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Fresh Juice Stability Study
Fresh Juice Stability Study Postby: jkc. 01/18/1997 19:14 BIOlogical Research P.O.Box 1136,Klamath Falls, OR 97601 This brief review of the 72 Hour Fresh Juice Stability Study encompasses: A. Three of the five juicers used in the study B. The time period of just post-juicing through the end of the second hour with data collected at the end of each 15 minute period C. Apples and carrots juiced through each of the three reviewed juicers D. The parameters - 1. Temperature; 2.pH; and, 3. Carbohydrate index JUICER SELECTION: The representative juicer types selected for this review include : A. Green Power - a one-step, twin-gear triturating type juicer with magnetic and Far infrared technologies B. 2-Step Process Juicer - step one is grinding of the produce, and step two includes pressing the juice from the pulp with an hydraulic press C. Masticating - a one-step, auger-feed type juicer TIME PERIOD: Most juicer advertisements encourage consumption of fresh squeezed juices just after juicing. It is commonly recognized that many consumers desire to consume their juice leisurely, perhaps taking over an hour. Based upon both manufacturer recommendation and consumer use, this review covers the period of time most generally accepted as common for consumption of fresh squeezed juice. Fifteen minute test periods were established based upon observation of fifty different individuals and their consumption pattern. PRODUCE SELECTION: Carrots and apples were the produce of choice for this study. Each represents an opposite end of the produce spectrum. Carrots - a fibrous vegetable that can be difficult to grind without building up heat in the juicer and juice Apples - a soft, pulpy fruit which is difficult to obtain a pulp-free juice from. Both are recognized as the most often juiced members of the produce family. Commercial grades of apples and carrots were selected from a grocery-chain store. It was determined that more people would choose a commercial grade of produce to juice due to: A. Cost B. Availability C. Organic status determines no pesticide or herbicidal residues; however, the nutritional profile may or may not be superior to commercial grade PARAMETERS: Temperature Juices are heated by the heat build-up created by the speed of the grinding / cutting / masticating mechanism of the juicer. Heat accumulation in the juice exacerbates: A. DNA, enzymatic and mineral degeneration B. Bacteria proliferation C. Fermentation process D. More acidic pH pH A higher pH in juice indicates a greater concentration of oxygen present. Minerals such as calcium are more readily absorbed and utilized by the body if they are bound to oxygen. Bio-available minerals are a great part of the reason for consuming fresh squeezed juice. Therefore, fresh squeezed juices need to be as alkaline as possible, and remain that way as long as possible. Carbohydrate index Measures both sugar level and mineral solids. The higher the carbohydrate index: A. The greater concentration of minerals present B. More complex sugars are present to be used by the body C. Sweet taste of the juice increases D. Overall stability of the juice increases Carrot -Juiced through 3 different juicers -Initial temperature of vegetable prior to juicing - 18.7 o C Temperature of juice: just after juicing: at end of two hours: Green Power: 19.5 o C 20.8 o C 2-Step : 23.8 o C 22.0 o C Masticating: 21.4 o C 21.2 o C pH of Juice just after juicing: at end of two hours: Green Power 6.14 6.15 2-step: 5.82 5.99 Masticating: 5.90 6.17 Carbohydrate index just after juicing: at end of two hours: Green Power 9.0 8.7 2-step: 8.6 7.8 Masticating: 9.1 8.4 Apple -Juiced through 3 different juicers -Initial temperature of fruit prior to juicing - 15.75 o C Temperature of juice just after juicing: at end of two hours: Green Power: 15.8 o C 16.1 o C 2-Step : 22.9 o C 20.2 o C Masticating: 17.4 o C 18.0 o C pH of juice just after juicing: at end of two hours: Green Power 4.59 4.25 2-step: 4.10 3.89 Masticating: 4.28 4.20 Carbohydrate index just after juicing: at end of two hours: Green Power 13.6 13.3 2-step: 13.4 12.6 Masticating: 13.6 13.0
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Green Star Juicer
Bon Apricot Sauce
If you can find Turkish apricots, you are in for a real treat. They are so succulent.
The above recipe is brought to you by the courtesy of the copyrighter of "Living with Green Star" book. If you want to add this title to your kitchen library, please click here
To check out other recipes or if you have any good recipes to share with other people, please click here to visit our Recipe Exchange forum.
Green Star GS-3000's new siblings, GS-1000 & GS-2000
Good News! The New Model of Green Power juice extractor "Green Star GS-1000" is now available! The Green Power Juice Extractor now became More Affordable
Please send us your feedback, and we'll send you a free gift!
We are always concerned with the satisfaction of our customers, and the performance of Green Star machines.
Orange Juice Comparison Report
The following are the results of the test conducted in our facility to check and compare the yield of juice from the Green Star Juice Extractor and a leading Pro Restaurant Citrus Press.
Green Powered juice keeps longer? Can you explain?
Certainly. There are many factors that influence the "keeping time" or stability of juice. We can take a look...
Stain Zapper
Colored stains and mineral deposits on parts are normal usage signs of a product
Now Get Both the Plastic and Wooden Plungers!
Effective November 1, 2002, the Green Star, GS-1000, juicer will come with both the Wooden plunger and the Plastic plunger.

The brand new dual-stage
single-auger juicer.

Enjoy fresh juice
wherever you go.

The quiet yet
powerful citrus pro.

Make it your way, in your
own cup. And drink up!

Pure convenience.. pure water
pure peace of mind.

Grow wheat grass and
fresh sprouts Automatically.

Unlocking the goodness
of freshly milled grain.

Make fresh flour right
in your own kitchen.