May 2014 Newsletter
Green juices…what are they, and what do I need to know about them? Green juices include wheatgrass, barley, chlorella, kelp, and Swiss chard. I think you can hardly talk about cancer prevention or cultivating maximum health without mentioning these nutrient rich liquids.
Wheat grass and other green drinks have undeniable health benefits, but can be an acquired taste. Some people grow their own wheat grass, then harvest and juice it fresh on a regular basis. The chlorophyll of a plant is vibrant green and contains vitamins A, C, and E, as well as minerals iron, calcium, magnesium, and amino acids (proteins). The combination of the plant nutrients and the chlorophyll increases production of hemoglobin, the part of the red blood cell that carries oxygen to the cells. This helps treat blood deficiencies and improves blood sugar disorders like diabetes, and also prevents tooth decay and bacterial infections, and speeds up wound healing. It also removes deposits of drugs, heavy metals, cancer causing agents, and removes toxins from the liver and blood. Some say it prevents gray hair, decreases blood pressure, improves digestion, and decreases cholesterol by blocking its absorption. It also treats urinary tract disorders including bladder infection, urethra disorders and benign prostatic hypertrophy (BPH). It helps kidney stones when used with irrigation therapy. Irrigation therapy is the use of a mild diuretic along with lots of fluids to increase urine flow. In various alternative treatment programs it is used for cancer and arthritis. It’s thought by some that the main healthful ingredient is the chlorophyll. The chlorophyll is the ‘blood’ of the plant, and it helps human blood in so many ways. Since it does contain chemicals that are anti-inflammatory, has anti-oxidant properties, and seems to kill bacterial infections, it might also help treat ulcerative colitis. I can easily imagine these nutrients would help the natural flora of the intestines.
There are juice bars that juice the wheat grass while you watch and toss an ounce into the smoothie of your choice. I recommend you watch the process. The grower grows wheat seeds in little shallow pans of dirt and clips the wheat off with a scissors at harvest time. Grasses require a special kind of juicer to extract the liquid out of the skinny little strands of fresh cut grass. It takes about a cup or more of the grass to get an ounce of juice. Usually you will not be using the left over pulp for anything. If you could imagine running alongside a lawn mower with a glass to catch juice (instead of clippings) and drinking it right away that is about what it tastes like.
I have heard testimonies in my office from individuals who could not get well or get their strength back and then finally recovered when they started taking one ounce of wheat grass juice a day.
Barley grass was one of the first plants domesticated for human consumption. To make juice, the leaf of the barley plant is harvested at a young age for improved nutritional value. In the past it was used to treat skin, liver, blood, and gastrointestinal disorders. Gladiators reportedly ate it to give them strength and stamina. Nutrients that are present in barley grass include beta carotene, vitamins B1, B2, B5, B6, B12, folic acid, and minerals potassium, calcium, iron, phosphorus, magnesium, chlorophyll, and amino acids, protein, fiber and enzymes. Vegans can be challenged to get enough B12 in their diet. It is claimed barley grass can help with this, although some sources said this was not the case. The nutrients in barley grass juice are like Velcro™ for free radicals, giving way to claims that it helps treat rheumatoid synovitis arthritis and gout. It also slows down the production of pro-inflammatory cytokines with the same outcome. As little as 15 grams a day helps people with diabetes mellitus type 2. This is similar for hyperlipidemia patients. As for cancer, it helps protect human cells against carcinogens.
Chlorella is a single cell, spherical shaped, freshwater microorganism with a nucleus. It is an alga that is entirely green. It is claimed that the intense concentration of chlorophyll boosts energy, absorbs pesticides from foods we eat, eliminates infections, lowers blood pressure and cholesterol, cleanses the blood and digestive system, helps regulate blood sugar, fights cancer, decreases the side effects of chemotherapy, and slows the growth of cancer cells. It is said to be better than spirulina for blood and immune system rebuilding and cleansing. It is not to be compared or confused with some species of blue green algae that can produce neurotoxins and increase degeneration of the central nervous system (which would be bad for MS and lupus). That said, too much consumption might have these side effects: diarrhea, nausea, flatulence, stomach cramping, and increased sun sensitivity. Chlorella is more expensive than spirulina because it is smaller and harder to grow and harvest.
