GREENS

Cleansing & Detoxifying

Body cleansing, detoxifying, deodorizing, and healing actions, due mainly to its high chlorophyll & micro-nutrient content. Chlorophyll is a green pigmented substance that is responsible for the green color of plants and is responsible for a plant’s ability to absorb energy from the sun, in order to facilitate photosynthesis. In turn, this is important for many plant metabolic functions, such as growth and respiration. [1]

Micro-Nutrients

Density of micro-nutrients, such as: chlorophyll; magnesium; calcium; iron; vitamin C; vitamin E; vitamin K; beta carotene; lutein and other carotenoids; polyphenols {in green tea} trace minerals; some B vitamins: including B12 & folic acid {found especially in wheat grass juice}; Omega 3 fatty acids (as alpha linolenic acid or ALA) {found in grasses}; and GLA or Gamma Linolenic acid, a unique, more favorable omega 6 fatty acid that has potential anti-inflammatory, female hormonal-balancing, and mood supporting benefits; c-Phycocyanin, a blue pigmented substance that is a powerful free radical scavenging antioxidant which also possess potential anti-inflammatory benefits; and S.O.D or Super Oxide Dismutase, another powerful free radical scavenging antioxidant {the last 3 substances found in spirulina}. [1]

Low Glycemic

Low glycemic, low body glycation potential. Glycation is the negative bodily process that can occur from the over-consumption of dense, high glycemic, dietary carbohydrates, which can then cause high levels of circulating blood sugars to occur. These circulating sugars can begin to adhere to body protein (and sometimes lipid) structures which then cause the protein structures to stick to one another, creating un-natural, cross-linked proteins (the same end result occurs when exposing our skin to the sun (or) taking an egg and frying it) and thus, aging of the body. Also called A.G.E’s or Advanced Glycation Endpoints. Therefore, green foods are a terrific source of nourishment for diabetics - who often suffer from glycated hemoglobin (also abbreviated as HbA1C) in the blood, which can cause a whole host of circulatory and other problems, including: neuropathy, retinopathy, and nephropathy.

Low Allergenicity

For individuals concerned about finding foods with minimal allergenic responses (or) hypo-allergenic foods, green foods can be a wonderful addition to a low allergenic diet. Even wheat & barley, in their earliest growth stages as grass foods, can most often be tolerated by gluten sensitive individuals and even sometimes by gluten intolerant or celiac disease patients. The reason is that in the grass or early stage of the grain’s life, there has not been the creation of gluten proteins yet. Gluten proteins (which consist of glutenin and gliadin sub-fraction proteins) can cause potentially very serious allergenic reactions and the wearing away of the small intestinal villi & mucosal lining in celiacs and gluten intolerant individuals. These body structures are essential in assisting in the absorption of ingested foods.

*Important note: Sprouted grains {vs. grass grown from grains} are not gluten free. Therefore, in the sprouted stage where many other macro-nutrients (i.e., other proteins, complex carbs, fats, etc.) have been broken down by enzymes to a more simple & digestible form, there is still, unfortunately, the presence of gluten proteins in the sprout form. Therefore, celiac and gluten intolerant patients should not consume the grains: wheat, barley, kamut (wheat), spelt (wheat), or rye in their whole grain form nor in their sprouted form.

For celiac patients & gluten intolerant individuals that are extremely sensitive to gluten and possibly to all parts of the grain, as sometimes occurs with wheat, they should choose other ( non-grain derived) green foods. Such examples are the other concentrated green (dried) powders or juices, such as: blue-green algae, broccoli sprouts, green tea leaves, wasabi, spirulina, and cracked cell-wall chlorella; leafy greens: kale, bok choy, spinach; stalk or bud -grown green foods: asparagus, broccoli, broccoli rabe, brussel sprouts; and/or sea vegetables: dulse, arame, wakame, alaria, & kombu.

Supporting Nutrients

Chlorophyll content is similar in chemical structure to human blood, therefore, green foods can be a rich source of supporting nutrients for the human body. The biochemical make-up of chlorophyll (from green plant foods) is very similar to the biochemical make-up of our own human blood. One of the only main differences is that chlorophyll molecules contain the mineral magnesium within its porphyrin ring structure and blood cells contain the mineral iron,attached to its hemoglobin protein porphyrin ring structure. [2] [3]

Some of the most nutrient dense and thus beneficial green foods come from:

• green (dried) powders or juices from: *spirulina, *wheat grass, *barley grass, blue-green algae, broccoli sprouts, green tea leaves, wasabi (Japanese green horseradish) , and *cracked cell-wall chlorella
• dark leafy (or) cruciferous, stalk-grown or bud- grown greens, such as: asparagus, Brussels sprouts, collard greens, kale, bok choy, broccoli, dandelion leaves, parsley, and spinach
• sea(weed) vegetables, such as: dulse (actually more purple in color), arame, nori,. wakame, alaria, and kombu.

* top choice(s) for maximum nutrient intake per serving