ailment these days, it seems, and researchers somewhere are searching for chemicals in plants that will prevent them, or offer a cure. These plant chemicals, known as phytochemicals, are the cutting edge of nutritional research because they hold the keys to preventing some of our most deadly diseases, such as cancer and heart disease, as well as some of our most common, like asthma, arthritis, and allergies. 4. What have these studies proven? But these studies (more than 150 have been done in the last decade) don't really prove that it is diet that makes the health difference There are simply too many other factors that may influence health to make the studies conclusive. Is, for example, the lack of disease because of the subjects diet or, instead, is it because they live in a relatively unpolluted environment? If it is diet, which part of their diet, specifically, is making the difference? 5. Phytochemicals – What are they? The phytochemicals that researchers have uncovered are changing the way we think about food, especially fruits and vegetables. for example, broccoli contains a substance that may prevent - even cure - breast cancer. Citrus fruits have substances that make it easier for your body to remove carcinogens, thus decreasing the chance of contracting cancer. Grapes contain a phytochemical that appears to protect each cells' DNA from damage. Similarly, a number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing substances. The list goes on and on: bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are but a few of the vegetables that appear to have cancer-preventing phytochemicals. The problem, though, is that most of us don't eat enough fruits and vegetables to reap the benefits they offer. For example, although the National Cancer institute recommends five servings of vegetables and three of fruits each day, the truth is this: The average American eats only 1 1/2 servings of vegetables and, on average, no fruit on any given day. Maybe the business men and women who frequent trendy juice bars, the company that delivers carrot juice, and the grocery stores that are beginning to carry fresh fruits and vegetable juices are on to something. Possibly, juicing could provide the answer to fixing our fruit and vegetable deficient diets. Chlorophyll and juice therapy. All of this raises the question, what else is there in the wisdom of juice therapy that, up until now, have traditional nutritional research overlooked or ignored? For example, juice programs often tout the value of adding chlorophyll to your daily diet. Chlorophyll, a substance found exclusively in plants, has a structure similar to hemoglobin, the substance in blood that is responsible for transporting oxygen. During the 1940s, researchers found that consuming chlorophyll enhances the body's ability to produce hemoglobin, thus improving the efficiency of oxygen transport. Since the 1940s, however, there has been little research into the value of chlorophyll. Or, for another example, consider fresh juice's ability to deliver another important group of nutrients, know as enzymes. Enzymes are your body's work force. Acting as catalysts in hundreds of thousands of chemical reactions that take place throughout the body, enzymes are essential for digestion and absorption of food, for conversion of food stuffs into body tissue, and for the production of energy at the cellular level. In fact, enzymes are critical for most of the metabolic activities taking place in your body every second of every day. Fresh juices are a tremendous source of enzymes. In fact, the "freshness" of juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 114 degrees, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you drink the juice. Nutrients. In addition, fruit and vegetable juices are good sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of vitamin C. Carrot juice contains large quantities of vitamin A, in the form of beta carotene. A number of green juices are a good source of vitamin E. Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion. Juices are easily digested and absorbed and are superb for those with a poor appetite, nausea, digestive problems or an inflamed stomach or intestines. It is easier to drink a juice than chew your way through large amounts of fibrous raw vegetables, especially if you are feeling fatigued or disinterested in food. 6. Can Raw Juices really make a difference to my Health? Juices are a perfect medium in which to mix and dissolve nutritional powders, and will enhance their healing powers. The nutrients and herbs in powders are better absorbed than tablet forms of the same ingredients, and mixing them in juices enhances their solubility, digestion, and absorption. The juices bring the healing nutrients to the cells in the surface of the mucous membrane of the gut in an easily absorbed form. This requires much less energy to assimilate than solid tablets, especially in people with inflamed mucous membranes in the intestines. Juices can reduce harmful acidity and toxicity in the body. Many people consume a diet high in processed foods, along with tea, coffee and alcohol. This causes a build up of acids and metabolic waste products in the body, which can result in more inflammation. This acidic state of the body can be neutralized by drinking raw juices. Celery, cucumber and cabbage juice are excellent to reduce acidity. This is an effective way to balance the pH levels (acid-base) balance in the body which will dramatically increase energy and well-being Raw juices are able to stimulate the function of the bowels, liver and kidneys, which increases the breakdown and elimination of toxic chemicals and waste products from the body. The raw juices can increase the quality and flow of the bile. This is very important in detoxification, because the liver pumps large amounts of toxic poisons out of the body through the bile. In some people, the billiard system is like a “sewer” in that it is laden with unhealthy fats and toxins. Little wonder that millions of people suffer with liver and gall bladder diseases and stones. If only they knew about the power of raw juicing and “The Liver Cleansing Diet”, they would be able to keep their gall bladder, and enjoy a healthier life. There are so many sick people on this planet searching for lasting solutions to their health problems. Furthermore, some of the drugs used to treat common ailments, can themselves cause diseases, and