Spirulina is blue - green algae that do not hurt the nervous system. It has been consumed for centuries for nutritional benefits. Spirulina is a spiral shaped multi-celled cyanobacterium with no true nucleus. It is about 100 times larger than a chlorella. The spiral shape causes it to clump together. It can be grown in a high alkaline environment of fresh or salt water. Because it is bigger, it is easier to harvest. It has a very digestible cellulose wall, which has led to claims of better nutrient absorption. People also claim that it is anti-viral, anti-cancer, protective against allergic reactions, and an immune system booster. A dose as little as 1 gram per day (less than ½ a tsp.) provides enough beta carotene to reduce the incidence of Bitot’s spots, a type of blindness caused by vitamin A deficiency. It is a source of protein and has more iron than chlorella. Spirulina has all 8 essential amino acids, minerals potassium, zinc, calcium, and vitamins B1, B2, B6, B12, and is higher in beta carotene than chlorella. It can boost the B12 like chlorella. It is better for detoxifying, cleansing, muscle repair, heart repair, and improving brain and digestive health. It has more GLA (gamma linoleic acid), which is a good fat. Some sources said it was a true super food and other sources I found said it was not worth the money.
Kelp is brown algae, an herb from deep under the sea. It is the most sought after natural source to boost iodine which helps thyroid and pituitary function. It is a natural diuretic (reduces swelling). Kelp also has the minerals iron, calcium, potassium, and magnesium. It is claimed to strengthen nails, increase hair growth, help the body fight infection and red blood cells function, boost energy, and yet help a person be calm. It is said to relieve nervous energy, decrease irritability, help the mind function more clearly, and improve sleep. An interesting study was done in the 1950’s in which chickens that were given kelp supplements ended up producing better eggs with harder shells. Later research of humans showed that fractured bones fused more quickly when seaweed supplementation was used. This leads me to think that better thyroid function would help us have stronger bones.
Swiss chard (there is red Swiss chard too) is a cousin to kale, and is also called silver beet. Juice from this vegetable has been shown to lower the amount of oxygen needed during exercise and enhance athletic performance. Nutritional benefits include vitamins K, A, C, E, B1, B2, B3, B5, B6 and minerals potassium, magnesium, manganese, iron, calcium, phosphorus, zinc, and selenium, alpha and beta carotene, lutein, zeaxanthin, and choline.
During my own battle against cancer, at some point, I naturally tried them all. I was able to juice red Swiss chard in my juicer, and used to drink ½ a cup a day because of a purported aid for blood cancers. I tried to cultivate wheatgrass for juicing but found it very inconvenient. I found it easier and more palatable to consume wheat and barley grass juices in dehydrated powder form, knowing that the powder has concentrated nutrients and doesn’t require as much volume to get the same effects. Nutritionists also say there is little nutritional loss in dehydrating a food. . Just one teaspoon in a glass of apple juice or a smoothie and the natural nutrients of eating these green plants would be there for you.
Wheat grass and other green drinks have undeniable health benefits, but can be an acquired taste. Some people grow their own wheat grass, then harvest and juice it fresh on a regular basis. The chlorophyll of a plant is vibrant green and contains vitamins A, C, and E, as well as minerals iron, calcium, magnesium, and amino acids (proteins). The combination of the plant nutrients and the chlorophyll increases production of hemoglobin, the part of the red blood cell that carries oxygen to the cells. This helps treat blood deficiencies and improves blood sugar disorders like diabetes, and also prevents tooth decay and bacterial infections, and speeds up wound healing. It also removes deposits of drugs, heavy metals, cancer causing agents, and removes toxins from the liver and blood. Some say it prevents gray hair, decreases blood pressure, improves digestion, and decreases cholesterol by blocking its absorption. It also treats urinary tract disorders including bladder infection, urethra disorders and benign prostatic hypertrophy (BPH). It helps kidney stones when used with irrigation therapy. Irrigation therapy is the use of a mild diuretic along with lots of fluids to increase urine flow. In various alternative treatment programs it is used for cancer and arthritis. It’s thought by some that the main healthful ingredient is the chlorophyll. The chlorophyll is the ‘blood’ of the plant, and it helps human blood in so many ways. Since it does contain chemicals that are anti-inflammatory, has anti-oxidant properties, and seems to kill bacterial infections, it might also help treat ulcerative colitis. I can easily imagine these nutrients would help the natural flora of the intestines.
There are juice bars that juice the wheat grass while you watch and toss an ounce into the smoothie of your choice. I recommend you watch the process. The grower grows wheat seeds in little shallow pans of dirt and clips the wheat off with a scissors at harvest time. Grasses require a special kind of juicer to extract the liquid out of the skinny little strands of fresh cut grass. It takes about a cup or more of the grass to get an ounce of juice. Usually you will not be using the left over pulp for anything. If you could imagine running alongside a lawn mower with a glass to catch juice (instead of clippings) and drinking it right away that is about what it tastes like.
I have heard testimonies in my office from individuals who could not get well or get their strength back and then finally recovered when they started taking one ounce of wheat grass juice a day.
