GREEN FOOD: SUBSTITUTE QUALITY FOR QUANTITY IN YOUR DIET

 

Research by Dr. G.H. Earp-Thomas, a reported expert on soils, show that wheat grass contains more than 100 food elements, including every identified mineral and trace mineral with more iron per given volume than spinach. It also contains every individual vitamin in the B-complex family, has one of the highest pro-vitamin A contents of any food, and is rich in a vitamins C, E, and K. Dehydrated wheat grass averages 25% protein – a higher percentage than is contained in fat, fish, eggs, dairy products, or beans. Dr. Ernest Krebs, Jr., claims that young and green wheat grass has 100 times the laetrile (an anti-cancer substance) as the seeds from which they sprout.
Barley grass boasts four times more vitamin B1 (thiamine) than whole wheat flour; 30 times more В than milk; three times more vitamin С than spinach and seven times as much as oranges. Barley grass “is one of the most incredible products of this decade,” states Dr. Howard Lutz, director of the Institute of Preventive Medicine in Washington, D.C. “Barley grass improves stamina, sexual energy, clarity of thought, and reduces addiction to foods that are bad for you. It also improves the texture of skin and heals dryness associated with aging.”
Chlorella, a single-ceil algae, possesses the greatest amount of nucleic acids – which are said to contribute to longer life – and the highest amount of chlorophyll per given volume. Chlorella is such an important green food supplement that more than 1,000 scientific papers have been written about it in recent years. Japanese researchers have found that eight grams of chlorella daily quickly helped to detoxify people suffering from cadmium poisoning.
Spirulina, an easily-digested, blue-green algae, contains a wealth of beta carotene,
noted for neutralizing free radicals that damage healthy cells. It is also rich in chlorophyll. Spirulina seems to have much value in the human diet due to its cancer-preventing coloring matter. The molecule of chlorophyll in all green vegetables and other non-animal products is noted for its similarity to that of hemoglobin, the red coloring matter in the blood of mammals that carries oxygen to trillions of cells. The only difference is that the center of the chlorophyll molecule is magnesium, while that of hemoglobin is iron.

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