we call this medical drug-induced disease “iatrogenic disease”. For example, non-steroidal anti-inflammatory drugs can damage the stomach, kidneys and the liver if they are taken on a long-term basis. The cholesterol lowering drugs known as “statins” can cause severe muscle diseases. Some of the drugs used to lower blood sugar levels can cause liver disease. Long-term antibiotics can cause severe liver damage, which can lead to immune dysfunction resulting in allergies and autoimmune diseases. Steroids like cortisone may lead to weight gain, high blood pressure, diabetes and osteoporosis. Also, these drugs become increasingly ineffective over long periods of time. The incidence of obesity and type 2 diabetes has tripled in the last 40 years because we are not in tune with our body’s natural needs. We often tend to panic when we become sick and rush in to taking drugs or having surgery. It is often better to sit down, relax and think for a while, so we can look at more natural alternatives. Can we change our diet and lifestyle, reduce stress, and take the time needed to truly heal ourselves? Yes, we can afford some more time for ourselves, and even if we need to take drugs, it is vitally important to start a program of raw food juicing and nutritional healing. This is so important but rarely given the credibility it deserves. Dr Sandra Cabot. 7. What is the Antioxidant Capacity of Alfalfa Sprouts? Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9) cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5). Kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea and one black tea, measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and CU2+, a transition metal. The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of CU2+, which was not found with any of the vegetables studied. A News Extract from Journal of Agricultural and Food Chemistry, 8. Can Broccoli Sprouts reduce the risk of Cancer and Cardiovascular Disease? Broccoli Sprouts May Cut Risk of Cardiovascular Disease. In past studies, compounds in broccoli sprouts have been shown to reduce the risk of getting breast and colon cancer and to act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers. As reported in the May 10, 2004 edition of Time , a new study indicates that eating broccoli sprouts may cut the risk of stroke, high blood pressure and cardiovascular disease. The study, headed by University of Saskatchewan health scientist, Bernhard Juurlink, was recently published in the Proceedings of the National Academy of Sciences (PNAS) in the US. "This study is the first to show that broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke," said Juurlink.* Free radicals, unstable chemical byproducts of metabolism, damage cell molecules and lead to cardiovascular disease. Tissues have defenses to prevent the damage caused by free radicals. These defenses can be bolstered by eating foods rich in chemicals called phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of glucoraphanin. "Phase 2 inducers promote the production of phase 2 proteins," says Juurlink. "These proteins either promote scavenging of oxidants or decrease the chance of these oxidants being formed in the first place. The result is a huge multiplier effect. One phase 2 protein inducer likely has the same effect as thousands of typical anti-oxidant molecules."* To observe the affects of glucoraphanin, researchers fed broccoli sprouts to two groups of rats which were prone to high blood pressure and stroke. One group received sprouts high in glucoraphanin; the other group received a variety which was poor in glucoraphanin. After 14 weeks the rats who received sprouts rich in glucoraphanin had lower blood pressure and decreased inflammation of the heart and kidneys. If humans respond the same way as these laboratory animals, inclusion of broccoli sprouts in one's diet can have a big effect on one's health. Because broccoli sprouts are so rich in glucoraphanin, just two to four ounces (70 - 140 grams) is all that is needed each day. Juurlink estimates you would have to eat 20 to 50 times as much broccoli to obtain the same benefits. * Quotes obtained from University of Saskatchewan. An Anticancer Clover. When James Duke, Ph.D., an economic botanist and former U.S. Department of Agriculture researcher, tosses red clover sprouts into salads, he isn't seeking simply flavor or crunch. Red clover (Trifolium pratense) contains genistein, an anticancer compound that prevents new blood vessels from forming with in a tumor. (Genistein can also be found in soy, black beans and peanuts.) Since tumors rely on new blood vessels to grow, genistein effectively starves the cancer. Red clover is one of the world's oldest and most common natural cancer remedies. In fact, one study found that 33 cultures use the herb against the disease. However, it may create problems for certain cancer patients. For example, says Labriola, women being treated for breast cancer with the drug tamoxifen should avoid red clover because tamoxifen prevents estrogen from reaching a tumor, and phytoestrogenic compounds in red clover could undermine that action. In this case, it's possible red clover could feed, not starve, an estrogen-dependent breast tumor, Labriola warns. Editor's Note: These same phytoestrogenic compounds can be helpful with menopausal symptoms in women who wish to naturally increase their estrogen levels. The scientific study of red clover is still new. Although its anticancer compounds make it an effective cancer-fighting food for some people, only further research will clarify red clover's future cancer treatment role (Cancer Research, vol. 48, no. 22). An Extract from "In Concert Against Cancer", Sprout History. Medicinally and nutritionally, sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. Sprouts have continued to be a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible in the Book of Daniel, it took centuries for the West to fully realize its nutrition merits. In the 1700's, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. From 1772-1775, Captain James Cook had his sailors eat limes, lemons and varieties of sprouts; all abundant holders of Vitamin C. These plus other fresh fruits and vegetables and a continuous program of growing and eating sprouts were credited with the breakthrough, thus solving the mariners' greatest casualty problem. Nutritional Advantages of Sprouts. It is really only in the past thirty years that "westerners" have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University. Dr. McKay led off with this dramatic announcement: "Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a ... chop." Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested. 9. What is the difference between a Centrifugal Juicer and a Cold Pressed Juicer? A high speed centrifugal juicer produces a juice as fast as possible, by cutting or shredding your fruit or vegetables at very high speeds and generating heat that will destroy the nutrients in your juice. You may need to drink the juice immediately, due to oxidation and heat. However, this may suit some people who want the ‘Fast Food’ drink. The noise of these juicers can be loud and the cleaning of these fast speed juices can be annoying to the point that you never want to get this juicer out of the cupboard again. The Compact Multi- Purpose Juicer Extractor is: * Amazingly quiet to run Vita Mix - Performance and Specifications The first container's blades are ideal for processing "wet" foods, like juices, soups and frozen treats. The second container has blades specially designed for grinding whole grains and kneading bread dough. What's the difference? The wet blades pull food through the blades during processing. The dry blades push foods up and away, making it the better choice for dry grinding or kneading sticky dough. 11. How can the same machine cook soups AND freeze ice cream? High-speed blade action is the secret to friction cooking and making frozen treats in the Vita-Mix machine! For frozen treats, the high-performance hammermill and cutting blades crush frozen ingredients and release coldness. Vita-Mix processing is so fast, there is no time for melting and the mixture refreezes itself. For cooking soups, the blade speed builds a friction heat that can bring fresh ingredients to boiling in 4-6 minutes. 12. What is the difference between home and commercial units? Commercial machines are designed for high volume restaurant/bar operations and they perform specific drink and or food preparation tasks repeatedly. Commercial units have a one-year limited warranty and an instructional manual. Commercial units are available only through restaurant supply houses. Household units are designed for a wide variety of operations. Household units come with a full three-year warranty, cookbooks, and instructional DVD's. All of the Vita-Mix machines share the same high-performance motor and patented blade design. Vita Mix - Engineering Dimensions are 52cm tall, 18.5cm wide, 22.25cm deep. The TNC weighs 4.95kgs. 14. What are the specifications of the motor? The motor is an open frame brush universal with a 2 peak motor horsepower rating, 220-240 volts, 50 hz, 750-850 watts. 15. What prevents the Vita-Mix machine from burning out like other "blenders"? The Vita-Mix machine is built with a high efficiency radial cooling fan and has a built-in thermal protection system to prevent overload and burnout. 16. What is the blade tip speed? The blade tip speed is 18 km.p.h. to 386 km.p.h. 17. What is the variable speed control dial for? Our unique variable speed control dial enables the Vita-Mix TNC to perform 52 kitchen tasks without attachments. It chops, grinds, whips, blends, freezes, cooks, stirs, purees and so much more. 18. How much will the container hold? The container will hold up to 2L. The Vita-Mix machine can process as little as 150ml and as much as 2L. The Vita-Mix machines feature an extra long 6 foot, 3-prong safety cord with a special hideaway feature that keeps the unused cord safely stored under the motor base. 20. How can I tell if my machine is under warranty? If you do not have your receipt, contact Customer Service at 07 55 345 744. Please have your serial number available. Vita Mix - 3HP vs 2HP Blending Absolutely not. Vita-Mix household products are built to maximize the performance for the expected application, not the horsepower of the motor. Some machines use misleading INPUT horsepower rather than the more accurate peak motor OUTPUT that Vita-Mix uses. 22. What processes require 3 HP? No particular process requires 3 HP. Vita-Mix has determined that there is a benefit to a 3 HP motor in commercial applications that produce hundreds of blends of thick purees and thick drinks in a single day. Vita-Mix 3HP Commercial machines are designed to be used under a significantly higher daily cycle count and heavier loads than our household machines which do not require 3 HP. 23. Does a 3 HP motor guarantee better performance? 3 HP offers better performance in commercial applications requiring continuous heavy load capability. This type of performance is not needed or beneficial for household machine performance. 24. Is there anything that will guarantee better performance? When all is said and done, it is the entire machine design—including blades, container, tamper, motor, bearings and more that guarantees consistently exceptional performance in Vita-Mix machines. 25. What is the difference between “input” and “output” horsepower? Input horsepower, which is a term used with many 3 HP appliances, can be misleading because power is wasted in terms of heat to reach a true output horsepower reading. The Vita-Mix machine operates at 2 peak output horsepower. 26. Is it true that a substance as hard as an avocado pit requires a 3 HP motor? Absolutely not. The 2 peak HP Vita-Mix machine does a fine job of grinding avocado pits. Product Info Unit dimensions 52 cm tall (with 2 L container in place) Motor base High-power motor, 220-240 volts. 2 peak HP. Container 2 L wet-blade container with stainless steel hammermill and cutting blades. Company History Today, Vita-Mix has been in business nearly 90 years and continues to grow. Much has changed, but much has remained the same. New products are introduced nearly every year, but every Vita-Mix product, both commercial and household, is still built at the word headquarters in Cleveland, Ohio. Vita-Mix is still family-owned and operated, and the company is still firmly focused on the importance of quality and customer service. Vita-Mix will remain true to its mission: Improve Your Health Products warrants this appliance to be free from defects in materials and workmanship and to perform satisfactorily in household use for a period of 3 years from the date of purchase when used in accordance with the accompanying instruction book. |
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