Barley grass was one of the first plants domesticated for human consumption. To make juice, the leaf of the barley plant is harvested at a young age for improved nutritional value. In the past it was used to treat skin, liver, blood, and gastrointestinal disorders. Gladiators reportedly ate it to give them strength and stamina. Nutrients that are present in barley grass include beta carotene, vitamins B1, B2, B5, B6, B12, folic acid, and minerals potassium, calcium, iron, phosphorus, magnesium, chlorophyll, and amino acids, protein, fiber and enzymes. Vegans can be challenged to get enough B12 in their diet. It is claimed barley grass can help with this, although some sources said this was not the case. The nutrients in barley grass juice are like Velcro™ for free radicals, giving way to claims that it helps treat rheumatoid synovitis arthritis and gout. It also slows down the production of pro-inflammatory cytokines with the same outcome. As little as 15 grams a day helps people with diabetes mellitus type 2. This is similar for hyperlipidemia patients. As for cancer, it helps protect human cells against carcinogens.
Chlorella is a single cell, spherical shaped, freshwater microorganism with a nucleus. It is an alga that is entirely green. It is claimed that the intense concentration of chlorophyll boosts energy, absorbs pesticides from foods we eat, eliminates infections, lowers blood pressure and cholesterol, cleanses the blood and digestive system, helps regulate blood sugar, fights cancer, decreases the side effects of chemotherapy, and slows the growth of cancer cells. It is said to be better than spirulina for blood and immune system rebuilding and cleansing. It is not to be compared or confused with some species of blue green algae that can produce neurotoxins and increase degeneration of the central nervous system (which would be bad for MS and lupus). That said, too much consumption might have these side effects: diarrhea, nausea, flatulence, stomach cramping, and increased sun sensitivity. Chlorella is more expensive than spirulina because it is smaller and harder to grow and harvest.
Spirulina is blue - green algae that do not hurt the nervous system. It has been consumed for centuries for nutritional benefits. Spirulina is a spiral shaped multi-celled cyanobacterium with no true nucleus. It is about 100 times larger than a chlorella. The spiral shape causes it to clump together. It can be grown in a high alkaline environment of fresh or salt water. Because it is bigger, it is easier to harvest. It has a very digestible cellulose wall, which has led to claims of better nutrient absorption. People also claim that it is anti-viral, anti-cancer, protective against allergic reactions, and an immune system booster. A dose as little as 1 gram per day (less than ½ a tsp.) provides enough beta carotene to reduce the incidence of Bitot’s spots, a type of blindness caused by vitamin A deficiency. It is a source of protein and has more iron than chlorella. Spirulina has all 8 essential amino acids, minerals potassium, zinc, calcium, and vitamins B1, B2, B6, B12, and is higher in beta carotene than chlorella. It can boost the B12 like chlorella. It is better for detoxifying, cleansing, muscle repair, heart repair, and improving brain and digestive health. It has more GLA (gamma linoleic acid), which is a good fat. Some sources said it was a true super food and other sources I found said it was not worth the money.
Kelp is brown algae, an herb from deep under the sea. It is the most sought after natural source to boost iodine which helps thyroid and pituitary function. It is a natural diuretic (reduces swelling). Kelp also has the minerals iron, calcium, potassium, and magnesium. It is claimed to strengthen nails, increase hair growth, help the body fight infection and red blood cells function, boost energy, and yet help a person be calm. It is said to relieve nervous energy, decrease irritability, help the mind function more clearly, and improve sleep. An interesting study was done in the 1950’s in which chickens that were given kelp supplements ended up producing better eggs with harder shells. Later research of humans showed that fractured bones fused more quickly when seaweed supplementation was used. This leads me to think that better thyroid function would help us have stronger bones.
Swiss chard (there is red Swiss chard too) is a cousin to kale, and is also called silver beet. Juice from this vegetable has been shown to lower the amount of oxygen needed during exercise and enhance athletic performance. Nutritional benefits include vitamins K, A, C, E, B1, B2, B3, B5, B6 and minerals potassium, magnesium, manganese, iron, calcium, phosphorus, zinc, and selenium, alpha and beta carotene, lutein, zeaxanthin, and choline.
During my own battle against cancer, at some point, I naturally tried them all. I was able to juice red Swiss chard in my juicer, and used to drink ½ a cup a day because of a purported aid for blood cancers. I tried to cultivate wheatgrass for juicing but found it very inconvenient. I found it easier and more palatable to consume wheat and barley grass juices in dehydrated powder form, knowing that the powder has concentrated nutrients and doesn’t require as much volume to get the same effects. Nutritionists also say there is little nutritional loss in dehydrating a food. . Just one teaspoon in a glass of apple juice or a smoothie and the natural nutrients of eating these green plants would be there for you.
